Smoke Flavored/Wood-Aged Beer - Wood-Aged Beer (BJCP 2008) - Beer Recipes | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Smoke Flavored/Wood-Aged Beer - Wood-Aged Beer (BJCP 2008)




Top 10 Wood-Aged Beer (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Imperial Porter
7.5 gal 10.25% 91.34 1.100 1.022
All Grain 4305
Abandon Ship Rum Barrel Stout
20 gal 6.45% 35.55 1.066 1.017
All Grain 3371
Smoke & Oakum IPA
5 gal 10.94% 133.52 1.106 1.023
All Grain 3191
Imperial Porter for Large Barrel 7.5 gal
7.5 gal 9.81% 82.6 1.100 1.025
All Grain 2884
Greenbriar Oak Stout
5 gal 6.22% 63.9 1.065 1.018
All Grain 2616
Fist Full of Tequila
5 gal 6.33% 77.12 1.063 1.014
All Grain 2530
JD SMaSH
6 L 7.47% 16.55 1.072 1.015
All Grain 2475
Boyd's 40 Word Bourbon Barrel Ale
5 gal 8.79% 58.02 1.089 1.022
All Grain 2453
Obama brew
7 L 13.92% 24.17 1.141 1.035
extract 2102
eik eller ei
25 L 4.81% 36.33 1.052 1.015
BIAB 1958

Newest Wood-Aged Beer (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Wheat Wine - barrel aged - 22D (BJCP 2021)
5.5 gal 11.67% 68.7 1.109 1.020
All Grain 43
Christmas 2023
6 gal 7.6% 42.03 1.070 1.012
extract 196
Bourbon Barrel Aged Ukrainian Stout
5.5 gal 11.09% 105.56 1.097 1.012
All Grain 102
Triumphant Insomniac
5.5 gal 6.05% 29.87 1.065 1.022
All Grain 288
Assault 2.0
5.5 gal 6.26% 45.31 1.068 1.020
extract 305
Bourbon Barrel Beer 2.0
11 gal 7.1% 0 1.067 1.013
All Grain 243
Bourbon Stout
5.5 gal 8.33% 39.85 1.096 1.032
All Grain 528
Imperial Milk Stout
21 L 10.5% 28.25 1.118 1.038
All Grain 716
Helldordo Clone
2.5 gal 14.87% 36.84 1.109 1.006
BIAB 463
Kentucky Bourbon Barrel Ale Clone 1
2 gal 8.28% 26.23 1.084 1.021
extract 1511

Fermentables Used In Wood-Aged Beer (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
US - Pale 2-Row 34 US Grain base malt 1.8°L
37 65% 19% - 91%
American - Chocolate 21 American Grain roasted malt 350°L
29 5% 2% - 8%
United Kingdom - Maris Otter Pale 18 United Kingdom Grain base malt 3.75°L
38 56% 13% - 90%
American - Caramel / Crystal 120L 16 American Grain crystal malt 120°L
33 4% 1% - 10%
Special B 13 Grain crystal malt 115°L
34 4% 2% - 7%
Caramel / Crystal 60L 12 Grain crystal malt 60°L
34 6% 3% - 12%
American - Caramel / Crystal 40L 10 American Grain crystal malt 40°L
34 6% 2% - 9%
Flaked Barley 9 Adjunct raw 2.2°L
32 6% 5% - 8%
American - Roasted Barley 9 American Grain roasted malt 300°L
33 5% 1% - 7%
Flaked Oats 8 Adjunct raw 2.2°L
33 6% 4% - 9%

Hops Used In Wood-Aged Beer (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Fuggles 16 4.5 39% 9% - 80%
Cascade 14 7 42% 13% - 100%
Willamette 13 4.5 31% 18% - 50%
Chinook 12 13 34% 20% - 50%
Nugget 12 14 41% 20% - 67%
Magnum 12 15 41% 13% - 100%
East Kent Goldings 11 5 34% 9% - 100%
Warrior 7 16 44% 10% - 100%
Kent Goldings 6 5 46% 25% - 72%
Goldings 6 4.5 29% 11% - 50%

Steeping Grains Used In Wood-Aged Beer (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Caramel / Crystal 40L 3 American Grain crystal malt 40°L
34 67% 35% - 100%
American - Caramel / Crystal 80L 3 American Grain crystal malt 80°L
33 22% 20% - 25%
American - Caramel / Crystal 120L 3 American Grain crystal malt 120°L
33 31% 14% - 57%
American - Chocolate 3 American Grain roasted malt 350°L
29 30% 14% - 50%
American - Dark Chocolate 2 American Grain roasted malt 420°L
29 10% 6% - 14%
American - Red Wheat 2 American Grain base malt 2.5°L
38 20% 11% - 29%
American - Roasted Barley 2 American Grain roasted malt 300°L
33 4% 4% - 4%
Belgian - CaraMunich 2 Belgian Grain crystal malt 50°L
33 24% 14% - 33%

Yeasts Used In Wood-Aged Beer (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 17 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - American Ale 1056 7 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - American Ale II 1272 7 Wyeast Ale 0.1 High 74% 60°F 72°F
White Labs - Dry English Ale Yeast WLP007 5 White Labs Ale Med-High Med-High 75% 65°F 70°F
Wyeast - Scottish Ale 1728 5 Wyeast Ale 0.12 High 71% 55°F 75°F
Fermentis - Safale - English Ale Yeast S-04 5 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - English Ale Yeast WLP002 4 White Labs Ale Medium Very High 66.5% 65°F 68°F
Danstar - Nottingham Ale Yeast 4 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - California Ale Yeast WLP001 3 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - Irish Ale Yeast WLP004 2 White Labs Ale Med-High Med-High 71.5% 65°F 68°F

Other Ingredients Used In Wood-Aged Beer (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 7 Fining Boil 66% 0% - 100%
Whirlfloc 5 Water Agt Boil 79% 12% - 100%
Gypsum 4 Water Agt Boil 7% 0% - 20%
Yeast Nutrient 3 Other Boil 34% 12% - 57%
Calcium Chloride (anhydrous) 2 Water Agt Mash 0% 0% - 0%
Chalk 2 Water Agt Mash 0% 0% - 1%
Phosphoric acid 2 Water Agt Mash 61% 23% - 100%
Vanilla Bean 2 Flavor Secondary 75% 75% - 75%

Photos