Le Wiki du Brassage Amateur - Contributions de l’utilisateur [fr]

How to brew/Section 4/Chap 19 : Styles préférés

2009-12-09T13:29:20Z

Sorg : /* Descriptions des Style */

== Une Question de Style ==

Il existe tant de style de bières, qu'il est difficile de savoir par ou commencer. Il y a beaucoup plus de styles que simplement "blonde" ou "brune". Chaque bière à son goût caractéristique, lié à la levure, aux malts, aux houblons, à l'eau ou à la combinaison des 4 ingrédients. Le meilleur moyen de définir un style est de spécifier les ingrédients et les conditions de fermentations. Changez un seul de ces éléments et vous changerez probablement de catégorie de bière. Chaque pays, chaque région géographique, et même chaque village peut avoir son propre style de bière. Vous devez désormais commencer à comprendre que la plupart des styles de bières découlent des conditions locales de brassage. Les ingrédients disponibles, le profil de l'eau, le climat : tous ces éléments se combinent pour dicter le caractère de la meilleure bière qu'un brasseur peut produire. Dans une certaine mesure, votre succès en tant que brasseur amateur dependra de votre compréhension du style de bière que vos conditions locales vous permettent de produire avec le plus de réussite.

Le point de départ pour définir un style de bière est la levure : Est-ce une souche "Ale" ou "Lager" qui sera utilisée ? Quel est le profil de température de la fermentation ? L'aspect important qui suit est le malt. Chacun des types de grains listés au chapitre 12 a son gout unique et contribue au caractère de la bière. Par exemple, les "Stouts" sont définies en partie par leur parfum d'orge grillé non malté. Les variétés de houblon jouent un rôle également. La différence entre une "English Pale Ale" et une "American Pale Ale" tient principalement aux différence d'arômes entre les houblons anglais et américains. Une même variété de houblons peut avoir des caractéristiques différentes si elle est cultivée dans une région différente.

 

== Ales et Lagers ==

"Ales" et "Lager" sont toutes deux brassées dans une large variété de styles. De fortes et riches (barleywine et dopplebock) jusqu'à fraîches et houblonnées (IPA et Pils). La principale différence entre ces 2 familles de bières vient du type de levure utilisé et du procédé de fermentation. Les "Ales" sont fermentées à température ambiante et dégagent typiquement une quantité significative d'esters fruités dûs à cette fermentation au chaud. Ce fruité peut-être subtil, comme dans une "Stout", ou dominant, comme dans un "Barleywine".

D'autre part, Les "Lagers" n'ont pas ce caractère fruité et peuvent être fraîches et houblonnées comme une "Pils" ou douces et malteuses comme une "Doppelbock". "Ales" et "Lager" sont toutes deux maltées, mais cette caractéristique peut varier d'une note minimale toastée ou biscuitée à une symphonie moëlleuse et épaisse. La Figure 111 est un graphique qui essaye de représenter visuellement les similarités et différences entre les styles de bières.

 

''Figure 111 - Caractéristiques relatives des styles de bières :''

[[Image:4_19_1_AlesVsLagers.jpg]] 

Ce graphique n'a pas d'échelle, mais représente une tentative de positionner les bières les unes par rapport aux autres selon leur saveurs. En simplifiant à l'extrème, une bière peut être Maltée-douce, Maltée-amère, Fruitée-douce ou Fruitée-amère. Chaque style de bière a été positionné approximativement, Les arômes se recoupent souvent entre les styles et les variations à l'intérieur d'un même style peuvent recouvrir les positions des styles voisins. Ce graphique ne décrit pas non plus l'intensité d'une bière. Certaines bière comme la "Imperial Stout" ou le "Barley Wine" peuvent littéralement couvrir la moitié du graphique par leur complexité. Une bière comme la Coors light™ serait plantée au milieu du graphique (et probablement sur un autre plan , en arrière du graphique ;-) ) . Comme je l'ai dit plus haut, ca n'est qu'une tentative simplifiée à l'extrême de vous donner une vision en un clin d'oeil de comment les principaux styles de bières se positionnent les uns par rapport aux autres.

== Descriptions des Style ==

Donner un ensemble de catactéristiques commun pour définir les styles de bières est plus dificiele qu'il n'y parait car il y a énormément de styles à comparer, chacun avec des caractéristiques différentes. Une manière de procéder et de décrire les plages de chaque caractéristique physique tel que la densité initiale et finale, l'IBUC et la couleur, mais ce n'est que la moitié du problème... Pour esaayez de couvrir la seconde moitié, j'illustre chaque description avec un exemple commercial et une recette type. Dans chaque recette, j'identifie les matières premières appropriées, et les conditions de fermentation. J'ai regroupé les styles par catégorie "Ale" et "Lager" et je les ai classé sur la base du corps et de la couleur, en progressant de la bière la plus légère à la plus dense.

Les recettes utilisent à la fois de l'extrait et du grain car celà donne plus d'information sur la bière à un brasseur débutant. Si vous n'avez pas accès à l'un des malts, alors vous pouvez substituer par une quantité équivalente d'extrait contenant le malt en question. Par exemple, extrait de malt ambré à la place d'extrait Pale avec du malt Crystal 60 ; ou extrait de malt foncé "Dark" , à la place d'extrait Pale avec du malt Chocolat.

NOTE: Tous les calculs de recette pour la densité initiale (DI) et l'amertume (IBU) sont basé sur une ébulition à haute densité de 3 Gallons (11,3l) pour un lot de 5 Gallons (19L). Selon le type d'extrait utilisé, le volume d'ébullition réel peut atteindre 4 gallons (15 litres). Vous devriez recalculer votre densité et les ajouts de houblons selon votre propre équipement.
Les versions "tout-grains" des mêmes recettes sont basés sur un volume de mout de 6 gallons (22,7l) porté à ébulition pour obtenir le meme volume final de 5 gallons. Le taux d'utilisation du houblon augmentera avec le volume de l'ébullition , soyez donc sur d'appliquer les formules présentées au chapitre 5 - Houblons - , pour prendre en compte la meilleur efficacité.

== Ale Styles ==

'''Weizen''' You may not realize it, but wheat beer used to be one of the most popular styles in America a century ago. Wheat was abundant and after a hot hard day working in the fields, a light, tart wheat beer is very refreshing. The most popular style of wheat beer at the time was patterned after the tart Berliner Weiss beers of Germany. Berliner Weiss is brewed using three parts wheat malt to one part barley malt and fermented with a combination of ale yeast and lactic acid bacteria. After fermentation it is dosed with a substantial quantity of young, fermenting beer (krausened), and bottled. American weissbier used similar yeast cultures, but the common practice was to use unmalted wheat in the form of grits; only about 30% of the grist was wheat. The excess of proteins in wheat cause most wheat beers to be hazy, if not downright cloudy. Hefeweizens go a step further with the beer being cloudy with suspended yeast. The thought of drinking that much yeast is appalling in a pale ale, but it really works with hefeweizens; they are quite tasty. Hefeweizen is not tart like Berliner Weiss because it are not fermented with lactic acid cultures.

Wheat beer became extinct with Prohibition in the United States, and has only been revived in the last decade. Today's American wheat beer is loosely modeled after weizen but are made with a standard, flocculant ale yeast and not the specialized German weizenbier yeasts with their spicy, clove-like character. The Noble-type hops are most appropriate for the light body and spicy character of wheats. Wheat beers are usually light, but dunkles (darks), bocks (strong) and dunkles weizenbock are common variations. Spices are often used with wheat beers; Belgian Wit uses Coriander and dried Curacua orange peel with some lactic acid sourness to produce a truly unique beer.

OG: 1.035 - 1.045 FG: 1.005 - 1.010 20 - 30 IBUs Commercial example: Sierra Nevada Wheat 

[http://www.howtobrew.com/images/f112.jpg [[Image:]]] 

'''Three Weisse Guys - American Wheat Beer''' 
{| border="1" cellspacing="2" cellpadding="2"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" | <dir>

6 lbs. of Wheat Malt Extract (60% Wheat, 40% Barley)
</dir>
| valign="top" |

72

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.072

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.043

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" | <dir>

1.5 oz Liberty (4%) at 60 minutes 1 oz Liberty (4%) at 30 minutes
</dir>
| valign="top" |

17 9

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" |

26

|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" | <dir>

American Ale
</dir>
| valign="top" colspan="3" | <dir>

10 days at 65 °F in Primary Fermenter.
</dir>
|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | <dir>

All-Extract
</dir>
| valign="top" colspan="3" |

(same)

|-
| valign="top" | <dir>

All-Grain
</dir>
| valign="top" colspan="3" | <dir>

5 lbs. of 2 Row Base Malt 3 lbs. of (un)Malted Wheat
</dir>
|-
| valign="top" colspan="5" | '''Mash Schedule - Multi Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Beta Glucan Protein Rest Conversion Rest

| valign="top" | 
110°F 125°F 152°F

| valign="top" colspan="2" | 
15 minutes 15 minutes 60 minutes

|}

'''Pale Ales''' There is a lot of variety in the Pale Ale family. Pale is a relative term and was originally applied as pale-as-compared-to-Stout. Pale ales can range from golden to deep amber, depending on the amount of Crystal malts used. Crystal malts are the defining ingredient to the malt character of a Pale ale, giving it a honey or caramel-like sweetness. The top fermenting ale yeast and warm fermentation temperature give pale ales a subtle fruitiness. Pale ales are best served cool, about 55 °F, to allow the fruit and caramel notes to emerge.

There are several varieties of Pale Ale; more than I will attempt to cover here. I will provide a description and recipe for each of my favorite types.

'''English Special Bitter''' There are several substyles of British pale ale, these include the mild, bitter, special bitter and India pale ale. These styles share many characteristics. All are brewed from water high in sulfates for a crisp hop finish to balance the ester and malt flavors. Many examples of the style have a hint of butterscotch from the presence of diacetyl. These beers usually have what is considered a low level of carbonation. Drinkers in the United States would probably describe them as flat. The beer is brewed to a low final gravity yielding a dry finish with only a low level of residual sweetness that does not mask the hop finish. In particular, the English Special Bitter is a marvelous beer. There is a supporting depth of malt flavor with fruity overtones that adds warmth, but the hop bitterness is the distinguishing characteristic of the flavor and lingers in the finish.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 45 IBUs 

Commercial Example: Young's Special Bitter

[http://www.howtobrew.com/images/f113.jpg [[Image:]]] 

'''Lord Crouchback's Special Bitter''' 
{| border="1" cellspacing="2" cellpadding="2"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" | <dir>

6 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Crystal 60L Malt
</dir>
| valign="top" | 73 2
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.075
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.045
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" | <dir>

1 oz of [http://www.northernbrewer.com/ Northern Brewer] (9%) at 60 minutes 3/4 oz of East Kent Goldings (5%) at 30 3/4 oz of East Kent Goldings (5%) at 15
</dir>
| valign="top" | 25 8 5
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 38
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" | <dir>

Whitbread English Ale
</dir>
| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. 

Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | <dir>

All-Extract
</dir>
| valign="top" colspan="3" | <dir>

4 lbs. of Pale Malt LME 2 lbs. of Amber [http://www.dmebrewing.com/ DME].
</dir>
|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

7 lbs. of British Pale Ale Malt or 2 Row Base Malt 1/2 lb. of Crystal 60 or 1/4 each of Crystal 35 and Crystal 80

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
152°F

| valign="top" colspan="2" | 
60 minutes

|}

'''India Pale Ale''' This ale was originally just a stronger version of the common pale ale, but the style has evolved a bit to today's version, which does not use as much Crystal Malt. The IPA style arose from the months long sea journey to India, during which the beer conditioned with hops in the barrel. Extra hops were added to help prevent spoilage during the long voyage. This conditioning time mellowed the hop bitterness to a degree and imparted a wealth of hop aroma to the beer. Homebrewed IPA should also be given a long conditioning time either in the bottle or in a secondary fermentor. If a secondary fermentor is used the beer should be dry hopped with an ounce of British aroma hops like East Kent Goldings. Conditioning time should be 4 - 6 weeks depending on OG and IBU levels. Stronger = Longer.

OG: 1.055 - 1.065 FG: 1.010 - 1.015 50 - 80 IBUs 

Commercial Example: Anchor Liberty Ale

[http://www.howtobrew.com/images/f114.jpg [[Image:]]] 

'''Victory and Chaos India Pale Ale''' 
{| border="1" cellspacing="2" cellpadding="5"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" | 8 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Crystal 120L Malt
| valign="top" | 96 4
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.100
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.062
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

2 oz of Galena (11%) at 60 minutes 2 oz of East Kent Goldings (5%) at 15 min. 1 oz of East Kent Goldings (5%) at 5 min.

| valign="top" |

47 11 2

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 60
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" | <dir>

Whitbread English Ale
</dir>
| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 3 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" |

All-Extract

| valign="top" colspan="3" |

7 lbs. of Pale Malt LME 2 lbs. of Amber [http://www.dmebrewing.com/ DME]

|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

10 lbs. of British Pale Ale Malt or 2 Row Base Malt 1/2 lb. of Crystal 120

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" colspan="2" | 
152°F

| valign="top" | 
60 minutes

|}

'''American Pale Ale''' American pale ale is an adaptation of classic British pale ale. The American Ale yeast strain produces less esters than comparable ale yeasts, and thus American pale ale has a less fruity taste than its British counterpart. American pale ales vary in color from gold to dark amber and typically have a hint of sweet caramel from the use of crystal malt that does not mask the hop finish. With the resurgence of interest in ales in the United States, American pale ale evolved from a renewed interest in American hop varieties and a higher level of bitterness as microbreweries experimented with craft brewing. The Cascade hop has become a staple of American microbrewing and is the signature hop for American pale ales. It has a distinctive citrusy aroma compared to European hops and has enabled American pale ale to stand shoulder to shoulder with other classic beer styles.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 45 IBUs 

Commercial Example: Sierra Nevada Pale Ale 

[http://www.howtobrew.com/images/f115.jpg [[Image:]]] 

'''Lady Liberty Ale - American Pale Ale''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Crystal 60L Malt 

| valign="top" |

72 3

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.075

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.045

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

3/4 oz of [http://www.northernbrewer.com/ Northern Brewer] (9%) at 60 min. 3/4 oz of Cascade (7%) at 30 minutes 3/4 oz of Cascade (7%) at 15 minutes 

| valign="top" |

19 11 7

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 37
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

American Ale(liquid)

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

4 lbs. of Pale Malt LME, 2 lbs. of Amber [http://www.dmebrewing.com/ DME].

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7 lbs. of 2 Row Base Malt or British Pale Ale Malt 1/2 lb. of Crystal 60 or 1/4 each of Crystal 35 and Crystal 80 

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60

|}

'''Brown Ales''' There are several kinds of brown ale, but we will only describe three variations: sweet, nutty, and hoppy. The sweet brown ales of England are made with a lot of Crystal malt and a low hopping rate. The nutty brown ales, also of England, are made with Crystal malt plus a percentage of toasted malts (e.g. Biscuit or Victory) but still a low hopping rate. The hoppy brown ales, which can be nutty also, arose from the US homebrew scene when hop-crazy homebrewers decided that most brown ales were just too wimpy. Beauty is on the palate of the beholder, I suppose. Brown Ales as a class have grown to bridge the gap between Pale Ales and Porters. I will present a basic American brown ale and include a nutty option. Contrary to popular myth there are no nuts or nut extracts in classic brown ales; toasted malts give the beer a nut-like flavor and nut brown color.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 45 IBUs

Commercial Example: [http://www.newcastlebrown.com/ Newcastle Brown Ale], Pete's Wicked Ale, [http://www.realbeer.com/cgi-bin/realbeer/cust_redir.cgi?27273&http://www.merchantduvin.com/pages/5_breweries/samsmith.html Samuel Smith]'s Nut Brown Ale

[http://www.howtobrew.com/images/f116.jpg [[Image:]]] 

'''Tittabawasee Brown Ale''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale [http://www.dmebrewing.com/ DME] 1 lb. of Crystal 60L Malt 1/4 lb. of Chocolate Malt

| valign="top" |

80 3 1

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.084

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.050

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

3/4 oz of Nugget (10%) at 60 minutes 1 oz of Willamette (5%) at 30 minutes 1 oz of Willamette (5%) at 15 minutes 

| valign="top" |

21 11 6

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 38
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Cooper's Ale or Yeast Lab Australian Ale

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" |

All-Extract

| valign="top" colspan="3" |

4 lbs. of Pale Malt LME 2.5 lbs. of Amber [http://www.dmebrewing.com/ DME] .5 lbs. of Dark [http://www.dmebrewing.com/ DME]

|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

7.5 lbs. of 2 Row Base Malt or British Pale Ale Malt 1 lb. of Crystal 60 1/4 lb. of Chocolate malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60

|}

'''Porter''' A porter is an ale with a dark color and very malty flavor with a bit of a roasted finish. A porter differs from a brown ale by being stronger, more full bodied and darker with more of a roasted malt finish, but less so than a stout. Porters should be fairly well attenuated (dry), though sweet porters are not uncommon. Compared to stout, a porter should be lighter in both body and color. When held up to the light, a porter should have a deep ruby red glow.

Historically, porters preceded stouts and had a much different character than today. This difference can be described as a tartness or sourness imparted by both the yeast and the malt. Porter used to be brewed and stored in wooden barrels that harbored a yeast called Brettanomyces which imparts a secondary fermentation characteristic commonly described as "horse sweat". Another one of those acquired tastes. The other dominant note was from the use of Brown Malt, which was used as the base malt. The beer was then aged for about 6 months before serving. The aging time was necessary for the rough flavors of the brown malt to mellow. My Santa Nevada Porter, an all-grain recipe listed at the end of the Porter section, uses brown malt and does indeed benefit from 4 months of conditioning time. What starts out as harshly bitter-malt beer turns into a sweeter, smooth elixir. It is a very good beer if you are careful to not to oxidize it during the brewing and let it age for several months before drinking.

OG: 1.048 - 1.060 FG: 1.008 - 1.013 25 - 45 IBUs 

Commercial Example: Sierra Nevada Porter, Yuengling Porter. 

[http://www.howtobrew.com/images/f117.jpg [[Image:]]] 

'''Port O' Palmer - Porter''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Chocolate Malt 1/2 lb. of Crystal 60L Malt 1/4 lb. of Black Patent Malt

| valign="top" |

72 3 3 1

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.079

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.048

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Nugget (10%) at 60 minutes 3/4 oz of Willamette (5%) at 40 minutes 1/2 oz of Willamette (5%) at 20 minutes

| valign="top" |

26 9 4

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 39
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

American Ale(liquid)

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" |

All-Extract

| valign="top" colspan="3" |

4 lbs. of Pale Malt LME 2 lbs. of Amber [http://www.dmebrewing.com/ DME] 1 lb. of Dark [http://www.dmebrewing.com/ DME].

|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

7.5 lbs. of 2 Row Base Malt or British Pale Ale Malt 1/2 lb. of Chocolate Malt 1/2 lb. of Crystal 60L Malt 1/4 lb. of Black Patent Malt 

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60

|}

'''Santa Nevada Porter - (All-Grain Recipe)'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

8 lbs. of 2 Row Base Malt 1/2 lb. of Special B Malt 1 lb. of Crystal 80L Malt 1/2 lb. of Chocolate Malt 1 lb. of Brown Malt

| valign="top" |

40 2 4 2 4

|-
| valign="top" colspan="3" | BG for 6 Gallons
| valign="top" |

1.052

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.062

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Galena (11%) at 60 minutes 1/2 oz of East Kent Goldings (5%) at 40 min. 1/2 oz of East Kent Goldings (5%) at 20 min.

| valign="top" |

38 7 5

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 50
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Irish Ale (liquid)

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 3 wk Secondary. Allow to Bottle Condition at least 1 month.

|-
| valign="top" colspan="5" | ''''''Mash Schedule - Two Step Infusion''''''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Beta Conversion Alpha Conversion

| valign="top" | 
145°F 158°F

| valign="top" colspan="2" | 
30 30

|}

With Porters and Stouts, English yeast strains are good choices for more of the tart character that is part of these styles. Any of the dry yeasts like Windsor would also be good.

