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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 5217
Kettle Sour Pale
12 gal 5.9% 28.85 1.052 1.007
All Grain 4347
18: Sour Blonde Ale
5.5 gal 4.4% 4.95 1.044 1.011
All Grain 2668
Plum Saison #1
5.5 gal 8.03% 12.63 1.075 1.014
All Grain 2665
Apricot/Mango kettle sour Saison
3 gal 7.52% 13.55 1.062 1.005
All Grain 2469
Consecration Clone
6 gal 7.36% 20.98 1.074 1.018
All Grain 2162
Amber Rhubarb Sour
3 gal 4.53% 16.56 1.046 1.011
All Grain 1913
White Knight
5 gal 4.71% 7.05 1.046 1.010
All Grain 1869
The Weirding Way
5.5 gal 6.77% 4.45 1.056 1.005
All Grain 1592
Kettle Sour Farmhouse w/ Tart Cherries
5 gal 6.72% 22.57 1.058 1.007
All Grain 1536

Newest Mixed-Fermentation Sour Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Da Kura Farmhouse
23 L 6.53% 72.46 1.061 1.013
BIAB 4
Sour Brett Saison
6.75 gal 5.24% 5.88 1.050 1.010
BIAB 12
Awesome Recipe
140 gal 5.64% 4.28 1.057 1.014
All Grain 7
All Mango Everything
6.5 gal 7.69% 4.87 1.069 1.010
BIAB 12
Nu55
5 gal 6.66% 20.78 1.055 1.004
BIAB 9
Moravian Sour Ale
19 L 5.88% 3.53 1.055 1.010
All Grain 18
Baby Sour
6 gal 6.68% 0 1.068 1.017
All Grain 25
2020 Solera Brew #1 15gallons
15 gal 6.11% 19.16 1.048 1.001
All Grain 18
No Hop Quick Sour
5.5 gal 3.55% 0 1.036 1.009
All Grain 14
Moravian Sour Ale
22 L 5.61% 4.2 1.052 1.009
All Grain 30

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 106 American Grain base malt 1.8°L
37 58% 9% - 100%
Flaked Oats 89 Adjunct raw 2.2°L
33 8% 0% - 24%
American - Pilsner 82 American Grain base malt 1.8°L
37 56% 13% - 89%
American - White Wheat 75 American Grain base malt 2.8°L
40 23% 4% - 88%
American - Wheat 68 American Grain base malt 1.8°L
38 26% 5% - 100%
German - Acidulated Malt 58 German Grain acidulated malt 3.4°L
27 6% 1% - 30%
Flaked Wheat 54 Adjunct raw 2°L
34 14% 1% - 41%
German - Pilsner 50 German Grain base malt 1.6°L
38 52% 6% - 90%
Belgian - Pilsner 40 Belgian Grain base malt 1.6°L
37 59% 4% - 81%
German - Spelt Malt 28 German Grain base malt 2°L
37 9% 2% - 33%

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

Name Recipes Average AA Avg. Usage Usage Range
Saaz 48 3.5 75% 7% - 100%
Citra 30 11 33% 5% - 100%
Magnum 27 15 54% 3% - 100%
Cascade 24 7 58% 1% - 100%
Mosaic 20 12.5 33% 8% - 100%
Styrian Goldings 20 5.5 59% 19% - 100%
Amarillo 14 8.6 37% 2% - 100%
Centennial 12 10 51% 12% - 100%
East Kent Goldings 12 5 49% 8% - 100%
Strisselspalt 12 3.5 75% 33% - 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 - American Ale Yeast US-05 32 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Roeselare Ale Blend 3763 14 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Bootleg Biology - The Mad Fermentationist Saison Blend 13 Bootleg Biology Blend Medium Medium 90% 68°F 80°F
White Labs - Belgian Sour Mix WLP655 12 White Labs Ale Med-High Med/Low 75% 80°F 85°F
Bootleg Biology - Sour Solera Blend 12 Bootleg Biology Blend Medium Medium 95% 65°F 75°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 12 White Labs Ale Med-High Low 85% 70°F 85°F
Wyeast - French Saison 3711 11 Wyeast Ale 0.12 Low 80% 65°F 77°F
White Labs - California Ale Yeast WLP001 9 White Labs Ale High Medium 76.5% 68°F 73°F
Omega Yeast Labs - Hornindal Kveik OYL-091 8 Omega Yeast Labs Norwegian Ales 0.12 High/Low 79% 70°F 95°F
Fermentis - Safale - English Ale Yeast S-04 8 Fermentis / Safale Ale .0975 High 75% 54°F 77°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 35 Water Agt Mash 17% 0% - 100%
Lactic acid 24 Water Agt Mash 61% 0% - 100%
Whirlfloc 23 Fining Boil 55% 6% - 100%
Calcium Chloride (dihydrate) 17 Water Agt Mash 17% 0% - 71%
Calcium Chloride (dihydrate) 16 Water Agt Mash 21% 0% - 100%
Epsom Salt 9 Water Agt Mash 6% 0% - 44%
Table Salt 8 Water Agt Mash 2% 0% - 7%
Irish Moss 7 Fining Boil 58% 5% - 100%
Baking Soda 6 Water Agt Mash 4% 0% - 23%
Wyeast - Beer Nutrient 5 Water Agt Boil 67% 35% - 100%

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