European Sour Ale - Lambic

Top 10 Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mango Sour	5.5 gal	5.08%	9.44	1.051	1.012		All Grain	2170
Pear + Tamarind Lambic Blending Project	0.5 gal	5.45%	2.38	1.042	1		BIAB	1899
Lambic	15 L	5.61%	2.87	1.056	1.013		BIAB	1359
Golden Sour (Double-Strength)	5.5 gal	11.93%	2.69	1.107	1.016		All Grain	1044
Flemish Red Lambic	11 gal	7.09%	28.68	1.068	1.014		All Grain	925
Unblended Lambic	11 gal	6.55%	23.43	1.068	1.018		All Grain	872
AG #13 Lambic #2	23 L	6.59%	8.39	1.053	1.003		BIAB	865
BRETA-I	8 L	5.29%	26.46	1.045	1.004		extract	838
Lambic mk1	10 L	5.37%	4.41	1.056	1.015		All Grain	720
Sour IPA	2 gal	6.05%	29.54	1.061	1.015		extract	548

Newest Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Ol Extract Sour	6 gal	7.29%	0	1.069	1.013		BIAB	22
Balfour Biere - Amber Sour Base	9 L	3.88%	5.49	1.044	1.014		All Grain	25
Lambic	6 gal	5.22%	40.4	1.053	1.013		BIAB	21
Next Sour	5.5 gal	5.88%	3.67	1.058	1.013		BIAB	34
Awesome Recipe	16 gal	4.65%	0	1.047	1.012		extract	15
Awesome Recipe	15 gal	6.62%	0	1.067	1.017		extract	14
Turbid Mash-ish	130 L	6.86%	16.13	1.055	1.003		All Grain	32
A Good Old Lambic	40 L	5.32%	3.85	1.054	1.014		All Grain	33
Solera	5.5 gal	6.17%	10.28	1.056	1.009		All Grain	27
Cottage-Spon	4.5 gal	5.23%	9.31	1.053	1.013		All Grain	27

Fermentables Used In Lambic Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	30	German	Grain	Base malt	1.6 °L	38	58%	27% - 91%
Flaked Wheat	23		Adjunct	Raw	2 °L	34	21%	2% - 40%
Pilsner	20	Belgian	Grain	Base malt	1.6 °L	37	62%	44% - 91%
Wheat Malt	16	German	Grain	Base malt	2 °L	37	29%	4% - 62%
Flaked Oats	14		Adjunct	Raw	2.2 °L	33	10%	3% - 27%
Wheat	13	American	Grain	Base malt	1.8 °L	38	25%	6% - 50%
Unmalted Wheat	12	Belgian	Grain	Raw	2 °L	36	29%	2% - 43%
Pilsner	11	American	Grain	Base malt	1.8 °L	37	53%	24% - 78%
Maltodextrin	11		Sugar	Sugar	0 °L	39	4%	2% - 7%
Acidulated Malt	11	German	Grain	Acidulated malt	3.4 °L	27	4%	2% - 16%

Hops Used In Lambic Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	23	3.5	85%	17% - 100%
Strisselspalt	6	3.5	81%	50% - 100%
Citra	5	11	55%	12% - 100%
Cascade	5	7	67%	29% - 100%
Amarillo	5	8.6	49%	6% - 100%
Styrian Goldings	5	5.5	52%	29% - 100%
Hallertau Mittelfruh	5	3.75	100%	100% - 100%
Magnum	4	15	67%	17% - 100%
Fuggles	4	4.5	90%	60% - 100%
East Kent Goldings	4	5	79%	14% - 100%

Steeping Grains Used In Lambic Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
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%
Vienna	3	American	Grain	Base malt	4 °L	35	61%	33% - 100%
Flaked Oats	2		Adjunct	Raw	2.2 °L	33	35%	35% - 35%
Chocolate	2	American	Grain	Roasted malt	350 °L	29	13%	13% - 13%
Black Barley	2	American	Grain	Roasted malt	530 °L	27	17%	17% - 17%
Caramel / Crystal 60L	2	American	Grain	Crystal malt	60 °L	34	35%	35% - 35%
Flaked Barley	1		Adjunct	Raw	2.2 °L	32	100%	100% - 100%
Wheat	1	American	Grain	Base malt	1.8 °L	38	36%	36% - 36%
Wheat	1	Belgian	Grain	Base malt	1.8 °L	38	100%	100% - 100%

Yeasts Used In Lambic Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Belgian Lambic Blend 3278	20	Wyeast	Ale	0.12	Med	75	63°F	75°F
Mélange - Sour Blend	9	The Yeast Bay	Ale	n/a	Med/Low	85	68°F	78°F
Roeselare Ale Blend 3763	9	Wyeast	Ale	0.11	Variable	80	65°F	85°F
Safale - American Ale Yeast US-05	8	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Belgian Sour Mix WLP655	6	White Labs	Ale	Med-High	Med/Low	75	80°F	85°F
F08 Sour Batch Kidz	4	Imperial Yeast	Ale		Low	80	68°F	76°F
California Ale Yeast WLP001	3	White Labs	Ale	High	Medium	76.5	68°F	73°F
BugFarm ECY01	3	East Coast Yeast	Ale	n/a	n/a	80	60°F	74°F
Abbey Ale Yeast WLP530	2	White Labs	Ale	High	Med-High	77.5	66°F	72°F
Brettanomyces lambicus 5526	2	Wyeast	Ale	0.12	Medium	90	60°F	75°F
Kölsch 2565	2	Wyeast	Ale	0.1	Low	75	56°F	70°F

Other Ingredients Used In Lambic Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
gypsum	5	Water Agt	Mash	23%	0% - 64%
Calcium Chloride	5	Water Agt	Mash	17%	0% - 50%
Yeast Neut	3	Other	Boil	1%	1% - 1%
Maltodextrin	3	Other	Boil	68%	50% - 88%
yeast nutrient	3	Other	Boil	93%	80% - 100%
lactobacillus	2	Flavor	Primary	58%	17% - 100%
Phosphoric acid	2	Water Agt	Mash	59%	37% - 100%
irish moss	2	Fining	Boil	56%	11% - 100%
Lactic acid	2	Water Agt	Mash	100%	100% - 100%
Frozen Raspberry	2	Fining	Secondary	92%	83% - 100%
whirl floc	1	Fining	Boil	20%	20% - 20%