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	2318
Lambic	15 L	5.61%	2.87	1.056	1.013		BIAB	1462
Golden Sour (Double-Strength)	5.5 gal	11.93%	2.69	1.107	1.016		All Grain	1087
Flemish Red Lambic	11 gal	7.09%	28.68	1.068	1.014		All Grain	973
Unblended Lambic	11 gal	6.55%	23.43	1.068	1.018		All Grain	947
AG #13 Lambic #2	23 L	6.59%	8.39	1.053	1.003		BIAB	910
BRETA-I	8 L	5.29%	26.46	1.045	1.004		extract	870
Lambic mk1	10 L	5.37%	4.41	1.056	1.015		All Grain	757
Sour IPA	2 gal	6.05%	29.54	1.061	1.015		extract	605
Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers	7 gal	6.96%	4.95	1.06	1.007		All Grain	572

Newest Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	11 gal	5.51%	0	1.042	1		All Grain	9
Antonius Spontaneus	21 L	5.49%	55.46	1.056	1.014		extract	10
Lime Rickey	6 gal	4.52%	9.49	9.60328	1.01329		All Grain	10
Melange Lambic	23 L	4.19%	7.92	1.043	1.011		All Grain	13
BIC Blend	29 L	6.44%	9.99	1.058	1.009		All Grain	25
Jambic	6.35 gal	6.33%	12.36	1.061	1.013		extract	14
Pickle Rick	6 gal	4.03%	7.74	8.58613	0.902793		All Grain	19
Barrel Solera Genesis	16 gal	4.65%	3.73	1.047	1.012		extract	17
#60 - First Sour (Unblended Lambic Style)	6 gal	6.41%	11.01	1.054	1.005		BIAB	40
Apricot and Peach Sour with Oak	5.5 gal	5.22%	5.44	1.049	1.009		extract	3

Fermentables Used In Lambic Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	32	German	Grain	Base malt	1.6 °L	38	59%	27% - 91%
Flaked Wheat	25		Adjunct	Raw	2 °L	34	21%	2% - 40%
Pilsner	22	Belgian	Grain	Base malt	1.6 °L	37	64%	44% - 100%
Wheat Malt	16	German	Grain	Base malt	2 °L	37	29%	4% - 62%
Unmalted Wheat	14	Belgian	Grain	Raw	2 °L	36	29%	2% - 43%
Flaked Oats	14		Adjunct	Raw	2.2 °L	33	10%	3% - 27%
Wheat	14	American	Grain	Base malt	1.8 °L	38	25%	6% - 50%
Maltodextrin	12		Sugar	Sugar	0 °L	39	4%	2% - 7%
Dry Malt ExtractWheat	12		Dry Extract	Extract	3 °L	42	60%	17% - 100%
Pilsner	12	American	Grain	Base malt	1.8 °L	37	53%	24% - 78%

Hops Used In Lambic Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	23	3.3	85%	17% - 100%
Strisselspalt	6	3.5	81%	50% - 100%
Magnum	5	14.5	73%	17% - 100%
Styrian Goldings	5	5.5	52%	29% - 100%
Citra	5	13.5	55%	12% - 100%
Fuggles	5	4.4	92%	60% - 100%
Cascade	5	6	67%	29% - 100%
Amarillo	5	8.6	49%	6% - 100%
Hallertau Mittelfruh	5	4	100%	100% - 100%
East Kent Goldings	4	5.3	79%	14% - 100%

Steeping Grains Used In Lambic Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Wheat	4		Adjunct	Raw	2 °L	34	65%	27% - 100%
Vienna	4	American	Grain	Base malt	4 °L	35	50%	17% - 100%
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%
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	Belgian	Grain	Base malt	1.8 °L	38	100%	100% - 100%
Acidulated Malt	1	German	Grain	Acidulated malt	3.4 °L	27	14%	14% - 14%

Yeasts Used In Lambic Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Belgian Lambic Blend 3278	21	Wyeast	Ale	0.12	Med	75	63°F	75°F
Roeselare Ale Blend 3763	11	Wyeast	Ale	0.11	Variable	80	65°F	85°F
Safale - American Ale Yeast US-05	10	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Mélange - Sour Blend	9	The Yeast Bay	Ale	n/a	Med/Low	85	68°F	78°F
Belgian Sour Mix WLP655	7	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
BugFarm ECY01	3	East Coast Yeast	Ale	n/a	n/a	80	60°F	74°F
California Ale Yeast WLP001	3	White Labs	Ale	High	Medium	76.5	68°F	73°F
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
All the Bretts OYL-218	2	Omega Yeast Labs	Bretts and Blends	0.11	Low	48	68°F	85°F
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	Uses	Type	Use	Avg. Usage	Usage Range
Calcium Chloride	8	Water Agt	Mash	11%	0% - 50%
Gypsum	7	Water Agt	Mash	17%	0% - 64%
Lactic acid	4	Water Agt	Mash	100%	100% - 100%
yeast nutrient	4	Other	Boil	82%	50% - 100%
Irish Moss	3	Fining	Boil	54%	11% - 100%
Yeast Neut	3	Other	Boil	1%	1% - 1%
Lactobacillus	3	Other	Primary	40%	4% - 100%
Maltodextrin	3	Other	Boil	68%	50% - 88%
Frozen Raspberry	2	Flavor	Primary	92%	83% - 100%
Phosphoric acid	2	Water Agt	Mash	59%	37% - 100%
Table Salt	2	Flavor	Boil	15%	14% - 16%