'''Stout''' Arguably one of the most popular styles among homebrewers, stouts vary a lot in flavor, degree of roastiness, and body. There are dry stouts, sweet stouts, export stouts, oatmeal stouts, coffee stouts and more besides. The one defining characteristic of a stout is the use of highly roasted malts and/or unmalted roast barley. The most popular, [http://www.guinness-webstore.com/ Guinness] Extra Stout, is the defining example of Irish dry stout and uses only pale malt, unmalted roast barley and flaked barley; no crystal malt is used. English stouts tend to be of the sweet stout style and will include chocolate and crystal malts. Some English stouts do not use any black malt or roast barley at all. Export stouts are brewed to a very high gravity, 1.075 - 1.100 with a huge complexity of flavors, sweet and tarry, fruity and quite bitter. Oatmeal stouts are my favorite, being a sweet / Irish stout with the smooth silkiness of oatmeal added in. Coffee stouts are another homebrew favorite, the taste of coffee perfectly complements the roast character of a stout.

OG: 1.045 - 1.075 FG: 1.012 - 1.020 35 - 70 IBUs 

Commercial Examples: [http://www.guinness-webstore.com/ Guinness] Extra Stout, Murphy's Stout, Young's Oatmeal Stout 

[http://www.howtobrew.com/images/f118.jpg [[Image:]]] 

'''Mill Run Stout'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale [http://www.dmebrewing.com/ DME] 1/2 lb. of Crystal 60L Malt 1/2 lb. of Black Roast Barley

| valign="top" |

80 4 3

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.087

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.052

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Galena (11%) at 60 minutes 1 oz of Chinook (11%) at 30 minutes

| valign="top" |

27 21

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" |

48

|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Irish Ale or British Ale

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 3 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Dark [http://www.dmebrewing.com/ DME]

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

8 lbs. of 2 Row Base Malt or British Pale Ale Malt, 1/2 lb. of Black Roast Barley 1/2 lb. of flaked barley 1/2 lb. of Crystal 60L Malt

|-
| valign="top" colspan="5" |

'''Mash Schedule - Single Temperature Infusion'''

|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60 minutes

|}

'''Oatmeal Stout:''' Oatmeal Stout Extract is now available from some of the larger mail-order homebrew suppliers. Use in place of the Dark [http://www.dmebrewing.com/ DME]. The all-grain brewer can add a pound of Instant Oats to the mash with a 20 minute Beta Glucan Rest at 110°F to make lautering easier.

'''Coffee Stout:''' This is an easy variation to any Stout recipe. Simply add up to a quart of fresh, moderately-strong, drip-brewed coffee to the fermentor. If the coffee is boiled with the wort it degrades the aroma and flavor. (It's why coffee percolators quickly went out of style after Mr. Coffee came along.)

'''Barleywine''' Barleywine is the drink of the gods, the intellectual ones anyway. Few beverages can equal the complexity of flavors that a properly aged barleywine has: malt, fruit, spice, and warmth from the high level of alcohol (9-14%). Barleywine has been around for several hundred years. It was known as Strong Ale in medieval times and was probably brewed long before the introduction of hops. Recipes for barleywines vary greatly, but can be loosely organized into 3 categories. There are strong barleywines with more emphasis on the malt and sweetness than on the hop character. There are more balanced strong barleywines which strive to keep the hop bitterness and flavor on equal footing with malt. Finally there are the lightweights of the barleywine world, often the ones that are most available commercially, that make use of various brewing sugars to lighten the body while keeping the alcohol content high. The hop levels are usually balanced in these lighter barleywines.

Barleywines tend to require the use of malt extracts to help achieve the high gravities that are their hallmark. Barleywines usually consist primarily of pale and crystal malts to avoid masking the flavor with roasted malts. The color of barleywine ranges from deep gold to ruby red. Wheat and rye malts are popular additions for the spiciness these malts provide, counterbalancing the heavy maltiness of the barley. A barleywine is meant to be sipped in front of the fire on a cold winter's night, providing the fuel for philosophical thoughts on science and the wonders of metallurgy.

OG: 1.090 - 1.130 FG: 1.015 - 1.035 100 - 150 IBUs 

[http://www.howtobrew.com/images/f119.jpg [[Image:]]] 

'''Fightin' Urak-Hai Barleywine'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

5 lbs. Wheat Malt Extract 8 lbs. Pale [http://www.dmebrewing.com/ DME] 1/2 lb. Special B Malt 1/2 lb. Chocolate Malt 

| valign="top" | 45 80 2 2
|-
| valign="top" colspan="3" | BG for 4 Gallons
| valign="top" | 1.129
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.103
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

3 oz Columbus (10%) for 60 minutes 3 oz Nugget (12%) for 30 minutes 1 oz Columbus (10%) for 15 minutes 

| valign="top" | 51 47 8
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 106
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

American Ale or English Ale

| valign="top" colspan="3" |

Pitch the entire dregs from a previous batch of beer, preferably from the Secondary Fermenter. Be sure to use blowoff tube in a 6.5 gal fermentor, this will be messy. 2 - 3 week Primary at 65°F, 1 - 3 month secondary. Bottle and condition for an additional 3 months before drinking.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

Substitute 1.5 lbs. of Dark Malt Extract for specialty grains.

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

5 lbs. Wheat Malt 12 lbs. Pale Ale Malt 1/2 lb. Special B Malt 1/2 lb. Chocolate Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi Rest Mash'''
|-
| valign="top" | Rest
| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Protein Rest Beta Conversion Alpha Conversion

| valign="top" | 
122°F 140°F 158°F

| valign="top" colspan="2" | 
20 30 30

|}

Barleywines are meant to be consumed in small amounts so it best to use 12 oz or smaller bottles. The amount of priming sugar should be reduced to 1/2 - 2/3 cup per 5 gallons because the beer will continue to ferment for months in the bottle. The normal amount of priming sugar plus this residual fermentation would cause the bottles to overcarbonate.

== Lager Styles ==

'''Pilsner''' Beer as the world knew it changed dramatically in 1842 when the brewery in the town of Pilsen (today part of the Czech Republic) produced the first light golden lager. Until that time, beers had been rather dark, varying from amber ("pale"), to deep brown or black. Today Pilsner Urquell is that same beer, "the Original of Pilsen." The original Pilsner beer is a hoppy, dry beer of 1.045 OG. The Pilsner style is imitated more than any other and interpretations run from the light flowery lagers of Germany to the maltier, more herbal versions of the Netherlands, to the increasingly tasteless varieties of Light and Dry from the United States and Japan. Most of these are broadly in the Pilsner style but lack the assertive noble hop bitterness and flavor of the original.

Brewing a true pilsner can be fairly difficult, especially from an all-grain point of view. Pilsen has very soft water, the next closest thing to distilled water and the malt flavors are very clean and fresh. There is no place for an off-flavor to hide. The use of only base malt makes maintaining a proper mash pH difficult, especially during lautering, for brewers using moderately hard water. Water that is high in carbonates has too much buffering capacity for the meager amount of acidity provided by the malt. When brewing an all-grain pilsner, it is often best to use a large proportion of distilled or de-ionized water to provide the right mash conditions and prevent tannin astringency.

OG: 1.045 - 1.055 FG: 1.006 - 1.012 30 - 40 IBUs 

Commercial Example: Pilsner Urquell 

[http://www.howtobrew.com/images/f120.jpg [[Image:]]] 

'''Zatec Pils''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6.5 lbs. of Alexander's Pale LME

| valign="top" |

78

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.078

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.047

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Perle (7%) at 60 minutes 1.25 oz of Saaz (4%) at 30 minutes 1 oz of Saaz (4%) at 15 minutes

| valign="top" |

19 10 5

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" |

34

|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Czech Pils or Bohemian Lager

| valign="top" colspan="3" |

Primary Ferment at 50°F for 2 weeks, rack and Lager at 40°F for 6 weeks. Prime and bottle at room temperature.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

(same)

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

8 lbs. of 2 Row Base Malt or German Pils (Lager) Malt 

|-
| valign="top" colspan="5" |

'''Mash Schedule - Multi Rest Mash'''

|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Protein (If Pils Malt) Beta ConversionAlpha Conversion

| valign="top" | 
125°F 140°F 158°F

| valign="top" colspan="2" | 
20 minutes 30 minutes 30 minutes

|}

'''Pre- Prohibition American Lager''' Around the turn of the century in the United States, the Pilsner style was very popular but with a typically American difference. That difference was corn (maize). Its only natural that in the largest corn growing region in the world that some would wind up in beer as a fermentable. In addition, 6 row barley was the most common variety available but its higher protein levels made it difficult to brew with. Adding corn (with almost no protein) to the mash helped dilute the total protein levels and added some flavor complexity as well. Unfortunately, Prohibition and higher brewing costs afterward helped to increase the use of corn and rice in American Pilsner-style beers to the point of blandness.

The beer of our grandfathers was a delicious, malty sweet beer with a balanced hoppiness. No commercially produced beer today adequately represents this beer that started the lager revolution in the United States. The strength of the beer used to fall in the mid 50s with a hopping of 25 - 40 IBUs. The style had become lighter by the time of Prohibition and afterwards tended to have an average gravity in the mid 40s with a correspondingly lower hopping rate of 20 - 30 IBUs. This beer can only be brewed using all-grain techniques due to the use of flaked maize or cooked corn grits which must be mashed. Refined corn sugar just doesn't cut it.

OG: 1.045 - 1.055 FG: 1.006 - 1.012 20 - 40 IBUs 

[http://www.howtobrew.com/images/f121.jpg [[Image:]]] 

'''Your Father's Mustache - American Lager'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

7 lbs. of 6 Row Base Malt 1.75 lbs. of Flaked Maize

| valign="top" | 37 10
|-
| valign="top" colspan="3" | BG for 6 Gallons
| valign="top" | 1.047
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.056
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Cluster (7.5%) at 60 minutes 1/4 oz of Styrian Goldings (5%) at 10 min. 1/4 oz of Styrian Goldings (5%) at 0 min.

| valign="top" | 28 2 0
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 30
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bavarian Lager

| valign="top" colspan="3" |

Primary at 50°F for 2 weeks, Lager at 34°F for 7 weeks.

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Protein Rest Beta Conversion Alpha Conversion Mashout

| valign="top" | 
122°F 140°F 158°F 170°F

| valign="top" colspan="2" | 
30 15 40 10

|}
(Recipe contributed by Jeff Renner)

'''California Common (Steam-type)''' This is the most well-known historic American beer style; it was developed in the San Francisco Bay area in the mid-1800s. The Steam appellation most likely refers to the high degree of carbonation that the beers were reportedly served with as well as its then high-tech sound. San Francisco has a moderate climate year 'round, typically cool, cloudy and about 60°F in the winter months. The new bottom cropping (lager) yeasts did not behave like the ale yeasts brewers were used to working with. So, they hit on using wide shallow vessels, normally used for cooling after boiling, to ferment in which allowed the wort to stay cool during fermentation and provided for faster settling of the yeast after fermentation. Using lager yeast at these relatively high temperatures caused the beer to develop some of the fruity notes of ales while retaining the clean crisp taste of lager beers. American grown hops, like Cluster, were used to the tune of 20 - 40 IBUs. The hop profile of Steam-type beer is predominantly from higher alpha acid hops with a more herbal character. The present day incarnation of California Common Beer, Anchor Steam(tm) beer, uses American grown [http://www.northernbrewer.com/ Northern Brewer] exclusively. The beer should be highly carbonated with a medium body and a light caramel color.

OG: 1.040 - 1.055 FG: 1.012 - 1.018 30 - 40 IBUs 

Commercial Example: Anchor Steam 

[http://www.howtobrew.com/images/f122.jpg [[Image:]]] 

'''No. 4 Shay Steam - California Common Beer'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale LME 3/4 lbs. of Crystal 40 Malt 1/4 lbs. of Malto-Dextrin Powder

| valign="top" | 72 5 3
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.080
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.048
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1.5 oz No. Brewer (7.5%) at 60 min. .5 oz No. Brewer (7.5%) at 15 minutes

| valign="top" | 30 5
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 35
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

California Lager (liquid)

| valign="top" colspan="3" |

Primary at 60°F for 2 weeks, Secondary optional for 2 weeks (60°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Pale LME 1 lbs. of Amber Malt Extract

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7 lbs. of 2 Row Base Malt 3/4 lbs. of Crystal 40 Malt 1/2 lbs. of Dextrin Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
153°F

| valign="top" colspan="2" | 
60

|}

'''Bock''' Bock beer is an old style, most likely introduced in Munich about 1638. The style grew out of the then world-famous beer of Einbeck. It was a strong beer brewed from 1/3 wheat and 2/3 barley with a pale color, and crisp taste with a hint of acidity. (The acidity was a carryover from the sour wheat beers of the day.) It was brewed as an ale, but was stored cold for extended periods. Einbecker beer was widely exported and was the envy of the region.

For years, the nobles of Munich tried to imitate the strong northern beer in their breweries with limited success. Finally in 1612, the brewmaster of Einbeck was persuaded to go south and work on producing a strong beer for Munich. The beer was released in 1638, a strong beer interpretation of the Munich Braunbier, a rich malty brown ale. The classic Munich Bock beer is a lager with an assertive malt character, a warmth from the higher alcohol level and only enough hop bitterness to just balance the sweetness of the malt. Bock and its big monastic brother, Doppelbock, should not have any fusel alcohol character nor any of the fruitiness of ales.

Doppelbock is a descendent of the heavy rich beers of the Paulener Monks, who brewed this beer as liquid bread for their fasts at Lent and Advent. They named their beer, "Salvator" and many breweries brewing in this style have appended -ator to their beer's names. Today, Doppelbock has a higher contribution of roasted malt, yielding hints of chocolate or vanilla. These beers are fermented cold to force the yeast to take their time in consuming the high gravity worts. The beer is lagered for a long period to encourage the yeast to reduce any off flavors that would detract from the malt taste.

OG: 1.060 - 1.070 FG: 1.013 - 1.020 25 - 35 IBUs 

Commercial Example: Dock Street Bock, Einbecker Ur-Bock 

[http://www.howtobrew.com/images/f123.jpg [[Image:]]] 

'''Einbock'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

8 lbs. of Pale LME 1.5 lbs. of Crystal 15 Malt 1.5 lbs. of Munich Malt or 1.5 lbs. of Toasted Base Malt, soaked for an hour and then toasted for 45 minutes at 350°F.

| valign="top" | 84 7 ~4 ~4
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.107
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.064
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1.5 oz Perle (9%) at 60 min. 3/4 oz Tettnanger Tettnang (4%) at 10 minutes

| valign="top" | 28 2
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 30
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bavarian Lager (liquid)

| valign="top" colspan="3" |

Primary at 50°F for 2 weeks, Secondary (lager) for 5 weeks (40°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract (not recommended)
| valign="top" colspan="3" |

8 lbs. of Pale LME 2 lbs. of Amber LME

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

5 lbs. of 2 Row Base Malt 5 lbs. of Munich Malt 1 lbs. of Crystal 15 Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi-Step Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Liquification Beta Conversion Alpha Conversion

| valign="top" | 
104°F 140°F 158°F

| valign="top" colspan="2" | 
20 30 30

|}

Doppelbock Option: Increase the extract to 9 lbs. and change the Crystal Malt from Crystal 15 to Crystal 80. Increase the hop amounts to maintain about 30 IBUs for the batch. Also, use a larger starter, about 1 gallon's worth, but only pitch the slurry.

'''Vienna''' The Vienna style of lager was developed in the mid-1800s in the town of Vienna, naturally. It grew from the Marzen/Oktoberfest styles of Bavaria, but was influenced by the rise of the Pilsener style of Bohemia. Attempts to imitate the Pilsen style had resulted in harsh beers, due to the differences in brewing water between the two regions. The water of Bavaria (Germany) is higher in carbonates than that of Bohemia (Czech Republic). As discussed in Chapter 13, the use of pale malts in alkaline water results in too high a mash pH that extracts tannins from the grain husks. Of course, they didn't know this back then. They did know that they could brew darker beers that didn't have the astringency problems. The sweet amber lager now known as Vienna was the result of their efforts to produce a lighter beer. It became immensely popular and was copied in other brewing countries.

There was a lot of immigration from Central Europe to Texas and Mexico at that time, and of course the people brought their beer and brewing techniques with them. The hot climate were abysmal for lager brewing though, and commercial offerings were poorly regarded. Fortunately by the late 1800s, refrigeration became commercially viable and variations of Old World style lagers became very popular. The principle variation of the Vienna style in the New World is the Graf-Style Vienna, named after the Mexican brewer (Santiago Graf) who developed it. It incorporated a small percentage of heavily roast malt to compensate for the more alkaline water of the region, giving it a deep amber color with hints of red.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 30 IBUs 

Commercial Example: Negra Modelo, Dos Equis 

[http://www.howtobrew.com/images/f124.jpg [[Image:]]] 

'''Cold But Not Baroque - Vienna Lager'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

7 lbs. of Pale LME 1/4 lb. of Crystal 30 Malt 1/4 lbs. of Crystal 80 Malt 1/4 lbs. of Crystal 120 Malt 3 oz of Black Patent Malt (added separately for last 15 minutes of steep)

| valign="top" | 84 2 1 1 0
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.088
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.053
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz Liberty (4%) at 45 minutes 2 oz Liberty (4%) at 30 minutes 1 oz Liberty (4%) at 15 minutes

| valign="top" | 9 15 5
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 29
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bohemian Lager (liquid)

| valign="top" colspan="3" |

Primary at 45°F for 2 weeks, Secondary for 6 weeks (35°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Pale LME 1 lbs. of Amber Malt Extract 1/2 lb. of Dark Extract

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7.5 lbs. of 2 Row Lager Malt 1/4 lbs. of Crystal 30 Malt 1/4 lbs. of Crystal 80 Malt 1/4 lbs. of Crystal 120 Malt 3 oz of Black Patent Malt (at Mashout)

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi-Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Liquification Beta Conversion Alpha Conversion

| valign="top" | 
104°F 140°F 158°F

| valign="top" colspan="2" | 
20 20 40

|}

'''Oktoberfest''' The Marzen and Festival beer were part of the basis of the Vienna style. Whereas the Vienna was intended to the everyday premium drinking beer, the Oktoberfest was made for Festivals. The original festival was a royal wedding sometime around 1500, and they have been celebrating ever since. (Great ideas are timeless.) This rich amber style incorporates quite a bit of variation, from being soft and malty, malty and dry, to malty and balanced, and malty/bitter. Be that as it may, the hallmark of the Oktoberfest/Marzen style is the maltiness and a drier finish to make it less filling. If you plan to Polka for 12 hours straight, then this is your beer.

OG: 1.055 - 1.065 FG: 1.010 - 1.016 25 - 30 IBUs 

Commercial Example: [http://spatenusa.com/ Spaten] Oktoberfest, Paulener Oktoberfest, Full Sail Oktoberfest 

[http://www.howtobrew.com/images/f125.jpg [[Image:]]] 

'''Denkenfreudenburgerbrau - Oktoberfest'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

7 lbs. of Pale LME 6 oz of Caramunich Malt 6 oz of Crystal 80 Malt 6 oz of Crystal 120 Malt 1/2 lb. of Munich Malt or 1/2 lbs. of Toasted Base Malt, soaked for an hour and then toasted for 45 minutes at 350°F.
| valign="top" | 84 2 3 3 2
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.094
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.056
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |
2 oz Liberty (4%) at 45 minutes 1 oz Liberty (4%) at 30 minutes 1 oz Liberty (4%) at 15 minutes

| valign="top" | 17 7 4
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 28
|-
| valign="top" | '''Yeast(s)'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bavarian Lager

| valign="top" colspan="3" |

Primary at 45°F for 2 weeks, Secondary (lager)for 6 weeks (35°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Pale LME 2 lbs. of Amber Malt Extract

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7 lbs. of 2 Row Lager Malt 6 oz of Caramunich Malt 6 oz of Crystal 80 Malt 6 oz of Crystal 120 Malt 1/2 lb. of Munich Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi-Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Liquification Beta Conversion Alpha Conversion

| valign="top" | 
104°F 140°F 158°F

| valign="top" colspan="2" | 
20 30 30

|}

So there you have it, the Reader's Digest version of some of the classic beer styles of the world. There are many, many more. If all this talk of different malts and tastes has made you thirsty, zip on down to your local GoodBeer Store, and bring back some samples for research and development. Don't be shy - how else can you decide what your want to brew next?

