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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
Passion Fruit & Mango Sour Ale
6 gal 4.61% 0 1.045 1.009
All Grain 4598
Kettle Sour Pale
12 gal 5.9% 28.85 1.052 1.007
All Grain 3991
18: Sour Blonde Ale
5.5 gal 4.4% 4.95 1.044 1.011
All Grain 2504
Plum Saison #1
5.5 gal 8.03% 12.63 1.075 1.014
All Grain 2435
Apricot/Mango kettle sour Saison
3 gal 7.52% 13.55 1.062 1.005
All Grain 2327
Consecration Clone
6 gal 7.36% 20.98 1.074 1.018
All Grain 2075
White Knight
5 gal 4.71% 7.05 1.046 1.010
All Grain 1823
Amber Rhubarb Sour
3 gal 4.53% 16.56 1.046 1.011
All Grain 1775
The Weirding Way
5.5 gal 6.77% 4.45 1.056 1.005
All Grain 1555
Key Lime Rye
5.35 gal 5.59% 8.2 1.059 1.016
All Grain 1384

Newest Mixed-Fermentation Sour Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Boulevard Provencher
5.3 gal 6.76% 29.21 1.063 1.012
extract 5
Hop Bomb Saison
3 gal 5.32% 36.4 1.045 1.005
BIAB 4
Extract lambic
5 gal 5.51% 0 1.059 1.017
extract 1
On the lambic
15 gal 6.37% 0 1.051 1.003
BIAB 6
Cherry Creamsicle Sour
6 gal 4.62% 0 1.045 1.010
All Grain 17
Grandma's Lemon Square Sour
279 gal 5.1% 2.58 1.067 1.028
All Grain 21
RB Golden Sour
6 gal 4.52% 1.62 1.043 1.009
All Grain 53
Holiday Sour
5.5 gal 6.63% 8.21 1.067 1.016
All Grain 21
Golden Sour
5 gal 6.18% 3.69 1.064 1.017
All Grain 56
Sour Saison
7.5 gal 4.85% 0 1.039 1.002
All Grain 27

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 104 American Grain base malt 1.8°L
37 58% 9% - 100%
Flaked Oats 84 Adjunct raw 2.2°L
33 8% 2% - 24%
American - Pilsner 77 American Grain base malt 1.8°L
37 56% 13% - 89%
American - White Wheat 71 American Grain base malt 2.8°L
40 24% 4% - 88%
American - Wheat 66 American Grain base malt 1.8°L
38 26% 5% - 100%
German - Acidulated Malt 57 German Grain acidulated malt 3.4°L
27 5% 1% - 21%
Flaked Wheat 51 Adjunct raw 2°L
34 14% 1% - 41%
German - Pilsner 48 German Grain base malt 1.6°L
38 51% 6% - 90%
Belgian - Pilsner 39 Belgian Grain base malt 1.6°L
37 61% 4% - 81%
German - Spelt Malt 28 German Grain base malt 2°L
37 9% 2% - 33%

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

Name Recipes Average AA Avg. Usage Usage Range
Saaz 44 3.5 74% 7% - 100%
Citra 29 11 33% 5% - 100%
Magnum 27 15 58% 4% - 100%
Cascade 23 7 59% 1% - 100%
Styrian Goldings 20 5.5 59% 19% - 100%
Mosaic 19 12.5 33% 8% - 100%
Amarillo 15 8.6 40% 2% - 100%
Strisselspalt 12 3.5 75% 33% - 100%
Nelson Sauvin 12 12.5 32% 2% - 100%
Centennial 11 10 55% 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 - American Ale Yeast US-05 31 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - Roeselare Ale Blend 3763 14 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Bootleg Biology - The Mad Fermentationist Saison Blend 13 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
Wyeast - French Saison 3711 11 Wyeast Ale 0.12 Low 80% 65°F 77°F
White Labs - California Ale Yeast WLP001 10 White Labs Ale High Medium 76.5% 68°F 73°F
Bootleg Biology - Sour Solera Blend 10 Bootleg Biology Blend Medium Medium 95% 65°F 75°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 10 White Labs Ale Med-High Low 85% 70°F 85°F
Danstar - Belle Saison Yeast 8 Danstar Ale High Low 80% 63°F 75°F
Fermentis - Safale - English Ale Yeast S-04 8 Fermentis / Safale Ale .0975 High 75% 54°F 77°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 33 Water Agt Mash 17% 0% - 100%
Whirlfloc 22 Fining Boil 53% 6% - 100%
Lactic acid 21 Water Agt Mash 62% 0% - 100%
Calcium Chloride (dihydrate) 16 Water Agt Mash 21% 0% - 100%
Calcium Chloride (dihydrate) 15 Water Agt Mash 17% 0% - 71%
Epsom Salt 8 Water Agt Mash 7% 0% - 44%
Irish Moss 7 Fining Boil 58% 5% - 100%
Baking Soda 6 Water Agt Mash 4% 0% - 23%
Table Salt 6 Water Agt Mash 1% 0% - 6%
Calcium Chloride (anhydrous) 4 Water Agt Mash 19% 0% - 33%

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