Recipes: Experimental Beer

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Style Profile based on 423 recipes

OG

1.060

FG

1.014

IBU

27

ABV

6.2%

BU:GU

0.48

Hops

5.0 g/L

Dry hop

0.4 g/L

Grain Bill Composition

  • 91% Base
  • 15% Toast
  • 9% Crystal
  • 5% Roast

Median % of grist by malt category

Common Hops

  • 12% Cascade
  • 8% Magnum (GR)
  • 8% East Kent Goldings
  • 8% Citra
  • 6% Amarillo
  • 5% Samba
  • 5% Centennial
  • 4% Hallertauer Hersbrucker
  • 4% Southern Brewer
  • 4% Mandarina Bavaria

% of Experimental Beer recipes using each hop

Common Fermentables

  • 12% Flaked Oats
  • 9% American - Pale 2-Row
  • 6% American - Pilsner
  • 6% United Kingdom - Maris Otter Pale
  • 5% Oats, Flaked
  • 5% American - Vienna
  • 4% German - Pilsner
  • 4% Honey
  • 4% Corn Sugar - Dextrose
  • 4% Lactose (Milk Sugar)

Colour = malt category ยท bar = % of recipes

Common Yeasts

  • 14% Safale American (US-05) Fermentis
  • 6% SafAle English Ale (S-04) Fermentis
  • 3% LalBrew Nottingham Lallemand
  • 2% California Ale Yeast (WLP001) White Labs
  • 2% Saflager Lager (W-34/70) Fermentis
  • 2% Voss Kveik (OYL-062) Omega
  • 2% SafBrew Specialty Ale (T-58) Fermentis
  • 1% LalBrew Belle Saison Lallemand
  • 1% SafAle German Ale (K-97) Fermentis
  • 1% Lutra Kveik (OYL-071) Omega

% of Experimental Beer recipes using each strain

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