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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 2745
The Chocolate Dragon
5.5 gal 9.03% 48.13 1.084 1.016
All Grain 2346
Dark Sour
3.25 gal 8.48% 9.43 1.071 1.006
All Grain 1918
Rye Wine
5 gal 12.61% 76.97 1.112 1.027
All Grain 1592
Burbon County Clone
5.5 gal 14.8% 45.07 1.139 1.026
extract 1173
DQYDJ Barleywine
19.5 L 10.66% 70.34 1.096 1.022
All Grain 940
RIS Barrel project 2016
5 gal 8.52% 126.08 1.092 1.027
All Grain 807
Dark Star Lake
5.5 gal 11.12% 51.09 1.113 1.028
All Grain 788
regruit
120 gal 5.61% 0 1.052 1.009
All Grain 787
ABNORMAL STOUT
5.5 gal 10.18% 82.79 1.107 1.029
All Grain 656

Newest Wood-Aged Beer Recipes

Title Size ABV IBU OG FG Color Method Views
2.5G Trillium Clone to Foggie Window
2.5 gal 8.21% 74.84 1.084 1.022
All Grain 5
Pale Ale oak aged
5 L 4.45% 210.15 1.044 1.010
All Grain 11
Clara
40 L 5% 13.67 1.051 1.013
All Grain 13
B.O.C.K Imperial Red 2020
5 gal 10.24% 144.36 1.096 1.018
All Grain 25
Barrel Aged Brown
15 gal 5.03% 57.65 1.046 1.008
All Grain 33
33A Wood Aged Beer
23 L 4.41% 39.46 1.044 1.010
All Grain 18
Kiawe Smoked Imperial Stout
3 gal 10.29% 85.02 1.105 1.027
BIAB 51
Barrel aged raspberry blonde
315 gal 5.56% 48.78 1.051 1.009
All Grain 99
BOPILZ
5 gal 5.95% 28.55 1.061 1.016
All Grain 64
Brewski's Bitchin' Bourbon Brown v2
5.5 gal 8.9% 29.68 1.091 1.023
BIAB 166

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Pale 2-Row 20 American Grain base malt 1.8°L
37 64% 32% - 82%
American - Chocolate 16 American Grain roasted malt 350°L
29 4% 1% - 8%
American - Caramel / Crystal 60L 11 American Grain crystal malt 60°L
34 5% 2% - 17%
Flaked Oats 10 Adjunct raw 2.2°L
33 6% 2% - 10%
American - Roasted Barley 9 American Grain roasted malt 300°L
33 6% 2% - 16%
American - Caramel / Crystal 120L 8 American Grain crystal malt 120°L
33 3% 2% - 5%
United Kingdom - Maris Otter Pale 7 United Kingdom Grain base malt 3.75°L
38 58% 32% - 84%
Flaked Barley 5 Adjunct raw 2.2°L
32 11% 5% - 17%
American - Black Malt 5 American Grain roasted malt 500°L
28 2% 0% - 3%
German - Pilsner 5 German Grain base malt 1.6°L
38 59% 25% - 87%

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

Name Recipes Average AA Avg. Usage Usage Range
Magnum 7 15 45% 33% - 75%
Columbus 6 15 38% 10% - 100%
Nugget 6 14 29% 19% - 100%
Willamette 6 4.5 28% 6% - 50%
Cascade 6 7 22% 6% - 43%
Citra 5 11 19% 11% - 33%
Northern Brewer 4 7.8 30% 19% - 71%
Fuggles 4 4.5 41% 33% - 64%
East Kent Goldings 4 5 31% 18% - 78%
Amarillo 3 8.6 24% 22% - 29%

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%
American - Roasted Barley 1 American Grain roasted malt 300°L
33 17% 17% - 17%
United Kingdom - Chocolate 1 United Kingdom Grain roasted malt 425°L
34 4% 4% - 4%
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%

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 9 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
Wyeast - American Ale 1056 2 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - California Ale Yeast WLP001 2 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - British Ale 1098 2 Wyeast Ale 0.1 Med-High 74% 64°F 72°F
Imperial Yeast - A07 Flagship 2 Imperial Yeast Ale Medium-low 73% 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 - British Ale Yeast WLP005 2 White Labs Ale Medium High 70.5% 65°F 70°F
Mangrove Jack - US West Coast Yeast M44 1 Mangrove Jack Ale n/a High 78% 59°F 74°F
White Labs - Belgian Style Saison Blend WLP568 1 White Labs Ale Medium Medium 75% 70°F 80°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 6 Water Agt Boil 8% 0% - 45%
Irish Moss 5 Fining Boil 21% 7% - 59%
Lactic acid 4 Water Agt Mash 89% 63% - 100%
Baking Soda 3 Water Agt Mash 12% 0% - 36%
Calcium Chloride (dihydrate) 3 Water Agt Mash 29% 1% - 67%
Epsom Salt 3 Water Agt Sparge 0% 0% - 1%
Whirlfloc 3 Water Agt Boil 27% 16% - 33%
Calcium Chloride (anhydrous) 2 Water Agt Mash 0% 0% - 0%
Table Salt 1 Water Agt Mash 33% 33% - 33%
Citric acid 1 Water Agt Mash 39% 39% - 39%
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