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
Kettle Sour Pale	12 gal	5.9%	28.85	1.052	1.007		All Grain	5222
Plum Saison #1	5.5 gal	8.03%	12.63	1.075	1.014		All Grain	3621
18: Sour Blonde Ale	5.5 gal	4.4%	4.95	1.044	1.011		All Grain	3164
Apricot/Mango kettle sour Saison	3 gal	7.52%	13.55	1.062	1.005		All Grain	2852
Amber Rhubarb Sour	3 gal	4.53%	16.56	1.046	1.011		All Grain	2396
Consecration Clone	6 gal	7.36%	20.98	1.074	1.018		All Grain	2358
Key Lime Rye	5.35 gal	5.59%	8.2	1.059	1.016		All Grain	1819
Pascal's Peach Sour Ale	5 gal	6.73%	1.96	1.063	1.012		All Grain	1704
The Weirding Way	5.5 gal	6.77%	4.45	1.056	1.005		All Grain	1699
Purple Pineapple Sour	14 gal	5.52%	5.71	1.056	1.014		All Grain	1412

Newest Mixed-Fermentation Sour Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Blackberry Brett Saison	5.5 gal	5.99%	11.54	1.058	1.012		All Grain	4
Dry-Hopped Sour	200 L	5.45%	20.46	1.050	1.009		All Grain	4
Sour	5.5 gal	6.5%	0	1.062	1.012		All Grain	8
Raspberry Sour - Philly Sour Yeast	21 L	4.78%	8.18	1.042	1.005		All Grain	19
Mango Sour	22 L	5.85%	37.67	1.052	1.008		All Grain	9
House Sour V1	4.75 gal	5%	8.9	1.047	1.009		All Grain	7
또 싸워	20 L	5.26%	3.66	1.050	1.010		All Grain	10
Whatever happens happens!	4 gal	6.49%	5.84	1.055	1.005		BIAB	7
American Golden Sour	6 gal	4.96%	8.66	1.046	1.008		All Grain	14
Brettish Bulldog	5.5 gal	5%	26.12	1.041	1.003		All Grain	22

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pale 2-Row	92		Grain	base malt	1.8°L	37	58%	9% - 100%
Flaked Oats	78		Adjunct	raw	2.2°L	33	8%	2% - 24%
American - Pilsner	68	American	Grain	base malt	1.8°L	37	56%	13% - 89%
American - White Wheat	67	American	Grain	base malt	2.8°L	40	23%	4% - 88%
American - Wheat	57	American	Grain	base malt	1.8°L	38	27%	5% - 100%
German - Acidulated Malt	46	German	Grain	acidulated malt	3.4°L	27	5%	1% - 21%
Flaked Wheat	44		Adjunct	raw	2°L	34	14%	1% - 41%
German - Pilsner	42	German	Grain	base malt	1.6°L	38	50%	6% - 90%
Belgian - Pilsner	33	Belgian	Grain	base malt	1.6°L	37	58%	4% - 81%
American - Vienna	27	American	Grain	base malt	4°L	35	20%	4% - 55%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	39	3.5	72%	7% - 100%
Citra	26	11	34%	5% - 100%
Magnum	24	15	55%	4% - 100%
Cascade	22	7	55%	1% - 100%
Styrian Goldings	15	5.5	52%	19% - 100%
Mosaic	14	12.5	34%	8% - 100%
Strisselspalt	13	3.5	76%	33% - 100%
Amarillo	11	8.6	35%	2% - 100%
Willamette	10	4.5	58%	13% - 100%
Nelson Sauvin	9	12.5	34%	2% - 100%

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	2		Grain	specialty malt	10°L	33	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		Adjunct	raw	2°L	36	30%	27% - 33%

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	27	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Bootleg Biology - The Mad Fermentationist Saison Blend	12	Bootleg Biology	Blend	Medium	Medium	90%	68°F	80°F
Wyeast - Roeselare Ale Blend 3763	11	Wyeast	Ale	0.11	Variable	80%	65°F	85°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	9	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Bootleg Biology - Sour Solera Blend	9	Bootleg Biology	Blend	Medium	Medium	95%	65°F	75°F
White Labs - Belgian Sour Mix WLP655	8	White Labs	Ale	Med-High	Med/Low	75%	80°F	85°F
Wyeast - French Saison 3711	8	Wyeast	Ale	0.12	Low	80%	65°F	77°F
Omega Yeast Labs - Hornindal Kveik OYL-091	7	Omega Yeast Labs	Norwegian Ales	0.12	High/Low	79%	70°F	95°F
The Yeast Bay - Mélange - Sour Blend	6	The Yeast Bay	Wilds & Sours	Low	Medium	85%	68°F	78°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Whirlfloc	24	Fining	Boil	59%	6% - 100%
Gypsum	22	Water Agt	Mash	14%	0% - 100%
Lactic acid	16	Water Agt	Mash	55%	0% - 100%
Calcium Chloride (dihydrate)	12	Water Agt	Mash	19%	0% - 100%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	11%	0% - 50%
Irish Moss	6	Fining	Boil	67%	17% - 100%
Table Salt	5	Water Agt	Mash	13%	0% - 63%
Epsom Salt	5	Water Agt	Mash	0%	0% - 0%
Baking Soda	4	Water Agt	Sparge	6%	0% - 23%
Calcium Chloride (anhydrous)	3	Water Agt	Mash	11%	0% - 33%

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