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Smoke Flavored/Wood-Aged Beer - Wood-Aged Beer



Top 10 Wood-Aged Beer 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 2809
Abandon Ship Rum Barrel Stout
20 gal 6.45% 35.55 1.066 1.017
All Grain 1955
Smoke & Oakum IPA
5 gal 10.94% 133.52 1.106 1.023
All Grain 1705
Imperial Porter for Large Barrel 7.5 gal
7.5 gal 9.81% 82.6 1.100 1.025
All Grain 1668
JD SMaSH
6 L 7.47% 16.55 1.072 1.015
All Grain 1472
Boyd's 40 Word Bourbon Barrel Ale
5 gal 8.79% 58.02 1.089 1.022
All Grain 1215
Greenbriar Oak Stout
5 gal 6.22% 63.9 1.065 1.018
All Grain 1204
Fist Full of Tequila
5 gal 6.33% 77.12 1.063 1.014
All Grain 1070
Obama brew
7 L 13.92% 24.17 1.141 1.035
extract 1067
eik eller ei
25 L 4.81% 36.33 1.052 1.015
BIAB 963

Newest Wood-Aged Beer Recipes

Title Size ABV IBU OG FG Color Method Views
The Royal Wee
5 gal 12.74% 68.93 1.128 1.031
extract 45
Cabernet IPA
19 L 6.27% 85.54 1.058 1.010
All Grain 13
Red Ale barrica
500 L 5.19% 0 1.053 1.013
All Grain 8
"The Old Fashioned" Cocktail Ale
5 gal 5.34% 45.5 1.058 1.018
All Grain 21
Dragons Milk Clone
5.5 gal 11.01% 31.43 1.107 1.023
All Grain 18
Forced Liberty Porter
25 L 10.14% 38.76 1.103 1.026
All Grain 103
Better Half Attempt
26 L 11.69% 33.62 1.120 1.031
All Grain 70
Pumpkin Chuckin
5 gal 4.01% 29.08 1.039 1.008
All Grain 105
Big Chocolate Wood
10.5 gal 7% 36.59 1.065 1.011
All Grain 137
Dubhshláine Strong Dark Ale
5.5 gal 10.1% 59.81 1.092 1.015
All Grain 129

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

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
American - Pale 2-Row 27 American Grain base malt 1.8°L
37 63% 15% - 91%
American - Chocolate 16 American Grain roasted malt 350°L
29 5% 2% - 8%
United Kingdom - Maris Otter Pale 15 United Kingdom Grain base malt 3.75°L
38 54% 13% - 81%
American - Caramel / Crystal 120L 10 American Grain crystal malt 120°L
33 4% 2% - 7%
American - Caramel / Crystal 60L 8 American Grain crystal malt 60°L
34 6% 3% - 12%
Belgian - Special B 8 Belgian Grain roasted malt 115°L
34 4% 3% - 6%
Flaked Barley 7 Adjunct raw 2.2°L
32 6% 5% - 8%
American - Caramel / Crystal 40L 7 American Grain crystal malt 40°L
34 6% 2% - 9%
American - Caramel / Crystal 80L 7 American Grain crystal malt 80°L
33 6% 2% - 11%
American - Roasted Barley 7 American Grain roasted malt 300°L
33 5% 1% - 7%

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

Name Recipes Average AA Avg. Usage Usage Range
Fuggles 12 4.5 42% 14% - 80%
Willamette 10 4.5 29% 18% - 50%
Cascade 10 7 40% 13% - 100%
Magnum 9 15 36% 13% - 100%
Chinook 8 13 34% 20% - 50%
East Kent Goldings 7 5 24% 9% - 55%
Warrior 6 16 36% 10% - 100%
Nugget 6 14 43% 20% - 67%
Goldings 6 4.5 29% 11% - 50%
Amarillo 4 8.6 17% 4% - 33%

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Caramel / Crystal 40L 2 American Grain crystal malt 40°L
34 83% 67% - 100%
American - Dark Chocolate 2 American Grain roasted malt 420°L
29 10% 6% - 14%
American - Caramel / Crystal 80L 2 American Grain crystal malt 80°L
33 23% 20% - 25%
American - Roasted Barley 2 American Grain roasted malt 300°L
33 4% 4% - 4%
American - Caramel / Crystal 120L 2 American Grain crystal malt 120°L
33 36% 14% - 57%
Belgian - CaraMunich 2 Belgian Grain crystal malt 50°L
33 24% 14% - 33%
American - Chocolate 2 American Grain roasted malt 350°L
29 32% 14% - 50%
Flaked Barley 1 Adjunct raw 2.2°L
32 11% 11% - 11%
Belgian - Munich 1 Belgian Grain base malt 6°L
38 23% 23% - 23%
Flaked Oats 1 Adjunct raw 2.2°L
33 11% 11% - 11%

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

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 11 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - American Ale II 1272 7 Wyeast Ale 0.1 High 74% 60°F 72°F
Wyeast - American Ale 1056 5 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - Scottish Ale 1728 4 Wyeast Ale 0.12 High 71% 55°F 75°F
Fermentis - Safale - English Ale Yeast S-04 4 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Nottingham Ale Yeast 3 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - Dry English Ale Yeast WLP007 3 White Labs Ale Med-High Med-High 75% 65°F 70°F
White Labs - English Ale Yeast WLP002 2 White Labs Ale Medium Very High 66.5% 65°F 68°F
White Labs - California Ale Yeast WLP001 2 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - Trappist High Gravity 3787 2 Wyeast Ale 0.12 Med-High 76% 64°F 78°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 7 Fining Boil 66% 0% - 100%
Gypsum 2 Water Agt Boil 13% 0% - 20%
Whirlfloc 2 Fining Boil 97% 94% - 100%
Wyeast - Beer Nutrient 1 Water Agt Mash 0% 0% - 0%
Table Salt 1 Water Agt Mash 0% 0% - 0%
Chalk 1 Water Agt Mash 1% 1% - 1%
Phosphoric acid 1 Water Agt Mash 23% 23% - 23%
Calcium Chloride (anhydrous) 1 Water Agt Mash 0% 0% - 0%

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