Specialty Beer - Specialty Beer (BJCP 2008)

Top 10 Specialty Beer (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
George Washington's Small Beer	1 gal	4.94%	28.1	1.049	1.011		All Grain	11695
Blackberry Wheat	6 gal	5.24%	17.79	1.053	1.013		extract	10032
Skittlebrau	5.5 gal	4.99%	14.69	1.053	1.015		All Grain	8653
Lola's Dirty Blonde Ale/Chocolate Ale	5.5 gal	5.76%	27.14	1.055	1.011		All Grain	7409
honey nut cheerio ale	5.5 gal	4.14%	10.91	1.044	1.012		All Grain	7364
Graham Cracker	6 gal	6.52%	29.3	1.068	1.018		All Grain	6308
Chocolate Ale	5.5 gal	7.78%	30.23	1.082	1.023		All Grain	5000
Tangerine wheat	5.5 gal	5.93%	47.83	1.059	1.014		All Grain	4551
Orange Crush Ale	11 gal	7.36%	25.61	1.070	1.014		All Grain	3932
Juling juleøl 2013	25 L	7.69%	52.13	1.078	1.023		All Grain	3807

Newest Specialty Beer (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
You sit on a throne of lies maple cream ale	5.5 gal	6.997%	0	1.070	1.017		All Grain	190
Chocolate Mint Milk Stout	5.5 gal	6.87195%	0	1.067	1.015		All Grain	218
Mort’s Promise	17 gal	5.41%	74.61	1.052	1.010		All Grain	686
Ginger Peach Ale	2 gal	7.01%	27.55	1.067	1.014		All Grain	1768
Toast and Marmalade	21 L	6.3%	61.35	1.065	1.017		All Grain	2635
adambier	5 gal	7.83%	28.6	1.080	1.020		All Grain	2417
Jubelale	5.5 gal	6.3%	73.84	1.067	1.019		BIAB	1749
Awesome Recipe	23 L	5.62%	41.07	1.055	1.012		All Grain	1862
Winter Wonderland Ale	5.5 gal	4.63%	36.77	1.053	1.018		extract	1723
Davenport Warmer	5.5 gal	6.49%	85.35	1.066	1.016		All Grain	1436

Fermentables Used In Specialty Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	125	US	Grain	base malt	1.8°L	37	61%	4% - 100%
United Kingdom - Maris Otter Pale	76	United Kingdom	Grain	base malt	3.75°L	38	61%	8% - 100%
Munich - Light 10L	52		Grain	specialty malt	10°L	33	17%	2% - 91%
Honey	46		Sugar	honey	2°L	35	19%	1% - 100%
American - Chocolate	36	American	Grain	roasted malt	350°L	29	4%	0% - 12%
German - Pilsner	36	German	Grain	base malt	1.6°L	38	51%	14% - 100%
Rye	35		Grain	base malt	3.5°L	38	14%	2% - 46%
Flaked Oats	34		Adjunct	raw	2.2°L	33	7%	2% - 30%
Caramel / Crystal 60L	34		Grain	crystal malt	60°L	34	7%	1% - 59%
Liquid Malt Extract - Light	32		Liquid Extract	extract	4°L	35	61%	23% - 100%

Hops Used In Specialty Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	98	7	25%	3% - 100%
Columbus	56	15	19%	5% - 100%
Chinook	48	13	24%	5% - 70%
Amarillo	47	8.6	18%	3% - 100%
Citra	47	11	18%	2% - 73%
Centennial	43	10	20%	3% - 67%
Saaz	38	3.5	44%	5% - 100%
Willamette	37	4.5	33%	7% - 100%
Magnum	35	15	41%	4% - 100%
Simcoe	34	12.7	14%	3% - 100%

Steeping Grains Used In Specialty Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Caramel / Crystal 60L	9		Grain	crystal malt	60°L	34	35%	6% - 100%
American - Chocolate	8	American	Grain	roasted malt	350°L	29	18%	4% - 50%
American - Caramel / Crystal 40L	5	American	Grain	crystal malt	40°L	34	32%	13% - 60%
American - Caramel / Crystal 120L	5	American	Grain	crystal malt	120°L	33	30%	17% - 38%
American - Carapils (Dextrine Malt)	5	American	Grain	crystal malt	1.8°L	33	33%	10% - 100%
Flaked Barley	4		Adjunct	raw	2.2°L	32	20%	10% - 33%
Special B	4		Grain	crystal malt	115°L	34	29%	8% - 50%
American - Black Malt	4	American	Grain	roasted malt	500°L	28	42%	17% - 67%
American - Caramel / Crystal 90L	4	American	Grain	crystal malt	90°L	33	60%	5% - 100%
American - Roasted Barley	4	American	Grain	roasted malt	300°L	33	14%	6% - 18%

Yeasts Used In Specialty Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	76	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	39	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - American Ale 1056	39	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Danstar - Nottingham Ale Yeast	24	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - California Ale Yeast WLP001	22	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - Northwest Ale 1332	15	Wyeast	Ale	0.1	High	69%	65°F	75°F
White Labs - German Ale/ Kölsch Yeast WLP029	9	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Danstar - Windsor Ale Yeast	7	Danstar	Ale	Medium	Medium	72%	64°F	70°F
White Labs - Dry English Ale Yeast WLP007	7	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Fermentis - Safbrew - General/Belgian Yeast S-33	7	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F

Other Ingredients Used In Specialty Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	82	Fining	Boil	65%	0% - 100%
Whirlfloc	28	Fining	Boil	69%	3% - 100%
Gypsum	17	Water Agt	Boil	30%	0% - 100%
Calcium Chloride (dihydrate)	6	Water Agt	Mash	8%	0% - 17%
Five Star Chemicals - 5.2 pH Stabilizer	4	Water Agt	Mash	48%	33% - 67%
Epsom Salt	2	Water Agt	Mash	4%	4% - 4%

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