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Sour Patch Kid (Pseudo Lambic)


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Batch Size (gallons)5
Efficiency70%
Recipe typeAll Grain
Style17F. Fruit Lambic
Original Gravity1.051
Final Gravity1.012
ABV5.12% (basic)   /   5.11% (advanced)       [what's this?]
IBU12.22
Color4.09 SRM
Boil Time60 min

YeastWhite Labs Array (American Hefeweizen Ale Yeast WLP320)
(Wyeast 5335 Lactobacillus)

Fermentables
NameAmtPctSRM
Pilsner (2 Row) Belgian3 lbs30.8%2
Pilsner (2 Row) Belgian3 lbs30.8%2
White Wheat3 lbs30.8%2.8
Acidulated Malt 12 oz7.7%3.4

Hops
NameAmtTimeAlphaIBU
Saaz (Boil)1 oz604%0

Directions
Mash Guidelines
AmountDescriptionTypeTempTime
3 gal--152 F60 min
3 gal--170 F15 min
Starting Mash Thickness: 1.25 qt/lb

Sour wort method for 48-72 hours. 

Other Ingredients
AmountNameTypeUseTime
1 tbspIrish MossFiningBoil15 min
1 tbspYeast NutrientOtherBoil15 min
3 lbAcid Malt for SouringOtherMash1 min
4 lbSweet CherriesFlavorSecondary1 min

















Fermentation
notes
White Labs - American Hefeweizen Ale Yeast WLP320
Attenuation (custom):
76%
Flocculation:
Low
Optimum Temp:
65 - 69 Ã�°F
Starter:
Yes
Fermentation Temp:
68 �°F
Pitch Rate:
1.0 (M cells / ml / Ã�° P) 
239 B cells required

Tasting
notes
Sour level 8.5/10
Sweet Level 3/10





Recipe Awards
Award Winning Recipe! 1st place- Fruit Lambic Motown Mash 2014 NJ




This all grain Fruit Lambic homebrew recipe was submitted by mystikhybrid.