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 | 6213 | |
| Fast Lambic |
11 gal | 6.02% | 10.07 | 1.053 | 1.007 | All Grain | 3136 | |
| Smoked Lambic - Ancientbrew |
15 L | 6.01% | 9.46 | 1.050 | 1.005 | BIAB | 2885 | |
| pseudo-lambic |
11.5 L | 6.39% | 4.69 | 1.052 | 1.004 | All Grain | 2548 | |
| Hoppy, Golden & Sour |
21 L | 5.84% | 5.07 | 1.056 | 1.011 | BIAB | 2229 | |
| extract lambic |
15 gal | 5.24% | 6.85 | 1.043 | 1.003 | extract | 2197 | |
| Spring Sour |
10.25 gal | 6.21% | 20.27 | 1.054 | 1.006 | All Grain | 2150 | |
| Sour Alpha |
6.2 gal | 6.73% | 4.43 | 1.054 | 1.002 | All Grain | 1956 | |
| 2014 Annual Lambic |
6.79 gal | 5.28% | 1.41 | 1.044 | 1.003 | All Grain | 1872 | |
| Small Batch Sour Cherry |
2.5 gal | 9.46% | 14.69 | 1.088 | 1.016 | All Grain | 1642 |
Newest Straight (Unblended) Lambic (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Kalen’s Sour Belgian Split |
12.5 gal | 5.67% | 16.68 | 1.049 | 1.006 | All Grain | 78 | |
| So Basic |
217 gal | 6.56% | 24.12 | 1.060 | 1.010 | All Grain | 116 | |
| So Basic |
217 gal | 6.33% | 26.71 | 1.060 | 1.011 | All Grain | 176 | |
| Kettle sour Frambuesa/frutilla |
20 L | 3.41% | 7.15 | 1.035 | 1.009 | All Grain | 194 | |
| Experimental 2 Part Sour |
5.5 gal | 5.79% | 9.4 | 1.054 | 1.010 | extract | 211 | |
| PB&J Sour |
5 gal | 8.33% | 0 | 1.083 | 1.020 | All Grain | 867 | |
| Merri Mashers Barrel Project Lambic |
25 L | 5.53% | 15.15 | 1.048 | 1.006 | BIAB | 296 | |
| CBBP Golden Sour 28.5 |
28.5 L | 5.48% | 1.03 | 1.047 | 1.006 | All Grain | 301 | |
| CBBP Golden Sour 20L |
20 L | 5.49% | 1.12 | 1.047 | 1.006 | All Grain | 370 | |
| CBBP Golden sour 25L |
25 L | 5.5% | 1.07 | 1.048 | 1.006 | 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 | 34 | Adjunct | raw |
2°L
|
34 | 20% | 1% - 40% | |
| Flaked Oats | 25 | Adjunct | raw |
2.2°L
|
33 | 10% | 2% - 67% | |
| American - White Wheat | 19 | American | Grain | base malt |
2.8°L
|
40 | 20% | 7% - 50% |
| Belgian - Pilsner | 19 | Belgian | Grain | base malt |
1.6°L
|
37 | 63% | 19% - 78% |
| German - Acidulated Malt | 16 | 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% |
| American - Pilsner | 15 | American | Grain | base malt |
1.8°L
|
37 | 64% | 35% - 100% |
| German - Pilsner | 13 | German | Grain | base malt |
1.6°L
|
38 | 56% | 38% - 77% |
| German - Spelt Malt | 12 | German | Grain | base malt |
2°L
|
37 | 13% | 5% - 40% |
| Maltodextrin | 11 | Sugar | sugar |
0°L
|
39 | 5% | 2% - 12% |
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% |
| Cascade | 7 | 7 | 73% | 33% - 100% |
| East Kent Goldings | 7 | 5 | 88% | 50% - 100% |
| Strisselspalt | 6 | 3.5 | 100% | 100% - 100% |
| Hallertau Mittelfruh | 5 | 3.75 | 90% | 50% - 100% |
| Magnum | 4 | 15 | 76% | 5% - 100% |
| Willamette | 4 | 4.5 | 80% | 50% - 100% |
| Columbus | 4 | 15 | 79% | 50% - 100% |
| Citra | 4 | 11 | 43% | 8% - 92% |
| Nelson Sauvin | 3 | 12.5 | 76% | 33% - 100% |
Steeping Grains Used In Straight (Unblended) Lambic (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|
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 | 15 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
| Fermentis - Safale - American Ale Yeast US-05 | 13 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Lallemand - WildBrew Philly Sour | 11 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Wyeast - Roeselare Ale Blend 3763 | 10 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°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 |
| Fermentis - Safale - English Ale Yeast S-04 | 3 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| East Coast Yeast - BugFarm | 3 | East Coast Yeast | Ales | Low | Low | 80% | 60°F | 74°F |
Other Ingredients Used In Straight (Unblended) Lambic (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Lactic acid | 12 | Water Agt | Mash | 88% | 45% - 100% |
| Gypsum | 11 | Water Agt | Mash | 15% | 0% - 55% |
| Calcium Chloride (dihydrate) | 4 | Water Agt | Mash | 10% | 0% - 38% |
| Whirlfloc | 4 | Fining | Boil | 37% | 11% - 89% |
| Epsom Salt | 3 | Water Agt | Mash | 3% | 0% - 10% |
| Yeast Nutrient | 3 | Other | Boil | 17% | 11% - 24% |
| Calcium Chloride (anhydrous) | 2 | Water Agt | Mash | 0% | 0% - 0% |
| Irish Moss | 2 | Fining | Boil | 40% | 14% - 67% |
| Phosphoric acid | 2 | Water Agt | Sparge | 66% | 0% - 100% |
| Sea salt | 2 | Spice | Boil | 66% | 32% - 100% |
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