Style: Wood-Aged Beer

• 67% Pale
• 9% Toast
• 8% Crystal
• 5% Roast
• 4% Pilsner

% of total grain weight across all recipes · sums to ~100%

• 93% Pale (75%)
• 83% Crystal (9%)
• 71% Roast (5%)
• 56% Toast (11%)
• 27% Wheat (8%)
• 22% Oats (7%)

% of Wood-Aged Beer recipes using each malt category (addition % in brackets)

• 25% East Kent Goldings
• 15% Magnum
• 12% Fuggle
• 12% Willamette
• 10% Northern Brewer
• 8% Chinook
• 7% Cascade
• 7% Nugget
• 5% Centennial
• 5% Columbus

% of Wood-Aged Beer recipes using each hop

• 29% Chocolate Malt
• 29% Pale Malt (2 Row) US
• 20% Black (Patent) Malt
• 19% Pale Malt, Maris Otter
• 17% Caramel/Crystal Malt - 60L
• 15% Caramel/Crystal Malt -120L
• 15% Oats, Flaked
• 15% Roasted Barley
• 12% Caramel/Crystal Malt - 80L
• 12% Munich Malt

Colour = malt category · bar = % of recipes

• 15% Safale American (US-05) Fermentis
• 10% London Ale III (1318) Wyeast Labs
• 7% American Ale (1056) Wyeast Labs
• 5% California Ale (WLP001) White Labs
• 5% London ESB Ale (1968) Wyeast Labs

% of Wood-Aged Beer recipes using each strain