Specialty Beer - Experimental Beer - Beer Recipes | Brewer's Friend
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Specialty Beer - Experimental Beer


Varies, but should be a unique experience.

Flavor Profile: Varies.

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 6079
Beer Brut
5 gal 11.39% 61.12 1.092 1.005
All Grain 5460
Burdel Abstemia 24 Ago
6 gal 1.91% 5.07 1.019 1.004
BIAB 4172
Big Brew Day 2016 - Ginger Ale
5 gal 2.52% 10.08 1.027 1.008
BIAB 3630
Ebbegarden kveik FY9
22 L 5.94% 12.63 1.057 1.012
All Grain 3485
34C. Experimental Beer - 25% ABV
1 gal 24.82% 84.21 1.222 1.033
All Grain 3401
Coffee blonde ale
11 L 4.68% 26.9 1.048 1.012
All Grain 3264
Hard Seltzer
5 L 5.54% 0 1.042 1.000
extract 2735
Sauergut
1 gal 4.61% 0 1.045 1.010
BIAB 2687
Pawpaw Beer
5.5 gal 5.91% 51.91 1.060 1.015
BIAB 2683

Newest Experimental Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Sour IPA with LABs
20 L 7.71% 21.07 1.071 1.012
All Grain 11
Santa's Christmas Ale
3 gal 7% 27.79 1.068 1.015
All Grain 26
1 Gal New Zealand Pilsner
1.25 gal 5.96% 35.43 1.052 1.008
All Grain 33
Awesome Recipe
23 L 5.43% 31.7 1.049 1.008
All Grain 31
WLP618 NA IPA
23 L 1.29% 71.92 1.039 1.029
All Grain 36
Fantasy Beer Draft 24/25
5.75 gal 4.48% 15.06 1.045 1.011
All Grain 33
Hop Water - Centennial
5 gal 0.5% 11.74 1.004 1.000
All Grain 56
Honey beer
20 L 4.55% 17.47 1.043 1.009
All Grain 47
Suck City
11 gal 5.51% 33.58 1.051 1.009
All Grain 67
Experiment
5.5 gal 2.25% 0 1.023 1.006
All Grain 79

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 234 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 116 German Grain base malt 1.6°L
38 61% 6% - 100%
Lactose (Milk Sugar) 111 Sugar sugar 1°L
41 7% 0% - 30%
American - Pilsner 96 American Grain base malt 1.8°L
37 59% 0% - 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 29% 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 91 3.5 45% 3% - 100%
Amarillo 88 8.6 25% 2% - 100%
Centennial 82 10 19% 0% - 100%
East Kent Goldings 78 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-05 251 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 101 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 80 Water Agt Mash 6% 0% - 100%
Calcium Chloride (dihydrate) 70 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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