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	1977
Unblended Lambic	11 gal	6.55%	23.43	1.068	1.018		All Grain	1249
Golden Sour (Double-Strength)	5.5 gal	11.93%	2.69	1.107	1.016		All Grain	1245
Flemish Red Lambic	11 gal	7.09%	28.68	1.068	1.014		All Grain	1183
AG #13 Lambic #2	23 L	6.59%	8.39	1.053	1.003		BIAB	1077
BRETA-I	8 L	5.29%	26.46	1.045	1.004		extract	1013
Sour IPA	2 gal	6.05%	29.54	1.061	1.015		extract	858
Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers	7 gal	6.96%	4.95	1.060	1.007		All Grain	732
Raspberry Sour	2 gal	5.32%	23.67	1.049	1.008		extract	651
Barrel Lambic	5.5 gal	5.13%	4.81	1.047	1.008		All Grain	643

Newest Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
925-lambic (based on ASB sour american)	5 gal	5.33%	14.72	1.054	1.014		BIAB	3
Golden Sour	5.25 gal	4.6%	4.27	1.047	1.012		All Grain	15
Aarni 3	18 L	5.9%	0	1.051	1.006		All Grain	25
Dandelion Sour Ale	5.5 gal	6.56%	12.28	1.065	1.016		All Grain	17
Pata de bolsa	18 L	5.51%	3.2	1.056	1.014		BIAB	47
Heatstroke Golden Sour	5.5 gal	6.62%	3.79	1.067	1.017		All Grain	37
Death by funk	55 L	4.93%	4.87	1.050	1.013		All Grain	54
Cherry Beer	18.9 L	7.38%	11.44	1.074	1.018		Partial Mash	51
Lambic 1.0	30 L	6.38%	31.67	1.051	1.003		All Grain	57
The Holdo Maneuver	5.5 gal	6.79%	33.21	1.069	1.017		All Grain	76

Fermentables Used In Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	33	German	Grain	base malt	1.6°L	38	58%	27% - 91%
Flaked Wheat	28		Adjunct	raw	2°L	34	21%	2% - 41%
Belgian - Pilsner	24	Belgian	Grain	base malt	1.6°L	37	64%	44% - 100%
American - Wheat	19	American	Grain	base malt	1.8°L	38	22%	6% - 50%
American - Pilsner	16	American	Grain	base malt	1.8°L	37	54%	24% - 78%
German - Spelt Malt	16	German	Grain	base malt	2°L	37	10%	5% - 27%
German - Wheat Malt	16	German	Grain	base malt	2°L	37	29%	4% - 62%
Flaked Oats	15		Adjunct	raw	2.2°L	33	10%	3% - 27%
Belgian - Unmalted Wheat	15	Belgian	Grain	raw	2°L	36	30%	2% - 43%
Dry Malt Extract - Wheat	13		Dry Extract	extract	3°L	42	59%	17% - 100%

Hops Used In Lambic Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	25	3.5	86%	17% - 100%
Cascade	8	7	80%	29% - 100%
Strisselspalt	6	3.5	81%	50% - 100%
Hallertau Mittelfruh	6	3.75	89%	33% - 100%
Styrian Goldings	6	5.5	58%	29% - 100%
Fuggles	6	4.5	88%	60% - 100%
East Kent Goldings	5	5	83%	14% - 100%
Magnum	5	15	73%	17% - 100%
Willamette	5	4.5	83%	50% - 100%
Citra	5	11	55%	12% - 100%

Steeping Grains Used In Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Wheat	4		Adjunct	raw	2°L	34	65%	27% - 100%
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 Oats	2		Adjunct	raw	2.2°L	33	35%	35% - 35%
American - Chocolate	2	American	Grain	roasted malt	350°L	29	13%	13% - 13%
American - Black Barley	2	American	Grain	roasted malt	530°L	27	17%	17% - 17%
American - 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%
Belgian - Wheat	1	Belgian	Grain	base malt	1.8°L	38	100%	100% - 100%
German - Acidulated Malt	1	German	Grain	acidulated malt	3.4°L	27	14%	14% - 14%

Yeasts Used In Lambic Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Belgian Lambic Blend 3278	25	Wyeast	Ale	0.12	Med	75%	63°F	75°F
Wyeast - Roeselare Ale Blend 3763	12	Wyeast	Ale	0.11	Variable	80%	65°F	85°F
Fermentis - Safale - American Ale Yeast US-05	11	Fermentis / Safale	Ale	.095	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	9	The Yeast Bay	Ales	Low	Medium	85%	68°F	78°F
Imperial Yeast - F08 Sour Batch Kidz	5	Imperial Yeast	Ale		Low	80%	68°F	76°F
East Coast Yeast - BugFarm ECY01	3	East Coast Yeast	Ale	n/a	n/a	80%	60°F	74°F
White Labs - California Ale Yeast WLP001	3	White Labs	Ale	High	Medium	76.5%	68°F	73°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
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	12	Water Agt	Mash	18%	0% - 64%
Calcium Chloride (dihydrate)	9	Water Agt	Mash	25%	0% - 55%
Lactic acid	7	Water Agt	Mash	84%	33% - 100%
Calcium Chloride (dihydrate)	4	Water Agt	Mash	1%	0% - 3%
Epsom Salt	4	Water Agt	Mash	1%	0% - 4%
Phosphoric acid	3	Water Agt	Mash	68%	37% - 100%
Irish Moss	2	Fining	Boil	31%	11% - 50%
Whirlfloc	2	Fining	Boil	58%	50% - 67%
Table Salt	2	Water Agt	Boil	15%	14% - 16%
Wyeast - Beer Nutrient	1	Water Agt	Boil	100%	100% - 100%