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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 2287
Fast Lambic
11 gal 6.02% 10.07 1.053 1.007
All Grain 1448
pseudo-lambic
11.5 L 6.39% 4.69 1.052 1.004
All Grain 1274
Smoked Lambic - Ancientbrew
15 L 6.01% 9.46 1.050 1.005
BIAB 1051
Sour Alpha
6.2 gal 6.73% 4.43 1.054 1.002
All Grain 966
Spring Sour
10.25 gal 6.21% 20.27 1.054 1.006
All Grain 958
Hoppy, Golden & Sour
21 L 5.84% 5.07 1.056 1.011
BIAB 934
[BN] Fruit Lambic
4 L 5.59% 5.15 1.054 1.011
All Grain 926
extract lambic
15 gal 5.24% 6.85 1.043 1.003
extract 891
2014 Annual Lambic
6.79 gal 5.28% 1.41 1.044 1.003
All Grain 807

Newest Straight (Unblended) Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Roll Out the Rare Barrel
10.5 gal 4.67% 1.24 1.047 1.012
All Grain 16
Sour Farmhouse Ale
5.75 gal 6.03% 21.99 1.057 1.011
Partial Mash 26
Flower sour
20.8 L 3.91% 22.2 1.039 1.009
All Grain 25
Extract Lambic
5 gal 5.27% 8.42 1.055 1.015
extract 24
Golden Ale 12.5G test
12.5 gal 3.06% 0 1.031 1.008
All Grain 43
HoffBruin
10 gal 6.78% 16.05 1.064 1.012
All Grain 42
Golden Sour Ale Base (the Rare Barrel)
2.75 gal 4.77% 0 1.048 1.012
All Grain 50
long sour #2
13 gal 6.51% 3.67 1.058 1.008
All Grain 33
Roman numeral
5 gal 6.82% 0 1.071 1.019
All Grain 77
Børstebu Sur
5 L 6.3% 0 1.055 1.007
Partial Mash 64

Fermentables Used In Straight (Unblended) Lambic Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Wheat 24 Adjunct raw 2°L
34 19% 3% - 40%
American - White Wheat 16 American Grain base malt 2.8°L
40 20% 8% - 41%
Flaked Oats 15 Adjunct raw 2.2°L
33 10% 2% - 67%
Belgian - Pilsner 14 Belgian Grain base malt 1.6°L
37 62% 19% - 78%
American - Pale 2-Row 13 American Grain base malt 1.8°L
37 65% 32% - 87%
German - Pilsner 11 German Grain base malt 1.6°L
38 60% 38% - 77%
German - Acidulated Malt 11 German Grain acidulated malt 3.4°L
27 4% 1% - 13%
United Kingdom - Maris Otter Pale 9 United Kingdom Grain base malt 3.75°L
38 53% 20% - 96%
American - Pilsner 9 American Grain base malt 1.8°L
37 70% 50% - 100%
Maltodextrin 8 Sugar sugar 0°L
39 4% 3% - 8%

Hops Used In Straight (Unblended) Lambic Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 12 3.5 90% 50% - 100%
East Kent Goldings 6 5 86% 50% - 100%
Strisselspalt 5 3.5 100% 100% - 100%
Magnum 4 15 76% 5% - 100%
Hallertau Mittelfruh 3 3.75 100% 100% - 100%
Columbus 3 15 83% 50% - 100%
Willamette 3 4.5 75% 50% - 100%
Amarillo 2 8.6 100% 100% - 100%
Fuggles 2 4.5 100% 100% - 100%
Cascade 2 7 69% 38% - 100%

Steeping Grains Used In Straight (Unblended) Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 1 Adjunct raw 2.2°L
33 50% 50% - 50%
American - White Wheat 1 American Grain base malt 2.8°L
40 50% 50% - 50%
Flaked Wheat 1 Adjunct raw 2°L
34 50% 50% - 50%
American - Caramel / Crystal 10L 1 American Grain crystal malt 10°L
35 67% 67% - 67%
American - Victory 1 American Grain roasted malt 28°L
34 33% 33% - 33%
American - Vienna 1 American Grain base malt 4°L
35 50% 50% - 50%

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 10 Wyeast Ale 0.12 Med 75% 63°F 75°F
Fermentis - Safale - American Ale Yeast US-05 7 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
The Yeast Bay - Mélange - Sour Blend 7 The Yeast Bay Ales Low Medium 85% 68°F 78°F
Wyeast - Roeselare Ale Blend 3763 7 Wyeast Ale 0.11 Variable 80% 65°F 85°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
East Coast Yeast - BugFarm ECY01 3 East Coast Yeast Ale n/a n/a 80% 60°F 74°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 4 Water Agt Mash 24% 0% - 55%
Lactic acid 4 Other Boil 76% 45% - 100%
Whirlfloc 3 Fining Boil 54% 24% - 89%
Calcium Chloride (dihydrate) 1 Water Agt Mash 0% 0% - 0%
Irish Moss 1 Fining Boil 67% 67% - 67%
Calcium Chloride (dihydrate) 1 Water Agt Mash 0% 0% - 0%

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