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%