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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 3130
Honey Saison
11 gal 7.51% 20.14 1.063 1.006
All Grain 2148
Peach Grand Cru
5 gal 5.12% 19.73 1.053 1.014
extract 1803
Wild Saison Mud King
7.25 L 5.52% 5.01 1.052 1.010
BIAB 1512
wild ipa
6 gal 6.1% 49.81 1.054 1.007
All Grain 1212
Vin de blé
9.5 L 8.33% 58.87 1.083 1.019
All Grain 1061
Golden Aroma
53 L 5.44% 29.42 1.050 1.009
All Grain 978
Honey and Pinecone Wild Ale
10 gal 5.33% 24.24 1.045 1.005
BIAB 964
Rye Sour
6 gal 6.09% 24.55 1.054 1.007
All Grain 796
Hopdaptogenic Ale - Gluten Free
500 L 5.5% 33.47 1.053 1.011
All Grain 783

Newest Wild Specialty Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Smol Batch Oregon Costal Wild (Open Ferment)
1 gal 4.72% 0 1.045 1.009
All Grain 5
Pineapple Kettle Sour
5.5 gal 5.56% 6.56 1.053 1.011
All Grain 3
Kveiks Rye
60 L 4.9% 17.68 1.050 1.012
extract 19
Sour Attempt #2
22 L 4.45% 0 1.041 1.007
BIAB 11
Complicated session saison
15 gal 6.69% 28.39 1.068 1.017
BIAB 16
La Bear
10 L 6.34% 21.06 1.061 1.013
BIAB 26
Sourdough extract test
1 gal 7.08% 5.7 1.090 1.036
extract 18
Crepúsculo Estrellado - Farmhouse Ale
23 L 6.93% 20.74 1.067 1.014
All Grain 35
Málna karantén
21 L 5.98% 0 1.055 1.009
All Grain 34
gózberry
20 L 6.49% 0 1.061 1.012
All Grain 37

Fermentables Used In Wild Specialty Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 37 Adjunct raw 2.2°L
33 9% 3% - 24%
American - White Wheat 24 American Grain base malt 2.8°L
40 22% 6% - 50%
American - Pilsner 23 American Grain base malt 1.8°L
37 55% 7% - 89%
American - Pale 2-Row 23 American Grain base malt 1.8°L
37 65% 29% - 96%
German - Acidulated Malt 22 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 16 American Grain base malt 1.8°L
38 25% 2% - 48%
United Kingdom - Golden Promise 13 United Kingdom Grain base malt 3°L
37 54% 35% - 75%
German - Wheat Malt 13 German Grain base malt 2°L
37 23% 6% - 50%

Hops Used In Wild Specialty Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Mosaic 12 12.5 35% 1% - 100%
Saaz 12 3.5 64% 1% - 100%
Cascade 12 7 46% 8% - 100%
Citra 11 11 24% 6% - 100%
Amarillo 9 8.6 28% 5% - 57%
Magnum 8 15 71% 12% - 100%
Huell Melon 8 7.2 38% 17% - 100%
East Kent Goldings 7 5 40% 11% - 100%
Styrian Goldings 6 5.5 64% 20% - 100%
Nelson Sauvin 6 12.5 34% 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%
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%
Flaked Corn 1 Adjunct raw 0.5°L
40 33% 33% - 33%
American - Pale 2-Row 1 American Grain base malt 1.8°L
37 57% 57% - 57%
Canadian - Honey Malt 1 Canadian Grain base malt 25°L
37 33% 33% - 33%
Flaked Oats 1 Adjunct raw 2.2°L
33 33% 33% - 33%
American - Roasted Barley 1 American Grain roasted malt 300°L
33 50% 50% - 50%
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 9 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
Omega Yeast Labs - HotHead Ale OYL-057 5 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
White Labs - Brettanomyces Claussenii WLP645 4 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 - Saison/Brettanomyces Blend 3 The Yeast Bay Ales Low Medium 80% 70°F 78°F
Wyeast - Brettanomyces lambicus 5526 2 Wyeast Ale 0.12 Medium 90% 60°F 75°F
Fermentis - Safale - English Ale Yeast S-04 2 Fermentis / Safale Ale .0975 High 75% 54°F 77°F

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

Name Recipes Type Use Avg. Usage Usage Range
Lactic acid 17 Water Agt Mash 70% 0% - 100%
Gypsum 16 Water Agt Sparge 19% 0% - 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 Mash 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 Water Agt Boil 32% 3% - 67%
Citric acid 3 Water Agt Mash 37% 6% - 53%

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