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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 3026
Honey Saison
11 gal 7.51% 20.14 1.063 1.006
All Grain 2033
Peach Grand Cru
5 gal 5.12% 19.73 1.053 1.014
extract 1748
Wild Saison Mud King
7.25 L 5.52% 5.01 1.052 1.010
BIAB 1483
wild ipa
6 gal 6.1% 49.81 1.054 1.007
All Grain 1175
Vin de blé
9.5 L 8.33% 58.87 1.083 1.019
All Grain 1037
Golden Aroma
53 L 5.44% 29.42 1.050 1.009
All Grain 957
Honey and Pinecone Wild Ale
10 gal 5.33% 24.24 1.045 1.005
BIAB 955
Hopdaptogenic Ale - Gluten Free
500 L 5.5% 33.47 1.053 1.011
All Grain 774
Rye Sour
6 gal 6.09% 24.55 1.054 1.007
All Grain 747

Newest Wild Specialty Beer Recipes

Title Size ABV IBU OG FG Color Method Views
La Bear
10 L 6.57% 19.1 1.063 1.013
BIAB 17
Sourdough extract test
1 gal 7.08% 5.7 1.090 1.036
extract 6
Crepúsculo Estrellado - Farmhouse Ale
23 L 6.93% 20.74 1.067 1.014
All Grain 29
Málna karantén
21 L 5.98% 0 1.055 1.009
All Grain 31
gózberry
20 L 6.49% 0 1.061 1.012
All Grain 33
gózbászter 2.0
15 L 4.73% 0 1.045 1.009
All Grain 84
New Batch of sour base
42 L 5.48% 0 1.056 1.014
All Grain 44
Albrett Einstein - Brett Pale Ale
22 L 5.5% 38.15 1.051 1.009
All Grain 43
The Wild Ones
3 L 4.67% 26.68 1.047 1.012
extract 60
wild yeasts for wild ale v2
15 gal 4.94% 25.37 1.046 1.008
All Grain 125

Fermentables Used In Wild Specialty Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 35 Adjunct raw 2.2°L
33 9% 3% - 24%
American - White Wheat 23 American Grain base malt 2.8°L
40 22% 6% - 50%
American - Pale 2-Row 22 American Grain base malt 1.8°L
37 65% 29% - 96%
American - Pilsner 22 American Grain base malt 1.8°L
37 57% 7% - 89%
German - Acidulated Malt 21 German Grain acidulated malt 3.4°L
27 4% 2% - 10%
German - Pilsner 18 German Grain base malt 1.6°L
38 57% 33% - 81%
Flaked Wheat 18 Adjunct raw 2°L
34 11% 3% - 28%
American - Wheat 14 American Grain base malt 1.8°L
38 26% 6% - 48%
United Kingdom - Golden Promise 13 United Kingdom Grain base malt 3°L
37 54% 35% - 75%
German - Wheat Malt 13 German Grain base malt 2°L
37 23% 6% - 50%

Hops Used In Wild Specialty Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 12 3.5 64% 1% - 100%
Cascade 12 7 46% 8% - 100%
Mosaic 11 12.5 34% 1% - 100%
Citra 11 11 24% 6% - 100%
Amarillo 9 8.6 28% 5% - 50%
Huell Melon 8 7.2 38% 17% - 100%
Magnum 7 15 77% 12% - 100%
East Kent Goldings 7 5 40% 11% - 100%
Nelson Sauvin 6 12.5 34% 5% - 100%
Styrian Goldings 5 5.5 68% 20% - 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%
American - Carapils (Dextrine Malt) 1 American Grain crystal malt 1.8°L
33 31% 31% - 31%
Belgian - Special B 1 Belgian Grain roasted malt 115°L
34 33% 33% - 33%
Flaked Corn 1 Adjunct raw 0.5°L
40 33% 33% - 33%
American - Pale 2-Row 1 American Grain base malt 1.8°L
37 57% 57% - 57%
Canadian - Honey Malt 1 Canadian Grain base malt 25°L
37 33% 33% - 33%
Flaked Oats 1 Adjunct raw 2.2°L
33 33% 33% - 33%
American - Roasted Barley 1 American Grain roasted malt 300°L
33 50% 50% - 50%
German - Acidulated Malt 1 German Grain acidulated malt 3.4°L
27 29% 29% - 29%

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 8 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 7 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
Omega Yeast Labs - HotHead Ale OYL-057 4 Omega Yeast Labs Norwegian Ales 0.11 Medium High 80% 62°F 98°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
The Yeast Bay - Saison/Brettanomyces Blend 3 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
Wyeast - Brettanomyces lambicus 5526 2 Wyeast Ale 0.12 Medium 90% 60°F 75°F

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

Name Recipes Type Use Avg. Usage Usage Range
Lactic acid 16 Water Agt Mash 68% 0% - 100%
Gypsum 15 Water Agt Mash 20% 0% - 100%
Whirlfloc 10 Fining Boil 52% 3% - 100%
Epsom Salt 8 Water Agt Mash 1% 0% - 5%
Calcium Chloride (dihydrate) 7 Water Agt Mash 7% 0% - 44%
Table Salt 7 Water Agt Boil 0% 0% - 1%
Calcium Chloride (anhydrous) 5 Water Agt Mash 18% 0% - 50%
Calcium Chloride (dihydrate) 5 Water Agt Mash 14% 0% - 29%
Irish Moss 4 Fining Boil 32% 3% - 67%
Citric acid 3 Water Agt Mash 37% 6% - 53%

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