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	1990
Peach Grand Cru	5 gal	5.12%	19.73	1.053	1.014		extract	1497
Honey Saison	11 gal	7.51%	20.14	1.063	1.006		All Grain	1312
Wild Saison Mud King	7.25 L	5.52%	5.01	1.052	1.010		BIAB	1250
wild ipa	6 gal	6.1%	49.81	1.054	1.007		All Grain	938
Vin de blé	9.5 L	8.33%	58.87	1.083	1.019		All Grain	857
Golden Aroma	53 L	5.44%	29.42	1.050	1.009		All Grain	778
Honey and Pinecone Wild Ale	10 gal	5.33%	24.24	1.045	1.005		BIAB	773
Hopdaptogenic Ale - Gluten Free	500 L	5.5%	33.47	1.053	1.011		All Grain	662
Tamarind Chamoy Sour	5.5 gal	4.69%	22.03	1.046	1.011		All Grain	659

Newest Wild Specialty Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Spade	6.5 gal	9.03%	23.16	1.079	1.014		All Grain	10
Oak Aged Brett Old Ale	21 L	8.61%	32.92	1.078	1.012		All Grain	31
Saison d'Hiver with Black Currants and Oak	24.5 L	7.63%	23.46	1.057	0.999		All Grain	23
Awesome Recip.	5 L	11.25%	32.26	1.113	1.027		extract	39
Red, White, & Blueberry Farmhouse	3 gal	5.09%	2.14	1.050	1.011		BIAB	29
Wild specialty	3 gal	4.31%	9.09	1.042	1.010		BIAB	34
Puppy Porridge	18 L	5.04%	14.57	1.051	1.012		All Grain	41
Kettle Sour	6 gal	4.3%	0	1.041	1.008		BIAB	31
Golden Sour Base	5.5 gal	5.09%	1.47	1.048	1.009		All Grain	82
Gueze What?	5 gal	5.59%	49.22	1.056	1.014		All Grain	45

Fermentables Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	31		Adjunct	raw	2.2°L	33	9%	3% - 24%
American - White Wheat	21	American	Grain	base malt	2.8°L	40	23%	6% - 50%
American - Pilsner	18	American	Grain	base malt	1.8°L	37	56%	7% - 89%
German - Acidulated Malt	18	German	Grain	acidulated malt	3.4°L	27	4%	2% - 10%
American - Pale 2-Row	17	American	Grain	base malt	1.8°L	37	67%	38% - 96%
Flaked Wheat	15		Adjunct	raw	2°L	34	13%	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%
Belgian - Pilsner	9	Belgian	Grain	base malt	1.6°L	37	51%	13% - 75%
German - Wheat Malt	9	German	Grain	base malt	2°L	37	21%	6% - 50%

Hops Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	9	7	47%	12% - 100%
Mosaic	8	12.5	34%	1% - 100%
Saaz	8	3.5	85%	44% - 100%
Amarillo	7	8.6	25%	5% - 45%
Citra	7	11	19%	6% - 67%
Huell Melon	7	7.2	40%	17% - 100%
East Kent Goldings	7	5	44%	25% - 100%
Magnum	5	15	82%	12% - 100%
Nelson Sauvin	5	12.5	30%	5% - 100%
Styrian Goldings	5	5.5	75%	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
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
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 - San Diego Super Yeast WLP090	2	White Labs	Ale	High	Med-High	79.5%	65°F	68°F
The Yeast Bay - Sigmund	2	The Yeast Bay	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
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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