Straight (Unblended) Lambic Recipe - Sour Base Experiment No. 3

Recipe Info

Recipe Image

Sour Base Experiment No. 3

by on
All Grain
6.5 Gallon(s)
8 Gallon(s)
60 min
Comments  Brew Sessions (0)
RB base fermented on Vermont Ale and L. Planterum.

This recipe was cloned from Dry-Hopped Sour 5G Hop Cocktail.


% lb fermentable ppg   L   usage  
60% 8.6125 Pilsner - BE 36
19% 2.7625 Unmalted Wheat - BE 35
6% 0.858 Spelt Malt - DE 37
6% 0.858 Flaked Oats - US 37
6% 0.858 Aromatic Malt - US 35
3% 0.5 Rice Hulls - US 0
14.449 lb


No hops in this recipe


name attenuation  
OYL-605 Lactobacillus Blend 70%
OYL-052 DIPA Ale 76%

Other Stuff

amount unit name usage
0.65 tsp Irish Moss Flame Out

Mash Steps

type heat temp °F time
Single Step Infusion Infusion 151 60 minutes

Special Instructions

  1. ::::: Water :::::
  2. 100% filtered NYC tap.
  3. Strike water additions: 2g gypsum; 2g calcium chloride.
  4. Sparge water additions: 2g gypsum; 2g calcium chloride.
  5. ::::: Brew :::::
  6. Mash in at 151F.
  7. Target mash pH: 5.56
  8. pH meter not working properly.
  9. PBG: 1.050
  10. 90 minute boil.
  11. Add 15ml of wort to lower pH.
  12. OG: 1.056
  13. Wort cooled to 115F. This accounts for temp drop...
  14. ...while wort is tranferred.
  15. ::::: Cellar :::::
  16. Day 1: Pitch lacto and hold wort at 95F for 60 hours.
  17. pH meter was broken so I did a taste evaluation.
  18. Acidity was present without being too much.
  19. Day 3: Pasteurize wort at 170.
  20. Cool to 65F.
  21. Pitch Omega DIPA.
  22. Hold at 65F for 5 day.
  23. Day 8: Diacytl rest. Raise temp to 70F over 3 days.
  24. Cold crash.

Tasting Notes (2)


Tasted on 2/26/2018 by beryn


Appearance: pours a cloudy, rust-hued orange gold. Nice head formation that stands for a while a slowly dissipates. Head whips back up with a swirl of the glass. Not a fan of the color. Aroma: a little pleasant phenolic spice. Almost like spiced pear. Apricot. Preserved lemon. Taste: Orange, peach, apricot (must be the Omega DIPA), apple cider, clove, cinnamon, vanilla. A little of those LAB fermentation notes hanging around in the corners. Will be interesting to see if they clean up.


Tasted on 2/26/2018 by beryn


Mouthfeel: Round and juicy with slight, soft oat creaminess. A little rough around the edges in a way that seems a little dirty. Will be interesting to see if the yeast cleans this up or if it persists in the weeks ahead. Drinkability and notes: surprisingly drinkable for a beer with no bells and whistles, but definitely not quite what I’m aiming for. There’s something borderline astringent on the finish that I’d like to clean up. Hard to tell if it’s tannins from over-extracted husk or something chemical. Worth researching. Changes for next time: the points of interest in this beer are getting a cleaner LAB fermentation and examining what may have caused the rough finish. Careful not to over-sparge perhaps. Maybe its the equipment? I want this beer on it’s own to be softer, lighter, fluffier and creamier.

Recipe Facts

Sour Base Experiment No. 3
Straight (Unblended) Lambic
6.50 Gallons Liters
8.00 Gallons Liters  @  60  min
5.4° SRM
0.0 IBU (tinseth)
5.2% ABV
186 per 12oz
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