Style: Fruit Lambic

• 44% Pale
• 23% Pilsner
• 22% Wheat
• 5% Oats
• 3% Toast

% of total grain weight across all recipes · sums to ~100%

• 74% Wheat (33%)
• 67% Pale (53%)
• 53% Pilsner (52%)
• 23% Toast (11%)
• 22% Crystal (8%)
• 20% Oats (9%)

% of Fruit Lambic recipes using each malt category (addition % in brackets)

• 10% Tettnang
• 8% Citra
• 8% Hersbrucker
• 8% Saaz
• 4% Cascade
• 4% Styrian Golding
• 4% Hallertau Blanc
• 4% Hallertau Mittelfrüh
• 3% Columbus
• 3% Nelson Sauvin

% of Fruit Lambic recipes using each hop

• 12% Flaked Oats
• 12% Wheat, Flaked
• 10% Wheat Malt, Bel
• 8% American - Pilsner
• 8% German - Acidulated Malt
• 8% Pilsner (2 Row) Bel
• 7% Pale Malt (2 Row) US
• 6% Acid Malt
• 6% Flaked Wheat
• 6% Rice Hulls

Colour = malt category · bar = % of recipes

• 21% Wildbrew Philly Sour Lallemand
• 15% Megablend 2017 Blend (3278) Brewcon
• 9% Safale American (US-05) Fermentis
• 4% Lactobacillus (5335) Wyeast Labs
• 4% Roselare Belgian Blend (3763) Wyeast Labs
• 3% Voss Kveik (OYL-062) Omega
• 3% Brettanomyces Lambicus (WLP653) White Labs

% of Fruit Lambic recipes using each strain

• 75% Single Infusion
• 6% Step Mash
• 19% Decoction

% of Fruit Lambic recipes with mash data

• 80 ppm Ca²⁺
• 5 ppm Mg²⁺
• 25 ppm Na⁺
• 75 ppm Cl⁻
• 80 ppm SO₄²⁻
• 100 ppm HCO₃⁻

median across recipes with a declared water profile