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	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%