Wood Beer - Specialty Wood-Aged Beer

Top 10 Specialty Wood-Aged Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Rum Barrel Porter	5.5 gal	5.96%	58.61	1.061	1.015		All Grain	759
wild west sour melange 1	15 L	10.61%	8.92	1.102	1.021		All Grain	743
Blonde base beer	5.5 gal	5.69%	12.92	1.046	1.002		All Grain	630
Dark base beer	5.5 gal	6.95%	10.7	1.056	1.003		All Grain	618
Right Bank Amber - Cognac Barrel Aged Amber	5.5 gal	6.91%	18.61	1.067	1.015		extract	576
Big Black Stout 2.0 (herms)	11 gal	11.78%	66.3	1.105	1.024		All Grain	475
Bourbon Barrel Porter	8.25 gal	6.94%	58.94	1.064	1.011		All Grain	442
Big Ugly Collab	70 gal	6.22%	29.09	1.056	1.008		All Grain	395
Dragonfly's Milk (Dragon's Milk Clone)	2.5 gal	10.21%	39.16	1.105	1.027		BIAB	322
Bourbon Vanilla Stout	5.5 gal	7.75%	0	1.079	1.02		All Grain	93

Newest Specialty Wood-Aged Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Table Brett	122 gal	4.25%	12.81	1.033	1.001		All Grain	22
Tequila Lime Ale	5 gal	5.8%	0	1.06	1.016		extract	31
Cuvee Barrel Contribution	9.25 L	10.14%	19.67	1.096	1.018		BIAB	42
Acerglyn - Bourbon Oak	3 gal	11.63%	0	1.092	1.004		All Grain	56
Clusterfuggle Vanilla Stout	5.5 gal	6.12%	39.95	1.065	1.019		extract	52
Bourbon Vanilla Stout	5.5 gal	7.75%	0	1.079	1.02		All Grain	93
Peach Bourbon sour	130 L	7.56%	0	1.074	1.017		All Grain	101
Dragonfly's Milk (Dragon's Milk Clone)	2.5 gal	10.21%	39.16	1.105	1.027		BIAB	322
Tennessee No7 Strong Ale	5.5 gal	8.42%	44.46	1.085	1.021		BIAB	331
An Oud to Bruin #2	3.5 gal	5.16%	16.49	1.049	1.01		All Grain	332

Fermentables Used In Specialty Wood-Aged Beer Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pale 2-Row	5	American	Grain	Base malt	1.8 °L	37	76%	62% - 82%
Chocolate	5	American	Grain	Roasted malt	350 °L	29	5%	3% - 9%
Caramel / Crystal 120L	4	American	Grain	Crystal malt	120 °L	33	5%	4% - 6%
Flaked Oats	4		Adjunct	Raw	2.2 °L	33	5%	1% - 10%
Maris Otter Pale	4	United Kingdom	Grain	Base malt	3.75 °L	38	64%	45% - 77%
Munich - Light 10L	3	American	Grain	Base malt	10 °L	33	39%	14% - 87%
Flaked Corn	3		Adjunct	Raw	0.5 °L	40	9%	5% - 14%
Pilsner	3	German	Grain	Base malt	1.6 °L	38	31%	22% - 44%
Pilsner	3	American	Grain	Base malt	1.8 °L	37	46%	22% - 78%
Caramel / Crystal 60L	3	American	Grain	Crystal malt	60 °L	34	4%	3% - 5%

Hops Used In Specialty Wood-Aged Beer Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
East Kent Goldings	4	5.3	57%	25% - 100%
Nugget	3	14	31%	25% - 50%
Warrior	2	17.3	70%	40% - 100%
Saaz	2	3.3	33%	19% - 50%
Fuggles	2	4.4	56%	50% - 62%
Crystal	2	3.3	80%	60% - 100%
Cluster	2	0	44%	38% - 50%
Chinook	2	14.6	50%	50% - 50%
Magnum	2	14.5	83%	67% - 100%
Cascade	2	6	47%	5% - 88%

Steeping Grains Used In Specialty Wood-Aged Beer Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Barley	1		Adjunct	Raw	2.2 °L	32	71%	71% - 71%
CaraMunich	1	Belgian	Grain	Crystal malt	50 °L	33	44%	44% - 44%
Flaked Oats	1		Adjunct	Raw	2.2 °L	33	17%	17% - 17%
Special B	1	Belgian	Grain	Roasted malt	115 °L	34	44%	44% - 44%
Caramel / Crystal 60L	1	American	Grain	Crystal malt	60 °L	34	17%	17% - 17%
Carafa II	1	German	Grain	Roasted malt	425 °L	32	11%	11% - 11%
Carapils (Dextrine Malt)	1	American	Grain	Crystal malt	1.8 °L	33	17%	17% - 17%
Black Patent	1	United Kingdom	Grain	Roasted malt	525 °L	27	25%	25% - 25%
Roasted Barley	1	American	Grain	Roasted malt	300 °L	33	25%	25% - 25%
Lime juice	1		Fruit	Fruit	0 °L	0.45	29%	29% - 29%

Yeasts Used In Specialty Wood-Aged Beer Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Irish Ale Yeast WLP004	2	White Labs	Ale	Med-High	Med-High	71.5	65°F	68°F
American Ale Yeast Blend WLP060	1	White Labs	Ale	Med-High	Medium	76	68°F	72°F
Trappist High Gravity 3787	1	Wyeast	Ale	0.12	Med-High	76	64°F	78°F
Bier de Garde 3725	1	Wyeast	Ale	0.12	Low	76	70°F	95°F
California Ale V Yeast WLP051	1	White Labs	Ale	Med-High	Med-High	72.5	66°F	70°F
Safale - American Ale Yeast US-05	1	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Brettanomyces Bruxellensis WLP650	1	White Labs	Ale	Med-High	Low	78	85°F	95°F
California Ale Yeast WLP001	1	White Labs	Ale	High	Medium	76.5	68°F	73°F
Safbrew - General/Belgian Yeast S-33	1	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
British Ale Yeast #2	1	GigaYeast	Ale		High	81	64°F	75°F
Dry English Ale Yeast WLP007	1	White Labs	Ale	Med-High	Med-High	75	65°F	70°F

Other Ingredients Used In Specialty Wood-Aged Beer Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
vanilla beans	2	Flavor	Secondary	76%	73% - 80%
Bourbon	2	Flavor	Secondary	20%	15% - 24%
Irish Moss	2	Fining	Boil	13%	12% - 13%
American Med Toast Oak Chips	1	Flavor	Secondary	5%	5% - 5%
Oak Chips	1	Flavor	Secondary	4%	4% - 4%
Jack Daniels	1	Flavor	Secondary	14%	14% - 14%
Vanlla Beans	1	Flavor	Secondary	80%	80% - 80%
Oak spirals (Med)	1	Other	Secondary	100%	100% - 100%
Jack Daniels Wood Chips	1	Flavor	Secondary	29%	29% - 29%
Whirlfloc Tablet	1	Fining	Boil	24%	24% - 24%
Calcium Chloride	1	Water Agt	Mash	100%	100% - 100%

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