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 GuideTop 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 | 4782 | |
Peach Grand Cru |
5 gal | 5.12% | 19.73 | 1.053 | 1.014 | extract | 2930 | |
Golden Aroma |
53 L | 5.44% | 29.42 | 1.050 | 1.009 | All Grain | 2522 | |
Rye Sour |
6 gal | 6.09% | 24.55 | 1.054 | 1.007 | All Grain | 1944 | |
wild ipa |
6 gal | 6.1% | 49.81 | 1.054 | 1.007 | All Grain | 1941 | |
Honey and Pinecone Wild Ale |
10 gal | 5.33% | 24.24 | 1.045 | 1.005 | BIAB | 1851 | |
Vin de blé |
9.5 L | 8.33% | 58.87 | 1.083 | 1.019 | All Grain | 1782 | |
Hopdaptogenic Ale - Gluten Free |
500 L | 5.5% | 33.47 | 1.053 | 1.011 | All Grain | 1426 | |
Scullin Wild Beer |
6 L | 5.22% | 12.71 | 1.050 | 1.010 | All Grain | 1312 | |
Commercial Suicide Dark Mild Clone |
5.75 gal | 2.95% | 0 | 1.024 | 1.001 | BIAB | 1308 |
Newest Wild Specialty Beer Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Mango Milkshake Sour Smash |
5.5 gal | 5.04% | 12.55 | 1.045 | 1.006 | All Grain | 98 | |
Philly Peach Sour |
5.5 gal | 5.75% | 7.91 | 1.052 | 1.008 | All Grain | 117 | |
Key Lime Pie Sour |
6 gal | 6.55% | 13.32 | 1.065 | 1.015 | All Grain | 331 | |
Awesome Recipe |
55 L | 5.52% | 0 | 1.056 | 1.014 | All Grain | 165 | |
Field Notes |
25 gal | 4.98% | 4.37 | 1.050 | 1.012 | All Grain | 332 | |
Creamed berries |
24 L | 8.15% | 24.45 | 1.079 | 1.021 | BIAB | 388 | |
Empathy to a Fault |
5.5 gal | 8.08% | 6.76 | 1.073 | 1.011 | extract | 242 | |
Philly Sour |
5.5 gal | 5.82% | 0 | 1.055 | 1.010 | All Grain | 417 | |
I am Gruit |
28 L | 5.57% | 0 | 1.055 | 1.012 | All Grain | 339 | |
Raspberry Berliner Weisse Triangle Cup (Bond Bros Comp.) |
5 gal | 6.69% | 20.41 | 1.059 | 1.010 | Partial Mash | 273 |
Fermentables Used In Wild Specialty Beer Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Flaked Oats | 51 | Adjunct | raw |
2.2°L
|
33 | 9% | 3% - 24% | |
American - White Wheat | 33 | American | Grain | base malt |
2.8°L
|
40 | 23% | 6% - 50% |
American - Pilsner | 30 | American | Grain | base malt |
1.8°L
|
37 | 55% | 7% - 89% |
German - Acidulated Malt | 30 | German | Grain | acidulated malt |
3.4°L
|
27 | 5% | 1% - 11% |
US - Pale 2-Row | 26 | US | Grain | base malt |
1.8°L
|
37 | 63% | 29% - 85% |
German - Pilsner | 22 | German | Grain | base malt |
1.6°L
|
38 | 59% | 33% - 81% |
Flaked Wheat | 21 | 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 | 16 | United Kingdom | Grain | base malt |
3°L
|
37 | 52% | 10% - 76% |
Hops Used In Wild Specialty Beer Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Citra | 16 | 11 | 21% | 1% - 100% |
Saaz | 14 | 3.5 | 71% | 1% - 100% |
Mosaic | 14 | 12.5 | 23% | 1% - 100% |
Cascade | 13 | 7 | 55% | 12% - 100% |
Amarillo | 12 | 8.6 | 19% | 2% - 100% |
Magnum | 12 | 15 | 51% | 5% - 100% |
Hallertau Mittelfruh | 9 | 3.75 | 65% | 24% - 100% |
Styrian Goldings | 8 | 5.5 | 63% | 20% - 100% |
Huell Melon | 8 | 7.2 | 38% | 17% - 100% |
East Kent Goldings | 8 | 5 | 39% | 11% - 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 | 13 | 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 |
Wyeast - French Saison 3711 | 4 | Wyeast | Ale | 0.12 | Low | 80% | 65°F | 77°F |
White Labs - California Ale Yeast WLP001 | 4 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
White Labs - Lactobacillus Brevis | 3 | White Labs | Ales | Low | Low | 80% | 70°F | 95°F |
Other Ingredients Used In Wild Specialty Beer Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 29 | Water Agt | Mash | 20% | 0% - 100% |
Lactic acid | 27 | Water Agt | Mash | 73% | 1% - 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) | 11 | Water Agt | Mash | 16% | 0% - 64% |
Yeast Nutrient | 11 | Other | Boil | 22% | 0% - 100% |
Calcium Chloride (dihydrate) | 7 | Water Agt | Mash | 7% | 0% - 44% |
Irish Moss | 7 | Fining | Boil | 33% | 3% - 67% |