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	2172
Peach Grand Cru	5 gal	5.12%	19.73	1.053	1.014		extract	1556
Honey Saison	11 gal	7.51%	20.14	1.063	1.006		All Grain	1514
Wild Saison Mud King	7.25 L	5.52%	5.01	1.052	1.010		BIAB	1283
wild ipa	6 gal	6.1%	49.81	1.054	1.007		All Grain	981
Vin de blé	9.5 L	8.33%	58.87	1.083	1.019		All Grain	893
Golden Aroma	53 L	5.44%	29.42	1.050	1.009		All Grain	828
Honey and Pinecone Wild Ale	10 gal	5.33%	24.24	1.045	1.005		BIAB	806
Hopdaptogenic Ale - Gluten Free	500 L	5.5%	33.47	1.053	1.011		All Grain	689
Scullin Wild Beer	6 L	5.22%	12.71	1.050	1.010		All Grain	658

Newest Wild Specialty Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Catarina Sour	465 gal	4.26%	13.75	1.043	1.011		extract	2
석류 아이스크림 사워	21 L	5.37%	18.45	1.070	1.029		All Grain	72
Wild Ale Beers	11 gal	6.69%	23.08	1.067	1.016		All Grain	17
Tamarind Sour	15 L	6.55%	21.27	1.061	1.011		All Grain	36
Brutus Hoptimus	5 gal	6.66%	119.33	1.074	1.023		All Grain	10
Spade	6.5 gal	9.03%	23.16	1.079	1.014		All Grain	24
Oak Aged Brett Old Ale	21 L	8.61%	32.92	1.078	1.012		All Grain	49
Saison d'Hiver with Black Currants and Oak	24.5 L	7.63%	23.46	1.057	0.999		All Grain	43
Awesome Recip.	5 L	11.25%	32.26	1.113	1.027		extract	63
Red, White, & Blueberry Farmhouse	3 gal	5.09%	2.14	1.050	1.011		BIAB	41

Fermentables Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	32		Adjunct	raw	2.2°L	33	9%	3% - 24%
American - White Wheat	22	American	Grain	base malt	2.8°L	40	24%	6% - 50%
American - Pale 2-Row	20	American	Grain	base malt	1.8°L	37	65%	29% - 96%
American - Pilsner	20	American	Grain	base malt	1.8°L	37	56%	7% - 89%
German - Acidulated Malt	19	German	Grain	acidulated malt	3.4°L	27	4%	2% - 10%
Flaked Wheat	17		Adjunct	raw	2°L	34	12%	3% - 28%
German - Pilsner	12	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	10	German	Grain	base malt	2°L	37	24%	6% - 50%
American - Wheat	10	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	9	3.5	72%	1% - 100%
Cascade	9	7	47%	12% - 100%
Mosaic	8	12.5	34%	1% - 100%
Citra	8	11	24%	6% - 100%
Huell Melon	7	7.2	40%	17% - 100%
East Kent Goldings	7	5	44%	25% - 100%
Amarillo	7	8.6	25%	5% - 45%
Magnum	6	15	85%	12% - 100%
Styrian Goldings	6	5.5	74%	20% - 100%
Nelson Sauvin	5	12.5	30%	5% - 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
Wyeast - Brettanomyces lambicus 5526	2	Wyeast	Ale	0.12	Medium	90%	60°F	75°F
White Labs - Brettanomyces Claussenii WLP645	2	White Labs	Ale	Med-High	Low	78%	85°F	95°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	12	Water Agt	Mash	22%	0% - 100%
Lactic acid	9	Flavor	Kegging	64%	3% - 100%
Whirlfloc	9	Fining	Boil	52%	3% - 100%
Calcium Chloride (dihydrate)	8	Water Agt	Mash	6%	0% - 44%
Epsom Salt	6	Water Agt	Mash	0%	0% - 1%
Table Salt	5	Water Agt	Mash	0%	0% - 1%
Irish Moss	4	Fining	Boil	32%	3% - 67%
Baking Soda	1	Water Agt	Sparge	0%	0% - 0%
Phosphoric acid	1	Water Agt	Mash	11%	11% - 11%
Citric acid	1	Water Agt	Mash	6%	6% - 6%

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