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 | 4547 | |
| Abandon Ship Rum Barrel Stout |
20 gal | 6.45% | 35.55 | 1.066 | 1.017 | All Grain | 3518 | |
| Smoke & Oakum IPA |
5 gal | 10.94% | 133.52 | 1.106 | 1.023 | All Grain | 3486 | |
| Imperial Porter for Large Barrel 7.5 gal |
7.5 gal | 9.81% | 82.6 | 1.100 | 1.025 | All Grain | 3098 | |
| Greenbriar Oak Stout |
5 gal | 6.22% | 63.9 | 1.065 | 1.018 | All Grain | 2875 | |
| Fist Full of Tequila |
5 gal | 6.33% | 77.12 | 1.063 | 1.014 | All Grain | 2735 | |
| Boyd's 40 Word Bourbon Barrel Ale |
5 gal | 8.79% | 58.02 | 1.089 | 1.022 | All Grain | 2612 | |
| JD SMaSH |
6 L | 7.47% | 16.55 | 1.072 | 1.015 | All Grain | 2589 | |
| Obama brew |
7 L | 13.92% | 24.17 | 1.141 | 1.035 | extract | 2225 | |
| eik eller ei |
25 L | 4.81% | 36.33 | 1.052 | 1.015 | BIAB | 2091 |
Newest Wood-Aged Beer (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Wheat Wine - barrel aged - 22D (BJCP 2021) |
5.5 gal | 11.67% | 68.7 | 1.109 | 1.020 | All Grain | 189 | |
| Christmas 2023 |
6 gal | 7.6% | 42.03 | 1.070 | 1.012 | extract | 338 | |
| Triumphant Insomniac |
5.5 gal | 6.05% | 29.87 | 1.065 | 1.022 | All Grain | 516 | |
| Assault 2.0 |
5.5 gal | 6.26% | 45.31 | 1.068 | 1.020 | extract | 403 | |
| Bourbon Barrel Beer 2.0 |
11 gal | 7.1% | 0 | 1.067 | 1.013 | All Grain | 369 | |
| Bourbon Stout |
5.5 gal | 8.33% | 31.5 | 1.096 | 1.032 | All Grain | 752 | |
| Imperial Milk Stout |
21 L | 10.5% | 28.25 | 1.118 | 1.038 | All Grain | 1014 | |
| Barrel Aged porter KBK |
2000 L | 7.86% | 30.19 | 1.076 | 1.016 | All Grain | 92 | |
| Helldordo Clone |
2.5 gal | 14.87% | 36.84 | 1.109 | 1.006 | BIAB | 646 | |
| Kentucky Bourbon Barrel Ale Clone 1 |
2 gal | 8.28% | 26.23 | 1.084 | 1.021 | extract | 1839 |
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 |
| 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 |
| Fermentis - Safale - English Ale Yeast S-04 | 5 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°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 | 5 | Water Agt | Mash | 6% | 0% - 20% |
| Whirlfloc | 5 | Water Agt | Boil | 79% | 12% - 100% |
| Chalk | 3 | Water Agt | Mash | 0% | 0% - 1% |
| Yeast Nutrient | 3 | Other | Mash | 34% | 12% - 57% |
| Baking Soda | 2 | Water Agt | Mash | 0% | 0% - 0% |
| Calcium Chloride (anhydrous) | 2 | Water Agt | Mash | 0% | 0% - 0% |
| Calcium Chloride (dihydrate) | 2 | Water Agt | Mash | 0% | 0% - 0% |
| Epsom Salt | 2 | Water Agt | Mash | 0% | 0% - 0% |
| Phosphoric acid | 2 | Water Agt | Mash | 61% | 23% - 100% |
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