Specialty Beer - Experimental Beer
BJCP Style GuideTop 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 | 4906 | |
| Key Lime Mead |
4 gal | 13.44% | 0 | 1.137 | 1.034 | All Grain | 4772 | |
| Beer Brut |
5 gal | 11.39% | 61.12 | 1.092 | 1.005 | All Grain | 4716 | |
| Drops of Lemon |
5.5 gal | 4.37% | 11.44 | 1.043 | 1.009 | BIAB | 4025 | |
| Burdel Abstemia 24 Ago |
6 gal | 1.91% | 5.07 | 1.019 | 1.004 | BIAB | 3658 | |
| Citra Session IPA |
10 gal | 3.97% | 55.42 | 1.041 | 1.011 | All Grain | 3034 | |
| Ebbegarden kveik FY9 |
22 L | 5.94% | 12.63 | 1.057 | 1.012 | All Grain | 2702 | |
| Big Brew Day 2016 - Ginger Ale |
5 gal | 2.52% | 10.08 | 1.027 | 1.008 | BIAB | 2575 | |
| 34C. Experimental Beer - 25% ABV |
1 gal | 24.82% | 84.21 | 1.222 | 1.033 | All Grain | 2564 | |
| Coffee blonde ale |
11 L | 4.68% | 26.9 | 1.048 | 1.012 | All Grain | 2310 |
Newest Experimental Beer Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Jungle Jammer |
248 gal | 6.55% | 7.37 | 1.054 | 1.004 | Partial Mash | 21 | |
| Rye and flowers |
5 gal | 4.18% | 25.18 | 1.043 | 1.011 | All Grain | 14 | |
| Cranberry and raspberry seltzer |
5 gal | 4.53% | 0 | 1.040 | 1.006 | All Grain | 6 | |
| Awesome Recipe |
155 gal | 18.62% | 89.2 | 1.175 | 1.033 | All Grain | 11 | |
| Kveik Hoppy Helles |
8 gal | 6.43% | 35.67 | 1.057 | 1.008 | All Grain | 10 | |
| NorMalt White Stout |
28 L | 13.46% | 0 | 1.129 | 1.027 | BIAB | 18 | |
| bouze |
65 gal | 4.2% | 0 | 1.044 | 1.012 | All Grain | 26 | |
| American Golden Ale |
30 L | 5.51% | 14.78 | 1.051 | 1.009 | All Grain | 39 | |
| Burn Season |
5.5 gal | 6.49% | 27.65 | 1.064 | 1.014 | All Grain | 27 | |
| Merry Fiddler Specialty Beer |
24.5 L | 4.3% | 86.56 | 1.045 | 1.012 | All Grain | 37 |
Fermentables Used In Experimental Beer Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Pale 2-Row | 204 | Grain | base malt |
1.8°L
|
37 | 61% | 3% - 100% | |
| Flaked Oats | 162 | Adjunct | raw |
2.2°L
|
33 | 10% | 1% - 46% | |
| United Kingdom - Maris Otter Pale | 148 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 57% | 2% - 100% |
| German - Pilsner | 95 | German | Grain | base malt |
1.6°L
|
38 | 61% | 6% - 100% |
| Lactose (Milk Sugar) | 85 | Sugar | sugar |
1°L
|
41 | 6% | 0% - 30% | |
| Honey | 74 | Sugar | honey |
2°L
|
35 | 18% | 1% - 100% | |
| Munich - Light 10L | 69 | Grain | specialty malt |
10°L
|
33 | 21% | 1% - 100% | |
| Flaked Wheat | 64 | Adjunct | raw |
2°L
|
34 | 10% | 1% - 37% | |
| American - Pilsner | 64 | American | Grain | base malt |
1.8°L
|
37 | 62% | 2% - 100% |
| German - Acidulated Malt | 64 | German | Grain | acidulated malt |
3.4°L
|
27 | 4% | 0% - 19% |
Hops Used In Experimental Beer Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Citra | 133 | 11 | 25% | 2% - 100% |
| Cascade | 118 | 7 | 31% | 1% - 100% |
| Magnum | 105 | 15 | 47% | 1% - 100% |
| Mosaic | 74 | 12.5 | 22% | 2% - 100% |
| Saaz | 71 | 3.5 | 45% | 3% - 100% |
| Centennial | 67 | 10 | 17% | 0% - 100% |
| Amarillo | 65 | 8.6 | 24% | 3% - 100% |
| East Kent Goldings | 57 | 5 | 43% | 5% - 100% |
| Fuggles | 54 | 4.5 | 42% | 3% - 100% |
| Chinook | 53 | 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 | 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% |
| Flaked Oats | 6 | Adjunct | raw |
2.2°L
|
33 | 39% | 8% - 100% | |
| American - Victory | 5 | American | Grain | roasted malt |
28°L
|
34 | 47% | 9% - 100% |
| Munich - Light 10L | 5 | Grain | specialty malt |
10°L
|
33 | 32% | 15% - 50% | |
| American - Chocolate | 4 | American | Grain | roasted malt |
350°L
|
29 | 31% | 9% - 62% |
| Flaked Barley | 4 | Adjunct | raw |
2.2°L
|
32 | 40% | 6% - 100% | |
| American - Carapils (Dextrine Malt) | 4 | American | Grain | crystal malt |
1.8°L
|
33 | 54% | 29% - 100% |
| German - Carapils | 3 | German | Grain | crystal malt |
1.3°L
|
35 | 38% | 13% - 67% |
| American - White Wheat | 3 | American | Grain | base malt |
2.8°L
|
40 | 31% | 15% - 44% |
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 | 190 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Fermentis - Safale - English Ale Yeast S-04 | 71 | 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 | 22 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Danstar - Nottingham Ale Yeast | 22 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| Omega Yeast Labs - Voss Kveik OYL-061 | 18 | Omega Yeast Labs | Norwegian Ales | 0.12 | Medium | 79% | 68°F | 98°F |
| White Labs - English Ale Yeast WLP002 | 14 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| Wyeast - London Ale III 1318 | 13 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
| Danstar - Belle Saison Yeast | 12 | Danstar | Ale | High | Low | 80% | 63°F | 75°F |
| Danstar - American West Coast Yeast BRY-97 | 11 | 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 |
|---|---|---|---|---|---|
| Gypsum | 90 | Water Agt | Boil | 15% | 0% - 100% |
| Whirlfloc | 70 | Fining | Boil | 50% | 0% - 100% |
| Irish Moss | 66 | Fining | Boil | 49% | 1% - 100% |
| Lactic acid | 42 | Water Agt | Mash | 60% | 0% - 100% |
| Epsom Salt | 34 | Water Agt | Mash | 3% | 0% - 25% |
| Calcium Chloride (dihydrate) | 32 | Water Agt | Mash | 16% | 0% - 100% |
| Calcium Chloride (dihydrate) | 23 | Water Agt | Mash | 11% | 0% - 60% |
| Baking Soda | 21 | Water Agt | Mash | 14% | 0% - 97% |
| Calcium Chloride (anhydrous) | 18 | Water Agt | Mash | 5% | 0% - 36% |
| Table Salt | 13 | Water Agt | Mash | 6% | 0% - 33% |
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