Specialty Beer - Experimental Beer

BJCP Style Guide

Top 10 Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Beer Brut	5 gal	11.39%	61.12	1.092	1.005		All Grain	3415
Key Lime Mead	4 gal	13.44%	0	1.137	1.034		All Grain	3255
Rhubarb Ale	25 L	5.7%	49.43	1.060	1.016		All Grain	3199
Burdel Abstemia 24 Ago	6 gal	1.91%	5.07	1.019	1.004		BIAB	3144
Fuck BJCP	45 L	4.95%	53.5	1.045	1.007		BIAB	1958
Ebbegarden kveik FY9	22 L	5.94%	12.63	1.057	1.012		All Grain	1669
Citra Session IPA	10 gal	3.97%	55.42	1.041	1.011		All Grain	1559
Big Brew Day 2016 - Ginger Ale	5 gal	2.52%	10.08	1.027	1.008		BIAB	1534
New Zealand Fusion Lager	25 L	5.44%	51.4	1.054	1.012		BIAB	1422
Coffee blonde ale	11 L	4.68%	26.9	1.048	1.012		All Grain	1415

Newest Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Norwegian Vossaol - Farmhouse Ale	5 gal	6.9%	17.13	1.067	1.017		All Grain	3
Ocracoke Shandy #1	10 gal	4.71%	8.73	1.046	1.010		All Grain	30
BEER GEEK STOUT	11.5 gal	13.54%	46.84	1.125	1.021		All Grain	17
Dry Bones Desert	16.5 gal	5.11%	17.98	1.052	1.013		All Grain	13
white claw	5.5 gal	5.49%	0	1.042	1.000		All Grain	18
shqiptar koska pumpkin ale	20 L	5.08%	41.55	1.055	1.016		All Grain	28
Aurora Borealis	20.8 L	9.4%	21.66	1.094	1.022		All Grain	40
blonde champagne	20 L	12.78%	44.24	1.103	1.006		BIAB	21
Kveik 1	50 L	5.18%	23.45	1.053	1.013		All Grain	43
jakabony	25 L	4.31%	35.24	1.042	1.010		All Grain	44

Fermentables Used In Experimental Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Pale 2-Row	202	American	Grain	base malt	1.8°L	37	60%	3% - 100%
Flaked Oats	138		Adjunct	raw	2.2°L	33	10%	1% - 46%
United Kingdom - Maris Otter Pale	134	United Kingdom	Grain	base malt	3.75°L	38	58%	2% - 100%
German - Pilsner	95	German	Grain	base malt	1.6°L	38	60%	6% - 100%
American - Pilsner	72	American	Grain	base malt	1.8°L	37	62%	2% - 100%
Lactose (Milk Sugar)	70		Sugar	sugar	1°L	41	7%	1% - 30%
Honey	69		Sugar	sugar	2°L	35	18%	1% - 100%
Flaked Wheat	67		Adjunct	raw	2°L	34	11%	1% - 40%
German - Acidulated Malt	54	German	Grain	acidulated malt	3.4°L	27	5%	0% - 19%
American - White Wheat	52	American	Grain	base malt	2.8°L	40	19%	4% - 89%

Hops Used In Experimental Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	127	11	24%	2% - 100%
Cascade	118	7	29%	1% - 100%
Magnum	91	15	47%	1% - 100%
Saaz	72	3.5	45%	3% - 100%
Mosaic	65	12.5	20%	2% - 100%
Centennial	65	10	17%	0% - 100%
Amarillo	61	8.6	24%	3% - 100%
East Kent Goldings	53	5	46%	5% - 100%
Fuggles	52	4.5	40%	3% - 100%
Chinook	47	13	30%	0% - 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	13	American	Grain	crystal malt	60°L	34	58%	25% - 100%
American - Caramel / Crystal 20L	7	American	Grain	crystal malt	20°L	35	50%	20% - 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 - Chocolate	5	American	Grain	roasted malt	350°L	29	35%	9% - 62%
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%
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%
American - Munich - Light 10L	4	American	Grain	base malt	10°L	33	34%	15% - 50%

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	182	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	75	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
Danstar - Nottingham Ale Yeast	22	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - American Ale 1056	21	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	14	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Danstar - Belle Saison Yeast	13	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	11	Omega Yeast Labs	Norwegian Ales	0.12	Medium	79%	68°F	98°F
Danstar - American West Coast Yeast BRY-97	10	Danstar	Ale	Medium	High	72%	62°F	75°F

Other Ingredients Used In Experimental Beer Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	63	Fining	Mash	52%	1% - 100%
Whirlfloc	60	Water Agt	Boil	56%	0% - 100%
Gypsum	55	Water Agt	Mash	16%	0% - 100%
Calcium Chloride (dihydrate)	33	Water Agt	Mash	15%	0% - 100%
Lactic acid	25	Water Agt	Mash	56%	0% - 100%
Epsom Salt	19	Water Agt	Mash	3%	0% - 15%
Table Salt	12	Water Agt	Mash	7%	0% - 33%
Baking Soda	11	Water Agt	Mash	4%	0% - 33%
Calcium Chloride (dihydrate)	9	Water Agt	Mash	8%	0% - 33%
Wyeast - Beer Nutrient	7	Other	Boil	43%	1% - 100%

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