Wood Beer - Wood-Aged Beer

A harmonious blend of the base beer style with characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced and well-aged.

Flavor Profile: Varies with base style. Wood usually contributes a woody or oaky flavor, which can occasionally take on a raw "green" flavor if new wood is used. Other flavors that may optionally be present include vanilla (from vanillin in the wood); caramel, butterscot

Ingredients: Varies with base style. Aged in wooden casks or barrels, or using wood-based additives (wood chips, wood staves, oak essence). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experi

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	5945
The Chocolate Dragon	5.5 gal	9.03%	48.13	1.084	1.016		All Grain	4606
Rye Wine	5 gal	12.61%	76.97	1.112	1.027		All Grain	3652
Dark Sour	3.25 gal	8.48%	9.43	1.071	1.006		All Grain	3505
Burbon County Clone	5.5 gal	14.8%	45.07	1.139	1.026		extract	3176
DQYDJ Barleywine	19.5 L	10.66%	70.34	1.096	1.022		All Grain	2146
regruit	120 gal	5.61%	0	1.052	1.009		All Grain	1804
RIS Barrel project 2016	5 gal	8.52%	126.08	1.092	1.027		All Grain	1748
ABNORMAL STOUT	5.5 gal	10.18%	82.79	1.107	1.029		All Grain	1746
Dark Star Lake	5.5 gal	11.12%	51.09	1.113	1.028		All Grain	1638

Newest Wood-Aged Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Old kveik	30 L	6.64%	20.1	1.062	1.011		All Grain	135
Awesome Recipe	9 gal	5.12%	0	1.060	1.021		All Grain	179
Bourbon stout	20 L	7.86288%	28.8614	1.074	1.014		Partial Mash	249
Endless Jeff	6 gal	7.24%	97.91	1.067	1.012		All Grain	264
Test	18 gal	7.7%	0	1.078	1.020		All Grain	264
Holy Schnikes	155 gal	12.71%	51.62	1.117	1.020		All Grain	211
coconut barrel RIS	5.5 gal	10.95%	64.08	1.100	1.017		BIAB	227
Czech Ale	21 L	4.5%	15.03	1.047	1.013		All Grain	271
Goose Island BCBS Exact Clone 2015	5 gal	11.59%	63.56	1.129	1.041		All Grain	615
Janet's Brown Ale	5.5 gal	7.63%	69.55	1.071	1.013		BIAB	507

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	25	US	Grain	base malt	1.8°L	37	65%	31% - 85%
American - Chocolate	18	American	Grain	roasted malt	350°L	29	4%	1% - 8%
Caramel / Crystal 60L	18		Grain	crystal malt	60°L	34	6%	2% - 17%
Flaked Oats	15		Adjunct	raw	2.2°L	33	6%	2% - 10%
American - Roasted Barley	12	American	Grain	roasted malt	300°L	33	5%	2% - 16%
American - Caramel / Crystal 120L	9	American	Grain	crystal malt	120°L	33	4%	2% - 9%
Munich - Light 10L	8		Grain	specialty malt	10°L	33	24%	7% - 78%
Brown Sugar	7		Sugar	sugar	15°L	45	5%	3% - 9%
United Kingdom - Maris Otter Pale	7	United Kingdom	Grain	base malt	3.75°L	38	53%	17% - 84%
American - White Wheat	6	American	Grain	base malt	2.8°L	40	22%	4% - 81%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	13	15	52%	33% - 100%
Nugget	9	14	39%	19% - 100%
Willamette	8	4.5	29%	6% - 50%
Cascade	7	7	22%	6% - 43%
Citra	7	11	25%	11% - 67%
Columbus	7	15	38%	10% - 100%
East Kent Goldings	6	5	32%	20% - 78%
Galena	5	13	34%	20% - 50%
Chinook	4	13	31%	22% - 50%
Fuggles	4	4.5	41%	33% - 64%

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	13	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	5	Lallemand	Ales	Medium	High	80%	50°F	72°F
White Labs - California Ale Yeast WLP001	4	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis - Safale - English Ale Yeast S-04	4	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - American Ale 1056	3	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Fermentis - Saflager - German Lager Yeast W-34/70	3	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Imperial Yeast - A10 Darkness	3	Imperial Yeast	Ale		Medium	71%	62°F	72°F
White Labs - American Ale Yeast Blend WLP060	2	White Labs	Ale	Med-High	Medium	76%	68°F	72°F
White Labs - British Ale Yeast WLP005	2	White Labs	Ale	Medium	High	70.5%	65°F	70°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	14	Water Agt	Mash	7%	0% - 45%
Lactic acid	11	Water Agt	Mash	81%	43% - 100%
Baking Soda	10	Water Agt	Sparge	7%	0% - 36%
Calcium Chloride (dihydrate)	10	Water Agt	Mash	17%	0% - 67%
Whirlfloc	9	Water Agt	Boil	24%	7% - 66%
Epsom Salt	7	Water Agt	Mash	1%	0% - 10%
Irish Moss	6	Fining	Boil	32%	7% - 87%
Chalk	4	Water Agt	Mash	11%	0% - 42%
Calcium Chloride (anhydrous)	3	Water Agt	Mash	0%	0% - 0%
Yeast Nutrient	3	Other	Mash	33%	12% - 75%

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