'''References''' Jackson, M, ''New World Guide to Beer'', Courage Books, Philadelphia Pennsylvania, 1988.

Bergen, R., ''[http://brewingtechniques.com/library/backissues/issue1.1/bergen.html American Wheat Beers]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 1, No. 1, 1993.

Bergen, R., ''[http://brewingtechniques.com/library/backissues/issue1.4/bergen.html A Stout Companion]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 1, No. 4, 1993.

Bergen, R., ''[http://brewingtechniques.com/library/styles/2_1style.html California Steaming]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 2, No. 1, 1994.

Bergen, R., Porters - ''[http://brewingtechniques.com/library/backissues/issue1.3/bergen.html Then and Now]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 1, No. 3, 1993.

Tomlinson, T., ''[http://brewingtechniques.com/library/styles/2_2style.html India Pale Ale, Part 1: IPA and Empire]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 2, No. 2, 1994.

Tomlinson, T., ''[http://brewingtechniques.com/library/styles/2_3style.html India Pale Ale, Part 2: The Sun Never Sets]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 2, No. 3, 1994.

Slosberg, P., ''The Road to an American Brown Ale'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 3, No. 3, 1995.

Richman, D., ''Bock'', Brewers Publications, Boulder Colorado, 1994.

Lewis, M., ''Stout'', Brewers Publications, Boulder Colorado, 1995.

Foster, T., ''Porter'', Brewers Publications, Boulder Colorado, 1992.

Fix, G., L., ''Vienna'', Marzen, Oktoberfest, Brewers Publications, Boulder Colorado, 1991.

Foster, T., ''Pale Ale'', Brewers Publications, Boulder Colorado, 1990.

Miller, D., ''Continental Pilsener'', Brewers Publications, Boulder Colorado, 1990.

Eckhardt, Fred, ''The Essentials of Beer Style'', Fred Eckhardt Communications, Portland Ore., 1989.

Renner, J., personal communication, November, 1995.
''

How to brew/Section 4/Chap 19 : Styles préférés

2009-12-09T13:10:36Z

Sorg : /* Style Descriptions */

== Une Question de Style ==

Il existe tant de style de bières, qu'il est difficile de savoir par ou commencer. Il y a beaucoup plus de styles que simplement "blonde" ou "brune". Chaque bière à son goût caractéristique, lié à la levure, aux malts, aux houblons, à l'eau ou à la combinaison des 4 ingrédients. Le meilleur moyen de définir un style est de spécifier les ingrédients et les conditions de fermentations. Changez un seul de ces éléments et vous changerez probablement de catégorie de bière. Chaque pays, chaque région géographique, et même chaque village peut avoir son propre style de bière. Vous devez désormais commencer à comprendre que la plupart des styles de bières découlent des conditions locales de brassage. Les ingrédients disponibles, le profil de l'eau, le climat : tous ces éléments se combinent pour dicter le caractère de la meilleure bière qu'un brasseur peut produire. Dans une certaine mesure, votre succès en tant que brasseur amateur dependra de votre compréhension du style de bière que vos conditions locales vous permettent de produire avec le plus de réussite.

Le point de départ pour définir un style de bière est la levure : Est-ce une souche "Ale" ou "Lager" qui sera utilisée ? Quel est le profil de température de la fermentation ? L'aspect important qui suit est le malt. Chacun des types de grains listés au chapitre 12 a son gout unique et contribue au caractère de la bière. Par exemple, les "Stouts" sont définies en partie par leur parfum d'orge grillé non malté. Les variétés de houblon jouent un rôle également. La différence entre une "English Pale Ale" et une "American Pale Ale" tient principalement aux différence d'arômes entre les houblons anglais et américains. Une même variété de houblons peut avoir des caractéristiques différentes si elle est cultivée dans une région différente.

 

== Ales et Lagers ==

"Ales" et "Lager" sont toutes deux brassées dans une large variété de styles. De fortes et riches (barleywine et dopplebock) jusqu'à fraîches et houblonnées (IPA et Pils). La principale différence entre ces 2 familles de bières vient du type de levure utilisé et du procédé de fermentation. Les "Ales" sont fermentées à température ambiante et dégagent typiquement une quantité significative d'esters fruités dûs à cette fermentation au chaud. Ce fruité peut-être subtil, comme dans une "Stout", ou dominant, comme dans un "Barleywine".

D'autre part, Les "Lagers" n'ont pas ce caractère fruité et peuvent être fraîches et houblonnées comme une "Pils" ou douces et malteuses comme une "Doppelbock". "Ales" et "Lager" sont toutes deux maltées, mais cette caractéristique peut varier d'une note minimale toastée ou biscuitée à une symphonie moëlleuse et épaisse. La Figure 111 est un graphique qui essaye de représenter visuellement les similarités et différences entre les styles de bières.

 

''Figure 111 - Caractéristiques relatives des styles de bières :''

[[Image:4_19_1_AlesVsLagers.jpg]] 

Ce graphique n'a pas d'échelle, mais représente une tentative de positionner les bières les unes par rapport aux autres selon leur saveurs. En simplifiant à l'extrème, une bière peut être Maltée-douce, Maltée-amère, Fruitée-douce ou Fruitée-amère. Chaque style de bière a été positionné approximativement, Les arômes se recoupent souvent entre les styles et les variations à l'intérieur d'un même style peuvent recouvrir les positions des styles voisins. Ce graphique ne décrit pas non plus l'intensité d'une bière. Certaines bière comme la "Imperial Stout" ou le "Barley Wine" peuvent littéralement couvrir la moitié du graphique par leur complexité. Une bière comme la Coors light™ serait plantée au milieu du graphique (et probablement sur un autre plan , en arrière du graphique ;-) ) . Comme je l'ai dit plus haut, ca n'est qu'une tentative simplifiée à l'extrême de vous donner une vision en un clin d'oeil de comment les principaux styles de bières se positionnent les uns par rapport aux autres.

== Descriptions des Style ==

Donner un ensemble de catactéristiques commun pour définir les styles de bières est plus dificiele qu'il n'y parait car il y a énormément de styles à comparer, chacun avec des caractéristiques différentes. Une manière de procéder et de décrire les plages de chaque caractéristique physique tel que la densité initiale et finale, l'IBUC et la couleur, mais ce n'est que la moitié du problème... Pour esaayez de couvrir la seconde moitié, j'illustre chaque description avec un exemple commercial et une recette type. Dans chaque recette, j'identifie les matières premières appropriées, et les conditions de fermentation. J'ai regroupé les styles par catégorie "Ale" et "Lager" et je les ai classé sur la base du corps et de la couleur, en progressant de la bière la plus légère à la plus dense.

Les recettes utilisent à la fois de l'extrait et du grain car celà donne plus d'information sur la bière à un brasseur débutant. Si vous n'avez pas accès à l'un des malts, alors vous pouvez substituer par une quantité équivalente d'extrait contenant le malt en question. Par exemple, extrait de malt ambré à la place d'extrait Pale avec du malt Crystal 60 ; ou extrait de malt foncé "Dark" , à la place d'extrait Pale avec du malt Chocolat.

''NOTE: All recipe calculations for OG and IBUs assume the use of a 3 gallon high gravity boil for a 5 gallon batch. Depending on the type of extract used, the actual boil volume could be as high as 4 gallons. You may want to recalculate your gravity and hop additions for your own equipment. All-grain versions of the same recipes assume 6 gallons of wort being collected and boiled to produce the same 5 gallon batch. Hop boil utilization will increase because of the change in boil volumes, so be sure to use the calculations presented in Chapter 5 - Hops, to account for the increased utilization and adjust your hop amounts accordingly.''

''

== Ale Styles ==

'''Weizen''' You may not realize it, but wheat beer used to be one of the most popular styles in America a century ago. Wheat was abundant and after a hot hard day working in the fields, a light, tart wheat beer is very refreshing. The most popular style of wheat beer at the time was patterned after the tart Berliner Weiss beers of Germany. Berliner Weiss is brewed using three parts wheat malt to one part barley malt and fermented with a combination of ale yeast and lactic acid bacteria. After fermentation it is dosed with a substantial quantity of young, fermenting beer (krausened), and bottled. American weissbier used similar yeast cultures, but the common practice was to use unmalted wheat in the form of grits; only about 30% of the grist was wheat. The excess of proteins in wheat cause most wheat beers to be hazy, if not downright cloudy. Hefeweizens go a step further with the beer being cloudy with suspended yeast. The thought of drinking that much yeast is appalling in a pale ale, but it really works with hefeweizens; they are quite tasty. Hefeweizen is not tart like Berliner Weiss because it are not fermented with lactic acid cultures.

Wheat beer became extinct with Prohibition in the United States, and has only been revived in the last decade. Today's American wheat beer is loosely modeled after weizen but are made with a standard, flocculant ale yeast and not the specialized German weizenbier yeasts with their spicy, clove-like character. The Noble-type hops are most appropriate for the light body and spicy character of wheats. Wheat beers are usually light, but dunkles (darks), bocks (strong) and dunkles weizenbock are common variations. Spices are often used with wheat beers; Belgian Wit uses Coriander and dried Curacua orange peel with some lactic acid sourness to produce a truly unique beer.

OG: 1.035 - 1.045 FG: 1.005 - 1.010 20 - 30 IBUs Commercial example: Sierra Nevada Wheat 

[http://www.howtobrew.com/images/f112.jpg [[Image:]]] 

'''Three Weisse Guys - American Wheat Beer''' 
{| border="1" cellspacing="2" cellpadding="2"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" | <dir>

6 lbs. of Wheat Malt Extract (60% Wheat, 40% Barley)
</dir>
| valign="top" |

72

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.072

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.043

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" | <dir>

1.5 oz Liberty (4%) at 60 minutes 1 oz Liberty (4%) at 30 minutes
</dir>
| valign="top" |

17 9

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" |

26

|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" | <dir>

American Ale
</dir>
| valign="top" colspan="3" | <dir>

10 days at 65 °F in Primary Fermenter.
</dir>
|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | <dir>

All-Extract
</dir>
| valign="top" colspan="3" |

(same)

|-
| valign="top" | <dir>

All-Grain
</dir>
| valign="top" colspan="3" | <dir>

5 lbs. of 2 Row Base Malt 3 lbs. of (un)Malted Wheat
</dir>
|-
| valign="top" colspan="5" | '''Mash Schedule - Multi Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Beta Glucan Protein Rest Conversion Rest

| valign="top" | 
110°F 125°F 152°F

| valign="top" colspan="2" | 
15 minutes 15 minutes 60 minutes

|}

'''Pale Ales''' There is a lot of variety in the Pale Ale family. Pale is a relative term and was originally applied as pale-as-compared-to-Stout. Pale ales can range from golden to deep amber, depending on the amount of Crystal malts used. Crystal malts are the defining ingredient to the malt character of a Pale ale, giving it a honey or caramel-like sweetness. The top fermenting ale yeast and warm fermentation temperature give pale ales a subtle fruitiness. Pale ales are best served cool, about 55 °F, to allow the fruit and caramel notes to emerge.

There are several varieties of Pale Ale; more than I will attempt to cover here. I will provide a description and recipe for each of my favorite types.

'''English Special Bitter''' There are several substyles of British pale ale, these include the mild, bitter, special bitter and India pale ale. These styles share many characteristics. All are brewed from water high in sulfates for a crisp hop finish to balance the ester and malt flavors. Many examples of the style have a hint of butterscotch from the presence of diacetyl. These beers usually have what is considered a low level of carbonation. Drinkers in the United States would probably describe them as flat. The beer is brewed to a low final gravity yielding a dry finish with only a low level of residual sweetness that does not mask the hop finish. In particular, the English Special Bitter is a marvelous beer. There is a supporting depth of malt flavor with fruity overtones that adds warmth, but the hop bitterness is the distinguishing characteristic of the flavor and lingers in the finish.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 45 IBUs 

Commercial Example: Young's Special Bitter

[http://www.howtobrew.com/images/f113.jpg [[Image:]]] 

'''Lord Crouchback's Special Bitter''' 
{| border="1" cellspacing="2" cellpadding="2"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" | <dir>

6 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Crystal 60L Malt
</dir>
| valign="top" | 73 2
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.075
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.045
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" | <dir>

1 oz of [http://www.northernbrewer.com/ Northern Brewer] (9%) at 60 minutes 3/4 oz of East Kent Goldings (5%) at 30 3/4 oz of East Kent Goldings (5%) at 15
</dir>
| valign="top" | 25 8 5
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 38
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" | <dir>

Whitbread English Ale
</dir>
| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. 

Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | <dir>

All-Extract
</dir>
| valign="top" colspan="3" | <dir>

4 lbs. of Pale Malt LME 2 lbs. of Amber [http://www.dmebrewing.com/ DME].
</dir>
|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

7 lbs. of British Pale Ale Malt or 2 Row Base Malt 1/2 lb. of Crystal 60 or 1/4 each of Crystal 35 and Crystal 80

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
152°F

| valign="top" colspan="2" | 
60 minutes

|}

'''India Pale Ale''' This ale was originally just a stronger version of the common pale ale, but the style has evolved a bit to today's version, which does not use as much Crystal Malt. The IPA style arose from the months long sea journey to India, during which the beer conditioned with hops in the barrel. Extra hops were added to help prevent spoilage during the long voyage. This conditioning time mellowed the hop bitterness to a degree and imparted a wealth of hop aroma to the beer. Homebrewed IPA should also be given a long conditioning time either in the bottle or in a secondary fermentor. If a secondary fermentor is used the beer should be dry hopped with an ounce of British aroma hops like East Kent Goldings. Conditioning time should be 4 - 6 weeks depending on OG and IBU levels. Stronger = Longer.

OG: 1.055 - 1.065 FG: 1.010 - 1.015 50 - 80 IBUs 

Commercial Example: Anchor Liberty Ale

[http://www.howtobrew.com/images/f114.jpg [[Image:]]] 

'''Victory and Chaos India Pale Ale''' 
{| border="1" cellspacing="2" cellpadding="5"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" | 8 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Crystal 120L Malt
| valign="top" | 96 4
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.100
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.062
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

2 oz of Galena (11%) at 60 minutes 2 oz of East Kent Goldings (5%) at 15 min. 1 oz of East Kent Goldings (5%) at 5 min.

| valign="top" |

47 11 2

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 60
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" | <dir>

Whitbread English Ale
</dir>
| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 3 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" |

All-Extract

| valign="top" colspan="3" |

7 lbs. of Pale Malt LME 2 lbs. of Amber [http://www.dmebrewing.com/ DME]

|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

10 lbs. of British Pale Ale Malt or 2 Row Base Malt 1/2 lb. of Crystal 120

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" colspan="2" | 
152°F

| valign="top" | 
60 minutes

|}

'''American Pale Ale''' American pale ale is an adaptation of classic British pale ale. The American Ale yeast strain produces less esters than comparable ale yeasts, and thus American pale ale has a less fruity taste than its British counterpart. American pale ales vary in color from gold to dark amber and typically have a hint of sweet caramel from the use of crystal malt that does not mask the hop finish. With the resurgence of interest in ales in the United States, American pale ale evolved from a renewed interest in American hop varieties and a higher level of bitterness as microbreweries experimented with craft brewing. The Cascade hop has become a staple of American microbrewing and is the signature hop for American pale ales. It has a distinctive citrusy aroma compared to European hops and has enabled American pale ale to stand shoulder to shoulder with other classic beer styles.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 45 IBUs 

Commercial Example: Sierra Nevada Pale Ale 

[http://www.howtobrew.com/images/f115.jpg [[Image:]]] 

'''Lady Liberty Ale - American Pale Ale''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Crystal 60L Malt 

| valign="top" |

72 3

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.075

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.045

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

3/4 oz of [http://www.northernbrewer.com/ Northern Brewer] (9%) at 60 min. 3/4 oz of Cascade (7%) at 30 minutes 3/4 oz of Cascade (7%) at 15 minutes 

| valign="top" |

19 11 7

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 37
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

American Ale(liquid)

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

4 lbs. of Pale Malt LME, 2 lbs. of Amber [http://www.dmebrewing.com/ DME].

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7 lbs. of 2 Row Base Malt or British Pale Ale Malt 1/2 lb. of Crystal 60 or 1/4 each of Crystal 35 and Crystal 80 

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60

|}

'''Brown Ales''' There are several kinds of brown ale, but we will only describe three variations: sweet, nutty, and hoppy. The sweet brown ales of England are made with a lot of Crystal malt and a low hopping rate. The nutty brown ales, also of England, are made with Crystal malt plus a percentage of toasted malts (e.g. Biscuit or Victory) but still a low hopping rate. The hoppy brown ales, which can be nutty also, arose from the US homebrew scene when hop-crazy homebrewers decided that most brown ales were just too wimpy. Beauty is on the palate of the beholder, I suppose. Brown Ales as a class have grown to bridge the gap between Pale Ales and Porters. I will present a basic American brown ale and include a nutty option. Contrary to popular myth there are no nuts or nut extracts in classic brown ales; toasted malts give the beer a nut-like flavor and nut brown color.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 45 IBUs

Commercial Example: [http://www.newcastlebrown.com/ Newcastle Brown Ale], Pete's Wicked Ale, [http://www.realbeer.com/cgi-bin/realbeer/cust_redir.cgi?27273&http://www.merchantduvin.com/pages/5_breweries/samsmith.html Samuel Smith]'s Nut Brown Ale

[http://www.howtobrew.com/images/f116.jpg [[Image:]]] 

'''Tittabawasee Brown Ale''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale [http://www.dmebrewing.com/ DME] 1 lb. of Crystal 60L Malt 1/4 lb. of Chocolate Malt

| valign="top" |

80 3 1

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.084

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.050

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

3/4 oz of Nugget (10%) at 60 minutes 1 oz of Willamette (5%) at 30 minutes 1 oz of Willamette (5%) at 15 minutes 

| valign="top" |

21 11 6

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 38
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Cooper's Ale or Yeast Lab Australian Ale

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" |

All-Extract

| valign="top" colspan="3" |

4 lbs. of Pale Malt LME 2.5 lbs. of Amber [http://www.dmebrewing.com/ DME] .5 lbs. of Dark [http://www.dmebrewing.com/ DME]

|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

7.5 lbs. of 2 Row Base Malt or British Pale Ale Malt 1 lb. of Crystal 60 1/4 lb. of Chocolate malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60

|}

'''Porter''' A porter is an ale with a dark color and very malty flavor with a bit of a roasted finish. A porter differs from a brown ale by being stronger, more full bodied and darker with more of a roasted malt finish, but less so than a stout. Porters should be fairly well attenuated (dry), though sweet porters are not uncommon. Compared to stout, a porter should be lighter in both body and color. When held up to the light, a porter should have a deep ruby red glow.

Historically, porters preceded stouts and had a much different character than today. This difference can be described as a tartness or sourness imparted by both the yeast and the malt. Porter used to be brewed and stored in wooden barrels that harbored a yeast called Brettanomyces which imparts a secondary fermentation characteristic commonly described as "horse sweat". Another one of those acquired tastes. The other dominant note was from the use of Brown Malt, which was used as the base malt. The beer was then aged for about 6 months before serving. The aging time was necessary for the rough flavors of the brown malt to mellow. My Santa Nevada Porter, an all-grain recipe listed at the end of the Porter section, uses brown malt and does indeed benefit from 4 months of conditioning time. What starts out as harshly bitter-malt beer turns into a sweeter, smooth elixir. It is a very good beer if you are careful to not to oxidize it during the brewing and let it age for several months before drinking.

OG: 1.048 - 1.060 FG: 1.008 - 1.013 25 - 45 IBUs 

Commercial Example: Sierra Nevada Porter, Yuengling Porter. 

