European Sour Ale - Lambic

A fairly sour, often moderately funky wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally spontaneously fermented in the Brussels area and served uncarbonated, the refreshing acidity makes for a very plea

Flavor Profile: Young examples are often noticeably lactic-sour, but aging can bring this character more in balance with the malt, wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in the older examples, where they are remin

Ingredients: Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented w

BJCP Style Guide

Top 10 Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Lambic	15 L	5.61%	2.87	1.056	1.013		BIAB	4950
Flemish Red Lambic	11 gal	7.09%	28.68	1.068	1.014		All Grain	3251
Unblended Lambic	11 gal	6.55%	23.43	1.068	1.018		All Grain	3245
Sour IPA	2 gal	6.05%	29.54	1.061	1.015		extract	3150
Raspberry Sour	2 gal	5.32%	23.67	1.049	1.008		extract	2909
Golden Sour (Double-Strength)	5.5 gal	11.93%	2.69	1.107	1.016		All Grain	2488
Simple Starter Lambic #2 - Mad Fermentationist/American Sour Beers	7 gal	6.96%	4.95	1.060	1.007		All Grain	2239
BRETA-I	8 L	5.29%	26.46	1.045	1.004		extract	2059
Barrel Lambic	5.5 gal	5.13%	4.81	1.047	1.008		All Grain	1880
Hibiscus Sour	3 gal	6.65%	21.08	1.064	1.014		BIAB	1510

Newest Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mystery Souvenier	5.5 gal	5.29%	8.16	1.054	1.013		All Grain	375
Lambic	53 L	5.78%	2.57	1.058	1.014		All Grain	58
On the Lamb	6.5 gal	5.65%	5.33	1.053	1.010		All Grain	97
Belgian Sour Cherry Ale	21 L	3.64%	0	1.037	1.009		All Grain	124
Rude Boy	5 gal	5.08%	21.04	1.052	1.013		All Grain	122
Lybe's Lambic Base	17 L	5.95%	20.63	1.053	1.008		All Grain	196
H&T Plum Tree Strawberry	2 gal	5.84%	3.8	1.051	1.006		All Grain	110
H&T Plum Tree Lambic	2 gal	5.66%	2.92	1.046	1.003		All Grain	157
H&T Plum Tree Peach	2 gal	5.83%	2.92	1.048	1.003		All Grain	197
Jacquie Lambic	15.5 L	5.11%	19.51	1.052	1.013		All Grain	243

Fermentables Used In Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Wheat	51		Adjunct	raw	2°L	34	22%	2% - 50%
German - Pilsner	39	German	Grain	base malt	1.6°L	38	60%	27% - 91%
Belgian - Pilsner	31	Belgian	Grain	base malt	1.6°L	37	60%	32% - 91%
Unmalted Wheat	30		Adjunct	raw	2°L	36	32%	2% - 50%
Flaked Oats	27		Adjunct	raw	2.2°L	33	10%	3% - 27%
American - Pilsner	26	American	Grain	base malt	1.8°L	37	57%	24% - 79%
American - Wheat	24	American	Grain	base malt	1.8°L	38	23%	6% - 50%
German - Acidulated Malt	23	German	Grain	acidulated malt	3.4°L	27	5%	2% - 20%
German - Wheat Malt	20	German	Grain	base malt	2°L	37	27%	4% - 62%
US - Pale 2-Row	19	US	Grain	base malt	1.8°L	37	58%	23% - 100%

Hops Used In Lambic Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	37	3.5	77%	5% - 100%
Hallertau Mittelfruh	11	3.75	75%	25% - 100%
Cascade	10	7	58%	18% - 100%
Fuggles	9	4.5	87%	20% - 100%
Magnum	9	15	77%	17% - 100%
Willamette	8	4.5	79%	20% - 100%
Styrian Goldings	7	5.5	63%	29% - 100%
Hallertau Hersbrucker	7	4	48%	12% - 100%
Amarillo	6	8.6	55%	6% - 100%
Strisselspalt	6	3.5	81%	50% - 100%

Steeping Grains Used In Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Vienna	4	American	Grain	base malt	4°L	35	50%	17% - 100%
Flaked Wheat	3		Adjunct	raw	2°L	34	54%	27% - 100%
American - Carapils (Dextrine Malt)	3	American	Grain	crystal malt	1.8°L	33	40%	33% - 50%

Yeasts Used In Lambic Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Belgian Lambic Blend 3278	50	Wyeast	Ale	0.12	Med	75%	63°F	75°F
Fermentis - Safale - American Ale Yeast US-05	15	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Roeselare Ale Blend 3763	15	Wyeast	Ale	0.11	Variable	80%	65°F	85°F
White Labs - Belgian Sour Mix WLP655	10	White Labs	Ale	Med-High	Med/Low	75%	80°F	85°F
Lallemand - WildBrew Philly Sour	9	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
The Yeast Bay - Mélange - Sour Blend	9	The Yeast Bay	Wilds & Sours	Low	Medium	85%	68°F	78°F
Imperial Yeast - F08 Sour Batch Kidz	7	Imperial Yeast	Ale		Low	80%	68°F	76°F
Lallemand - LALBREW® CBC-1 CASK & BOTTLE CONDITIONING YEAST	5	Lallemand	Ales	High	High	65%	59°F	77°F
White Labs - Brettanomyces Bruxellensis WLP650	4	White Labs	Ale	Med-High	Low	78%	85°F	95°F
Bootleg Biology - Sour Solera Blend	4	Bootleg Biology	Blend	Medium	Medium	95%	65°F	75°F

Other Ingredients Used In Lambic Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	31	Water Agt	Mash	16%	0% - 100%
Lactic acid	24	Water Agt	Mash	84%	25% - 100%
Calcium Chloride (dihydrate)	19	Water Agt	Mash	14%	0% - 55%
Whirlfloc	12	Water Agt	Boil	35%	1% - 100%
Phosphoric acid	9	Water Agt	Mash	72%	0% - 100%
Epsom Salt	8	Water Agt	Mash	0%	0% - 1%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	20%	0% - 50%
Calcium Chloride (anhydrous)	7	Water Agt	Mash	34%	0% - 100%
Table Salt	4	Water Agt	Mash	13%	0% - 24%
Baking Soda	3	Water Agt	Mash	0%	0% - 0%

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