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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