Sour Ale - Straight (Unblended) Lambic (BJCP 2008) - Beer Recipes | Brewer's Friend
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Sour Ale - Straight (Unblended) Lambic (BJCP 2008)




Top 10 Straight (Unblended) Lambic (BJCP 2008) 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 4902
Fast Lambic
11 gal 6.02% 10.07 1.053 1.007
All Grain 2586
Smoked Lambic - Ancientbrew
15 L 6.01% 9.46 1.050 1.005
BIAB 2290
pseudo-lambic
11.5 L 6.39% 4.69 1.052 1.004
All Grain 2209
Hoppy, Golden & Sour
21 L 5.84% 5.07 1.056 1.011
BIAB 1781
Spring Sour
10.25 gal 6.21% 20.27 1.054 1.006
All Grain 1726
extract lambic
15 gal 5.24% 6.85 1.043 1.003
extract 1725
Sour Alpha
6.2 gal 6.73% 4.43 1.054 1.002
All Grain 1613
2014 Annual Lambic
6.79 gal 5.28% 1.41 1.044 1.003
All Grain 1514
Small Batch Sour Cherry
2.5 gal 9.46% 14.69 1.088 1.016
All Grain 1190

Newest Straight (Unblended) Lambic (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Apricot Sour
8.5 L 4.46% 31.97 1.038 1.005
extract 38
Sour Beer
10 gal 6.78% 0 1.069 1.017
All Grain 54
Glenfir's Elven Sour
5.5 gal 5.58% 24.13 1.049 1.006
All Grain 103
My favourite flavour, Cherry Red…Sour
13 gal 5.32% 6.9 1.047 1.006
All Grain 324
Gluten Free Sour AF
5.5 gal 5.17% 23.65 1.052 1.013
BIAB 152
philly sour
15 gal 6.73% 0 1.059 1.008
All Grain 415
Lambic 10/15/22
3.3 gal 7.15% 3.05 1.058 1.005
BIAB 229
Barrel-Aged Sour
5 gal 6.52% 10.05 1.059 1.010
All Grain 242
Traditional Lambic
50 L 5.54% 7.81 1.049 1.007
All Grain 329
Floyd Bier
5.5 gal 5.73% 0 1.058 1.015
All Grain 390

Fermentables Used In Straight (Unblended) Lambic (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 33 Adjunct raw 2°L
34 19% 1% - 40%
Flaked Oats 21 Adjunct raw 2.2°L
33 10% 2% - 67%
American - White Wheat 18 American Grain base malt 2.8°L
40 21% 7% - 50%
Belgian - Pilsner 16 Belgian Grain base malt 1.6°L
37 61% 19% - 78%
German - Acidulated Malt 15 German Grain acidulated malt 3.4°L
27 4% 1% - 13%
US - Pale 2-Row 15 US Grain base malt 1.8°L
37 61% 17% - 90%
German - Pilsner 13 German Grain base malt 1.6°L
38 56% 38% - 77%
American - Pilsner 13 American Grain base malt 1.8°L
37 66% 42% - 100%
Maltodextrin 11 Sugar sugar 0°L
39 5% 2% - 12%
German - Wheat Malt 10 German Grain base malt 2°L
37 18% 4% - 42%

Hops Used In Straight (Unblended) Lambic (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 18 3.5 75% 13% - 100%
East Kent Goldings 7 5 88% 50% - 100%
Strisselspalt 6 3.5 100% 100% - 100%
Cascade 5 7 88% 38% - 100%
Hallertau Mittelfruh 5 3.75 90% 50% - 100%
Willamette 4 4.5 80% 50% - 100%
Magnum 4 15 76% 5% - 100%
Citra 4 11 43% 8% - 92%
Nelson Sauvin 3 12.5 76% 33% - 100%
Perle 3 8.2 52% 25% - 100%

Steeping Grains Used In Straight (Unblended) Lambic (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range

Yeasts Used In Straight (Unblended) Lambic (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Belgian Lambic Blend 3278 11 Wyeast Ale 0.12 Med 75% 63°F 75°F
Fermentis - Safale - American Ale Yeast US-05 10 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Roeselare Ale Blend 3763 10 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Lallemand - WildBrew Philly Sour 10 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
The Yeast Bay - Mélange - Sour Blend 7 The Yeast Bay Wilds & Sours Low Medium 85% 68°F 78°F
White Labs - Belgian Sour Mix WLP655 6 White Labs Ale Med-High Med/Low 75% 80°F 85°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 4 White Labs Ale Med-High Low 85% 70°F 85°F
Bootleg Biology - Sour Solera Blend 4 Bootleg Biology Blend Medium Medium 95% 65°F 75°F
East Coast Yeast - BugFarm 3 East Coast Yeast Ales Low Low 80% 60°F 74°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 3 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°F

Other Ingredients Used In Straight (Unblended) Lambic (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Lactic acid 11 Water Agt Mash 89% 45% - 100%
Gypsum 10 Water Agt Mash 17% 0% - 55%
Calcium Chloride (dihydrate) 4 Water Agt Mash 10% 0% - 38%
Whirlfloc 4 Fining Boil 37% 11% - 89%
Yeast Nutrient 3 Other Boil 17% 11% - 24%
Epsom Salt 2 Water Agt Mash 5% 0% - 10%
Irish Moss 2 Fining Boil 40% 14% - 67%
Phosphoric acid 2 Water Agt Sparge 66% 0% - 100%

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