[http://www.howtobrew.com/images/f117.jpg [[Image:]]] 

'''Port O' Palmer - Porter''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Chocolate Malt 1/2 lb. of Crystal 60L Malt 1/4 lb. of Black Patent Malt

| valign="top" |

72 3 3 1

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.079

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.048

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Nugget (10%) at 60 minutes 3/4 oz of Willamette (5%) at 40 minutes 1/2 oz of Willamette (5%) at 20 minutes

| valign="top" |

26 9 4

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 39
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

American Ale(liquid)

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" |

All-Extract

| valign="top" colspan="3" |

4 lbs. of Pale Malt LME 2 lbs. of Amber [http://www.dmebrewing.com/ DME] 1 lb. of Dark [http://www.dmebrewing.com/ DME].

|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

7.5 lbs. of 2 Row Base Malt or British Pale Ale Malt 1/2 lb. of Chocolate Malt 1/2 lb. of Crystal 60L Malt 1/4 lb. of Black Patent Malt 

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60

|}

'''Santa Nevada Porter - (All-Grain Recipe)'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

8 lbs. of 2 Row Base Malt 1/2 lb. of Special B Malt 1 lb. of Crystal 80L Malt 1/2 lb. of Chocolate Malt 1 lb. of Brown Malt

| valign="top" |

40 2 4 2 4

|-
| valign="top" colspan="3" | BG for 6 Gallons
| valign="top" |

1.052

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.062

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Galena (11%) at 60 minutes 1/2 oz of East Kent Goldings (5%) at 40 min. 1/2 oz of East Kent Goldings (5%) at 20 min.

| valign="top" |

38 7 5

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 50
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Irish Ale (liquid)

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 3 wk Secondary. Allow to Bottle Condition at least 1 month.

|-
| valign="top" colspan="5" | ''''''Mash Schedule - Two Step Infusion''''''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Beta Conversion Alpha Conversion

| valign="top" | 
145°F 158°F

| valign="top" colspan="2" | 
30 30

|}

With Porters and Stouts, English yeast strains are good choices for more of the tart character that is part of these styles. Any of the dry yeasts like Windsor would also be good.

'''Stout''' Arguably one of the most popular styles among homebrewers, stouts vary a lot in flavor, degree of roastiness, and body. There are dry stouts, sweet stouts, export stouts, oatmeal stouts, coffee stouts and more besides. The one defining characteristic of a stout is the use of highly roasted malts and/or unmalted roast barley. The most popular, [http://www.guinness-webstore.com/ Guinness] Extra Stout, is the defining example of Irish dry stout and uses only pale malt, unmalted roast barley and flaked barley; no crystal malt is used. English stouts tend to be of the sweet stout style and will include chocolate and crystal malts. Some English stouts do not use any black malt or roast barley at all. Export stouts are brewed to a very high gravity, 1.075 - 1.100 with a huge complexity of flavors, sweet and tarry, fruity and quite bitter. Oatmeal stouts are my favorite, being a sweet / Irish stout with the smooth silkiness of oatmeal added in. Coffee stouts are another homebrew favorite, the taste of coffee perfectly complements the roast character of a stout.

OG: 1.045 - 1.075 FG: 1.012 - 1.020 35 - 70 IBUs 

Commercial Examples: [http://www.guinness-webstore.com/ Guinness] Extra Stout, Murphy's Stout, Young's Oatmeal Stout 

[http://www.howtobrew.com/images/f118.jpg [[Image:]]] 

'''Mill Run Stout'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale [http://www.dmebrewing.com/ DME] 1/2 lb. of Crystal 60L Malt 1/2 lb. of Black Roast Barley

| valign="top" |

80 4 3

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.087

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.052

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Galena (11%) at 60 minutes 1 oz of Chinook (11%) at 30 minutes

| valign="top" |

27 21

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" |

48

|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Irish Ale or British Ale

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 3 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Dark [http://www.dmebrewing.com/ DME]

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

8 lbs. of 2 Row Base Malt or British Pale Ale Malt, 1/2 lb. of Black Roast Barley 1/2 lb. of flaked barley 1/2 lb. of Crystal 60L Malt

|-
| valign="top" colspan="5" |

'''Mash Schedule - Single Temperature Infusion'''

|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60 minutes

|}

'''Oatmeal Stout:''' Oatmeal Stout Extract is now available from some of the larger mail-order homebrew suppliers. Use in place of the Dark [http://www.dmebrewing.com/ DME]. The all-grain brewer can add a pound of Instant Oats to the mash with a 20 minute Beta Glucan Rest at 110°F to make lautering easier.

'''Coffee Stout:''' This is an easy variation to any Stout recipe. Simply add up to a quart of fresh, moderately-strong, drip-brewed coffee to the fermentor. If the coffee is boiled with the wort it degrades the aroma and flavor. (It's why coffee percolators quickly went out of style after Mr. Coffee came along.)

'''Barleywine''' Barleywine is the drink of the gods, the intellectual ones anyway. Few beverages can equal the complexity of flavors that a properly aged barleywine has: malt, fruit, spice, and warmth from the high level of alcohol (9-14%). Barleywine has been around for several hundred years. It was known as Strong Ale in medieval times and was probably brewed long before the introduction of hops. Recipes for barleywines vary greatly, but can be loosely organized into 3 categories. There are strong barleywines with more emphasis on the malt and sweetness than on the hop character. There are more balanced strong barleywines which strive to keep the hop bitterness and flavor on equal footing with malt. Finally there are the lightweights of the barleywine world, often the ones that are most available commercially, that make use of various brewing sugars to lighten the body while keeping the alcohol content high. The hop levels are usually balanced in these lighter barleywines.

Barleywines tend to require the use of malt extracts to help achieve the high gravities that are their hallmark. Barleywines usually consist primarily of pale and crystal malts to avoid masking the flavor with roasted malts. The color of barleywine ranges from deep gold to ruby red. Wheat and rye malts are popular additions for the spiciness these malts provide, counterbalancing the heavy maltiness of the barley. A barleywine is meant to be sipped in front of the fire on a cold winter's night, providing the fuel for philosophical thoughts on science and the wonders of metallurgy.

OG: 1.090 - 1.130 FG: 1.015 - 1.035 100 - 150 IBUs 

[http://www.howtobrew.com/images/f119.jpg [[Image:]]] 

'''Fightin' Urak-Hai Barleywine'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

5 lbs. Wheat Malt Extract 8 lbs. Pale [http://www.dmebrewing.com/ DME] 1/2 lb. Special B Malt 1/2 lb. Chocolate Malt 

| valign="top" | 45 80 2 2
|-
| valign="top" colspan="3" | BG for 4 Gallons
| valign="top" | 1.129
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.103
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

3 oz Columbus (10%) for 60 minutes 3 oz Nugget (12%) for 30 minutes 1 oz Columbus (10%) for 15 minutes 

| valign="top" | 51 47 8
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 106
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

American Ale or English Ale

| valign="top" colspan="3" |

Pitch the entire dregs from a previous batch of beer, preferably from the Secondary Fermenter. Be sure to use blowoff tube in a 6.5 gal fermentor, this will be messy. 2 - 3 week Primary at 65°F, 1 - 3 month secondary. Bottle and condition for an additional 3 months before drinking.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

Substitute 1.5 lbs. of Dark Malt Extract for specialty grains.

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

5 lbs. Wheat Malt 12 lbs. Pale Ale Malt 1/2 lb. Special B Malt 1/2 lb. Chocolate Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi Rest Mash'''
|-
| valign="top" | Rest
| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Protein Rest Beta Conversion Alpha Conversion

| valign="top" | 
122°F 140°F 158°F

| valign="top" colspan="2" | 
20 30 30

|}

Barleywines are meant to be consumed in small amounts so it best to use 12 oz or smaller bottles. The amount of priming sugar should be reduced to 1/2 - 2/3 cup per 5 gallons because the beer will continue to ferment for months in the bottle. The normal amount of priming sugar plus this residual fermentation would cause the bottles to overcarbonate.

== Lager Styles ==

'''Pilsner''' Beer as the world knew it changed dramatically in 1842 when the brewery in the town of Pilsen (today part of the Czech Republic) produced the first light golden lager. Until that time, beers had been rather dark, varying from amber ("pale"), to deep brown or black. Today Pilsner Urquell is that same beer, "the Original of Pilsen." The original Pilsner beer is a hoppy, dry beer of 1.045 OG. The Pilsner style is imitated more than any other and interpretations run from the light flowery lagers of Germany to the maltier, more herbal versions of the Netherlands, to the increasingly tasteless varieties of Light and Dry from the United States and Japan. Most of these are broadly in the Pilsner style but lack the assertive noble hop bitterness and flavor of the original.

Brewing a true pilsner can be fairly difficult, especially from an all-grain point of view. Pilsen has very soft water, the next closest thing to distilled water and the malt flavors are very clean and fresh. There is no place for an off-flavor to hide. The use of only base malt makes maintaining a proper mash pH difficult, especially during lautering, for brewers using moderately hard water. Water that is high in carbonates has too much buffering capacity for the meager amount of acidity provided by the malt. When brewing an all-grain pilsner, it is often best to use a large proportion of distilled or de-ionized water to provide the right mash conditions and prevent tannin astringency.

OG: 1.045 - 1.055 FG: 1.006 - 1.012 30 - 40 IBUs 

Commercial Example: Pilsner Urquell 

[http://www.howtobrew.com/images/f120.jpg [[Image:]]] 

'''Zatec Pils''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6.5 lbs. of Alexander's Pale LME

| valign="top" |

78

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.078

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.047

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Perle (7%) at 60 minutes 1.25 oz of Saaz (4%) at 30 minutes 1 oz of Saaz (4%) at 15 minutes

| valign="top" |

19 10 5

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" |

34

|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Czech Pils or Bohemian Lager

| valign="top" colspan="3" |

Primary Ferment at 50°F for 2 weeks, rack and Lager at 40°F for 6 weeks. Prime and bottle at room temperature.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

(same)

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

8 lbs. of 2 Row Base Malt or German Pils (Lager) Malt 

|-
| valign="top" colspan="5" |

'''Mash Schedule - Multi Rest Mash'''

|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Protein (If Pils Malt) Beta ConversionAlpha Conversion

| valign="top" | 
125°F 140°F 158°F

| valign="top" colspan="2" | 
20 minutes 30 minutes 30 minutes

|}

'''Pre- Prohibition American Lager''' Around the turn of the century in the United States, the Pilsner style was very popular but with a typically American difference. That difference was corn (maize). Its only natural that in the largest corn growing region in the world that some would wind up in beer as a fermentable. In addition, 6 row barley was the most common variety available but its higher protein levels made it difficult to brew with. Adding corn (with almost no protein) to the mash helped dilute the total protein levels and added some flavor complexity as well. Unfortunately, Prohibition and higher brewing costs afterward helped to increase the use of corn and rice in American Pilsner-style beers to the point of blandness.

The beer of our grandfathers was a delicious, malty sweet beer with a balanced hoppiness. No commercially produced beer today adequately represents this beer that started the lager revolution in the United States. The strength of the beer used to fall in the mid 50s with a hopping of 25 - 40 IBUs. The style had become lighter by the time of Prohibition and afterwards tended to have an average gravity in the mid 40s with a correspondingly lower hopping rate of 20 - 30 IBUs. This beer can only be brewed using all-grain techniques due to the use of flaked maize or cooked corn grits which must be mashed. Refined corn sugar just doesn't cut it.

OG: 1.045 - 1.055 FG: 1.006 - 1.012 20 - 40 IBUs 

[http://www.howtobrew.com/images/f121.jpg [[Image:]]] 

'''Your Father's Mustache - American Lager'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

7 lbs. of 6 Row Base Malt 1.75 lbs. of Flaked Maize

| valign="top" | 37 10
|-
| valign="top" colspan="3" | BG for 6 Gallons
| valign="top" | 1.047
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.056
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Cluster (7.5%) at 60 minutes 1/4 oz of Styrian Goldings (5%) at 10 min. 1/4 oz of Styrian Goldings (5%) at 0 min.

| valign="top" | 28 2 0
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 30
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bavarian Lager

| valign="top" colspan="3" |

Primary at 50°F for 2 weeks, Lager at 34°F for 7 weeks.

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Protein Rest Beta Conversion Alpha Conversion Mashout

| valign="top" | 
122°F 140°F 158°F 170°F

| valign="top" colspan="2" | 
30 15 40 10

|}
(Recipe contributed by Jeff Renner)

'''California Common (Steam-type)''' This is the most well-known historic American beer style; it was developed in the San Francisco Bay area in the mid-1800s. The Steam appellation most likely refers to the high degree of carbonation that the beers were reportedly served with as well as its then high-tech sound. San Francisco has a moderate climate year 'round, typically cool, cloudy and about 60°F in the winter months. The new bottom cropping (lager) yeasts did not behave like the ale yeasts brewers were used to working with. So, they hit on using wide shallow vessels, normally used for cooling after boiling, to ferment in which allowed the wort to stay cool during fermentation and provided for faster settling of the yeast after fermentation. Using lager yeast at these relatively high temperatures caused the beer to develop some of the fruity notes of ales while retaining the clean crisp taste of lager beers. American grown hops, like Cluster, were used to the tune of 20 - 40 IBUs. The hop profile of Steam-type beer is predominantly from higher alpha acid hops with a more herbal character. The present day incarnation of California Common Beer, Anchor Steam(tm) beer, uses American grown [http://www.northernbrewer.com/ Northern Brewer] exclusively. The beer should be highly carbonated with a medium body and a light caramel color.

OG: 1.040 - 1.055 FG: 1.012 - 1.018 30 - 40 IBUs 

Commercial Example: Anchor Steam 

[http://www.howtobrew.com/images/f122.jpg [[Image:]]] 

'''No. 4 Shay Steam - California Common Beer'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale LME 3/4 lbs. of Crystal 40 Malt 1/4 lbs. of Malto-Dextrin Powder

| valign="top" | 72 5 3
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.080
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.048
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1.5 oz No. Brewer (7.5%) at 60 min. .5 oz No. Brewer (7.5%) at 15 minutes

| valign="top" | 30 5
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 35
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

California Lager (liquid)

| valign="top" colspan="3" |

Primary at 60°F for 2 weeks, Secondary optional for 2 weeks (60°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Pale LME 1 lbs. of Amber Malt Extract

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7 lbs. of 2 Row Base Malt 3/4 lbs. of Crystal 40 Malt 1/2 lbs. of Dextrin Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
153°F

| valign="top" colspan="2" | 
60

|}

'''Bock''' Bock beer is an old style, most likely introduced in Munich about 1638. The style grew out of the then world-famous beer of Einbeck. It was a strong beer brewed from 1/3 wheat and 2/3 barley with a pale color, and crisp taste with a hint of acidity. (The acidity was a carryover from the sour wheat beers of the day.) It was brewed as an ale, but was stored cold for extended periods. Einbecker beer was widely exported and was the envy of the region.

For years, the nobles of Munich tried to imitate the strong northern beer in their breweries with limited success. Finally in 1612, the brewmaster of Einbeck was persuaded to go south and work on producing a strong beer for Munich. The beer was released in 1638, a strong beer interpretation of the Munich Braunbier, a rich malty brown ale. The classic Munich Bock beer is a lager with an assertive malt character, a warmth from the higher alcohol level and only enough hop bitterness to just balance the sweetness of the malt. Bock and its big monastic brother, Doppelbock, should not have any fusel alcohol character nor any of the fruitiness of ales.

Doppelbock is a descendent of the heavy rich beers of the Paulener Monks, who brewed this beer as liquid bread for their fasts at Lent and Advent. They named their beer, "Salvator" and many breweries brewing in this style have appended -ator to their beer's names. Today, Doppelbock has a higher contribution of roasted malt, yielding hints of chocolate or vanilla. These beers are fermented cold to force the yeast to take their time in consuming the high gravity worts. The beer is lagered for a long period to encourage the yeast to reduce any off flavors that would detract from the malt taste.

OG: 1.060 - 1.070 FG: 1.013 - 1.020 25 - 35 IBUs 

Commercial Example: Dock Street Bock, Einbecker Ur-Bock 

[http://www.howtobrew.com/images/f123.jpg [[Image:]]] 

'''Einbock'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

8 lbs. of Pale LME 1.5 lbs. of Crystal 15 Malt 1.5 lbs. of Munich Malt or 1.5 lbs. of Toasted Base Malt, soaked for an hour and then toasted for 45 minutes at 350°F.

| valign="top" | 84 7 ~4 ~4
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.107
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.064
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1.5 oz Perle (9%) at 60 min. 3/4 oz Tettnanger Tettnang (4%) at 10 minutes

| valign="top" | 28 2
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 30
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bavarian Lager (liquid)

| valign="top" colspan="3" |

Primary at 50°F for 2 weeks, Secondary (lager) for 5 weeks (40°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract (not recommended)
| valign="top" colspan="3" |

8 lbs. of Pale LME 2 lbs. of Amber LME

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

5 lbs. of 2 Row Base Malt 5 lbs. of Munich Malt 1 lbs. of Crystal 15 Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi-Step Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Liquification Beta Conversion Alpha Conversion

| valign="top" | 
104°F 140°F 158°F

| valign="top" colspan="2" | 
20 30 30

|}

Doppelbock Option: Increase the extract to 9 lbs. and change the Crystal Malt from Crystal 15 to Crystal 80. Increase the hop amounts to maintain about 30 IBUs for the batch. Also, use a larger starter, about 1 gallon's worth, but only pitch the slurry.

'''Vienna''' The Vienna style of lager was developed in the mid-1800s in the town of Vienna, naturally. It grew from the Marzen/Oktoberfest styles of Bavaria, but was influenced by the rise of the Pilsener style of Bohemia. Attempts to imitate the Pilsen style had resulted in harsh beers, due to the differences in brewing water between the two regions. The water of Bavaria (Germany) is higher in carbonates than that of Bohemia (Czech Republic). As discussed in Chapter 13, the use of pale malts in alkaline water results in too high a mash pH that extracts tannins from the grain husks. Of course, they didn't know this back then. They did know that they could brew darker beers that didn't have the astringency problems. The sweet amber lager now known as Vienna was the result of their efforts to produce a lighter beer. It became immensely popular and was copied in other brewing countries.

There was a lot of immigration from Central Europe to Texas and Mexico at that time, and of course the people brought their beer and brewing techniques with them. The hot climate were abysmal for lager brewing though, and commercial offerings were poorly regarded. Fortunately by the late 1800s, refrigeration became commercially viable and variations of Old World style lagers became very popular. The principle variation of the Vienna style in the New World is the Graf-Style Vienna, named after the Mexican brewer (Santiago Graf) who developed it. It incorporated a small percentage of heavily roast malt to compensate for the more alkaline water of the region, giving it a deep amber color with hints of red.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 30 IBUs 

Commercial Example: Negra Modelo, Dos Equis 

[http://www.howtobrew.com/images/f124.jpg [[Image:]]] 

'''Cold But Not Baroque - Vienna Lager'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

7 lbs. of Pale LME 1/4 lb. of Crystal 30 Malt 1/4 lbs. of Crystal 80 Malt 1/4 lbs. of Crystal 120 Malt 3 oz of Black Patent Malt (added separately for last 15 minutes of steep)

| valign="top" | 84 2 1 1 0
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.088
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.053
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz Liberty (4%) at 45 minutes 2 oz Liberty (4%) at 30 minutes 1 oz Liberty (4%) at 15 minutes

| valign="top" | 9 15 5
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 29
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bohemian Lager (liquid)

| valign="top" colspan="3" |

Primary at 45°F for 2 weeks, Secondary for 6 weeks (35°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Pale LME 1 lbs. of Amber Malt Extract 1/2 lb. of Dark Extract

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7.5 lbs. of 2 Row Lager Malt 1/4 lbs. of Crystal 30 Malt 1/4 lbs. of Crystal 80 Malt 1/4 lbs. of Crystal 120 Malt 3 oz of Black Patent Malt (at Mashout)

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi-Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Liquification Beta Conversion Alpha Conversion

| valign="top" | 
104°F 140°F 158°F

| valign="top" colspan="2" | 
20 20 40

|}

'''Oktoberfest''' The Marzen and Festival beer were part of the basis of the Vienna style. Whereas the Vienna was intended to the everyday premium drinking beer, the Oktoberfest was made for Festivals. The original festival was a royal wedding sometime around 1500, and they have been celebrating ever since. (Great ideas are timeless.) This rich amber style incorporates quite a bit of variation, from being soft and malty, malty and dry, to malty and balanced, and malty/bitter. Be that as it may, the hallmark of the Oktoberfest/Marzen style is the maltiness and a drier finish to make it less filling. If you plan to Polka for 12 hours straight, then this is your beer.

