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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