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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 2065
Unblended Lambic
11 gal 6.55% 23.43 1.068 1.018
All Grain 1330
Golden Sour (Double-Strength)
5.5 gal 11.93% 2.69 1.107 1.016
All Grain 1277
Flemish Red Lambic
11 gal 7.09% 28.68 1.068 1.014
All Grain 1230
AG #13 Lambic #2
23 L 6.59% 8.39 1.053 1.003
BIAB 1118
BRETA-I
8 L 5.29% 26.46 1.045 1.004
extract 1039
Sour IPA
2 gal 6.05% 29.54 1.061 1.015
extract 915
Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers
7 gal 6.96% 4.95 1.060 1.007
All Grain 763
Raspberry Sour
2 gal 5.32% 23.67 1.049 1.008
extract 715
Barrel Lambic
5.5 gal 5.13% 4.81 1.047 1.008
All Grain 674

Newest Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Barrel Share Sour
10 gal 4.76% 10.46 1.045 1.009
All Grain 15
Witt Lambic
21 L 4.44% 4.45 1.045 1.011
All Grain 14
Awesome Recipe
27 L 8% 12.28 1.081 1.020
All Grain 10
925-lambic (based on ASB sour american)
5 gal 5.33% 14.72 1.054 1.014
BIAB 20
Golden Sour
5.25 gal 4.6% 4.27 1.047 1.012
All Grain 40
Aarni 3
18 L 5.9% 0 1.051 1.006
All Grain 48
Dandelion Sour Ale
5.5 gal 6.56% 12.28 1.065 1.016
All Grain 31
Heatstroke Golden Sour
5.5 gal 6.62% 3.79 1.067 1.017
All Grain 52
Death by funk
55 L 4.93% 4.87 1.050 1.013
All Grain 73
Cherry Beer
18.9 L 7.38% 11.44 1.074 1.018
Partial Mash 79

Fermentables Used In Lambic Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 33 German Grain base malt 1.6°L
38 58% 27% - 91%
Flaked Wheat 29 Adjunct raw 2°L
34 22% 2% - 41%
Belgian - Pilsner 24 Belgian Grain base malt 1.6°L
37 64% 44% - 100%
American - Wheat 20 American Grain base malt 1.8°L
38 23% 6% - 50%
American - Pilsner 17 American Grain base malt 1.8°L
37 53% 24% - 78%
German - Wheat Malt 17 German Grain base malt 2°L
37 28% 4% - 62%
Flaked Oats 16 Adjunct raw 2.2°L
33 10% 3% - 27%
German - Spelt Malt 16 German Grain base malt 2°L
37 10% 5% - 27%
Belgian - Unmalted Wheat 14 Belgian Grain raw 2°L
36 30% 2% - 43%
Dry Malt Extract - Wheat 13 Dry Extract extract 3°L
42 59% 17% - 100%

Hops Used In Lambic Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 26 3.5 84% 17% - 100%
Cascade 9 7 82% 29% - 100%
Strisselspalt 6 3.5 81% 50% - 100%
Hallertau Mittelfruh 6 3.75 89% 33% - 100%
Styrian Goldings 6 5.5 58% 29% - 100%
Fuggles 6 4.5 88% 60% - 100%
Magnum 5 15 73% 17% - 100%
Willamette 5 4.5 83% 50% - 100%
Citra 5 11 55% 12% - 100%
Amarillo 5 8.6 49% 6% - 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%
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 - Caramel / Crystal 60L 2 American Grain crystal malt 60°L
34 35% 35% - 35%
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%
German - Acidulated Malt 1 German Grain acidulated malt 3.4°L
27 14% 14% - 14%

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
Fermentis - Safale - American Ale Yeast US-05 12 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - Roeselare Ale Blend 3763 12 Wyeast Ale 0.11 Variable 80% 65°F 85°F
The Yeast Bay - Mélange - Sour Blend 9 The Yeast Bay Ales 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 ECY01 3 East Coast Yeast Ale n/a n/a 80% 60°F 74°F
White Labs - California Ale Yeast WLP001 3 White Labs Ale High Medium 76.5% 68°F 73°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
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%
Calcium Chloride (dihydrate) 9 Water Agt Mash 25% 0% - 55%
Lactic acid 7 Water Agt Mash 84% 33% - 100%
Phosphoric acid 5 Water Agt Sparge 67% 17% - 100%
Calcium Chloride (dihydrate) 4 Water Agt Mash 1% 0% - 3%
Epsom Salt 3 Water Agt Mash 2% 0% - 4%
Table Salt 2 Water Agt Boil 15% 14% - 16%
Irish Moss 2 Fining Boil 31% 11% - 50%
Magnesium Chloride 2 Water Agt Mash 1% 0% - 1%
Whirlfloc 2 Water Agt Mash 58% 50% - 67%
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