Style: Experimental Beer

All Styles

Style Profile based on 423 recipes

BU:GU

0.48

Hops

5.0 g/L

Mash pH

5.52

Dry hop

0.4 g/L

Style Guidelines BJCP 2015 Beer
OG
1.02 1.09
1.061
FG
1.006 1.016
1.014
IBU
5 50
28
ABV
2% 10%
6.2%
SRM
2 50
Description

This is explicitly a catch-all category for any beer that does not fit into an existing style description. No beer is ever “out of style” in this style, unless it fits elsewhere. This is the last resort for any beer entered into a competition. Overall Impression: Varies, but should be a unique experience. Entry Instructions: The entrant must specify the special nature of the experimental beer, including the special ingredients or processes that make it not fit elsewhere in the guidelines. The entrant must provide vital statistics for the beer, and either a brief sensory description or a list of ingredients used in making the beer. Without this information, judges will have no basis for comparison.

Examples: None listed.

Typical Grain Bill

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

Common Additions

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

Hop Usage by Addition Type

g/L · median with IQR range

Bittering
0.32 g/L 1.37 g/L
0.69 g/L
Flavour
0.32 g/L 1.24 g/L
0.68 g/L
Aroma
0.38 g/L 1.4 g/L
0.7 g/L
Whirlpool
0.44 g/L 2.73 g/L
1.35 g/L
Dry Hop
0.66 g/L 3.31 g/L
1.33 g/L

Common Hops

% of Experimental Beer recipes using each hop

Typical Water Profile

Ca²⁺ 75 ppm
Mg²⁺ 5 ppm
Na⁺ 13 ppm
Cl⁻ 75 ppm
SO₄²⁻ 80 ppm
HCO₃⁻ 25 ppm

median across recipes with a declared water profile