Smoke Flavored/Wood-Aged Beer - Wood-Aged Beer (BJCP 2008)

Top 10 Wood-Aged Beer (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Imperial Porter	7.5 gal	10.25%	91.34	1.100	1.022		All Grain	4578
Abandon Ship Rum Barrel Stout	20 gal	6.45%	35.55	1.066	1.017		All Grain	3538
Smoke & Oakum IPA	5 gal	10.94%	133.52	1.106	1.023		All Grain	3526
Imperial Porter for Large Barrel 7.5 gal	7.5 gal	9.81%	82.6	1.100	1.025		All Grain	3126
Greenbriar Oak Stout	5 gal	6.22%	63.9	1.065	1.018		All Grain	2899
Fist Full of Tequila	5 gal	6.33%	77.12	1.063	1.014		All Grain	2761
Boyd's 40 Word Bourbon Barrel Ale	5 gal	8.79%	58.02	1.089	1.022		All Grain	2631
JD SMaSH	6 L	7.47%	16.55	1.072	1.015		All Grain	2603
Obama brew	7 L	13.92%	24.17	1.141	1.035		extract	2243
eik eller ei	25 L	4.81%	36.33	1.052	1.015		BIAB	2106

Newest Wood-Aged Beer (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Pastry Stout	45 gal	10%	104.96	1.110	1.034		All Grain	43
Wheat Wine - barrel aged - 22D (BJCP 2021)	5.5 gal	11.67%	68.7	1.109	1.020		All Grain	199
Christmas 2023	6 gal	7.6%	42.03	1.070	1.012		extract	352
Triumphant Insomniac	5.5 gal	6.05%	29.87	1.065	1.022		All Grain	544
Assault 2.0	5.5 gal	6.26%	45.31	1.068	1.020		extract	409
Bourbon Barrel Beer 2.0	11 gal	7.1%	0	1.067	1.013		All Grain	381
Bourbon Stout	5.5 gal	8.33%	31.5	1.096	1.032		All Grain	765
Imperial Milk Stout	21 L	10.5%	28.25	1.118	1.038		All Grain	1064
Barrel Aged porter KBK	2000 L	7.86%	30.19	1.076	1.016		All Grain	101
Helldordo Clone	2.5 gal	14.87%	36.84	1.109	1.006		BIAB	662

Fermentables Used In Wood-Aged Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	34	US	Grain	base malt	1.8°L	37	65%	19% - 91%
American - Chocolate	21	American	Grain	roasted malt	350°L	29	5%	2% - 8%
United Kingdom - Maris Otter Pale	18	United Kingdom	Grain	base malt	3.75°L	38	56%	13% - 90%
American - Caramel / Crystal 120L	15	American	Grain	crystal malt	120°L	33	4%	1% - 10%
Special B	13		Grain	crystal malt	115°L	34	4%	2% - 7%
Caramel / Crystal 60L	11		Grain	crystal malt	60°L	34	6%	3% - 12%
American - Caramel / Crystal 40L	10	American	Grain	crystal malt	40°L	34	6%	2% - 9%
Flaked Barley	9		Adjunct	raw	2.2°L	32	6%	5% - 8%
American - Roasted Barley	9	American	Grain	roasted malt	300°L	33	5%	1% - 7%
Flaked Oats	8		Adjunct	raw	2.2°L	33	6%	4% - 9%

Hops Used In Wood-Aged Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Fuggles	16	4.5	39%	9% - 80%
Cascade	14	7	42%	13% - 100%
Willamette	13	4.5	31%	18% - 50%
Chinook	12	13	34%	20% - 50%
Nugget	12	14	41%	20% - 67%
Magnum	12	15	41%	13% - 100%
East Kent Goldings	11	5	34%	9% - 100%
Warrior	7	16	44%	10% - 100%
Kent Goldings	6	5	46%	25% - 72%
Goldings	6	4.5	29%	11% - 50%

Steeping Grains Used In Wood-Aged Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Caramel / Crystal 40L	3	American	Grain	crystal malt	40°L	34	67%	35% - 100%
American - Caramel / Crystal 80L	3	American	Grain	crystal malt	80°L	33	22%	20% - 25%
American - Caramel / Crystal 120L	3	American	Grain	crystal malt	120°L	33	31%	14% - 57%
American - Chocolate	3	American	Grain	roasted malt	350°L	29	30%	14% - 50%
American - Dark Chocolate	2	American	Grain	roasted malt	420°L	29	10%	6% - 14%
American - Red Wheat	2	American	Grain	base malt	2.5°L	38	20%	11% - 29%
American - Roasted Barley	2	American	Grain	roasted malt	300°L	33	4%	4% - 4%
Belgian - CaraMunich	2	Belgian	Grain	crystal malt	50°L	33	24%	14% - 33%

Yeasts Used In Wood-Aged Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	17	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - American Ale 1056	7	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - American Ale II 1272	7	Wyeast	Ale	0.1	High	74%	60°F	72°F
Fermentis - Safale - English Ale Yeast S-04	6	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - Dry English Ale Yeast WLP007	5	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - Scottish Ale 1728	5	Wyeast	Ale	0.12	High	71%	55°F	75°F
White Labs - English Ale Yeast WLP002	4	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	4	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - California Ale Yeast WLP001	3	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - Irish Ale Yeast WLP004	2	White Labs	Ale	Med-High	Med-High	71.5%	65°F	68°F

Other Ingredients Used In Wood-Aged Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	8	Fining	Boil	58%	0% - 100%
Gypsum	6	Water Agt	Boil	6%	0% - 20%
Whirlfloc	5	Water Agt	Boil	79%	12% - 100%
Chalk	4	Water Agt	Mash	16%	0% - 62%
Baking Soda	3	Water Agt	Mash	3%	0% - 8%
Calcium Chloride (dihydrate)	3	Water Agt	Mash	5%	0% - 16%
Epsom Salt	3	Water Agt	Boil	1%	0% - 2%
Yeast Nutrient	3	Other	Mash	34%	12% - 57%
Calcium Chloride (anhydrous)	2	Water Agt	Mash	0%	0% - 0%
Phosphoric acid	2	Water Agt	Mash	61%	23% - 100%

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