American Wild Ale - Mixed-Fermentation Sour Beer

A sour and/or funky version of a base style of beer.

Flavor Profile: Variable by base style. Look for an agreeable balance between the base beer and the fermentation character. A range of results is possible from fairly high acidity/funk to a subtle, pleasant, harmonious beer. The best examples are pleasurable to drink wit

Ingredients: Virtually any style of beer. Usually fermented by Lactobacillus and/or Pediococcus, often in conjunction with Saccharomyces and/or Brettanomyces. Can also be a blend of styles. Wood or barrel aging is very common, but not required.

BJCP Style Guide

Top 10 Mixed-Fermentation Sour Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Kettle Sour Pale	12 gal	5.9%	28.85	1.052	1.007		All Grain	6131
18: Sour Blonde Ale	5.5 gal	4.4%	4.95	1.044	1.011		All Grain	4240
Pascal's Peach Sour Ale	5 gal	6.73%	1.96	1.063	1.012		All Grain	3714
Apricot/Mango kettle sour Saison	3 gal	7.52%	13.55	1.062	1.005		All Grain	3685
Amber Rhubarb Sour	3 gal	4.53%	16.56	1.046	1.011		All Grain	3256
Consecration Clone	6 gal	7.36%	20.98	1.074	1.018		All Grain	2926
Raspberry Sour - Philly Sour Yeast	21 L	4.98%	8.08	1.043	1.005		All Grain	2528
Key Lime Rye	5.35 gal	5.59%	8.2	1.059	1.016		All Grain	2464
Purple Pineapple Sour	14 gal	5.52%	5.71	1.056	1.014		All Grain	2269
The Weirding Way	5.5 gal	6.77%	4.45	1.056	1.005		All Grain	2206

Newest Mixed-Fermentation Sour Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
cherry sour	600 L	5.22%	27.44	1.050	1.011		All Grain	77
Table Beer	22 L	2.58%	23.68	1.025	1.005		All Grain	158
sour	1.25 gal	7.06%	5.23	1.063	1.009		BIAB	82
Lady Mixed-berry sour	6 gal	4.86%	5.14	1.047	1.010		BIAB	79
Funky grapes	5.5 gal	6.16%	1.47	1.048	1.001		All Grain	46
Apricot Sour	5 gal	5.25%	0	1.045	1.005		All Grain	70
Pop's Promise Guava Sour	93 gal	5.41%	4.46	1.054	1.012		extract	77
Blueberry marshmallow suris v1	12 L	8.39386%	20.2717	1.075	1.011		BIAB	37
Pêche'resse	25 L	5.37%	28.54	1.047	1.006		All Grain	86
Barrel Saison 1.0	6 gal	5.15%	45.21	1.040	1.001		All Grain	109

Fermentables Used In Mixed-Fermentation Sour Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	126	US	Grain	base malt	1.8°L	37	60%	9% - 100%
Flaked Oats	113		Adjunct	raw	2.2°L	33	8%	2% - 24%
American - White Wheat	100	American	Grain	base malt	2.8°L	40	23%	3% - 88%
American - Pilsner	96	American	Grain	base malt	1.8°L	37	58%	13% - 89%
American - Wheat	78	American	Grain	base malt	1.8°L	38	26%	3% - 100%
German - Acidulated Malt	74	German	Grain	acidulated malt	3.4°L	27	5%	1% - 30%
Flaked Wheat	65		Adjunct	raw	2°L	34	14%	1% - 41%
German - Pilsner	59	German	Grain	base malt	1.6°L	38	54%	6% - 90%
Belgian - Pilsner	47	Belgian	Grain	base malt	1.6°L	37	59%	4% - 89%
German - Spelt Malt	40	German	Grain	base malt	2°L	37	8%	2% - 33%

Hops Used In Mixed-Fermentation Sour Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	55	3.5	75%	7% - 100%
Citra	37	11	33%	5% - 100%
Magnum	34	15	59%	4% - 100%
Mosaic	30	12.5	32%	3% - 100%
Cascade	25	7	56%	1% - 100%
Styrian Goldings	21	5.5	55%	19% - 100%
East Kent Goldings	18	5	52%	8% - 100%
Simcoe	17	12.7	33%	3% - 100%
Amarillo	16	8.6	37%	2% - 100%
Strisselspalt	16	3.5	80%	33% - 100%

Steeping Grains Used In Mixed-Fermentation Sour Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Rolled Oats	2		Adjunct	raw	2.2°L	33	21%	8% - 33%
Torrified Wheat	2		Adjunct	raw	2°L	36	33%	15% - 50%
American - Carapils (Dextrine Malt)	2	American	Grain	crystal malt	1.8°L	33	67%	33% - 100%
Munich - Light 10L	2		Grain	specialty malt	10°L	33	30%	26% - 33%
Unmalted Wheat	2		Adjunct	raw	2°L	36	30%	27% - 33%

Yeasts Used In Mixed-Fermentation Sour Beer Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	49	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - WildBrew Philly Sour	21	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
Wyeast - Roeselare Ale Blend 3763	18	Wyeast	Ale	0.11	Variable	80%	65°F	85°F
Bootleg Biology - The Mad Fermentationist Saison Blend	16	Bootleg Biology	Blend	Medium	Medium	90%	68°F	80°F
Bootleg Biology - Sour Solera Blend	15	Bootleg Biology	Blend	Medium	Medium	95%	65°F	75°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	14	White Labs	Ale	Med-High	Low	85%	70°F	85°F
Fermentis - Safale - English Ale Yeast S-04	13	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - French Saison 3711	13	Wyeast	Ale	0.12	Low	80%	65°F	77°F
White Labs - Belgian Sour Mix WLP655	12	White Labs	Ale	Med-High	Med/Low	75%	80°F	85°F
Imperial Yeast - F08 Sour Batch Kidz	11	Imperial Yeast	Ale		Low	80%	68°F	76°F

Other Ingredients Used In Mixed-Fermentation Sour Beer Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	71	Water Agt	Mash	14%	0% - 100%
Lactic acid	51	Water Agt	Mash	59%	0% - 100%
Calcium Chloride (dihydrate)	43	Water Agt	Mash	16%	0% - 100%
Whirlfloc	36	Water Agt	Boil	54%	4% - 100%
Epsom Salt	23	Water Agt	Primary	6%	0% - 44%
Calcium Chloride (anhydrous)	18	Water Agt	Mash	8%	0% - 40%
Calcium Chloride (dihydrate)	14	Water Agt	Mash	20%	0% - 100%
Table Salt	11	Water Agt	Mash	10%	0% - 100%
Baking Soda	10	Water Agt	Mash	3%	0% - 23%
Wyeast - Beer Nutrient	8	Water Agt	Boil	48%	0% - 100%

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