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Specialty Beer - Experimental Beer


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 2930
Key Lime Mead
4 gal 13.44% 0 1.137 1.034
All Grain 2317
Rhubarb Ale
25 L 5.7% 49.43 1.06 1.016
All Grain 2084
Beer Brut
5 gal 11.39% 61.12 1.092 1.005
All Grain 1986
New Zealand Fusion Lager
25 L 5.44% 51.4 1.054 1.012
BIAB 1228
Big Brew Day 2016 - Ginger Ale
5 gal 2.52% 10.08 1.027 1.008
BIAB 1213
34C. Experimental Beer - 25% ABV
1 gal 24.82% 84.21 1.222 1.033
All Grain 1076
Citra Session IPA
10 gal 3.97% 55.42 1.041 1.011
All Grain 1069
Lokentaz Peach Melomel
5 gal 12.62% 0 1.115 1.019
BIAB 1060
Arnie's Ale
16 gal 5.87% 33.73 1.066 1.021
All Grain 1049

Newest Experimental Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Ginger
1 gal 10.28% 0 1.079 1
extract 1
Ca phe sua da
21 L 4.47% 30.73 1.045 1.011
All Grain 4
Especialty Ale
34 L 7.14% 28.57 1.065 1.011
All Grain 3
Brut
4 gal 6.65% 14.16 1.053 1.002
BIAB 8
Dohanykv-s Ale
18 L 5.66% 0 1.057 1.014
BIAB 5
BrutForce
8 gal 6.89% 48.3 1.069 1.016
All Grain 7
banoffee impy stout
450 L 9.99% 52.57 1.101 1.025
All Grain 6
Belgian Chocolate Pilsner
5 gal 4.89% 29.09 1.052 1.015
All Grain 12
Summer modern gose
27 L 5.06% 16.92 1.046 1.008
BIAB 11
Awesome Recipe
2.8 gal 6.29% 40.42 1.064 1.016
All Grain 7

Fermentables Used In Experimental Beer Recipes (View More)

Name
Uses
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Pale 2-Row
160
American
Grain
Base malt
1.8 °L 
37
60%
3% - 100%
Flaked Oats
117
Adjunct
Raw
2.2 °L 
33
10%
1% - 46%
Maris Otter Pale
115
United Kingdom
Grain
Base malt
3.75 °L 
38
58%
2% - 100%
Pilsner
89
German
Grain
Base malt
1.6 °L 
38
60%
6% - 100%
Flaked Wheat
55
Adjunct
Raw
2 °L 
34
10%
1% - 37%
Honey
53
Sugar
Sugar
2 °L 
42
20%
1% - 100%
Pilsner
51
American
Grain
Base malt
1.8 °L 
37
62%
2% - 100%
Acidulated Malt
49
German
Grain
Acidulated malt
3.4 °L 
27
5%
0% - 19%
Wheat Malt
49
German
Grain
Base malt
2 °L 
37
22%
2% - 100%
Lactose (Milk Sugar)
47
Sugar
Sugar
1 °L 
41
8%
1% - 30%

Hops Used In Experimental Beer Recipes (View More)

Name Uses Average AA Avg. Usage Usage Range
Citra11113.523%2% - 100%
Cascade87629%1% - 100%
Magnum7414.549%1% - 100%
Mosaic641321%2% - 100%
Saaz593.343%9% - 100%
Amarillo518.621%3% - 100%
Centennial518.415%0% - 100%
East Kent Goldings475.344%3% - 100%
Fuggles394.441%5% - 100%
Chinook3814.634%3% - 100%

Steeping Grains Used In Experimental Beer Recipes (View More)

Name Uses Country Category Type Color PPG Avg. Usage Usage Range
Caramel / Crystal 60L13American
Grain
Crystal malt60 °L 
34
58%
25% - 100%
Caramel / Crystal 20L7American
Grain
Crystal malt20 °L 
35
50%
20% - 100%
Flaked Oats6
Adjunct
Raw2.2 °L 
33
39%
8% - 100%
Flaked Barley4
Adjunct
Raw2.2 °L 
32
40%
6% - 100%
Chocolate4American
Grain
Roasted malt350 °L 
29
31%
9% - 62%
Munich - Light 10L4American
Grain
Base malt10 °L 
33
34%
15% - 50%
Honey Malt4Canadian
Grain
Base malt25 °L 
37
60%
31% - 100%
Victory4American
Grain
Roasted malt28 °L 
34
57%
11% - 100%
Carapils (Dextrine Malt)4American
Grain
Crystal malt1.8 °L 
33
36%
25% - 56%
Biscuit3Belgian
Grain
Roasted malt23 °L 
35
27%
17% - 33%

Yeasts Used In Experimental Beer Recipes (View More)

Name Uses Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Safale - American Ale Yeast US-05160Fermentis / SafaleAle.095Medium8154°F77°F
Safale - English Ale Yeast S-0460Fermentis / SafaleAle.0975High7554°F77°F
California Ale Yeast WLP00127White LabsAleHighMedium76.568°F73°F
American Ale 105620WyeastAle0.1Med-Low7560°F72°F
Nottingham Ale Yeast19DanstarAleMed-HighHigh7757°F70°F
Belle Saison Yeast9DanstarAleHighLow8063°F75°F
Safbrew - Specialty Ale Yeast T-589Fermentis / SafaleAle0.115High7054°F77°F
English Ale Yeast WLP0029White LabsAleMediumVery High66.565°F68°F
Super High Gravity Ale Yeast WLP0999White LabsAleVery HighMedium8565°F69°F
American West Coast Yeast BRY-979DanstarAleMediumHigh7262°F75°F
London Ale III 13188WyeastAle0.1High7364°F74°F

Other Ingredients Used In Experimental Beer Recipes (View More)

Name Uses Type Use Avg. Usage Usage Range
Irish Moss57FiningBoil53%0% - 100%
whirlfloc46FiningBoil60%0% - 100%
Yeast Nutrient30OtherBoil38%0% - 100%
Gypsum29Water AgtSparge14%0% - 57%
Calcium Chloride24Water AgtMash12%0% - 100%
coriander16SpiceSecondary20%0% - 67%
Cacao nibs15FlavorBoil22%0% - 80%
Lactic acid15Water AgtMash62%0% - 100%
Vanilla Bean15FlavorSecondary42%0% - 98%
Lactose13FlavorBoil40%4% - 100%
Epsom Salt11Water AgtMash3%0% - 15%

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