American Wild Ale - Wild Specialty Beer

A sour and/or funky version of a fruit, herb, or spice beer, or a wild beer aged in wood. If wood-aged, the wood should not be the primary or dominant character.

Flavor Profile: Variable by base style. Should show the fruit, sour and/or funk of a wild fermentation, as well as the characteristics of the special ingredients used. Any fruit sweetness is generally gone, so only the esters typically remain from the fruit. The sour cha

Ingredients: Virtually any style of beer. Any combination of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, or other similar fermenters. Can also be a blend of styles. While cherries, raspberries, and peaches are most common, other fruits can be used as wel

BJCP Style Guide

Top 10 Wild Specialty Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Berry JREAM Clone	10.5 gal	6.58%	9.61	1.072	1.022		All Grain	5184
Golden Aroma	53 L	5.44%	29.42	1.050	1.009		All Grain	3227
Peach Grand Cru	5 gal	5.12%	19.73	1.053	1.014		extract	3194
Rye Sour	6 gal	6.09%	24.55	1.054	1.007		All Grain	2194
wild ipa	6 gal	6.1%	49.81	1.054	1.007		All Grain	2182
Vin de blé	9.5 L	8.33%	58.87	1.083	1.019		All Grain	2141
Honey and Pinecone Wild Ale	10 gal	5.33%	24.24	1.045	1.005		BIAB	2079
Hopdaptogenic Ale - Gluten Free	500 L	5.5%	33.47	1.053	1.011		All Grain	1811
Scullin Wild Beer	6 L	5.22%	12.71	1.050	1.010		All Grain	1548
Commercial Suicide Dark Mild Clone	5.75 gal	2.95%	0	1.024	1.001		BIAB	1519

Newest Wild Specialty Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
SOUR	12 L	4.44%	5.15	1.045	1.011		All Grain	65
Wild Barrel - Vice Blueberry Cherry Clone (28C)	6 gal	5.91%	4.41	1.057	1.012		All Grain	92
spruce goose v2	4.5 gal	10.51%	36.26	1.083	1.003		BIAB	211
Consecration	5.5 gal	7.9%	21.19	1.076	1.016		All Grain	148
Red Door American Farmhouse Ale	5.5 gal	5.68%	34.1	1.054	1.011		All Grain	167
d'Astra	5.5 gal	5.96%	39.81	1.061	1.015		All Grain	204
Berry Sour	3 gal	5.06%	6.25	1.050	1.011		BIAB	179
Smoked Bierce de Garde	10 gal	7.18%	25.78	1.063	1.009		All Grain	226
Salty kiss	20.8 L	3.43%	14.23	1.034	1.008		All Grain	278
Mango Milkshake Sour Smash	5.5 gal	5.04%	12.55	1.045	1.006		All Grain	390

Fermentables Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	53		Adjunct	raw	2.2°L	33	9%	3% - 24%
American - White Wheat	33	American	Grain	base malt	2.8°L	40	23%	6% - 50%
American - Pilsner	32	American	Grain	base malt	1.8°L	37	56%	7% - 89%
German - Acidulated Malt	31	German	Grain	acidulated malt	3.4°L	27	4%	1% - 15%
US - Pale 2-Row	28	US	Grain	base malt	1.8°L	37	63%	29% - 85%
Flaked Wheat	21		Adjunct	raw	2°L	34	11%	3% - 28%
German - Pilsner	21	German	Grain	base malt	1.6°L	38	58%	33% - 81%
American - Wheat	20	American	Grain	base malt	1.8°L	38	27%	2% - 48%
German - Wheat Malt	20	German	Grain	base malt	2°L	37	23%	6% - 54%
United Kingdom - Golden Promise	16	United Kingdom	Grain	base malt	3°L	37	52%	10% - 76%

Hops Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	17	11	20%	1% - 100%
Cascade	15	7	57%	10% - 100%
Mosaic	15	12.5	23%	1% - 100%
Saaz	13	3.5	73%	1% - 100%
Magnum	12	15	51%	5% - 100%
Amarillo	12	8.6	19%	2% - 100%
Styrian Goldings	10	5.5	55%	17% - 100%
East Kent Goldings	9	5	31%	1% - 100%
Huell Melon	8	7.2	38%	17% - 100%
Hallertau Mittelfruh	8	3.75	68%	24% - 100%

Steeping Grains Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Vienna	2	American	Grain	base malt	4°L	35	26%	14% - 38%
American - White Wheat	2	American	Grain	base malt	2.8°L	40	32%	31% - 33%

Yeasts Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	19	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - WildBrew Philly Sour	14	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	8	White Labs	Ale	Med-High	Low	85%	70°F	85°F
Bootleg Biology - The Mad Fermentationist Saison Blend	5	Bootleg Biology	Blend	Medium	Medium	90%	68°F	80°F
Omega Yeast Labs - HotHead Ale OYL-057	5	Omega Yeast Labs	Norwegian Ales	0.11	Medium High	80%	62°F	98°F
Wyeast - London Ale III 1318	5	Wyeast	Ale	0.1	High	73%	64°F	74°F
White Labs - Brettanomyces Claussenii WLP645	4	White Labs	Ale	Med-High	Low	78%	85°F	95°F
Bootleg Biology - Sour Solera Blend	4	Bootleg Biology	Blend	Medium	Medium	95%	65°F	75°F
White Labs - California Ale Yeast WLP001	4	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - Lactobacillus Brevis	3	White Labs	Ales	Low	Low	80%	70°F	95°F

Other Ingredients Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	33	Water Agt	Mash	19%	0% - 100%
Lactic acid	29	Water Agt	Mash	70%	1% - 100%
Epsom Salt	19	Water Agt	Mash	5%	0% - 36%
Calcium Chloride (anhydrous)	17	Water Agt	Mash	18%	0% - 70%
Calcium Chloride (dihydrate)	15	Water Agt	Mash	13%	0% - 64%
Whirlfloc	14	Fining	Boil	51%	3% - 100%
Table Salt	13	Water Agt	Boil	2%	0% - 15%
Yeast Nutrient	12	Other	Boil	20%	0% - 100%
Irish Moss	9	Fining	Boil	36%	3% - 90%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	7%	0% - 44%

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