European Sour Ale - Lambic
BJCP Style GuideTop 10 Lambic Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Lambic |
15 L | 5.61% | 2.87 | 1.056 | 1.013 | BIAB | 3362 | |
| Unblended Lambic |
11 gal | 6.55% | 23.43 | 1.068 | 1.018 | All Grain | 2157 | |
| Flemish Red Lambic |
11 gal | 7.09% | 28.68 | 1.068 | 1.014 | All Grain | 1818 | |
| Golden Sour (Double-Strength) |
5.5 gal | 11.93% | 2.69 | 1.107 | 1.016 | All Grain | 1761 | |
| Sour IPA |
2 gal | 6.05% | 29.54 | 1.061 | 1.015 | extract | 1613 | |
| Raspberry Sour |
2 gal | 5.32% | 23.67 | 1.049 | 1.008 | extract | 1531 | |
| AG #13 Lambic #2 |
23 L | 6.59% | 8.39 | 1.053 | 1.003 | BIAB | 1484 | |
| BRETA-I |
8 L | 5.29% | 26.46 | 1.045 | 1.004 | extract | 1406 | |
| Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers |
7 gal | 6.96% | 4.95 | 1.060 | 1.007 | All Grain | 1253 | |
| Barrel Lambic |
5.5 gal | 5.13% | 4.81 | 1.047 | 1.008 | All Grain | 1091 |
Newest Lambic Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Watermelon Sour |
1.5 gal | 5.98% | 17.63 | 1.051 | 1.005 | BIAB | 47 | |
| 2021-2022 Golden Sour |
13.5 L | 5.47% | 7.39 | 1.048 | 1.007 | BIAB | 57 | |
| BotteBasto4 /1 |
90 L | 6.97% | 11.35 | 1.060 | 1.007 | All Grain | 65 | |
| Shop Brew Lambic |
40 gal | 5.76% | 2.25 | 1.057 | 1.014 | All Grain | 118 | |
| Awesome Recipe |
6.5 gal | 5.03% | 2.02 | 1.051 | 1.013 | BIAB | 64 | |
| Philly Sour fruit ale "Lambique" |
6 gal | 7.23% | 13.37 | 1.065 | 1.010 | BIAB | 134 | |
| Framboise Lambic |
5.5 gal | 6.3% | 14.57 | 1.058 | 1.010 | All Grain | 244 | |
| Mike's 2021Lambic Style - Double Batch |
13.5 gal | 6.5% | 20.11 | 1.053 | 1.004 | BIAB | 152 | |
| Lambic |
6 gal | 5.22% | 11.54 | 1.050 | 1.010 | All Grain | 123 | |
| Lambic 2.0 |
30 L | 6.37% | 9.45 | 1.050 | 1.002 | extract | 107 |
Fermentables Used In Lambic Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Wheat | 37 | Adjunct | raw |
2°L
|
34 | 22% | 2% - 42% | |
| German - Pilsner | 36 | German | Grain | base malt |
1.6°L
|
38 | 59% | 27% - 91% |
| Belgian - Pilsner | 28 | Belgian | Grain | base malt |
1.6°L
|
37 | 59% | 24% - 91% |
| American - Wheat | 20 | American | Grain | base malt |
1.8°L
|
38 | 24% | 11% - 50% |
| Flaked Oats | 20 | Adjunct | raw |
2.2°L
|
33 | 10% | 3% - 27% | |
| American - Pilsner | 19 | American | Grain | base malt |
1.8°L
|
37 | 54% | 24% - 79% |
| Unmalted Wheat | 19 | Adjunct | raw |
2°L
|
36 | 33% | 2% - 50% | |
| German - Wheat Malt | 18 | German | Grain | base malt |
2°L
|
37 | 27% | 4% - 62% |
| German - Spelt Malt | 16 | German | Grain | base malt |
2°L
|
37 | 10% | 5% - 27% |
| Maltodextrin | 14 | Sugar | sugar |
0°L
|
39 | 4% | 2% - 7% |
Hops Used In Lambic Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 29 | 3.5 | 77% | 5% - 100% |
| Cascade | 9 | 7 | 65% | 18% - 100% |
| Hallertau Mittelfruh | 8 | 3.75 | 67% | 25% - 100% |
| Willamette | 7 | 4.5 | 77% | 20% - 100% |
| Magnum | 6 | 15 | 78% | 17% - 100% |
| Styrian Goldings | 6 | 5.5 | 58% | 29% - 100% |
| Barth-Haas - Strisselspalt | 6 | 2.1 | 81% | 50% - 100% |
| Citra | 6 | 11 | 60% | 12% - 100% |
| Fuggles | 6 | 4.5 | 94% | 67% - 100% |
| East Kent Goldings | 5 | 5 | 83% | 14% - 100% |
Steeping Grains Used In Lambic Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Vienna | 4 | American | Grain | base malt |
4°L
|
35 | 50% | 17% - 100% |
| American - Carapils (Dextrine Malt) | 3 | American | Grain | crystal malt |
1.8°L
|
33 | 40% | 33% - 50% |
| Flaked Wheat | 3 | Adjunct | raw |
2°L
|
34 | 54% | 27% - 100% |
Yeasts Used In Lambic Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Belgian Lambic Blend 3278 | 34 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
| Wyeast - Roeselare Ale Blend 3763 | 13 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| Fermentis - Safale - American Ale Yeast US-05 | 13 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - Belgian Sour Mix WLP655 | 9 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°F |
| The Yeast Bay - Mélange - Sour Blend | 8 | The Yeast Bay | Wilds & Sours | Low | Medium | 85% | 68°F | 78°F |
| Imperial Yeast - F08 Sour Batch Kidz | 6 | Imperial Yeast | Ale | Low | 80% | 68°F | 76°F | |
| Omega Yeast Labs - Brett Blend #3 Bring On Da Funk OYL-212 | 4 | Omega Yeast Labs | Bretts and Blends | 0.11 | Very Low | 48% | 68°F | 80°F |
| Lallemand - WildBrew Philly Sour | 3 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Wyeast - Brettanomyces lambicus 5526 | 3 | Wyeast | Ale | 0.12 | Medium | 90% | 60°F | 75°F |
| East Coast Yeast - BugFarm | 3 | East Coast Yeast | Ales | Low | Low | 80% | 60°F | 74°F |
Other Ingredients Used In Lambic Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 19 | Water Agt | Mash | 14% | 0% - 64% |
| Lactic acid | 15 | Water Agt | Mash | 88% | 33% - 100% |
| Calcium Chloride (dihydrate) | 11 | Water Agt | Mash | 13% | 0% - 55% |
| Calcium Chloride (dihydrate) | 7 | Water Agt | Mash | 20% | 0% - 50% |
| Epsom Salt | 7 | Water Agt | Mash | 1% | 0% - 4% |
| Calcium Chloride (anhydrous) | 5 | Water Agt | Mash | 33% | 0% - 100% |
| Phosphoric acid | 5 | Water Agt | Mash | 67% | 17% - 100% |
| Whirlfloc | 5 | Fining | Boil | 57% | 20% - 100% |
| Table Salt | 3 | Water Agt | Boil | 17% | 14% - 24% |
| Irish Moss | 3 | Fining | Boil | 22% | 6% - 50% |
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