Wood Beer - Wood-Aged Beer
BJCP Style GuideTop 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 | 3157 | |
The Chocolate Dragon |
5.5 gal | 9.03% | 48.13 | 1.084 | 1.016 | All Grain | 2594 | |
Dark Sour |
3.25 gal | 8.48% | 9.43 | 1.071 | 1.006 | All Grain | 2018 | |
Rye Wine |
5 gal | 12.61% | 76.97 | 1.112 | 1.027 | All Grain | 1696 | |
Burbon County Clone |
5.5 gal | 14.8% | 45.07 | 1.139 | 1.026 | extract | 1267 | |
DQYDJ Barleywine |
19.5 L | 10.66% | 70.34 | 1.096 | 1.022 | All Grain | 1007 | |
RIS Barrel project 2016 |
5 gal | 8.52% | 126.08 | 1.092 | 1.027 | All Grain | 863 | |
regruit |
120 gal | 5.61% | 0 | 1.052 | 1.009 | All Grain | 844 | |
Dark Star Lake |
5.5 gal | 11.12% | 51.09 | 1.113 | 1.028 | All Grain | 825 | |
ABNORMAL STOUT |
5.5 gal | 10.18% | 82.79 | 1.107 | 1.029 | All Grain | 703 |
Newest Wood-Aged Beer Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
GIBCS 012 |
3 gal | 13.89% | 63.27 | 1.135 | 1.029 | BIAB | 36 | |
Bourbon Pecan Porter |
11 gal | 4.92% | 37.35 | 1.054 | 1.016 | BIAB | 22 | |
GIBCS 11 |
3 gal | 14.99% | 62.38 | 1.146 | 1.032 | BIAB | 56 | |
Love Yeti |
10 L | 6.45% | 37.45 | 1.062 | 1.013 | All Grain | 32 | |
Brewski's Bitchin' Bourbon Brown v3 |
3.25 gal | 7.39% | 43.21 | 1.074 | 1.017 | BIAB | 37 | |
Bourbon Barrel Porter |
5.5 gal | 5.58% | 63.08 | 1.059 | 1.016 | All Grain | 44 | |
Butchertown Collab Smores Stout |
62 gal | 10.81% | 67.61 | 1.117 | 1.034 | All Grain | 45 | |
2.5G Trillium Clone to Foggie Window |
2.5 gal | 8.21% | 74.84 | 1.084 | 1.022 | All Grain | 60 | |
Pale Ale oak aged |
5 L | 4.45% | 210.15 | 1.044 | 1.010 | All Grain | 57 | |
B.O.C.K Imperial Red 2020 |
5 gal | 10.24% | 144.36 | 1.096 | 1.018 | All Grain | 61 |
Fermentables Used In Wood-Aged Beer Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Pale 2-Row | 17 | Grain | base malt |
1.8°L
|
37 | 64% | 32% - 81% | |
American - Chocolate | 16 | American | Grain | roasted malt |
350°L
|
29 | 4% | 1% - 8% |
American - Caramel / Crystal 60L | 10 | American | Grain | crystal malt |
60°L
|
34 | 5% | 2% - 17% |
American - Roasted Barley | 9 | American | Grain | roasted malt |
300°L
|
33 | 6% | 2% - 16% |
Flaked Oats | 9 | Adjunct | raw |
2.2°L
|
33 | 5% | 2% - 10% | |
American - Caramel / Crystal 120L | 6 | 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 | 55% | 32% - 84% |
Brown Sugar | 5 | Sugar | sugar |
15°L
|
45 | 5% | 3% - 9% | |
American - Black Malt | 5 | American | Grain | roasted malt |
500°L
|
28 | 2% | 0% - 3% |
Munich - Light 10L | 5 | Grain | specialty malt |
10°L
|
33 | 16% | 7% - 21% |
Hops Used In Wood-Aged Beer Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Magnum | 7 | 15 | 45% | 33% - 75% |
Willamette | 6 | 4.5 | 28% | 6% - 50% |
Columbus | 5 | 15 | 41% | 12% - 100% |
East Kent Goldings | 4 | 5 | 31% | 18% - 78% |
Nugget | 4 | 14 | 22% | 19% - 33% |
Northern Brewer | 4 | 7.8 | 30% | 19% - 71% |
Cascade | 4 | 7 | 23% | 6% - 43% |
Citra | 3 | 11 | 17% | 11% - 25% |
Fuggles | 3 | 4.5 | 39% | 33% - 64% |
Amarillo | 2 | 8.6 | 25% | 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% |
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 | 8 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Fermentis - Safale - English Ale Yeast S-04 | 3 | 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 |
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 |
White Labs - British Ale Yeast WLP005 | 2 | White Labs | Ale | Medium | High | 70.5% | 65°F | 70°F |
Other Ingredients Used In Wood-Aged Beer Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Irish Moss | 5 | Fining | Boil | 21% | 7% - 59% |
Gypsum | 5 | Water Agt | Mash | 10% | 0% - 45% |
Lactic acid | 3 | Water Agt | Mash | 87% | 63% - 100% |
Calcium Chloride (dihydrate) | 3 | Water Agt | Mash | 29% | 1% - 67% |
Whirlfloc | 3 | Water Agt | Boil | 27% | 16% - 33% |
Baking Soda | 2 | Water Agt | Sparge | 19% | 1% - 36% |
Epsom Salt | 2 | Water Agt | Sparge | 0% | 0% - 1% |