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	4896
Peach Grand Cru	5 gal	5.12%	19.73	1.053	1.014		extract	3035
Golden Aroma	53 L	5.44%	29.42	1.050	1.009		All Grain	2800
Rye Sour	6 gal	6.09%	24.55	1.054	1.007		All Grain	2035
wild ipa	6 gal	6.1%	49.81	1.054	1.007		All Grain	2031
Honey and Pinecone Wild Ale	10 gal	5.33%	24.24	1.045	1.005		BIAB	1936
Vin de blé	9.5 L	8.33%	58.87	1.083	1.019		All Grain	1866
Hopdaptogenic Ale - Gluten Free	500 L	5.5%	33.47	1.053	1.011		All Grain	1523
Scullin Wild Beer	6 L	5.22%	12.71	1.050	1.010		All Grain	1422
Commercial Suicide Dark Mild Clone	5.75 gal	2.95%	0	1.024	1.001		BIAB	1377

Newest Wild Specialty Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Berry Sour	3 gal	5.06%	6.25	1.050	1.011		BIAB	9
Moontrick	1800 L	7.2%	0	1.073	1.018		All Grain	25
Smoked Bierce de Garde	10 gal	7.18%	25.78	1.063	1.009		All Grain	64
Mango Milkshake Sour Smash	5.5 gal	5.04%	12.55	1.045	1.006		All Grain	246
Philly Peach Sour	5.5 gal	5.75%	7.91	1.052	1.008		All Grain	262
Key Lime Pie Sour	6 gal	6.55%	13.32	1.065	1.015		All Grain	481
Awesome Recipe	55 L	5.52%	0	1.056	1.014		All Grain	252
Field Notes	25 gal	4.98%	4.37	1.050	1.012		All Grain	479
Creamed berries	24 L	8.15%	24.45	1.079	1.021		BIAB	460
Philly Sour	5.5 gal	5.82%	0	1.055	1.010		All Grain	481

Fermentables Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	51		Adjunct	raw	2.2°L	33	9%	3% - 24%
American - White Wheat	33	American	Grain	base malt	2.8°L	40	23%	6% - 50%
American - Pilsner	30	American	Grain	base malt	1.8°L	37	55%	7% - 89%
German - Acidulated Malt	29	German	Grain	acidulated malt	3.4°L	27	4%	1% - 10%
US - Pale 2-Row	26	US	Grain	base malt	1.8°L	37	63%	29% - 85%
German - Pilsner	21	German	Grain	base malt	1.6°L	38	58%	33% - 81%
Flaked Wheat	20		Adjunct	raw	2°L	34	11%	3% - 28%
American - Wheat	20	American	Grain	base malt	1.8°L	38	27%	2% - 48%
German - Wheat Malt	18	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	16	11	21%	1% - 100%
Mosaic	14	12.5	23%	1% - 100%
Saaz	13	3.5	73%	1% - 100%
Cascade	13	7	55%	12% - 100%
Amarillo	12	8.6	19%	2% - 100%
Magnum	12	15	51%	5% - 100%
Huell Melon	8	7.2	38%	17% - 100%
Hallertau Mittelfruh	8	3.75	68%	24% - 100%
Styrian Goldings	8	5.5	63%	20% - 100%
East Kent Goldings	8	5	39%	11% - 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
Bootleg Biology - The Mad Fermentationist Saison Blend	5	Bootleg Biology	Blend	Medium	Medium	90%	68°F	80°F
Omega Yeast Labs - HotHead Ale OYL-057	5	Omega Yeast Labs	Norwegian Ales	0.11	Medium High	80%	62°F	98°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 - 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
Wyeast - Belgian Lambic Blend 3278	3	Wyeast	Ale	0.12	Med	75%	63°F	75°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	29	Water Agt	Mash	20%	0% - 100%
Lactic acid	27	Water Agt	Boil	73%	1% - 100%
Calcium Chloride (anhydrous)	17	Water Agt	Mash	18%	0% - 70%
Epsom Salt	17	Water Agt	Mash	5%	0% - 36%
Table Salt	13	Water Agt	Boil	2%	0% - 15%
Whirlfloc	13	Fining	Boil	49%	3% - 100%
Calcium Chloride (dihydrate)	11	Water Agt	Mash	16%	0% - 64%
Yeast Nutrient	11	Other	Boil	22%	0% - 100%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	7%	0% - 44%
Irish Moss	7	Fining	Boil	33%	3% - 67%

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