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	2271
The Chocolate Dragon	5.5 gal	9.03%	48.13	1.084	1.016		All Grain	1977
Dark Sour	3.25 gal	8.48%	9.43	1.071	1.006		All Grain	1695
Rye Wine	5 gal	12.61%	76.97	1.112	1.027		All Grain	1375
Burbon County Clone	5.5 gal	14.8%	45.07	1.139	1.026		extract	1046
DQYDJ Barleywine	19.5 L	10.66%	70.34	1.096	1.022		All Grain	845
RIS Barrel project 2016	5 gal	8.52%	126.08	1.092	1.027		All Grain	739
Dark Star Lake	5.5 gal	11.12%	51.09	1.113	1.028		All Grain	735
regruit	120 gal	5.61%	0	1.052	1.009		All Grain	716
ABNORMAL STOUT	5.5 gal	10.18%	82.79	1.107	1.029		All Grain	562

Newest Wood-Aged Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
BOPILZ	5 gal	5.95%	28.55	1.061	1.016		All Grain	13
Brewski's Bitchin' Bourbon Brown v2	5.5 gal	8.9%	29.68	1.091	1.023		BIAB	39
Black German Lager	5 gal	9.68%	46.02	1.087	1.014		All Grain	43
dragons breath	5.5 gal	12.34%	45.17	1.123	1.029		All Grain	40
Belgian Imperial Hefeweizen Tequila Barrel Aged	5 gal	7.93%	56.77	1.079	1.018		BIAB	87
Bourbon County Stout clone	5.5 gal	11.1%	91.53	1.119	1.035		All Grain	64
Imperial Stout	10 L	10.52%	43.19	1.107	1.027		BIAB	75
Fatboy Whisky Stout	21 L	6.67%	21.42	1.062	1.011		All Grain	112
SCUBA Barrel Aged RIS	5.5 gal	10.81%	88.57	1.107	1.024		All Grain	130
BA IIPA	6 gal	7.85%	94.64	1.081	1.021		All Grain	146

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Pale 2-Row	16	American	Grain	base malt	1.8°L	37	64%	32% - 81%
American - Chocolate	16	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%
American - Caramel / Crystal 120L	6	American	Grain	crystal malt	120°L	33	3%	2% - 5%
United Kingdom - Maris Otter Pale	6	United Kingdom	Grain	base malt	3.75°L	38	55%	32% - 84%
American - Black Malt	5	American	Grain	roasted malt	500°L	28	2%	0% - 3%
Brown Sugar	5		Sugar	sugar	15°L	45	5%	3% - 9%
Flaked Barley	4		Adjunct	raw	2.2°L	32	9%	5% - 13%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	7	15	45%	33% - 75%
Willamette	6	4.5	28%	6% - 50%
Columbus	5	15	41%	12% - 100%
Nugget	4	14	22%	19% - 33%
Northern Brewer	4	7.8	30%	19% - 71%
Cascade	4	7	23%	6% - 43%
East Kent Goldings	4	5	31%	18% - 78%
Fuggles	3	4.5	39%	33% - 64%
Ahtanum	2	6	41%	22% - 50%
Millenium	2	15.5	50%	25% - 75%

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
Wyeast - American Ale 1056	2	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Fermentis - Saflager - German Lager Yeast W-34/70	2	Fermentis / Safale	Lager	.105	High	83%	48°F	72°F
Imperial Yeast - A07 Flagship	1	Imperial Yeast	Ale		Medium-low	73%	60°F	72°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
Wyeast - Belgian Stout 1581	1	Wyeast	Ale	0.12	Medium	80%	65°F	75°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%
Gypsum	4	Water Agt	Mash	11%	0% - 45%
Lactic acid	3	Water Agt	Mash	87%	63% - 100%
Whirlfloc	3	Water Agt	Boil	33%	16% - 50%
Calcium Chloride (dihydrate)	2	Water Agt	Mash	42%	18% - 67%
Baking Soda	1	Water Agt	Mash	36%	36% - 36%
Epsom Salt	1	Water Agt	Mash	0%	0% - 0%
Calcium Chloride (anhydrous)	1	Water Agt	Mash	0%	0% - 0%
Citric acid	1	Water Agt	Mash	39%	39% - 39%
Calcium Chloride (dihydrate)	1	Water Agt	Mash	0%	0% - 0%