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