Sour Ale - Straight (Unblended) Lambic
Top 10 Straight (Unblended) Lambic Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| The Rare Barrel Golden Sour |
19 L | 5.7% | 1.31 | 1.049 | 1.006 | All Grain | 3316 | |
| Fast Lambic |
11 gal | 6.02% | 10.07 | 1.053 | 1.007 | All Grain | 1755 | |
| pseudo-lambic |
11.5 L | 6.39% | 4.69 | 1.052 | 1.004 | All Grain | 1427 | |
| Smoked Lambic - Ancientbrew |
15 L | 6.01% | 9.46 | 1.050 | 1.005 | BIAB | 1187 | |
| Hoppy, Golden & Sour |
21 L | 5.84% | 5.07 | 1.056 | 1.011 | BIAB | 1119 | |
| Sour Alpha |
6.2 gal | 6.73% | 4.43 | 1.054 | 1.002 | All Grain | 1081 | |
| [BN] Fruit Lambic |
4 L | 5.59% | 5.15 | 1.054 | 1.011 | All Grain | 1076 | |
| Spring Sour |
10.25 gal | 6.21% | 20.27 | 1.054 | 1.006 | All Grain | 1071 | |
| extract lambic |
15 gal | 5.24% | 6.85 | 1.043 | 1.003 | extract | 1015 | |
| 2014 Annual Lambic |
6.79 gal | 5.28% | 1.41 | 1.044 | 1.003 | All Grain | 894 |
Newest Straight (Unblended) Lambic Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Sour Fred |
5 gal | 5.33% | 6.43 | 1.050 | 1.010 | Partial Mash | 5 | |
| Sour Test #1 |
21 L | 5.56% | 6.07 | 1.050 | 1.008 | All Grain | 5 | |
| Lambicious II |
25 L | 6.41% | 7.76 | 1.066 | 1.017 | BIAB | 14 | |
| Fruited Sour |
12 gal | 4.96% | 14.34 | 1.049 | 1.012 | All Grain | 25 | |
| Rare Barrel Golden Ale |
5.5 gal | 5.24% | 1.45 | 1.046 | 1.006 | All Grain | 26 | |
| Golden Sour Base |
10 gal | 4.7% | 5.14 | 1.048 | 1.012 | All Grain | 43 | |
| Annual Lambic |
6 gal | 7.38% | 7.08 | 1.056 | 1.000 | Partial Mash | 39 | |
| Citra Dry Hopped Sour |
6 gal | 3.05% | 3.43 | 1.055 | 1.031 | BIAB | 99 | |
| First sour |
11.5 gal | 8.04% | 0 | 1.080 | 1.019 | All Grain | 89 | |
| Lambicious |
25 L | 5.71% | 8.95 | 1.056 | 1.013 | BIAB | 69 |
Fermentables Used In Straight (Unblended) Lambic Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Wheat | 23 | Adjunct | raw |
2°L
|
34 | 19% | 4% - 40% | |
| Flaked Oats | 15 | Adjunct | raw |
2.2°L
|
33 | 10% | 2% - 67% | |
| American - White Wheat | 15 | American | Grain | base malt |
2.8°L
|
40 | 20% | 8% - 41% |
| Pale 2-Row | 13 | Grain | base malt |
1.8°L
|
37 | 65% | 32% - 87% | |
| Belgian - Pilsner | 13 | Belgian | Grain | base malt |
1.6°L
|
37 | 63% | 19% - 78% |
| German - Pilsner | 10 | German | Grain | base malt |
1.6°L
|
38 | 62% | 42% - 77% |
| German - Acidulated Malt | 10 | German | Grain | acidulated malt |
3.4°L
|
27 | 4% | 1% - 13% |
| Dry Malt Extract - Wheat | 8 | Dry Extract | extract |
3°L
|
42 | 42% | 17% - 70% | |
| United Kingdom - Maris Otter Pale | 7 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 55% | 24% - 96% |
| United Kingdom - Wheat | 7 | United Kingdom | Grain | base malt |
2°L
|
37 | 28% | 7% - 45% |
Hops Used In Straight (Unblended) Lambic Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 12 | 3.5 | 90% | 50% - 100% |
| Strisselspalt | 5 | 3.5 | 100% | 100% - 100% |
| East Kent Goldings | 5 | 5 | 100% | 100% - 100% |
| Magnum | 4 | 15 | 76% | 5% - 100% |
| Columbus | 3 | 15 | 83% | 50% - 100% |
| Willamette | 3 | 4.5 | 75% | 50% - 100% |
| Huell Melon | 2 | 7.2 | 100% | 100% - 100% |
| Amarillo | 2 | 8.6 | 100% | 100% - 100% |
| Hallertau Mittelfruh | 2 | 3.75 | 100% | 100% - 100% |
| Fuggles | 2 | 4.5 | 100% | 100% - 100% |
Steeping Grains Used In Straight (Unblended) Lambic Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|
Yeasts Used In Straight (Unblended) Lambic Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Belgian Lambic Blend 3278 | 8 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
| Fermentis - Safale - American Ale Yeast US-05 | 7 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| The Yeast Bay - Mélange - Sour Blend | 7 | The Yeast Bay | Wilds & Sours | Low | Medium | 85% | 68°F | 78°F |
| Wyeast - Roeselare Ale Blend 3763 | 6 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| East Coast Yeast - BugFarm | 3 | East Coast Yeast | Ales | Low | Low | 80% | 60°F | 74°F |
| Bootleg Biology - Sour Solera Blend | 3 | Bootleg Biology | Blend | Medium | Medium | 95% | 65°F | 75°F |
| White Labs - Belgian Sour Mix WLP655 | 3 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°F |
| Wyeast - Lactobacillus 5335 | 2 | Wyeast | Ale | 0.09 | - | 75% | 60°F | 95°F |
| The Yeast Bay - Saison/Brettanomyces Blend | 2 | The Yeast Bay | Ales | Low | Medium | 80% | 70°F | 78°F |
| Wyeast - French Saison 3711 | 2 | Wyeast | Ale | 0.12 | Low | 80% | 65°F | 77°F |
Other Ingredients Used In Straight (Unblended) Lambic Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 5 | Water Agt | Mash | 28% | 0% - 55% |
| Lactic acid | 4 | Water Agt | Mash | 76% | 45% - 100% |
| Calcium Chloride (dihydrate) | 2 | Water Agt | Mash | 19% | 0% - 38% |
| Whirlfloc | 2 | Fining | Boil | 56% | 24% - 89% |
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