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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 3642
Fast Lambic
11 gal 6.02% 10.07 1.053 1.007
All Grain 1867
pseudo-lambic
11.5 L 6.39% 4.69 1.052 1.004
All Grain 1585
Smoked Lambic - Ancientbrew
15 L 6.01% 9.46 1.050 1.005
BIAB 1287
Hoppy, Golden & Sour
21 L 5.84% 5.07 1.056 1.011
BIAB 1214
[BN] Fruit Lambic
4 L 5.59% 5.15 1.054 1.011
All Grain 1172
Spring Sour
10.25 gal 6.21% 20.27 1.054 1.006
All Grain 1148
Sour Alpha
6.2 gal 6.73% 4.43 1.054 1.002
All Grain 1144
extract lambic
15 gal 5.24% 6.85 1.043 1.003
extract 1082
2014 Annual Lambic
6.79 gal 5.28% 1.41 1.044 1.003
All Grain 938

Newest Straight (Unblended) Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Lambic #1
50 L 6.18% 3.12 1.055 1.008
All Grain 18
Lucyfur lambic
5 gal 6.35% 0 1.063 1.014
BIAB 22
Sour Base dme
17.5 gal 4.77% 6.75 1.048 1.012
All Grain 31
SHHB Autumn Gold Fruit Sour
21 L 4.52% 0 1.040 1.006
extract 44
Awesome Recipe
1 gal 12.97% 76.66 1.122 1.023
All Grain 34
Philly Sour Rye Ale 21
11 gal 5.31% 39.37 1.050 1.010
All Grain 41
SOUR
5.2 gal 6.05% 8.63 1.055 1.009
All Grain 39
session sour lou
23 L 3.45% 26.72 1.032 1.006
All Grain 51
Strong Sour
23 L 8.59% 8.2 1.076 1.011
All Grain 49
Sour Orange Ale
23 L 5.78% 21.55 1.052 1.008
BIAB 57

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 20% 5% - 40%
American - White Wheat 17 American Grain base malt 2.8°L
40 22% 8% - 50%
Flaked Oats 16 Adjunct raw 2.2°L
33 10% 2% - 67%
Belgian - Pilsner 14 Belgian Grain base malt 1.6°L
37 62% 19% - 78%
Pale 2-Row 12 Grain base malt 1.8°L
37 64% 32% - 87%
German - Pilsner 12 German Grain base malt 1.6°L
38 59% 38% - 77%
German - Acidulated Malt 11 German Grain acidulated malt 3.4°L
27 4% 1% - 13%
American - Pilsner 9 American Grain base malt 1.8°L
37 70% 50% - 100%
United Kingdom - Maris Otter Pale 9 United Kingdom Grain base malt 3.75°L
38 53% 20% - 96%
Dry Malt Extract - Wheat 8 Dry Extract extract 3°L
42 42% 17% - 70%

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%
Huell Melon 2 7.2 100% 100% - 100%
Amarillo 2 8.6 100% 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 10 Wyeast Ale 0.12 Med 75% 63°F 75°F
Wyeast - Roeselare Ale Blend 3763 8 Wyeast Ale 0.11 Variable 80% 65°F 85°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
White Labs - Belgian Sour Mix WLP655 4 White Labs Ale Med-High Med/Low 75% 80°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 - Saccharomyces "Bruxellensis" Trois WLP644 3 White Labs Ale Med-High Low 85% 70°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

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 5 Water Agt Mash 81% 45% - 100%
Calcium Chloride (dihydrate) 2 Water Agt Mash 19% 0% - 38%
Whirlfloc 2 Water Agt Boil 56% 24% - 89%

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