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	3546
Kettle Sour Pale	12 gal	5.9%	28.85	1.052	1.007		All Grain	3237
Flemish Blueberry Sour	5.5 gal	5.24%	10.95	1.049	1.009		All Grain	2619
18: Sour Blonde Ale	5.5 gal	4.4%	4.95	1.044	1.011		All Grain	2147
Plum Saison #1	5.5 gal	8.03%	12.63	1.075	1.014		All Grain	2029
Apricot/Mango kettle sour Saison	3 gal	7.52%	13.55	1.062	1.005		All Grain	1980
Consecration Clone	6 gal	7.36%	20.98	1.074	1.018		All Grain	1810
White Knight	5 gal	4.71%	7.05	1.046	1.010		All Grain	1732
Amber Rhubarb Sour	3 gal	4.53%	16.56	1.046	1.011		All Grain	1468
The Weirding Way	5.5 gal	6.77%	4.45	1.056	1.005		All Grain	1458

Newest Mixed-Fermentation Sour Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Come Away With Me	5 gal	5.59%	6.28	1.066	1.023		BIAB	12
Tangerine Spirit	20 L	6.56%	8.06	1.066	1.016		All Grain	4
Table	18 L	3.16%	18.1	1.026	1.002		BIAB	15
Old Town Road	5.5 gal	4.71%	7.21	1.046	1.011		All Grain	30
Georgie's Eastie Yeastie	4.5 gal	5.82%	30.44	1.058	1.014		All Grain	8
kettle sour	110 L	5.17%	10.53	1.050	1.011		All Grain	8
Noble King	6.4 gal	4.32%	30.68	1.042	1.009		All Grain	77
0030 - Funked Wheat	340 L	6.34%	8.82	1.059	1.010		All Grain	12
Red & Blue	5 L	5.48%	9.08	1.056	1.014		All Grain	30
Long Term Sour	3 gal	5.63%	11.54	1.055	1.013		All Grain	14

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	95	American	Grain	base malt	1.8°L	37	58%	9% - 100%
Flaked Oats	80		Adjunct	raw	2.2°L	33	8%	2% - 24%
American - Pilsner	75	American	Grain	base malt	1.8°L	37	56%	13% - 89%
American - White Wheat	70	American	Grain	base malt	2.8°L	40	24%	4% - 88%
American - Wheat	60	American	Grain	base malt	1.8°L	38	26%	5% - 100%
Flaked Wheat	48		Adjunct	raw	2°L	34	13%	1% - 41%
German - Acidulated Malt	45	German	Grain	acidulated malt	3.4°L	27	5%	1% - 21%
German - Pilsner	44	German	Grain	base malt	1.6°L	38	49%	6% - 91%
Belgian - Pilsner	36	Belgian	Grain	base malt	1.6°L	37	60%	4% - 81%
German - Vienna	25	German	Grain	base malt	4°L	37	18%	4% - 54%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	42	3.5	75%	7% - 100%
Citra	26	11	35%	5% - 100%
Cascade	23	7	59%	1% - 100%
Magnum	23	15	57%	4% - 100%
Mosaic	16	12.5	41%	8% - 100%
Styrian Goldings	15	5.5	55%	19% - 100%
Amarillo	12	8.6	38%	2% - 100%
Strisselspalt	11	3.5	73%	33% - 100%
Willamette	11	4.5	54%	13% - 100%
Nelson Sauvin	10	12.5	35%	2% - 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	28	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 - Belgian Sour Mix WLP655	11	White Labs	Ale	Med-High	Med/Low	75%	80°F	85°F
White Labs - California Ale Yeast WLP001	10	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - Roeselare Ale Blend 3763	10	Wyeast	Ale	0.11	Variable	80%	65°F	85°F
Wyeast - French Saison 3711	10	Wyeast	Ale	0.12	Low	80%	65°F	77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	10	White Labs	Ale	Med-High	Low	85%	70°F	85°F
Fermentis / Safale - Safale - English Ale Yeast S-04	8	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Bootleg Biology - Sour Solera Blend	7	Bootleg Biology	Blend	Medium	Medium	95%	65°F	75°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
Gypsum	23	Water Agt	Mash	12%	0% - 100%
Whirlfloc	21	Fining	Boil	53%	6% - 100%
Calcium Chloride (dihydrate)	18	Water Agt	Mash	19%	0% - 100%
Lactic acid	14	Water Agt	Mash	59%	0% - 100%
Irish Moss	6	Fining	Boil	67%	17% - 100%
Epsom Salt	6	Water Agt	Primary	8%	0% - 44%
Calcium Chloride (dihydrate)	4	Water Agt	Mash	0%	0% - 0%
Baking Soda	3	Water Agt	Mash	8%	0% - 23%
Chalk	2	Water Agt	Mash	0%	0% - 0%
Table Salt	2	Water Agt	Mash	0%	0% - 0%

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