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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 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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