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 | 5003 | |
Fast Lambic |
11 gal | 6.02% | 10.07 | 1.053 | 1.007 | All Grain | 2606 | |
Smoked Lambic - Ancientbrew |
15 L | 6.01% | 9.46 | 1.050 | 1.005 | BIAB | 2328 | |
pseudo-lambic |
11.5 L | 6.39% | 4.69 | 1.052 | 1.004 | All Grain | 2229 | |
Hoppy, Golden & Sour |
21 L | 5.84% | 5.07 | 1.056 | 1.011 | BIAB | 1799 | |
extract lambic |
15 gal | 5.24% | 6.85 | 1.043 | 1.003 | extract | 1752 | |
Spring Sour |
10.25 gal | 6.21% | 20.27 | 1.054 | 1.006 | All Grain | 1743 | |
Sour Alpha |
6.2 gal | 6.73% | 4.43 | 1.054 | 1.002 | All Grain | 1630 | |
2014 Annual Lambic |
6.79 gal | 5.28% | 1.41 | 1.044 | 1.003 | All Grain | 1528 | |
Small Batch Sour Cherry |
2.5 gal | 9.46% | 14.69 | 1.088 | 1.016 | All Grain | 1212 |
Newest Straight (Unblended) Lambic (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Apricot Sour |
8.5 L | 4.46% | 31.97 | 1.038 | 1.005 | extract | 70 | |
Sour Beer |
10 gal | 6.66% | 0 | 1.067 | 1.016 | All Grain | 93 | |
Glenfir's Elven Sour |
5.5 gal | 5.58% | 24.13 | 1.049 | 1.006 | All Grain | 130 | |
My favourite flavour, Cherry Red…Sour |
13 gal | 5.32% | 6.9 | 1.047 | 1.006 | All Grain | 342 | |
Gluten Free Sour AF |
5.5 gal | 5.17% | 23.65 | 1.052 | 1.013 | BIAB | 177 | |
philly sour |
15 gal | 6.73% | 0 | 1.059 | 1.008 | All Grain | 431 | |
Lambic 10/15/22 |
3.3 gal | 7.15% | 3.05 | 1.058 | 1.005 | BIAB | 243 | |
Barrel-Aged Sour |
5 gal | 6.52% | 10.05 | 1.059 | 1.010 | All Grain | 258 | |
Traditional Lambic |
50 L | 5.54% | 7.81 | 1.049 | 1.007 | All Grain | 350 | |
Floyd Bier |
5.5 gal | 5.73% | 0 | 1.058 | 1.015 | All Grain | 419 |
Fermentables Used In Straight (Unblended) Lambic (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Wheat | 33 | Adjunct | raw |
2°L
|
34 | 19% | 1% - 40% | |
Flaked Oats | 21 | Adjunct | raw |
2.2°L
|
33 | 10% | 2% - 67% | |
American - White Wheat | 18 | American | Grain | base malt |
2.8°L
|
40 | 21% | 7% - 50% |
Belgian - Pilsner | 16 | Belgian | Grain | base malt |
1.6°L
|
37 | 61% | 19% - 78% |
German - Acidulated Malt | 15 | German | Grain | acidulated malt |
3.4°L
|
27 | 4% | 1% - 13% |
US - Pale 2-Row | 15 | US | Grain | base malt |
1.8°L
|
37 | 61% | 17% - 90% |
German - Pilsner | 13 | German | Grain | base malt |
1.6°L
|
38 | 56% | 38% - 77% |
American - Pilsner | 13 | American | Grain | base malt |
1.8°L
|
37 | 66% | 42% - 100% |
Maltodextrin | 11 | Sugar | sugar |
0°L
|
39 | 5% | 2% - 12% | |
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 | 18 | 3.5 | 75% | 13% - 100% |
East Kent Goldings | 7 | 5 | 88% | 50% - 100% |
Strisselspalt | 6 | 3.5 | 100% | 100% - 100% |
Cascade | 5 | 7 | 88% | 38% - 100% |
Hallertau Mittelfruh | 5 | 3.75 | 90% | 50% - 100% |
Willamette | 4 | 4.5 | 80% | 50% - 100% |
Magnum | 4 | 15 | 76% | 5% - 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 |
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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 |
Lallemand - WildBrew Philly Sour | 10 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°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 | 6 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°F |
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 | 4 | White Labs | Ale | Med-High | Low | 85% | 70°F | 85°F |
Bootleg Biology - Sour Solera Blend | 4 | Bootleg Biology | Blend | Medium | Medium | 95% | 65°F | 75°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 |
Other Ingredients Used In Straight (Unblended) Lambic (BJCP 2008) Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Lactic acid | 11 | Water Agt | Mash | 89% | 45% - 100% |
Gypsum | 10 | Water Agt | Mash | 17% | 0% - 55% |
Calcium Chloride (dihydrate) | 4 | Water Agt | Mash | 10% | 0% - 38% |
Whirlfloc | 4 | Fining | Boil | 37% | 11% - 89% |
Yeast Nutrient | 3 | Other | Boil | 17% | 11% - 24% |
Epsom Salt | 2 | Water Agt | Mash | 5% | 0% - 10% |
Irish Moss | 2 | Fining | Boil | 40% | 14% - 67% |
Phosphoric acid | 2 | Water Agt | Mash | 66% | 0% - 100% |