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 | 11445 | |
| Blackberry Wheat |
6 gal | 5.24% | 17.79 | 1.053 | 1.013 | extract | 9975 | |
| Skittlebrau |
5.5 gal | 4.99% | 14.69 | 1.053 | 1.015 | All Grain | 8593 | |
| Lola's Dirty Blonde Ale/Chocolate Ale |
5.5 gal | 5.76% | 27.14 | 1.055 | 1.011 | All Grain | 7346 | |
| honey nut cheerio ale |
5.5 gal | 4.14% | 10.91 | 1.044 | 1.012 | All Grain | 7305 | |
| Graham Cracker |
6 gal | 6.52% | 29.3 | 1.068 | 1.018 | All Grain | 6260 | |
| Chocolate Ale |
5.5 gal | 7.78% | 30.23 | 1.082 | 1.023 | All Grain | 4967 | |
| Tangerine wheat |
5.5 gal | 5.93% | 47.83 | 1.059 | 1.014 | All Grain | 4528 | |
| Orange Crush Ale |
11 gal | 7.36% | 25.61 | 1.070 | 1.014 | All Grain | 3866 | |
| Juling juleøl 2013 |
25 L | 7.69% | 52.13 | 1.078 | 1.023 | All Grain | 3789 |
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 | 179 | |
| Chocolate Mint Milk Stout |
5.5 gal | 6.87195% | 0 | 1.067 | 1.015 | All Grain | 202 | |
| Mort’s Promise |
17 gal | 5.41% | 74.61 | 1.052 | 1.010 | All Grain | 677 | |
| Ginger Peach Ale |
2 gal | 7.01% | 27.55 | 1.067 | 1.014 | All Grain | 1749 | |
| Toast and Marmalade |
21 L | 6.3% | 61.35 | 1.065 | 1.017 | All Grain | 2612 | |
| adambier |
5 gal | 7.83% | 28.6 | 1.080 | 1.020 | All Grain | 2403 | |
| Jubelale |
5.5 gal | 6.3% | 73.84 | 1.067 | 1.019 | BIAB | 1738 | |
| Awesome Recipe |
23 L | 5.62% | 41.07 | 1.055 | 1.012 | All Grain | 1849 | |
| Winter Wonderland Ale |
5.5 gal | 4.63% | 36.77 | 1.053 | 1.018 | extract | 1712 | |
| Davenport Warmer |
5.5 gal | 6.49% | 85.35 | 1.066 | 1.016 | All Grain | 1427 |
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% |
Photos
