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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 2734
Honey Saison
11 gal 7.51% 20.14 1.063 1.006
All Grain 1833
Peach Grand Cru
5 gal 5.12% 19.73 1.053 1.014
extract 1672
Wild Saison Mud King
7.25 L 5.52% 5.01 1.052 1.010
BIAB 1433
wild ipa
6 gal 6.1% 49.81 1.054 1.007
All Grain 1100
Vin de blé
9.5 L 8.33% 58.87 1.083 1.019
All Grain 973
Golden Aroma
53 L 5.44% 29.42 1.050 1.009
All Grain 912
Honey and Pinecone Wild Ale
10 gal 5.33% 24.24 1.045 1.005
BIAB 902
Hopdaptogenic Ale - Gluten Free
500 L 5.5% 33.47 1.053 1.011
All Grain 754
Scullin Wild Beer
6 L 5.22% 12.71 1.050 1.010
All Grain 725

Newest Wild Specialty Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Log Sour
8 L 4.33% 20.99 1.044 1.011
All Grain 10
Crepúsculo Estrellado - Farmhouse Ale
23 L 6.93% 20.74 1.067 1.014
All Grain 12
Málna karantén
21 L 5.98% 0 1.055 1.009
All Grain 13
gózberry
20 L 6.49% 0 1.061 1.012
All Grain 11
gózbászter 2.0
15 L 4.73% 0 1.045 1.009
All Grain 51
New Batch of sour base
42 L 5.48% 0 1.056 1.014
All Grain 19
Albrett Einstein - Brett Pale Ale
22 L 5.5% 38.15 1.051 1.009
All Grain 25
The Wild Ones
3 L 4.67% 26.68 1.047 1.012
extract 36
wild yeasts for wild ale
15 gal 6.66% 27.39 1.062 1.011
All Grain 82
gose busters (gózbásztersz)
13 L 4.54% 0 1.043 1.009
All Grain 70

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 - Pilsner 23 American Grain base malt 1.8°L
37 58% 7% - 89%
American - Pale 2-Row 21 American Grain base malt 1.8°L
37 64% 29% - 96%
German - Acidulated Malt 21 German Grain acidulated malt 3.4°L
27 4% 2% - 10%
Flaked Wheat 18 Adjunct raw 2°L
34 11% 3% - 28%
German - Pilsner 18 German Grain base malt 1.6°L
38 57% 33% - 81%
American - Wheat 13 American Grain base malt 1.8°L
38 28% 6% - 48%
German - Wheat Malt 13 German Grain base malt 2°L
37 23% 6% - 50%
United Kingdom - Golden Promise 12 United Kingdom Grain base malt 3°L
37 56% 35% - 75%

Hops Used In Wild Specialty Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 12 3.5 62% 1% - 100%
Mosaic 11 12.5 34% 1% - 100%
Citra 11 11 24% 6% - 100%
Cascade 11 7 42% 7% - 100%
Huell Melon 8 7.2 38% 17% - 100%
Amarillo 8 8.6 24% 5% - 45%
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%
Flaked Corn 1 Adjunct raw 0.5°L
40 33% 33% - 33%
Flaked Oats 1 Adjunct raw 2.2°L
33 33% 33% - 33%
American - Caramel / Crystal 40L 1 American Grain crystal malt 40°L
34 33% 33% - 33%
Belgian - Special B 1 Belgian Grain roasted malt 115°L
34 33% 33% - 33%
American - Carapils (Dextrine Malt) 1 American Grain crystal malt 1.8°L
33 31% 31% - 31%
Canadian - Honey Malt 1 Canadian Grain base malt 25°L
37 33% 33% - 33%
American - Pale 2-Row 1 American Grain base malt 1.8°L
37 57% 57% - 57%
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 7 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
The Yeast Bay - Saison/Brettanomyces Blend 3 The Yeast Bay Ales Low Medium 80% 70°F 78°F
White Labs - Brettanomyces Claussenii WLP645 3 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 - Sigmund's Voss Kveik 2 The Yeast Bay Ales Low High 80.5% 70°F 100°F
Wyeast - Belgian Lambic Blend 3278 2 Wyeast Ale 0.12 Med 75% 63°F 75°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 15 Water Agt Mash 20% 0% - 100%
Lactic acid 15 Water Agt Mash 72% 3% - 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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