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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 3362
Unblended Lambic
11 gal 6.55% 23.43 1.068 1.018
All Grain 2157
Flemish Red Lambic
11 gal 7.09% 28.68 1.068 1.014
All Grain 1818
Golden Sour (Double-Strength)
5.5 gal 11.93% 2.69 1.107 1.016
All Grain 1761
Sour IPA
2 gal 6.05% 29.54 1.061 1.015
extract 1613
Raspberry Sour
2 gal 5.32% 23.67 1.049 1.008
extract 1531
AG #13 Lambic #2
23 L 6.59% 8.39 1.053 1.003
BIAB 1484
BRETA-I
8 L 5.29% 26.46 1.045 1.004
extract 1406
Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers
7 gal 6.96% 4.95 1.060 1.007
All Grain 1253
Barrel Lambic
5.5 gal 5.13% 4.81 1.047 1.008
All Grain 1091

Newest Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Watermelon Sour
1.5 gal 5.98% 17.63 1.051 1.005
BIAB 47
2021-2022 Golden Sour
13.5 L 5.47% 7.39 1.048 1.007
BIAB 57
BotteBasto4 /1
90 L 6.97% 11.35 1.060 1.007
All Grain 65
Shop Brew Lambic
40 gal 5.76% 2.25 1.057 1.014
All Grain 118
Awesome Recipe
6.5 gal 5.03% 2.02 1.051 1.013
BIAB 64
Philly Sour fruit ale "Lambique"
6 gal 7.23% 13.37 1.065 1.010
BIAB 134
Framboise Lambic
5.5 gal 6.3% 14.57 1.058 1.010
All Grain 244
Mike's 2021Lambic Style - Double Batch
13.5 gal 6.5% 20.11 1.053 1.004
BIAB 152
Lambic
6 gal 5.22% 11.54 1.050 1.010
All Grain 123
Lambic 2.0
30 L 6.37% 9.45 1.050 1.002
extract 107

Fermentables Used In Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 37 Adjunct raw 2°L
34 22% 2% - 42%
German - Pilsner 36 German Grain base malt 1.6°L
38 59% 27% - 91%
Belgian - Pilsner 28 Belgian Grain base malt 1.6°L
37 59% 24% - 91%
American - Wheat 20 American Grain base malt 1.8°L
38 24% 11% - 50%
Flaked Oats 20 Adjunct raw 2.2°L
33 10% 3% - 27%
American - Pilsner 19 American Grain base malt 1.8°L
37 54% 24% - 79%
Unmalted Wheat 19 Adjunct raw 2°L
36 33% 2% - 50%
German - Wheat Malt 18 German Grain base malt 2°L
37 27% 4% - 62%
German - Spelt Malt 16 German Grain base malt 2°L
37 10% 5% - 27%
Maltodextrin 14 Sugar sugar 0°L
39 4% 2% - 7%

Hops Used In Lambic Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 29 3.5 77% 5% - 100%
Cascade 9 7 65% 18% - 100%
Hallertau Mittelfruh 8 3.75 67% 25% - 100%
Willamette 7 4.5 77% 20% - 100%
Magnum 6 15 78% 17% - 100%
Styrian Goldings 6 5.5 58% 29% - 100%
Barth-Haas - Strisselspalt 6 2.1 81% 50% - 100%
Citra 6 11 60% 12% - 100%
Fuggles 6 4.5 94% 67% - 100%
East Kent Goldings 5 5 83% 14% - 100%

Steeping Grains Used In Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
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 Wheat 3 Adjunct raw 2°L
34 54% 27% - 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 34 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 13 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 8 The Yeast Bay Wilds & Sours Low Medium 85% 68°F 78°F
Imperial Yeast - F08 Sour Batch Kidz 6 Imperial Yeast Ale Low 80% 68°F 76°F
Omega Yeast Labs - Brett Blend #3 Bring On Da Funk OYL-212 4 Omega Yeast Labs Bretts and Blends 0.11 Very Low 48% 68°F 80°F
Lallemand - WildBrew Philly Sour 3 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Wyeast - Brettanomyces lambicus 5526 3 Wyeast Ale 0.12 Medium 90% 60°F 75°F
East Coast Yeast - BugFarm 3 East Coast Yeast Ales Low Low 80% 60°F 74°F

Other Ingredients Used In Lambic Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 19 Water Agt Mash 14% 0% - 64%
Lactic acid 15 Water Agt Mash 88% 33% - 100%
Calcium Chloride (dihydrate) 11 Water Agt Mash 13% 0% - 55%
Calcium Chloride (dihydrate) 7 Water Agt Mash 20% 0% - 50%
Epsom Salt 7 Water Agt Mash 1% 0% - 4%
Calcium Chloride (anhydrous) 5 Water Agt Mash 33% 0% - 100%
Phosphoric acid 5 Water Agt Mash 67% 17% - 100%
Whirlfloc 5 Fining Boil 57% 20% - 100%
Table Salt 3 Water Agt Boil 17% 14% - 24%
Irish Moss 3 Fining Boil 22% 6% - 50%

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