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European Sour Ale - Lambic

BJCP Style Guide

Top 10 Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Lambic
15 L 5.61% 2.87 1.056 1.013
BIAB 2691
Unblended Lambic
11 gal 6.55% 23.43 1.068 1.018
All Grain 1817
Golden Sour (Double-Strength)
5.5 gal 11.93% 2.69 1.107 1.016
All Grain 1523
Flemish Red Lambic
11 gal 7.09% 28.68 1.068 1.014
All Grain 1506
Sour IPA
2 gal 6.05% 29.54 1.061 1.015
extract 1306
AG #13 Lambic #2
23 L 6.59% 8.39 1.053 1.003
BIAB 1302
BRETA-I
8 L 5.29% 26.46 1.045 1.004
extract 1229
Raspberry Sour
2 gal 5.32% 23.67 1.049 1.008
extract 1207
Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers
7 gal 6.96% 4.95 1.060 1.007
All Grain 960
Barrel Lambic
5.5 gal 5.13% 4.81 1.047 1.008
All Grain 894

Newest Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Mango Milkshake Sour
23.1 L 6.03% 10.34 1.055 1.009
All Grain 2
Round she gose
5.5 gal 4.76% 3.97 1.043 1.006
All Grain 26
Lambic 11-17-2020
11 gal 6.73% 17.74 1.054 1.003
All Grain 38
zuurtje
4 L 5.91% 9.69 1.060 1.015
extract 28
Awesome Recipe
20 L 4.14% 6.22 1.042 1.011
extract 18
Awesome Recipe
5.5 gal 4.57% 0 1.046 1.012
BIAB 21
Simple Base Sour
28 L 5.23% 5.08 1.046 1.006
All Grain 34
Tallkrogen Lambic
10 L 6.38% 3.15 1.063 1.014
BIAB 34
Smoked Sour
20 L 7.27% 23.57 1.074 1.019
All Grain 37
Test Lambic, Please Ignore
3 gal 6.4% 11.14 1.058 1.009
All Grain 60

Fermentables Used In Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 34 German Grain base malt 1.6°L
38 59% 27% - 91%
Flaked Wheat 29 Adjunct raw 2°L
34 22% 2% - 41%
Belgian - Pilsner 23 Belgian Grain base malt 1.6°L
37 61% 24% - 91%
American - Wheat 18 American Grain base malt 1.8°L
38 24% 12% - 50%
Flaked Oats 17 Adjunct raw 2.2°L
33 11% 3% - 27%
American - Pilsner 16 American Grain base malt 1.8°L
37 54% 24% - 78%
German - Wheat Malt 16 German Grain base malt 2°L
37 27% 4% - 62%
German - Spelt Malt 16 German Grain base malt 2°L
37 10% 5% - 27%
German - Acidulated Malt 14 German Grain acidulated malt 3.4°L
27 5% 2% - 20%
Unmalted Wheat 13 Adjunct raw 2°L
36 30% 2% - 43%

Hops Used In Lambic Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 22 3.5 87% 17% - 100%
Cascade 7 7 77% 29% - 100%
Styrian Goldings 6 5.5 58% 29% - 100%
Amarillo 5 8.6 49% 6% - 100%
Magnum 5 15 73% 17% - 100%
Willamette 5 4.5 83% 50% - 100%
Hallertau Mittelfruh 5 3.75 100% 100% - 100%
Citra 5 11 55% 12% - 100%
Strisselspalt 5 3.5 78% 50% - 100%
East Kent Goldings 4 5 79% 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 26 Wyeast Ale 0.12 Med 75% 63°F 75°F
Wyeast - Roeselare Ale Blend 3763 11 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Fermentis - Safale - American Ale Yeast US-05 11 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
The Yeast Bay - Mélange - Sour Blend 8 The Yeast Bay Wilds & Sours Low Medium 85% 68°F 78°F
White Labs - Belgian Sour Mix WLP655 8 White Labs Ale Med-High Med/Low 75% 80°F 85°F
Imperial Yeast - F08 Sour Batch Kidz 5 Imperial Yeast Ale Low 80% 68°F 76°F
East Coast Yeast - BugFarm 3 East Coast Yeast Ales Low Low 80% 60°F 74°F
Omega Yeast Labs - Brett Blend #3 Bring On Da Funk OYL-212 3 Omega Yeast Labs Bretts and Blends 0.11 Very Low 48% 68°F 80°F
Bootleg Biology - Sour Solera Blend 2 Bootleg Biology Blend Medium Medium 95% 65°F 75°F
White Labs - Abbey Ale Yeast WLP530 2 White Labs Ale High Med-High 77.5% 66°F 72°F

Other Ingredients Used In Lambic Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 13 Water Agt Mash 17% 0% - 64%
Lactic acid 8 Water Agt Mash 86% 33% - 100%
Calcium Chloride (dihydrate) 7 Water Agt Mash 13% 0% - 55%
Calcium Chloride (dihydrate) 7 Water Agt Mash 20% 0% - 50%
Epsom Salt 4 Water Agt Mash 1% 0% - 4%
Phosphoric acid 4 Water Agt Mash 62% 17% - 100%
Table Salt 3 Flavor Boil 17% 14% - 24%
Irish Moss 3 Fining Boil 22% 6% - 50%
Magnesium Chloride 2 Water Agt Mash 1% 0% - 1%
Whirlfloc 2 Fining Boil 58% 50% - 67%

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