Specialty Beer - Experimental Beer

BJCP Style Guide

Top 10 Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Rhubarb Ale	25 L	5.7%	49.43	1.060	1.016		All Grain	4272
Beer Brut	5 gal	11.39%	61.12	1.092	1.005		All Grain	4186
Key Lime Mead	4 gal	13.44%	0	1.137	1.034		All Grain	4089
Burdel Abstemia 24 Ago	6 gal	1.91%	5.07	1.019	1.004		BIAB	3284
Ebbegarden kveik FY9	22 L	5.94%	12.63	1.057	1.012		All Grain	2213
Citra Session IPA	10 gal	3.97%	55.42	1.041	1.011		All Grain	2189
Big Brew Day 2016 - Ginger Ale	5 gal	2.52%	10.08	1.027	1.008		BIAB	1991
Coffee blonde ale	11 L	4.68%	26.9	1.048	1.012		All Grain	1834
34C. Experimental Beer - 25% ABV	1 gal	24.82%	84.21	1.222	1.033		All Grain	1745
Hard Seltzer	5 L	5.54%	0	1.042	1.000		extract	1724

Newest Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Behemoth	10 L	20.12%	57.38	1.180	1.027		All Grain	15
Last days of Soddem aye PA	21 L	6.43%	67.8	1.059	1.010		Partial Mash	17
Rauch-ish Ale	5.5 gal	7.27%	52.34	1.067	1.012		All Grain	5
Domoris Hard Seltzer v1.0	5 gal	5.51%	0	1.042	1.000		BIAB	58
Marz's Hard Root Beer	5 gal	4.86%	0	1.037	1.000		extract	119
citrus blonde Ale	27 L	5%	22.78	1.047	1.009		All Grain	10
Cornbread Beer	23 L	4.51%	12.88	1.042	1.008		All Grain	28
Gawryluk #4	1 gal	6.27%	100	1.054	1.006		BIAB	17
Modelling Clay	9 L	6.14%	21.12	1.059	1.012		All Grain	12
Leche de Coco	3.25 gal	5.93%	23.82	1.070	1.025		BIAB	29

Fermentables Used In Experimental Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pale 2-Row	153		Grain	base malt	1.8°L	37	61%	3% - 100%
United Kingdom - Maris Otter Pale	119	United Kingdom	Grain	base malt	3.75°L	38	57%	2% - 100%
Flaked Oats	114		Adjunct	raw	2.2°L	33	10%	1% - 46%
German - Pilsner	80	German	Grain	base malt	1.6°L	38	63%	6% - 100%
Lactose (Milk Sugar)	55		Sugar	sugar	1°L	41	7%	1% - 30%
Honey	54		Sugar	honey	2°L	35	19%	1% - 100%
Flaked Wheat	53		Adjunct	raw	2°L	34	10%	1% - 37%
Munich - Light 10L	51		Grain	specialty malt	10°L	33	19%	1% - 100%
American - Pilsner	51	American	Grain	base malt	1.8°L	37	63%	2% - 100%
Cane Sugar	46		Sugar	sugar	0°L	46	29%	0% - 100%

Hops Used In Experimental Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	105	11	25%	2% - 100%
Cascade	89	7	30%	1% - 100%
Magnum	76	15	49%	1% - 100%
Saaz	58	3.5	45%	3% - 100%
Mosaic	56	12.5	20%	2% - 100%
Amarillo	51	8.6	22%	3% - 100%
Centennial	50	10	15%	0% - 100%
East Kent Goldings	41	5	50%	5% - 100%
Chinook	39	13	30%	0% - 100%
Fuggles	35	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
American - Caramel / Crystal 60L	10	American	Grain	crystal malt	60°L	34	48%	25% - 100%
American - Caramel / Crystal 20L	7	American	Grain	crystal malt	20°L	35	50%	20% - 100%
Munich - Light 10L	5		Grain	specialty malt	10°L	33	32%	15% - 50%
American - Victory	4	American	Grain	roasted malt	28°L	34	34%	9% - 100%
American - Chocolate	4	American	Grain	roasted malt	350°L	29	31%	9% - 62%
Flaked Barley	3		Adjunct	raw	2.2°L	32	44%	6% - 100%
Honey Malt	3		Grain	crystal malt	25°L	37	58%	31% - 100%
Belgian - Biscuit	3	Belgian	Grain	roasted malt	23°L	35	21%	17% - 30%
German - Carapils	3	German	Grain	crystal malt	1.3°L	35	38%	13% - 67%
Flaked Oats	3		Adjunct	raw	2.2°L	33	46%	8% - 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	147	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	53	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	26	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	17	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Danstar - Nottingham Ale Yeast	16	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	11	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Danstar - American West Coast Yeast BRY-97	10	Danstar	Ale	Medium	High	72%	62°F	75°F
Omega Yeast Labs - Voss Kveik OYL-061	9	Omega Yeast Labs	Norwegian Ales	0.12	Medium	79%	68°F	98°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	9	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - London Ale III 1318	9	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
Irish Moss	56	Fining	Boil	50%	1% - 100%
Whirlfloc	47	Fining	Boil	55%	0% - 100%
Gypsum	44	Water Agt	Mash	11%	0% - 100%
Calcium Chloride (dihydrate)	25	Water Agt	Mash	13%	0% - 100%
Lactic acid	19	Water Agt	Mash	59%	0% - 100%
Epsom Salt	16	Water Agt	Sparge	1%	0% - 5%
Table Salt	11	Water Agt	Mash	6%	0% - 33%
Baking Soda	11	Flavor	Kegging	9%	0% - 86%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	9%	0% - 60%
Phosphoric acid	6	Water Agt	Mash	67%	21% - 100%

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