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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 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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