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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
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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