Wood Beer - Wood-Aged Beer

Top 10 Wood-Aged Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
The Chocolate Dragon	5.5 gal	9.03%	48.13	1.084	1.016		All Grain	1525
Kentucky Bourbon Barrel Ale	7.5 gal	8.28%	18.72	1.082	1.019		All Grain	1447
Dark Sour	3.25 gal	8.48%	9.43	1.071	1.006		All Grain	1380
Rye Wine	5 gal	12.61%	76.97	1.112	1.027		All Grain	1103
Burbon County Clone	5.5 gal	14.8%	45.07	1.139	1.026		extract	877
DQYDJ Barleywine	19.5 L	10.66%	70.34	1.096	1.022		All Grain	681
RIS Barrel project 2016	5 gal	8.52%	126.08	1.092	1.027		All Grain	627
regruit	120 gal	5.61%	0	1.052	1.009		All Grain	616
Dark Star Lake	5.5 gal	11.12%	51.09	1.113	1.028		All Grain	615
ABNORMAL STOUT	5.5 gal	10.18%	82.79	1.107	1.029		All Grain	437

Newest Wood-Aged Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
SCUBA Barrel Aged RIS	5.5 gal	10.81%	88.57	1.107	1.024		BIAB	23
BA IIPA	6 gal	7.85%	94.64	19.5103	5.33244		All Grain	50
Darkest Darkness	5.5 gal	10.49%	0	1.107	1.027		All Grain	31
Dark Big Beer	10 L	11.79%	66.71	1.109	1.019		extract	92
Stoaked	5.5 gal	6.29%	23.89	1.059	1.012		All Grain	81
BB Stout	5 gal	7.14%	43.43	1.077	1.023		All Grain	105
2018 Winter Warmer	6 gal	7.04%	31.87	1.073	1.019		extract	122
Palo Santa Marron Clone	5.25 gal	7.69%	81.8	1.078	1.019		All Grain	117
Barrel Aged Imperial Red IPA	10.5 gal	7.31%	82.32	1.075	1.019		All Grain	173
Wood Aged Imperial Stout	21 L	4.61%	130.7	1.047	1.012		All Grain	264

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

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pale 2-Row	14	American	Grain	Base malt	1.8 °L	37	64%	32% - 81%
Chocolate	13	American	Grain	Roasted malt	350 °L	29	3%	1% - 8%
Caramel / Crystal 60L	9	American	Grain	Crystal malt	60 °L	34	5%	2% - 17%
Roasted Barley	8	American	Grain	Roasted malt	300 °L	33	6%	2% - 16%
Flaked Oats	7		Adjunct	Raw	2.2 °L	33	5%	2% - 10%
Black Malt	5	American	Grain	Roasted malt	500 °L	28	2%	0% - 3%
Maris Otter Pale	5	United Kingdom	Grain	Base malt	3.75 °L	38	57%	32% - 84%
Caramel / Crystal 120L	5	American	Grain	Crystal malt	120 °L	33	3%	2% - 5%
Dry Malt ExtractLight	4		Dry Extract	Extract	4 °L	42	31%	4% - 95%
Brown Sugar	4		Sugar	Sugar	15 °L	45	6%	4% - 9%

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

Name	Uses	Average AA	Avg. Usage	Usage Range
Willamette	6	5.3	28%	6% - 50%
Columbus	5	13.4	41%	12% - 100%
East Kent Goldings	4	5.8	31%	18% - 78%
Northern Brewer	4	9.3	30%	19% - 71%
Magnum	4	12.4	42%	33% - 50%
Nugget	3	14	20%	19% - 25%
Cascade	3	6	19%	6% - 31%
Ahtanum	2	5	41%	22% - 50%
Cluster	2	8.5	44%	25% - 100%
Chinook	2	12.7	24%	22% - 25%

Steeping Grains Used In Wood-Aged Beer Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
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%
Pale Chocolate	1	United Kingdom	Grain	Roasted malt	207 °L	33	18%	18% - 18%
De-Bittered Black	1	Belgian	Grain	Roasted malt	566 °L	34	12%	12% - 12%
Crystal 60L	1	United Kingdom	Grain	Crystal malt	60 °L	34	24%	24% - 24%
Caramel / Crystal 10L	1	American	Grain	Crystal malt	10 °L	35	100%	100% - 100%
Honey Malt	1	Canadian	Grain	Base malt	25 °L	37	12%	12% - 12%
Crystal 90L	1	United Kingdom	Grain	Crystal malt	90 °L	33	17%	17% - 17%
Caramel / Crystal 20L	1	American	Grain	Crystal malt	20 °L	35	67%	67% - 67%
CaraRed	1	German	Grain	Crystal malt	20 °L	34	13%	13% - 13%

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

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Safale - American Ale Yeast US-05	7	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
British Ale Yeast WLP005	2	White Labs	Ale	Medium	High	70.5	65°F	70°F
California Ale Yeast WLP001	2	White Labs	Ale	High	Medium	76.5	68°F	73°F
Safale - English Ale Yeast S-04	2	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F
American Ale Yeast Blend WLP060	1	White Labs	Ale	Med-High	Medium	76	68°F	72°F
Irish Ale Yeast WLP004	1	White Labs	Ale	Med-High	Med-High	71.5	65°F	68°F
Saflager - German Lager Yeast W-34/70	1	Fermentis / Safale	Lager	.105	High	83	48°F	72°F
Belgian Style Saison Blend WLP568	1	White Labs	Ale	Medium	Medium	75	70°F	80°F
American Ale 1056	1	Wyeast	Ale	0.1	Med-Low	75	60°F	72°F
Belgian Strong Ale Yeast WLP545	1	White Labs	Ale	High	Medium	81.5	66°F	72°F
American Ale II 1272	1	Wyeast	Ale	0.1	High	74	60°F	72°F

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

Name	Uses	Type	Use	Avg. Usage	Usage Range
Irish Moss	4	Fining	Boil	12%	7% - 15%
Whirlfloc	2	Water Agt	Boil	42%	33% - 50%
Oak	2	Flavor	Secondary	45%	40% - 50%
Yeast nutrient	2	Other	Boil	33%	15% - 50%
Gypsum	2	Water Agt	Boil	5%	0% - 11%
Bourbon	2	Flavor	Secondary	68%	60% - 75%
Medium toast oak chips infused with 1983 PX	1	Flavor	Secondary	93%	93% - 93%
Acid blend	1	Water Agt	Mash	11%	11% - 11%
Cranberries	1	Other	Whirlpool	8%	8% - 8%
Oak Cubes (American Med+)	1	Flavor	Secondary	100%	100% - 100%
Calcium Chloride	1	Water Agt	Mash	0%	0% - 0%