Recipes: Fermentation Sour Beer

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Style Profile based on 122 recipes

OG

1.055

FG

1.013

IBU

11

ABV

5.6%

BU:GU

0.19

Hops

2.6 g/L

Grain Bill Composition

  • 95% Base
  • 7% Toast
  • 6% Crystal
  • 5% Acid
  • 5% Roast

Median % of grist by malt category

Common Hops

  • 11% Strisselspalt
  • 10% Citra
  • 8% Hallertau Mittelfrüh
  • 7% Amarillo
  • 7% El Dorado
  • 5% Cryo - Mosaic
  • 4% Samba
  • 4% Cascade
  • 3% Willamette
  • 3% Hallertau Taurus

% of Fermentation Sour Beer recipes using each hop

Common Fermentables

  • 36% Oats, Flaked
  • 20% Pilsner (2 Row) Ger
  • 17% White Wheat Malt
  • 17% Rice Hulls
  • 16% Wheat, Flaked
  • 16% Pale Malt (2 Row) US
  • 16% Pilsner (2 Row) Bel
  • 15% Wheat Malt, Bel
  • 11% Wheat Malt, Ger
  • 11% Aromatic Malt

Colour = malt category · bar = % of recipes

Common Yeasts

  • 16% Safale American (US-05) Fermentis
  • 10% Lactobacillus Blend (OYL-605) Omega Yeast
  • 7% Lactobacillus (5335) Wyeast Labs
  • 6% LalBrew Belle Saison Lallemand
  • 5% Saccharomyces "Bruxellensis" Trois (WLP644) White Labs
  • 4% French Saison (3711) Wyeast Labs
  • 4% Where Da Funk? (OYL-210) Omega
  • 3% Lactobacillus Brevis (WLP672) White Labs
  • 3% Brettanomyces Claussenii (WLP645) White Labs
  • 2% Belgian Saison (3724) Wyeast Labs

% of Fermentation Sour Beer recipes using each strain

Recipes Styles Login Calcs