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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 3036
Rhubarb Ale
25 L 5.7% 49.43 1.060 1.016
All Grain 2771
Key Lime Mead
4 gal 13.44% 0 1.137 1.034
All Grain 2756
Beer Brut
5 gal 11.39% 61.12 1.092 1.005
All Grain 2377
Big Brew Day 2016 - Ginger Ale
5 gal 2.52% 10.08 1.027 1.008
BIAB 1372
New Zealand Fusion Lager
25 L 5.44% 51.4 1.054 1.012
BIAB 1321
Citra Session IPA
10 gal 3.97% 55.42 1.041 1.011
All Grain 1314
Ebbegarden kveik FY9
22 L 5.94% 12.63 1.057 1.012
All Grain 1237
34C. Experimental Beer - 25% ABV
1 gal 24.82% 84.21 1.222 1.033
All Grain 1224
Coffee blonde ale
11 L 4.68% 26.9 1.048 1.012
All Grain 1190

Newest Experimental Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Morning Mood
5 gal 9.86% 30.29 1.083 1.008
extract 1
Tiny Ale
21 L 2.04% 19.2 1.020 1.005
All Grain 6
Sahti
20 L 10.75% 0 1.109 1.027
All Grain 7
Mild Braggot
10 gal 6.73% 51.29 1.068 1.017
All Grain 6
American October IPA
5.5 gal 7.08% 29.29 1.076 1.022
extract 19
Vanaheim
11.3562 L 5.1% 65.47 1.049 1.010
All Grain 12
Awesome Recipe
6 gal 7.09% 18.08 1.072 1.018
All Grain 4
Orange Creamsicle Ale
20 L 3.74% 0 1.047 1.019
All Grain 12
Ginger Ale
0.5 gal 5.86% 0 1.045 1.000
BIAB 6
Nabo-├śl Seinsommer
23 L 5.3% 12.37 1.051 1.010
BIAB 9

Fermentables Used In Experimental Beer Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
American - Pale 2-Row 187 American Grain base malt 1.8°L
37 61% 3% - 100%
United Kingdom - Maris Otter Pale 130 United Kingdom Grain base malt 3.75°L
38 58% 2% - 100%
Flaked Oats 126 Adjunct raw 2.2°L
33 10% 1% - 46%
German - Pilsner 94 German Grain base malt 1.6°L
38 61% 6% - 100%
American - Pilsner 66 American Grain base malt 1.8°L
37 62% 2% - 100%
Flaked Wheat 65 Adjunct raw 2°L
34 11% 1% - 40%
Lactose (Milk Sugar) 62 Sugar sugar 1°L
41 7% 1% - 30%
Honey 60 Sugar sugar 2°L
42 19% 1% - 100%
German - Acidulated Malt 51 German Grain acidulated malt 3.4°L
27 5% 0% - 19%
American - Carapils (Dextrine Malt) 48 American Grain crystal malt 1.8°L
33 7% 1% - 26%

Hops Used In Experimental Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Citra 119 11 23% 2% - 100%
Cascade 104 7 30% 1% - 100%
Magnum 83 15 48% 1% - 100%
Mosaic 70 12.5 21% 2% - 100%
Saaz 65 3.5 45% 13% - 100%
Amarillo 58 8.6 23% 3% - 100%
Centennial 56 10 15% 0% - 100%
East Kent Goldings 52 5 46% 5% - 100%
Fuggles 50 4.5 41% 5% - 100%
Chinook 46 13 31% 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 14 American Grain crystal malt 60°L
34 61% 25% - 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 - Caramel / Crystal 20L 6 American Grain crystal malt 20°L
35 41% 20% - 57%
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%
German - CaraFoam 4 German Grain crystal malt 1.8°L
37 100% 100% - 100%

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 68 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 30 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 23 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Danstar - Nottingham Ale Yeast 20 Danstar Ale Med-High High 77% 57°F 70°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58 13 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Danstar - Belle Saison Yeast 11 Danstar Ale High Low 80% 63°F 75°F
White Labs - English Ale Yeast WLP002 11 White Labs Ale Medium Very High 66.5% 65°F 68°F
Omega Yeast Labs - Voss Kveik OYL-061 10 Omega Yeast Labs Norwegian Ales 0.12 Medium 79% 68°F 98°F
White Labs - Champagne Yeast WLP715 9 White Labs Champagne 0.17 Low 90% 70°F 75°F

Other Ingredients Used In Experimental Beer Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 61 Other Boil 50% 1% - 100%
Whirlfloc 53 Fining Boil 59% 0% - 100%
Gypsum 45 Water Agt Mash 14% 0% - 70%
Calcium Chloride (dihydrate) 36 Water Agt Mash 14% 0% - 100%
Lactic acid 25 Water Agt Mash 63% 0% - 100%
Epsom Salt 16 Water Agt Mash 2% 0% - 15%
Table Salt 11 Water Agt Mash 6% 0% - 33%
Baking Soda 7 Water Agt Mash 2% 0% - 5%
Wyeast - Beer Nutrient 6 Water Agt Mash 50% 1% - 100%
Phosphoric acid 4 Water Agt Mash 75% 21% - 100%

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