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 | 4466 | |
| Fast Lambic |
11 gal | 6.02% | 10.07 | 1.053 | 1.007 | All Grain | 2290 | |
| pseudo-lambic |
11.5 L | 6.39% | 4.69 | 1.052 | 1.004 | All Grain | 1994 | |
| Smoked Lambic - Ancientbrew |
15 L | 6.01% | 9.46 | 1.050 | 1.005 | BIAB | 1845 | |
| Hoppy, Golden & Sour |
21 L | 5.84% | 5.07 | 1.056 | 1.011 | BIAB | 1577 | |
| [BN] Fruit Lambic |
4 L | 5.59% | 5.15 | 1.054 | 1.011 | All Grain | 1520 | |
| extract lambic |
15 gal | 5.24% | 6.85 | 1.043 | 1.003 | extract | 1438 | |
| Sour Alpha |
6.2 gal | 6.73% | 4.43 | 1.054 | 1.002 | All Grain | 1436 | |
| Spring Sour |
10.25 gal | 6.21% | 20.27 | 1.054 | 1.006 | All Grain | 1406 | |
| 2014 Annual Lambic |
6.79 gal | 5.28% | 1.41 | 1.044 | 1.003 | All Grain | 1362 |
Newest Straight (Unblended) Lambic (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| philly sour |
15 gal | 7.1% | 0 | 1.067 | 1.013 | All Grain | 99 | |
| Lambic 10/15/22 |
3.3 gal | 6.51% | 3.05 | 1.059 | 1.011 | BIAB | 64 | |
| Barrel-Aged Sour |
5 gal | 6.52% | 10.05 | 1.059 | 1.010 | All Grain | 76 | |
| Traditional Lambic |
50 L | 5.54% | 7.81 | 1.049 | 1.007 | All Grain | 108 | |
| Floyd Bier |
5.5 gal | 5.73% | 0 | 1.058 | 1.015 | All Grain | 144 | |
| Sour Base |
20 L | 3.87% | 5.76 | 1.035 | 1.006 | All Grain | 120 | |
| Sour Base |
5 L | 3.7% | 0 | 1.038 | 1.009 | All Grain | 143 | |
| Base Sour |
5 L | 0.78% | 0 | 1.008 | 1.002 | All Grain | 159 | |
| Brett Beer 1 |
25 L | 7.84% | 12.5 | 1.072 | 1.012 | All Grain | 167 | |
| dry hopped sour |
21 L | 5.23% | 11.03 | 1.046 | 1.006 | All Grain | 175 |
Fermentables Used In Straight (Unblended) Lambic (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Wheat | 32 | Adjunct | raw |
2°L
|
34 | 20% | 1% - 40% | |
| Flaked Oats | 20 | Adjunct | raw |
2.2°L
|
33 | 10% | 2% - 67% | |
| American - White Wheat | 18 | American | Grain | base malt |
2.8°L
|
40 | 21% | 8% - 50% |
| Belgian - Pilsner | 16 | Belgian | Grain | base malt |
1.6°L
|
37 | 61% | 19% - 78% |
| US - Pale 2-Row | 15 | US | Grain | base malt |
1.8°L
|
37 | 61% | 17% - 90% |
| German - Acidulated Malt | 14 | German | Grain | acidulated malt |
3.4°L
|
27 | 4% | 1% - 13% |
| German - Pilsner | 13 | German | Grain | base malt |
1.6°L
|
38 | 58% | 38% - 77% |
| American - Pilsner | 11 | American | Grain | base malt |
1.8°L
|
37 | 70% | 50% - 100% |
| Dry Malt Extract - Wheat | 10 | Dry Extract | extract |
3°L
|
42 | 46% | 17% - 100% | |
| 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 | 16 | 3.5 | 80% | 13% - 100% |
| East Kent Goldings | 7 | 5 | 88% | 50% - 100% |
| Strisselspalt | 6 | 3.5 | 100% | 100% - 100% |
| Cascade | 5 | 7 | 88% | 38% - 100% |
| Willamette | 4 | 4.5 | 80% | 50% - 100% |
| Magnum | 4 | 15 | 76% | 5% - 100% |
| Hallertau Mittelfruh | 4 | 3.75 | 100% | 100% - 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 |
| The Yeast Bay - Mélange - Sour Blend | 7 | The Yeast Bay | Wilds & Sours | Low | Medium | 85% | 68°F | 78°F |
| Lallemand - WildBrew Philly Sour | 7 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| White Labs - Belgian Sour Mix WLP655 | 5 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°F |
| White Labs - Saccharomyces "Bruxellensis" Trois WLP644 | 3 | White Labs | Ale | Med-High | Low | 85% | 70°F | 85°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 |
| Bootleg Biology - Sour Solera Blend | 3 | Bootleg Biology | Blend | Medium | Medium | 95% | 65°F | 75°F |
Other Ingredients Used In Straight (Unblended) Lambic (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 9 | Water Agt | Mash | 15% | 0% - 55% |
| Lactic acid | 9 | Water Agt | Mash | 89% | 45% - 100% |
| Calcium Chloride (dihydrate) | 4 | Water Agt | Mash | 10% | 0% - 38% |
| Whirlfloc | 3 | Water Agt | Boil | 46% | 24% - 89% |
| Epsom Salt | 2 | Water Agt | Mash | 5% | 0% - 10% |
| Phosphoric acid | 2 | Water Agt | Mash | 66% | 0% - 100% |
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