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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 2488
Unblended Lambic
11 gal 6.55% 23.43 1.068 1.018
All Grain 1682
Golden Sour (Double-Strength)
5.5 gal 11.93% 2.69 1.107 1.016
All Grain 1431
Flemish Red Lambic
11 gal 7.09% 28.68 1.068 1.014
All Grain 1404
AG #13 Lambic #2
23 L 6.59% 8.39 1.053 1.003
BIAB 1235
Sour IPA
2 gal 6.05% 29.54 1.061 1.015
extract 1181
BRETA-I
8 L 5.29% 26.46 1.045 1.004
extract 1164
Raspberry Sour
2 gal 5.32% 23.67 1.049 1.008
extract 1014
Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers
7 gal 6.96% 4.95 1.060 1.007
All Grain 895
Barrel Lambic
5.5 gal 5.13% 4.81 1.047 1.008
All Grain 837

Newest Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Micro Coolship 1
5 L 5.21% 8.63 1.046 1.006
BIAB 8
Berliner Base AG
3 gal 5.56% 5.29 1.056 1.014
BIAB 8
Awesome Recipe
25 L 5.82% 8.14 1.053 1.008
All Grain 9
Barrel aged sour
55 L 5.45% 9.94 1.052 1.010
All Grain 12
mf saison
5.5 gal 5.87% 4.2 1.047 1.002
All Grain 8
Spook 'n Boof Golden Sour
6 gal 6.53% 2.34 1.055 1.006
extract 12
Coop Golden Sour
6 gal 6.04% 1.42 1.048 1.002
BIAB 16
Atricial clone
5 gal 6.02% 0 1.061 1.015
BIAB 30
Batesian Mimicry
12 gal 5.23% 9.05 1.052 1.013
All Grain 21
Belgian Lambic Experiment
6 gal 5.34% 43.64 1.053 1.013
All Grain 24

Fermentables Used In Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 36 German Grain base malt 1.6°L
38 59% 27% - 91%
Flaked Wheat 35 Adjunct raw 2°L
34 23% 2% - 50%
Belgian - Pilsner 27 Belgian Grain base malt 1.6°L
37 63% 44% - 100%
American - Pilsner 21 American Grain base malt 1.8°L
37 53% 24% - 79%
American - Wheat 21 American Grain base malt 1.8°L
38 23% 6% - 50%
German - Wheat Malt 20 German Grain base malt 2°L
37 29% 4% - 62%
Flaked Oats 20 Adjunct raw 2.2°L
33 9% 3% - 27%
German - Spelt Malt 17 German Grain base malt 2°L
37 10% 5% - 27%
German - Acidulated Malt 16 German Grain acidulated malt 3.4°L
27 5% 2% - 20%
Belgian - Unmalted Wheat 15 Belgian Grain raw 2°L
36 28% 2% - 43%

Hops Used In Lambic Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 26 3.5 87% 17% - 100%
Cascade 9 7 74% 29% - 100%
Hallertau Mittelfruh 8 3.75 73% 25% - 100%
Styrian Goldings 6 5.5 58% 29% - 100%
Citra 6 11 60% 12% - 100%
Strisselspalt 6 3.5 81% 50% - 100%
Fuggles 5 4.5 93% 67% - 100%
Amarillo 5 8.6 49% 6% - 100%
East Kent Goldings 5 5 83% 14% - 100%
Magnum 5 15 73% 17% - 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%
American - Caramel / Crystal 60L 2 American Grain crystal malt 60°L
34 35% 35% - 35%
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 - Wheat 1 American Grain base malt 1.8°L
38 36% 36% - 36%
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%

Yeasts Used In Lambic Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Belgian Lambic Blend 3278 32 Wyeast Ale 0.12 Med 75% 63°F 75°F
Wyeast - Roeselare Ale Blend 3763 14 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
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 Wilds & Sours 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 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 3 Bootleg Biology Blend Medium Medium 95% 65°F 75°F
White Labs - California Ale Yeast WLP001 3 White Labs Ale High Medium 76.5% 68°F 73°F

Other Ingredients Used In Lambic Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 15 Water Agt Mash 16% 0% - 64%
Lactic acid 9 Water Agt Mash 83% 33% - 100%
Calcium Chloride (dihydrate) 8 Water Agt Mash 14% 0% - 55%
Calcium Chloride (dihydrate) 7 Water Agt Mash 20% 0% - 50%
Phosphoric acid 6 Water Agt Mash 63% 0% - 100%
Epsom Salt 3 Water Agt Mash 2% 0% - 4%
Table Salt 3 Water Agt Boil 17% 14% - 24%
Magnesium Chloride 2 Water Agt Mash 1% 0% - 1%
Whirlfloc 2 Fining Boil 58% 50% - 67%
Irish Moss 2 Fining Boil 31% 11% - 50%

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