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	2734
Honey Saison	11 gal	7.51%	20.14	1.063	1.006		All Grain	1833
Peach Grand Cru	5 gal	5.12%	19.73	1.053	1.014		extract	1672
Wild Saison Mud King	7.25 L	5.52%	5.01	1.052	1.010		BIAB	1433
wild ipa	6 gal	6.1%	49.81	1.054	1.007		All Grain	1100
Vin de blé	9.5 L	8.33%	58.87	1.083	1.019		All Grain	973
Golden Aroma	53 L	5.44%	29.42	1.050	1.009		All Grain	912
Honey and Pinecone Wild Ale	10 gal	5.33%	24.24	1.045	1.005		BIAB	902
Hopdaptogenic Ale - Gluten Free	500 L	5.5%	33.47	1.053	1.011		All Grain	754
Scullin Wild Beer	6 L	5.22%	12.71	1.050	1.010		All Grain	725

Newest Wild Specialty Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Log Sour	8 L	4.33%	20.99	1.044	1.011		All Grain	10
Crepúsculo Estrellado - Farmhouse Ale	23 L	6.93%	20.74	1.067	1.014		All Grain	12
Málna karantén	21 L	5.98%	0	1.055	1.009		All Grain	13
gózberry	20 L	6.49%	0	1.061	1.012		All Grain	11
gózbászter 2.0	15 L	4.73%	0	1.045	1.009		All Grain	51
New Batch of sour base	42 L	5.48%	0	1.056	1.014		All Grain	19
Albrett Einstein - Brett Pale Ale	22 L	5.5%	38.15	1.051	1.009		All Grain	25
The Wild Ones	3 L	4.67%	26.68	1.047	1.012		extract	36
wild yeasts for wild ale	15 gal	6.66%	27.39	1.062	1.011		All Grain	82
gose busters (gózbásztersz)	13 L	4.54%	0	1.043	1.009		All Grain	70

Fermentables Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	35		Adjunct	raw	2.2°L	33	9%	3% - 24%
American - White Wheat	23	American	Grain	base malt	2.8°L	40	22%	6% - 50%
American - Pilsner	23	American	Grain	base malt	1.8°L	37	58%	7% - 89%
American - Pale 2-Row	21	American	Grain	base malt	1.8°L	37	64%	29% - 96%
German - Acidulated Malt	21	German	Grain	acidulated malt	3.4°L	27	4%	2% - 10%
Flaked Wheat	18		Adjunct	raw	2°L	34	11%	3% - 28%
German - Pilsner	18	German	Grain	base malt	1.6°L	38	57%	33% - 81%
American - Wheat	13	American	Grain	base malt	1.8°L	38	28%	6% - 48%
German - Wheat Malt	13	German	Grain	base malt	2°L	37	23%	6% - 50%
United Kingdom - Golden Promise	12	United Kingdom	Grain	base malt	3°L	37	56%	35% - 75%

Hops Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	12	3.5	62%	1% - 100%
Mosaic	11	12.5	34%	1% - 100%
Citra	11	11	24%	6% - 100%
Cascade	11	7	42%	7% - 100%
Huell Melon	8	7.2	38%	17% - 100%
Amarillo	8	8.6	24%	5% - 45%
Magnum	7	15	77%	12% - 100%
East Kent Goldings	7	5	40%	11% - 100%
Nelson Sauvin	6	12.5	34%	5% - 100%
Styrian Goldings	5	5.5	68%	20% - 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%
Flaked Oats	1		Adjunct	raw	2.2°L	33	33%	33% - 33%
American - Caramel / Crystal 40L	1	American	Grain	crystal malt	40°L	34	33%	33% - 33%
Belgian - Special B	1	Belgian	Grain	roasted malt	115°L	34	33%	33% - 33%
American - Carapils (Dextrine Malt)	1	American	Grain	crystal malt	1.8°L	33	31%	31% - 31%
Canadian - Honey Malt	1	Canadian	Grain	base malt	25°L	37	33%	33% - 33%
American - Pale 2-Row	1	American	Grain	base malt	1.8°L	37	57%	57% - 57%
German - Acidulated Malt	1	German	Grain	acidulated malt	3.4°L	27	29%	29% - 29%

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	7	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
Omega Yeast Labs - HotHead Ale OYL-057	4	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
White Labs - Brettanomyces Claussenii WLP645	3	White Labs	Ale	Med-High	Low	78%	85°F	95°F
White Labs - Belgian Saison I Yeast WLP565	3	White Labs	Ale	Medium	Medium	70%	68°F	75°F
The Yeast Bay - Sigmund's Voss Kveik	2	The Yeast Bay	Ales	Low	High	80.5%	70°F	100°F
Wyeast - Belgian Lambic Blend 3278	2	Wyeast	Ale	0.12	Med	75%	63°F	75°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	15	Water Agt	Mash	20%	0% - 100%
Lactic acid	15	Water Agt	Mash	72%	3% - 100%
Whirlfloc	10	Fining	Boil	52%	3% - 100%
Epsom Salt	8	Water Agt	Mash	1%	0% - 5%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	7%	0% - 44%
Table Salt	7	Water Agt	Boil	0%	0% - 1%
Calcium Chloride (anhydrous)	5	Water Agt	Mash	18%	0% - 50%
Calcium Chloride (dihydrate)	5	Water Agt	Mash	14%	0% - 29%
Irish Moss	4	Fining	Boil	32%	3% - 67%
Citric acid	3	Water Agt	Mash	37%	6% - 53%

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