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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 3727
Peach Grand Cru
5 gal 5.12% 19.73 1.053 1.014
extract 1922
wild ipa
6 gal 6.1% 49.81 1.054 1.007
All Grain 1346
Vin de blé
9.5 L 8.33% 58.87 1.083 1.019
All Grain 1176
Honey and Pinecone Wild Ale
10 gal 5.33% 24.24 1.045 1.005
BIAB 1102
Golden Aroma
53 L 5.44% 29.42 1.050 1.009
All Grain 1088
Rye Sour
6 gal 6.09% 24.55 1.054 1.007
All Grain 969
Hopdaptogenic Ale - Gluten Free
500 L 5.5% 33.47 1.053 1.011
All Grain 841
Scullin Wild Beer
6 L 5.22% 12.71 1.050 1.010
All Grain 819
Commercial Suicide Dark Mild Clone
5.75 gal 2.95% 0 1.024 1.001
BIAB 698

Newest Wild Specialty Beer Recipes

Title Size ABV IBU OG FG Color Method Views
4. PHILLY SOUR IPA
14 L 7.45% 33.15 1.064 1.007
All Grain 25
(Idea) Corgi
4 gal 4.89% 30.86 1.046 1.009
BIAB 12
Pineapple upside down cake
21 L 8.37% 9.45 1.074 1.010
BIAB 10
Tank 7
5.5 gal 6.16% 23.5 1.059 1.012
All Grain 20
Cherry Sour
5.5 gal 7.06% 0 1.064 1.010
All Grain 90
Golden Ale #2
5.5 gal 5.25% 1.81 1.052 1.012
All Grain 25
Elmwood Terrace
4.5 L 6.4% 34.36 1.065 1.016
extract 17
Ancient Relic Clone
5 gal 6.67% 18.25 1.062 1.011
All Grain 23
Philly sour experiment
20 L 4.22% 22.57 1.043 1.011
BIAB 58
Time Change Gravøl
26 gal 8.19% 24.26 1.073 1.011
BIAB 28

Fermentables Used In Wild Specialty Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 26 Adjunct raw 2.2°L
33 9% 3% - 24%
American - White Wheat 23 American Grain base malt 2.8°L
40 22% 6% - 50%
German - Acidulated Malt 17 German Grain acidulated malt 3.4°L
27 4% 2% - 10%
American - Pilsner 17 American Grain base malt 1.8°L
37 56% 7% - 89%
Pale 2-Row 16 Grain base malt 1.8°L
37 67% 38% - 85%
Flaked Wheat 15 Adjunct raw 2°L
34 13% 3% - 28%
German - Pilsner 14 German Grain base malt 1.6°L
38 58% 33% - 81%
United Kingdom - Golden Promise 10 United Kingdom Grain base malt 3°L
37 54% 35% - 75%
American - Wheat 9 American Grain base malt 1.8°L
38 26% 6% - 43%
Belgian - Pilsner 9 Belgian Grain base malt 1.6°L
37 50% 13% - 75%

Hops Used In Wild Specialty Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 10 3.5 70% 1% - 100%
Amarillo 9 8.6 30% 5% - 100%
Cascade 9 7 51% 12% - 100%
Citra 8 11 19% 6% - 67%
Mosaic 8 12.5 34% 1% - 100%
East Kent Goldings 6 5 44% 25% - 100%
Nelson Sauvin 5 12.5 34% 5% - 100%
Styrian Goldings 5 5.5 67% 20% - 100%
Magnum 5 15 82% 12% - 100%
Huell Melon 4 7.2 39% 17% - 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 7 Fermentis / Safale Ales Low 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
White Labs - Belgian Saison I Yeast WLP565 3 White Labs Ale Medium Medium 70% 68°F 75°F
Omega Yeast Labs - HotHead Ale OYL-057 3 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
Omega Yeast Labs - All the Bretts OYL-218 2 Omega Yeast Labs Bretts and Blends 0.11 Low 48% 68°F 85°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 10 Water Agt Mash 60% 0% - 100%
Gypsum 8 Water Agt Mash 27% 0% - 100%
Whirlfloc 7 Fining Boil 53% 3% - 100%
Calcium Chloride (dihydrate) 5 Water Agt Mash 1% 0% - 7%
Irish Moss 4 Fining Boil 32% 3% - 67%
Epsom Salt 3 Water Agt Mash 0% 0% - 0%
Calcium Chloride (anhydrous) 3 Water Agt Mash 25% 0% - 50%
Table Salt 2 Flavor Boil 0% 0% - 0%

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