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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 3871
The Chocolate Dragon
5.5 gal 9.03% 48.13 1.084 1.016
All Grain 3149
Dark Sour
3.25 gal 8.48% 9.43 1.071 1.006
All Grain 2295
Rye Wine
5 gal 12.61% 76.97 1.112 1.027
All Grain 2278
Burbon County Clone
5.5 gal 14.8% 45.07 1.139 1.026
extract 1836
DQYDJ Barleywine
19.5 L 10.66% 70.34 1.096 1.022
All Grain 1293
regruit
120 gal 5.61% 0 1.052 1.009
All Grain 1159
RIS Barrel project 2016
5 gal 8.52% 126.08 1.092 1.027
All Grain 1099
Dark Star Lake
5.5 gal 11.12% 51.09 1.113 1.028
All Grain 1059
ABNORMAL STOUT
5.5 gal 10.18% 82.79 1.107 1.029
All Grain 920

Newest Wood-Aged Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Big Stout
5.5 gal 11.62% 71.33 1.120 1.032
BIAB 522
A Long Winters Walk in the Woods
2.5 gal 9.75% 93.68 1.120 1.046
All Grain 23
GIBCS 014
3.5 gal 12.87% 65.54 1.125 1.027
BIAB 168
Kettle Soured Barrel Aged Rye Ale 21
11 gal 6.8% 15.82 1.058 1.006
All Grain 254
GIBCS 013
4 gal 13.02% 56.52 1.127 1.028
BIAB 231
"The Showdown" Oak Aged Cherry Sour
5.75 gal 7.00682% 0 1.061 1.008
BIAB 681
GIBCS 012 (Blended with #11)
3 gal 13.89% 63.27 1.135 1.029
BIAB 273
Bourbon Pecan Porter
11 gal 4.92% 37.35 1.054 1.016
BIAB 270
GIBCS 11 (Blended with #12)
3 gal 14.99% 62.38 1.146 1.032
BIAB 343
Love Yeti
10 L 6.37% 41.3 1.061 1.013
All Grain 281

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Pale 2-Row 22 Grain base malt 1.8°L
37 65% 32% - 85%
American - Chocolate 17 American Grain roasted malt 350°L
29 4% 1% - 8%
American - Caramel / Crystal 60L 16 American Grain crystal malt 60°L
34 6% 2% - 17%
American - Roasted Barley 11 American Grain roasted malt 300°L
33 5% 2% - 16%
Flaked Oats 10 Adjunct raw 2.2°L
33 6% 2% - 10%
American - Caramel / Crystal 120L 8 American Grain crystal malt 120°L
33 3% 2% - 5%
Munich - Light 10L 7 Grain specialty malt 10°L
33 16% 7% - 25%
United Kingdom - Maris Otter Pale 7 United Kingdom Grain base malt 3.75°L
38 58% 32% - 84%
Flaked Barley 6 Adjunct raw 2.2°L
32 9% 3% - 17%
Belgian - Special B 5 Belgian Grain roasted malt 115°L
34 4% 2% - 8%

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

Name Recipes Average AA Avg. Usage Usage Range
Magnum 11 15 54% 33% - 100%
Yakima Chief Hops - Nugget 9 14.5 39% 19% - 100%
Cascade 7 7 22% 6% - 43%
Willamette 7 4.5 28% 6% - 50%
Columbus 6 15 38% 10% - 100%
East Kent Goldings 6 5 31% 18% - 78%
Citra 5 11 19% 11% - 33%
Galena 4 13 34% 20% - 50%
Fuggles 4 4.5 41% 33% - 64%
Northern Brewer 4 7.8 30% 19% - 71%

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
Imperial Yeast - A10 Darkness 3 Imperial Yeast Ale Medium 71% 62°F 72°F
Lallemand - LALBREW┬« NOTTINGHAM HIGH PERFORMANCE ALE YEAST 3 Lallemand Ales Medium High 80% 50°F 72°F
Wyeast - American Ale 1056 2 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - London Ale 1028 2 Wyeast Ale 0.1 Med-Low 75% 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 - California Ale Yeast WLP001 2 White Labs Ale High Medium 76.5% 68°F 73°F
Mangrove Jack - New World Strong Ale M42 2 Mangrove Jack Ale n/a High 79.5% 61°F 72°F
Wyeast - British Ale 1098 2 Wyeast Ale 0.1 Med-High 74% 64°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 7 Water Agt Mash 7% 0% - 45%
Whirlfloc 7 Water Agt Boil 24% 7% - 50%
Lactic acid 6 Water Agt Mash 83% 53% - 100%
Irish Moss 5 Fining Boil 21% 7% - 59%
Baking Soda 4 Water Agt Mash 9% 0% - 36%
Calcium Chloride (dihydrate) 4 Water Agt Mash 22% 0% - 67%
Epsom Salt 3 Water Agt Sparge 0% 0% - 1%
Calcium Chloride (anhydrous) 2 Water Agt Sparge 0% 0% - 0%
Chalk 2 Water Agt Mash 21% 0% - 42%

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