OG: 1.055 - 1.065 FG: 1.010 - 1.016 25 - 30 IBUs 

Commercial Example: [http://spatenusa.com/ Spaten] Oktoberfest, Paulener Oktoberfest, Full Sail Oktoberfest 

[http://www.howtobrew.com/images/f125.jpg [[Image:]]] 

'''Denkenfreudenburgerbrau - Oktoberfest'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

7 lbs. of Pale LME 6 oz of Caramunich Malt 6 oz of Crystal 80 Malt 6 oz of Crystal 120 Malt 1/2 lb. of Munich Malt or 1/2 lbs. of Toasted Base Malt, soaked for an hour and then toasted for 45 minutes at 350°F.
| valign="top" | 84 2 3 3 2
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.094
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.056
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |
2 oz Liberty (4%) at 45 minutes 1 oz Liberty (4%) at 30 minutes 1 oz Liberty (4%) at 15 minutes

| valign="top" | 17 7 4
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 28
|-
| valign="top" | '''Yeast(s)'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bavarian Lager

| valign="top" colspan="3" |

Primary at 45°F for 2 weeks, Secondary (lager)for 6 weeks (35°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Pale LME 2 lbs. of Amber Malt Extract

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7 lbs. of 2 Row Lager Malt 6 oz of Caramunich Malt 6 oz of Crystal 80 Malt 6 oz of Crystal 120 Malt 1/2 lb. of Munich Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi-Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Liquification Beta Conversion Alpha Conversion

| valign="top" | 
104°F 140°F 158°F

| valign="top" colspan="2" | 
20 30 30

|}

So there you have it, the Reader's Digest version of some of the classic beer styles of the world. There are many, many more. If all this talk of different malts and tastes has made you thirsty, zip on down to your local GoodBeer Store, and bring back some samples for research and development. Don't be shy - how else can you decide what your want to brew next?

'''References''' Jackson, M, ''New World Guide to Beer'', Courage Books, Philadelphia Pennsylvania, 1988.

Bergen, R., ''[http://brewingtechniques.com/library/backissues/issue1.1/bergen.html American Wheat Beers]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 1, No. 1, 1993.

Bergen, R., ''[http://brewingtechniques.com/library/backissues/issue1.4/bergen.html A Stout Companion]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 1, No. 4, 1993.

Bergen, R., ''[http://brewingtechniques.com/library/styles/2_1style.html California Steaming]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 2, No. 1, 1994.

Bergen, R., Porters - ''[http://brewingtechniques.com/library/backissues/issue1.3/bergen.html Then and Now]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 1, No. 3, 1993.

Tomlinson, T., ''[http://brewingtechniques.com/library/styles/2_2style.html India Pale Ale, Part 1: IPA and Empire]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 2, No. 2, 1994.

Tomlinson, T., ''[http://brewingtechniques.com/library/styles/2_3style.html India Pale Ale, Part 2: The Sun Never Sets]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 2, No. 3, 1994.

Slosberg, P., ''The Road to an American Brown Ale'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 3, No. 3, 1995.

Richman, D., ''Bock'', Brewers Publications, Boulder Colorado, 1994.

Lewis, M., ''Stout'', Brewers Publications, Boulder Colorado, 1995.

Foster, T., ''Porter'', Brewers Publications, Boulder Colorado, 1992.

Fix, G., L., ''Vienna'', Marzen, Oktoberfest, Brewers Publications, Boulder Colorado, 1991.

Foster, T., ''Pale Ale'', Brewers Publications, Boulder Colorado, 1990.

Miller, D., ''Continental Pilsener'', Brewers Publications, Boulder Colorado, 1990.

Eckhardt, Fred, ''The Essentials of Beer Style'', Fred Eckhardt Communications, Portland Ore., 1989.

Renner, J., personal communication, November, 1995.
''

How to brew/Section 4/Chap 19 : Styles préférés

2009-12-09T10:47:58Z

Sorg : /* Ales et Lagers */

== Une Question de Style ==

Il existe tant de style de bières, qu'il est difficile de savoir par ou commencer. Il y a beaucoup plus de styles que simplement "blonde" ou "brune". Chaque bière à son goût caractéristique, lié à la levure, aux malts, aux houblons, à l'eau ou à la combinaison des 4 ingrédients. Le meilleur moyen de définir un style est de spécifier les ingrédients et les conditions de fermentations. Changez un seul de ces éléments et vous changerez probablement de catégorie de bière. Chaque pays, chaque région géographique, et même chaque village peut avoir son propre style de bière. Vous devez désormais commencer à comprendre que la plupart des styles de bières découlent des conditions locales de brassage. Les ingrédients disponibles, le profil de l'eau, le climat : tous ces éléments se combinent pour dicter le caractère de la meilleure bière qu'un brasseur peut produire. Dans une certaine mesure, votre succès en tant que brasseur amateur dependra de votre compréhension du style de bière que vos conditions locales vous permettent de produire avec le plus de réussite.

Le point de départ pour définir un style de bière est la levure : Est-ce une souche "Ale" ou "Lager" qui sera utilisée ? Quel est le profil de température de la fermentation ? L'aspect important qui suit est le malt. Chacun des types de grains listés au chapitre 12 a son gout unique et contribue au caractère de la bière. Par exemple, les "Stouts" sont définies en partie par leur parfum d'orge grillé non malté. Les variétés de houblon jouent un rôle également. La différence entre une "English Pale Ale" et une "American Pale Ale" tient principalement aux différence d'arômes entre les houblons anglais et américains. Une même variété de houblons peut avoir des caractéristiques différentes si elle est cultivée dans une région différente.

 

== Ales et Lagers ==

"Ales" et "Lager" sont toutes deux brassées dans une large variété de styles. De fortes et riches (barleywine et dopplebock) jusqu'à fraîches et houblonnées (IPA et Pils). La principale différence entre ces 2 familles de bières vient du type de levure utilisé et du procédé de fermentation. Les "Ales" sont fermentées à température ambiante et dégagent typiquement une quantité significative d'esters fruités dûs à cette fermentation au chaud. Ce fruité peut-être subtil, comme dans une "Stout", ou dominant, comme dans un "Barleywine".

D'autre part, Les "Lagers" n'ont pas ce caractère fruité et peuvent être fraîches et houblonnées comme une "Pils" ou douces et malteuses comme une "Doppelbock". "Ales" et "Lager" sont toutes deux maltées, mais cette caractéristique peut varier d'une note minimale toastée ou biscuitée à une symphonie moëlleuse et épaisse. La Figure 111 est un graphique qui essaye de représenter visuellement les similarités et différences entre les styles de bières.

''http://www.howtobrew.com/images/f111.jpg''

''Figure 111 - Caractéristiques relatives des styles de bières. Ce graphique n'a pas d'échelle , mais est une tentative de positionner les bières les unes par rapport aux autres selon leur saveurs. En exagrant à l'extrème, une bière peut être Maltée-douce, Maltée-amère, Fruitée-douce ou Fruitée-amère. Chaque style de bière a été positionné aproximativement, Les aromes se recoupent souvent entre les styles et les variations à l'intérieur d'un même style peuvent recouvrir les positions des styles voisins. Ce graphique ne parvient pas non plus à décrire l'intensité d'une bière. Certaines bière comme la "Imperial Stout" ou le "Barley Wine" peuvent littéralement couvrir la moitié du graphique par leur complexité. Une bière comme la Coors light™ serait plantée aux milieu du graphique (et probablement sur un autre plan , en arrière du graphique ;) ) . Comme je l'ai dit plus haut, ca n'est qu'une tentative simplifiée à l'extrême de vous donner une vision en un clin d'oeuil de comment les principaux styles de bières se positionnent les uns par rapport aux autres.''

== Style Descriptions ==

''Coming up with a common set of descriptors for beer styles is more difficult than it sounds since there are so many styles to compare, each with a different character. One way to do it is to describe ranges for physical attributes like Original and Final Gravity, IBUs and Color, but this is really only half the story. To try and give you the other half, I illustrate each description with a commercial example and a baseline recipe. In each recipe, I identify the appropriate malt extracts and specialty grains, hop varieties, yeast strain, and fermentation conditions. I have grouped the styles by Ale and Lager according to the yeast; and sorted them on the basis of color and body to progress from lighter beers to heavier.''

''The recipes use both extract and specialty grain because this provides the most insight into the beer style for the beginning brewer. If you do not have access to a particular specialty grain, then substitute an equivalent amount of an extract that contains that grain. For example: Amber malt extract instead of Pale extract with Crystal 60 malt or Dark malt extract instead of Pale extract with Chocolate malt.''

''NOTE: All recipe calculations for OG and IBUs assume the use of a 3 gallon high gravity boil for a 5 gallon batch. Depending on the type of extract used, the actual boil volume could be as high as 4 gallons. You may want to recalculate your gravity and hop additions for your own equipment. All-grain versions of the same recipes assume 6 gallons of wort being collected and boiled to produce the same 5 gallon batch. Hop boil utilization will increase because of the change in boil volumes, so be sure to use the calculations presented in Chapter 5 - Hops, to account for the increased utilization and adjust your hop amounts accordingly.''

''
== Ale Styles ==

'''Weizen''' You may not realize it, but wheat beer used to be one of the most popular styles in America a century ago. Wheat was abundant and after a hot hard day working in the fields, a light, tart wheat beer is very refreshing. The most popular style of wheat beer at the time was patterned after the tart Berliner Weiss beers of Germany. Berliner Weiss is brewed using three parts wheat malt to one part barley malt and fermented with a combination of ale yeast and lactic acid bacteria. After fermentation it is dosed with a substantial quantity of young, fermenting beer (krausened), and bottled. American weissbier used similar yeast cultures, but the common practice was to use unmalted wheat in the form of grits; only about 30% of the grist was wheat. The excess of proteins in wheat cause most wheat beers to be hazy, if not downright cloudy. Hefeweizens go a step further with the beer being cloudy with suspended yeast. The thought of drinking that much yeast is appalling in a pale ale, but it really works with hefeweizens; they are quite tasty. Hefeweizen is not tart like Berliner Weiss because it are not fermented with lactic acid cultures.

Wheat beer became extinct with Prohibition in the United States, and has only been revived in the last decade. Today's American wheat beer is loosely modeled after weizen but are made with a standard, flocculant ale yeast and not the specialized German weizenbier yeasts with their spicy, clove-like character. The Noble-type hops are most appropriate for the light body and spicy character of wheats. Wheat beers are usually light, but dunkles (darks), bocks (strong) and dunkles weizenbock are common variations. Spices are often used with wheat beers; Belgian Wit uses Coriander and dried Curacua orange peel with some lactic acid sourness to produce a truly unique beer.

OG: 1.035 - 1.045 FG: 1.005 - 1.010 20 - 30 IBUs Commercial example: Sierra Nevada Wheat 

[http://www.howtobrew.com/images/f112.jpg [[Image:]]] 

'''Three Weisse Guys - American Wheat Beer''' 
{| border="1" cellspacing="2" cellpadding="2"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" | <dir>

6 lbs. of Wheat Malt Extract (60% Wheat, 40% Barley)
</dir>
| valign="top" |

72

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.072

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.043

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" | <dir>

1.5 oz Liberty (4%) at 60 minutes 1 oz Liberty (4%) at 30 minutes
</dir>
| valign="top" |

17 9

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" |

26

|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" | <dir>

American Ale
</dir>
| valign="top" colspan="3" | <dir>

10 days at 65 °F in Primary Fermenter.
</dir>
|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | <dir>

All-Extract
</dir>
| valign="top" colspan="3" |

(same)

|-
| valign="top" | <dir>

All-Grain
</dir>
| valign="top" colspan="3" | <dir>

5 lbs. of 2 Row Base Malt 3 lbs. of (un)Malted Wheat
</dir>
|-
| valign="top" colspan="5" | '''Mash Schedule - Multi Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Beta Glucan Protein Rest Conversion Rest

| valign="top" | 
110°F 125°F 152°F

| valign="top" colspan="2" | 
15 minutes 15 minutes 60 minutes

|}

'''Pale Ales''' There is a lot of variety in the Pale Ale family. Pale is a relative term and was originally applied as pale-as-compared-to-Stout. Pale ales can range from golden to deep amber, depending on the amount of Crystal malts used. Crystal malts are the defining ingredient to the malt character of a Pale ale, giving it a honey or caramel-like sweetness. The top fermenting ale yeast and warm fermentation temperature give pale ales a subtle fruitiness. Pale ales are best served cool, about 55 °F, to allow the fruit and caramel notes to emerge.

There are several varieties of Pale Ale; more than I will attempt to cover here. I will provide a description and recipe for each of my favorite types.

'''English Special Bitter''' There are several substyles of British pale ale, these include the mild, bitter, special bitter and India pale ale. These styles share many characteristics. All are brewed from water high in sulfates for a crisp hop finish to balance the ester and malt flavors. Many examples of the style have a hint of butterscotch from the presence of diacetyl. These beers usually have what is considered a low level of carbonation. Drinkers in the United States would probably describe them as flat. The beer is brewed to a low final gravity yielding a dry finish with only a low level of residual sweetness that does not mask the hop finish. In particular, the English Special Bitter is a marvelous beer. There is a supporting depth of malt flavor with fruity overtones that adds warmth, but the hop bitterness is the distinguishing characteristic of the flavor and lingers in the finish.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 45 IBUs 

Commercial Example: Young's Special Bitter

[http://www.howtobrew.com/images/f113.jpg [[Image:]]] 

'''Lord Crouchback's Special Bitter''' 
{| border="1" cellspacing="2" cellpadding="2"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" | <dir>

6 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Crystal 60L Malt
</dir>
| valign="top" | 73 2
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.075
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.045
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" | <dir>

1 oz of [http://www.northernbrewer.com/ Northern Brewer] (9%) at 60 minutes 3/4 oz of East Kent Goldings (5%) at 30 3/4 oz of East Kent Goldings (5%) at 15
</dir>
| valign="top" | 25 8 5
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 38
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" | <dir>

Whitbread English Ale
</dir>
| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. 

Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | <dir>

All-Extract
</dir>
| valign="top" colspan="3" | <dir>

4 lbs. of Pale Malt LME 2 lbs. of Amber [http://www.dmebrewing.com/ DME].
</dir>
|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

7 lbs. of British Pale Ale Malt or 2 Row Base Malt 1/2 lb. of Crystal 60 or 1/4 each of Crystal 35 and Crystal 80

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
152°F

| valign="top" colspan="2" | 
60 minutes

|}

'''India Pale Ale''' This ale was originally just a stronger version of the common pale ale, but the style has evolved a bit to today's version, which does not use as much Crystal Malt. The IPA style arose from the months long sea journey to India, during which the beer conditioned with hops in the barrel. Extra hops were added to help prevent spoilage during the long voyage. This conditioning time mellowed the hop bitterness to a degree and imparted a wealth of hop aroma to the beer. Homebrewed IPA should also be given a long conditioning time either in the bottle or in a secondary fermentor. If a secondary fermentor is used the beer should be dry hopped with an ounce of British aroma hops like East Kent Goldings. Conditioning time should be 4 - 6 weeks depending on OG and IBU levels. Stronger = Longer.

OG: 1.055 - 1.065 FG: 1.010 - 1.015 50 - 80 IBUs 

Commercial Example: Anchor Liberty Ale

[http://www.howtobrew.com/images/f114.jpg [[Image:]]] 

'''Victory and Chaos India Pale Ale''' 
{| border="1" cellspacing="2" cellpadding="5"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" | 8 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Crystal 120L Malt
| valign="top" | 96 4
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.100
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.062
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

2 oz of Galena (11%) at 60 minutes 2 oz of East Kent Goldings (5%) at 15 min. 1 oz of East Kent Goldings (5%) at 5 min.

| valign="top" |

47 11 2

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 60
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" | <dir>

Whitbread English Ale
</dir>
| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 3 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" |

All-Extract

| valign="top" colspan="3" |

7 lbs. of Pale Malt LME 2 lbs. of Amber [http://www.dmebrewing.com/ DME]

|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

10 lbs. of British Pale Ale Malt or 2 Row Base Malt 1/2 lb. of Crystal 120

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" colspan="2" | 
152°F

| valign="top" | 
60 minutes

|}

'''American Pale Ale''' American pale ale is an adaptation of classic British pale ale. The American Ale yeast strain produces less esters than comparable ale yeasts, and thus American pale ale has a less fruity taste than its British counterpart. American pale ales vary in color from gold to dark amber and typically have a hint of sweet caramel from the use of crystal malt that does not mask the hop finish. With the resurgence of interest in ales in the United States, American pale ale evolved from a renewed interest in American hop varieties and a higher level of bitterness as microbreweries experimented with craft brewing. The Cascade hop has become a staple of American microbrewing and is the signature hop for American pale ales. It has a distinctive citrusy aroma compared to European hops and has enabled American pale ale to stand shoulder to shoulder with other classic beer styles.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 45 IBUs 

Commercial Example: Sierra Nevada Pale Ale 

[http://www.howtobrew.com/images/f115.jpg [[Image:]]] 

'''Lady Liberty Ale - American Pale Ale''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Crystal 60L Malt 

| valign="top" |

72 3

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.075

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.045

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

3/4 oz of [http://www.northernbrewer.com/ Northern Brewer] (9%) at 60 min. 3/4 oz of Cascade (7%) at 30 minutes 3/4 oz of Cascade (7%) at 15 minutes 

| valign="top" |

19 11 7

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 37
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

American Ale(liquid)

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

4 lbs. of Pale Malt LME, 2 lbs. of Amber [http://www.dmebrewing.com/ DME].

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7 lbs. of 2 Row Base Malt or British Pale Ale Malt 1/2 lb. of Crystal 60 or 1/4 each of Crystal 35 and Crystal 80 

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60

|}

'''Brown Ales''' There are several kinds of brown ale, but we will only describe three variations: sweet, nutty, and hoppy. The sweet brown ales of England are made with a lot of Crystal malt and a low hopping rate. The nutty brown ales, also of England, are made with Crystal malt plus a percentage of toasted malts (e.g. Biscuit or Victory) but still a low hopping rate. The hoppy brown ales, which can be nutty also, arose from the US homebrew scene when hop-crazy homebrewers decided that most brown ales were just too wimpy. Beauty is on the palate of the beholder, I suppose. Brown Ales as a class have grown to bridge the gap between Pale Ales and Porters. I will present a basic American brown ale and include a nutty option. Contrary to popular myth there are no nuts or nut extracts in classic brown ales; toasted malts give the beer a nut-like flavor and nut brown color.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 45 IBUs

Commercial Example: [http://www.newcastlebrown.com/ Newcastle Brown Ale], Pete's Wicked Ale, [http://www.realbeer.com/cgi-bin/realbeer/cust_redir.cgi?27273&http://www.merchantduvin.com/pages/5_breweries/samsmith.html Samuel Smith]'s Nut Brown Ale

[http://www.howtobrew.com/images/f116.jpg [[Image:]]] 

'''Tittabawasee Brown Ale''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale [http://www.dmebrewing.com/ DME] 1 lb. of Crystal 60L Malt 1/4 lb. of Chocolate Malt

| valign="top" |

80 3 1

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.084

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.050

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

3/4 oz of Nugget (10%) at 60 minutes 1 oz of Willamette (5%) at 30 minutes 1 oz of Willamette (5%) at 15 minutes 

| valign="top" |

21 11 6

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 38
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Cooper's Ale or Yeast Lab Australian Ale

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" |

All-Extract

| valign="top" colspan="3" |

4 lbs. of Pale Malt LME 2.5 lbs. of Amber [http://www.dmebrewing.com/ DME] .5 lbs. of Dark [http://www.dmebrewing.com/ DME]

|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

7.5 lbs. of 2 Row Base Malt or British Pale Ale Malt 1 lb. of Crystal 60 1/4 lb. of Chocolate malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60

|}

'''Porter''' A porter is an ale with a dark color and very malty flavor with a bit of a roasted finish. A porter differs from a brown ale by being stronger, more full bodied and darker with more of a roasted malt finish, but less so than a stout. Porters should be fairly well attenuated (dry), though sweet porters are not uncommon. Compared to stout, a porter should be lighter in both body and color. When held up to the light, a porter should have a deep ruby red glow.

