Specialty Beer - Experimental Beer

Varies, but should be a unique experience.

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BJCP Style Guide

Top 10 Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Key Lime Mead	4 gal	13.44%	0	1.137	1.034		All Grain	6158
Beer Brut	5 gal	11.39%	61.12	1.092	1.005		All Grain	5513
Burdel Abstemia 24 Ago	6 gal	1.91%	5.07	1.019	1.004		BIAB	4204
Big Brew Day 2016 - Ginger Ale	5 gal	2.52%	10.08	1.027	1.008		BIAB	3686
Ebbegarden kveik FY9	22 L	5.94%	12.63	1.057	1.012		All Grain	3547
34C. Experimental Beer - 25% ABV	1 gal	24.82%	84.21	1.222	1.033		All Grain	3478
Coffee blonde ale	11 L	4.68%	26.9	1.048	1.012		All Grain	3314
Hard Seltzer	5 L	5.54%	0	1.042	1.000		extract	2820
Sauergut	1 gal	4.61%	0	1.045	1.010		BIAB	2807
Pawpaw Beer	5.5 gal	5.91%	51.91	1.060	1.015		BIAB	2773

Newest Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mango PA	5 L	4.54%	39.86	1.046	1.011		BIAB	16
Mango PA	5 L	4.77%	37.23	1.049	1.013		All Grain	6
Wendtstiss CE1	5.5 gal	5.98%	27.03	1.060	1.014		All Grain	33
Kveik	19 L	5.36%	26.93	1.053	1.012		All Grain	31
Lemon Drop try 5	2.5 gal	5.63%	69.95	1.053	1.010		BIAB	42
PB Choco Ale	2.5 gal	6.78%	15.19	1.068	1.016		All Grain	50
Nichts, Nada, Nenio	2.75 gal	0.54%	14.96	1.005	1.001		BIAB	81
Low alc. : 52L	52 L	1.81%	27.72	1.018	1.004		All Grain	56
Low Rider	2.75 gal	3.09%	13.76	1.023	1.000		All Grain	125
Oat cream pub ale	5.5 gal	5.85%	14.71	1.060	1.016		All Grain	58

Fermentables Used In Experimental Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	256	US	Grain	base malt	1.8°L	37	62%	3% - 100%
Flaked Oats	236		Adjunct	raw	2.2°L	33	10%	1% - 47%
United Kingdom - Maris Otter Pale	176	United Kingdom	Grain	base malt	3.75°L	38	59%	2% - 100%
German - Pilsner	116	German	Grain	base malt	1.6°L	38	61%	6% - 100%
Lactose (Milk Sugar)	112		Sugar	sugar	1°L	41	7%	0% - 30%
American - Pilsner	96	American	Grain	base malt	1.8°L	37	59%	0% - 100%
Honey	90		Sugar	honey	2°L	35	20%	1% - 100%
German - Acidulated Malt	85	German	Grain	acidulated malt	3.4°L	27	4%	0% - 19%
Munich - Light 10L	84		Grain	specialty malt	10°L	33	19%	1% - 100%
Cane Sugar	81		Sugar	sugar	0°L	46	29%	0% - 100%

Hops Used In Experimental Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	163	7	32%	1% - 100%
Citra	160	11	26%	2% - 100%
Magnum	125	15	47%	1% - 100%
Mosaic	95	12.5	22%	2% - 100%
Saaz	91	3.5	45%	3% - 100%
Amarillo	88	8.6	25%	2% - 100%
Centennial	83	10	19%	0% - 100%
East Kent Goldings	80	5	42%	5% - 100%
Chinook	71	13	31%	0% - 100%
Fuggles	69	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
Caramel / Crystal 60L	12		Grain	crystal malt	60°L	34	56%	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 - Carapils (Dextrine Malt)	6	American	Grain	crystal malt	1.8°L	33	58%	29% - 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	5	American	Grain	roasted malt	350°L	29	35%	9% - 62%
German - Carapils	5	German	Grain	crystal malt	1.3°L	35	56%	13% - 100%
American - Caramel / Crystal 10L	4	American	Grain	crystal malt	10°L	35	55%	26% - 100%
Honey Malt	4		Grain	crystal malt	25°L	37	60%	31% - 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	253	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	103	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	36	Lallemand	Ales	High	High	80%	77°F	104°F
White Labs - California Ale Yeast WLP001	34	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Danstar - Nottingham Ale Yeast	29	Danstar	Ale	Med-High	High	77%	57°F	70°F
Omega Yeast Labs - Voss Kveik OYL-061	26	Omega Yeast Labs	Norwegian Ales	0.12	Medium	79%	68°F	98°F
Wyeast - American Ale 1056	25	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - English Ale Yeast WLP002	18	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London Ale III 1318	16	Wyeast	Ale	0.1	High	73%	64°F	74°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	16	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F

Other Ingredients Used In Experimental Beer Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	166	Water Agt	Mash	15%	0% - 100%
Whirlfloc	100	Other	Boil	48%	0% - 100%
Irish Moss	96	Fining	Boil	44%	0% - 100%
Lactic acid	84	Water Agt	Mash	67%	0% - 100%
Epsom Salt	83	Water Agt	Mash	6%	0% - 100%
Calcium Chloride (dihydrate)	73	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (anhydrous)	49	Water Agt	Mash	17%	0% - 100%
Baking Soda	34	Water Agt	Mash	11%	0% - 97%
Calcium Chloride (dihydrate)	33	Water Agt	Mash	15%	0% - 100%
Yeast Nutrient	31	Other	Boil	32%	0% - 100%

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