Specialty Beer - Experimental Beer

Varies, but should be a unique experience.

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BJCP Style Guide

Top 10 Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Key Lime Mead	4 gal	13.44%	0	1.137	1.034		All Grain	5817
Beer Brut	5 gal	11.39%	61.12	1.092	1.005		All Grain	5198
Burdel Abstemia 24 Ago	6 gal	1.91%	5.07	1.019	1.004		BIAB	4016
Citra Session IPA	10 gal	3.97%	55.42	1.041	1.011		All Grain	3575
Big Brew Day 2016 - Ginger Ale	5 gal	2.52%	10.08	1.027	1.008		BIAB	3389
Ebbegarden kveik FY9	22 L	5.94%	12.63	1.057	1.012		All Grain	3287
34C. Experimental Beer - 25% ABV	1 gal	24.82%	84.21	1.222	1.033		All Grain	3226
Coffee blonde ale	11 L	4.68%	26.9	1.048	1.012		All Grain	3075
Hard Seltzer	5 L	5.54%	0	1.042	1.000		extract	2465
Sauergut	1 gal	4.61%	0	1.045	1.010		BIAB	2373

Newest Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
WIP Amber	5.5 gal	6.73%	25.35	1.064	1.013		All Grain	15
Trying OBC Recipe 8	30 L	5.96%	24.62	1.052	1.007		All Grain	16
Weedbeer	4 gal	4.22%	0	1.043	1.011		All Grain	40
Weedbeer	4 gal	3.38%	0	1.034	1.009		All Grain	35
Powehi Test Batch 2.0	10 gal	5.3%	12.56	1.048	1.007		All Grain	58
Traditional Norwegian Kornöl	18 L	5.7%	11.67	1.058	1.015		All Grain	63
Grapee(Fake Blanc)○	510 L	7.18%	12.83	1.058	1.004		All Grain	59
Black Forrest Cake	12 L	8.42%	14.92	1.086	1.021		All Grain	57
Afresh 2024	752 L	5.05%	26	1.051	1.013		All Grain	51
#64 Thiol Libre, cashmere, Black Currant Tea 50g	7 gal	5.28%	140.15	1.054	1.013		All Grain	15

Fermentables Used In Experimental Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	251	US	Grain	base malt	1.8°L	37	62%	3% - 100%
Flaked Oats	224		Adjunct	raw	2.2°L	33	10%	1% - 47%
United Kingdom - Maris Otter Pale	176	United Kingdom	Grain	base malt	3.75°L	38	59%	2% - 100%
German - Pilsner	114	German	Grain	base malt	1.6°L	38	62%	6% - 100%
Lactose (Milk Sugar)	106		Sugar	sugar	1°L	41	7%	0% - 30%
American - Pilsner	93	American	Grain	base malt	1.8°L	37	59%	2% - 100%
Honey	87		Sugar	honey	2°L	35	20%	1% - 100%
Munich - Light 10L	84		Grain	specialty malt	10°L	33	20%	1% - 100%
German - Acidulated Malt	83	German	Grain	acidulated malt	3.4°L	27	4%	0% - 19%
Cane Sugar	80		Sugar	sugar	0°L	46	29%	0% - 100%

Hops Used In Experimental Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	161	7	32%	1% - 100%
Citra	156	11	25%	2% - 100%
Magnum	122	15	47%	1% - 100%
Mosaic	91	12.5	21%	2% - 100%
Saaz	86	3.5	44%	3% - 100%
Amarillo	85	8.6	24%	2% - 100%
Centennial	82	10	19%	0% - 100%
East Kent Goldings	78	5	41%	5% - 100%
Chinook	70	13	31%	0% - 100%
Fuggles	66	4.5	40%	3% - 100%

Steeping Grains Used In Experimental Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Caramel / Crystal 60L	10		Grain	crystal malt	60°L	34	48%	25% - 100%
American - Caramel / Crystal 20L	7	American	Grain	crystal malt	20°L	35	50%	20% - 100%
Flaked Oats	6		Adjunct	raw	2.2°L	33	39%	8% - 100%
American - Carapils (Dextrine Malt)	6	American	Grain	crystal malt	1.8°L	33	58%	29% - 100%
American - Victory	5	American	Grain	roasted malt	28°L	34	47%	9% - 100%
Munich - Light 10L	5		Grain	specialty malt	10°L	33	32%	15% - 50%
American - Chocolate	5	American	Grain	roasted malt	350°L	29	35%	9% - 62%
Belgian - Biscuit	4	Belgian	Grain	roasted malt	23°L	35	24%	17% - 33%
Flaked Barley	4		Adjunct	raw	2.2°L	32	40%	6% - 100%
German - Carapils	4	German	Grain	crystal malt	1.3°L	35	54%	13% - 100%

Yeasts Used In Experimental Beer Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	245	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	95	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	34	Lallemand	Ales	High	High	80%	77°F	104°F
White Labs - California Ale Yeast WLP001	33	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Danstar - Nottingham Ale Yeast	29	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - American Ale 1056	25	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Omega Yeast Labs - Voss Kveik OYL-061	25	Omega Yeast Labs	Norwegian Ales	0.12	Medium	79%	68°F	98°F
White Labs - English Ale Yeast WLP002	18	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	16	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - London Ale III 1318	15	Wyeast	Ale	0.1	High	73%	64°F	74°F

Other Ingredients Used In Experimental Beer Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	155	Water Agt	Mash	15%	0% - 100%
Whirlfloc	95	Water Agt	Boil	49%	0% - 100%
Irish Moss	93	Fining	Boil	45%	0% - 100%
Lactic acid	79	Water Agt	Mash	68%	0% - 100%
Epsom Salt	73	Water Agt	Mash	6%	0% - 100%
Calcium Chloride (dihydrate)	62	Water Agt	Mash	16%	0% - 70%
Calcium Chloride (anhydrous)	44	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	33	Water Agt	Mash	15%	0% - 100%
Baking Soda	31	Water Agt	Mash	12%	0% - 97%
Yeast Nutrient	27	Other	Boil	35%	0% - 100%

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