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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
Beer Brut
5 gal 11.39% 61.12 1.092 1.005
All Grain 3321
Key Lime Mead
4 gal 13.44% 0 1.137 1.034
All Grain 3147
Burdel Abstemia 24 Ago
6 gal 1.91% 5.07 1.019 1.004
BIAB 3110
Rhubarb Ale
25 L 5.7% 49.43 1.060 1.016
All Grain 3097
Fuck BJCP
45 L 4.95% 53.5 1.045 1.007
BIAB 1851
Ebbegarden kveik FY9
22 L 5.94% 12.63 1.057 1.012
All Grain 1583
Citra Session IPA
10 gal 3.97% 55.42 1.041 1.011
All Grain 1504
Big Brew Day 2016 - Ginger Ale
5 gal 2.52% 10.08 1.027 1.008
BIAB 1492
New Zealand Fusion Lager
25 L 5.44% 51.4 1.054 1.012
BIAB 1384
Coffee blonde ale
11 L 4.68% 26.9 1.048 1.012
All Grain 1379

Newest Experimental Beer Recipes

Title Size ABV IBU OG FG Color Method Views
blonde champagne
20 L 12.78% 39.1 1.103 1.006
BIAB 4
Starter Wort - All Grain - 1.070
1.5 gal 6.81% 0 1.069 1.017
BIAB 24
Kveik 1
50 L 5.18% 23.45 1.053 1.013
All Grain 23
jakabony
25 L 4.31% 35.24 1.042 1.010
All Grain 17
Awesome Recipe
5 L 4.06% 52.21 1.037 1.006
All Grain 11
Norwegian Seltzer
62 gal 4.89% 2.24 1.037 1.000
All Grain 32
Vanilla Coffee Porter
6 gal 7.96% 65.83 1.076 1.015
All Grain 4
Red Ned
14 L 3.12% 30.03 1.032 1.008
All Grain 41
Awesome Recipe
15 L 4.91% 35.15 1.050 1.012
All Grain 5
Mama black beer
10 L 5.86% 90.01 1.056 1.011
BIAB 8

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 60% 3% - 100%
Flaked Oats 139 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) 69 Sugar sugar 1°L
41 7% 1% - 30%
Honey 68 Sugar sugar 2°L
35 18% 1% - 100%
Flaked Wheat 66 Adjunct raw 2°L
34 11% 1% - 40%
German - Acidulated Malt 53 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 127 11 23% 2% - 100%
Cascade 117 7 29% 1% - 100%
Magnum 90 15 47% 1% - 100%
Saaz 72 3.5 45% 3% - 100%
Mosaic 67 12.5 20% 2% - 100%
Centennial 65 10 17% 0% - 100%
Amarillo 62 8.6 23% 3% - 100%
East Kent Goldings 53 5 46% 5% - 100%
Fuggles 52 4.5 40% 3% - 100%
Chinook 46 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-05 180 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 31 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 13 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
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 52% 1% - 100%
Whirlfloc 60 Fining Boil 56% 0% - 100%
Gypsum 57 Water Agt Sparge 15% 0% - 100%
Calcium Chloride (dihydrate) 33 Water Agt Mash 15% 0% - 100%
Lactic acid 26 Water Agt Mash 55% 0% - 100%
Epsom Salt 19 Water Agt Mash 3% 0% - 15%
Table Salt 13 Water Agt Mash 6% 0% - 33%
Baking Soda 10 Water Agt Mash 5% 0% - 33%
Wyeast - Beer Nutrient 9 Water Agt Boil 40% 1% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Mash 8% 0% - 33%

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