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	3036
Rhubarb Ale	25 L	5.7%	49.43	1.060	1.016		All Grain	2771
Key Lime Mead	4 gal	13.44%	0	1.137	1.034		All Grain	2756
Beer Brut	5 gal	11.39%	61.12	1.092	1.005		All Grain	2377
Big Brew Day 2016 - Ginger Ale	5 gal	2.52%	10.08	1.027	1.008		BIAB	1372
New Zealand Fusion Lager	25 L	5.44%	51.4	1.054	1.012		BIAB	1321
Citra Session IPA	10 gal	3.97%	55.42	1.041	1.011		All Grain	1314
Ebbegarden kveik FY9	22 L	5.94%	12.63	1.057	1.012		All Grain	1237
34C. Experimental Beer - 25% ABV	1 gal	24.82%	84.21	1.222	1.033		All Grain	1224
Coffee blonde ale	11 L	4.68%	26.9	1.048	1.012		All Grain	1190

Newest Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Morning Mood	5 gal	9.86%	30.29	1.083	1.008		extract	1
Tiny Ale	21 L	2.04%	19.2	1.020	1.005		All Grain	6
Sahti	20 L	10.75%	0	1.109	1.027		All Grain	7
Mild Braggot	10 gal	6.73%	51.29	1.068	1.017		All Grain	6
American October IPA	5.5 gal	7.08%	29.29	1.076	1.022		extract	19
Vanaheim	11.3562 L	5.1%	65.47	1.049	1.010		All Grain	12
Awesome Recipe	6 gal	7.09%	18.08	1.072	1.018		All Grain	4
Orange Creamsicle Ale	20 L	3.74%	0	1.047	1.019		All Grain	12
Ginger Ale	0.5 gal	5.86%	0	1.045	1.000		BIAB	6
Nabo-Øl Seinsommer	23 L	5.3%	12.37	1.051	1.010		BIAB	9

Fermentables Used In Experimental Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Pale 2-Row	187	American	Grain	base malt	1.8°L	37	61%	3% - 100%
United Kingdom - Maris Otter Pale	130	United Kingdom	Grain	base malt	3.75°L	38	58%	2% - 100%
Flaked Oats	126		Adjunct	raw	2.2°L	33	10%	1% - 46%
German - Pilsner	94	German	Grain	base malt	1.6°L	38	61%	6% - 100%
American - Pilsner	66	American	Grain	base malt	1.8°L	37	62%	2% - 100%
Flaked Wheat	65		Adjunct	raw	2°L	34	11%	1% - 40%
Lactose (Milk Sugar)	62		Sugar	sugar	1°L	41	7%	1% - 30%
Honey	60		Sugar	sugar	2°L	42	19%	1% - 100%
German - Acidulated Malt	51	German	Grain	acidulated malt	3.4°L	27	5%	0% - 19%
American - Carapils (Dextrine Malt)	48	American	Grain	crystal malt	1.8°L	33	7%	1% - 26%

Hops Used In Experimental Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	119	11	23%	2% - 100%
Cascade	104	7	30%	1% - 100%
Magnum	83	15	48%	1% - 100%
Mosaic	70	12.5	21%	2% - 100%
Saaz	65	3.5	45%	13% - 100%
Amarillo	58	8.6	23%	3% - 100%
Centennial	56	10	15%	0% - 100%
East Kent Goldings	52	5	46%	5% - 100%
Fuggles	50	4.5	41%	5% - 100%
Chinook	46	13	31%	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	14	American	Grain	crystal malt	60°L	34	61%	25% - 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 - Caramel / Crystal 20L	6	American	Grain	crystal malt	20°L	35	41%	20% - 57%
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%
German - CaraFoam	4	German	Grain	crystal malt	1.8°L	37	100%	100% - 100%

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	68	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	30	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	23	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Danstar - Nottingham Ale Yeast	20	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58	13	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Danstar - Belle Saison Yeast	11	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
Omega Yeast Labs - Voss Kveik OYL-061	10	Omega Yeast Labs	Norwegian Ales	0.12	Medium	79%	68°F	98°F
White Labs - Champagne Yeast WLP715	9	White Labs	Champagne	0.17	Low	90%	70°F	75°F

Other Ingredients Used In Experimental Beer Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	61	Other	Boil	50%	1% - 100%
Whirlfloc	53	Fining	Boil	59%	0% - 100%
Gypsum	45	Water Agt	Mash	14%	0% - 70%
Calcium Chloride (dihydrate)	36	Water Agt	Mash	14%	0% - 100%
Lactic acid	25	Water Agt	Mash	63%	0% - 100%
Epsom Salt	16	Water Agt	Mash	2%	0% - 15%
Table Salt	11	Water Agt	Mash	6%	0% - 33%
Baking Soda	7	Water Agt	Mash	2%	0% - 5%
Wyeast - Beer Nutrient	6	Water Agt	Mash	50%	1% - 100%
Phosphoric acid	4	Water Agt	Mash	75%	21% - 100%

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