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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