American Wild Ale - Mixed-Fermentation Sour Beer

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	2988
Kettle Sour Pale	12 gal	5.9%	28.85	1.052	1.007		All Grain	2700
Flemish Blueberry Sour	5.5 gal	5.24%	10.95	1.049	1.009		All Grain	2205
18: Sour Blonde Ale	5.5 gal	4.4%	4.95	1.044	1.011		All Grain	1972
Plum Saison #1	5.5 gal	8.03%	12.63	1.075	1.014		All Grain	1812
Apricot/Mango kettle sour Saison	3 gal	7.52%	13.55	1.062	1.005		All Grain	1780
Consecration Clone	6 gal	7.36%	20.98	1.074	1.018		All Grain	1689
White Knight	5 gal	4.71%	7.05	1.046	1.01		All Grain	1677
The Weirding Way	5.5 gal	6.77%	4.45	1.056	1.005		All Grain	1404
Amber Rhubarb Sour	3 gal	4.53%	16.56	1.046	1.011		All Grain	1165

Newest Mixed-Fermentation Sour Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Spelt Saison	279 gal	5.17%	0	15.2459	5.77523		All Grain	3
Granada!	22 L	6.95%	5.17	1.071	1.018		All Grain	3
Peachy Keen	5.5 gal	6.45%	3.6	1.065	1.016		BIAB	15
Sumac Sour	5.5 gal	6.08%	7.45	1.056	1.009		All Grain	5
Sigil Sour Base	6 gal	4.91%	17.34	1.045	1.008		All Grain	11
Orange Dreamsicle Sour	4 gal	3.82%	0	1.049	1.02		All Grain	11
Rye Sour	7.25 gal	5.86%	0.88	1.062	1.017		All Grain	21
Malus 3	18 L	6.08%	0	1.059	1.014		All Grain	19
Frankenyeast's Monster	3 gal	4.91%	2.15	1.048	1.011		BIAB	13
10P Golden base	500 L	5.63%	9.82	10.2527	-0.47992		All Grain	25

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

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pale 2-Row	89	American	Grain	Base malt	1.8 °L	37	58%	9% - 100%
Flaked Oats	77		Adjunct	Raw	2.2 °L	33	8%	2% - 24%
White Wheat	70	American	Grain	Base malt	2.8 °L	40	24%	4% - 88%
Pilsner	69	American	Grain	Base malt	1.8 °L	37	55%	13% - 89%
Wheat	56	American	Grain	Base malt	1.8 °L	38	26%	5% - 100%
Flaked Wheat	45		Adjunct	Raw	2 °L	34	13%	1% - 41%
Acidulated Malt	43	German	Grain	Acidulated malt	3.4 °L	27	5%	1% - 21%
Pilsner	41	German	Grain	Base malt	1.6 °L	38	49%	6% - 90%
Pilsner	34	Belgian	Grain	Base malt	1.6 °L	37	63%	38% - 81%
Spelt Malt	24	German	Grain	Base malt	2 °L	37	9%	2% - 27%

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

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	38	3.4	75%	20% - 100%
Citra	28	13.8	32%	5% - 100%
Cascade	24	6	54%	1% - 100%
Magnum	21	12.4	60%	4% - 100%
Mosaic	14	11.8	36%	8% - 100%
Styrian Goldings	14	5.5	52%	19% - 100%
Amarillo	12	8.6	34%	2% - 100%
Willamette	11	5.3	54%	13% - 100%
Strisselspalt	10	3.5	77%	33% - 100%
Nelson Sauvin	9	11.5	34%	2% - 100%

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

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
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%
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%
Pilsner	1	Belgian	Grain	Base malt	1.6 °L	37	31%	31% - 31%
Wheat Malt	1	New Zealand	Grain	Base malt	2.13198 °L	35.4	31%	31% - 31%
Special B	1	Belgian	Grain	Roasted malt	115 °L	34	8%	8% - 8%
Vienna	1	German	Grain	Base malt	4 °L	37	100%	100% - 100%

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

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Safale - American Ale Yeast US-05	24	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
The Mad Fermentationist Saison Blend	11	Bootleg Biology	Blend	Medium	Medium	90	68°F	80°F
California Ale Yeast WLP001	10	White Labs	Ale	High	Medium	76.5	68°F	73°F
Belgian Sour Mix WLP655	10	White Labs	Ale	Med-High	Med/Low	75	80°F	85°F
Saccharomyces "Bruxellensis" Trois WLP644	10	White Labs	Ale	Med-High	Low	85	70°F	85°F
Roeselare Ale Blend 3763	9	Wyeast	Ale	0.11	Variable	80	65°F	85°F
Sour Solera Blend	8	Bootleg Biology	Blend	Medium	Medium	95	65°F	75°F
French Saison 3711	8	Wyeast	Ale	0.12	Low	80	65°F	77°F
Mélange - Sour Blend	6	The Yeast Bay	Ale	n/a	Med/Low	85	68°F	78°F
Safale - English Ale Yeast S-04	6	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F
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	Uses	Type	Use	Avg. Usage	Usage Range
Whirlfloc	20	Fining	Boil	56%	6% - 100%
Yeast nutrient	16	Fining	Boil	43%	0% - 100%
calcium chloride	14	Water Agt	Mash	20%	0% - 100%
Gypsum	14	Water Agt	Mash	17%	0% - 100%
Lactic Acid	9	Flavor	Mash	62%	0% - 100%
irish moss	7	Fining	Boil	71%	17% - 100%
Coriander	5	Spice	Boil	41%	1% - 89%
Wyeast Nutrient	4	Other	Boil	26%	0% - 50%
Salt	4	Water Agt	Mash	13%	0% - 50%
Whirfloc	4	Water Agt	Boil	87%	50% - 100%
Epsom Salt	3	Water Agt	Mash	0%	0% - 0%

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