American Wild Ale - Mixed-Fermentation Sour Beer
BJCP Style GuideTop 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 | 5827 | |
| 18: Sour Blonde Ale |
5.5 gal | 4.4% | 4.95 | 1.044 | 1.011 | All Grain | 3662 | |
| Apricot/Mango kettle sour Saison |
3 gal | 7.52% | 13.55 | 1.062 | 1.005 | All Grain | 3283 | |
| Pascal's Peach Sour Ale |
5 gal | 6.73% | 1.96 | 1.063 | 1.012 | All Grain | 3100 | |
| Amber Rhubarb Sour |
3 gal | 4.53% | 16.56 | 1.046 | 1.011 | All Grain | 2786 | |
| Consecration Clone |
6 gal | 7.36% | 20.98 | 1.074 | 1.018 | All Grain | 2671 | |
| Key Lime Rye |
5.35 gal | 5.59% | 8.2 | 1.059 | 1.016 | All Grain | 2206 | |
| Purple Pineapple Sour |
14 gal | 5.52% | 5.71 | 1.056 | 1.014 | All Grain | 1945 | |
| The Weirding Way |
5.5 gal | 6.77% | 4.45 | 1.056 | 1.005 | All Grain | 1943 | |
| Nectarous clone |
6 gal | 5.52% | 15.76 | 1.050 | 1.008 | All Grain | 1449 |
Newest Mixed-Fermentation Sour Beer Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Kisovec |
80 L | 6.45% | 0 | 1.054 | 1.005 | All Grain | 21 | |
| Wild Sour Ale |
3 gal | 5.27% | 24.79 | 1.047 | 1.007 | BIAB | 20 | |
| Thin Wit Duke [Mm] |
23 L | 4.62% | 6.03 | 1.049 | 1.014 | All Grain | 37 | |
| Mixed Saison |
11 gal | 5% | 17.43 | 1.046 | 1.008 | All Grain | 51 | |
| Mixed Fermentation Red Ale |
5.5 gal | 5.58% | 1.97 | 1.057 | 1.015 | BIAB | 84 | |
| golden sour ale base |
5.7 gal | 6.63% | 6.19 | 1.053 | 1.003 | All Grain | 64 | |
| Hoppy Mango Sour AA AB (18) |
5 L | 6.75% | 41.82 | 1.059 | 1.008 | All Grain | 94 | |
| PSBAW (Philly Sour Brett Azacca Wheat) |
3.35 gal | 4.68% | 15.96 | 1.043 | 1.007 | extract | 64 | |
| Wine lambic |
6 gal | 6.16% | 2.02 | 1.063 | 1.016 | All Grain | 55 | |
| tropical kettle sour |
1000 L | 7.4% | 1.58 | 1.069 | 1.013 | All Grain | 59 |
Fermentables Used In Mixed-Fermentation Sour Beer Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Pale 2-Row | 111 | Grain | base malt |
1.8°L
|
37 | 58% | 9% - 100% | |
| Flaked Oats | 97 | Adjunct | raw |
2.2°L
|
33 | 8% | 2% - 24% | |
| American - White Wheat | 86 | American | Grain | base malt |
2.8°L
|
40 | 24% | 3% - 88% |
| American - Pilsner | 85 | American | Grain | base malt |
1.8°L
|
37 | 56% | 13% - 89% |
| American - Wheat | 70 | American | Grain | base malt |
1.8°L
|
38 | 26% | 3% - 100% |
| German - Acidulated Malt | 59 | German | Grain | acidulated malt |
3.4°L
|
27 | 5% | 1% - 30% |
| German - Pilsner | 53 | German | Grain | base malt |
1.6°L
|
38 | 53% | 6% - 90% |
| Flaked Wheat | 48 | Adjunct | raw |
2°L
|
34 | 14% | 1% - 41% | |
| Belgian - Pilsner | 41 | Belgian | Grain | base malt |
1.6°L
|
37 | 59% | 4% - 89% |
| German - Spelt Malt | 35 | German | Grain | base malt |
2°L
|
37 | 8% | 2% - 33% |
Hops Used In Mixed-Fermentation Sour Beer Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 42 | 3.5 | 72% | 7% - 100% |
| Citra | 34 | 11 | 33% | 5% - 100% |
| Magnum | 30 | 15 | 56% | 4% - 100% |
| Mosaic | 25 | 12.5 | 33% | 6% - 100% |
| Cascade | 24 | 7 | 51% | 1% - 100% |
| Styrian Goldings | 21 | 5.5 | 55% | 19% - 100% |
| East Kent Goldings | 15 | 5 | 51% | 8% - 100% |
| Simcoe | 15 | 12.7 | 30% | 3% - 100% |
| Strisselspalt | 15 | 3.5 | 79% | 33% - 100% |
| Nelson Sauvin | 13 | 12.5 | 33% | 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 | 33 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Bootleg Biology - The Mad Fermentationist Saison Blend | 16 | Bootleg Biology | Blend | Medium | Medium | 90% | 68°F | 80°F |
| Wyeast - Roeselare Ale Blend 3763 | 15 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| White Labs - Saccharomyces "Bruxellensis" Trois WLP644 | 13 | White Labs | Ale | Med-High | Low | 85% | 70°F | 85°F |
| White Labs - Belgian Sour Mix WLP655 | 12 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°F |
| Fermentis - Safale - English Ale Yeast S-04 | 12 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Bootleg Biology - Sour Solera Blend | 11 | Bootleg Biology | Blend | Medium | Medium | 95% | 65°F | 75°F |
| White Labs - California Ale Yeast WLP001 | 10 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - French Saison 3711 | 9 | Wyeast | Ale | 0.12 | Low | 80% | 65°F | 77°F |
| Omega Yeast Labs - Hornindal Kveik OYL-091 | 8 | 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 | 47 | Water Agt | Mash | 13% | 0% - 100% |
| Lactic acid | 36 | Water Agt | Mash | 58% | 0% - 100% |
| Whirlfloc | 27 | Fining | Boil | 57% | 6% - 100% |
| Calcium Chloride (dihydrate) | 25 | Water Agt | Mash | 13% | 0% - 71% |
| Calcium Chloride (dihydrate) | 14 | Water Agt | Mash | 20% | 0% - 100% |
| Epsom Salt | 13 | Water Agt | Primary | 4% | 0% - 44% |
| Calcium Chloride (anhydrous) | 11 | Water Agt | Mash | 8% | 0% - 33% |
| Baking Soda | 7 | Water Agt | Mash | 3% | 0% - 23% |
| Irish Moss | 7 | Fining | Boil | 58% | 5% - 100% |
| Table Salt | 7 | Water Agt | Mash | 1% | 0% - 6% |
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