American Wild Ale - Wild Specialty Beer

A sour and/or funky version of a fruit, herb, or spice beer, or a wild beer aged in wood. If wood-aged, the wood should not be the primary or dominant character.

Flavor Profile: Variable by base style. Should show the fruit, sour and/or funk of a wild fermentation, as well as the characteristics of the special ingredients used. Any fruit sweetness is generally gone, so only the esters typically remain from the fruit. The sour cha

Ingredients: Virtually any style of beer. Any combination of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, or other similar fermenters. Can also be a blend of styles. While cherries, raspberries, and peaches are most common, other fruits can be used as wel

BJCP Style Guide

Top 10 Wild Specialty Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Berry JREAM Clone	10.5 gal	6.58%	9.61	1.072	1.022		All Grain	5845
Golden Aroma	53 L	5.44%	29.42	1.050	1.009		All Grain	3976
Peach Grand Cru	5 gal	5.12%	19.73	1.053	1.014		extract	3584
wild ipa	6 gal	6.1%	49.81	1.054	1.007		All Grain	2686
Rye Sour	6 gal	6.09%	24.55	1.054	1.007		All Grain	2671
Key Lime Pie Sour	6 gal	6.55%	13.32	1.065	1.015		All Grain	2628
Vin de blé	9.5 L	8.33%	58.87	1.083	1.019		All Grain	2538
Honey and Pinecone Wild Ale	10 gal	5.33%	24.24	1.045	1.005		BIAB	2526
G18 Cherry cola dark sour	54 L	6.83%	0	1.067	1.015		All Grain	2262
Hopdaptogenic Ale - Gluten Free	500 L	5.5%	33.47	1.053	1.011		All Grain	2205

Newest Wild Specialty Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Passion Fruit Sour	5.5 gal	4.95%	7.25	1.043	1.005		All Grain	68
Table Saison	217 gal	3.39%	12.18	1.034	1.009		All Grain	62
Cathrina Sour - Guava or Passionfruit - BYO	5 gal	5.04%	7.69	1.047	1.008		All Grain	70
ᚠᛅᚠᚾᛁᛋ : ᛒᛚᚢᚦ (Fafnir's Blood)	20 L	5.37%	5.53	1.055	1.014		BIAB	101
Heather's Sour	3 gal	5.3%	8.51	1.046	1.006		BIAB	128
Ben's Quick Sourdough Saison	5.5 gal	4.89%	35.92	1.050	1.012		extract	190
Wild Brew	8 L	4.98%	6.72	1.051	1.013		All Grain	257
(PH)2 MARISTELA SOUR Fruity IPA	5.5 gal	7.71%	49.82	1.074	1.016		All Grain	124
Sour 2	5.5 gal	4.95%	4.49	1.044	1.007		All Grain	123
6.5% ABV Sour PARTIAL MASH	5 gal	6.8%	26.92	1.061	1.009		All Grain	183

Fermentables Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	53		Adjunct	raw	2.2°L	33	9%	3% - 24%
American - White Wheat	33	American	Grain	base malt	2.8°L	40	23%	6% - 50%
German - Acidulated Malt	32	German	Grain	acidulated malt	3.4°L	27	4%	1% - 15%
American - Pilsner	31	American	Grain	base malt	1.8°L	37	56%	7% - 89%
US - Pale 2-Row	27	US	Grain	base malt	1.8°L	37	63%	29% - 85%
Flaked Wheat	25		Adjunct	raw	2°L	34	11%	3% - 28%
American - Wheat	20	American	Grain	base malt	1.8°L	38	27%	2% - 48%
German - Pilsner	20	German	Grain	base malt	1.6°L	38	59%	33% - 81%
German - Wheat Malt	18	German	Grain	base malt	2°L	37	24%	6% - 54%
United Kingdom - Golden Promise	16	United Kingdom	Grain	base malt	3°L	37	52%	10% - 76%

Hops Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	16	11	21%	1% - 100%
Saaz	15	3.5	76%	1% - 100%
Cascade	14	7	54%	10% - 100%
Mosaic	14	12.5	23%	1% - 100%
Amarillo	13	10.4	20%	2% - 100%
Magnum	11	15	56%	5% - 100%
East Kent Goldings	9	5	31%	1% - 100%
Hallertau Mittelfruh	9	3.75	71%	24% - 100%
Styrian Goldings	9	5.5	59%	20% - 100%
Huell Melon	8	7.2	38%	17% - 100%

Steeping Grains Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Vienna	2	American	Grain	base malt	4°L	35	26%	14% - 38%
American - White Wheat	2	American	Grain	base malt	2.8°L	40	32%	31% - 33%

Yeasts Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	18	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - WildBrew Philly Sour	17	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	8	White Labs	Ale	Med-High	Low	85%	70°F	85°F
Omega Yeast Labs - HotHead Ale OYL-057	5	Omega Yeast Labs	Norwegian Ales	0.11	Medium High	80%	62°F	98°F
White Labs - California Ale Yeast WLP001	5	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - London Ale III 1318	5	Wyeast	Ale	0.1	High	73%	64°F	74°F
Bootleg Biology - The Mad Fermentationist Saison Blend	5	Bootleg Biology	Blend	Medium	Medium	90%	68°F	80°F
White Labs - Brettanomyces Claussenii WLP645	4	White Labs	Ale	Med-High	Low	78%	85°F	95°F
White Labs - Belgian Saison I Yeast WLP565	3	White Labs	Ale	Medium	Medium	70%	68°F	75°F
Omega Yeast Labs - C2C American Farmhouse OYL-217	3	Omega Yeast Labs	Bretts and Blends	0.1	Low	78%	68°F	80°F

Other Ingredients Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	40	Water Agt	Mash	18%	0% - 100%
Lactic acid	32	Water Agt	Mash	69%	1% - 100%
Epsom Salt	22	Water Agt	Mash	4%	0% - 36%
Calcium Chloride (dihydrate)	21	Water Agt	Mash	12%	0% - 64%
Calcium Chloride (anhydrous)	17	Water Agt	Mash	18%	0% - 70%
Whirlfloc	15	Fining	Boil	45%	3% - 100%
Table Salt	13	Water Agt	Boil	2%	0% - 15%
Yeast Nutrient	11	Other	Boil	25%	0% - 100%
Irish Moss	10	Fining	Boil	33%	3% - 90%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	7%	0% - 44%

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