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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
Burdel Abstemia 24 Ago
6 gal 1.91% 5.07 1.019 1.004
BIAB 3005
Key Lime Mead
4 gal 13.44% 0 1.137 1.034
All Grain 2637
Rhubarb Ale
25 L 5.7% 49.43 1.060 1.016
All Grain 2563
Beer Brut
5 gal 11.39% 61.12 1.092 1.005
All Grain 2287
Big Brew Day 2016 - Ginger Ale
5 gal 2.52% 10.08 1.027 1.008
BIAB 1325
New Zealand Fusion Lager
25 L 5.44% 51.4 1.054 1.012
BIAB 1297
Citra Session IPA
10 gal 3.97% 55.42 1.041 1.011
All Grain 1245
34C. Experimental Beer - 25% ABV
1 gal 24.82% 84.21 1.222 1.033
All Grain 1181
Ebbegarden kveik FY9
22 L 5.94% 12.63 1.057 1.012
All Grain 1154
Lokentaz Peach Melomel
5 gal 12.62% 0 1.115 1.019
BIAB 1113

Newest Experimental Beer Recipes

Title Size ABV IBU OG FG Color Method Views
German Amber Ale
5 gal 5.57% 21.93 1.057 1.014
extract 8
Beer Camp 2019
7 gal 5.55% 29.78 1.055 1.013
BIAB 1
Awesome Recipe
12 L 11.56% 0 1.102 1.014
extract 0
SHMOSAIC
21 L 5.53% 40.65 1.051 1.009
All Grain 6
Mr. Beer - Cinnamon Toast Crush
2.25 gal 5.74% 22.79 1.057 1.013
extract 12
Frodo's Folly [NZ Pilsner]
5.5 gal 5.36% 32.67 1.049 1.008
All Grain 5
Ancestry DNA Profile Ale
5.5 gal 4.42% 25.43 1.046 1.012
All Grain 20
Low ABV Trial
20 L 1.91% 33.09 1.021 1.007
All Grain 23
Sorghum Wine Mock 1
16 gal 15.5% 0 1.118 1.000
All Grain 10
Saison Dupont
11 gal 7.05% 26.15 1.072 1.019
All Grain 15

Fermentables Used In Experimental Beer Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
American - Pale 2-Row 183 American Grain base malt 1.8°L
37 61% 3% - 100%
United Kingdom - Maris Otter Pale 124 United Kingdom Grain base malt 3.75°L
38 59% 2% - 100%
Flaked Oats 122 Adjunct raw 2.2°L
33 10% 1% - 46%
German - Pilsner 96 German Grain base malt 1.6°L
38 60% 6% - 100%
American - Pilsner 60 American Grain base malt 1.8°L
37 63% 2% - 100%
Flaked Wheat 59 Adjunct raw 2°L
34 10% 1% - 37%
Honey 57 Sugar sugar 2°L
42 19% 1% - 100%
Lactose (Milk Sugar) 56 Sugar sugar 1°L
41 7% 1% - 30%
German - Acidulated Malt 51 German Grain acidulated malt 3.4°L
27 5% 0% - 19%
German - Wheat Malt 50 German Grain base malt 2°L
37 23% 2% - 100%

Hops Used In Experimental Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Citra 119 11 24% 2% - 100%
Cascade 98 7 29% 1% - 100%
Magnum 81 15 47% 1% - 100%
Mosaic 67 12.5 21% 2% - 100%
Saaz 63 3.5 45% 13% - 100%
Centennial 55 10 15% 0% - 100%
Amarillo 55 8.6 23% 3% - 100%
East Kent Goldings 52 5 45% 3% - 100%
Fuggles 49 4.5 42% 5% - 100%
Chinook 45 13 32% 2% - 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%
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%
German - Carapils 5 German Grain crystal malt 1.3°L
35 53% 13% - 100%
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%
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 - 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 66 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 29 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 22 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Danstar - Nottingham Ale Yeast 19 Danstar Ale Med-High High 77% 57°F 70°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58 11 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
White Labs - English Ale Yeast WLP002 11 White Labs Ale Medium Very High 66.5% 65°F 68°F
Fermentis / Safale - Saflager - German Lager Yeast W-34/70 9 Fermentis / Safale Lager .105 High 83% 48°F 72°F
Fermentis / Safale - Safbrew - Wheat Beer Yeast WB-06 9 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Omega Yeast Labs - Voss Kveik OYL-061 9 Omega Yeast Labs Norwegian Ales 0.12 Medium 79% 68°F 98°F

Other Ingredients Used In Experimental Beer Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 58 Fining Boil 52% 1% - 100%
Whirlfloc 51 Fining Boil 59% 0% - 100%
Gypsum 40 Water Agt Mash 14% 0% - 70%
Calcium Chloride 34 Water Agt Mash 14% 0% - 100%
Lactic acid 21 Water Agt Mash 60% 0% - 100%
Epsom Salt 12 Water Agt Mash 3% 0% - 15%
Table Salt 10 Spice Mash 6% 0% - 33%
Baking Soda 7 Water Agt Mash 2% 0% - 5%
Wyeast - Beer Nutrient 6 Water Agt Boil 50% 1% - 100%
Phosphoric acid 4 Water Agt Mash 75% 21% - 100%

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