Style: Fermentation Sour Beer

• 39% Pale
• 28% Pilsner
• 21% Wheat
• 4% Oats
• 3% Crystal

% of total grain weight across all recipes · sums to ~100%

• 78% Wheat (21%)
• 66% Pale (42%)
• 62% Pilsner (53%)
• 43% Oats (8%)
• 36% Toast (7%)
• 35% Crystal (6%)

% of Fermentation Sour Beer recipes using each malt category (addition % in brackets)

• 10% Strisselspalt
• 9% Citra
• 8% Hallertau Mittelfrüh
• 6% El Dorado
• 6% Amarillo
• 5% Saaz (CZ)
• 5% Cryo - Mosaic
• 4% Hallertau Taurus
• 4% Cascade
• 3% Galaxy

% of Fermentation Sour Beer recipes using each hop

• 35% Oats, Flaked
• 19% Pilsner (2 Row) Ger
• 18% White Wheat Malt
• 17% Pilsner (2 Row) Bel
• 16% Rice Hulls
• 15% Wheat, Flaked
• 15% Pale Malt (2 Row) US
• 15% Wheat Malt, Bel
• 11% Wheat Malt, Ger
• 10% Aromatic Malt

Colour = malt category · bar = % of recipes

• 16% Safale American (US-05) Fermentis
• 10% Lactobacillus Blend (OYL-605) Omega Yeast
• 8% Lactobacillus (5335) Wyeast Labs
• 5% LalBrew Belle Saison Lallemand
• 5% Saccharomyces "Bruxellensis" Trois (WLP644) White Labs
• 4% Where Da Funk? (OYL-210) Omega
• 4% French Saison (3711) Wyeast Labs
• 3% WildBrew Philly Sour Lallemand
• 3% Brettanomyces Claussenii (WLP645) White Labs
• 3% Lactobacillus Brevis (WLP672) White Labs

% of Fermentation Sour Beer recipes using each strain