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	1863
Peach Grand Cru	5 gal	5.12%	19.73	1.053	1.014		extract	1445
Wild Saison Mud King	7.25 L	5.52%	5.01	1.052	1.010		BIAB	1205
Honey Saison	11 gal	7.51%	20.14	1.063	1.006		All Grain	1180
Voss Kveik Sour ale	22.5 L	6.03%	0	1.058	1.012		All Grain	1046
wild ipa	6 gal	6.1%	49.81	1.054	1.007		All Grain	863
Vin de blé	9.5 L	8.33%	58.87	1.083	1.019		All Grain	817
Honey and Pinecone Wild Ale	10 gal	5.33%	24.24	1.045	1.005		BIAB	731
Golden Aroma	53 L	5.44%	29.42	1.050	1.009		All Grain	719
Hopdaptogenic Ale - Gluten Free	500 L	5.5%	33.47	1.053	1.011		All Grain	626

Newest Wild Specialty Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Red, White, & Blueberry Farmhouse	3 gal	5.09%	2.14	1.050	1.011		BIAB	11
Wild specialty	3 gal	4.31%	9.09	1.042	1.010		BIAB	22
Puppy Porridge	18 L	5.04%	14.57	1.051	1.012		All Grain	33
Kettle Sour	6 gal	3.59%	0	1.037	1.009		BIAB	18
Golden Sour Base	5.5 gal	5.09%	1.47	1.048	1.009		All Grain	25
Gueze What?	5 gal	5.59%	49.22	1.056	1.014		All Grain	24
Strawberry Limeale	2.5 gal	5.53%	16.18	1.052	1.010		All Grain	34
base	3 gal	5.03%	0	1.050	1.013		extract	21
14. Rhubarb Experiment	1.5 gal	5.81%	0	1.059	1.015		Partial Mash	22
Kefir xBmt batch	11 L	4.66%	51.81	1.046	1.011		All Grain	34

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	20	American	Grain	base malt	2.8°L	40	23%	6% - 50%
German - Acidulated Malt	19	German	Grain	acidulated malt	3.4°L	27	4%	2% - 10%
American - Pale 2-Row	18	American	Grain	base malt	1.8°L	37	67%	38% - 96%
American - Pilsner	18	American	Grain	base malt	1.8°L	37	54%	7% - 89%
Flaked Wheat	13		Adjunct	raw	2°L	34	13%	3% - 28%
United Kingdom - Golden Promise	11	United Kingdom	Grain	base malt	3°L	37	56%	35% - 75%
German - Pilsner	11	German	Grain	base malt	1.6°L	38	59%	38% - 81%
Belgian - Pilsner	9	Belgian	Grain	base malt	1.6°L	37	51%	13% - 75%
American - Wheat	8	American	Grain	base malt	1.8°L	38	31%	6% - 48%

Hops Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	10	7	43%	12% - 100%
Saaz	8	3.5	85%	44% - 100%
Mosaic	7	12.5	34%	1% - 100%
Citra	7	11	19%	6% - 67%
Huell Melon	7	7.2	40%	17% - 100%
East Kent Goldings	7	5	44%	25% - 100%
Amarillo	6	8.6	26%	5% - 45%
Styrian Goldings	6	5.5	55%	16% - 100%
Nelson Sauvin	5	12.5	30%	5% - 100%
Magnum	4	15	78%	12% - 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 - 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
The Yeast Bay - Saison/Brettanomyces Blend	3	The Yeast Bay	Ale	n/a	Med/Low	80%	70°F	78°F
White Labs - California Ale Yeast WLP001	3	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
White Labs - American Farmhouse Blend WLP670	2	White Labs	Ale	Medium	Medium	78.5%	68°F	72°F
The Yeast Bay - Sigmund's Voss Kveik	2	The Yeast Bay	Ale	n/a	High	80.5%	70°F	100°F
The Yeast Bay - Farmhouse Sour Ale	2	The Yeast Bay	Ale	n/a	Med/Low	85%	70°F	78°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	11	Water Agt	Mash	24%	0% - 100%
Whirlfloc	9	Fining	Boil	52%	3% - 100%
Calcium Chloride (dihydrate)	8	Water Agt	Mash	6%	0% - 44%
Lactic acid	7	Water Agt	Boil	56%	3% - 100%
Epsom Salt	5	Water Agt	Mash	0%	0% - 1%
Table Salt	4	Flavor	Boil	0%	0% - 0%
Irish Moss	4	Fining	Boil	32%	3% - 67%
Baking Soda	1	Water Agt	Mash	0%	0% - 0%
Magnesium Chloride	1	Water Agt	Mash	0%	0% - 0%
Phosphoric acid	1	Water Agt	Mash	11%	11% - 11%

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