Historically, porters preceded stouts and had a much different character than today. This difference can be described as a tartness or sourness imparted by both the yeast and the malt. Porter used to be brewed and stored in wooden barrels that harbored a yeast called Brettanomyces which imparts a secondary fermentation characteristic commonly described as "horse sweat". Another one of those acquired tastes. The other dominant note was from the use of Brown Malt, which was used as the base malt. The beer was then aged for about 6 months before serving. The aging time was necessary for the rough flavors of the brown malt to mellow. My Santa Nevada Porter, an all-grain recipe listed at the end of the Porter section, uses brown malt and does indeed benefit from 4 months of conditioning time. What starts out as harshly bitter-malt beer turns into a sweeter, smooth elixir. It is a very good beer if you are careful to not to oxidize it during the brewing and let it age for several months before drinking.

OG: 1.048 - 1.060 FG: 1.008 - 1.013 25 - 45 IBUs 

Commercial Example: Sierra Nevada Porter, Yuengling Porter. 

[http://www.howtobrew.com/images/f117.jpg [[Image:]]] 

'''Port O' Palmer - Porter''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Chocolate Malt 1/2 lb. of Crystal 60L Malt 1/4 lb. of Black Patent Malt

| valign="top" |

72 3 3 1

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.079

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.048

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Nugget (10%) at 60 minutes 3/4 oz of Willamette (5%) at 40 minutes 1/2 oz of Willamette (5%) at 20 minutes

| valign="top" |

26 9 4

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 39
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

American Ale(liquid)

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" |

All-Extract

| valign="top" colspan="3" |

4 lbs. of Pale Malt LME 2 lbs. of Amber [http://www.dmebrewing.com/ DME] 1 lb. of Dark [http://www.dmebrewing.com/ DME].

|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

7.5 lbs. of 2 Row Base Malt or British Pale Ale Malt 1/2 lb. of Chocolate Malt 1/2 lb. of Crystal 60L Malt 1/4 lb. of Black Patent Malt 

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60

|}

'''Santa Nevada Porter - (All-Grain Recipe)'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

8 lbs. of 2 Row Base Malt 1/2 lb. of Special B Malt 1 lb. of Crystal 80L Malt 1/2 lb. of Chocolate Malt 1 lb. of Brown Malt

| valign="top" |

40 2 4 2 4

|-
| valign="top" colspan="3" | BG for 6 Gallons
| valign="top" |

1.052

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.062

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Galena (11%) at 60 minutes 1/2 oz of East Kent Goldings (5%) at 40 min. 1/2 oz of East Kent Goldings (5%) at 20 min.

| valign="top" |

38 7 5

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 50
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Irish Ale (liquid)

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 3 wk Secondary. Allow to Bottle Condition at least 1 month.

|-
| valign="top" colspan="5" | ''''''Mash Schedule - Two Step Infusion''''''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Beta Conversion Alpha Conversion

| valign="top" | 
145°F 158°F

| valign="top" colspan="2" | 
30 30

|}

With Porters and Stouts, English yeast strains are good choices for more of the tart character that is part of these styles. Any of the dry yeasts like Windsor would also be good.

'''Stout''' Arguably one of the most popular styles among homebrewers, stouts vary a lot in flavor, degree of roastiness, and body. There are dry stouts, sweet stouts, export stouts, oatmeal stouts, coffee stouts and more besides. The one defining characteristic of a stout is the use of highly roasted malts and/or unmalted roast barley. The most popular, [http://www.guinness-webstore.com/ Guinness] Extra Stout, is the defining example of Irish dry stout and uses only pale malt, unmalted roast barley and flaked barley; no crystal malt is used. English stouts tend to be of the sweet stout style and will include chocolate and crystal malts. Some English stouts do not use any black malt or roast barley at all. Export stouts are brewed to a very high gravity, 1.075 - 1.100 with a huge complexity of flavors, sweet and tarry, fruity and quite bitter. Oatmeal stouts are my favorite, being a sweet / Irish stout with the smooth silkiness of oatmeal added in. Coffee stouts are another homebrew favorite, the taste of coffee perfectly complements the roast character of a stout.

OG: 1.045 - 1.075 FG: 1.012 - 1.020 35 - 70 IBUs 

Commercial Examples: [http://www.guinness-webstore.com/ Guinness] Extra Stout, Murphy's Stout, Young's Oatmeal Stout 

[http://www.howtobrew.com/images/f118.jpg [[Image:]]] 

'''Mill Run Stout'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale [http://www.dmebrewing.com/ DME] 1/2 lb. of Crystal 60L Malt 1/2 lb. of Black Roast Barley

| valign="top" |

80 4 3

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.087

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.052

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Galena (11%) at 60 minutes 1 oz of Chinook (11%) at 30 minutes

| valign="top" |

27 21

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" |

48

|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Irish Ale or British Ale

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 3 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Dark [http://www.dmebrewing.com/ DME]

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

8 lbs. of 2 Row Base Malt or British Pale Ale Malt, 1/2 lb. of Black Roast Barley 1/2 lb. of flaked barley 1/2 lb. of Crystal 60L Malt

|-
| valign="top" colspan="5" |

'''Mash Schedule - Single Temperature Infusion'''

|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60 minutes

|}

'''Oatmeal Stout:''' Oatmeal Stout Extract is now available from some of the larger mail-order homebrew suppliers. Use in place of the Dark [http://www.dmebrewing.com/ DME]. The all-grain brewer can add a pound of Instant Oats to the mash with a 20 minute Beta Glucan Rest at 110°F to make lautering easier.

'''Coffee Stout:''' This is an easy variation to any Stout recipe. Simply add up to a quart of fresh, moderately-strong, drip-brewed coffee to the fermentor. If the coffee is boiled with the wort it degrades the aroma and flavor. (It's why coffee percolators quickly went out of style after Mr. Coffee came along.)

'''Barleywine''' Barleywine is the drink of the gods, the intellectual ones anyway. Few beverages can equal the complexity of flavors that a properly aged barleywine has: malt, fruit, spice, and warmth from the high level of alcohol (9-14%). Barleywine has been around for several hundred years. It was known as Strong Ale in medieval times and was probably brewed long before the introduction of hops. Recipes for barleywines vary greatly, but can be loosely organized into 3 categories. There are strong barleywines with more emphasis on the malt and sweetness than on the hop character. There are more balanced strong barleywines which strive to keep the hop bitterness and flavor on equal footing with malt. Finally there are the lightweights of the barleywine world, often the ones that are most available commercially, that make use of various brewing sugars to lighten the body while keeping the alcohol content high. The hop levels are usually balanced in these lighter barleywines.

Barleywines tend to require the use of malt extracts to help achieve the high gravities that are their hallmark. Barleywines usually consist primarily of pale and crystal malts to avoid masking the flavor with roasted malts. The color of barleywine ranges from deep gold to ruby red. Wheat and rye malts are popular additions for the spiciness these malts provide, counterbalancing the heavy maltiness of the barley. A barleywine is meant to be sipped in front of the fire on a cold winter's night, providing the fuel for philosophical thoughts on science and the wonders of metallurgy.

OG: 1.090 - 1.130 FG: 1.015 - 1.035 100 - 150 IBUs 

[http://www.howtobrew.com/images/f119.jpg [[Image:]]] 

'''Fightin' Urak-Hai Barleywine'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

5 lbs. Wheat Malt Extract 8 lbs. Pale [http://www.dmebrewing.com/ DME] 1/2 lb. Special B Malt 1/2 lb. Chocolate Malt 

| valign="top" | 45 80 2 2
|-
| valign="top" colspan="3" | BG for 4 Gallons
| valign="top" | 1.129
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.103
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

3 oz Columbus (10%) for 60 minutes 3 oz Nugget (12%) for 30 minutes 1 oz Columbus (10%) for 15 minutes 

| valign="top" | 51 47 8
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 106
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

American Ale or English Ale

| valign="top" colspan="3" |

Pitch the entire dregs from a previous batch of beer, preferably from the Secondary Fermenter. Be sure to use blowoff tube in a 6.5 gal fermentor, this will be messy. 2 - 3 week Primary at 65°F, 1 - 3 month secondary. Bottle and condition for an additional 3 months before drinking.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

Substitute 1.5 lbs. of Dark Malt Extract for specialty grains.

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

5 lbs. Wheat Malt 12 lbs. Pale Ale Malt 1/2 lb. Special B Malt 1/2 lb. Chocolate Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi Rest Mash'''
|-
| valign="top" | Rest
| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Protein Rest Beta Conversion Alpha Conversion

| valign="top" | 
122°F 140°F 158°F

| valign="top" colspan="2" | 
20 30 30

|}

Barleywines are meant to be consumed in small amounts so it best to use 12 oz or smaller bottles. The amount of priming sugar should be reduced to 1/2 - 2/3 cup per 5 gallons because the beer will continue to ferment for months in the bottle. The normal amount of priming sugar plus this residual fermentation would cause the bottles to overcarbonate.

== Lager Styles ==

'''Pilsner''' Beer as the world knew it changed dramatically in 1842 when the brewery in the town of Pilsen (today part of the Czech Republic) produced the first light golden lager. Until that time, beers had been rather dark, varying from amber ("pale"), to deep brown or black. Today Pilsner Urquell is that same beer, "the Original of Pilsen." The original Pilsner beer is a hoppy, dry beer of 1.045 OG. The Pilsner style is imitated more than any other and interpretations run from the light flowery lagers of Germany to the maltier, more herbal versions of the Netherlands, to the increasingly tasteless varieties of Light and Dry from the United States and Japan. Most of these are broadly in the Pilsner style but lack the assertive noble hop bitterness and flavor of the original.

Brewing a true pilsner can be fairly difficult, especially from an all-grain point of view. Pilsen has very soft water, the next closest thing to distilled water and the malt flavors are very clean and fresh. There is no place for an off-flavor to hide. The use of only base malt makes maintaining a proper mash pH difficult, especially during lautering, for brewers using moderately hard water. Water that is high in carbonates has too much buffering capacity for the meager amount of acidity provided by the malt. When brewing an all-grain pilsner, it is often best to use a large proportion of distilled or de-ionized water to provide the right mash conditions and prevent tannin astringency.

OG: 1.045 - 1.055 FG: 1.006 - 1.012 30 - 40 IBUs 

Commercial Example: Pilsner Urquell 

[http://www.howtobrew.com/images/f120.jpg [[Image:]]] 

'''Zatec Pils''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6.5 lbs. of Alexander's Pale LME

| valign="top" |

78

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.078

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.047

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Perle (7%) at 60 minutes 1.25 oz of Saaz (4%) at 30 minutes 1 oz of Saaz (4%) at 15 minutes

| valign="top" |

19 10 5

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" |

34

|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Czech Pils or Bohemian Lager

| valign="top" colspan="3" |

Primary Ferment at 50°F for 2 weeks, rack and Lager at 40°F for 6 weeks. Prime and bottle at room temperature.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

(same)

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

8 lbs. of 2 Row Base Malt or German Pils (Lager) Malt 

|-
| valign="top" colspan="5" |

'''Mash Schedule - Multi Rest Mash'''

|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Protein (If Pils Malt) Beta ConversionAlpha Conversion

| valign="top" | 
125°F 140°F 158°F

| valign="top" colspan="2" | 
20 minutes 30 minutes 30 minutes

|}

'''Pre- Prohibition American Lager''' Around the turn of the century in the United States, the Pilsner style was very popular but with a typically American difference. That difference was corn (maize). Its only natural that in the largest corn growing region in the world that some would wind up in beer as a fermentable. In addition, 6 row barley was the most common variety available but its higher protein levels made it difficult to brew with. Adding corn (with almost no protein) to the mash helped dilute the total protein levels and added some flavor complexity as well. Unfortunately, Prohibition and higher brewing costs afterward helped to increase the use of corn and rice in American Pilsner-style beers to the point of blandness.

The beer of our grandfathers was a delicious, malty sweet beer with a balanced hoppiness. No commercially produced beer today adequately represents this beer that started the lager revolution in the United States. The strength of the beer used to fall in the mid 50s with a hopping of 25 - 40 IBUs. The style had become lighter by the time of Prohibition and afterwards tended to have an average gravity in the mid 40s with a correspondingly lower hopping rate of 20 - 30 IBUs. This beer can only be brewed using all-grain techniques due to the use of flaked maize or cooked corn grits which must be mashed. Refined corn sugar just doesn't cut it.

OG: 1.045 - 1.055 FG: 1.006 - 1.012 20 - 40 IBUs 

[http://www.howtobrew.com/images/f121.jpg [[Image:]]] 

'''Your Father's Mustache - American Lager'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

7 lbs. of 6 Row Base Malt 1.75 lbs. of Flaked Maize

| valign="top" | 37 10
|-
| valign="top" colspan="3" | BG for 6 Gallons
| valign="top" | 1.047
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.056
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Cluster (7.5%) at 60 minutes 1/4 oz of Styrian Goldings (5%) at 10 min. 1/4 oz of Styrian Goldings (5%) at 0 min.

| valign="top" | 28 2 0
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 30
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bavarian Lager

| valign="top" colspan="3" |

Primary at 50°F for 2 weeks, Lager at 34°F for 7 weeks.

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Protein Rest Beta Conversion Alpha Conversion Mashout

| valign="top" | 
122°F 140°F 158°F 170°F

| valign="top" colspan="2" | 
30 15 40 10

|}
(Recipe contributed by Jeff Renner)

'''California Common (Steam-type)''' This is the most well-known historic American beer style; it was developed in the San Francisco Bay area in the mid-1800s. The Steam appellation most likely refers to the high degree of carbonation that the beers were reportedly served with as well as its then high-tech sound. San Francisco has a moderate climate year 'round, typically cool, cloudy and about 60°F in the winter months. The new bottom cropping (lager) yeasts did not behave like the ale yeasts brewers were used to working with. So, they hit on using wide shallow vessels, normally used for cooling after boiling, to ferment in which allowed the wort to stay cool during fermentation and provided for faster settling of the yeast after fermentation. Using lager yeast at these relatively high temperatures caused the beer to develop some of the fruity notes of ales while retaining the clean crisp taste of lager beers. American grown hops, like Cluster, were used to the tune of 20 - 40 IBUs. The hop profile of Steam-type beer is predominantly from higher alpha acid hops with a more herbal character. The present day incarnation of California Common Beer, Anchor Steam(tm) beer, uses American grown [http://www.northernbrewer.com/ Northern Brewer] exclusively. The beer should be highly carbonated with a medium body and a light caramel color.

OG: 1.040 - 1.055 FG: 1.012 - 1.018 30 - 40 IBUs 

Commercial Example: Anchor Steam 

[http://www.howtobrew.com/images/f122.jpg [[Image:]]] 

'''No. 4 Shay Steam - California Common Beer'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale LME 3/4 lbs. of Crystal 40 Malt 1/4 lbs. of Malto-Dextrin Powder

| valign="top" | 72 5 3
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.080
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.048
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1.5 oz No. Brewer (7.5%) at 60 min. .5 oz No. Brewer (7.5%) at 15 minutes

| valign="top" | 30 5
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 35
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

California Lager (liquid)

| valign="top" colspan="3" |

Primary at 60°F for 2 weeks, Secondary optional for 2 weeks (60°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Pale LME 1 lbs. of Amber Malt Extract

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7 lbs. of 2 Row Base Malt 3/4 lbs. of Crystal 40 Malt 1/2 lbs. of Dextrin Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
153°F

| valign="top" colspan="2" | 
60

|}

'''Bock''' Bock beer is an old style, most likely introduced in Munich about 1638. The style grew out of the then world-famous beer of Einbeck. It was a strong beer brewed from 1/3 wheat and 2/3 barley with a pale color, and crisp taste with a hint of acidity. (The acidity was a carryover from the sour wheat beers of the day.) It was brewed as an ale, but was stored cold for extended periods. Einbecker beer was widely exported and was the envy of the region.

For years, the nobles of Munich tried to imitate the strong northern beer in their breweries with limited success. Finally in 1612, the brewmaster of Einbeck was persuaded to go south and work on producing a strong beer for Munich. The beer was released in 1638, a strong beer interpretation of the Munich Braunbier, a rich malty brown ale. The classic Munich Bock beer is a lager with an assertive malt character, a warmth from the higher alcohol level and only enough hop bitterness to just balance the sweetness of the malt. Bock and its big monastic brother, Doppelbock, should not have any fusel alcohol character nor any of the fruitiness of ales.

Doppelbock is a descendent of the heavy rich beers of the Paulener Monks, who brewed this beer as liquid bread for their fasts at Lent and Advent. They named their beer, "Salvator" and many breweries brewing in this style have appended -ator to their beer's names. Today, Doppelbock has a higher contribution of roasted malt, yielding hints of chocolate or vanilla. These beers are fermented cold to force the yeast to take their time in consuming the high gravity worts. The beer is lagered for a long period to encourage the yeast to reduce any off flavors that would detract from the malt taste.

OG: 1.060 - 1.070 FG: 1.013 - 1.020 25 - 35 IBUs 

Commercial Example: Dock Street Bock, Einbecker Ur-Bock 

[http://www.howtobrew.com/images/f123.jpg [[Image:]]] 

'''Einbock'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

8 lbs. of Pale LME 1.5 lbs. of Crystal 15 Malt 1.5 lbs. of Munich Malt or 1.5 lbs. of Toasted Base Malt, soaked for an hour and then toasted for 45 minutes at 350°F.

| valign="top" | 84 7 ~4 ~4
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.107
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.064
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1.5 oz Perle (9%) at 60 min. 3/4 oz Tettnanger Tettnang (4%) at 10 minutes

| valign="top" | 28 2
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 30
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bavarian Lager (liquid)

| valign="top" colspan="3" |

Primary at 50°F for 2 weeks, Secondary (lager) for 5 weeks (40°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract (not recommended)
| valign="top" colspan="3" |

8 lbs. of Pale LME 2 lbs. of Amber LME

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

5 lbs. of 2 Row Base Malt 5 lbs. of Munich Malt 1 lbs. of Crystal 15 Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi-Step Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Liquification Beta Conversion Alpha Conversion

| valign="top" | 
104°F 140°F 158°F

| valign="top" colspan="2" | 
20 30 30

|}

Doppelbock Option: Increase the extract to 9 lbs. and change the Crystal Malt from Crystal 15 to Crystal 80. Increase the hop amounts to maintain about 30 IBUs for the batch. Also, use a larger starter, about 1 gallon's worth, but only pitch the slurry.

'''Vienna''' The Vienna style of lager was developed in the mid-1800s in the town of Vienna, naturally. It grew from the Marzen/Oktoberfest styles of Bavaria, but was influenced by the rise of the Pilsener style of Bohemia. Attempts to imitate the Pilsen style had resulted in harsh beers, due to the differences in brewing water between the two regions. The water of Bavaria (Germany) is higher in carbonates than that of Bohemia (Czech Republic). As discussed in Chapter 13, the use of pale malts in alkaline water results in too high a mash pH that extracts tannins from the grain husks. Of course, they didn't know this back then. They did know that they could brew darker beers that didn't have the astringency problems. The sweet amber lager now known as Vienna was the result of their efforts to produce a lighter beer. It became immensely popular and was copied in other brewing countries.

