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Alternative Fermentables Beer - Alternative Sugar Beer

BJCP Style Guide

Top 10 Alternative Sugar Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Buckwheat-Honey Oatmeal Stout
0.75 gal 4.92% 54.68 1.060 1.023
All Grain 1140
Winter Honey Ale
5.5 gal 7.49% 47.77 1.074 1.017
All Grain 834
Braggot 5 gal
5.5 gal 8.71% 22.76 1.079 1.012
All Grain 822
Honey Brown Ale
22 L 4.57% 26.3 1.044 1.009
All Grain 787
Wildflower Mead with Black Currants and Cherries
3.5 gal 15.71% 0 1.160 1.040
All Grain 691
Conrad's Winter Warmer
5 gal 7.78% 48.6 1.073 1.014
All Grain 631
Gluten free
1.5 gal 6.26% 19.63 1.060 1.012
extract 588
Red Honey rev2
500 L 6.05% 15.14 1.059 1.013
All Grain 536
Mead
20 L 19.13% 0 1.148 1.002
extract 507
GF Grapefruit
5.5 gal 6.35% 82.88 1.062 1.014
extract 402

Newest Alternative Sugar Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Fatboy Honey
11 L 7% 22.69 1.057 1.004
All Grain 8
Heavy Water
6 gal 4.53% 0 1.035 1.000
All Grain 27
Townsends Spruce Beer
3 gal 3.61% 0 1.028 1.000
extract 32
Townsends Ginger Beer
1 gal 4.05% 0 1.031 1.000
extract 114
Les Restes
12 L 6.01% 25.82 1.060 1.015
All Grain 22
Pear Honey Braggot
5.5 gal 5.07% 25.41 1.044 1.006
All Grain 50
Maple ale
5.5 gal 5.53% 37.77 1.047 1.005
extract 55
Honey Beer
23 L 4.9% 14.77 1.045 1.008
All Grain 73
Seaweed Base
21 L 4.6% 21.1 1.050 1.015
extract 100
Sauv Blanc 2019
1300 L 9.28% 0 1.092 1.021
All Grain 42

Fermentables Used In Alternative Sugar Beer Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Honey 21 Sugar sugar 2°L
42 32% 4% - 100%
Cane Sugar 7 Sugar sugar 0°L
46 72% 3% - 100%
American - Pilsner 5 American Grain base malt 1.8°L
37 39% 13% - 67%
German - Melanoidin 4 German Grain roasted malt 25°L
37 9% 7% - 13%
Maltodextrin 3 Sugar sugar 0°L
39 9% 6% - 13%
American - Pale 2-Row 3 American Grain base malt 1.8°L
37 69% 59% - 77%
White Sorghum Syrup - Gluten Free 3 Sugar sugar 1.5°L
37 79% 72% - 86%
Canadian - Honey Malt 3 Canadian Grain base malt 25°L
37 13% 9% - 17%
German - Vienna 3 German Grain base malt 4°L
37 16% 5% - 39%
United Kingdom - Maris Otter Pale 3 United Kingdom Grain base malt 3.75°L
38 52% 48% - 55%

Hops Used In Alternative Sugar Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 9 7 41% 14% - 100%
Fuggles 3 4.5 59% 29% - 71%
East Kent Goldings 3 5 43% 14% - 52%
Styrian Goldings 2 5.5 50% 50% - 50%
Galena 2 13 23% 13% - 50%
Saaz 2 3.5 75% 50% - 100%
Northern Brewer 2 7.8 26% 21% - 38%
Cluster 2 6.5 28% 13% - 38%
Centennial 2 10 30% 18% - 46%
Magnum 2 15 20% 8% - 32%

Steeping Grains Used In Alternative Sugar Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Caramel / Crystal 20L 1 American Grain crystal malt 20°L
35 62% 62% - 62%
Belgian - Caramel Pils 1 Belgian Grain crystal malt 8°L
34 100% 100% - 100%
German - CaraMunich III 1 German Grain crystal malt 57°L
34 38% 38% - 38%

Yeasts Used In Alternative Sugar Beer Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis / Safale - Safale - American Ale Yeast US-05 11 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Fermentis / Safale - Safale - English Ale Yeast S-04 4 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Nottingham Ale Yeast 3 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - American Ale Yeast Blend WLP060 1 White Labs Ale Med-High Medium 76% 68°F 72°F
Omega Yeast Labs - HotHead Ale OYL-057 1 Omega Yeast Labs Norwegian Ales 0.11 Medium High 80% 62°F 98°F
Wyeast - K├Âlsch 2565 1 Wyeast Ale 0.1 Low 75% 56°F 70°F
Omega Yeast Labs - West Coast Ale I OYL-004 1 Omega Yeast Labs Ales 0.11 Medium-Low 77% 60°F 73°F
Wyeast - Belgian Saison 3724 1 Wyeast Ale 0.12 Low 78% 70°F 95°F
- - Gervin Ale (by Muntons) GV-12 1 - Ale n/a High 77% 57°F 70°F
Wyeast - American Ale 1056 1 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F

Other Ingredients Used In Alternative Sugar Beer Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 4 Fining Boil 67% 0% - 100%
Calcium Chloride (dihydrate) 2 Water Agt Mash 52% 5% - 100%
Whirlfloc 1 Water Agt Boil 33% 33% - 33%
Gypsum 1 Water Agt Mash 8% 8% - 8%
Tartaric acid 1 Flavor Primary 100% 100% - 100%
Citric acid 1 Water Agt Mash 33% 33% - 33%
Table Salt 1 Water Agt Mash 3% 3% - 3%

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