Specialty Beer - Experimental Beer

BJCP Style Guide

Top 10 Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Beer Brut	5 gal	11.39%	61.12	1.092	1.005		All Grain	3321
Key Lime Mead	4 gal	13.44%	0	1.137	1.034		All Grain	3147
Burdel Abstemia 24 Ago	6 gal	1.91%	5.07	1.019	1.004		BIAB	3110
Rhubarb Ale	25 L	5.7%	49.43	1.060	1.016		All Grain	3097
Fuck BJCP	45 L	4.95%	53.5	1.045	1.007		BIAB	1851
Ebbegarden kveik FY9	22 L	5.94%	12.63	1.057	1.012		All Grain	1583
Citra Session IPA	10 gal	3.97%	55.42	1.041	1.011		All Grain	1504
Big Brew Day 2016 - Ginger Ale	5 gal	2.52%	10.08	1.027	1.008		BIAB	1492
New Zealand Fusion Lager	25 L	5.44%	51.4	1.054	1.012		BIAB	1384
Coffee blonde ale	11 L	4.68%	26.9	1.048	1.012		All Grain	1379

Newest Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
blonde champagne	20 L	12.78%	39.1	1.103	1.006		BIAB	4
Starter Wort - All Grain - 1.070	1.5 gal	6.81%	0	1.069	1.017		BIAB	24
Kveik 1	50 L	5.18%	23.45	1.053	1.013		All Grain	23
jakabony	25 L	4.31%	35.24	1.042	1.010		All Grain	17
Awesome Recipe	5 L	4.06%	52.21	1.037	1.006		All Grain	11
Norwegian Seltzer	62 gal	4.89%	2.24	1.037	1.000		All Grain	32
Vanilla Coffee Porter	6 gal	7.96%	65.83	1.076	1.015		All Grain	4
Red Ned	14 L	3.12%	30.03	1.032	1.008		All Grain	41
Awesome Recipe	15 L	4.91%	35.15	1.050	1.012		All Grain	5
Mama black beer	10 L	5.86%	90.01	1.056	1.011		BIAB	8

Fermentables Used In Experimental Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Pale 2-Row	198	American	Grain	base malt	1.8°L	37	60%	3% - 100%
Flaked Oats	139		Adjunct	raw	2.2°L	33	10%	1% - 46%
United Kingdom - Maris Otter Pale	134	United Kingdom	Grain	base malt	3.75°L	38	58%	2% - 100%
German - Pilsner	95	German	Grain	base malt	1.6°L	38	60%	6% - 100%
American - Pilsner	72	American	Grain	base malt	1.8°L	37	62%	2% - 100%
Lactose (Milk Sugar)	69		Sugar	sugar	1°L	41	7%	1% - 30%
Honey	68		Sugar	sugar	2°L	35	18%	1% - 100%
Flaked Wheat	66		Adjunct	raw	2°L	34	11%	1% - 40%
German - Acidulated Malt	53	German	Grain	acidulated malt	3.4°L	27	5%	0% - 19%
German - Wheat Malt	51	German	Grain	base malt	2°L	37	22%	2% - 100%

Hops Used In Experimental Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	127	11	23%	2% - 100%
Cascade	117	7	29%	1% - 100%
Magnum	90	15	47%	1% - 100%
Saaz	72	3.5	45%	3% - 100%
Mosaic	67	12.5	20%	2% - 100%
Centennial	65	10	17%	0% - 100%
Amarillo	62	8.6	23%	3% - 100%
East Kent Goldings	53	5	46%	5% - 100%
Fuggles	52	4.5	40%	3% - 100%
Chinook	46	13	30%	0% - 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	13	American	Grain	crystal malt	60°L	34	58%	25% - 100%
American - Caramel / Crystal 20L	7	American	Grain	crystal malt	20°L	35	50%	20% - 100%
German - Carapils	6	German	Grain	crystal malt	1.3°L	35	61%	13% - 100%
Flaked Oats	6		Adjunct	raw	2.2°L	33	39%	8% - 100%
American - Chocolate	5	American	Grain	roasted malt	350°L	29	35%	9% - 62%
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%
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%
American - Munich - Light 10L	4	American	Grain	base malt	10°L	33	34%	15% - 50%

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	180	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	75	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	31	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Danstar - Nottingham Ale Yeast	22	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - American Ale 1056	21	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	13	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Danstar - Belle Saison Yeast	13	Danstar	Ale	High	Low	80%	63°F	75°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	10	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	63	Fining	Boil	52%	1% - 100%
Whirlfloc	60	Fining	Boil	56%	0% - 100%
Gypsum	57	Water Agt	Sparge	15%	0% - 100%
Calcium Chloride (dihydrate)	33	Water Agt	Mash	15%	0% - 100%
Lactic acid	26	Water Agt	Mash	55%	0% - 100%
Epsom Salt	19	Water Agt	Mash	3%	0% - 15%
Table Salt	13	Water Agt	Mash	6%	0% - 33%
Baking Soda	10	Water Agt	Mash	5%	0% - 33%
Wyeast - Beer Nutrient	9	Water Agt	Boil	40%	1% - 100%
Calcium Chloride (dihydrate)	9	Water Agt	Mash	8%	0% - 33%

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