There was a lot of immigration from Central Europe to Texas and Mexico at that time, and of course the people brought their beer and brewing techniques with them. The hot climate were abysmal for lager brewing though, and commercial offerings were poorly regarded. Fortunately by the late 1800s, refrigeration became commercially viable and variations of Old World style lagers became very popular. The principle variation of the Vienna style in the New World is the Graf-Style Vienna, named after the Mexican brewer (Santiago Graf) who developed it. It incorporated a small percentage of heavily roast malt to compensate for the more alkaline water of the region, giving it a deep amber color with hints of red.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 30 IBUs 

Commercial Example: Negra Modelo, Dos Equis 

[http://www.howtobrew.com/images/f124.jpg [[Image:]]] 

'''Cold But Not Baroque - Vienna Lager'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

7 lbs. of Pale LME 1/4 lb. of Crystal 30 Malt 1/4 lbs. of Crystal 80 Malt 1/4 lbs. of Crystal 120 Malt 3 oz of Black Patent Malt (added separately for last 15 minutes of steep)

| valign="top" | 84 2 1 1 0
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.088
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.053
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz Liberty (4%) at 45 minutes 2 oz Liberty (4%) at 30 minutes 1 oz Liberty (4%) at 15 minutes

| valign="top" | 9 15 5
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 29
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bohemian Lager (liquid)

| valign="top" colspan="3" |

Primary at 45°F for 2 weeks, Secondary for 6 weeks (35°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Pale LME 1 lbs. of Amber Malt Extract 1/2 lb. of Dark Extract

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7.5 lbs. of 2 Row Lager Malt 1/4 lbs. of Crystal 30 Malt 1/4 lbs. of Crystal 80 Malt 1/4 lbs. of Crystal 120 Malt 3 oz of Black Patent Malt (at Mashout)

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi-Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Liquification Beta Conversion Alpha Conversion

| valign="top" | 
104°F 140°F 158°F

| valign="top" colspan="2" | 
20 20 40

|}

'''Oktoberfest''' The Marzen and Festival beer were part of the basis of the Vienna style. Whereas the Vienna was intended to the everyday premium drinking beer, the Oktoberfest was made for Festivals. The original festival was a royal wedding sometime around 1500, and they have been celebrating ever since. (Great ideas are timeless.) This rich amber style incorporates quite a bit of variation, from being soft and malty, malty and dry, to malty and balanced, and malty/bitter. Be that as it may, the hallmark of the Oktoberfest/Marzen style is the maltiness and a drier finish to make it less filling. If you plan to Polka for 12 hours straight, then this is your beer.

OG: 1.055 - 1.065 FG: 1.010 - 1.016 25 - 30 IBUs 

Commercial Example: [http://spatenusa.com/ Spaten] Oktoberfest, Paulener Oktoberfest, Full Sail Oktoberfest 

[http://www.howtobrew.com/images/f125.jpg [[Image:]]] 

'''Denkenfreudenburgerbrau - Oktoberfest'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

7 lbs. of Pale LME 6 oz of Caramunich Malt 6 oz of Crystal 80 Malt 6 oz of Crystal 120 Malt 1/2 lb. of Munich Malt or 1/2 lbs. of Toasted Base Malt, soaked for an hour and then toasted for 45 minutes at 350°F.
| valign="top" | 84 2 3 3 2
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.094
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.056
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |
2 oz Liberty (4%) at 45 minutes 1 oz Liberty (4%) at 30 minutes 1 oz Liberty (4%) at 15 minutes

| valign="top" | 17 7 4
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 28
|-
| valign="top" | '''Yeast(s)'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bavarian Lager

| valign="top" colspan="3" |

Primary at 45°F for 2 weeks, Secondary (lager)for 6 weeks (35°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Pale LME 2 lbs. of Amber Malt Extract

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7 lbs. of 2 Row Lager Malt 6 oz of Caramunich Malt 6 oz of Crystal 80 Malt 6 oz of Crystal 120 Malt 1/2 lb. of Munich Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi-Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Liquification Beta Conversion Alpha Conversion

| valign="top" | 
104°F 140°F 158°F

| valign="top" colspan="2" | 
20 30 30

|}

So there you have it, the Reader's Digest version of some of the classic beer styles of the world. There are many, many more. If all this talk of different malts and tastes has made you thirsty, zip on down to your local GoodBeer Store, and bring back some samples for research and development. Don't be shy - how else can you decide what your want to brew next?

'''References''' Jackson, M, ''New World Guide to Beer'', Courage Books, Philadelphia Pennsylvania, 1988.

Bergen, R., ''[http://brewingtechniques.com/library/backissues/issue1.1/bergen.html American Wheat Beers]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 1, No. 1, 1993.

Bergen, R., ''[http://brewingtechniques.com/library/backissues/issue1.4/bergen.html A Stout Companion]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 1, No. 4, 1993.

Bergen, R., ''[http://brewingtechniques.com/library/styles/2_1style.html California Steaming]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 2, No. 1, 1994.

Bergen, R., Porters - ''[http://brewingtechniques.com/library/backissues/issue1.3/bergen.html Then and Now]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 1, No. 3, 1993.

Tomlinson, T., ''[http://brewingtechniques.com/library/styles/2_2style.html India Pale Ale, Part 1: IPA and Empire]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 2, No. 2, 1994.

Tomlinson, T., ''[http://brewingtechniques.com/library/styles/2_3style.html India Pale Ale, Part 2: The Sun Never Sets]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 2, No. 3, 1994.

Slosberg, P., ''The Road to an American Brown Ale'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 3, No. 3, 1995.

Richman, D., ''Bock'', Brewers Publications, Boulder Colorado, 1994.

Lewis, M., ''Stout'', Brewers Publications, Boulder Colorado, 1995.

Foster, T., ''Porter'', Brewers Publications, Boulder Colorado, 1992.

Fix, G., L., ''Vienna'', Marzen, Oktoberfest, Brewers Publications, Boulder Colorado, 1991.

Foster, T., ''Pale Ale'', Brewers Publications, Boulder Colorado, 1990.

Miller, D., ''Continental Pilsener'', Brewers Publications, Boulder Colorado, 1990.

Eckhardt, Fred, ''The Essentials of Beer Style'', Fred Eckhardt Communications, Portland Ore., 1989.

Renner, J., personal communication, November, 1995.
''

How to brew/Section 4/Chap 19 : Styles préférés

2009-12-09T09:38:57Z

Sorg : /* Ales vs. Lagers */

== Une Question de Style ==

''Il existe tant de style de bières, qu'il est difficile de savoir par ou commencer. Il y a beaucoup plus de styles que simplement "blonde" ou "brune". Chaque bière à son gout caractéristique, lié à la levure, aux malts, aux houblons, à l'eau ou à la combinaison des 4 ingrédients. Le meilleur moyen de définir un style et de nommer les ingrédients et les conditions de fermentations. Changez un seul de ces éléments et vous changerez probablement de catégorie de bière. Chaque pays, chaque région géographique, et même chaque village peut avoir son propre style de bière. Vous devez désormais commencer à comprendre que la plupart des styles de bières découlent des conditions locales de brassage. Les ingrédients disponibles, le profil de l'eau , le climat : Tous ces éléments se combinent pour dicter le caractère d la meilleure bière qu'un brasseur peut produire. Dans une certaine mesure, votre succès en tant que brasseur amateur dependra de votre compréhension du style de bière que vos conditions locales vous permettent de produire avec le plus de réussite.''

''Le point de départ pour définir un style de bière est la levure: Est-ce une souche "Ale" ou "Lager" qui sera utilisée ? Quel est le profil de température de la fermentation ? L'aspect important qui suit est le malt. Chacune des types de grains listés au chapitre 12 a son gout unique et contribue au caractère de la bière. Par exemple, les éStouts" sont définies en partie par leur parfum d'orge grillée non malté. Les variétés de houblon jouent un rôle également. La différence entre une "English Pale Ale" et une "American Pale Ale" tient principalement aux différence d'aromes entre les houblons anglais et américains. Une même variété de houblons peut avoir des caractéristiques différentes si elle est cultivée dans une région différente. ''

 

== Ales vs. Lagers ==

''"Ales" et "Lager" sont toutes deux brassées dans une large variété de styles, De fortes et riches (barleywine et dopplebock) jusqu'à fraiches et houblonnées (IPA et Pils). La principale différence entre ces 2 familles de bières vient du type de levure utilisé et du procédé de fermentation. Les "Ales" sont fermentées à température ambiante et dégagent typiquement une quantité significative d'esters fruités du à cette fermentation au chaud. Ce fruité peut-être subtil, comme dans une "Stout", ou dominant, comme dans un"Barleywine". ''

''D'autre part, Les "Lagers" n'ont pas ce caractère fruité et peuvent être fraiche et houblonnée comme une "Pils" ou douce et malteuse comme une "Doppelbock". "Ales" et "Lager" sont toutes deux maltées, mais cette caractéristique peut varier d'une note minimale toastée ou biscuitée à une symphonie moelleuse et épaisse. La Figure 111 est un graphique qui essaye de représenter visuellement les similarités et différences entre les styles de bières.''

''http://www.howtobrew.com/images/f111.jpg''

''Figure 111 - Relative Flavors of Beer Styles This chart is not to any scale but is a subjective attempt to describe how different beer styles taste relative to one another. As an over-simplification, a beer may be Malty - Sweet, Malty - Bitter, Fruity - Sweet, or Fruity - Bitter. Each beer style was placed on the chart via a great deal of "arm waving". The flavors often overlap between styles, and the variation within a single style can often bridge the positions of the styles next to it. This chart also fails to describe a beer's intensity. Some beer styles like Imperial Stout and Barleywine can literally cover half the chart in their complexity. A beer like Coors Light™ would be smack-dab in the middle (and probably on another plane behind the chart). As I said above, this is an oversimplified attempt to give you a first glance at how a lot of the beer styles relate to one another.''

== Style Descriptions ==

''Coming up with a common set of descriptors for beer styles is more difficult than it sounds since there are so many styles to compare, each with a different character. One way to do it is to describe ranges for physical attributes like Original and Final Gravity, IBUs and Color, but this is really only half the story. To try and give you the other half, I illustrate each description with a commercial example and a baseline recipe. In each recipe, I identify the appropriate malt extracts and specialty grains, hop varieties, yeast strain, and fermentation conditions. I have grouped the styles by Ale and Lager according to the yeast; and sorted them on the basis of color and body to progress from lighter beers to heavier.''

''The recipes use both extract and specialty grain because this provides the most insight into the beer style for the beginning brewer. If you do not have access to a particular specialty grain, then substitute an equivalent amount of an extract that contains that grain. For example: Amber malt extract instead of Pale extract with Crystal 60 malt or Dark malt extract instead of Pale extract with Chocolate malt.''

''NOTE: All recipe calculations for OG and IBUs assume the use of a 3 gallon high gravity boil for a 5 gallon batch. Depending on the type of extract used, the actual boil volume could be as high as 4 gallons. You may want to recalculate your gravity and hop additions for your own equipment. All-grain versions of the same recipes assume 6 gallons of wort being collected and boiled to produce the same 5 gallon batch. Hop boil utilization will increase because of the change in boil volumes, so be sure to use the calculations presented in Chapter 5 - Hops, to account for the increased utilization and adjust your hop amounts accordingly.''

''
== Ale Styles ==

'''Weizen''' You may not realize it, but wheat beer used to be one of the most popular styles in America a century ago. Wheat was abundant and after a hot hard day working in the fields, a light, tart wheat beer is very refreshing. The most popular style of wheat beer at the time was patterned after the tart Berliner Weiss beers of Germany. Berliner Weiss is brewed using three parts wheat malt to one part barley malt and fermented with a combination of ale yeast and lactic acid bacteria. After fermentation it is dosed with a substantial quantity of young, fermenting beer (krausened), and bottled. American weissbier used similar yeast cultures, but the common practice was to use unmalted wheat in the form of grits; only about 30% of the grist was wheat. The excess of proteins in wheat cause most wheat beers to be hazy, if not downright cloudy. Hefeweizens go a step further with the beer being cloudy with suspended yeast. The thought of drinking that much yeast is appalling in a pale ale, but it really works with hefeweizens; they are quite tasty. Hefeweizen is not tart like Berliner Weiss because it are not fermented with lactic acid cultures.

Wheat beer became extinct with Prohibition in the United States, and has only been revived in the last decade. Today's American wheat beer is loosely modeled after weizen but are made with a standard, flocculant ale yeast and not the specialized German weizenbier yeasts with their spicy, clove-like character. The Noble-type hops are most appropriate for the light body and spicy character of wheats. Wheat beers are usually light, but dunkles (darks), bocks (strong) and dunkles weizenbock are common variations. Spices are often used with wheat beers; Belgian Wit uses Coriander and dried Curacua orange peel with some lactic acid sourness to produce a truly unique beer.

OG: 1.035 - 1.045 FG: 1.005 - 1.010 20 - 30 IBUs Commercial example: Sierra Nevada Wheat 

[http://www.howtobrew.com/images/f112.jpg [[Image:]]] 

'''Three Weisse Guys - American Wheat Beer''' 
{| border="1" cellspacing="2" cellpadding="2"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" | <dir>

6 lbs. of Wheat Malt Extract (60% Wheat, 40% Barley)
</dir>
| valign="top" |

72

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.072

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.043

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" | <dir>

1.5 oz Liberty (4%) at 60 minutes 1 oz Liberty (4%) at 30 minutes
</dir>
| valign="top" |

17 9

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" |

26

|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" | <dir>

American Ale
</dir>
| valign="top" colspan="3" | <dir>

10 days at 65 °F in Primary Fermenter.
</dir>
|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | <dir>

All-Extract
</dir>
| valign="top" colspan="3" |

(same)

|-
| valign="top" | <dir>

All-Grain
</dir>
| valign="top" colspan="3" | <dir>

5 lbs. of 2 Row Base Malt 3 lbs. of (un)Malted Wheat
</dir>
|-
| valign="top" colspan="5" | '''Mash Schedule - Multi Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Beta Glucan Protein Rest Conversion Rest

| valign="top" | 
110°F 125°F 152°F

| valign="top" colspan="2" | 
15 minutes 15 minutes 60 minutes

|}

'''Pale Ales''' There is a lot of variety in the Pale Ale family. Pale is a relative term and was originally applied as pale-as-compared-to-Stout. Pale ales can range from golden to deep amber, depending on the amount of Crystal malts used. Crystal malts are the defining ingredient to the malt character of a Pale ale, giving it a honey or caramel-like sweetness. The top fermenting ale yeast and warm fermentation temperature give pale ales a subtle fruitiness. Pale ales are best served cool, about 55 °F, to allow the fruit and caramel notes to emerge.

There are several varieties of Pale Ale; more than I will attempt to cover here. I will provide a description and recipe for each of my favorite types.

'''English Special Bitter''' There are several substyles of British pale ale, these include the mild, bitter, special bitter and India pale ale. These styles share many characteristics. All are brewed from water high in sulfates for a crisp hop finish to balance the ester and malt flavors. Many examples of the style have a hint of butterscotch from the presence of diacetyl. These beers usually have what is considered a low level of carbonation. Drinkers in the United States would probably describe them as flat. The beer is brewed to a low final gravity yielding a dry finish with only a low level of residual sweetness that does not mask the hop finish. In particular, the English Special Bitter is a marvelous beer. There is a supporting depth of malt flavor with fruity overtones that adds warmth, but the hop bitterness is the distinguishing characteristic of the flavor and lingers in the finish.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 45 IBUs 

Commercial Example: Young's Special Bitter

[http://www.howtobrew.com/images/f113.jpg [[Image:]]] 

'''Lord Crouchback's Special Bitter''' 
{| border="1" cellspacing="2" cellpadding="2"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" | <dir>

6 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Crystal 60L Malt
</dir>
| valign="top" | 73 2
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.075
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.045
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" | <dir>

1 oz of [http://www.northernbrewer.com/ Northern Brewer] (9%) at 60 minutes 3/4 oz of East Kent Goldings (5%) at 30 3/4 oz of East Kent Goldings (5%) at 15
</dir>
| valign="top" | 25 8 5
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 38
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" | <dir>

Whitbread English Ale
</dir>
| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. 

Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | <dir>

All-Extract
</dir>
| valign="top" colspan="3" | <dir>

4 lbs. of Pale Malt LME 2 lbs. of Amber [http://www.dmebrewing.com/ DME].
</dir>
|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

7 lbs. of British Pale Ale Malt or 2 Row Base Malt 1/2 lb. of Crystal 60 or 1/4 each of Crystal 35 and Crystal 80

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
152°F

| valign="top" colspan="2" | 
60 minutes

|}

'''India Pale Ale''' This ale was originally just a stronger version of the common pale ale, but the style has evolved a bit to today's version, which does not use as much Crystal Malt. The IPA style arose from the months long sea journey to India, during which the beer conditioned with hops in the barrel. Extra hops were added to help prevent spoilage during the long voyage. This conditioning time mellowed the hop bitterness to a degree and imparted a wealth of hop aroma to the beer. Homebrewed IPA should also be given a long conditioning time either in the bottle or in a secondary fermentor. If a secondary fermentor is used the beer should be dry hopped with an ounce of British aroma hops like East Kent Goldings. Conditioning time should be 4 - 6 weeks depending on OG and IBU levels. Stronger = Longer.

OG: 1.055 - 1.065 FG: 1.010 - 1.015 50 - 80 IBUs 

Commercial Example: Anchor Liberty Ale

[http://www.howtobrew.com/images/f114.jpg [[Image:]]] 

'''Victory and Chaos India Pale Ale''' 
{| border="1" cellspacing="2" cellpadding="5"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" | 8 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Crystal 120L Malt
| valign="top" | 96 4
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.100
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.062
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

2 oz of Galena (11%) at 60 minutes 2 oz of East Kent Goldings (5%) at 15 min. 1 oz of East Kent Goldings (5%) at 5 min.

| valign="top" |

47 11 2

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 60
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" | <dir>

Whitbread English Ale
</dir>
| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 3 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" |

All-Extract

| valign="top" colspan="3" |

7 lbs. of Pale Malt LME 2 lbs. of Amber [http://www.dmebrewing.com/ DME]

|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

10 lbs. of British Pale Ale Malt or 2 Row Base Malt 1/2 lb. of Crystal 120

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" colspan="2" | 
152°F

| valign="top" | 
60 minutes

|}

'''American Pale Ale''' American pale ale is an adaptation of classic British pale ale. The American Ale yeast strain produces less esters than comparable ale yeasts, and thus American pale ale has a less fruity taste than its British counterpart. American pale ales vary in color from gold to dark amber and typically have a hint of sweet caramel from the use of crystal malt that does not mask the hop finish. With the resurgence of interest in ales in the United States, American pale ale evolved from a renewed interest in American hop varieties and a higher level of bitterness as microbreweries experimented with craft brewing. The Cascade hop has become a staple of American microbrewing and is the signature hop for American pale ales. It has a distinctive citrusy aroma compared to European hops and has enabled American pale ale to stand shoulder to shoulder with other classic beer styles.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 45 IBUs 

Commercial Example: Sierra Nevada Pale Ale 

[http://www.howtobrew.com/images/f115.jpg [[Image:]]] 

'''Lady Liberty Ale - American Pale Ale''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Crystal 60L Malt 

| valign="top" |

72 3

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.075

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.045

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

3/4 oz of [http://www.northernbrewer.com/ Northern Brewer] (9%) at 60 min. 3/4 oz of Cascade (7%) at 30 minutes 3/4 oz of Cascade (7%) at 15 minutes 

| valign="top" |

19 11 7

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 37
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

American Ale(liquid)

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

4 lbs. of Pale Malt LME, 2 lbs. of Amber [http://www.dmebrewing.com/ DME].

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7 lbs. of 2 Row Base Malt or British Pale Ale Malt 1/2 lb. of Crystal 60 or 1/4 each of Crystal 35 and Crystal 80 

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60

|}

'''Brown Ales''' There are several kinds of brown ale, but we will only describe three variations: sweet, nutty, and hoppy. The sweet brown ales of England are made with a lot of Crystal malt and a low hopping rate. The nutty brown ales, also of England, are made with Crystal malt plus a percentage of toasted malts (e.g. Biscuit or Victory) but still a low hopping rate. The hoppy brown ales, which can be nutty also, arose from the US homebrew scene when hop-crazy homebrewers decided that most brown ales were just too wimpy. Beauty is on the palate of the beholder, I suppose. Brown Ales as a class have grown to bridge the gap between Pale Ales and Porters. I will present a basic American brown ale and include a nutty option. Contrary to popular myth there are no nuts or nut extracts in classic brown ales; toasted malts give the beer a nut-like flavor and nut brown color.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 45 IBUs

Commercial Example: [http://www.newcastlebrown.com/ Newcastle Brown Ale], Pete's Wicked Ale, [http://www.realbeer.com/cgi-bin/realbeer/cust_redir.cgi?27273&http://www.merchantduvin.com/pages/5_breweries/samsmith.html Samuel Smith]'s Nut Brown Ale

[http://www.howtobrew.com/images/f116.jpg [[Image:]]] 

'''Tittabawasee Brown Ale''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale [http://www.dmebrewing.com/ DME] 1 lb. of Crystal 60L Malt 1/4 lb. of Chocolate Malt

| valign="top" |

80 3 1

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.084

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.050

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

3/4 oz of Nugget (10%) at 60 minutes 1 oz of Willamette (5%) at 30 minutes 1 oz of Willamette (5%) at 15 minutes 

| valign="top" |

21 11 6

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 38
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Cooper's Ale or Yeast Lab Australian Ale

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" |

All-Extract

| valign="top" colspan="3" |

4 lbs. of Pale Malt LME 2.5 lbs. of Amber [http://www.dmebrewing.com/ DME] .5 lbs. of Dark [http://www.dmebrewing.com/ DME]

|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

7.5 lbs. of 2 Row Base Malt or British Pale Ale Malt 1 lb. of Crystal 60 1/4 lb. of Chocolate malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60

|}

'''Porter''' A porter is an ale with a dark color and very malty flavor with a bit of a roasted finish. A porter differs from a brown ale by being stronger, more full bodied and darker with more of a roasted malt finish, but less so than a stout. Porters should be fairly well attenuated (dry), though sweet porters are not uncommon. Compared to stout, a porter should be lighter in both body and color. When held up to the light, a porter should have a deep ruby red glow.

