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	6158
Kettle Sour Pale	12 gal	5.9%	28.85	1.052	1.007		All Grain	4848
Plum Saison #1	5.5 gal	8.03%	12.63	1.075	1.014		All Grain	3074
18: Sour Blonde Ale	5.5 gal	4.4%	4.95	1.044	1.011		All Grain	2887
Apricot/Mango kettle sour Saison	3 gal	7.52%	13.55	1.062	1.005		All Grain	2633
Consecration Clone	6 gal	7.36%	20.98	1.074	1.018		All Grain	2235
Amber Rhubarb Sour	3 gal	4.53%	16.56	1.046	1.011		All Grain	2192
White Knight	5 gal	4.71%	7.05	1.046	1.010		All Grain	1938
The Weirding Way	5.5 gal	6.77%	4.45	1.056	1.005		All Grain	1654
Key Lime Rye	5.35 gal	5.59%	8.2	1.059	1.016		All Grain	1603

Newest Mixed-Fermentation Sour Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hipster Lacto Wild Ale (Batch 002)	3.5 gal	4.58%	0	1.045	1.010		extract	5
Saison/NEIPA split batch	11 gal	5.67%	18.98	1.053	1.009		BIAB	25
Sour Ana 3	6 gal	6.05%	26.96	1.060	1.014		All Grain	14
Peaches and Gleam	990 gal	5.84%	0	1.059	1.015		All Grain	4
Honey Citrus Saison	3 gal	7%	24.9	1.061	1.008		BIAB	9
Dry-Hop Sour	5.5 gal	3.52%	70.39	1.036	1.009		extract	22
Hoppy Mango Kettle Sour	5.5 gal	6.01%	11.92	1.054	1.008		All Grain	5
Wheat, Oat, Honey wild ale	3.25 gal	4.62%	2.95	1.046	1.011		BIAB	12
Sante Saison	6 gal	5.68%	20.37	1.053	1.009		BIAB	15
Barrel	84 gal	5.16%	11.83	1.053	1.015		BIAB	3

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	119	American	Grain	base malt	1.8°L	37	59%	9% - 100%
Flaked Oats	95		Adjunct	raw	2.2°L	33	8%	0% - 24%
American - Pilsner	87	American	Grain	base malt	1.8°L	37	57%	13% - 89%
American - White Wheat	81	American	Grain	base malt	2.8°L	40	23%	4% - 88%
American - Wheat	73	American	Grain	base malt	1.8°L	38	26%	5% - 100%
German - Acidulated Malt	62	German	Grain	acidulated malt	3.4°L	27	6%	1% - 30%
Flaked Wheat	57		Adjunct	raw	2°L	34	14%	1% - 41%
German - Pilsner	54	German	Grain	base malt	1.6°L	38	53%	6% - 90%
Belgian - Pilsner	44	Belgian	Grain	base malt	1.6°L	37	60%	4% - 89%
German - Wheat Malt	33	German	Grain	base malt	2°L	37	29%	6% - 57%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	49	3.5	75%	7% - 100%
Citra	34	11	32%	5% - 100%
Magnum	29	15	58%	4% - 100%
Cascade	24	7	55%	1% - 100%
Mosaic	22	12.5	32%	3% - 100%
Styrian Goldings	21	5.5	55%	19% - 100%
East Kent Goldings	16	5	53%	8% - 100%
Amarillo	14	8.6	37%	2% - 100%
Simcoe	13	12.7	35%	3% - 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		Grain	other	2°L	36	33%	15% - 50%
Belgian - Unmalted Wheat	2	Belgian	Grain	raw	2°L	36	30%	27% - 33%
American - Carapils (Dextrine Malt)	2	American	Grain	crystal malt	1.8°L	33	67%	33% - 100%
Belgian - Aromatic	1	Belgian	Grain	roasted malt	38°L	33	15%	15% - 15%
German - De-Husked Caraf II	1	German	Grain	roasted malt	418°L	32	8%	8% - 8%
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%

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	33	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Roeselare Ale Blend 3763	15	Wyeast	Ale	0.11	Variable	80%	65°F	85°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	14	White Labs	Ale	Med-High	Low	85%	70°F	85°F
Bootleg Biology - The Mad Fermentationist Saison Blend	13	Bootleg Biology	Blend	Medium	Medium	90%	68°F	80°F
Bootleg Biology - Sour Solera Blend	12	Bootleg Biology	Blend	Medium	Medium	95%	65°F	75°F
White Labs - Belgian Sour Mix WLP655	11	White Labs	Ale	Med-High	Med/Low	75%	80°F	85°F
Fermentis - Safale - English Ale Yeast S-04	11	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - French Saison 3711	10	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
Imperial Yeast - F08 Sour Batch Kidz	9	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	42	Water Agt	Mash	14%	0% - 100%
Lactic acid	29	Water Agt	Mash	64%	0% - 100%
Whirlfloc	27	Fining	Boil	55%	6% - 100%
Calcium Chloride (dihydrate)	23	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	14	Water Agt	Mash	20%	0% - 100%
Table Salt	11	Water Agt	Mash	12%	0% - 100%
Epsom Salt	10	Water Agt	Mash	6%	0% - 44%
Baking Soda	8	Water Agt	Sparge	3%	0% - 23%
Calcium Chloride (anhydrous)	8	Water Agt	Mash	12%	0% - 33%
Wyeast - Beer Nutrient	8	Other	Boil	53%	0% - 100%

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