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	2488
Unblended Lambic	11 gal	6.55%	23.43	1.068	1.018		All Grain	1682
Golden Sour (Double-Strength)	5.5 gal	11.93%	2.69	1.107	1.016		All Grain	1431
Flemish Red Lambic	11 gal	7.09%	28.68	1.068	1.014		All Grain	1404
AG #13 Lambic #2	23 L	6.59%	8.39	1.053	1.003		BIAB	1235
Sour IPA	2 gal	6.05%	29.54	1.061	1.015		extract	1181
BRETA-I	8 L	5.29%	26.46	1.045	1.004		extract	1164
Raspberry Sour	2 gal	5.32%	23.67	1.049	1.008		extract	1014
Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers	7 gal	6.96%	4.95	1.060	1.007		All Grain	895
Barrel Lambic	5.5 gal	5.13%	4.81	1.047	1.008		All Grain	837

Newest Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Micro Coolship 1	5 L	5.21%	8.63	1.046	1.006		BIAB	8
Berliner Base AG	3 gal	5.56%	5.29	1.056	1.014		BIAB	8
Awesome Recipe	25 L	5.82%	8.14	1.053	1.008		All Grain	9
Barrel aged sour	55 L	5.45%	9.94	1.052	1.010		All Grain	12
mf saison	5.5 gal	5.87%	4.2	1.047	1.002		All Grain	8
Spook 'n Boof Golden Sour	6 gal	6.53%	2.34	1.055	1.006		extract	12
Coop Golden Sour	6 gal	6.04%	1.42	1.048	1.002		BIAB	16
Atricial clone	5 gal	6.02%	0	1.061	1.015		BIAB	30
Batesian Mimicry	12 gal	5.23%	9.05	1.052	1.013		All Grain	21
Belgian Lambic Experiment	6 gal	5.34%	43.64	1.053	1.013		All Grain	24

Fermentables Used In Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	36	German	Grain	base malt	1.6°L	38	59%	27% - 91%
Flaked Wheat	35		Adjunct	raw	2°L	34	23%	2% - 50%
Belgian - Pilsner	27	Belgian	Grain	base malt	1.6°L	37	63%	44% - 100%
American - Pilsner	21	American	Grain	base malt	1.8°L	37	53%	24% - 79%
American - Wheat	21	American	Grain	base malt	1.8°L	38	23%	6% - 50%
German - Wheat Malt	20	German	Grain	base malt	2°L	37	29%	4% - 62%
Flaked Oats	20		Adjunct	raw	2.2°L	33	9%	3% - 27%
German - Spelt Malt	17	German	Grain	base malt	2°L	37	10%	5% - 27%
German - Acidulated Malt	16	German	Grain	acidulated malt	3.4°L	27	5%	2% - 20%
Belgian - Unmalted Wheat	15	Belgian	Grain	raw	2°L	36	28%	2% - 43%

Hops Used In Lambic Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	26	3.5	87%	17% - 100%
Cascade	9	7	74%	29% - 100%
Hallertau Mittelfruh	8	3.75	73%	25% - 100%
Styrian Goldings	6	5.5	58%	29% - 100%
Citra	6	11	60%	12% - 100%
Strisselspalt	6	3.5	81%	50% - 100%
Fuggles	5	4.5	93%	67% - 100%
Amarillo	5	8.6	49%	6% - 100%
East Kent Goldings	5	5	83%	14% - 100%
Magnum	5	15	73%	17% - 100%

Steeping Grains Used In Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Wheat	4		Adjunct	raw	2°L	34	65%	27% - 100%
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%
American - Caramel / Crystal 60L	2	American	Grain	crystal malt	60°L	34	35%	35% - 35%
Flaked Oats	2		Adjunct	raw	2.2°L	33	35%	35% - 35%
American - Chocolate	2	American	Grain	roasted malt	350°L	29	13%	13% - 13%
American - Black Barley	2	American	Grain	roasted malt	530°L	27	17%	17% - 17%
American - Wheat	1	American	Grain	base malt	1.8°L	38	36%	36% - 36%
Flaked Barley	1		Adjunct	raw	2.2°L	32	100%	100% - 100%
Belgian - Wheat	1	Belgian	Grain	base malt	1.8°L	38	100%	100% - 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	32	Wyeast	Ale	0.12	Med	75%	63°F	75°F
Wyeast - Roeselare Ale Blend 3763	14	Wyeast	Ale	0.11	Variable	80%	65°F	85°F
Fermentis - Safale - American Ale Yeast US-05	12	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	9	The Yeast Bay	Wilds & Sours	Low	Medium	85%	68°F	78°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	3	Bootleg Biology	Blend	Medium	Medium	95%	65°F	75°F
White Labs - California Ale Yeast WLP001	3	White Labs	Ale	High	Medium	76.5%	68°F	73°F

Other Ingredients Used In Lambic Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	15	Water Agt	Mash	16%	0% - 64%
Lactic acid	9	Water Agt	Mash	83%	33% - 100%
Calcium Chloride (dihydrate)	8	Water Agt	Mash	14%	0% - 55%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	20%	0% - 50%
Phosphoric acid	6	Water Agt	Mash	63%	0% - 100%
Epsom Salt	3	Water Agt	Mash	2%	0% - 4%
Table Salt	3	Water Agt	Boil	17%	14% - 24%
Magnesium Chloride	2	Water Agt	Mash	1%	0% - 1%
Whirlfloc	2	Fining	Boil	58%	50% - 67%
Irish Moss	2	Fining	Boil	31%	11% - 50%

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