Wood Beer - Wood-Aged Beer

BJCP Style Guide

Top 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	1950
The Chocolate Dragon	5.5 gal	9.03%	48.13	1.084	1.016		All Grain	1802
Dark Sour	3.25 gal	8.48%	9.43	1.071	1.006		All Grain	1558
Rye Wine	5 gal	12.61%	76.97	1.112	1.027		All Grain	1253
Burbon County Clone	5.5 gal	14.8%	45.07	1.139	1.026		extract	976
DQYDJ Barleywine	19.5 L	10.66%	70.34	1.096	1.022		All Grain	751
RIS Barrel project 2016	5 gal	8.52%	126.08	1.092	1.027		All Grain	690
Dark Star Lake	5.5 gal	11.12%	51.09	1.113	1.028		All Grain	685
regruit	120 gal	5.61%	0	1.052	1.009		All Grain	670
ABNORMAL STOUT	5.5 gal	10.18%	82.79	1.107	1.029		All Grain	497

Newest Wood-Aged Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Imperial Hefeweizen Tequila Barrel Aged	5 gal	7.93%	56.77	1.079	1.018		BIAB	32
Bourbon County Stout clone	5.5 gal	11.1%	91.53	1.119	1.035		All Grain	14
Imperial Stout	10 L	10.52%	43.19	1.107	1.027		BIAB	42
Fatboy Whisky Stout	21 L	6.67%	21.42	1.062	1.011		All Grain	58
SCUBA Barrel Aged RIS	5.5 gal	10.81%	88.57	1.107	1.024		All Grain	81
BA IIPA	6 gal	7.85%	94.64	1.081	1.021		All Grain	94
Darkest Darkness	5.5 gal	10.49%	0	1.107	1.027		All Grain	81
Dark Big Beer	10 L	11.79%	66.71	1.109	1.019		extract	179
Stoaked	5.5 gal	6.29%	23.89	1.059	1.012		All Grain	139
BB Stout	5 gal	7.14%	43.43	1.077	1.023		All Grain	162

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Pale 2-Row	15	American	Grain	base malt	1.8°L	37	64%	32% - 81%
American - Chocolate	14	American	Grain	roasted malt	350°L	29	4%	1% - 8%
American - Caramel / Crystal 60L	10	American	Grain	crystal malt	60°L	34	5%	2% - 17%
American - Roasted Barley	9	American	Grain	roasted malt	300°L	33	6%	2% - 16%
Flaked Oats	8		Adjunct	raw	2.2°L	33	5%	2% - 10%
United Kingdom - Maris Otter Pale	6	United Kingdom	Grain	base malt	3.75°L	38	55%	32% - 84%
American - Caramel / Crystal 120L	5	American	Grain	crystal malt	120°L	33	3%	2% - 5%
American - Black Malt	5	American	Grain	roasted malt	500°L	28	2%	0% - 3%
Flaked Barley	4		Adjunct	raw	2.2°L	32	9%	5% - 13%
American - Munich - Light 10L	4	American	Grain	base malt	10°L	33	18%	10% - 21%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Willamette	6	4.5	28%	6% - 50%
Columbus	5	15	41%	12% - 100%
Magnum	5	15	48%	33% - 75%
East Kent Goldings	4	5	31%	18% - 78%
Northern Brewer	4	7.8	30%	19% - 71%
Cascade	4	7	23%	6% - 43%
Nugget	3	14	20%	19% - 25%
Fuggles	3	4.5	39%	33% - 64%
Ahtanum	2	6	41%	22% - 50%
Simcoe	2	12.7	27%	11% - 43%

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%
Flaked Oats	1		Adjunct	raw	2.2°L	33	17%	17% - 17%
United Kingdom - Pale Chocolate	1	United Kingdom	Grain	roasted malt	207°L	33	18%	18% - 18%
Belgian - De-Bittered Black	1	Belgian	Grain	roasted malt	566°L	34	12%	12% - 12%
United Kingdom - Crystal 60L	1	United Kingdom	Grain	crystal malt	60°L	34	24%	24% - 24%
American - Caramel / Crystal 10L	1	American	Grain	crystal malt	10°L	35	100%	100% - 100%
Canadian - Honey Malt	1	Canadian	Grain	base malt	25°L	37	12%	12% - 12%
United Kingdom - Crystal 90L	1	United Kingdom	Grain	crystal malt	90°L	33	17%	17% - 17%
American - Caramel / Crystal 20L	1	American	Grain	crystal malt	20°L	35	67%	67% - 67%
German - CaraRed	1	German	Grain	crystal malt	20°L	34	13%	13% - 13%

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	8	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	3	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	2	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - British Ale Yeast WLP005	2	White Labs	Ale	Medium	High	70.5%	65°F	70°F
White Labs - American Ale Yeast Blend WLP060	1	White Labs	Ale	Med-High	Medium	76%	68°F	72°F
White Labs - Irish Ale Yeast WLP004	1	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F
Fermentis - Saflager - German Lager Yeast W-34/70	1	Fermentis / Safale	Lager	.105	High	83%	48°F	72°F
Imperial Yeast - B48 Triple Double	1	Imperial Yeast	Belgian Ale		Medium	74%	65°F	77°F
White Labs - Edinburgh Scottish Ale Yeast WLP028	1	White Labs	Ale	Med-High	Medium	72.5%	65°F	70°F
Imperial Yeast - A10 Darkness	1	Imperial Yeast	Ale		Medium	71%	62°F	72°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	5	Fining	Boil	21%	7% - 59%
Lactic acid	2	Water Agt	Mash	100%	100% - 100%
Whirlfloc	2	Water Agt	Boil	42%	33% - 50%
Gypsum	2	Water Agt	Boil	5%	0% - 11%
Calcium Chloride (dihydrate)	1	Water Agt	Mash	0%	0% - 0%
Citric acid	1	Water Agt	Mash	39%	39% - 39%
Chalk	1	Water Agt	Boil	42%	42% - 42%
Calcium Chloride (dihydrate)	1	Water Agt	Mash	67%	67% - 67%
Table Salt	1	Water Agt	Mash	33%	33% - 33%