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American Wild Ale - Wild Specialty Beer

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 3193
Peach Grand Cru
5 gal 5.12% 19.73 1.053 1.014
extract 1816
Wild Saison Mud King
7.25 L 5.52% 5.01 1.052 1.010
BIAB 1529
wild ipa
6 gal 6.1% 49.81 1.054 1.007
All Grain 1241
Vin de blé
9.5 L 8.33% 58.87 1.083 1.019
All Grain 1076
Honey and Pinecone Wild Ale
10 gal 5.33% 24.24 1.045 1.005
BIAB 993
Golden Aroma
53 L 5.44% 29.42 1.050 1.009
All Grain 991
Rye Sour
6 gal 6.09% 24.55 1.054 1.007
All Grain 813
Hopdaptogenic Ale - Gluten Free
500 L 5.5% 33.47 1.053 1.011
All Grain 788
Scullin Wild Beer
6 L 5.22% 12.71 1.050 1.010
All Grain 757

Newest Wild Specialty Beer Recipes

Title Size ABV IBU OG FG Color Method Views
JB's Philly Sour Swamp Ale
11 gal 6.23% 31 1.058 1.011
All Grain 42
Smol Batch Oregon Costal Wild (Open Ferment)
1 gal 4.72% 0 1.045 1.009
All Grain 20
Pineapple Kettle Sour
5.5 gal 5.56% 6.56 1.053 1.011
All Grain 24
Kveiks Rye
60 L 4.9% 17.68 1.050 1.012
extract 23
Sour Attempt #2
22 L 4.45% 0 1.041 1.007
BIAB 14
Complicated session saison
15 gal 6.69% 28.39 1.068 1.017
BIAB 19
La Bear
10 L 6.34% 21.06 1.061 1.013
BIAB 35
Sourdough extract test
1 gal 7.08% 5.7 1.090 1.036
extract 23
Crepúsculo Estrellado - Farmhouse Ale
23 L 6.93% 20.74 1.067 1.014
All Grain 39
Málna karantén
21 L 5.98% 0 1.055 1.009
All Grain 40

Fermentables Used In Wild Specialty Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 26 Adjunct raw 2.2°L
33 9% 3% - 24%
American - White Wheat 21 American Grain base malt 2.8°L
40 23% 6% - 50%
German - Acidulated Malt 17 German Grain acidulated malt 3.4°L
27 4% 2% - 10%
American - Pilsner 16 American Grain base malt 1.8°L
37 57% 7% - 89%
Flaked Wheat 15 Adjunct raw 2°L
34 13% 3% - 28%
Pale 2-Row 15 Grain base malt 1.8°L
37 68% 38% - 96%
German - Pilsner 12 German Grain base malt 1.6°L
38 59% 38% - 81%
United Kingdom - Golden Promise 10 United Kingdom Grain base malt 3°L
37 54% 35% - 75%
American - Wheat 8 American Grain base malt 1.8°L
38 24% 6% - 43%
German - Wheat Malt 8 German Grain base malt 2°L
37 22% 6% - 50%

Hops Used In Wild Specialty Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 10 3.5 69% 1% - 100%
Amarillo 7 8.6 25% 5% - 45%
Citra 7 11 19% 6% - 67%
Cascade 7 7 55% 12% - 100%
Mosaic 6 12.5 37% 1% - 100%
East Kent Goldings 6 5 44% 25% - 100%
Styrian Goldings 5 5.5 68% 20% - 100%
Magnum 4 15 78% 12% - 100%
Nelson Sauvin 3 12.5 42% 5% - 100%
Wakatu 3 7.5 26% 13% - 48%

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 6 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 5 White Labs Ale Med-High Low 85% 70°F 85°F
Bootleg Biology - The Mad Fermentationist Saison Blend 5 Bootleg Biology Blend Medium Medium 90% 68°F 80°F
White Labs - California Ale Yeast WLP001 4 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - Belgian Saison I Yeast WLP565 3 White Labs Ale Medium Medium 70% 68°F 75°F
Omega Yeast Labs - HotHead Ale OYL-057 3 Omega Yeast Labs Norwegian Ales 0.11 Medium High 80% 62°F 98°F
The Yeast Bay - Saison/Brettanomyces Blend 2 The Yeast Bay Ales Low Medium 80% 70°F 78°F
The Yeast Bay - Sigmund's Voss Kveik 2 The Yeast Bay Norwegian Ales Low High 80.5% 70°F 100°F
Omega Yeast Labs - All the Bretts OYL-218 2 Omega Yeast Labs Bretts and Blends 0.11 Low 48% 68°F 85°F
The Yeast Bay - Mélange - Sour Blend 2 The Yeast Bay Wilds & Sours Low Medium 85% 68°F 78°F

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

Name Recipes Type Use Avg. Usage Usage Range
Lactic acid 8 Water Agt Mash 52% 0% - 100%
Gypsum 7 Water Agt Sparge 18% 0% - 100%
Whirlfloc 6 Fining Boil 53% 3% - 100%
Calcium Chloride (dihydrate) 5 Water Agt Mash 1% 0% - 7%
Irish Moss 4 Fining Boil 32% 3% - 67%
Epsom Salt 3 Water Agt Mash 0% 0% - 0%
Table Salt 2 Flavor Boil 0% 0% - 0%

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