Unlimited Recipes, No Ads, Premium Support. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

American Wild Ale - Mixed-Fermentation Sour Beer

BJCP Style Guide

Top 10 Mixed-Fermentation Sour Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Passion Fruit & Mango Sour Ale
6 gal 4.61% 0 1.045 1.009
All Grain 3312
Kettle Sour Pale
12 gal 5.9% 28.85 1.052 1.007
All Grain 2970
Flemish Blueberry Sour
5.5 gal 5.24% 10.95 1.049 1.009
All Grain 2383
18: Sour Blonde Ale
5.5 gal 4.4% 4.95 1.044 1.011
All Grain 2059
Apricot/Mango kettle sour Saison
3 gal 7.52% 13.55 1.062 1.005
All Grain 1899
Plum Saison #1
5.5 gal 8.03% 12.63 1.075 1.014
All Grain 1894
Consecration Clone
6 gal 7.36% 20.98 1.074 1.018
All Grain 1743
White Knight
5 gal 4.71% 7.05 1.046 1.010
All Grain 1698
The Weirding Way
5.5 gal 6.77% 4.45 1.056 1.005
All Grain 1440
Amber Rhubarb Sour
3 gal 4.53% 16.56 1.046 1.011
All Grain 1334

Newest Mixed-Fermentation Sour Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Maracuja en Pijama
21 L 6.93% 5.6 1.067 1.014
All Grain 5
Sour
5.5 gal 6.06% 17.76 1.057 1.011
extract 7
SS10
10 gal 5.01% 8.78 1.046 1.008
All Grain 24
Sour Beer
5.5 gal 3.88% 0 1.037 1.007
All Grain 10
Putnam sour
3 gal 4.64% 0 1.047 1.012
extract 14
Grapefruit kettle sour
4.75 gal 5.21% 0 1.049 1.010
All Grain 17
TEST SAISON
1 gal 5.85% 5.61 1.056 1.011
extract 32
4 Grain Sour
5.5 gal 6.92% 3.04 1.068 1.015
BIAB 21
The Holdo Maneuver
5.5 gal 6.8% 33.25 1.069 1.018
All Grain 11
Wild Red
3.25 gal 7.82% 17.21 1.078 1.018
BIAB 18

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

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
American - Pale 2-Row 91 American Grain base malt 1.8°L
37 58% 9% - 100%
Flaked Oats 78 Adjunct raw 2.2°L
33 8% 2% - 24%
American - Pilsner 70 American Grain base malt 1.8°L
37 55% 13% - 89%
American - White Wheat 69 American Grain base malt 2.8°L
40 24% 4% - 88%
American - Wheat 57 American Grain base malt 1.8°L
38 27% 5% - 100%
Flaked Wheat 46 Adjunct raw 2°L
34 13% 1% - 41%
German - Acidulated Malt 43 German Grain acidulated malt 3.4°L
27 5% 1% - 21%
German - Pilsner 42 German Grain base malt 1.6°L
38 50% 6% - 91%
Belgian - Pilsner 34 Belgian Grain base malt 1.6°L
37 63% 38% - 81%
German - Spelt Malt 24 German Grain base malt 2°L
37 9% 2% - 27%

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

Name Recipes Average AA Avg. Usage Usage Range
Saaz 38 3.5 77% 20% - 100%
Citra 28 11 32% 5% - 100%
Cascade 24 7 54% 1% - 100%
Magnum 21 15 60% 4% - 100%
Mosaic 16 12.5 41% 8% - 100%
Styrian Goldings 15 5.5 55% 19% - 100%
Amarillo 12 8.6 34% 2% - 100%
Willamette 11 4.5 54% 13% - 100%
Strisselspalt 10 3.5 77% 33% - 100%
Centennial 9 10 42% 12% - 100%

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Munich Light 2 German Grain base malt 6°L
37 30% 26% - 33%
Rolled Oats 2 Adjunct raw 2.2°L
33 21% 8% - 33%
Torrified Wheat 2 Adjunct raw 2°L
36 33% 15% - 50%
Belgian - Unmalted Wheat 2 Belgian Grain raw 2°L
36 30% 27% - 33%
Flaked Oats 1 Adjunct raw 2.2°L
33 47% 47% - 47%
Currant, black 1 Fruit fruit 0°L
4.2 67% 67% - 67%
Belgian - Pilsner 1 Belgian Grain base malt 1.6°L
37 31% 31% - 31%
New Zealand - Wheat Malt 1 New Zealand Grain base malt 2.13198°L
35.4 31% 31% - 31%
Belgian - Special B 1 Belgian Grain roasted malt 115°L
34 8% 8% - 8%
German - Vienna 1 German Grain base malt 4°L
37 100% 100% - 100%

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

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis / Safale - Safale - American Ale Yeast US-05 27 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Bootleg Biology - The Mad Fermentationist Saison Blend 12 Bootleg Biology Blend Medium Medium 90% 68°F 80°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 10 White Labs Ale Med-High Low 85% 70°F 85°F
White Labs - California Ale Yeast WLP001 10 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - Belgian Sour Mix WLP655 10 White Labs Ale Med-High Med/Low 75% 80°F 85°F
Wyeast - Roeselare Ale Blend 3763 9 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Wyeast - French Saison 3711 9 Wyeast Ale 0.12 Low 80% 65°F 77°F
Bootleg Biology - Sour Solera Blend 7 Bootleg Biology Blend Medium Medium 95% 65°F 75°F
The Yeast Bay - Mélange - Sour Blend 6 The Yeast Bay Ale n/a Med/Low 85% 68°F 78°F
Omega Yeast Labs - Hornindal Kveik OYL-091 6 Omega Yeast Labs Norwegian Ales 0.12 High/Low 79% 70°F 95°F

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

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 19 Fining Boil 56% 6% - 100%
Calcium Chloride 17 Water Agt Mash 20% 0% - 100%
Gypsum 17 Water Agt Mash 17% 0% - 100%
Lactic acid 10 Flavor Bottling 66% 0% - 100%
Irish Moss 6 Fining Boil 67% 17% - 100%
Epsom Salt 3 Water Agt Primary 0% 0% - 0%
Baking Soda 2 Water Agt Mash 12% 0% - 23%
Table Salt 1 Water Agt Mash 0% 0% - 0%
Chalk 1 Water Agt Mash 0% 0% - 0%
Slaked Lime 1 Water Agt Mash 17% 17% - 17%

Photos

https://www.brewersfriend.com/