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	5484
Golden Aroma	53 L	5.44%	29.42	1.050	1.009		All Grain	3448
Peach Grand Cru	5 gal	5.12%	19.73	1.053	1.014		extract	3330
wild ipa	6 gal	6.1%	49.81	1.054	1.007		All Grain	2388
Rye Sour	6 gal	6.09%	24.55	1.054	1.007		All Grain	2380
Vin de blé	9.5 L	8.33%	58.87	1.083	1.019		All Grain	2325
Honey and Pinecone Wild Ale	10 gal	5.33%	24.24	1.045	1.005		BIAB	2236
Hopdaptogenic Ale - Gluten Free	500 L	5.5%	33.47	1.053	1.011		All Grain	1990
G18 Cherry cola dark sour	54 L	6.83%	0	1.067	1.015		All Grain	1812
Scullin Wild Beer	6 L	5.22%	12.71	1.050	1.010		All Grain	1719

Newest Wild Specialty Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
M&B Peach Plum Sour	5 gal	7.5%	15.57	1.066	1.009		All Grain	83
HH Sour	5.7 gal	5.56%	21.62	1.053	1.012		All Grain	119
Lambic	45 L	4.41%	10.21	1.044	1.011		All Grain	105
Lemongrass Lime Ginger Kombucha	3 gal	2.66%	0	1.020	1.000		All Grain	124
Saison Camille	5 gal	5.67%	3.45	1.051	1.008		All Grain	247
SOUR	12 L	4.44%	5.15	1.045	1.011		All Grain	182
Wild Barrel - Vice Blueberry Cherry Clone (28C)	6 gal	5.91%	4.41	1.057	1.012		All Grain	194
spruce goose v2	4.5 gal	10.51%	36.26	1.083	1.003		BIAB	336
Consecration	5.5 gal	7.9%	21.19	1.076	1.016		All Grain	259
Plum Sour	3.25 gal	5.44%	5.73	1.056	1.015		BIAB	59

Fermentables Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	54		Adjunct	raw	2.2°L	33	9%	3% - 24%
American - Pilsner	33	American	Grain	base malt	1.8°L	37	57%	7% - 89%
American - White Wheat	33	American	Grain	base malt	2.8°L	40	23%	6% - 50%
German - Acidulated Malt	31	German	Grain	acidulated malt	3.4°L	27	4%	1% - 15%
US - Pale 2-Row	28	US	Grain	base malt	1.8°L	37	63%	29% - 85%
Flaked Wheat	23		Adjunct	raw	2°L	34	11%	3% - 28%
German - Pilsner	21	German	Grain	base malt	1.6°L	38	58%	33% - 81%
American - Wheat	20	American	Grain	base malt	1.8°L	38	27%	2% - 48%
German - Wheat Malt	20	German	Grain	base malt	2°L	37	23%	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	17	11	20%	1% - 100%
Cascade	15	7	57%	10% - 100%
Mosaic	15	12.5	23%	1% - 100%
Saaz	14	3.5	74%	1% - 100%
Magnum	12	15	51%	5% - 100%
Amarillo	12	8.6	19%	2% - 100%
Styrian Goldings	10	5.5	55%	17% - 100%
East Kent Goldings	9	5	31%	1% - 100%
Huell Melon	8	7.2	38%	17% - 100%
Hallertau Mittelfruh	8	3.75	68%	24% - 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	14	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
White Labs - California Ale Yeast WLP001	5	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Bootleg Biology - Sour Solera Blend	5	Bootleg Biology	Blend	Medium	Medium	95%	65°F	75°F
Omega Yeast Labs - HotHead Ale OYL-057	5	Omega Yeast Labs	Norwegian Ales	0.11	Medium High	80%	62°F	98°F
Bootleg Biology - The Mad Fermentationist Saison Blend	5	Bootleg Biology	Blend	Medium	Medium	90%	68°F	80°F
Wyeast - London Ale III 1318	5	Wyeast	Ale	0.1	High	73%	64°F	74°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

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	36	Water Agt	Mash	19%	0% - 100%
Lactic acid	30	Water Agt	Mash	68%	1% - 100%
Epsom Salt	21	Water Agt	Mash	4%	0% - 36%
Calcium Chloride (dihydrate)	18	Water Agt	Mash	14%	0% - 64%
Calcium Chloride (anhydrous)	17	Water Agt	Mash	18%	0% - 70%
Whirlfloc	15	Fining	Boil	48%	3% - 100%
Table Salt	13	Water Agt	Boil	2%	0% - 15%
Yeast Nutrient	10	Other	Boil	24%	0% - 100%
Irish Moss	9	Fining	Boil	36%	3% - 90%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	7%	0% - 44%

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