Specialty Beer - Experimental Beer

Top 10 Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Burdel Abstemia 24 Ago	6 gal	1.91%	5.07	1.019	1.004		BIAB	2930
Key Lime Mead	4 gal	13.44%	0	1.137	1.034		All Grain	2317
Rhubarb Ale	25 L	5.7%	49.43	1.06	1.016		All Grain	2084
Beer Brut	5 gal	11.39%	61.12	1.092	1.005		All Grain	1986
New Zealand Fusion Lager	25 L	5.44%	51.4	1.054	1.012		BIAB	1228
Big Brew Day 2016 - Ginger Ale	5 gal	2.52%	10.08	1.027	1.008		BIAB	1213
34C. Experimental Beer - 25% ABV	1 gal	24.82%	84.21	1.222	1.033		All Grain	1076
Citra Session IPA	10 gal	3.97%	55.42	1.041	1.011		All Grain	1069
Lokentaz Peach Melomel	5 gal	12.62%	0	1.115	1.019		BIAB	1060
Arnie's Ale	16 gal	5.87%	33.73	1.066	1.021		All Grain	1049

Newest Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Ginger	1 gal	10.28%	0	1.079	1		extract	1
Ca phe sua da	21 L	4.47%	30.73	1.045	1.011		All Grain	4
Especialty Ale	34 L	7.14%	28.57	1.065	1.011		All Grain	3
Brut	4 gal	6.65%	14.16	1.053	1.002		BIAB	8
Dohanykv-s Ale	18 L	5.66%	0	1.057	1.014		BIAB	5
BrutForce	8 gal	6.89%	48.3	1.069	1.016		All Grain	7
banoffee impy stout	450 L	9.99%	52.57	1.101	1.025		All Grain	6
Belgian Chocolate Pilsner	5 gal	4.89%	29.09	1.052	1.015		All Grain	12
Summer modern gose	27 L	5.06%	16.92	1.046	1.008		BIAB	11
Awesome Recipe	2.8 gal	6.29%	40.42	1.064	1.016		All Grain	7

Fermentables Used In Experimental Beer Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pale 2-Row	160	American	Grain	Base malt	1.8 °L	37	60%	3% - 100%
Flaked Oats	117		Adjunct	Raw	2.2 °L	33	10%	1% - 46%
Maris Otter Pale	115	United Kingdom	Grain	Base malt	3.75 °L	38	58%	2% - 100%
Pilsner	89	German	Grain	Base malt	1.6 °L	38	60%	6% - 100%
Flaked Wheat	55		Adjunct	Raw	2 °L	34	10%	1% - 37%
Honey	53		Sugar	Sugar	2 °L	42	20%	1% - 100%
Pilsner	51	American	Grain	Base malt	1.8 °L	37	62%	2% - 100%
Acidulated Malt	49	German	Grain	Acidulated malt	3.4 °L	27	5%	0% - 19%
Wheat Malt	49	German	Grain	Base malt	2 °L	37	22%	2% - 100%
Lactose (Milk Sugar)	47		Sugar	Sugar	1 °L	41	8%	1% - 30%

Hops Used In Experimental Beer Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Citra	111	13.5	23%	2% - 100%
Cascade	87	6	29%	1% - 100%
Magnum	74	14.5	49%	1% - 100%
Mosaic	64	13	21%	2% - 100%
Saaz	59	3.3	43%	9% - 100%
Amarillo	51	8.6	21%	3% - 100%
Centennial	51	8.4	15%	0% - 100%
East Kent Goldings	47	5.3	44%	3% - 100%
Fuggles	39	4.4	41%	5% - 100%
Chinook	38	14.6	34%	3% - 100%

Steeping Grains Used In Experimental Beer Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Caramel / Crystal 60L	13	American	Grain	Crystal malt	60 °L	34	58%	25% - 100%
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%
Flaked Barley	4		Adjunct	Raw	2.2 °L	32	40%	6% - 100%
Chocolate	4	American	Grain	Roasted malt	350 °L	29	31%	9% - 62%
Munich - Light 10L	4	American	Grain	Base malt	10 °L	33	34%	15% - 50%
Honey Malt	4	Canadian	Grain	Base malt	25 °L	37	60%	31% - 100%
Victory	4	American	Grain	Roasted malt	28 °L	34	57%	11% - 100%
Carapils (Dextrine Malt)	4	American	Grain	Crystal malt	1.8 °L	33	36%	25% - 56%
Biscuit	3	Belgian	Grain	Roasted malt	23 °L	35	27%	17% - 33%

Yeasts Used In Experimental Beer Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Safale - American Ale Yeast US-05	160	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Safale - English Ale Yeast S-04	60	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F
California Ale Yeast WLP001	27	White Labs	Ale	High	Medium	76.5	68°F	73°F
American Ale 1056	20	Wyeast	Ale	0.1	Med-Low	75	60°F	72°F
Nottingham Ale Yeast	19	Danstar	Ale	Med-High	High	77	57°F	70°F
Belle Saison Yeast	9	Danstar	Ale	High	Low	80	63°F	75°F
Safbrew - Specialty Ale Yeast T-58	9	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
English Ale Yeast WLP002	9	White Labs	Ale	Medium	Very High	66.5	65°F	68°F
Super High Gravity Ale Yeast WLP099	9	White Labs	Ale	Very High	Medium	85	65°F	69°F
American West Coast Yeast BRY-97	9	Danstar	Ale	Medium	High	72	62°F	75°F
London Ale III 1318	8	Wyeast	Ale	0.1	High	73	64°F	74°F

Other Ingredients Used In Experimental Beer Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Irish Moss	57	Fining	Boil	53%	0% - 100%
whirlfloc	46	Fining	Boil	60%	0% - 100%
Yeast Nutrient	30	Other	Boil	38%	0% - 100%
Gypsum	29	Water Agt	Sparge	14%	0% - 57%
Calcium Chloride	24	Water Agt	Mash	12%	0% - 100%
coriander	16	Spice	Secondary	20%	0% - 67%
Cacao nibs	15	Flavor	Boil	22%	0% - 80%
Lactic acid	15	Water Agt	Mash	62%	0% - 100%
Vanilla Bean	15	Flavor	Secondary	42%	0% - 98%
Lactose	13	Flavor	Boil	40%	4% - 100%
Epsom Salt	11	Water Agt	Mash	3%	0% - 15%

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