European Sour Ale - Lambic
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 | 2691 | |
| Unblended Lambic |
11 gal | 6.55% | 23.43 | 1.068 | 1.018 | All Grain | 1817 | |
| Golden Sour (Double-Strength) |
5.5 gal | 11.93% | 2.69 | 1.107 | 1.016 | All Grain | 1523 | |
| Flemish Red Lambic |
11 gal | 7.09% | 28.68 | 1.068 | 1.014 | All Grain | 1506 | |
| Sour IPA |
2 gal | 6.05% | 29.54 | 1.061 | 1.015 | extract | 1306 | |
| AG #13 Lambic #2 |
23 L | 6.59% | 8.39 | 1.053 | 1.003 | BIAB | 1302 | |
| BRETA-I |
8 L | 5.29% | 26.46 | 1.045 | 1.004 | extract | 1229 | |
| Raspberry Sour |
2 gal | 5.32% | 23.67 | 1.049 | 1.008 | extract | 1207 | |
| Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers |
7 gal | 6.96% | 4.95 | 1.060 | 1.007 | All Grain | 960 | |
| Barrel Lambic |
5.5 gal | 5.13% | 4.81 | 1.047 | 1.008 | All Grain | 894 |
Newest Lambic Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Mango Milkshake Sour |
23.1 L | 6.03% | 10.34 | 1.055 | 1.009 | All Grain | 2 | |
| Round she gose |
5.5 gal | 4.76% | 3.97 | 1.043 | 1.006 | All Grain | 26 | |
| Lambic 11-17-2020 |
11 gal | 6.73% | 17.74 | 1.054 | 1.003 | All Grain | 38 | |
| zuurtje |
4 L | 5.91% | 9.69 | 1.060 | 1.015 | extract | 28 | |
| Awesome Recipe |
20 L | 4.14% | 6.22 | 1.042 | 1.011 | extract | 18 | |
| Awesome Recipe |
5.5 gal | 4.57% | 0 | 1.046 | 1.012 | BIAB | 21 | |
| Simple Base Sour |
28 L | 5.23% | 5.08 | 1.046 | 1.006 | All Grain | 34 | |
| Tallkrogen Lambic |
10 L | 6.38% | 3.15 | 1.063 | 1.014 | BIAB | 34 | |
| Smoked Sour |
20 L | 7.27% | 23.57 | 1.074 | 1.019 | All Grain | 37 | |
| Test Lambic, Please Ignore |
3 gal | 6.4% | 11.14 | 1.058 | 1.009 | All Grain | 60 |
Fermentables Used In Lambic Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Pilsner | 34 | German | Grain | base malt |
1.6°L
|
38 | 59% | 27% - 91% |
| Flaked Wheat | 29 | Adjunct | raw |
2°L
|
34 | 22% | 2% - 41% | |
| Belgian - Pilsner | 23 | Belgian | Grain | base malt |
1.6°L
|
37 | 61% | 24% - 91% |
| American - Wheat | 18 | American | Grain | base malt |
1.8°L
|
38 | 24% | 12% - 50% |
| Flaked Oats | 17 | Adjunct | raw |
2.2°L
|
33 | 11% | 3% - 27% | |
| American - Pilsner | 16 | American | Grain | base malt |
1.8°L
|
37 | 54% | 24% - 78% |
| German - Wheat Malt | 16 | German | Grain | base malt |
2°L
|
37 | 27% | 4% - 62% |
| German - Spelt Malt | 16 | German | Grain | base malt |
2°L
|
37 | 10% | 5% - 27% |
| German - Acidulated Malt | 14 | German | Grain | acidulated malt |
3.4°L
|
27 | 5% | 2% - 20% |
| Unmalted Wheat | 13 | Adjunct | raw |
2°L
|
36 | 30% | 2% - 43% |
Hops Used In Lambic Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 22 | 3.5 | 87% | 17% - 100% |
| Cascade | 7 | 7 | 77% | 29% - 100% |
| Styrian Goldings | 6 | 5.5 | 58% | 29% - 100% |
| Amarillo | 5 | 8.6 | 49% | 6% - 100% |
| Magnum | 5 | 15 | 73% | 17% - 100% |
| Willamette | 5 | 4.5 | 83% | 50% - 100% |
| Hallertau Mittelfruh | 5 | 3.75 | 100% | 100% - 100% |
| Citra | 5 | 11 | 55% | 12% - 100% |
| Strisselspalt | 5 | 3.5 | 78% | 50% - 100% |
| East Kent Goldings | 4 | 5 | 79% | 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 | 26 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
| Wyeast - Roeselare Ale Blend 3763 | 11 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| Fermentis - Safale - American Ale Yeast US-05 | 11 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| The Yeast Bay - Mélange - Sour Blend | 8 | The Yeast Bay | Wilds & Sours | Low | Medium | 85% | 68°F | 78°F |
| White Labs - Belgian Sour Mix WLP655 | 8 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°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 | 2 | Bootleg Biology | Blend | Medium | Medium | 95% | 65°F | 75°F |
| White Labs - Abbey Ale Yeast WLP530 | 2 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
Other Ingredients Used In Lambic Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 13 | Water Agt | Mash | 17% | 0% - 64% |
| Lactic acid | 8 | Water Agt | Mash | 86% | 33% - 100% |
| Calcium Chloride (dihydrate) | 7 | Water Agt | Mash | 13% | 0% - 55% |
| Calcium Chloride (dihydrate) | 7 | Water Agt | Mash | 20% | 0% - 50% |
| Epsom Salt | 4 | Water Agt | Mash | 1% | 0% - 4% |
| Phosphoric acid | 4 | Water Agt | Mash | 62% | 17% - 100% |
| Table Salt | 3 | Flavor | Boil | 17% | 14% - 24% |
| Irish Moss | 3 | Fining | Boil | 22% | 6% - 50% |
| Magnesium Chloride | 2 | Water Agt | Mash | 1% | 0% - 1% |
| Whirlfloc | 2 | Fining | Boil | 58% | 50% - 67% |
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