Specialty Beer - Experimental Beer

BJCP Style Guide

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	3005
Key Lime Mead	4 gal	13.44%	0	1.137	1.034		All Grain	2637
Rhubarb Ale	25 L	5.7%	49.43	1.060	1.016		All Grain	2563
Beer Brut	5 gal	11.39%	61.12	1.092	1.005		All Grain	2287
Big Brew Day 2016 - Ginger Ale	5 gal	2.52%	10.08	1.027	1.008		BIAB	1325
New Zealand Fusion Lager	25 L	5.44%	51.4	1.054	1.012		BIAB	1297
Citra Session IPA	10 gal	3.97%	55.42	1.041	1.011		All Grain	1245
34C. Experimental Beer - 25% ABV	1 gal	24.82%	84.21	1.222	1.033		All Grain	1181
Ebbegarden kveik FY9	22 L	5.94%	12.63	1.057	1.012		All Grain	1154
Lokentaz Peach Melomel	5 gal	12.62%	0	1.115	1.019		BIAB	1113

Newest Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
German Amber Ale	5 gal	5.57%	21.93	1.057	1.014		extract	8
Beer Camp 2019	7 gal	5.55%	29.78	1.055	1.013		BIAB	1
Awesome Recipe	12 L	11.56%	0	1.102	1.014		extract	0
SHMOSAIC	21 L	5.53%	40.65	1.051	1.009		All Grain	6
Mr. Beer - Cinnamon Toast Crush	2.25 gal	5.74%	22.79	1.057	1.013		extract	12
Frodo's Folly [NZ Pilsner]	5.5 gal	5.36%	32.67	1.049	1.008		All Grain	5
Ancestry DNA Profile Ale	5.5 gal	4.42%	25.43	1.046	1.012		All Grain	20
Low ABV Trial	20 L	1.91%	33.09	1.021	1.007		All Grain	23
Sorghum Wine Mock 1	16 gal	15.5%	0	1.118	1.000		All Grain	10
Saison Dupont	11 gal	7.05%	26.15	1.072	1.019		All Grain	15

Fermentables Used In Experimental Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Pale 2-Row	183	American	Grain	base malt	1.8°L	37	61%	3% - 100%
United Kingdom - Maris Otter Pale	124	United Kingdom	Grain	base malt	3.75°L	38	59%	2% - 100%
Flaked Oats	122		Adjunct	raw	2.2°L	33	10%	1% - 46%
German - Pilsner	96	German	Grain	base malt	1.6°L	38	60%	6% - 100%
American - Pilsner	60	American	Grain	base malt	1.8°L	37	63%	2% - 100%
Flaked Wheat	59		Adjunct	raw	2°L	34	10%	1% - 37%
Honey	57		Sugar	sugar	2°L	42	19%	1% - 100%
Lactose (Milk Sugar)	56		Sugar	sugar	1°L	41	7%	1% - 30%
German - Acidulated Malt	51	German	Grain	acidulated malt	3.4°L	27	5%	0% - 19%
German - Wheat Malt	50	German	Grain	base malt	2°L	37	23%	2% - 100%

Hops Used In Experimental Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	119	11	24%	2% - 100%
Cascade	98	7	29%	1% - 100%
Magnum	81	15	47%	1% - 100%
Mosaic	67	12.5	21%	2% - 100%
Saaz	63	3.5	45%	13% - 100%
Centennial	55	10	15%	0% - 100%
Amarillo	55	8.6	23%	3% - 100%
East Kent Goldings	52	5	45%	3% - 100%
Fuggles	49	4.5	42%	5% - 100%
Chinook	45	13	32%	2% - 100%

Steeping Grains Used In Experimental Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Caramel / Crystal 60L	14	American	Grain	crystal malt	60°L	34	61%	25% - 100%
Flaked Oats	6		Adjunct	raw	2.2°L	33	39%	8% - 100%
American - Caramel / Crystal 20L	6	American	Grain	crystal malt	20°L	35	41%	20% - 57%
German - Carapils	5	German	Grain	crystal malt	1.3°L	35	53%	13% - 100%
American - Victory	5	American	Grain	roasted malt	28°L	34	47%	9% - 100%
Flaked Barley	4		Adjunct	raw	2.2°L	32	40%	6% - 100%
American - Chocolate	4	American	Grain	roasted malt	350°L	29	31%	9% - 62%
American - Munich - Light 10L	4	American	Grain	base malt	10°L	33	34%	15% - 50%
Canadian - Honey Malt	4	Canadian	Grain	base 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 - Safale - American Ale Yeast US-05	173	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Fermentis / Safale - Safale - English Ale Yeast S-04	66	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	29	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	22	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Danstar - Nottingham Ale Yeast	19	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58	11	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
White Labs - English Ale Yeast WLP002	11	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Fermentis / Safale - Saflager - German Lager Yeast W-34/70	9	Fermentis / Safale	Lager	.105	High	83%	48°F	72°F
Fermentis / Safale - Safbrew - Wheat Beer Yeast WB-06	9	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Omega Yeast Labs - Voss Kveik OYL-061	9	Omega Yeast Labs	Norwegian Ales	0.12	Medium	79%	68°F	98°F

Other Ingredients Used In Experimental Beer Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	58	Fining	Boil	52%	1% - 100%
Whirlfloc	51	Fining	Boil	59%	0% - 100%
Gypsum	40	Water Agt	Mash	14%	0% - 70%
Calcium Chloride	34	Water Agt	Mash	14%	0% - 100%
Lactic acid	21	Water Agt	Mash	60%	0% - 100%
Epsom Salt	12	Water Agt	Mash	3%	0% - 15%
Table Salt	10	Spice	Mash	6%	0% - 33%
Baking Soda	7	Water Agt	Mash	2%	0% - 5%
Wyeast - Beer Nutrient	6	Water Agt	Boil	50%	1% - 100%
Phosphoric acid	4	Water Agt	Mash	75%	21% - 100%

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