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Fruit Lambic

BJCP 23F specs

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

OG

1.056

1.040

1.060

FG

1.012

1.000

1.010

ABV

5.7%

5.0

7.0

IBU

10

0

10

BU:GU

0.18

0.00

0.25

SRM

6

3

7

Grain character

Each axis is scaled to how intense that flavour gets in real malt bills.

Hop character

0-5 scale. 0s mean no aroma values available.

Common grains

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

By how often brewers reach for them.

Alpha2.5–6.0%Beta4.0–8.0%

Alpha10.0–16.0%Beta2.7–4.5%

Cascade🇺🇸

Alpha4.0–9.0%Beta4.5–9.0%

Amarillo🇺🇸

Alpha6.5–11.0%Beta5.0–8.0%

East Kent Goldings

Alpha4.0–6.5%Beta1.9–3.0%

Hersbrucker🇩🇪

Alpha1.5–4.0%Beta2.5–6.0%

Hallertau Mittelfrüh🇩🇪

Hallertau Blanc🇩🇪

Alpha8.0–12.9%Beta4.0–7.0%

Common yeasts

By how often brewers pitch each strain.

3278 Belgian Lambic Blend

Atten70–80%Temp17–24°C

Atten78–82%Temp12–25°C

3763 Roeselare Ale Blend

Atten80%Temp18–29°C

WLP655 Belgian Sour Mix 1

Atten70–80%Temp27–29°C

Belgian Sour Blend

Escarpment Labs

5526 Brettanomyces lambicus

Atten80–85%Temp16–24°C

Atten74–82%Temp12–25°C

WLP644 Saccharomyces brux-like Trois

Atten70–85%Temp21–29°C

Brew a Fruit Lambic