Wood Beer - Wood-Aged Beer
BJCP Style GuideTop 10 Wood-Aged Beer Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Kentucky Bourbon Barrel Ale |
7.5 gal | 8.28% | 18.72 | 1.082 | 1.019 | All Grain | 3871 | |
| The Chocolate Dragon |
5.5 gal | 9.03% | 48.13 | 1.084 | 1.016 | All Grain | 3149 | |
| Dark Sour |
3.25 gal | 8.48% | 9.43 | 1.071 | 1.006 | All Grain | 2295 | |
| Rye Wine |
5 gal | 12.61% | 76.97 | 1.112 | 1.027 | All Grain | 2278 | |
| Burbon County Clone |
5.5 gal | 14.8% | 45.07 | 1.139 | 1.026 | extract | 1836 | |
| DQYDJ Barleywine |
19.5 L | 10.66% | 70.34 | 1.096 | 1.022 | All Grain | 1293 | |
| regruit |
120 gal | 5.61% | 0 | 1.052 | 1.009 | All Grain | 1159 | |
| RIS Barrel project 2016 |
5 gal | 8.52% | 126.08 | 1.092 | 1.027 | All Grain | 1099 | |
| Dark Star Lake |
5.5 gal | 11.12% | 51.09 | 1.113 | 1.028 | All Grain | 1059 | |
| ABNORMAL STOUT |
5.5 gal | 10.18% | 82.79 | 1.107 | 1.029 | All Grain | 920 |
Newest Wood-Aged Beer Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Big Stout |
5.5 gal | 11.62% | 71.33 | 1.120 | 1.032 | BIAB | 522 | |
| A Long Winters Walk in the Woods |
2.5 gal | 9.75% | 93.68 | 1.120 | 1.046 | All Grain | 23 | |
| GIBCS 014 |
3.5 gal | 12.87% | 65.54 | 1.125 | 1.027 | BIAB | 168 | |
| Kettle Soured Barrel Aged Rye Ale 21 |
11 gal | 6.8% | 15.82 | 1.058 | 1.006 | All Grain | 254 | |
| GIBCS 013 |
4 gal | 13.02% | 56.52 | 1.127 | 1.028 | BIAB | 231 | |
| "The Showdown" Oak Aged Cherry Sour |
5.75 gal | 7.00682% | 0 | 1.061 | 1.008 | BIAB | 681 | |
| GIBCS 012 (Blended with #11) |
3 gal | 13.89% | 63.27 | 1.135 | 1.029 | BIAB | 273 | |
| Bourbon Pecan Porter |
11 gal | 4.92% | 37.35 | 1.054 | 1.016 | BIAB | 270 | |
| GIBCS 11 (Blended with #12) |
3 gal | 14.99% | 62.38 | 1.146 | 1.032 | BIAB | 343 | |
| Love Yeti |
10 L | 6.37% | 41.3 | 1.061 | 1.013 | All Grain | 281 |
Fermentables Used In Wood-Aged Beer Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Pale 2-Row | 22 | Grain | base malt |
1.8°L
|
37 | 65% | 32% - 85% | |
| American - Chocolate | 17 | American | Grain | roasted malt |
350°L
|
29 | 4% | 1% - 8% |
| American - Caramel / Crystal 60L | 16 | American | Grain | crystal malt |
60°L
|
34 | 6% | 2% - 17% |
| American - Roasted Barley | 11 | American | Grain | roasted malt |
300°L
|
33 | 5% | 2% - 16% |
| Flaked Oats | 10 | Adjunct | raw |
2.2°L
|
33 | 6% | 2% - 10% | |
| American - Caramel / Crystal 120L | 8 | American | Grain | crystal malt |
120°L
|
33 | 3% | 2% - 5% |
| Munich - Light 10L | 7 | Grain | specialty malt |
10°L
|
33 | 16% | 7% - 25% | |
| United Kingdom - Maris Otter Pale | 7 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 58% | 32% - 84% |
| Flaked Barley | 6 | Adjunct | raw |
2.2°L
|
32 | 9% | 3% - 17% | |
| Belgian - Special B | 5 | Belgian | Grain | roasted malt |
115°L
|
34 | 4% | 2% - 8% |
Hops Used In Wood-Aged Beer Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Magnum | 11 | 15 | 54% | 33% - 100% |
| Yakima Chief Hops - Nugget | 9 | 14.5 | 39% | 19% - 100% |
| Cascade | 7 | 7 | 22% | 6% - 43% |
| Willamette | 7 | 4.5 | 28% | 6% - 50% |
| Columbus | 6 | 15 | 38% | 10% - 100% |
| East Kent Goldings | 6 | 5 | 31% | 18% - 78% |
| Citra | 5 | 11 | 19% | 11% - 33% |
| Galena | 4 | 13 | 34% | 20% - 50% |
| Fuggles | 4 | 4.5 | 41% | 33% - 64% |
| Northern Brewer | 4 | 7.8 | 30% | 19% - 71% |
Steeping Grains Used In Wood-Aged Beer Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Carapils (Dextrine Malt) | 2 | American | Grain | crystal malt |
1.8°L
|
33 | 14% | 12% - 17% |
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 | 10 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Fermentis - Safale - English Ale Yeast S-04 | 4 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Imperial Yeast - A10 Darkness | 3 | Imperial Yeast | Ale | Medium | 71% | 62°F | 72°F | |
| Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | 3 | Lallemand | Ales | Medium | High | 80% | 50°F | 72°F |
| Wyeast - American Ale 1056 | 2 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Wyeast - London Ale 1028 | 2 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Fermentis - Saflager - German Lager Yeast W-34/70 | 2 | Fermentis / Safale | Lagers | .105 | High | 83% | 48°F | 72°F |
| White Labs - California Ale Yeast WLP001 | 2 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Mangrove Jack - New World Strong Ale M42 | 2 | Mangrove Jack | Ale | n/a | High | 79.5% | 61°F | 72°F |
| Wyeast - British Ale 1098 | 2 | Wyeast | Ale | 0.1 | Med-High | 74% | 64°F | 72°F |
Other Ingredients Used In Wood-Aged Beer Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 7 | Water Agt | Mash | 7% | 0% - 45% |
| Whirlfloc | 7 | Water Agt | Boil | 24% | 7% - 50% |
| Lactic acid | 6 | Water Agt | Mash | 83% | 53% - 100% |
| Irish Moss | 5 | Fining | Boil | 21% | 7% - 59% |
| Baking Soda | 4 | Water Agt | Mash | 9% | 0% - 36% |
| Calcium Chloride (dihydrate) | 4 | Water Agt | Mash | 22% | 0% - 67% |
| Epsom Salt | 3 | Water Agt | Sparge | 0% | 0% - 1% |
| Calcium Chloride (anhydrous) | 2 | Water Agt | Sparge | 0% | 0% - 0% |
| Chalk | 2 | Water Agt | Mash | 21% | 0% - 42% |
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