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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 6158
Kettle Sour Pale
12 gal 5.9% 28.85 1.052 1.007
All Grain 4848
Plum Saison #1
5.5 gal 8.03% 12.63 1.075 1.014
All Grain 3074
18: Sour Blonde Ale
5.5 gal 4.4% 4.95 1.044 1.011
All Grain 2887
Apricot/Mango kettle sour Saison
3 gal 7.52% 13.55 1.062 1.005
All Grain 2633
Consecration Clone
6 gal 7.36% 20.98 1.074 1.018
All Grain 2235
Amber Rhubarb Sour
3 gal 4.53% 16.56 1.046 1.011
All Grain 2192
White Knight
5 gal 4.71% 7.05 1.046 1.010
All Grain 1938
The Weirding Way
5.5 gal 6.77% 4.45 1.056 1.005
All Grain 1654
Key Lime Rye
5.35 gal 5.59% 8.2 1.059 1.016
All Grain 1603

Newest Mixed-Fermentation Sour Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Hipster Lacto Wild Ale (Batch 002)
3.5 gal 4.58% 0 1.045 1.010
extract 5
Saison/NEIPA split batch
11 gal 5.67% 18.98 1.053 1.009
BIAB 25
Sour Ana 3
6 gal 6.05% 26.96 1.060 1.014
All Grain 14
Peaches and Gleam
990 gal 5.84% 0 1.059 1.015
All Grain 4
Honey Citrus Saison
3 gal 7% 24.9 1.061 1.008
BIAB 9
Dry-Hop Sour
5.5 gal 3.52% 70.39 1.036 1.009
extract 22
Hoppy Mango Kettle Sour
5.5 gal 6.01% 11.92 1.054 1.008
All Grain 5
Wheat, Oat, Honey wild ale
3.25 gal 4.62% 2.95 1.046 1.011
BIAB 12
Sante Saison
6 gal 5.68% 20.37 1.053 1.009
BIAB 15
Barrel
84 gal 5.16% 11.83 1.053 1.015
BIAB 3

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 119 American Grain base malt 1.8°L
37 59% 9% - 100%
Flaked Oats 95 Adjunct raw 2.2°L
33 8% 0% - 24%
American - Pilsner 87 American Grain base malt 1.8°L
37 57% 13% - 89%
American - White Wheat 81 American Grain base malt 2.8°L
40 23% 4% - 88%
American - Wheat 73 American Grain base malt 1.8°L
38 26% 5% - 100%
German - Acidulated Malt 62 German Grain acidulated malt 3.4°L
27 6% 1% - 30%
Flaked Wheat 57 Adjunct raw 2°L
34 14% 1% - 41%
German - Pilsner 54 German Grain base malt 1.6°L
38 53% 6% - 90%
Belgian - Pilsner 44 Belgian Grain base malt 1.6°L
37 60% 4% - 89%
German - Wheat Malt 33 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 49 3.5 75% 7% - 100%
Citra 34 11 32% 5% - 100%
Magnum 29 15 58% 4% - 100%
Cascade 24 7 55% 1% - 100%
Mosaic 22 12.5 32% 3% - 100%
Styrian Goldings 21 5.5 55% 19% - 100%
East Kent Goldings 16 5 53% 8% - 100%
Amarillo 14 8.6 37% 2% - 100%
Simcoe 13 12.7 35% 3% - 100%
Strisselspalt 12 3.5 75% 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 Grain other 2°L
36 33% 15% - 50%
Belgian - Unmalted Wheat 2 Belgian Grain raw 2°L
36 30% 27% - 33%
American - Carapils (Dextrine Malt) 2 American Grain crystal malt 1.8°L
33 67% 33% - 100%
Belgian - Aromatic 1 Belgian Grain roasted malt 38°L
33 15% 15% - 15%
German - De-Husked Caraf II 1 German Grain roasted malt 418°L
32 8% 8% - 8%
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%

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
Wyeast - Roeselare Ale Blend 3763 15 Wyeast Ale 0.11 Variable 80% 65°F 85°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 14 White Labs Ale Med-High Low 85% 70°F 85°F
Bootleg Biology - The Mad Fermentationist Saison Blend 13 Bootleg Biology Blend Medium Medium 90% 68°F 80°F
Bootleg Biology - Sour Solera Blend 12 Bootleg Biology Blend Medium Medium 95% 65°F 75°F
White Labs - Belgian Sour Mix WLP655 11 White Labs Ale Med-High Med/Low 75% 80°F 85°F
Fermentis - Safale - English Ale Yeast S-04 11 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - French Saison 3711 10 Wyeast Ale 0.12 Low 80% 65°F 77°F
White Labs - California Ale Yeast WLP001 9 White Labs Ale High Medium 76.5% 68°F 73°F
Imperial Yeast - F08 Sour Batch Kidz 9 Imperial Yeast Ale Low 80% 68°F 76°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 42 Water Agt Mash 14% 0% - 100%
Lactic acid 29 Water Agt Mash 64% 0% - 100%
Whirlfloc 27 Fining Boil 55% 6% - 100%
Calcium Chloride (dihydrate) 23 Water Agt Mash 18% 0% - 100%
Calcium Chloride (dihydrate) 14 Water Agt Mash 20% 0% - 100%
Table Salt 11 Water Agt Mash 12% 0% - 100%
Epsom Salt 10 Water Agt Mash 6% 0% - 44%
Baking Soda 8 Water Agt Sparge 3% 0% - 23%
Calcium Chloride (anhydrous) 8 Water Agt Mash 12% 0% - 33%
Wyeast - Beer Nutrient 8 Other Boil 53% 0% - 100%

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