Lambic

BJCP 23D specs

The band is the guideline range — the marker is where the modern homebrew average actually lies.

Common grains

Percentages are each grain's average share of the grain bill when used.

• 2°
  Pilsner malt61%
• 2°
  Wheat malt27%
• 2°
  Pale / 2-row (generic)40%
• 1°
  Flaked wheat23%
• 1°
  Flaked oats10%
• 3°
  Acidulated malt5%
• 20°
  Aromatic malt6%
• 2°
  Carapils / dextrine5%

Common hops

Ranked by how often brewers reach for them.

Common yeasts

Ranked by how often brewers pitch each strain.

Blend

3278 Belgian Lambic Blend

Wyeast

Atten70–80%

Temp17–24°C

Blend

Belgian Sour Blend

Escarpment Labs

Temp21–32°C

Blend

3763 Roeselare Ale Blend

Wyeast

Atten80%

Temp18–29°C

Ale

SafAle US-05

Fermentis

Atten78–82%

Temp12–25°C

Ale

OYL-032 East Coast Ale

Omega Yeast

Atten70–75%

Temp20–23°C

Ale

WLP644 Saccharomyces brux-like Trois

White Labs

Atten70–85%

Temp21–29°C

Blend

WLP655 Belgian Sour Mix 1

White Labs

Atten70–80%

Temp27–29°C

Ale

WLP001 California Ale Yeast

White Labs

Atten73–85%

Temp18–23°C