European Sour Ale - Lambic

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	1597
Golden Sour (Double-Strength)	5.5 gal	11.93%	2.69	1.107	1.016		All Grain	1138
Unblended Lambic	11 gal	6.55%	23.43	1.068	1.018		All Grain	1050
Flemish Red Lambic	11 gal	7.09%	28.68	1.068	1.014		All Grain	1043
AG #13 Lambic #2	23 L	6.59%	8.39	1.053	1.003		BIAB	978
BRETA-I	8 L	5.29%	26.46	1.045	1.004		extract	911
Sour IPA	2 gal	6.05%	29.54	1.061	1.015		extract	685
Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers	7 gal	6.96%	4.95	1.06	1.007		All Grain	617
Barrel Lambic	5.5 gal	5.13%	4.81	1.047	1.008		All Grain	536
Tempe Closet Kriek	5.5 gal	5.01%	10	12.5925	3.24951		All Grain	516

Newest Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Lambic	5.5 gal	5.89%	0	1.047	1.002		All Grain	6
Turbid Mash #1	32 L	6.13%	0	1.052	1.005		All Grain	5
Lambic	4 gal	5.46%	10.1	1.058	1.016		extract	26
Saison Sour	5.5 gal	6.64%	22.99	1.066	1.016		All Grain	15
Sour	5.5 gal	5.81%	0	1.059	1.015		All Grain	28
Golden Hambic	3 gal	5.1%	7.6	1.052	1.013		BIAB	24
RoboSour	5.5 gal	5.7%	7.24	1.052	1.009		BIAB	37
The Rare Barrel Golden Ale	7.5 gal	5.72%	1.44	1.05	1.006		All Grain	17
Awesome Recipe	11 gal	5.51%	0	1.042	1		All Grain	27
Antonius Spontaneus	21 L	5.49%	55.46	1.056	1.014		extract	40

Fermentables Used In Lambic Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	33	German	Grain	Base malt	1.6 °L	38	59%	27% - 91%
Flaked Wheat	26		Adjunct	Raw	2 °L	34	20%	2% - 40%
Pilsner	23	Belgian	Grain	Base malt	1.6 °L	37	65%	44% - 100%
Wheat Malt	16	German	Grain	Base malt	2 °L	37	28%	4% - 62%
Flaked Oats	16		Adjunct	Raw	2.2 °L	33	9%	3% - 27%
Wheat	16	American	Grain	Base malt	1.8 °L	38	24%	6% - 50%
Unmalted Wheat	14	Belgian	Grain	Raw	2 °L	36	30%	2% - 43%
Acidulated Malt	14	German	Grain	Acidulated malt	3.4 °L	27	5%	2% - 20%
Spelt Malt	14	German	Grain	Base malt	2 °L	37	11%	5% - 27%
Dry Malt ExtractWheat	13		Dry Extract	Extract	3 °L	42	59%	17% - 100%

Hops Used In Lambic Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	23	3.4	85%	17% - 100%
Cascade	7	6	66%	25% - 100%
Magnum	6	12.4	63%	12% - 100%
Strisselspalt	6	3.5	81%	50% - 100%
Styrian Goldings	5	5.5	52%	29% - 100%
Citra	5	13.8	55%	12% - 100%
Fuggles	5	3.23	92%	60% - 100%
Amarillo	5	8.6	49%	6% - 100%
Willamette	5	5.3	83%	50% - 100%
Hallertau Mittelfruh	5	2.7	100%	100% - 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	23	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	11	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
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
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
Abbey Ale Yeast WLP530	2	White Labs	Ale	High	Med-High	77.5	66°F	72°F
All the Bretts OYL-218	2	Omega Yeast Labs	Bretts and Blends	0.11	Low	48	68°F	85°F

Other Ingredients Used In Lambic Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Calcium Chloride	9	Water Agt	Mash	10%	0% - 50%
Gypsum	8	Water Agt	Mash	15%	0% - 64%
Lactic acid	5	Water Agt	Mash	86%	33% - 100%
Irish Moss	4	Fining	Boil	65%	11% - 100%
Yeast Nutrient	4	Other	Boil	82%	50% - 100%
Maltodextrin	3	Other	Boil	68%	50% - 88%
Yeast Neut	3	Other	Boil	1%	1% - 1%
lactobacillus	3	Flavor	Primary	40%	4% - 100%
Whirlfloc	2	Water Agt	Mash	58%	50% - 67%
Epsom Salt	2	Water Agt	Mash	0%	0% - 0%
Table Salt	2	Flavor	Boil	15%	14% - 16%