Style: Experimental Beer

• 42% Pale
• 23% Pilsner
• 12% sugar
• 6% Toast
• 6% Wheat
• 4% Crystal
• 3% Oats

% of total grain weight across all recipes · sums to ~100%

• 73% Pale (68%)
• 45% Crystal (9%)
• 39% Toast (15%)
• 29% Pilsner (68%)
• 28% Wheat (15%)
• 25% Oats (11%)
• 23% sugar (9%)

% of Experimental Beer recipes using each malt category (addition % in brackets)

• 13% Cascade
• 8% Magnum
• 8% Citra
• 8% East Kent Goldings
• 7% Saaz
• 6% Amarillo
• 6% Mosaic
• 5% Centennial
• 4% Hersbrucker
• 4% Northern Brewer

% of Experimental Beer recipes using each hop

dated Experimental Beer recipes with at least one dry-hop addition

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

Colour = malt category · bar = % of recipes

• 14% Safale American (US-05) Fermentis
• 6% SafAle English Ale (S-04) Fermentis
• 3% Nottingham Lallemand
• 2% California Ale (WLP001) White Labs
• 2% Saflager Lager (W-34/70) Fermentis
• 2% Voss Kveik (OYL-062) Omega
• 2% SafBrew Specialty Ale (T-58) Fermentis
• 1% Belle Saison Lallemand
• 1% SafAle German Ale (K-97) Fermentis
• 1% Safbrew Wheat (WB-06) Fermentis

% of Experimental Beer recipes using each strain

• 71% Single Infusion
• 25% Step Mash
• 4% Decoction

% of Experimental Beer recipes with mash data

• 75 ppm Ca²⁺
• 5 ppm Mg²⁺
• 16 ppm Na⁺
• 75 ppm Cl⁻
• 80 ppm SO₄²⁻
• 100 ppm HCO₃⁻

median across recipes with a declared water profile