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	4782
Peach Grand Cru	5 gal	5.12%	19.73	1.053	1.014		extract	2930
Golden Aroma	53 L	5.44%	29.42	1.050	1.009		All Grain	2522
Rye Sour	6 gal	6.09%	24.55	1.054	1.007		All Grain	1944
wild ipa	6 gal	6.1%	49.81	1.054	1.007		All Grain	1941
Honey and Pinecone Wild Ale	10 gal	5.33%	24.24	1.045	1.005		BIAB	1851
Vin de blé	9.5 L	8.33%	58.87	1.083	1.019		All Grain	1782
Hopdaptogenic Ale - Gluten Free	500 L	5.5%	33.47	1.053	1.011		All Grain	1426
Scullin Wild Beer	6 L	5.22%	12.71	1.050	1.010		All Grain	1312
Commercial Suicide Dark Mild Clone	5.75 gal	2.95%	0	1.024	1.001		BIAB	1308

Newest Wild Specialty Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mango Milkshake Sour Smash	5.5 gal	5.04%	12.55	1.045	1.006		All Grain	98
Philly Peach Sour	5.5 gal	5.75%	7.91	1.052	1.008		All Grain	117
Key Lime Pie Sour	6 gal	6.55%	13.32	1.065	1.015		All Grain	331
Awesome Recipe	55 L	5.52%	0	1.056	1.014		All Grain	165
Field Notes	25 gal	4.98%	4.37	1.050	1.012		All Grain	332
Creamed berries	24 L	8.15%	24.45	1.079	1.021		BIAB	388
Empathy to a Fault	5.5 gal	8.08%	6.76	1.073	1.011		extract	242
Philly Sour	5.5 gal	5.82%	0	1.055	1.010		All Grain	417
I am Gruit	28 L	5.57%	0	1.055	1.012		All Grain	339
Raspberry Berliner Weisse Triangle Cup (Bond Bros Comp.)	5 gal	6.69%	20.41	1.059	1.010		Partial Mash	273

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	30	German	Grain	acidulated malt	3.4°L	27	5%	1% - 11%
US - Pale 2-Row	26	US	Grain	base malt	1.8°L	37	63%	29% - 85%
German - Pilsner	22	German	Grain	base malt	1.6°L	38	59%	33% - 81%
Flaked Wheat	21		Adjunct	raw	2°L	34	11%	3% - 28%
American - Wheat	20	American	Grain	base malt	1.8°L	38	26%	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%
Saaz	14	3.5	71%	1% - 100%
Mosaic	14	12.5	23%	1% - 100%
Cascade	13	7	55%	12% - 100%
Amarillo	12	8.6	19%	2% - 100%
Magnum	12	15	51%	5% - 100%
Hallertau Mittelfruh	9	3.75	65%	24% - 100%
Styrian Goldings	8	5.5	63%	20% - 100%
Huell Melon	8	7.2	38%	17% - 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	19	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - WildBrew Philly Sour	13	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
Wyeast - French Saison 3711	4	Wyeast	Ale	0.12	Low	80%	65°F	77°F
White Labs - California Ale Yeast WLP001	4	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - Lactobacillus Brevis	3	White Labs	Ales	Low	Low	80%	70°F	95°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	Mash	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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