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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