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	5519
Golden Aroma	53 L	5.44%	29.42	1.050	1.009		All Grain	3508
Peach Grand Cru	5 gal	5.12%	19.73	1.053	1.014		extract	3368
wild ipa	6 gal	6.1%	49.81	1.054	1.007		All Grain	2429
Rye Sour	6 gal	6.09%	24.55	1.054	1.007		All Grain	2417
Vin de blé	9.5 L	8.33%	58.87	1.083	1.019		All Grain	2336
Honey and Pinecone Wild Ale	10 gal	5.33%	24.24	1.045	1.005		BIAB	2262
Hopdaptogenic Ale - Gluten Free	500 L	5.5%	33.47	1.053	1.011		All Grain	2018
G18 Cherry cola dark sour	54 L	6.83%	0	1.067	1.015		All Grain	1856
Scullin Wild Beer	6 L	5.22%	12.71	1.050	1.010		All Grain	1747

Newest Wild Specialty Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
M&B Peach Plum Sour	5 gal	7.5%	15.57	1.066	1.009		All Grain	147
HH Sour	5.7 gal	5.56%	21.62	1.053	1.012		All Grain	151
Lambic	45 L	4.41%	10.21	1.044	1.011		All Grain	121
Lemongrass Lime Ginger Kombucha	3 gal	2.66%	0	1.020	1.000		All Grain	152
Saison Camille	5 gal	5.67%	3.45	1.051	1.008		All Grain	288
SOUR	12 L	4.44%	5.15	1.045	1.011		All Grain	199
Wild Barrel - Vice Blueberry Cherry Clone (28C)	6 gal	5.91%	4.41	1.057	1.012		All Grain	203
spruce goose v2	4.5 gal	10.51%	36.26	1.083	1.003		BIAB	349
Consecration	5.5 gal	7.9%	21.19	1.076	1.016		All Grain	271
Plum Sour	3.25 gal	5.44%	5.73	1.056	1.015		BIAB	78

Fermentables Used In Wild Specialty Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	55		Adjunct	raw	2.2°L	33	9%	3% - 24%
American - White Wheat	34	American	Grain	base malt	2.8°L	40	23%	6% - 50%
American - Pilsner	33	American	Grain	base malt	1.8°L	37	57%	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	23		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	14	3.5	74%	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	18	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - WildBrew Philly Sour	15	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
White Labs - California Ale Yeast WLP001	5	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Bootleg Biology - Sour Solera Blend	5	Bootleg Biology	Blend	Medium	Medium	95%	65°F	75°F
Omega Yeast Labs - HotHead Ale OYL-057	5	Omega Yeast Labs	Norwegian Ales	0.11	Medium High	80%	62°F	98°F
Bootleg Biology - The Mad Fermentationist Saison Blend	5	Bootleg Biology	Blend	Medium	Medium	90%	68°F	80°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
White Labs - Belgian Saison I Yeast WLP565	3	White Labs	Ale	Medium	Medium	70%	68°F	75°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	37	Water Agt	Mash	18%	0% - 100%
Lactic acid	30	Water Agt	Mash	68%	1% - 100%
Epsom Salt	21	Water Agt	Mash	4%	0% - 36%
Calcium Chloride (dihydrate)	19	Water Agt	Mash	13%	0% - 64%
Calcium Chloride (anhydrous)	18	Water Agt	Mash	18%	0% - 70%
Whirlfloc	16	Water Agt	Boil	51%	3% - 100%
Table Salt	13	Water Agt	Boil	2%	0% - 15%
Yeast Nutrient	11	Other	Boil	22%	0% - 100%
Irish Moss	9	Fining	Boil	36%	3% - 90%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	7%	0% - 44%

Photos