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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 3546
Kettle Sour Pale
12 gal 5.9% 28.85 1.052 1.007
All Grain 3237
Flemish Blueberry Sour
5.5 gal 5.24% 10.95 1.049 1.009
All Grain 2619
18: Sour Blonde Ale
5.5 gal 4.4% 4.95 1.044 1.011
All Grain 2147
Plum Saison #1
5.5 gal 8.03% 12.63 1.075 1.014
All Grain 2029
Apricot/Mango kettle sour Saison
3 gal 7.52% 13.55 1.062 1.005
All Grain 1980
Consecration Clone
6 gal 7.36% 20.98 1.074 1.018
All Grain 1810
White Knight
5 gal 4.71% 7.05 1.046 1.010
All Grain 1732
Amber Rhubarb Sour
3 gal 4.53% 16.56 1.046 1.011
All Grain 1468
The Weirding Way
5.5 gal 6.77% 4.45 1.056 1.005
All Grain 1458

Newest Mixed-Fermentation Sour Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Come Away With Me
5 gal 5.59% 6.28 1.066 1.023
BIAB 12
Tangerine Spirit
20 L 6.56% 8.06 1.066 1.016
All Grain 4
Table
18 L 3.16% 18.1 1.026 1.002
BIAB 15
Old Town Road
5.5 gal 4.71% 7.21 1.046 1.011
All Grain 30
Georgie's Eastie Yeastie
4.5 gal 5.82% 30.44 1.058 1.014
All Grain 8
kettle sour
110 L 5.17% 10.53 1.050 1.011
All Grain 8
Noble King
6.4 gal 4.32% 30.68 1.042 1.009
All Grain 77
0030 - Funked Wheat
340 L 6.34% 8.82 1.059 1.010
All Grain 12
Red & Blue
5 L 5.48% 9.08 1.056 1.014
All Grain 30
Long Term Sour
3 gal 5.63% 11.54 1.055 1.013
All Grain 14

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 95 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 75 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 60 American Grain base malt 1.8°L
38 26% 5% - 100%
Flaked Wheat 48 Adjunct raw 2°L
34 13% 1% - 41%
German - Acidulated Malt 45 German Grain acidulated malt 3.4°L
27 5% 1% - 21%
German - Pilsner 44 German Grain base malt 1.6°L
38 49% 6% - 91%
Belgian - Pilsner 36 Belgian Grain base malt 1.6°L
37 60% 4% - 81%
German - Vienna 25 German Grain base malt 4°L
37 18% 4% - 54%

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

Name Recipes Average AA Avg. Usage Usage Range
Saaz 42 3.5 75% 7% - 100%
Citra 26 11 35% 5% - 100%
Cascade 23 7 59% 1% - 100%
Magnum 23 15 57% 4% - 100%
Mosaic 16 12.5 41% 8% - 100%
Styrian Goldings 15 5.5 55% 19% - 100%
Amarillo 12 8.6 38% 2% - 100%
Strisselspalt 11 3.5 73% 33% - 100%
Willamette 11 4.5 54% 13% - 100%
Nelson Sauvin 10 12.5 35% 2% - 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 - Safale - American Ale Yeast US-05 28 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
White Labs - California Ale Yeast WLP001 10 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - Roeselare Ale Blend 3763 10 Wyeast Ale 0.11 Variable 80% 65°F 85°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
Fermentis / Safale - Safale - English Ale Yeast S-04 8 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Bootleg Biology - Sour Solera Blend 7 Bootleg Biology Blend Medium Medium 95% 65°F 75°F
Omega Yeast Labs - Hornindal Kveik OYL-091 6 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 23 Water Agt Mash 12% 0% - 100%
Whirlfloc 21 Fining Boil 53% 6% - 100%
Calcium Chloride (dihydrate) 18 Water Agt Mash 19% 0% - 100%
Lactic acid 14 Water Agt Mash 59% 0% - 100%
Irish Moss 6 Fining Boil 67% 17% - 100%
Epsom Salt 6 Water Agt Primary 8% 0% - 44%
Calcium Chloride (dihydrate) 4 Water Agt Mash 0% 0% - 0%
Baking Soda 3 Water Agt Mash 8% 0% - 23%
Chalk 2 Water Agt Mash 0% 0% - 0%
Table Salt 2 Water Agt Mash 0% 0% - 0%

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