Wood Beer - Wood-Aged Beer

A harmonious blend of the base beer style with characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced and well-aged.

Flavor Profile: Varies with base style. Wood usually contributes a woody or oaky flavor, which can occasionally take on a raw "green" flavor if new wood is used. Other flavors that may optionally be present include vanilla (from vanillin in the wood); caramel, butterscot

Ingredients: Varies with base style. Aged in wooden casks or barrels, or using wood-based additives (wood chips, wood staves, oak essence). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experi

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	4699
The Chocolate Dragon	5.5 gal	9.03%	48.13	1.084	1.016		All Grain	3814
Rye Wine	5 gal	12.61%	76.97	1.112	1.027		All Grain	2971
Dark Sour	3.25 gal	8.48%	9.43	1.071	1.006		All Grain	2637
Burbon County Clone	5.5 gal	14.8%	45.07	1.139	1.026		extract	2424
DQYDJ Barleywine	19.5 L	10.66%	70.34	1.096	1.022		All Grain	1626
regruit	120 gal	5.61%	0	1.052	1.009		All Grain	1514
RIS Barrel project 2016	5 gal	8.52%	126.08	1.092	1.027		All Grain	1439
Dark Star Lake	5.5 gal	11.12%	51.09	1.113	1.028		All Grain	1311
ABNORMAL STOUT	5.5 gal	10.18%	82.79	1.107	1.029		All Grain	1196

Newest Wood-Aged Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
BBA	5 gal	6.73%	41.63	1.062	1.011		All Grain	243
Block Party 2023 Ale	5.5 gal	7.97%	33.18	1.079	1.018		All Grain	100
Goose Island Bourbon County Stout	11 gal	15.08%	136.78	1.145	1.031		All Grain	493
Kettle Soured Rye Ale 22	11 gal	5.79%	21.92	1.055	1.011		All Grain	368
Oak Aged Black Lager	4 gal	10%	34.46	1.090	1.014		All Grain	366
Big Stout	5.5 gal	11.62%	71.33	1.120	1.032		BIAB	941
GIBCS 014	3.5 gal	12.87%	65.54	1.125	1.027		BIAB	417
Kettle Soured Barrel Aged Rye Ale 21	11 gal	6.8%	15.82	1.058	1.006		All Grain	581
GIBCS 013	4 gal	13.02%	56.52	1.127	1.028		BIAB	545
"The Showdown" Oak Aged Cherry Sour	5.75 gal	7.00682%	0	1.061	1.008		BIAB	1127

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	23	US	Grain	base malt	1.8°L	37	65%	32% - 85%
American - Chocolate	17	American	Grain	roasted malt	350°L	29	4%	1% - 8%
Caramel / Crystal 60L	17		Grain	crystal malt	60°L	34	5%	2% - 17%
Flaked Oats	11		Adjunct	raw	2.2°L	33	6%	2% - 10%
American - Roasted Barley	11	American	Grain	roasted malt	300°L	33	5%	2% - 16%
Munich - Light 10L	8		Grain	specialty malt	10°L	33	24%	7% - 78%
American - Caramel / Crystal 120L	8	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	59%	32% - 84%
United Kingdom - Black Patent	6	United Kingdom	Grain	roasted malt	525°L	27	2%	1% - 4%
American - Caramel / Crystal 80L	6	American	Grain	crystal malt	80°L	33	3%	1% - 6%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	12	15	53%	33% - 100%
Nugget	8	14	40%	19% - 100%
Willamette	7	4.5	28%	6% - 50%
Cascade	7	7	22%	6% - 43%
Columbus	6	15	38%	10% - 100%
East Kent Goldings	6	5	32%	20% - 78%
Citra	5	11	19%	11% - 33%
Galena	4	13	34%	20% - 50%
Northern Brewer	4	7.8	30%	19% - 71%
Fuggles	4	4.5	41%	33% - 64%

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
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	4	Lallemand	Ales	Medium	High	80%	50°F	72°F
Fermentis - Saflager - German Lager Yeast W-34/70	3	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Imperial Yeast - A10 Darkness	3	Imperial Yeast	Ale		Medium	71%	62°F	72°F
White Labs - British Ale Yeast WLP005	2	White Labs	Ale	Medium	High	70.5%	65°F	70°F
White Labs - California Ale Yeast WLP001	2	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	2	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - British Ale 1098	2	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F
Wyeast - London Ale 1028	2	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Whirlfloc	9	Water Agt	Boil	24%	7% - 66%
Gypsum	8	Water Agt	Mash	6%	0% - 45%
Lactic acid	7	Water Agt	Mash	82%	53% - 100%
Irish Moss	6	Fining	Boil	32%	7% - 87%
Baking Soda	5	Water Agt	Sparge	8%	0% - 36%
Calcium Chloride (dihydrate)	5	Water Agt	Mash	17%	0% - 67%
Epsom Salt	3	Water Agt	Sparge	0%	0% - 1%
Yeast Nutrient	3	Other	Boil	33%	12% - 75%
Wyeast - Beer Nutrient	2	Other	Boil	20%	7% - 33%
Calcium Chloride (anhydrous)	2	Water Agt	Mash	0%	0% - 0%

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