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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 1474
Fast Lambic
11 gal 6.02% 10.07 1.053 1.007
All Grain 1211
pseudo-lambic
11.5 L 6.39% 4.69 1.052 1.004
All Grain 1112
Smoked Lambic - Ancientbrew
15 L 6.01% 9.46 1.05 1.005
BIAB 872
Sour Alpha
6.2 gal 6.73% 4.43 1.054 1.002
All Grain 843
Spring Sour
10.25 gal 6.21% 20.27 1.054 1.006
All Grain 835
Hoppy, Golden & Sour
21 L 5.84% 5.07 1.056 1.011
BIAB 794
[BN] Fruit Lambic
4 L 5.59% 5.15 1.054 1.011
All Grain 745
extract lambic
15 gal 5.24% 6.85 1.043 1.003
extract 709
2014 Annual Lambic
6.79 gal 5.28% 1.41 1.044 1.003
All Grain 680

Newest Straight (Unblended) Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Kettle Sour #1
10 gal 6.57% 0 1.057 1.007
All Grain 29
Lambic
21 L 7.13% 21.87 1.069 1.014
All Grain 42
Sour as Huell Melon
23 L 5.06% 0 1.051 1.012
All Grain 63
Sour as Huell
500 L 5.06% 0 1.051 1.012
All Grain 42
Rare Barrel Golden Sour Recipe
5 gal 5.21% 2.02 1.049 1.009
All Grain 238
Rare Barrel Golden Ale - 5 gallon
5 gal 5.65% 1.26 1.048 1.005
Partial Mash 72
#48 Sour Solera Project Batch 2 - Extract
5 gal 4.98% 10.51 1.04 1.002
extract 66
#48 B2 Sour Solera Project Batch 2 - All Grain
5 gal 5.25% 6.44 1.045 1.005
All Grain 82
PseudoLambic
22 L 5.38% 1.47 1.048 1.007
All Grain 93
Trial Sour
6 gal 5.36% 12.59 1.055 1.014
BIAB 126

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

Name
Uses
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Wheat
23
Adjunct
Raw
2 °L 
34
19%
3% - 40%
Pilsner
14
Belgian
Grain
Base malt
1.6 °L 
37
64%
19% - 78%
White Wheat
13
American
Grain
Base malt
2.8 °L 
40
18%
8% - 41%
Flaked Oats
11
Adjunct
Raw
2.2 °L 
33
6%
2% - 13%
Pale 2-Row
10
American
Grain
Base malt
1.8 °L 
37
63%
32% - 87%
Pilsner
9
German
Grain
Base malt
1.6 °L 
38
61%
42% - 77%
Acidulated Malt
9
German
Grain
Acidulated malt
3.4 °L 
27
5%
1% - 13%
Dry Malt ExtractWheat
8
Dry Extract
Extract
3 °L 
42
42%
17% - 70%
Carapils (Dextrine Malt)
7
American
Grain
Crystal malt
1.8 °L 
33
7%
3% - 13%
Maris Otter Pale
7
United Kingdom
Grain
Base malt
3.75 °L 
38
55%
24% - 96%

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

Name Uses Average AA Avg. Usage Usage Range
Saaz133.590%50% - 100%
Aged Hops889%43% - 100%
Strisselspalt53.5100%100% - 100%
East Kent Goldings55100%100% - 100%
Magnum41576%5% - 100%
Columbus31583%50% - 100%
Aged Fuggles267%50% - 100%
Lambic Blend2100%100% - 100%
Lambic267%33% - 100%
Cascade2769%38% - 100%

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

Name Uses Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats1
Adjunct
Raw2.2 °L 
33
50%
50% - 50%
White Wheat1American
Grain
Base malt2.8 °L 
40
50%
50% - 50%
Flaked Wheat1
Adjunct
Raw2 °L 
34
50%
50% - 50%
Caramel / Crystal 10L1American
Grain
Crystal malt10 °L 
35
67%
67% - 67%
Victory1American
Grain
Roasted malt28 °L 
34
33%
33% - 33%
Vienna1American
Grain
Base malt4 °L 
35
50%
50% - 50%

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

Name Uses Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Belgian Lambic Blend 32788WyeastAle0.12Med7563°F75°F
Roeselare Ale Blend 37637WyeastAle0.11Variable8065°F85°F
Mélange - Sour Blend7The Yeast BayAlen/aMed/Low8568°F78°F
Safale - American Ale Yeast US-056Fermentis / SafaleAle.095Medium8154°F77°F
Belgian Sour Mix WLP6553White LabsAleMed-HighMed/Low7580°F85°F
Sour Solera Blend3Bootleg BiologyBlendMediumMedium9565°F75°F
BugFarm ECY013East Coast YeastAlen/an/a8060°F74°F
Saison/Brettanomyces Blend2The Yeast BayAlen/aMed/Low8070°F78°F
Safbrew - Specialty Ale Yeast T-581Fermentis / SafaleAle0.115High7054°F77°F
US West Coast Yeast M441Mangrove JackAlen/aHigh7859°F74°F
California Ale Yeast WLP0011White LabsAleHighMedium76.568°F73°F

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

Name Uses Type Use Avg. Usage Usage Range
PFT3FiningBoil3%0% - 5%
CALCHLF3Water AgtMash25%0% - 38%
Whirlfloc3FiningBoil54%24% - 89%
CALSUL3Water AgtMash39%0% - 59%
Yeast Nutrient2Water AgtBoil37%24% - 50%
Bluebbery1FlavorSecondary100%100% - 100%
Gypsum1Water AgtMash0%0% - 0%
Wine oak1OtherSecondary100%100% - 100%
campden tablet1Water AgtMash33%33% - 33%
Ribwort1HerbSecondary50%50% - 50%
Hibiscus1HerbSecondary100%100% - 100%

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