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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 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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