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	2173
Unblended Lambic	11 gal	6.55%	23.43	1.068	1.018		All Grain	1416
Golden Sour (Double-Strength)	5.5 gal	11.93%	2.69	1.107	1.016		All Grain	1330
Flemish Red Lambic	11 gal	7.09%	28.68	1.068	1.014		All Grain	1309
AG #13 Lambic #2	23 L	6.59%	8.39	1.053	1.003		BIAB	1153
BRETA-I	8 L	5.29%	26.46	1.045	1.004		extract	1076
Sour IPA	2 gal	6.05%	29.54	1.061	1.015		extract	974
Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers	7 gal	6.96%	4.95	1.060	1.007		All Grain	809
Raspberry Sour	2 gal	5.32%	23.67	1.049	1.008		extract	798
Barrel Lambic	5.5 gal	5.13%	4.81	1.047	1.008		All Grain	735

Newest Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mango Sour	3.5 gal	4.35%	2.77	1.044	1.011		BIAB	2
Wild Lambic v1 - 2020	27.5 L	5.26%	7.74	1.053	1.013		All Grain	17
Pickle Rick 59gal, dilute to 9.6P	54.3 gal	4.57%	6.75	1.043	1.008		All Grain	64
Fränkisch Spond	16 L	5.6%	7.34	1.045	1.002		BIAB	23
Barrel Share Sour	10 gal	4.83%	10.76	1.045	1.008		All Grain	45
Witt Lambic	21 L	4.99%	7.08	1.050	1.011		All Grain	50
Awesome Recipe	27 L	8%	12.28	1.081	1.020		All Grain	44
925-lambic (based on ASB sour american)	5 gal	5.33%	14.72	1.054	1.014		BIAB	45
Golden Sour	5.25 gal	4.6%	4.27	1.047	1.012		All Grain	63
Aarni 3	18 L	5.9%	0	1.051	1.006		All Grain	79

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	31		Adjunct	raw	2°L	34	22%	2% - 50%
Belgian - Pilsner	25	Belgian	Grain	base malt	1.6°L	37	63%	44% - 100%
American - Wheat	20	American	Grain	base malt	1.8°L	38	23%	6% - 50%
American - Pilsner	18	American	Grain	base malt	1.8°L	37	53%	24% - 78%
German - Wheat Malt	17	German	Grain	base malt	2°L	37	29%	4% - 62%
Flaked Oats	16		Adjunct	raw	2.2°L	33	10%	3% - 27%
German - Spelt Malt	16	German	Grain	base malt	2°L	37	10%	5% - 27%
German - Acidulated Malt	15	German	Grain	acidulated malt	3.4°L	27	5%	2% - 20%
Belgian - Unmalted Wheat	15	Belgian	Grain	raw	2°L	36	30%	2% - 43%

Hops Used In Lambic Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	25	3.5	89%	17% - 100%
Cascade	9	7	74%	29% - 100%
Hallertau Mittelfruh	7	3.75	90%	33% - 100%
Styrian Goldings	6	5.5	58%	29% - 100%
Magnum	5	15	73%	17% - 100%
Willamette	5	4.5	83%	50% - 100%
Citra	5	11	55%	12% - 100%
Hallertau Hersbrucker	5	4	89%	43% - 100%
Strisselspalt	5	3.5	78%	50% - 100%
Fuggles	5	4.5	93%	67% - 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	27	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	12	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
The Yeast Bay - Mélange - Sour Blend	9	The Yeast Bay	Ales	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 ECY01	3	East Coast Yeast	Ale	n/a	n/a	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
White Labs - California Ale Yeast WLP001	3	White Labs	Ale	High	Medium	76.5%	68°F	73°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	14	Water Agt	Mash	16%	0% - 64%
Lactic acid	8	Water Agt	Mash	86%	33% - 100%
Calcium Chloride (dihydrate)	8	Water Agt	Mash	21%	0% - 50%
Calcium Chloride (dihydrate)	6	Water Agt	Mash	10%	0% - 55%
Phosphoric acid	5	Water Agt	Mash	67%	17% - 100%
Epsom Salt	3	Water Agt	Mash	2%	0% - 4%
Table Salt	3	Water Agt	Boil	17%	14% - 24%
Irish Moss	2	Fining	Boil	31%	11% - 50%
Magnesium Chloride	2	Water Agt	Mash	1%	0% - 1%
Whirlfloc	2	Water Agt	Mash	58%	50% - 67%