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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
Rhubarb Ale
25 L 5.7% 49.43 1.060 1.016
All Grain 4272
Beer Brut
5 gal 11.39% 61.12 1.092 1.005
All Grain 4186
Key Lime Mead
4 gal 13.44% 0 1.137 1.034
All Grain 4089
Burdel Abstemia 24 Ago
6 gal 1.91% 5.07 1.019 1.004
BIAB 3284
Ebbegarden kveik FY9
22 L 5.94% 12.63 1.057 1.012
All Grain 2213
Citra Session IPA
10 gal 3.97% 55.42 1.041 1.011
All Grain 2189
Big Brew Day 2016 - Ginger Ale
5 gal 2.52% 10.08 1.027 1.008
BIAB 1991
Coffee blonde ale
11 L 4.68% 26.9 1.048 1.012
All Grain 1834
34C. Experimental Beer - 25% ABV
1 gal 24.82% 84.21 1.222 1.033
All Grain 1745
Hard Seltzer
5 L 5.54% 0 1.042 1.000
extract 1724

Newest Experimental Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Behemoth
10 L 20.12% 57.38 1.180 1.027
All Grain 15
Last days of Soddem aye PA
21 L 6.43% 67.8 1.059 1.010
Partial Mash 17
Rauch-ish Ale
5.5 gal 7.27% 52.34 1.067 1.012
All Grain 5
Domoris Hard Seltzer v1.0
5 gal 5.51% 0 1.042 1.000
BIAB 58
Marz's Hard Root Beer
5 gal 4.86% 0 1.037 1.000
extract 119
citrus blonde Ale
27 L 5% 22.78 1.047 1.009
All Grain 10
Cornbread Beer
23 L 4.51% 12.88 1.042 1.008
All Grain 28
Gawryluk #4
1 gal 6.27% 100 1.054 1.006
BIAB 17
Modelling Clay
9 L 6.14% 21.12 1.059 1.012
All Grain 12
Leche de Coco
3.25 gal 5.93% 23.82 1.070 1.025
BIAB 29

Fermentables Used In Experimental Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Pale 2-Row 153 Grain base malt 1.8°L
37 61% 3% - 100%
United Kingdom - Maris Otter Pale 119 United Kingdom Grain base malt 3.75°L
38 57% 2% - 100%
Flaked Oats 114 Adjunct raw 2.2°L
33 10% 1% - 46%
German - Pilsner 80 German Grain base malt 1.6°L
38 63% 6% - 100%
Lactose (Milk Sugar) 55 Sugar sugar 1°L
41 7% 1% - 30%
Honey 54 Sugar honey 2°L
35 19% 1% - 100%
Flaked Wheat 53 Adjunct raw 2°L
34 10% 1% - 37%
Munich - Light 10L 51 Grain specialty malt 10°L
33 19% 1% - 100%
American - Pilsner 51 American Grain base malt 1.8°L
37 63% 2% - 100%
Cane Sugar 46 Sugar sugar 0°L
46 29% 0% - 100%

Hops Used In Experimental Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Citra 105 11 25% 2% - 100%
Cascade 89 7 30% 1% - 100%
Magnum 76 15 49% 1% - 100%
Saaz 58 3.5 45% 3% - 100%
Mosaic 56 12.5 20% 2% - 100%
Amarillo 51 8.6 22% 3% - 100%
Centennial 50 10 15% 0% - 100%
East Kent Goldings 41 5 50% 5% - 100%
Chinook 39 13 30% 0% - 100%
Fuggles 35 4.5 40% 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%
Munich - Light 10L 5 Grain specialty malt 10°L
33 32% 15% - 50%
American - Victory 4 American Grain roasted malt 28°L
34 34% 9% - 100%
American - Chocolate 4 American Grain roasted malt 350°L
29 31% 9% - 62%
Flaked Barley 3 Adjunct raw 2.2°L
32 44% 6% - 100%
Honey Malt 3 Grain crystal malt 25°L
37 58% 31% - 100%
Belgian - Biscuit 3 Belgian Grain roasted malt 23°L
35 21% 17% - 30%
German - Carapils 3 German Grain crystal malt 1.3°L
35 38% 13% - 67%
Flaked Oats 3 Adjunct raw 2.2°L
33 46% 8% - 100%

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-05 147 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 26 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
Omega Yeast Labs - Voss Kveik OYL-061 9 Omega Yeast Labs Norwegian Ales 0.12 Medium 79% 68°F 98°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 9 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - London Ale III 1318 9 Wyeast Ale 0.1 High 73% 64°F 74°F

Other Ingredients Used In Experimental Beer Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 56 Fining Boil 50% 1% - 100%
Whirlfloc 47 Fining Boil 55% 0% - 100%
Gypsum 44 Water Agt Mash 11% 0% - 100%
Calcium Chloride (dihydrate) 25 Water Agt Mash 13% 0% - 100%
Lactic acid 19 Water Agt Mash 59% 0% - 100%
Epsom Salt 16 Water Agt Sparge 1% 0% - 5%
Table Salt 11 Water Agt Mash 6% 0% - 33%
Baking Soda 11 Flavor Kegging 9% 0% - 86%
Calcium Chloride (dihydrate) 7 Water Agt Mash 9% 0% - 60%
Phosphoric acid 6 Water Agt Mash 67% 21% - 100%

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