American Wild Ale - Wild Specialty Beer

A sour and/or funky version of a fruit, herb, or spice beer, or a wild beer aged in wood. If wood-aged, the wood should not be the primary or dominant character.

Flavor Profile: Variable by base style. Should show the fruit, sour and/or funk of a wild fermentation, as well as the characteristics of the special ingredients used. Any fruit sweetness is generally gone, so only the esters typically remain from the fruit. The sour cha

Ingredients: Virtually any style of beer. Any combination of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, or other similar fermenters. Can also be a blend of styles. While cherries, raspberries, and peaches are most common, other fruits can be used as wel

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	4585
Peach Grand Cru	5 gal	5.12%	19.73	1.053	1.014		extract	2755
Golden Aroma	53 L	5.44%	29.42	1.050	1.009		All Grain	2162
wild ipa	6 gal	6.1%	49.81	1.054	1.007		All Grain	1775
Rye Sour	6 gal	6.09%	24.55	1.054	1.007		All Grain	1726
Honey and Pinecone Wild Ale	10 gal	5.33%	24.24	1.045	1.005		BIAB	1656
Vin de blé	9.5 L	8.33%	58.87	1.083	1.019		All Grain	1635
Hopdaptogenic Ale - Gluten Free	500 L	5.5%	33.47	1.053	1.011		All Grain	1146
Scullin Wild Beer	6 L	5.22%	12.71	1.050	1.010		All Grain	1141
Commercial Suicide Dark Mild Clone	5.75 gal	2.95%	0	1.024	1.001		BIAB	1128

Newest Wild Specialty Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	55 L	5.52%	0	1.056	1.014		All Grain	15
Field Notes	25 gal	4.98%	4.37	1.050	1.012		All Grain	67
Creamed berries	24 L	8.61%	24.45	1.079	1.017		BIAB	159
Empathy to a Fault	5.5 gal	8.08%	6.76	1.073	1.011		extract	66
Philly Sour	5.5 gal	5.82%	0	1.055	1.010		All Grain	217
I am Gruit	28 L	5.57%	0	1.055	1.012		All Grain	194
Raspberry Berliner Weisse Triangle Cup (Bond Bros Comp.)	5 gal	6.69%	20.41	1.059	1.010		Partial Mash	154
Bond brothers sour -jeff	5 gal	6.69%	20.41	1.059	1.010		Partial Mash	99
All Rye, All Rye, All Rye	5.5 gal	3.46%	26.73	1.028	1.001		All Grain	120
Pineapple Sour	6 gal	5.04%	7.5	1.058	1.019		All Grain	58

Fermentables Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	50		Adjunct	raw	2.2°L	33	9%	3% - 24%
American - White Wheat	30	American	Grain	base malt	2.8°L	40	23%	6% - 50%
German - Acidulated Malt	29	German	Grain	acidulated malt	3.4°L	27	4%	1% - 11%
American - Pilsner	28	American	Grain	base malt	1.8°L	37	55%	7% - 89%
US - Pale 2-Row	24	US	Grain	base malt	1.8°L	37	64%	29% - 85%
German - Pilsner	21	German	Grain	base malt	1.6°L	38	59%	33% - 81%
Flaked Wheat	20		Adjunct	raw	2°L	34	11%	3% - 28%
American - Wheat	20	American	Grain	base malt	1.8°L	38	26%	2% - 48%
German - Wheat Malt	18	German	Grain	base malt	2°L	37	23%	6% - 54%
United Kingdom - Golden Promise	17	United Kingdom	Grain	base malt	3°L	37	51%	10% - 76%

Hops Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	17	11	21%	1% - 100%
Mosaic	14	12.5	23%	1% - 100%
Cascade	14	7	53%	12% - 100%
Amarillo	13	8.6	20%	2% - 100%
Saaz	13	3.5	73%	1% - 100%
Magnum	11	15	55%	5% - 100%
Huell Melon	9	7.2	39%	17% - 100%
Nelson Sauvin	8	12.5	33%	5% - 100%
Styrian Goldings	8	5.5	63%	20% - 100%
Hallertau Mittelfruh	7	3.75	58%	24% - 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%

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	19	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - WildBrew Philly Sour	12	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	8	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
Wyeast - London Ale III 1318	5	Wyeast	Ale	0.1	High	73%	64°F	74°F
White Labs - Brettanomyces Claussenii WLP645	4	White Labs	Ale	Med-High	Low	78%	85°F	95°F
The Yeast Bay - Saison/Brettanomyces Blend	4	The Yeast Bay	Ales	Low	Medium	80%	70°F	78°F
White Labs - California Ale Yeast WLP001	4	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - Belgian Saison I Yeast WLP565	3	White Labs	Ale	Medium	Medium	70%	68°F	75°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	28	Water Agt	Mash	21%	0% - 100%
Lactic acid	25	Water Agt	Mash	67%	0% - 100%
Calcium Chloride (anhydrous)	17	Water Agt	Mash	18%	0% - 70%
Epsom Salt	17	Water Agt	Mash	5%	0% - 36%
Table Salt	13	Water Agt	Boil	2%	0% - 15%
Whirlfloc	13	Fining	Boil	49%	3% - 100%
Calcium Chloride (dihydrate)	10	Water Agt	Mash	17%	0% - 64%
Yeast Nutrient	9	Other	Boil	26%	0% - 100%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	7%	0% - 44%
Irish Moss	7	Fining	Boil	33%	3% - 67%

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