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Specialty Beer - Experimental Beer


Varies, but should be a unique experience.

Flavor Profile: Varies.

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 5508
Beer Brut
5 gal 11.39% 61.12 1.092 1.005
All Grain 5067
Drops of Lemon
5.5 gal 4.37% 11.44 1.043 1.009
BIAB 4570
Burdel Abstemia 24 Ago
6 gal 1.91% 5.07 1.019 1.004
BIAB 3906
Citra Session IPA
10 gal 3.97% 55.42 1.041 1.011
All Grain 3439
Ebbegarden kveik FY9
22 L 5.94% 12.63 1.057 1.012
All Grain 3143
Big Brew Day 2016 - Ginger Ale
5 gal 2.52% 10.08 1.027 1.008
BIAB 3139
34C. Experimental Beer - 25% ABV
1 gal 24.82% 84.21 1.222 1.033
All Grain 2995
Coffee blonde ale
11 L 4.68% 26.9 1.048 1.012
All Grain 2841
Hard Seltzer
5 L 5.54% 0 1.042 1.000
extract 2340

Newest Experimental Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Jupiter Hefeweizen
28 L 6.74% 33.19 1.069 1.018
extract 9
Darjeeling Honey Ale
1 gal 6.55% 57.2 1.062 1.012
extract 11
A Galaxy Far Far Away
18 L 5.89% 21.08 1.068 1.024
All Grain 20
Leftovers for Dinner
5.5 gal 5.35% 28.53 1.051 1.010
All Grain 18
Near-Beer IPA (NBIPA)
2 gal 0.53% 36.79 1.005 1.001
BIAB 22
Crazy Duck Oud Bruin
5 L 3.11% 14.78 1.031 1.008
All Grain 21
Farmhouse ALE Cascade/Citra
21 L 4.47% 50.29 1.040 1.006
extract 44
Mezcal Ale
230 L 5.59% 18.15 1.053 1.010
All Grain 25
Mesquite Bean Ale
5.5 gal 6.23% 62.96 1.062 1.015
All Grain 32
Ezekiel 25:17
20.8 L 6.58% 29.1 1.063 1.013
extract 42

Fermentables Used In Experimental Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
US - Pale 2-Row 251 US Grain base malt 1.8°L
37 62% 3% - 100%
Flaked Oats 221 Adjunct raw 2.2°L
33 10% 1% - 47%
United Kingdom - Maris Otter Pale 176 United Kingdom Grain base malt 3.75°L
38 59% 2% - 100%
German - Pilsner 114 German Grain base malt 1.6°L
38 61% 6% - 100%
Lactose (Milk Sugar) 106 Sugar sugar 1°L
41 6% 0% - 30%
American - Pilsner 91 American Grain base malt 1.8°L
37 59% 2% - 100%
Honey 87 Sugar honey 2°L
35 20% 1% - 100%
Munich - Light 10L 84 Grain specialty malt 10°L
33 20% 1% - 100%
German - Acidulated Malt 81 German Grain acidulated malt 3.4°L
27 4% 0% - 19%
Cane Sugar 80 Sugar sugar 0°L
46 29% 0% - 100%

Hops Used In Experimental Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 156 7 31% 1% - 100%
Citra 155 11 25% 2% - 100%
Magnum 120 15 47% 1% - 100%
Mosaic 91 12.5 22% 2% - 100%
Amarillo 84 8.6 24% 2% - 100%
Saaz 84 3.5 44% 3% - 100%
Centennial 82 10 19% 0% - 100%
East Kent Goldings 77 5 41% 5% - 100%
Chinook 70 13 31% 0% - 100%
Fuggles 64 4.5 41% 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 10 Grain crystal malt 60°L
34 48% 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%
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%
American - Victory 5 American Grain roasted malt 28°L
34 47% 9% - 100%
Honey Malt 4 Grain crystal malt 25°L
37 60% 31% - 100%
Aromatic Malt 4 Grain specialty malt 20°L
35 28% 13% - 50%
Belgian - Biscuit 4 Belgian Grain roasted malt 23°L
35 24% 17% - 33%

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-05 243 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 95 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 33 White Labs Ale High Medium 76.5% 68°F 73°F
Lallemand - LALBREW┬« VOSS KVEIK ALE YEAST 29 Lallemand Ales High High 80% 77°F 104°F
Danstar - Nottingham Ale Yeast 28 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - American Ale 1056 25 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Omega Yeast Labs - Voss Kveik OYL-061 24 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 - Safbrew - Specialty Ale Yeast T-58 17 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - London Ale III 1318 14 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
Gypsum 147 Water Agt Mash 15% 0% - 100%
Irish Moss 92 Fining Boil 47% 0% - 100%
Whirlfloc 92 Water Agt Boil 48% 0% - 100%
Lactic acid 75 Water Agt Mash 68% 0% - 100%
Epsom Salt 69 Water Agt Mash 6% 0% - 100%
Calcium Chloride (dihydrate) 58 Water Agt Mash 15% 0% - 61%
Calcium Chloride (anhydrous) 42 Water Agt Boil 19% 0% - 100%
Calcium Chloride (dihydrate) 33 Water Agt Mash 15% 0% - 100%
Baking Soda 31 Water Agt Mash 12% 0% - 97%
Yeast Nutrient 23 Other Primary 42% 0% - 100%

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