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	6606
Beer Brut	5 gal	11.39%	61.12	1.092	1.005		All Grain	5927
Burdel Abstemia 24 Ago	6 gal	1.91%	5.07	1.019	1.004		BIAB	4566
Big Brew Day 2016 - Ginger Ale	5 gal	2.52%	10.08	1.027	1.008		BIAB	4134
34C. Experimental Beer - 25% ABV	1 gal	24.82%	84.21	1.222	1.033		All Grain	4026
Ebbegarden kveik FY9	22 L	5.94%	12.63	1.057	1.012		All Grain	4020
Coffee blonde ale	11 L	4.68%	26.9	1.048	1.012		All Grain	3905
Sauergut	1 gal	4.61%	0	1.045	1.010		BIAB	3684
Bananas Foster	5.5 gal	5.25%	21.84	1.060	1.022		All Grain	3642
Pawpaw Beer	5.5 gal	5.91%	51.91	1.060	1.015		BIAB	3603

Newest Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Experimental fall wheat	5 gal	5.94%	48.7	1.061	1.015		BIAB	18
A Midsummer's Night Draught	1 gal	5.24%	0	1.049	1.009		All Grain	35
A Midsummer's Night Draught	6 gal	5.3%	16.97	1.048	1.008		All Grain	62
ICEtea Ale	41 L	4.6%	21.51	1.048	1.013		All Grain	39
XPAC	217 gal	4.22%	21.97	1.040	1.008		All Grain	45
Low Alcohol Best Bitter (2.85%)	19 L	2.85%	24.69	1.033	1.012		All Grain	60
Nordic Ale	2.5 gal	6.96%	24.5	1.066	1.013		BIAB	34
Lutherbräu - Einbecker ur-bock	2.5 gal	7.27%	41.72	1.070	1.014		BIAB	54
Low Alcohol Golden Bitter (2.6%)	19 L	2.57%	25.73	1.030	1.011		All Grain	47
2026 Low AVB Pale	23 L	2.67%	25.97	1.032	1.012		All Grain	34

Fermentables Used In Experimental Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	260	US	Grain	base malt	1.8°L	37	62%	3% - 100%
Flaked Oats	245		Adjunct	raw	2.2°L	33	10%	1% - 47%
United Kingdom - Maris Otter Pale	180	United Kingdom	Grain	base malt	3.75°L	38	60%	2% - 100%
German - Pilsner	118	German	Grain	base malt	1.6°L	38	61%	6% - 100%
Lactose (Milk Sugar)	111		Sugar	sugar	1°L	41	7%	0% - 30%
American - Pilsner	104	American	Grain	base malt	1.8°L	37	59%	0% - 100%
Honey	92		Sugar	honey	2°L	35	19%	1% - 100%
German - Acidulated Malt	89	German	Grain	acidulated malt	3.4°L	27	4%	0% - 19%
Munich - Light 10L	86		Grain	specialty malt	10°L	33	19%	1% - 100%
Corn Sugar - Dextrose	85		Sugar	sugar	0.5°L	42	37%	1% - 100%

Hops Used In Experimental Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	172	7	31%	1% - 100%
Citra	163	11	26%	2% - 100%
Magnum	133	15	46%	1% - 100%
Saaz	97	3.5	44%	3% - 100%
Mosaic	96	12.5	22%	2% - 100%
Amarillo	88	8.6	24%	2% - 100%
Centennial	85	10	19%	0% - 100%
East Kent Goldings	85	5	43%	5% - 100%
Chinook	74	13	31%	0% - 100%
Fuggles	70	4.5	41%	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	12		Grain	crystal malt	60°L	34	56%	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%
German - Carapils	5	German	Grain	crystal malt	1.3°L	35	56%	13% - 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%
Honey Malt	4		Grain	crystal malt	25°L	37	60%	31% - 100%
Belgian - Biscuit	4	Belgian	Grain	roasted malt	23°L	35	24%	17% - 33%

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	262	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	109	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	40	Lallemand	Ales	High	High	80%	77°F	104°F
White Labs - California Ale Yeast WLP001	36	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Danstar - Nottingham Ale Yeast	30	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - American Ale 1056	26	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 - Saflager - German Lager Yeast W-34/70	18	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	17	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F

Other Ingredients Used In Experimental Beer Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	177	Water Agt	Mash	15%	0% - 100%
Whirlfloc	107	Fining	Boil	48%	0% - 100%
Irish Moss	98	Fining	Boil	45%	0% - 100%
Epsom Salt	94	Water Agt	Boil	6%	0% - 100%
Lactic acid	91	Water Agt	Mash	68%	0% - 100%
Calcium Chloride (dihydrate)	82	Water Agt	Mash	17%	0% - 100%
Calcium Chloride (anhydrous)	54	Water Agt	Boil	17%	0% - 100%
Yeast Nutrient	38	Other	Mash	29%	0% - 100%
Baking Soda	37	Water Agt	Mash	10%	0% - 97%
Calcium Chloride (dihydrate)	32	Water Agt	Mash	16%	0% - 100%

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