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 | 2662 | |
| Fast Lambic |
11 gal | 6.02% | 10.07 | 1.053 | 1.007 | All Grain | 1543 | |
| pseudo-lambic |
11.5 L | 6.39% | 4.69 | 1.052 | 1.004 | All Grain | 1326 | |
| Smoked Lambic - Ancientbrew |
15 L | 6.01% | 9.46 | 1.050 | 1.005 | BIAB | 1099 | |
| Sour Alpha |
6.2 gal | 6.73% | 4.43 | 1.054 | 1.002 | All Grain | 1013 | |
| Spring Sour |
10.25 gal | 6.21% | 20.27 | 1.054 | 1.006 | All Grain | 988 | |
| [BN] Fruit Lambic |
4 L | 5.59% | 5.15 | 1.054 | 1.011 | All Grain | 988 | |
| Hoppy, Golden & Sour |
21 L | 5.84% | 5.07 | 1.056 | 1.011 | BIAB | 982 | |
| extract lambic |
15 gal | 5.24% | 6.85 | 1.043 | 1.003 | extract | 931 | |
| 2014 Annual Lambic |
6.79 gal | 5.28% | 1.41 | 1.044 | 1.003 | All Grain | 833 |
Newest Straight (Unblended) Lambic Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Citra Dry Hopped Sour |
6 gal | 3.05% | 3.43 | 1.055 | 1.031 | BIAB | 17 | |
| Lambic proto |
4 L | 4.42% | 4.16 | 1.044 | 1.011 | All Grain | 10 | |
| First sour |
11.5 gal | 8.04% | 0 | 1.080 | 1.019 | All Grain | 31 | |
| Lambicious |
25 L | 5.71% | 8.95 | 1.056 | 1.013 | BIAB | 20 | |
| Golden Sour #2 |
26 L | 6.99% | 1.71 | 1.053 | 1.000 | All Grain | 32 | |
| Roll Out the Rare Barrel |
10.5 gal | 4.67% | 1.24 | 1.047 | 1.012 | All Grain | 40 | |
| Sour Farmhouse Ale |
5.75 gal | 6.03% | 21.99 | 1.057 | 1.011 | Partial Mash | 87 | |
| Flower sour |
20.8 L | 3.91% | 22.2 | 1.039 | 1.009 | All Grain | 49 | |
| Extract Lambic |
5 gal | 5.27% | 8.42 | 1.055 | 1.015 | extract | 52 | |
| Golden Ale 12.5G test |
12.5 gal | 3.06% | 0 | 1.031 | 1.008 | All Grain | 70 |
Fermentables Used In Straight (Unblended) Lambic Recipes (View More)
| Name | ||||||||
|---|---|---|---|---|---|---|---|---|
| Flaked Wheat | 25 | Adjunct | raw |
2°L
|
34 | 19% | 3% - 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% |
| German - Pilsner | 13 | German | Grain | base malt |
1.6°L
|
38 | 58% | 38% - 77% |
| American - Pale 2-Row | 13 | American | Grain | base malt |
1.8°L
|
37 | 65% | 32% - 87% |
| 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 | 14 | 3.5 | 91% | 50% - 100% |
| East Kent Goldings | 6 | 5 | 86% | 50% - 100% |
| Strisselspalt | 5 | 3.5 | 100% | 100% - 100% |
| Magnum | 4 | 15 | 76% | 5% - 100% |
| Columbus | 3 | 15 | 83% | 50% - 100% |
| Willamette | 3 | 4.5 | 75% | 50% - 100% |
| Hallertau Mittelfruh | 3 | 3.75 | 100% | 100% - 100% |
| Amarillo | 2 | 8.6 | 100% | 100% - 100% |
| Fuggles | 2 | 4.5 | 100% | 100% - 100% |
| Citra | 2 | 11 | 50% | 8% - 92% |
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 | 11 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
| Wyeast - Roeselare Ale Blend 3763 | 9 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°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 |
| White Labs - Belgian Sour Mix WLP655 | 4 | 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 ECY01 | 3 | East Coast Yeast | Ale | n/a | n/a | 80% | 60°F | 74°F |
| Bootleg Biology - Sour Solera Blend | 3 | Bootleg Biology | Blend | Medium | Medium | 95% | 65°F | 75°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 |
|---|---|---|---|---|---|
| Lactic acid | 5 | Water Agt | Mash | 81% | 45% - 100% |
| Gypsum | 4 | Water Agt | Mash | 24% | 0% - 55% |
| Whirlfloc | 3 | Water Agt | 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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