Wood Beer - Specialty Wood-Aged Beer
A harmonious blend of the base beer style with characteristics from aging in contact with wood (including alcoholic products previously in contact with the wood). The best examples will be smooth, flavorful, well-balanced and well-aged.
Flavor Profile: Varies with base style. Wood usually contributes a woody or oaky flavor. Other flavors that are typically present include vanilla (from vanillin in the wood); caramel, butterscotch, toasted bread or almonds (from toasted wood); coffee, chocolate, cocoa (f
Ingredients: Varies with base style. Aged in wooden casks or barrels previously used to store alcohol (e.g., whiskey, bourbon, port, sherry, Madeira, wine, etc). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional fl
BJCP Style GuideTop 10 Specialty Wood-Aged Beer Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Bourbon Barrel-Aged Imperial Stout |
10 gal | 12.56% | 98.29 | 1.122 | 1.027 | Partial Mash | 2052 | |
| Rum Barrel Porter |
5.5 gal | 5.96% | 58.61 | 1.061 | 1.015 | All Grain | 1734 | |
| Bourbon Barrel Porter |
8.25 gal | 6.94% | 58.94 | 1.064 | 1.011 | All Grain | 1687 | |
| Gin Barrel-Aged Saison |
5.5 gal | 6.64% | 27.12 | 1.058 | 1.007 | All Grain | 1566 | |
| Dragonfly's Milk (Dragon's Milk Clone) |
2.5 gal | 10.21% | 39.16 | 1.105 | 1.027 | BIAB | 1457 | |
| Right Bank Amber - Cognac Barrel Aged Amber |
5.5 gal | 6.91% | 18.61 | 1.067 | 1.015 | extract | 1374 | |
| wild west sour melange 1 |
15 L | 10.61% | 8.92 | 1.102 | 1.021 | All Grain | 1368 | |
| Blonde base beer |
5.5 gal | 5.69% | 12.92 | 1.046 | 1.002 | All Grain | 1211 | |
| Dark base beer |
5.5 gal | 6.95% | 10.7 | 1.056 | 1.003 | All Grain | 1136 | |
| Big Black Stout 2.0 (herms) |
11 gal | 11.78% | 66.3 | 1.105 | 1.024 | All Grain | 924 |
Newest Specialty Wood-Aged Beer Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Assault on your Mouth |
5 gal | 6.09% | 30.69 | 1.065 | 1.019 | extract | 145 | |
| Wild Turkey Bourbon Mash |
5 gal | 7.97% | 0 | 1.093 | 1.033 | All Grain | 381 | |
| Corn Mash |
5 gal | 8.87% | 0 | 1.084 | 1.017 | Partial Mash | 436 | |
| Oui Oui thea Vosegus |
5.75 gal | 8.57% | 35.2 | 1.076 | 1.011 | All Grain | 276 | |
| Samhain - Spooky Ale |
5.5 gal | 5.85% | 28.71 | 1.055 | 1.010 | BIAB | 300 | |
| Gin Barrel-Aged Saison |
5.5 gal | 6.64% | 28.98 | 1.058 | 1.007 | All Grain | 388 | |
| Gin Barrel-Aged Saison |
5.5 gal | 6.64% | 27.12 | 1.058 | 1.007 | All Grain | 1566 | |
| Bourbon Barrel-Aged Imperial Stout |
10 gal | 12.56% | 98.29 | 1.122 | 1.027 | Partial Mash | 2052 | |
| BA Imperial Stout ‘21 |
15 gal | 11.99% | 78.77 | 1.114 | 1.023 | BIAB | 240 | |
| Smoked Tequila Ale |
5 gal | 6.95% | 27.58 | 1.071 | 1.018 | extract | 567 |
Fermentables Used In Specialty Wood-Aged Beer Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| US - Pale 2-Row | 10 | US | Grain | base malt |
1.8°L
|
37 | 61% | 6% - 81% |
| American - Chocolate | 10 | American | Grain | roasted malt |
350°L
|
29 | 7% | 3% - 25% |
| Munich - Light 10L | 8 | Grain | specialty malt |
10°L
|
33 | 21% | 6% - 87% | |
| United Kingdom - Maris Otter Pale | 5 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 61% | 45% - 77% |
| Flaked Oats | 5 | Adjunct | raw |
2.2°L
|
33 | 7% | 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% | 3% - 6% |
| Flaked Corn | 4 | Adjunct | raw |
0.5°L
|
40 | 38% | 5% - 75% | |
| 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% |
| Chinook | 3 | 13 | 41% | 21% - 50% |
| Cluster | 3 | 6.5 | 46% | 38% - 50% |
| Magnum | 3 | 15 | 72% | 50% - 100% |
| Nugget | 3 | 14 | 38% | 25% - 50% |
| Warrior | 3 | 16 | 54% | 21% - 100% |
| Willamette | 3 | 4.5 | 36% | 25% - 50% |
| Ahtanum | 2 | 6 | 47% | 0% - 100% |
| Cascade | 2 | 7 | 27% | 5% - 50% |
| Crystal | 2 | 4.3 | 80% | 60% - 100% |
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 | 6 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - Irish Ale Yeast WLP004 | 2 | White Labs | Ale | Med-High | Med-High | 71.5% | 65°F | 68°F |
| Wyeast - American Ale 1056 | 2 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°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 |
| Red Star - DADY | 2 | Red Star | Ales | High | Low | 65% | 65°F | 80°F |
Other Ingredients Used In Specialty Wood-Aged Beer Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 5 | Flavor | Mash | 3% | 0% - 9% |
| Epsom Salt | 4 | Water Agt | Mash | 32% | 0% - 100% |
| Baking Soda | 3 | Water Agt | Mash | 26% | 5% - 56% |
| Lactic acid | 3 | Water Agt | Mash | 88% | 63% - 100% |
| Calcium Chloride (anhydrous) | 2 | Water Agt | Mash | 4% | 0% - 8% |
| Calcium Chloride (dihydrate) | 2 | Water Agt | Mash | 4% | 0% - 8% |
| Chalk | 2 | Water Agt | Mash | 42% | 41% - 44% |
| Irish Moss | 2 | Fining | Boil | 13% | 12% - 13% |
| Whirlfloc | 2 | Water Agt | Boil | 1% | 0% - 1% |
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