European Sour Ale - Lambic
A fairly sour, often moderately funky wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally spontaneously fermented in the Brussels area and served uncarbonated, the refreshing acidity makes for a very plea
Flavor Profile: Young examples are often noticeably lactic-sour, but aging can bring this character more in balance with the malt, wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in the older examples, where they are remin
Ingredients: Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented w
BJCP Style GuideTop 10 Lambic Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Lambic |
15 L | 5.61% | 2.87 | 1.056 | 1.013 | BIAB | 4338 | |
Unblended Lambic |
11 gal | 6.55% | 23.43 | 1.068 | 1.018 | All Grain | 2711 | |
Flemish Red Lambic |
11 gal | 7.09% | 28.68 | 1.068 | 1.014 | All Grain | 2555 | |
Sour IPA |
2 gal | 6.05% | 29.54 | 1.061 | 1.015 | extract | 2441 | |
Raspberry Sour |
2 gal | 5.32% | 23.67 | 1.049 | 1.008 | extract | 2209 | |
Golden Sour (Double-Strength) |
5.5 gal | 11.93% | 2.69 | 1.107 | 1.016 | All Grain | 2188 | |
Framboise Lambic |
5.5 gal | 4.93% | 14.69 | 1.054 | 1.016 | All Grain | 1995 | |
Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers |
7 gal | 6.96% | 4.95 | 1.060 | 1.007 | All Grain | 1782 | |
BRETA-I |
8 L | 5.29% | 26.46 | 1.045 | 1.004 | extract | 1777 | |
Barrel Lambic |
5.5 gal | 5.13% | 4.81 | 1.047 | 1.008 | All Grain | 1557 |
Newest Lambic Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Bière de blé sûre à la framboise |
5.5 gal | 5.45% | 24.11 | 1.066 | 1.024 | BIAB | 41 | |
H&T Wild Yeast Beer - Garden Oak |
2 gal | 5.18% | 6.44 | 1.043 | 1.003 | All Grain | 36 | |
Framboise Lambic |
5.5 gal | 6.11% | 0 | 1.058 | 1.011 | BIAB | 68 | |
Stadshagen Lambic |
10 L | 6.26% | 4.94 | 1.062 | 1.014 | BIAB | 150 | |
Bier’ Sauvge d’ Lacomb Lambic Like |
3.5 gal | 5.01% | 9.89 | 1.052 | 1.013 | All Grain | 173 | |
2 Gal Farmhouse Ale |
2.5 gal | 6.88% | 10.86 | 1.062 | 1.011 | All Grain | 190 | |
Lisa & Dani (Part 1) |
20 L | 4.17% | 25.07 | 1.039 | 1.007 | All Grain | 223 | |
Rice Sour(Lambic) 2023-03-04 |
49 L | 5.5% | 26.8 | 1.062 | 1.020 | All Grain | 366 | |
Lambic |
5 gal | 5.17% | 6.44 | 1.051 | 1.012 | All Grain | 326 | |
Bier’ Sauvge Framboise d’ Lacomb No. 5 (Olive) |
3.5 gal | 6.55% | 6.58 | 1.065 | 1.015 | All Grain | 298 |
Fermentables Used In Lambic Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Wheat | 43 | Adjunct | raw |
2°L
|
34 | 22% | 2% - 50% | |
German - Pilsner | 38 | German | Grain | base malt |
1.6°L
|
38 | 60% | 27% - 91% |
Belgian - Pilsner | 33 | Belgian | Grain | base malt |
1.6°L
|
37 | 59% | 24% - 91% |
Unmalted Wheat | 29 | Adjunct | raw |
2°L
|
36 | 32% | 2% - 50% | |
American - Wheat | 25 | American | Grain | base malt |
1.8°L
|
38 | 23% | 6% - 50% |
American - Pilsner | 25 | American | Grain | base malt |
1.8°L
|
37 | 56% | 24% - 79% |
Flaked Oats | 24 | Adjunct | raw |
2.2°L
|
33 | 10% | 3% - 27% | |
German - Acidulated Malt | 21 | German | Grain | acidulated malt |
3.4°L
|
27 | 5% | 2% - 20% |
German - Wheat Malt | 20 | German | Grain | base malt |
2°L
|
37 | 27% | 4% - 62% |
US - Pale 2-Row | 19 | US | Grain | base malt |
1.8°L
|
37 | 58% | 23% - 100% |
Hops Used In Lambic Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Saaz | 36 | 3.5 | 80% | 5% - 100% |
Hallertau Mittelfruh | 10 | 3.75 | 73% | 25% - 100% |
Cascade | 9 | 7 | 65% | 18% - 100% |
Willamette | 8 | 4.5 | 79% | 20% - 100% |
Fuggles | 8 | 4.5 | 86% | 20% - 100% |
Styrian Goldings | 7 | 5.5 | 63% | 29% - 100% |
Magnum | 7 | 15 | 81% | 17% - 100% |
Strisselspalt | 6 | 3.5 | 81% | 50% - 100% |
East Kent Goldings | 6 | 5 | 73% | 14% - 100% |
Mandarina Bavaria | 6 | 8.5 | 63% | 20% - 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% |
Flaked Wheat | 3 | Adjunct | raw |
2°L
|
34 | 54% | 27% - 100% | |
American - Carapils (Dextrine Malt) | 3 | American | Grain | crystal malt |
1.8°L
|
33 | 40% | 33% - 50% |
Yeasts Used In Lambic Recipes (View More)
Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
---|---|---|---|---|---|---|---|---|
Wyeast - Belgian Lambic Blend 3278 | 50 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
Fermentis - Safale - American Ale Yeast US-05 | 15 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Wyeast - Roeselare Ale Blend 3763 | 15 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
The Yeast Bay - Mélange - Sour Blend | 9 | The Yeast Bay | Wilds & Sours | Low | Medium | 85% | 68°F | 78°F |
White Labs - Belgian Sour Mix WLP655 | 9 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°F |
Imperial Yeast - F08 Sour Batch Kidz | 7 | Imperial Yeast | Ale | Low | 80% | 68°F | 76°F | |
Lallemand - WildBrew Philly Sour | 5 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
Bootleg Biology - Sour Solera Blend | 4 | Bootleg Biology | Blend | Medium | Medium | 95% | 65°F | 75°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 |
White Labs - Brettanomyces Bruxellensis WLP650 | 3 | White Labs | Ale | Med-High | Low | 78% | 85°F | 95°F |
Other Ingredients Used In Lambic Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 28 | Water Agt | Mash | 15% | 0% - 100% |
Lactic acid | 23 | Water Agt | Mash | 87% | 25% - 100% |
Calcium Chloride (dihydrate) | 16 | Water Agt | Mash | 10% | 0% - 55% |
Phosphoric acid | 9 | Water Agt | Mash | 66% | 0% - 100% |
Calcium Chloride (dihydrate) | 7 | Water Agt | Mash | 20% | 0% - 50% |
Calcium Chloride (anhydrous) | 7 | Water Agt | Mash | 34% | 0% - 100% |
Epsom Salt | 7 | Water Agt | Mash | 0% | 0% - 1% |
Whirlfloc | 7 | Water Agt | Mash | 44% | 6% - 100% |
Table Salt | 4 | Water Agt | Boil | 13% | 0% - 24% |
Irish Moss | 3 | Fining | Boil | 22% | 6% - 50% |