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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 3926
Kettle Sour Pale
12 gal 5.9% 28.85 1.052 1.007
All Grain 3506
18: Sour Blonde Ale
5.5 gal 4.4% 4.95 1.044 1.011
All Grain 2268
Plum Saison #1
5.5 gal 8.03% 12.63 1.075 1.014
All Grain 2240
Apricot/Mango kettle sour Saison
3 gal 7.52% 13.55 1.062 1.005
All Grain 2124
Consecration Clone
6 gal 7.36% 20.98 1.074 1.018
All Grain 1901
White Knight
5 gal 4.71% 7.05 1.046 1.010
All Grain 1765
Amber Rhubarb Sour
3 gal 4.53% 16.56 1.046 1.011
All Grain 1596
The Weirding Way
5.5 gal 6.77% 4.45 1.056 1.005
All Grain 1492
Key Lime Rye
5.35 gal 5.59% 8.2 1.059 1.016
All Grain 1250

Newest Mixed-Fermentation Sour Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Wild Galaxy
5.5 gal 3.87% 9.7 1.041 1.012
All Grain 3
Sour Saison
387 gal 6.24% 0 1.046 0.999
All Grain 18
IGAZZI
450 L 4.77% 3.71 1.044 1.008
All Grain 19
Pale Brett Sour
5.5 gal 6.99% 7.23 1.066 1.013
All Grain 17
Portal Juice
5.5 gal 3.56% 31.34 1.069 1.042
All Grain 5
EcuaciĆ³n Secreta - Brett Sour IPA
20 L 4.17% 22.63 1.059 1.027
All Grain 11
Russian River Consecration
6 gal 8.73% 13.97 1.076 1.009
All Grain 13
Russian River Sanctification 100% Brett Fermented
6 gal 6.52% 25.49 1.057 1.008
All Grain 27
Malus 4
18 L 5.6% 0.38 1.055 1.013
All Grain 18
idk 10 gal
10 gal 4.96% 34.54 1.040 1.002
All Grain 16

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 80 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 23% 4% - 88%
American - Wheat 64 American Grain base malt 1.8°L
38 26% 5% - 100%
German - Acidulated Malt 50 German Grain acidulated malt 3.4°L
27 5% 1% - 21%
Flaked Wheat 47 Adjunct raw 2°L
34 14% 1% - 41%
German - Pilsner 45 German Grain base malt 1.6°L
38 48% 6% - 90%
Belgian - Pilsner 37 Belgian Grain base malt 1.6°L
37 61% 4% - 81%
American - Vienna 26 American Grain base malt 4°L
35 19% 4% - 55%

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

Name Recipes Average AA Avg. Usage Usage Range
Saaz 43 3.5 74% 7% - 100%
Citra 28 11 33% 5% - 100%
Magnum 25 15 58% 4% - 100%
Cascade 23 7 59% 1% - 100%
Styrian Goldings 20 5.5 59% 19% - 100%
Mosaic 18 12.5 35% 8% - 100%
Willamette 12 4.5 51% 13% - 100%
Amarillo 12 8.6 38% 2% - 100%
Nelson Sauvin 11 12.5 33% 2% - 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 29 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
Omega Yeast Labs - Hornindal Kveik OYL-091 7 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 28 Water Agt Mash 14% 0% - 100%
Whirlfloc 21 Water Agt Mash 53% 6% - 100%
Lactic acid 20 Water Agt Mash 62% 0% - 100%
Calcium Chloride (dihydrate) 17 Water Agt Mash 20% 0% - 100%
Calcium Chloride (dihydrate) 11 Water Agt Mash 12% 0% - 60%
Epsom Salt 7 Water Agt Mash 6% 0% - 44%
Irish Moss 6 Fining Boil 67% 17% - 100%
Baking Soda 4 Water Agt Sparge 6% 0% - 23%
Table Salt 4 Water Agt Mash 0% 0% - 0%
Chalk 3 Water Agt Mash 10% 0% - 29%

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