American Wild Ale - Mixed-Fermentation Sour Beer
A sour and/or funky version of a base style of beer.
Flavor Profile: Variable by base style. Look for an agreeable balance between the base beer and the fermentation character. A range of results is possible from fairly high acidity/funk to a subtle, pleasant, harmonious beer. The best examples are pleasurable to drink wit
Ingredients: Virtually any style of beer. Usually fermented by Lactobacillus and/or Pediococcus, often in conjunction with Saccharomyces and/or Brettanomyces. Can also be a blend of styles. Wood or barrel aging is very common, but not required.
BJCP Style GuideTop 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 | 6802 | |
Pascal's Peach Sour Ale |
5 gal | 6.73% | 1.96 | 1.063 | 1.012 | All Grain | 5453 | |
18: Sour Blonde Ale |
5.5 gal | 4.4% | 4.95 | 1.044 | 1.011 | All Grain | 5142 | |
Apricot/Mango kettle sour Saison |
3 gal | 7.52% | 13.55 | 1.062 | 1.005 | All Grain | 4397 | |
Amber Rhubarb Sour |
3 gal | 4.53% | 16.56 | 1.046 | 1.011 | All Grain | 3836 | |
Consecration Clone |
6 gal | 7.36% | 20.98 | 1.074 | 1.018 | All Grain | 3561 | |
Key Lime Rye |
5.35 gal | 5.59% | 8.2 | 1.059 | 1.016 | All Grain | 3099 | |
Purple Pineapple Sour |
14 gal | 5.52% | 5.71 | 1.056 | 1.014 | All Grain | 3041 | |
Vanilla Raspberry Pastry Sour |
5.5 gal | 6.11% | 12.59 | 1.069 | 1.022 | All Grain | 2916 | |
Wildflower Table Beer Clone |
12 L | 3.08% | 23.01 | 1.025 | 1.002 | BIAB | 2802 |
Newest Mixed-Fermentation Sour Beer Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
bichos1 |
21.5 L | 4.21% | 9.1 | 1.046 | 1.014 | All Grain | 18 | |
Tangerine & Vanilla Sour Ale |
20.7 L | 4.72% | 5.56 | 1.047 | 1.011 | All Grain | 42 | |
Solera Project |
5.5 gal | 7.25% | 3.62 | 1.067 | 1.012 | All Grain | 51 | |
Blueberry Sour APA |
21 L | 6.53% | 22.32 | 1.058 | 1.008 | All Grain | 162 | |
Tasty Lemon - American Sour |
20 L | 5.63% | 40.54 | 1.049 | 1.006 | All Grain | 304 | |
Strawberry Sour Ana 5 |
3 gal | 5.09% | 12.84 | 1.047 | 1.008 | All Grain | 112 | |
Brad's Painkiller |
5.25 gal | 6.85% | 5.38 | 1.078 | 1.025 | All Grain | 193 | |
K-POP Kettle Sour MB |
6 gal | 5.99% | 7.72 | 1.053 | 1.007 | All Grain | 429 | |
Peach Sour |
500 L | 5.33% | 6.62 | 1.050 | 1.010 | All Grain | 278 | |
Raspberry Blackberry Sour Ale |
5.5 gal | 6.2475% | 0 | 1.056 | 1.008 | BIAB | 67 |
Fermentables Used In Mixed-Fermentation Sour Beer Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
US - Pale 2-Row | 126 | US | Grain | base malt |
1.8°L
|
37 | 59% | 9% - 100% |
Flaked Oats | 120 | Adjunct | raw |
2.2°L
|
33 | 8% | 2% - 24% | |
American - White Wheat | 104 | American | Grain | base malt |
2.8°L
|
40 | 23% | 3% - 88% |
American - Pilsner | 101 | American | Grain | base malt |
1.8°L
|
37 | 58% | 13% - 89% |
American - Wheat | 80 | American | Grain | base malt |
1.8°L
|
38 | 27% | 3% - 100% |
German - Acidulated Malt | 78 | German | Grain | acidulated malt |
3.4°L
|
27 | 5% | 1% - 30% |
Flaked Wheat | 72 | Adjunct | raw |
2°L
|
34 | 13% | 1% - 41% | |
German - Pilsner | 60 | German | Grain | base malt |
1.6°L
|
38 | 54% | 6% - 90% |
Belgian - Pilsner | 48 | Belgian | Grain | base malt |
1.6°L
|
37 | 59% | 4% - 89% |
German - Spelt Malt | 42 | 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 | 57 | 3.5 | 73% | 7% - 100% |
Citra | 38 | 11 | 33% | 5% - 100% |
Mosaic | 34 | 12.5 | 34% | 3% - 100% |
Magnum | 34 | 15 | 59% | 4% - 100% |
Cascade | 29 | 7 | 58% | 1% - 100% |
Styrian Goldings | 21 | 5.5 | 55% | 19% - 100% |
East Kent Goldings | 19 | 5 | 54% | 8% - 100% |
Amarillo | 18 | 8.6 | 40% | 2% - 100% |
Simcoe | 17 | 12.7 | 33% | 3% - 100% |
Nelson Sauvin | 16 | 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 |
---|---|---|---|---|---|---|---|---|
Rolled Oats | 2 | Adjunct | raw |
2.2°L
|
33 | 21% | 8% - 33% | |
Torrified Wheat | 2 | Adjunct | raw |
2°L
|
36 | 33% | 15% - 50% | |
American - Carapils (Dextrine Malt) | 2 | American | Grain | crystal malt |
1.8°L
|
33 | 67% | 33% - 100% |
Munich - Light 10L | 2 | Grain | specialty malt |
10°L
|
33 | 30% | 26% - 33% | |
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 | 51 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Lallemand - WildBrew Philly Sour | 36 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
Wyeast - Roeselare Ale Blend 3763 | 17 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
Bootleg Biology - Sour Solera Blend | 16 | Bootleg Biology | Blend | Medium | Medium | 95% | 65°F | 75°F |
Fermentis - Safale - English Ale Yeast S-04 | 15 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Bootleg Biology - The Mad Fermentationist Saison Blend | 15 | Bootleg Biology | Blend | Medium | Medium | 90% | 68°F | 80°F |
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 | 14 | White Labs | Ale | Med-High | Low | 85% | 70°F | 85°F |
Wyeast - French Saison 3711 | 13 | Wyeast | Ale | 0.12 | Low | 80% | 65°F | 77°F |
Omega Yeast Labs - Lactobacillus Blend OYL-605 | 12 | Omega Yeast Labs | Bacterial Cultures | 0.12 | N/A | 0% | 68°F | 95°F |
White Labs - Belgian Sour Mix WLP655 | 12 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°F |
Other Ingredients Used In Mixed-Fermentation Sour Beer Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 76 | Water Agt | Mash | 13% | 0% - 100% |
Lactic acid | 56 | Water Agt | Mash | 61% | 0% - 100% |
Calcium Chloride (dihydrate) | 46 | Water Agt | Mash | 15% | 0% - 100% |
Whirlfloc | 38 | Water Agt | Boil | 54% | 4% - 100% |
Epsom Salt | 27 | Water Agt | Mash | 7% | 0% - 44% |
Calcium Chloride (anhydrous) | 20 | Water Agt | Mash | 7% | 0% - 40% |
Baking Soda | 14 | Water Agt | Mash | 5% | 0% - 31% |
Calcium Chloride (dihydrate) | 14 | Water Agt | Mash | 20% | 0% - 100% |
Yeast Nutrient | 12 | Other | Boil | 23% | 0% - 100% |
Table Salt | 12 | Water Agt | Mash | 10% | 0% - 100% |