Recipes: Specialty Beer

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Style Profile based on 367 recipes

OG

1.064

FG

1.014

IBU

39

ABV

6.6%

BU:GU

0.62

Hops

4.8 g/L

Grain Bill Composition

  • 85% Base
  • 13% Toast
  • 10% Crystal
  • 4% Roast
  • 4% Acid

Median % of grist by malt category

Common Hops

  • 21% Cascade
  • 15% Magnum (GR)
  • 15% Centennial
  • 13% Citra
  • 13% East Kent Goldings
  • 9% Willamette
  • 8% Simcoe
  • 8% Samba
  • 7% Chinook
  • 7% Columbus

% of Specialty Beer recipes using each hop

Common Fermentables

  • 35% Pale Malt (2 Row) US
  • 17% Chocolate Malt
  • 11% Pale Malt, Maris Otter
  • 10% Caramel/Crystal Malt - 40L
  • 10% Cara-Pils/Dextrine
  • 10% Munich Malt
  • 8% Honey Malt
  • 8% Caramel/Crystal Malt - 60L
  • 8% Caramel/Crystal Malt - 80L
  • 8% White Wheat Malt

Colour = malt category ยท bar = % of recipes

Common Yeasts

  • 16% Safale American (US-05) Fermentis
  • 8% California Ale Yeast (WLP001) White Labs
  • 7% American Ale (1056) Wyeast Labs
  • 4% LalBrew Nottingham Lallemand
  • 4% Dry English Ale Yeast (WLP007) White Labs
  • 4% SafAle English Ale (S-04) Fermentis
  • 2% Irish Ale (1084) Wyeast Labs
  • 2% London ESB Ale (1968) Wyeast Labs
  • 2% London Ale Yeast (1028) Wyeast Labs
  • 2% German Ale (1007) Wyeast Labs

% of Specialty Beer recipes using each strain

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