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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 2172
Peach Grand Cru
5 gal 5.12% 19.73 1.053 1.014
extract 1556
Honey Saison
11 gal 7.51% 20.14 1.063 1.006
All Grain 1514
Wild Saison Mud King
7.25 L 5.52% 5.01 1.052 1.010
BIAB 1283
wild ipa
6 gal 6.1% 49.81 1.054 1.007
All Grain 981
Vin de blé
9.5 L 8.33% 58.87 1.083 1.019
All Grain 893
Golden Aroma
53 L 5.44% 29.42 1.050 1.009
All Grain 828
Honey and Pinecone Wild Ale
10 gal 5.33% 24.24 1.045 1.005
BIAB 806
Hopdaptogenic Ale - Gluten Free
500 L 5.5% 33.47 1.053 1.011
All Grain 689
Scullin Wild Beer
6 L 5.22% 12.71 1.050 1.010
All Grain 658

Newest Wild Specialty Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Catarina Sour
465 gal 4.26% 13.75 1.043 1.011
extract 2
석류 아이스크림 사워
21 L 5.37% 18.45 1.070 1.029
All Grain 72
Wild Ale Beers
11 gal 6.69% 23.08 1.067 1.016
All Grain 17
Tamarind Sour
15 L 6.55% 21.27 1.061 1.011
All Grain 36
Brutus Hoptimus
5 gal 6.66% 119.33 1.074 1.023
All Grain 10
Spade
6.5 gal 9.03% 23.16 1.079 1.014
All Grain 24
Oak Aged Brett Old Ale
21 L 8.61% 32.92 1.078 1.012
All Grain 49
Saison d'Hiver with Black Currants and Oak
24.5 L 7.63% 23.46 1.057 0.999
All Grain 43
Awesome Recip.
5 L 11.25% 32.26 1.113 1.027
extract 63
Red, White, & Blueberry Farmhouse
3 gal 5.09% 2.14 1.050 1.011
BIAB 41

Fermentables Used In Wild Specialty Beer Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Oats 32 Adjunct raw 2.2°L
33 9% 3% - 24%
American - White Wheat 22 American Grain base malt 2.8°L
40 24% 6% - 50%
American - Pale 2-Row 20 American Grain base malt 1.8°L
37 65% 29% - 96%
American - Pilsner 20 American Grain base malt 1.8°L
37 56% 7% - 89%
German - Acidulated Malt 19 German Grain acidulated malt 3.4°L
27 4% 2% - 10%
Flaked Wheat 17 Adjunct raw 2°L
34 12% 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%
German - Wheat Malt 10 German Grain base malt 2°L
37 24% 6% - 50%
American - Wheat 10 American Grain base malt 1.8°L
38 28% 6% - 48%

Hops Used In Wild Specialty Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 9 3.5 72% 1% - 100%
Cascade 9 7 47% 12% - 100%
Mosaic 8 12.5 34% 1% - 100%
Citra 8 11 24% 6% - 100%
Huell Melon 7 7.2 40% 17% - 100%
East Kent Goldings 7 5 44% 25% - 100%
Amarillo 7 8.6 25% 5% - 45%
Magnum 6 15 85% 12% - 100%
Styrian Goldings 6 5.5 74% 20% - 100%
Nelson Sauvin 5 12.5 30% 5% - 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
Omega Yeast Labs - HotHead Ale OYL-057 4 Omega Yeast Labs Norwegian Ales 0.11 Medium High 80% 62°F 98°F
White Labs - California Ale Yeast WLP001 4 White Labs Ale High Medium 76.5% 68°F 73°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
Wyeast - Brettanomyces lambicus 5526 2 Wyeast Ale 0.12 Medium 90% 60°F 75°F
White Labs - Brettanomyces Claussenii WLP645 2 White Labs Ale Med-High Low 78% 85°F 95°F
The Yeast Bay - Farmhouse Sour Ale 2 The Yeast Bay Ales Low Medium 90% 70°F 78°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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