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	6048
Beer Brut	5 gal	11.39%	61.12	1.092	1.005		All Grain	5429
Burdel Abstemia 24 Ago	6 gal	1.91%	5.07	1.019	1.004		BIAB	4153
Big Brew Day 2016 - Ginger Ale	5 gal	2.52%	10.08	1.027	1.008		BIAB	3601
Ebbegarden kveik FY9	22 L	5.94%	12.63	1.057	1.012		All Grain	3464
34C. Experimental Beer - 25% ABV	1 gal	24.82%	84.21	1.222	1.033		All Grain	3378
Coffee blonde ale	11 L	4.68%	26.9	1.048	1.012		All Grain	3243
Hard Seltzer	5 L	5.54%	0	1.042	1.000		extract	2708
Sauergut	1 gal	4.61%	0	1.045	1.010		BIAB	2657
Pawpaw Beer	5.5 gal	5.91%	51.91	1.060	1.015		BIAB	2646

Newest Experimental Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hop Water - Centennial	5 gal	0.5%	8.39	1.004	1.000		All Grain	24
Honey beer	20 L	4.55%	17.47	1.043	1.009		All Grain	35
Suck City	11 gal	5.51%	33.58	1.051	1.009		All Grain	53
New Zealand Pils	6 gal	5.5%	44.34	1.050	1.009		All Grain	38
Experiment	5.5 gal	2.25%	0	1.023	1.006		All Grain	67
Punkin bur	5.5 gal	6.34%	0	1.064	1.016		BIAB	71
Soberbia	200 L	17.92%	22.83	1.135	0.999		All Grain	101
Calabanero - Cerveza 20 Caras	20.8 L	6%	0	1.061	1.015		All Grain	63
Joelden Ale, No Boil	7 gal	5.53%	23.19	1.053	1.010		extract	95
Norwegian Farmhouse smoked Christmas Ale	5.5 gal	10.6%	75.52	1.101	1.020		All Grain	81

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	233		Adjunct	raw	2.2°L	33	10%	1% - 47%
United Kingdom - Maris Otter Pale	175	United Kingdom	Grain	base malt	3.75°L	38	59%	2% - 100%
German - Pilsner	115	German	Grain	base malt	1.6°L	38	62%	6% - 100%
Lactose (Milk Sugar)	111		Sugar	sugar	1°L	41	7%	0% - 30%
American - Pilsner	95	American	Grain	base malt	1.8°L	37	59%	2% - 100%
Honey	89		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	28%	0% - 100%

Hops Used In Experimental Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	162	7	32%	1% - 100%
Citra	158	11	26%	2% - 100%
Magnum	125	15	47%	1% - 100%
Mosaic	93	12.5	21%	2% - 100%
Saaz	89	3.5	45%	3% - 100%
Amarillo	87	8.6	25%	2% - 100%
Centennial	83	10	19%	0% - 100%
East Kent Goldings	79	5	41%	5% - 100%
Chinook	71	13	31%	0% - 100%
Fuggles	68	4.5	41%	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	11		Grain	crystal malt	60°L	34	52%	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%
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%
Aromatic Malt	4		Grain	specialty malt	20°L	35	28%	13% - 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	252	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	99	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	161	Water Agt	Mash	15%	0% - 100%
Whirlfloc	98	Fining	Whirlpool	48%	0% - 100%
Irish Moss	95	Fining	Boil	45%	0% - 100%
Lactic acid	83	Water Agt	Whirlpool	68%	0% - 100%
Epsom Salt	79	Water Agt	Mash	6%	0% - 100%
Calcium Chloride (dihydrate)	69	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (anhydrous)	47	Water Agt	Mash	17%	0% - 100%
Baking Soda	33	Water Agt	Other	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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