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7 recipes found that match your criteria.

Straight (Unblended) Lambic Recipes

The BJCP style guide says: Complex, sour/acidic, pale, wheat-based ale fermented by a variety of Belgian microbiota. A decidedly sour/acidic aroma is often dominant in young examples, but may be more subdued with age as it blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket. A mild oak and/or citrus aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. Older versions are commonly fruity with aromas of apples or even honey. No hop aroma. No diacetyl. Read More

Title	Recipe Type	Styles	Views	Rating
Jamil's Lambicus Piatzii all-grain	all-grain	Straight (Unblended) Lambic	1935
Chateau Northern Lambic Grand Cru partial mash	partial mash	Straight (Unblended) Lambic	2271
La terrior clone all-grain	all-grain	Straight (Unblended) Lambic	5214
Solera PhilLambic all-grain	all-grain	Straight (Unblended) Lambic	3340
Krang - Modern Times Lambic-ish Base all-grain	all-grain	Straight (Unblended) Lambic	2258
Toungue Twister all-grain	all-grain	Straight (Unblended) Lambic	4889
Lambicus Piatzii all-grain	all-grain	Straight (Unblended) Lambic	781