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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 2170
Pear + Tamarind Lambic Blending Project
0.5 gal 5.45% 2.38 1.042 1
BIAB 1899
Lambic
15 L 5.61% 2.87 1.056 1.013
BIAB 1359
Golden Sour (Double-Strength)
5.5 gal 11.93% 2.69 1.107 1.016
All Grain 1044
Flemish Red Lambic
11 gal 7.09% 28.68 1.068 1.014
All Grain 925
Unblended Lambic
11 gal 6.55% 23.43 1.068 1.018
All Grain 872
AG #13 Lambic #2
23 L 6.59% 8.39 1.053 1.003
BIAB 865
BRETA-I
8 L 5.29% 26.46 1.045 1.004
extract 838
Lambic mk1
10 L 5.37% 4.41 1.056 1.015
All Grain 720
Sour IPA
2 gal 6.05% 29.54 1.061 1.015
extract 548

Newest Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Ol Extract Sour
6 gal 7.29% 0 1.069 1.013
BIAB 22
Balfour Biere - Amber Sour Base
9 L 3.88% 5.49 1.044 1.014
All Grain 25
Lambic
6 gal 5.22% 40.4 1.053 1.013
BIAB 21
Next Sour
5.5 gal 5.88% 3.67 1.058 1.013
BIAB 34
Awesome Recipe
16 gal 4.65% 0 1.047 1.012
extract 15
Awesome Recipe
15 gal 6.62% 0 1.067 1.017
extract 14
Turbid Mash-ish
130 L 6.86% 16.13 1.055 1.003
All Grain 32
A Good Old Lambic
40 L 5.32% 3.85 1.054 1.014
All Grain 33
Solera
5.5 gal 6.17% 10.28 1.056 1.009
All Grain 27
Cottage-Spon
4.5 gal 5.23% 9.31 1.053 1.013
All Grain 27

Fermentables Used In Lambic Recipes (View More)

Name
Uses
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Pilsner
30
German
Grain
Base malt
1.6 °L 
38
58%
27% - 91%
Flaked Wheat
23
Adjunct
Raw
2 °L 
34
21%
2% - 40%
Pilsner
20
Belgian
Grain
Base malt
1.6 °L 
37
62%
44% - 91%
Wheat Malt
16
German
Grain
Base malt
2 °L 
37
29%
4% - 62%
Flaked Oats
14
Adjunct
Raw
2.2 °L 
33
10%
3% - 27%
Wheat
13
American
Grain
Base malt
1.8 °L 
38
25%
6% - 50%
Unmalted Wheat
12
Belgian
Grain
Raw
2 °L 
36
29%
2% - 43%
Pilsner
11
American
Grain
Base malt
1.8 °L 
37
53%
24% - 78%
Maltodextrin
11
Sugar
Sugar
0 °L 
39
4%
2% - 7%
Acidulated Malt
11
German
Grain
Acidulated malt
3.4 °L 
27
4%
2% - 16%

Hops Used In Lambic Recipes (View More)

Name Uses Average AA Avg. Usage Usage Range
Saaz233.585%17% - 100%
Strisselspalt63.581%50% - 100%
Citra51155%12% - 100%
Cascade5767%29% - 100%
Amarillo58.649%6% - 100%
Styrian Goldings55.552%29% - 100%
Hallertau Mittelfruh53.75100%100% - 100%
Magnum41567%17% - 100%
Fuggles44.590%60% - 100%
East Kent Goldings4579%14% - 100%

Steeping Grains Used In Lambic Recipes (View More)

Name Uses Country Category Type Color PPG Avg. Usage Usage Range
Carapils (Dextrine Malt)3American
Grain
Crystal malt1.8 °L 
33
40%
33% - 50%
Flaked Wheat3
Adjunct
Raw2 °L 
34
54%
27% - 100%
Vienna3American
Grain
Base malt4 °L 
35
61%
33% - 100%
Flaked Oats2
Adjunct
Raw2.2 °L 
33
35%
35% - 35%
Chocolate2American
Grain
Roasted malt350 °L 
29
13%
13% - 13%
Black Barley2American
Grain
Roasted malt530 °L 
27
17%
17% - 17%
Caramel / Crystal 60L2American
Grain
Crystal malt60 °L 
34
35%
35% - 35%
Flaked Barley1
Adjunct
Raw2.2 °L 
32
100%
100% - 100%
Wheat1American
Grain
Base malt1.8 °L 
38
36%
36% - 36%
Wheat1Belgian
Grain
Base malt1.8 °L 
38
100%
100% - 100%

Yeasts Used In Lambic Recipes (View More)

Name Uses Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Belgian Lambic Blend 327820WyeastAle0.12Med7563°F75°F
Mélange - Sour Blend9The Yeast BayAlen/aMed/Low8568°F78°F
Roeselare Ale Blend 37639WyeastAle0.11Variable8065°F85°F
Safale - American Ale Yeast US-058Fermentis / SafaleAle.095Medium8154°F77°F
Belgian Sour Mix WLP6556White LabsAleMed-HighMed/Low7580°F85°F
F08 Sour Batch Kidz4Imperial YeastAleLow8068°F76°F
California Ale Yeast WLP0013White LabsAleHighMedium76.568°F73°F
BugFarm ECY013East Coast YeastAlen/an/a8060°F74°F
Abbey Ale Yeast WLP5302White LabsAleHighMed-High77.566°F72°F
Brettanomyces lambicus 55262WyeastAle0.12Medium9060°F75°F
Kölsch 25652WyeastAle0.1Low7556°F70°F

Other Ingredients Used In Lambic Recipes (View More)

Name Uses Type Use Avg. Usage Usage Range
gypsum5Water AgtMash23%0% - 64%
Calcium Chloride5Water AgtMash17%0% - 50%
Yeast Neut3OtherBoil1%1% - 1%
Maltodextrin3OtherBoil68%50% - 88%
yeast nutrient3OtherBoil93%80% - 100%
lactobacillus2FlavorPrimary58%17% - 100%
Phosphoric acid2Water AgtMash59%37% - 100%
irish moss2FiningBoil56%11% - 100%
Lactic acid2Water AgtMash100%100% - 100%
Frozen Raspberry2FiningSecondary92%83% - 100%
whirl floc1FiningBoil20%20% - 20%
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