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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 2384
Honey Saison
11 gal 7.51% 20.14 1.063 1.006
All Grain 1656
Peach Grand Cru
5 gal 5.12% 19.73 1.053 1.014
extract 1605
Wild Saison Mud King
7.25 L 5.52% 5.01 1.052 1.010
BIAB 1357
wild ipa
6 gal 6.1% 49.81 1.054 1.007
All Grain 1015
Vin de blé
9.5 L 8.33% 58.87 1.083 1.019
All Grain 929
Golden Aroma
53 L 5.44% 29.42 1.050 1.009
All Grain 860
Honey and Pinecone Wild Ale
10 gal 5.33% 24.24 1.045 1.005
BIAB 853
Hopdaptogenic Ale - Gluten Free
500 L 5.5% 33.47 1.053 1.011
All Grain 716
Scullin Wild Beer
6 L 5.22% 12.71 1.050 1.010
All Grain 691

Newest Wild Specialty Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Auld Lang Thang
6 gal 8.26% 29.28 1.065 1.003
All Grain 10
La Petit Prince
19 L 2.52% 21.82 1.024 1.005
BIAB 16
Estrellas en el Crepúsculo - Farmhouse Ale
22 L 7.35% 21.48 1.071 1.015
All Grain 18
Pinot Noir Farmhouse
5.5 gal 8.76% 15.82 1.089 1.022
All Grain 37
Tempus coolship
800 L 5.51% 17.1 1.044 1.002
All Grain 31
Amnesia Haze
245 L 5.49% 25.58 1.055 1.013
All Grain 45
Catarina Sour
465 gal 4.26% 13.75 1.043 1.011
extract 25
석류 아이스크림 사워
21 L 5.37% 18.45 1.070 1.029
All Grain 141
Wild Ale Beers
11 gal 6.69% 23.08 1.067 1.016
All Grain 43
Tamarind Sour
15 L 6.55% 21.27 1.061 1.011
All Grain 54

Fermentables Used In Wild Specialty Beer Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Oats 33 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 - Pilsner 22 American Grain base malt 1.8°L
37 57% 7% - 89%
American - Pale 2-Row 20 American Grain base malt 1.8°L
37 65% 29% - 96%
German - Acidulated Malt 20 German Grain acidulated malt 3.4°L
27 4% 2% - 10%
Flaked Wheat 17 Adjunct raw 2°L
34 12% 3% - 28%
German - Pilsner 14 German Grain base malt 1.6°L
38 61% 38% - 81%
United Kingdom - Golden Promise 11 United Kingdom Grain base malt 3°L
37 56% 35% - 75%
German - Wheat Malt 11 German Grain base malt 2°L
37 22% 6% - 50%
American - Wheat 11 American Grain base malt 1.8°L
38 28% 6% - 48%

Hops Used In Wild Specialty Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 11 3.5 69% 1% - 100%
Citra 10 11 25% 6% - 100%
Cascade 10 7 44% 12% - 100%
Mosaic 9 12.5 33% 1% - 100%
Amarillo 8 8.6 24% 5% - 45%
Magnum 7 15 77% 12% - 100%
Huell Melon 7 7.2 40% 17% - 100%
East Kent Goldings 7 5 40% 11% - 100%
Nelson Sauvin 6 12.5 34% 5% - 100%
Styrian Goldings 6 5.5 74% 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%
Flaked Corn 1 Adjunct raw 0.5°L
40 33% 33% - 33%
German - Acidulated Malt 1 German Grain acidulated malt 3.4°L
27 29% 29% - 29%
Flaked Oats 1 Adjunct raw 2.2°L
33 33% 33% - 33%
American - Wheat 1 American Grain base malt 1.8°L
38 100% 100% - 100%
American - Caramel / Crystal 40L 1 American Grain crystal malt 40°L
34 33% 33% - 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%
American - Pale 2-Row 1 American Grain base malt 1.8°L
37 57% 57% - 57%

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 7 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 6 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 4 Omega Yeast Labs Norwegian Ales 0.11 Medium High 80% 62°F 98°F
White Labs - California Ale Yeast WLP001 4 White Labs Ale High Medium 76.5% 68°F 73°F
The Yeast Bay - Saison/Brettanomyces Blend 3 The Yeast Bay Ales Low Medium 80% 70°F 78°F
White Labs - Belgian Saison I Yeast WLP565 3 White Labs Ale Medium Medium 70% 68°F 75°F
White Labs - Brettanomyces Claussenii WLP645 2 White Labs Ale Med-High Low 78% 85°F 95°F
Wyeast - Brettanomyces lambicus 5526 2 Wyeast Ale 0.12 Medium 90% 60°F 75°F
The Yeast Bay - Farmhouse Sour Ale 2 The Yeast Bay Ales Low Medium 90% 70°F 78°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 14 Water Agt Mash 21% 0% - 100%
Lactic acid 10 Water Agt Mash 65% 3% - 100%
Whirlfloc 9 Fining Boil 52% 3% - 100%
Calcium Chloride (dihydrate) 7 Water Agt Sparge 7% 0% - 44%
Epsom Salt 7 Water Agt Mash 1% 0% - 5%
Table Salt 5 Water Agt Mash 0% 0% - 1%
Irish Moss 4 Fining Boil 32% 3% - 67%
Calcium Chloride (anhydrous) 2 Water Agt Mash 37% 10% - 50%
Citric acid 2 Water Agt Mash 29% 6% - 53%
Calcium Chloride (dihydrate) 2 Water Agt Mash 11% 0% - 21%

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