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	4257
Kettle Sour Pale	12 gal	5.9%	28.85	1.052	1.007		All Grain	3759
18: Sour Blonde Ale	5.5 gal	4.4%	4.95	1.044	1.011		All Grain	2377
Plum Saison #1	5.5 gal	8.03%	12.63	1.075	1.014		All Grain	2318
Apricot/Mango kettle sour Saison	3 gal	7.52%	13.55	1.062	1.005		All Grain	2233
Consecration Clone	6 gal	7.36%	20.98	1.074	1.018		All Grain	1980
White Knight	5 gal	4.71%	7.05	1.046	1.010		All Grain	1788
Amber Rhubarb Sour	3 gal	4.53%	16.56	1.046	1.011		All Grain	1668
The Weirding Way	5.5 gal	6.77%	4.45	1.056	1.005		All Grain	1517
Key Lime Rye	5.35 gal	5.59%	8.2	1.059	1.016		All Grain	1296

Newest Mixed-Fermentation Sour Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Kettle Sour #1	25 L	4.5%	8.47	1.042	1.008		All Grain	4
sour beer	50 L	6.64%	9.63	1.062	1.011		extract	0
Funky Horse	5.5 gal	5.14%	8.7	1.042	1.003		All Grain	12
Sour #4	3 gal	5.54%	0	1.059	1.017		BIAB	10
Golden Sour	10.5 gal	5.34%	3.3	1.054	1.014		BIAB	17
Peach Tree	2 gal	4.68%	17.29	1.048	1.013		BIAB	23
Kettle Sour Gose 1/2BBL	65 L	6.16%	11.41	1.059	1.012		All Grain	109
Kettle Sour Farmhouse w/ Tart Cherries	5 gal	6.72%	22.57	1.058	1.007		All Grain	521
Wild Galaxy	5 gal	4.18%	10.67	1.045	1.013		All Grain	31
Sour Saison	387 gal	4.71%	0	1.046	1.010		All Grain	35

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	101	American	Grain	base malt	1.8°L	37	58%	9% - 100%
Flaked Oats	79		Adjunct	raw	2.2°L	33	8%	2% - 24%
American - Pilsner	76	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	64	American	Grain	base malt	1.8°L	38	26%	5% - 100%
German - Acidulated Malt	52	German	Grain	acidulated malt	3.4°L	27	5%	1% - 21%
Flaked Wheat	49		Adjunct	raw	2°L	34	13%	1% - 41%
German - Pilsner	46	German	Grain	base malt	1.6°L	38	50%	6% - 90%
Belgian - Pilsner	37	Belgian	Grain	base malt	1.6°L	37	61%	4% - 81%
German - Wheat Malt	28	German	Grain	base malt	2°L	37	29%	6% - 57%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	42	3.5	74%	7% - 100%
Citra	28	11	33%	5% - 100%
Magnum	25	15	58%	4% - 100%
Cascade	22	7	58%	1% - 100%
Styrian Goldings	20	5.5	59%	19% - 100%
Mosaic	17	12.5	33%	8% - 100%
Amarillo	13	8.6	41%	2% - 100%
Centennial	11	10	55%	12% - 100%
East Kent Goldings	11	5	46%	8% - 100%
Strisselspalt	11	3.5	73%	33% - 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
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
Wyeast - Roeselare Ale Blend 3763	11	Wyeast	Ale	0.11	Variable	80%	65°F	85°F
White Labs - California Ale Yeast WLP001	10	White Labs	Ale	High	Medium	76.5%	68°F	73°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
Bootleg Biology - Sour Solera Blend	8	Bootleg Biology	Blend	Medium	Medium	95%	65°F	75°F
Fermentis - Safale - English Ale Yeast S-04	8	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Belle Saison Yeast	7	Danstar	Ale	High	Low	80%	63°F	75°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	28	Water Agt	Mash	16%	0% - 100%
Whirlfloc	21	Fining	Boil	53%	6% - 100%
Lactic acid	20	Flavor	Mash	62%	0% - 100%
Calcium Chloride (dihydrate)	16	Water Agt	Mash	21%	0% - 100%
Calcium Chloride (dihydrate)	11	Water Agt	Mash	12%	0% - 60%
Epsom Salt	8	Water Agt	Mash	7%	0% - 44%
Irish Moss	7	Fining	Boil	58%	5% - 100%
Baking Soda	5	Water Agt	Sparge	5%	0% - 23%
Table Salt	5	Water Agt	Mash	1%	0% - 6%
Calcium Chloride (anhydrous)	3	Water Agt	Mash	14%	0% - 27%

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