Fruit Lambic

BJCP 23F specs

The band is the guideline range — the marker is where the modern homebrew average actually lies.

Common grains

Percentages are each grain's average share of the grain bill when used.

• 2°
  Wheat malt29%
• 2°
  Pilsner malt55%
• 2°
  Pale / 2-row (generic)61%
• 1°
  Flaked oats11%
• 3°
  Acidulated malt6%
• 1°
  Flaked wheat21%
• 2°
  Carapils / dextrine6%
• 4°
  Vienna malt25%

Common hops

Ranked by how often brewers reach for them.

Common yeasts

Ranked by how often brewers pitch each strain.

Blend

3278 Belgian Lambic Blend

Wyeast

Atten70–80%

Temp17–24°C

Ale

SafAle US-05

Fermentis

Atten78–82%

Temp12–25°C

Blend

3763 Roeselare Ale Blend

Wyeast

Atten80%

Temp18–29°C

Blend

WLP655 Belgian Sour Mix 1

White Labs

Atten70–80%

Temp27–29°C

Blend

Belgian Sour Blend

Escarpment Labs

Temp21–32°C

Brett

5526 Brettanomyces lambicus

Wyeast

Atten80–85%

Temp16–24°C

Ale

SafAle S-04

Fermentis

Atten74–82%

Temp12–25°C

Ale

WLP644 Saccharomyces brux-like Trois

White Labs

Atten70–85%

Temp21–29°C