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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 907
wild west sour melange 1
15 L 10.61% 8.92 1.102 1.021
All Grain 837
Blonde base beer
5.5 gal 5.69% 12.92 1.046 1.002
All Grain 697
Dark base beer
5.5 gal 6.95% 10.7 1.056 1.003
All Grain 689
Right Bank Amber - Cognac Barrel Aged Amber
5.5 gal 6.91% 18.61 1.067 1.015
extract 674
Big Black Stout 2.0 (herms)
11 gal 11.78% 66.3 1.105 1.024
All Grain 539
Bourbon Barrel Porter
8.25 gal 6.94% 58.94 1.064 1.011
All Grain 531
Big Ugly Collab
70 gal 6.22% 29.09 1.056 1.008
All Grain 462
Dragonfly's Milk (Dragon's Milk Clone)
2.5 gal 10.21% 39.16 1.105 1.027
BIAB 437
Bourbon Vanilla Stout
5.5 gal 7.75% 0 1.079 1.020
All Grain 158

Newest Specialty Wood-Aged Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Fugo
540 L 5% 54.9 1.051 1.013
BIAB 31
Dark Voyager
5.5 gal 4.51% 63.59 1.046 1.011
All Grain 47
Table Brett
122 gal 4.25% 12.81 1.033 1.001
All Grain 108
Tequila Lime Ale
5 gal 5.8% 0 1.060 1.016
extract 90
Cuvee Barrel Contribution
9.25 L 10.14% 19.67 1.096 1.018
BIAB 99
Acerglyn - Bourbon Oak
3 gal 11.63% 0 1.092 1.004
All Grain 137
Clusterfuggle Vanilla Stout
5.5 gal 6.12% 39.95 1.065 1.019
extract 122
Bourbon Vanilla Stout
5.5 gal 7.75% 0 1.079 1.020
All Grain 158
Peach Bourbon sour
130 L 7.56% 0 1.074 1.017
All Grain 179
Dragonfly's Milk (Dragon's Milk Clone)
2.5 gal 10.21% 39.16 1.105 1.027
BIAB 437

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 6 American Grain base malt 1.8°L
37 74% 59% - 82%
American - Chocolate 5 American Grain roasted malt 350°L
29 5% 3% - 9%
American - Caramel / Crystal 120L 4 American Grain crystal malt 120°L
33 5% 4% - 6%
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 5% 1% - 10%
American - Pilsner 4 American Grain base malt 1.8°L
37 57% 22% - 89%
American - Munich - Light 10L 3 American Grain base malt 10°L
33 39% 14% - 87%
Flaked Corn 3 Adjunct raw 0.5°L
40 9% 5% - 14%
United Kingdom - Black Patent 3 United Kingdom Grain roasted malt 525°L
27 5% 4% - 6%
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 4 14 32% 25% - 50%
Magnum 3 15 59% 10% - 100%
Cascade 3 7 31% 5% - 88%
Warrior 2 16 70% 40% - 100%
Saaz 2 3.5 33% 19% - 50%
Fuggles 2 4.5 56% 50% - 62%
Crystal 2 4.3 80% 60% - 100%
Cluster 2 6.5 44% 38% - 50%
Chinook 2 13 50% 50% - 50%

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

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

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 - 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 - 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
Wyeast - Brettanomyces lambicus 5526 1 Wyeast Ale 0.12 Medium 90% 60°F 75°F
Wyeast - American Ale 1056 1 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - American Farmhouse Blend WLP670 1 White Labs Ale Medium Medium 78.5% 68°F 72°F
Danstar - Nottingham Ale Yeast 1 Danstar Ale Med-High High 77% 57°F 70°F
Omega Yeast Labs - Mexican Lager OYL-113 1 Omega Yeast Labs Lagers 0.09 Medium 74% 50°F 55°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%
Calcium Chloride (dihydrate) 1 Water Agt Mash 100% 100% - 100%

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