Style: Lambic

• 36% Pale
• 33% Wheat
• 27% Pilsner

% of total grain weight across all recipes · sums to ~100%

• 84% Wheat (34%)
• 78% Pilsner (60%)
• 44% Pale (34%)
• 22% Toast (9%)

% of Lambic recipes using each malt category (addition % in brackets)

• 12% Saaz
• 8% Hallertau Mittelfrüh
• 5% Aged Hops
• 5% Hersbrucker
• 5% Strisselspalt
• 5% Taurus
• 4% Tettnang
• 3% Cascade
• 3% Styrian Golding
• 3% Willamette

% of Lambic recipes using each hop

• 20% Wheat, Flaked
• 14% Pilsner (2 Row) Bel
• 12% Oats, Flaked
• 10% Pale Malt (2 Row) US
• 8% Flaked Wheat
• 8% Rice Hulls
• 8% White Wheat Malt
• 7% Acid Malt
• 7% Belgian - Pilsner
• 6% Pilsner (Weyermann)

Colour = malt category · bar = % of recipes

• 22% Megablend 2017 Blend (3278) Brewcon
• 7% Belgian Sour Mix 1 (WLP655) White Labs
• 6% Safale American (US-05) Fermentis
• 5% Wildbrew Philly Sour Lallemand
• 5% Brettanomyces Bruxellensis (WLP648) White Labs
• 5% Roselare Belgian Blend (3763) Wyeast Labs
• 4% Lactobacillus Brevis (WLP672) White Labs
• 3% BugCountry (ECY20) East Coast Yeast
• 3% Brettanomyces Lambicus (WLP653) White Labs

% of Lambic recipes using each strain

• 38% Single Infusion
• 54% Step Mash
• 8% Decoction

% of Lambic recipes with mash data

• 80 ppm Ca²⁺
• 5 ppm Mg²⁺
• 23 ppm Na⁺
• 75 ppm Cl⁻
• 80 ppm SO₄²⁻
• 100 ppm HCO₃⁻

median across recipes with a declared water profile