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	3794
Rhubarb Ale	25 L	5.7%	49.43	1.060	1.016		All Grain	3729
Key Lime Mead	4 gal	13.44%	0	1.137	1.034		All Grain	3646
Burdel Abstemia 24 Ago	6 gal	1.91%	5.07	1.019	1.004		BIAB	3205
Ebbegarden kveik FY9	22 L	5.94%	12.63	1.057	1.012		All Grain	1955
Citra Session IPA	10 gal	3.97%	55.42	1.041	1.011		All Grain	1848
Big Brew Day 2016 - Ginger Ale	5 gal	2.52%	10.08	1.027	1.008		BIAB	1719
Vanilla Ice Cream Pale Ale	100 L	6.13%	13.08	1.062	1.015		All Grain	1654
Coffee blonde ale	11 L	4.68%	26.9	1.048	1.012		All Grain	1607
34C. Experimental Beer - 25% ABV	1 gal	24.82%	84.21	1.222	1.033		All Grain	1480

Newest Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hefeweizen	5.5 gal	5.99%	53.1	1.061	1.015		All Grain	3
NiteBreaker Mk.II	5.5 gal	5.23%	112.34	1.052	1.012		extract	9
Kveik Braggot	19 L	6.1%	21.38	1.048	1.001		All Grain	22
Lemon Pie II	4 gal	5.5%	24.22	1.052	1.010		extract	5
Irish Table Beer	5.5 gal	3.16%	18.87	1.034	1.010		All Grain	6
Belle Bloesem	14 L	5.4%	21	1.059	1.018		All Grain	5
Forged Fat Squirrel	5.5 gal	5.02%	7.93	1.047	1.008		BIAB	9
HopfenBier - Red Rye IPA	15 L	4.84%	41.37	1.047	1.010		All Grain	8
Bjorleik Norwegian Farmhouse Ale	10 L	6.38%	17.63	1.065	1.016		BIAB	10
Coconut Milkshake Ale	6 gal	6.22%	53.74	1.067	1.019		All Grain	96

Fermentables Used In Experimental Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Pale 2-Row	222	American	Grain	base malt	1.8°L	37	60%	3% - 100%
Flaked Oats	155		Adjunct	raw	2.2°L	33	10%	1% - 46%
United Kingdom - Maris Otter Pale	142	United Kingdom	Grain	base malt	3.75°L	38	58%	2% - 100%
German - Pilsner	99	German	Grain	base malt	1.6°L	38	62%	6% - 100%
Lactose (Milk Sugar)	81		Sugar	sugar	1°L	41	7%	1% - 30%
Honey	78		Sugar	sugar	2°L	35	20%	1% - 100%
American - Pilsner	76	American	Grain	base malt	1.8°L	37	62%	2% - 100%
Flaked Wheat	69		Adjunct	raw	2°L	34	11%	1% - 40%
German - Acidulated Malt	60	German	Grain	acidulated malt	3.4°L	27	5%	0% - 19%
Canadian - Honey Malt	59	Canadian	Grain	base malt	25°L	37	8%	1% - 50%

Hops Used In Experimental Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	133	11	24%	2% - 100%
Cascade	123	7	29%	1% - 100%
Magnum	93	15	48%	1% - 100%
Saaz	77	3.5	45%	3% - 100%
Mosaic	72	12.5	20%	2% - 100%
Centennial	67	10	17%	0% - 100%
Amarillo	65	8.6	23%	3% - 100%
East Kent Goldings	55	5	46%	5% - 100%
Fuggles	54	4.5	39%	3% - 100%
Chinook	48	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	197	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	77	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	24	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - American Ale 1056	22	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Omega Yeast Labs - Voss Kveik OYL-061	18	Omega Yeast Labs	Norwegian Ales	0.12	Medium	79%	68°F	98°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	16	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	12	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Danstar - American West Coast Yeast BRY-97	11	Danstar	Ale	Medium	High	72%	62°F	75°F

Other Ingredients Used In Experimental Beer Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	73	Water Agt	Mash	16%	0% - 100%
Whirlfloc	70	Water Agt	Boil	58%	0% - 100%
Irish Moss	65	Fining	Boil	52%	1% - 100%
Calcium Chloride (dihydrate)	34	Water Agt	Mash	15%	0% - 100%
Lactic acid	31	Water Agt	Mash	58%	0% - 100%
Epsom Salt	29	Water Agt	Mash	6%	0% - 100%
Calcium Chloride (dihydrate)	17	Water Agt	Mash	6%	0% - 33%
Table Salt	17	Water Agt	Mash	6%	0% - 33%
Baking Soda	14	Water Agt	Mash	7%	0% - 50%
Calcium Chloride (anhydrous)	12	Water Agt	Mash	12%	0% - 71%

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