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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
Rum Barrel Porter
5.5 gal 5.96% 58.61 1.061 1.015
All Grain 1171
Bourbon Barrel Porter
8.25 gal 6.94% 58.94 1.064 1.011
All Grain 994
wild west sour melange 1
15 L 10.61% 8.92 1.102 1.021
All Grain 978
Right Bank Amber - Cognac Barrel Aged Amber
5.5 gal 6.91% 18.61 1.067 1.015
extract 894
Blonde base beer
5.5 gal 5.69% 12.92 1.046 1.002
All Grain 853
Dark base beer
5.5 gal 6.95% 10.7 1.056 1.003
All Grain 803
Dragonfly's Milk (Dragon's Milk Clone)
2.5 gal 10.21% 39.16 1.105 1.027
BIAB 724
Big Black Stout 2.0 (herms)
11 gal 11.78% 66.3 1.105 1.024
All Grain 630
Big Ugly Collab
70 gal 6.22% 29.09 1.056 1.008
All Grain 575
Clusterfuggle Vanilla Stout
5.5 gal 6.12% 39.95 1.065 1.019
extract 548

Newest Specialty Wood-Aged Beer Recipes

Title Size ABV IBU OG FG Color Method Views
3
5.5 gal 23.8% 17.32 1.235 1.054
BIAB 79
Chocolate Bourbon Barrel
5 gal 8.7% 31.32 1.088 1.021
All Grain 90
Dragon's Silk Imperial Stout
5.5 gal 10.03% 52.18 1.099 1.022
All Grain 92
Tequila Lime Ale
5 gal 5.8% 0 1.060 1.016
extract 278
Cuvee Barrel Contribution
9.25 L 10.14% 19.67 1.096 1.018
BIAB 193
Acerglyn - Bourbon Oak
3 gal 11.63% 0 1.092 1.004
All Grain 244
Clusterfuggle Vanilla Stout
5.5 gal 6.12% 39.95 1.065 1.019
extract 548
Bourbon Vanilla Stout
5.5 gal 7.75% 0 1.079 1.020
All Grain 278
Peach Bourbon sour
130 L 7.56% 0 1.074 1.017
All Grain 277
Dragonfly's Milk (Dragon's Milk Clone)
2.5 gal 10.21% 39.16 1.105 1.027
BIAB 724

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Pale 2-Row 7 American Grain base malt 1.8°L
37 73% 56% - 82%
American - Chocolate 6 American Grain roasted malt 350°L
29 6% 3% - 11%
United Kingdom - Maris Otter Pale 4 United Kingdom Grain base malt 3.75°L
38 64% 45% - 77%
Flaked Oats 4 Adjunct raw 2.2°L
33 7% 1% - 11%
American - Caramel / Crystal 120L 4 American Grain crystal malt 120°L
33 5% 4% - 6%
American - Munich - Light 10L 3 American Grain base malt 10°L
33 39% 14% - 87%
American - Black Malt 3 American Grain roasted malt 500°L
28 3% 2% - 4%
German - Pilsner 3 German Grain base malt 1.6°L
38 31% 22% - 44%
Flaked Corn 3 Adjunct raw 0.5°L
40 9% 5% - 14%
American - 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 Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 4 5 57% 25% - 100%
Nugget 3 14 38% 25% - 50%
Magnum 2 15 83% 67% - 100%
Ahtanum 2 6 50% 6% - 100%
Glacier 2 5.5 50% 50% - 50%
Fuggles 2 4.5 56% 50% - 62%
Warrior 2 16 70% 40% - 100%
Crystal 2 4.3 80% 60% - 100%
Saaz 2 3.5 33% 19% - 50%
Cluster 2 6.5 44% 38% - 50%

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

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

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

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
White Labs - Irish Ale Yeast WLP004 2 White Labs Ale Med-High Med-High 71.5% 65°F 68°F
White Labs - California Ale V Yeast WLP051 1 White Labs Ale Med-High Med-High 72.5% 66°F 70°F
Wyeast - Trappist High Gravity 3787 1 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Wyeast - Roeselare Ale Blend 3763 1 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Wyeast - Denny's Favorite 50 1450 1 Wyeast Ale 0.1 Low 75% 60°F 70°F
White Labs - American Ale Yeast Blend WLP060 1 White Labs Ale Med-High Medium 76% 68°F 72°F
Wyeast - London Ale 1028 1 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - Brettanomyces lambicus 5526 1 Wyeast Ale 0.12 Medium 90% 60°F 75°F
White Labs - American Farmhouse Blend WLP670 1 White Labs Ale Medium Medium 78.5% 68°F 72°F
Wyeast - American Ale 1056 1 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 2 Fining Boil 13% 12% - 13%
Baking Soda 1 Water Agt Mash 56% 56% - 56%
Epsom Salt 1 Water Agt Mash 100% 100% - 100%
Chalk 1 Water Agt Mash 44% 44% - 44%
Whirlfloc 1 Water Agt Boil 0% 0% - 0%

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