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	3069
Rhubarb Ale	25 L	5.7%	49.43	1.060	1.016		All Grain	2971
Key Lime Mead	4 gal	13.44%	0	1.137	1.034		All Grain	2933
Beer Brut	5 gal	11.39%	61.12	1.092	1.005		All Grain	2549
Ebbegarden kveik FY9	22 L	5.94%	12.63	1.057	1.012		All Grain	1447
Big Brew Day 2016 - Ginger Ale	5 gal	2.52%	10.08	1.027	1.008		BIAB	1436
Citra Session IPA	10 gal	3.97%	55.42	1.041	1.011		All Grain	1398
New Zealand Fusion Lager	25 L	5.44%	51.4	1.054	1.012		BIAB	1347
Coffee blonde ale	11 L	4.68%	26.9	1.048	1.012		All Grain	1297
34C. Experimental Beer - 25% ABV	1 gal	24.82%	84.21	1.222	1.033		All Grain	1283

Newest Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Norwegian farmhouse raw ale	4 gal	7.53%	3.83	1.071	1.014		All Grain	2
Hop Test Bitter	5 gal	4.17%	23.67	1.042	1.011		BIAB	0
Jarrylo Experimental	25 L	5.42%	115.23	1.051	1.009		BIAB	1
American Honey Pale Ale	6 gal	7.94%	40.16	1.073	1.012		Partial Mash	7
JollyDangerous	5.5 gal	7.89%	35.71	1.078	1.018		Partial Mash	23
Old Fashioned Sweet	5.5 gal	6.29%	52.9	1.059	1.011		All Grain	50
Awesome Recipe	5 gal	6.55%	33.7	1.067	1.017		All Grain	1
Awesome Recipe	5 gal	6.55%	0	1.067	1.017		All Grain	0
White Stout Smore's	5.5 gal	5.19%	23.81	1.070	1.031		All Grain	2
Divoch	21 L	5.75%	65.75	1.055	1.011		All Grain	1

Fermentables Used In Experimental Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Pale 2-Row	198	American	Grain	base malt	1.8°L	37	61%	3% - 100%
Flaked Oats	134		Adjunct	raw	2.2°L	33	10%	1% - 46%
United Kingdom - Maris Otter Pale	131	United Kingdom	Grain	base malt	3.75°L	38	58%	2% - 100%
German - Pilsner	97	German	Grain	base malt	1.6°L	38	60%	6% - 100%
American - Pilsner	70	American	Grain	base malt	1.8°L	37	61%	2% - 100%
Honey	65		Sugar	sugar	2°L	42	18%	1% - 100%
Flaked Wheat	64		Adjunct	raw	2°L	34	11%	1% - 40%
Lactose (Milk Sugar)	64		Sugar	sugar	1°L	41	7%	1% - 30%
German - Acidulated Malt	54	German	Grain	acidulated malt	3.4°L	27	5%	0% - 19%
German - Wheat Malt	51	German	Grain	base malt	2°L	37	22%	2% - 100%

Hops Used In Experimental Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	123	11	23%	2% - 100%
Cascade	112	7	29%	1% - 100%
Magnum	85	15	47%	1% - 100%
Saaz	70	3.5	45%	7% - 100%
Mosaic	67	12.5	20%	2% - 100%
Centennial	61	10	17%	0% - 100%
Amarillo	60	8.6	23%	3% - 100%
Fuggles	52	4.5	42%	5% - 100%
East Kent Goldings	50	5	46%	5% - 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	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 - American Ale Yeast US-05	174	Fermentis / Safale	Ale	.095	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	21	Danstar	Ale	Med-High	High	77%	57°F	70°F
Danstar - Belle Saison Yeast	13	Danstar	Ale	High	Low	80%	63°F	75°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	13	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°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	10	Omega Yeast Labs	Norwegian Ales	0.12	Medium	79%	68°F	98°F

Other Ingredients Used In Experimental Beer Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	63	Fining	Boil	51%	1% - 100%
Whirlfloc	59	Fining	Boil	57%	0% - 100%
Gypsum	50	Water Agt	Mash	14%	0% - 70%
Calcium Chloride (dihydrate)	36	Water Agt	Mash	14%	0% - 100%
Lactic acid	26	Water Agt	Mash	60%	0% - 100%
Epsom Salt	17	Water Agt	Mash	2%	0% - 15%
Table Salt	13	Water Agt	Mash	6%	0% - 33%
Wyeast - Beer Nutrient	9	Water Agt	Mash	39%	1% - 100%
Baking Soda	7	Water Agt	Mash	2%	0% - 5%
Calcium Chloride (anhydrous)	5	Water Agt	Mash	8%	0% - 33%

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