Specialty Beer - Experimental Beer

Varies, but should be a unique experience.

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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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