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Specialty Beer - Experimental Beer

BJCP Style Guide

Top 10 Experimental Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Rhubarb Ale
25 L 5.7% 49.43 1.060 1.016
All Grain 4017
Beer Brut
5 gal 11.39% 61.12 1.092 1.005
All Grain 3895
Key Lime Mead
4 gal 13.44% 0 1.137 1.034
All Grain 3787
Burdel Abstemia 24 Ago
6 gal 1.91% 5.07 1.019 1.004
BIAB 3233
Ebbegarden kveik FY9
22 L 5.94% 12.63 1.057 1.012
All Grain 2045
Citra Session IPA
10 gal 3.97% 55.42 1.041 1.011
All Grain 1926
Big Brew Day 2016 - Ginger Ale
5 gal 2.52% 10.08 1.027 1.008
BIAB 1793
Coffee blonde ale
11 L 4.68% 26.9 1.048 1.012
All Grain 1661
34C. Experimental Beer - 25% ABV
1 gal 24.82% 84.21 1.222 1.033
All Grain 1550
New Zealand Fusion Lager
25 L 5.44% 51.4 1.054 1.012
BIAB 1511

Newest Experimental Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Experimental Ale
5 gal 6.46% 31.1 1.067 1.018
All Grain 2
Walker's Lemon Piss
10 L 7.34% 0 1.056 1.001
extract 8
Experimental Ale
5.25 gal 7.28% 0 1.073 1.018
extract 2
Lamington and Jam Ale
20.8 L 4.89% 13.92 1.056 1.019
All Grain 20
Keptinis
5 gal 8.84% 7.81 1.088 1.020
All Grain 3
Wheat Wine
5.5 gal 7.94% 73.96 1.079 1.018
All Grain 6
butt, er...Rich and Dan MuSOYshi made me do it.
1 gal 7.28% 26.85 1.076 1.021
Partial Mash 25
Oktoberfest 2020_08
5.25 gal 6.66% 31.57 1.064 1.013
All Grain 5
Licorice and Molasses
21 L 5.54% 28.11 1.053 1.010
All Grain 2
Zaddy's Zourdough
12.5 L 4.18% 3.23 1.042 1.010
All Grain 11

Fermentables Used In Experimental Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Pale 2-Row 147 Grain base malt 1.8°L
37 61% 3% - 100%
United Kingdom - Maris Otter Pale 106 United Kingdom Grain base malt 3.75°L
38 57% 2% - 100%
Flaked Oats 101 Adjunct raw 2.2°L
33 10% 1% - 46%
German - Pilsner 79 German Grain base malt 1.6°L
38 63% 6% - 100%
Honey 51 Sugar sugar 2°L
35 19% 1% - 100%
Flaked Wheat 50 Adjunct raw 2°L
34 10% 1% - 37%
Lactose (Milk Sugar) 45 Sugar sugar 1°L
41 7% 1% - 30%
American - Pilsner 45 American Grain base malt 1.8°L
37 62% 2% - 100%
German - Acidulated Malt 42 German Grain acidulated malt 3.4°L
27 5% 0% - 19%
German - Wheat Malt 39 German Grain base malt 2°L
37 24% 2% - 100%

Hops Used In Experimental Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Citra 99 11 25% 2% - 100%
Cascade 80 7 30% 1% - 100%
Magnum 65 15 46% 1% - 100%
Mosaic 56 12.5 20% 2% - 100%
Saaz 54 3.5 45% 3% - 100%
Centennial 48 10 15% 0% - 100%
Amarillo 47 8.6 22% 3% - 100%
East Kent Goldings 40 5 48% 5% - 100%
Chinook 37 13 29% 0% - 100%
Fuggles 32 4.5 39% 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 10 American Grain crystal malt 60°L
34 48% 25% - 100%
American - Caramel / Crystal 20L 7 American Grain crystal malt 20°L
35 50% 20% - 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%
Flaked Barley 3 Adjunct raw 2.2°L
32 44% 6% - 100%
Canadian - Honey Malt 3 Canadian Grain base malt 25°L
37 58% 31% - 100%
Flaked Oats 3 Adjunct raw 2.2°L
33 46% 8% - 100%
American - Victory 3 American Grain roasted malt 28°L
34 43% 11% - 100%
American - Carapils (Dextrine Malt) 3 American Grain crystal malt 1.8°L
33 38% 25% - 56%
Flaked Wheat 2 Adjunct raw 2°L
34 21% 11% - 30%

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-05 135 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 53 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 25 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 17 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Danstar - Nottingham Ale Yeast 16 Danstar Ale Med-High High 77% 57°F 70°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
White Labs - Super High Gravity Ale Yeast WLP099 8 White Labs Ale Very High Medium 85% 65°F 69°F
Wyeast - London Ale III 1318 8 Wyeast Ale 0.1 High 73% 64°F 74°F
Danstar - Belle Saison Yeast 8 Danstar Ale High Low 80% 63°F 75°F

Other Ingredients Used In Experimental Beer Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 54 Fining Boil 51% 1% - 100%
Whirlfloc 42 Fining Boil 57% 0% - 100%
Gypsum 38 Water Agt Mash 12% 0% - 100%
Calcium Chloride (dihydrate) 23 Water Agt Mash 14% 0% - 100%
Lactic acid 18 Water Agt Mash 57% 0% - 100%
Epsom Salt 13 Water Agt Mash 1% 0% - 5%
Baking Soda 9 Water Agt Mash 1% 0% - 5%
Table Salt 8 Water Agt Mash 9% 0% - 33%
Wyeast - Beer Nutrient 5 Water Agt Boil 40% 1% - 100%
Phosphoric acid 5 Water Agt Sparge 64% 21% - 100%

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