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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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