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	714
wild west sour melange 1	15 L	10.61%	8.92	1.102	1.021		All Grain	706
Blonde base beer	5.5 gal	5.69%	12.92	1.046	1.002		All Grain	599
Dark base beer	5.5 gal	6.95%	10.7	1.056	1.003		All Grain	576
Right Bank Amber - Cognac Barrel Aged Amber	5.5 gal	6.91%	18.61	1.067	1.015		extract	532
Big Black Stout 2.0 (herms)	11 gal	11.78%	66.3	1.105	1.024		All Grain	444
Bourbon Barrel Porter	8.25 gal	6.94%	58.94	1.064	1.011		All Grain	408
Big Ugly Collab	70 gal	6.22%	29.09	1.056	1.008		All Grain	365
Dragonfly's Milk (Dragon's Milk Clone)	2.5 gal	10.21%	39.16	1.105	1.027		BIAB	276
Bourbon Vanilla Stout	5.5 gal	7.75%	0	1.079	1.02		All Grain	60

Newest Specialty Wood-Aged Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Tequila Lime Ale	5 gal	5.8%	0	1.06	1.016		extract	4
Cuvee Barrel Contribution	9.25 L	10.14%	19.67	1.096	1.018		BIAB	13
Acerglyn - Bourbon Oak	3 gal	11.63%	0	1.092	1.004		All Grain	27
Clusterfuggle Vanilla Stout	5.5 gal	6.12%	39.95	1.065	1.019		extract	26
Bourbon Vanilla Stout	5.5 gal	7.75%	0	1.079	1.02		All Grain	60
Peach Bourbon sour	130 L	7.56%	0	1.074	1.017		All Grain	68
Dragonfly's Milk (Dragon's Milk Clone)	2.5 gal	10.21%	39.16	1.105	1.027		BIAB	276
An Oud to Bruin #2	3.5 gal	5.16%	16.49	1.049	1.01		All Grain	306
Big Ugly Collab	70 gal	6.22%	29.09	1.056	1.008		All Grain	365
Right Bank Amber - Cognac Barrel Aged Amber	5.5 gal	6.91%	18.61	1.067	1.015		extract	532

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

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
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%
Pale 2-Row	4	American	Grain	Base malt	1.8 °L	37	75%	62% - 81%
Maris Otter Pale	4	United Kingdom	Grain	Base malt	3.75 °L	38	64%	45% - 77%
Pilsner	3	Belgian	Grain	Base malt	1.6 °L	37	53%	32% - 67%
Roasted Barley	3	American	Grain	Roasted malt	300 °L	33	4%	4% - 5%
Flaked Oats	3		Adjunct	Raw	2.2 °L	33	5%	1% - 10%
Munich - Light 10L	3	American	Grain	Base malt	10 °L	33	39%	14% - 87%
Black Malt	3	American	Grain	Roasted malt	500 °L	28	3%	2% - 4%
Pilsner	3	German	Grain	Base malt	1.6 °L	38	31%	22% - 44%

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

Name	Uses	Average AA	Avg. Usage	Usage Range
East Kent Goldings	4	5	57%	25% - 100%
Magnum	2	15	83%	67% - 100%
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%
Chinook	2	13	50%	50% - 50%
Nugget	2	14	33%	25% - 50%
Ahtanum	1	6	25%	6% - 44%

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
Safale - American Ale Yeast US-05	1	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
British Ale Yeast #2	1	GigaYeast	Ale		High	81	64°F	75°F
California Ale V Yeast WLP051	1	White Labs	Ale	Med-High	Med-High	72.5	66°F	70°F
Safbrew - General/Belgian Yeast S-33	1	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Burlington Ale Yeast WLP095	1	White Labs	Ale	Med-High	Medium	75.5	67°F	70°F
Dry English Ale Yeast WLP007	1	White Labs	Ale	Med-High	Med-High	75	65°F	70°F
Saflager - German Lager Yeast W-34/70	1	Fermentis / Safale	Lager	.105	High	83	48°F	72°F
Mexican Lager OYL-113	1	Omega Yeast Labs	Lagers	0.09	Medium	74	50°F	55°F
Edinburgh Scottish Ale Yeast WLP028	1	White Labs	Ale	Med-High	Medium	72.5	65°F	70°F

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

Name	Uses	Type	Use	Avg. Usage	Usage Range
Bourbon	2	Flavor	Secondary	20%	15% - 24%
Vanilla Beans	2	Flavor	Secondary	76%	73% - 80%
Irish Moss	2	Fining	Boil	13%	12% - 13%
Yeast Nutrient	1	Other	Boil	60%	60% - 60%
American Med Toast Oak Chips	1	Flavor	Secondary	5%	5% - 5%
vanilla bean	1	Spice	Secondary	67%	67% - 67%
Med-plus American Oak cubes	1	Flavor	Secondary	100%	100% - 100%
Medium Toast Oak Cubes	1	Flavor	Secondary	3%	3% - 3%
Cognac Soaked French Oak Cubes	1	Flavor	Secondary	100%	100% - 100%
Vanlla Beans	1	Flavor	Secondary	80%	80% - 80%
Oak Chips	1	Flavor	Secondary	4%	4% - 4%

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