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	6638
Beer Brut	5 gal	11.39%	61.12	1.092	1.005		All Grain	5969
Burdel Abstemia 24 Ago	6 gal	1.91%	5.07	1.019	1.004		BIAB	4586
Big Brew Day 2016 - Ginger Ale	5 gal	2.52%	10.08	1.027	1.008		BIAB	4179
Ebbegarden kveik FY9	22 L	5.94%	12.63	1.057	1.012		All Grain	4073
34C. Experimental Beer - 25% ABV	1 gal	24.82%	84.21	1.222	1.033		All Grain	4061
Coffee blonde ale	11 L	4.68%	26.9	1.048	1.012		All Grain	3956
Sauergut	1 gal	4.61%	0	1.045	1.010		BIAB	3750
Bananas Foster	5.5 gal	5.25%	21.84	1.060	1.022		All Grain	3693
Pawpaw Beer	5.5 gal	5.91%	51.91	1.060	1.015		BIAB	3636

Newest Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
2026 Keptinis	14 L	5.23%	53.45	1.052	1.012		All Grain	27
Red Rice Ale	45 L	5.16%	15.45	1.048	1.009		All Grain	28
Albina	28 L	5.55%	30.86	1.061	1.021		All Grain	43
Brut IPA	1 gal	7.5%	28.84	1.058	1.001		BIAB	54
Campfire / Wildfire Extract	5.5 gal	6.07%	58.92	1.058	1.012		extract	50
Gluten Free Dubbel	5.75 gal	6.17%	4.39	1.057	1.010		extract	46
Experimental fall wheat	5 gal	5.94%	48.7	1.061	1.015		BIAB	59
A Midsummer's Night Draught	1 gal	5.24%	0	1.049	1.009		All Grain	75
A Midsummer's Night Draught	6 gal	5.3%	16.97	1.048	1.008		All Grain	115
ICEtea Ale	41 L	4.6%	21.51	1.048	1.013		All Grain	78

Fermentables Used In Experimental Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	261	US	Grain	base malt	1.8°L	37	62%	3% - 100%
Flaked Oats	246		Adjunct	raw	2.2°L	33	10%	1% - 47%
United Kingdom - Maris Otter Pale	181	United Kingdom	Grain	base malt	3.75°L	38	59%	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	93		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	164	11	26%	2% - 100%
Magnum	134	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	71	4.5	42%	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%
German - Carapils	5	German	Grain	crystal malt	1.3°L	35	56%	13% - 100%
American - Victory	5	American	Grain	roasted malt	28°L	34	47%	9% - 100%
American - Chocolate	5	American	Grain	roasted malt	350°L	29	35%	9% - 62%
Munich - Light 10L	5		Grain	specialty malt	10°L	33	32%	15% - 50%
Flaked Barley	4		Adjunct	raw	2.2°L	32	40%	6% - 100%
Honey Malt	4		Grain	crystal malt	25°L	37	60%	31% - 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	263	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	110	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	99	Fining	Boil	45%	0% - 100%
Epsom Salt	94	Water Agt	Mash	6%	0% - 100%
Lactic acid	92	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	Water Agt	Whirlpool	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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