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Wood Beer - Specialty Wood-Aged Beer

BJCP Style Guide

Top 10 Specialty Wood-Aged Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Clusterfuggle Vanilla Stout
5.5 gal 6.12% 39.95 1.065 1.019
extract 2492
Rum Barrel Porter
5.5 gal 5.96% 58.61 1.061 1.015
All Grain 1530
Bourbon Barrel Porter
8.25 gal 6.94% 58.94 1.064 1.011
All Grain 1464
Dragonfly's Milk (Dragon's Milk Clone)
2.5 gal 10.21% 39.16 1.105 1.027
BIAB 1241
wild west sour melange 1
15 L 10.61% 8.92 1.102 1.021
All Grain 1216
Right Bank Amber - Cognac Barrel Aged Amber
5.5 gal 6.91% 18.61 1.067 1.015
extract 1175
Bourbon Barrel-Aged Imperial Stout
10 gal 12.56% 98.29 1.122 1.027
Partial Mash 1119
Blonde base beer
5.5 gal 5.69% 12.92 1.046 1.002
All Grain 1067
Dark base beer
5.5 gal 6.95% 10.7 1.056 1.003
All Grain 999
Big Black Stout 2.0 (herms)
11 gal 11.78% 66.3 1.105 1.024
All Grain 793

Newest Specialty Wood-Aged Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Oui Oui thea Vosegus
5.75 gal 8.57% 35.2 1.076 1.011
All Grain 103
Spooky Ale
5.5 gal 6.29% 28.52 1.059 1.011
BIAB 93
Gin Barrel-Aged Saison
5.5 gal 6.64% 28.98 1.058 1.007
All Grain 187
Gin Barrel-Aged Saison
5.5 gal 6.64% 27.12 1.058 1.007
All Grain 713
Bourbon Barrel-Aged Imperial Stout
10 gal 12.56% 98.29 1.122 1.027
Partial Mash 1119
BA Imperial Stout ‘21
15 gal 11.99% 78.77 1.114 1.023
BIAB 25
Smoked Tequila Ale
5 gal 6.95% 27.58 1.071 1.018
extract 362
BA Imperial Brown Ale
19 L 11.86% 41.07 1.110 1.020
All Grain 231
BCS clone
5.5 gal 11.93% 42.24 1.114 1.023
All Grain 174
kill the grind
2 gal 9.68% 59.41 1.091 1.018
All Grain 170

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Pale 2-Row 10 Grain base malt 1.8°L
37 69% 29% - 81%
American - Chocolate 10 American Grain roasted malt 350°L
29 6% 3% - 11%
Munich - Light 10L 8 Grain specialty malt 10°L
33 21% 6% - 87%
Flaked Oats 6 Adjunct raw 2.2°L
33 6% 1% - 11%
American - Roasted Barley 5 American Grain roasted malt 300°L
33 4% 2% - 5%
American - Caramel / Crystal 120L 5 American Grain crystal malt 120°L
33 4% 2% - 6%
American - Caramel / Crystal 60L 4 American Grain crystal malt 60°L
34 5% 3% - 9%
United Kingdom - Maris Otter Pale 4 United Kingdom Grain base malt 3.75°L
38 64% 45% - 77%
Munich Dark 20L 4 Grain specialty malt 20°L
34 19% 1% - 41%
American - Pilsner 4 American Grain base malt 1.8°L
37 63% 22% - 78%

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

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 5 5 55% 25% - 100%
Warrior 3 16 54% 21% - 100%
Chinook 3 13 41% 21% - 50%
Nugget 3 14 38% 25% - 50%
Fuggles 2 4.5 56% 50% - 62%
Willamette 2 4.5 30% 25% - 50%
Ahtanum 2 6 47% 0% - 100%
Magnum 2 15 83% 67% - 100%
Crystal 2 4.3 80% 60% - 100%
Sorachi Ace 2 11.1 33% 27% - 46%

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range

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

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 5 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - London Ale 1028 2 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Omega Yeast Labs - French Saison OYL-026 2 Omega Yeast Labs Belgian Ales 0.12 Low 85% 65°F 77°F
Wyeast - American Ale 1056 2 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - Irish Ale Yeast WLP004 2 White Labs Ale Med-High Med-High 71.5% 65°F 68°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 5 Water Agt Mash 3% 0% - 9%
Epsom Salt 4 Water Agt Mash 32% 0% - 100%
Lactic acid 3 Water Agt Mash 88% 63% - 100%
Baking Soda 3 Water Agt Mash 26% 5% - 56%
Chalk 2 Water Agt Mash 42% 41% - 44%
Irish Moss 2 Fining Boil 13% 12% - 13%
Calcium Chloride (dihydrate) 2 Water Agt Mash 4% 0% - 8%
Whirlfloc 2 Flavor Mash 1% 0% - 1%
Calcium Chloride (anhydrous) 2 Flavor Mash 4% 0% - 8%

Photos