Schuylkill Lambic-Style Ale Recipe

Lambics might be easier to get today than they were a generation ago, but they’re still definitely uncommon. Given that, why not brew your own take on the style?

Josh Weikert Mar 24, 2019 - 3 min read

Schuylkill Lambic-Style Ale Recipe Primary Image


Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.058
FG: 1.007
IBUs: 0
ABV: 6.2%


4 lb (1.8 kg) Pilsner liquid malt extract (LME)
4 lb (1.8 kg) Wheat LME


3 oz (85 g) Debittered (Lambic) hops at 90 minutes


Wyeast 1007 German Ale
Wyeast 3728 Lambic Blend


Run about 5 gallons (19 l) cool water into your kettle and add heat. When the water is warm, remove from the heat, add the LME, and stir until dissolved. Top up as necessary with water to obtain 6 gallons (23 l) of wort. Boil for 90 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 65°F (18°C). Aerate the wort with pure oxygen or filtered air and pitch the German Ale yeast. Ferment at 66°F (19°C) for one week, then pitch the Lambic Blend (or a grown-up commercial-bug culture).

Transfer the fermentor to a temperature-stable location between 62 and 80°F (17–27°C), with an ideal target of 68°F (20°C). Within a few weeks, a pellicle will form; several months later, it should break up and drop into the trub at the bottom of the fermentor.
At one year, bottle or keg the beer, but don’t carbonate—Lambics should be served still, but a small degree of pétillance (light sparkling) may develop over time.


Be patient with your Lambics. Wait the full year to help ensure that the bugs have had sufficient time to consume the available sugars and develop their flavors. If you have even more patience, set aside a portion of your finished Lambics each year so that you can then blend them to your liking in a Gueuze.