Wood Beer - Specialty Wood-Aged Beer
BJCP Style GuideTop 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% |
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