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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
Kettle Sour Pale
12 gal 5.9% 28.85 1.052 1.007
All Grain 5222
Plum Saison #1
5.5 gal 8.03% 12.63 1.075 1.014
All Grain 3621
18: Sour Blonde Ale
5.5 gal 4.4% 4.95 1.044 1.011
All Grain 3164
Apricot/Mango kettle sour Saison
3 gal 7.52% 13.55 1.062 1.005
All Grain 2852
Amber Rhubarb Sour
3 gal 4.53% 16.56 1.046 1.011
All Grain 2396
Consecration Clone
6 gal 7.36% 20.98 1.074 1.018
All Grain 2358
Key Lime Rye
5.35 gal 5.59% 8.2 1.059 1.016
All Grain 1819
Pascal's Peach Sour Ale
5 gal 6.73% 1.96 1.063 1.012
All Grain 1704
The Weirding Way
5.5 gal 6.77% 4.45 1.056 1.005
All Grain 1699
Purple Pineapple Sour
14 gal 5.52% 5.71 1.056 1.014
All Grain 1412

Newest Mixed-Fermentation Sour Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Blackberry Brett Saison
5.5 gal 5.99% 11.54 1.058 1.012
All Grain 4
Dry-Hopped Sour
200 L 5.45% 20.46 1.050 1.009
All Grain 4
Sour
5.5 gal 6.5% 0 1.062 1.012
All Grain 8
Raspberry Sour - Philly Sour Yeast
21 L 4.78% 8.18 1.042 1.005
All Grain 19
Mango Sour
22 L 5.85% 37.67 1.052 1.008
All Grain 9
House Sour V1
4.75 gal 5% 8.9 1.047 1.009
All Grain 7
또 싸워
20 L 5.26% 3.66 1.050 1.010
All Grain 10
Whatever happens happens!
4 gal 6.49% 5.84 1.055 1.005
BIAB 7
American Golden Sour
6 gal 4.96% 8.66 1.046 1.008
All Grain 14
Brettish Bulldog
5.5 gal 5% 26.12 1.041 1.003
All Grain 22

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Pale 2-Row 92 Grain base malt 1.8°L
37 58% 9% - 100%
Flaked Oats 78 Adjunct raw 2.2°L
33 8% 2% - 24%
American - Pilsner 68 American Grain base malt 1.8°L
37 56% 13% - 89%
American - White Wheat 67 American Grain base malt 2.8°L
40 23% 4% - 88%
American - Wheat 57 American Grain base malt 1.8°L
38 27% 5% - 100%
German - Acidulated Malt 46 German Grain acidulated malt 3.4°L
27 5% 1% - 21%
Flaked Wheat 44 Adjunct raw 2°L
34 14% 1% - 41%
German - Pilsner 42 German Grain base malt 1.6°L
38 50% 6% - 90%
Belgian - Pilsner 33 Belgian Grain base malt 1.6°L
37 58% 4% - 81%
American - Vienna 27 American Grain base malt 4°L
35 20% 4% - 55%

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

Name Recipes Average AA Avg. Usage Usage Range
Saaz 39 3.5 72% 7% - 100%
Citra 26 11 34% 5% - 100%
Magnum 24 15 55% 4% - 100%
Cascade 22 7 55% 1% - 100%
Styrian Goldings 15 5.5 52% 19% - 100%
Mosaic 14 12.5 34% 8% - 100%
Strisselspalt 13 3.5 76% 33% - 100%
Amarillo 11 8.6 35% 2% - 100%
Willamette 10 4.5 58% 13% - 100%
Nelson Sauvin 9 12.5 34% 2% - 100%

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich - Light 10L 2 Grain specialty malt 10°L
33 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%
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 27 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Bootleg Biology - The Mad Fermentationist Saison Blend 12 Bootleg Biology Blend Medium Medium 90% 68°F 80°F
Wyeast - Roeselare Ale Blend 3763 11 Wyeast Ale 0.11 Variable 80% 65°F 85°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 9 White Labs Ale High Medium 76.5% 68°F 73°F
Bootleg Biology - Sour Solera Blend 9 Bootleg Biology Blend Medium Medium 95% 65°F 75°F
White Labs - Belgian Sour Mix WLP655 8 White Labs Ale Med-High Med/Low 75% 80°F 85°F
Wyeast - French Saison 3711 8 Wyeast Ale 0.12 Low 80% 65°F 77°F
Omega Yeast Labs - Hornindal Kveik OYL-091 7 Omega Yeast Labs Norwegian Ales 0.12 High/Low 79% 70°F 95°F
The Yeast Bay - Mélange - Sour Blend 6 The Yeast Bay Wilds & Sours Low Medium 85% 68°F 78°F

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

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 24 Fining Boil 59% 6% - 100%
Gypsum 22 Water Agt Mash 14% 0% - 100%
Lactic acid 16 Water Agt Mash 55% 0% - 100%
Calcium Chloride (dihydrate) 12 Water Agt Mash 19% 0% - 100%
Calcium Chloride (dihydrate) 7 Water Agt Mash 11% 0% - 50%
Irish Moss 6 Fining Boil 67% 17% - 100%
Table Salt 5 Water Agt Mash 13% 0% - 63%
Epsom Salt 5 Water Agt Mash 0% 0% - 0%
Baking Soda 4 Water Agt Sparge 6% 0% - 23%
Calcium Chloride (anhydrous) 3 Water Agt Mash 11% 0% - 33%

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