Historically, porters preceded stouts and had a much different character than today. This difference can be described as a tartness or sourness imparted by both the yeast and the malt. Porter used to be brewed and stored in wooden barrels that harbored a yeast called Brettanomyces which imparts a secondary fermentation characteristic commonly described as "horse sweat". Another one of those acquired tastes. The other dominant note was from the use of Brown Malt, which was used as the base malt. The beer was then aged for about 6 months before serving. The aging time was necessary for the rough flavors of the brown malt to mellow. My Santa Nevada Porter, an all-grain recipe listed at the end of the Porter section, uses brown malt and does indeed benefit from 4 months of conditioning time. What starts out as harshly bitter-malt beer turns into a sweeter, smooth elixir. It is a very good beer if you are careful to not to oxidize it during the brewing and let it age for several months before drinking.

OG: 1.048 - 1.060 FG: 1.008 - 1.013 25 - 45 IBUs 

Commercial Example: Sierra Nevada Porter, Yuengling Porter. 

[http://www.howtobrew.com/images/f117.jpg [[Image:]]] 

'''Port O' Palmer - Porter''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Chocolate Malt 1/2 lb. of Crystal 60L Malt 1/4 lb. of Black Patent Malt

| valign="top" |

72 3 3 1

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.079

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.048

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Nugget (10%) at 60 minutes 3/4 oz of Willamette (5%) at 40 minutes 1/2 oz of Willamette (5%) at 20 minutes

| valign="top" |

26 9 4

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 39
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

American Ale(liquid)

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" |

All-Extract

| valign="top" colspan="3" |

4 lbs. of Pale Malt LME 2 lbs. of Amber [http://www.dmebrewing.com/ DME] 1 lb. of Dark [http://www.dmebrewing.com/ DME].

|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

7.5 lbs. of 2 Row Base Malt or British Pale Ale Malt 1/2 lb. of Chocolate Malt 1/2 lb. of Crystal 60L Malt 1/4 lb. of Black Patent Malt 

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60

|}

'''Santa Nevada Porter - (All-Grain Recipe)'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

8 lbs. of 2 Row Base Malt 1/2 lb. of Special B Malt 1 lb. of Crystal 80L Malt 1/2 lb. of Chocolate Malt 1 lb. of Brown Malt

| valign="top" |

40 2 4 2 4

|-
| valign="top" colspan="3" | BG for 6 Gallons
| valign="top" |

1.052

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.062

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Galena (11%) at 60 minutes 1/2 oz of East Kent Goldings (5%) at 40 min. 1/2 oz of East Kent Goldings (5%) at 20 min.

| valign="top" |

38 7 5

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 50
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Irish Ale (liquid)

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 3 wk Secondary. Allow to Bottle Condition at least 1 month.

|-
| valign="top" colspan="5" | ''''''Mash Schedule - Two Step Infusion''''''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Beta Conversion Alpha Conversion

| valign="top" | 
145°F 158°F

| valign="top" colspan="2" | 
30 30

|}

With Porters and Stouts, English yeast strains are good choices for more of the tart character that is part of these styles. Any of the dry yeasts like Windsor would also be good.

'''Stout''' Arguably one of the most popular styles among homebrewers, stouts vary a lot in flavor, degree of roastiness, and body. There are dry stouts, sweet stouts, export stouts, oatmeal stouts, coffee stouts and more besides. The one defining characteristic of a stout is the use of highly roasted malts and/or unmalted roast barley. The most popular, [http://www.guinness-webstore.com/ Guinness] Extra Stout, is the defining example of Irish dry stout and uses only pale malt, unmalted roast barley and flaked barley; no crystal malt is used. English stouts tend to be of the sweet stout style and will include chocolate and crystal malts. Some English stouts do not use any black malt or roast barley at all. Export stouts are brewed to a very high gravity, 1.075 - 1.100 with a huge complexity of flavors, sweet and tarry, fruity and quite bitter. Oatmeal stouts are my favorite, being a sweet / Irish stout with the smooth silkiness of oatmeal added in. Coffee stouts are another homebrew favorite, the taste of coffee perfectly complements the roast character of a stout.

OG: 1.045 - 1.075 FG: 1.012 - 1.020 35 - 70 IBUs 

Commercial Examples: [http://www.guinness-webstore.com/ Guinness] Extra Stout, Murphy's Stout, Young's Oatmeal Stout 

[http://www.howtobrew.com/images/f118.jpg [[Image:]]] 

'''Mill Run Stout'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale [http://www.dmebrewing.com/ DME] 1/2 lb. of Crystal 60L Malt 1/2 lb. of Black Roast Barley

| valign="top" |

80 4 3

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.087

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.052

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Galena (11%) at 60 minutes 1 oz of Chinook (11%) at 30 minutes

| valign="top" |

27 21

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" |

48

|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Irish Ale or British Ale

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 3 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Dark [http://www.dmebrewing.com/ DME]

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

8 lbs. of 2 Row Base Malt or British Pale Ale Malt, 1/2 lb. of Black Roast Barley 1/2 lb. of flaked barley 1/2 lb. of Crystal 60L Malt

|-
| valign="top" colspan="5" |

'''Mash Schedule - Single Temperature Infusion'''

|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60 minutes

|}

'''Oatmeal Stout:''' Oatmeal Stout Extract is now available from some of the larger mail-order homebrew suppliers. Use in place of the Dark [http://www.dmebrewing.com/ DME]. The all-grain brewer can add a pound of Instant Oats to the mash with a 20 minute Beta Glucan Rest at 110°F to make lautering easier.

'''Coffee Stout:''' This is an easy variation to any Stout recipe. Simply add up to a quart of fresh, moderately-strong, drip-brewed coffee to the fermentor. If the coffee is boiled with the wort it degrades the aroma and flavor. (It's why coffee percolators quickly went out of style after Mr. Coffee came along.)

'''Barleywine''' Barleywine is the drink of the gods, the intellectual ones anyway. Few beverages can equal the complexity of flavors that a properly aged barleywine has: malt, fruit, spice, and warmth from the high level of alcohol (9-14%). Barleywine has been around for several hundred years. It was known as Strong Ale in medieval times and was probably brewed long before the introduction of hops. Recipes for barleywines vary greatly, but can be loosely organized into 3 categories. There are strong barleywines with more emphasis on the malt and sweetness than on the hop character. There are more balanced strong barleywines which strive to keep the hop bitterness and flavor on equal footing with malt. Finally there are the lightweights of the barleywine world, often the ones that are most available commercially, that make use of various brewing sugars to lighten the body while keeping the alcohol content high. The hop levels are usually balanced in these lighter barleywines.

Barleywines tend to require the use of malt extracts to help achieve the high gravities that are their hallmark. Barleywines usually consist primarily of pale and crystal malts to avoid masking the flavor with roasted malts. The color of barleywine ranges from deep gold to ruby red. Wheat and rye malts are popular additions for the spiciness these malts provide, counterbalancing the heavy maltiness of the barley. A barleywine is meant to be sipped in front of the fire on a cold winter's night, providing the fuel for philosophical thoughts on science and the wonders of metallurgy.

OG: 1.090 - 1.130 FG: 1.015 - 1.035 100 - 150 IBUs 

[http://www.howtobrew.com/images/f119.jpg [[Image:]]] 

'''Fightin' Urak-Hai Barleywine'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

5 lbs. Wheat Malt Extract 8 lbs. Pale [http://www.dmebrewing.com/ DME] 1/2 lb. Special B Malt 1/2 lb. Chocolate Malt 

| valign="top" | 45 80 2 2
|-
| valign="top" colspan="3" | BG for 4 Gallons
| valign="top" | 1.129
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.103
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

3 oz Columbus (10%) for 60 minutes 3 oz Nugget (12%) for 30 minutes 1 oz Columbus (10%) for 15 minutes 

| valign="top" | 51 47 8
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 106
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

American Ale or English Ale

| valign="top" colspan="3" |

Pitch the entire dregs from a previous batch of beer, preferably from the Secondary Fermenter. Be sure to use blowoff tube in a 6.5 gal fermentor, this will be messy. 2 - 3 week Primary at 65°F, 1 - 3 month secondary. Bottle and condition for an additional 3 months before drinking.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

Substitute 1.5 lbs. of Dark Malt Extract for specialty grains.

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

5 lbs. Wheat Malt 12 lbs. Pale Ale Malt 1/2 lb. Special B Malt 1/2 lb. Chocolate Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi Rest Mash'''
|-
| valign="top" | Rest
| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Protein Rest Beta Conversion Alpha Conversion

| valign="top" | 
122°F 140°F 158°F

| valign="top" colspan="2" | 
20 30 30

|}

Barleywines are meant to be consumed in small amounts so it best to use 12 oz or smaller bottles. The amount of priming sugar should be reduced to 1/2 - 2/3 cup per 5 gallons because the beer will continue to ferment for months in the bottle. The normal amount of priming sugar plus this residual fermentation would cause the bottles to overcarbonate.

== Lager Styles ==

'''Pilsner''' Beer as the world knew it changed dramatically in 1842 when the brewery in the town of Pilsen (today part of the Czech Republic) produced the first light golden lager. Until that time, beers had been rather dark, varying from amber ("pale"), to deep brown or black. Today Pilsner Urquell is that same beer, "the Original of Pilsen." The original Pilsner beer is a hoppy, dry beer of 1.045 OG. The Pilsner style is imitated more than any other and interpretations run from the light flowery lagers of Germany to the maltier, more herbal versions of the Netherlands, to the increasingly tasteless varieties of Light and Dry from the United States and Japan. Most of these are broadly in the Pilsner style but lack the assertive noble hop bitterness and flavor of the original.

Brewing a true pilsner can be fairly difficult, especially from an all-grain point of view. Pilsen has very soft water, the next closest thing to distilled water and the malt flavors are very clean and fresh. There is no place for an off-flavor to hide. The use of only base malt makes maintaining a proper mash pH difficult, especially during lautering, for brewers using moderately hard water. Water that is high in carbonates has too much buffering capacity for the meager amount of acidity provided by the malt. When brewing an all-grain pilsner, it is often best to use a large proportion of distilled or de-ionized water to provide the right mash conditions and prevent tannin astringency.

OG: 1.045 - 1.055 FG: 1.006 - 1.012 30 - 40 IBUs 

Commercial Example: Pilsner Urquell 

[http://www.howtobrew.com/images/f120.jpg [[Image:]]] 

'''Zatec Pils''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6.5 lbs. of Alexander's Pale LME

| valign="top" |

78

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.078

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.047

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Perle (7%) at 60 minutes 1.25 oz of Saaz (4%) at 30 minutes 1 oz of Saaz (4%) at 15 minutes

| valign="top" |

19 10 5

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" |

34

|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Czech Pils or Bohemian Lager

| valign="top" colspan="3" |

Primary Ferment at 50°F for 2 weeks, rack and Lager at 40°F for 6 weeks. Prime and bottle at room temperature.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

(same)

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

8 lbs. of 2 Row Base Malt or German Pils (Lager) Malt 

|-
| valign="top" colspan="5" |

'''Mash Schedule - Multi Rest Mash'''

|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Protein (If Pils Malt) Beta ConversionAlpha Conversion

| valign="top" | 
125°F 140°F 158°F

| valign="top" colspan="2" | 
20 minutes 30 minutes 30 minutes

|}

'''Pre- Prohibition American Lager''' Around the turn of the century in the United States, the Pilsner style was very popular but with a typically American difference. That difference was corn (maize). Its only natural that in the largest corn growing region in the world that some would wind up in beer as a fermentable. In addition, 6 row barley was the most common variety available but its higher protein levels made it difficult to brew with. Adding corn (with almost no protein) to the mash helped dilute the total protein levels and added some flavor complexity as well. Unfortunately, Prohibition and higher brewing costs afterward helped to increase the use of corn and rice in American Pilsner-style beers to the point of blandness.

The beer of our grandfathers was a delicious, malty sweet beer with a balanced hoppiness. No commercially produced beer today adequately represents this beer that started the lager revolution in the United States. The strength of the beer used to fall in the mid 50s with a hopping of 25 - 40 IBUs. The style had become lighter by the time of Prohibition and afterwards tended to have an average gravity in the mid 40s with a correspondingly lower hopping rate of 20 - 30 IBUs. This beer can only be brewed using all-grain techniques due to the use of flaked maize or cooked corn grits which must be mashed. Refined corn sugar just doesn't cut it.

OG: 1.045 - 1.055 FG: 1.006 - 1.012 20 - 40 IBUs 

[http://www.howtobrew.com/images/f121.jpg [[Image:]]] 

'''Your Father's Mustache - American Lager'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

7 lbs. of 6 Row Base Malt 1.75 lbs. of Flaked Maize

| valign="top" | 37 10
|-
| valign="top" colspan="3" | BG for 6 Gallons
| valign="top" | 1.047
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.056
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Cluster (7.5%) at 60 minutes 1/4 oz of Styrian Goldings (5%) at 10 min. 1/4 oz of Styrian Goldings (5%) at 0 min.

| valign="top" | 28 2 0
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 30
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bavarian Lager

| valign="top" colspan="3" |

Primary at 50°F for 2 weeks, Lager at 34°F for 7 weeks.

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Protein Rest Beta Conversion Alpha Conversion Mashout

| valign="top" | 
122°F 140°F 158°F 170°F

| valign="top" colspan="2" | 
30 15 40 10

|}
(Recipe contributed by Jeff Renner)

'''California Common (Steam-type)''' This is the most well-known historic American beer style; it was developed in the San Francisco Bay area in the mid-1800s. The Steam appellation most likely refers to the high degree of carbonation that the beers were reportedly served with as well as its then high-tech sound. San Francisco has a moderate climate year 'round, typically cool, cloudy and about 60°F in the winter months. The new bottom cropping (lager) yeasts did not behave like the ale yeasts brewers were used to working with. So, they hit on using wide shallow vessels, normally used for cooling after boiling, to ferment in which allowed the wort to stay cool during fermentation and provided for faster settling of the yeast after fermentation. Using lager yeast at these relatively high temperatures caused the beer to develop some of the fruity notes of ales while retaining the clean crisp taste of lager beers. American grown hops, like Cluster, were used to the tune of 20 - 40 IBUs. The hop profile of Steam-type beer is predominantly from higher alpha acid hops with a more herbal character. The present day incarnation of California Common Beer, Anchor Steam(tm) beer, uses American grown [http://www.northernbrewer.com/ Northern Brewer] exclusively. The beer should be highly carbonated with a medium body and a light caramel color.

OG: 1.040 - 1.055 FG: 1.012 - 1.018 30 - 40 IBUs 

Commercial Example: Anchor Steam 

[http://www.howtobrew.com/images/f122.jpg [[Image:]]] 

'''No. 4 Shay Steam - California Common Beer'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale LME 3/4 lbs. of Crystal 40 Malt 1/4 lbs. of Malto-Dextrin Powder

| valign="top" | 72 5 3
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.080
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.048
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1.5 oz No. Brewer (7.5%) at 60 min. .5 oz No. Brewer (7.5%) at 15 minutes

| valign="top" | 30 5
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 35
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

California Lager (liquid)

| valign="top" colspan="3" |

Primary at 60°F for 2 weeks, Secondary optional for 2 weeks (60°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Pale LME 1 lbs. of Amber Malt Extract

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7 lbs. of 2 Row Base Malt 3/4 lbs. of Crystal 40 Malt 1/2 lbs. of Dextrin Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
153°F

| valign="top" colspan="2" | 
60

|}

'''Bock''' Bock beer is an old style, most likely introduced in Munich about 1638. The style grew out of the then world-famous beer of Einbeck. It was a strong beer brewed from 1/3 wheat and 2/3 barley with a pale color, and crisp taste with a hint of acidity. (The acidity was a carryover from the sour wheat beers of the day.) It was brewed as an ale, but was stored cold for extended periods. Einbecker beer was widely exported and was the envy of the region.

For years, the nobles of Munich tried to imitate the strong northern beer in their breweries with limited success. Finally in 1612, the brewmaster of Einbeck was persuaded to go south and work on producing a strong beer for Munich. The beer was released in 1638, a strong beer interpretation of the Munich Braunbier, a rich malty brown ale. The classic Munich Bock beer is a lager with an assertive malt character, a warmth from the higher alcohol level and only enough hop bitterness to just balance the sweetness of the malt. Bock and its big monastic brother, Doppelbock, should not have any fusel alcohol character nor any of the fruitiness of ales.

Doppelbock is a descendent of the heavy rich beers of the Paulener Monks, who brewed this beer as liquid bread for their fasts at Lent and Advent. They named their beer, "Salvator" and many breweries brewing in this style have appended -ator to their beer's names. Today, Doppelbock has a higher contribution of roasted malt, yielding hints of chocolate or vanilla. These beers are fermented cold to force the yeast to take their time in consuming the high gravity worts. The beer is lagered for a long period to encourage the yeast to reduce any off flavors that would detract from the malt taste.

OG: 1.060 - 1.070 FG: 1.013 - 1.020 25 - 35 IBUs 

Commercial Example: Dock Street Bock, Einbecker Ur-Bock 

[http://www.howtobrew.com/images/f123.jpg [[Image:]]] 

'''Einbock'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

8 lbs. of Pale LME 1.5 lbs. of Crystal 15 Malt 1.5 lbs. of Munich Malt or 1.5 lbs. of Toasted Base Malt, soaked for an hour and then toasted for 45 minutes at 350°F.

| valign="top" | 84 7 ~4 ~4
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.107
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.064
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1.5 oz Perle (9%) at 60 min. 3/4 oz Tettnanger Tettnang (4%) at 10 minutes

| valign="top" | 28 2
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 30
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bavarian Lager (liquid)

| valign="top" colspan="3" |

Primary at 50°F for 2 weeks, Secondary (lager) for 5 weeks (40°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract (not recommended)
| valign="top" colspan="3" |

8 lbs. of Pale LME 2 lbs. of Amber LME

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

5 lbs. of 2 Row Base Malt 5 lbs. of Munich Malt 1 lbs. of Crystal 15 Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi-Step Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Liquification Beta Conversion Alpha Conversion

| valign="top" | 
104°F 140°F 158°F

| valign="top" colspan="2" | 
20 30 30

|}

Doppelbock Option: Increase the extract to 9 lbs. and change the Crystal Malt from Crystal 15 to Crystal 80. Increase the hop amounts to maintain about 30 IBUs for the batch. Also, use a larger starter, about 1 gallon's worth, but only pitch the slurry.

'''Vienna''' The Vienna style of lager was developed in the mid-1800s in the town of Vienna, naturally. It grew from the Marzen/Oktoberfest styles of Bavaria, but was influenced by the rise of the Pilsener style of Bohemia. Attempts to imitate the Pilsen style had resulted in harsh beers, due to the differences in brewing water between the two regions. The water of Bavaria (Germany) is higher in carbonates than that of Bohemia (Czech Republic). As discussed in Chapter 13, the use of pale malts in alkaline water results in too high a mash pH that extracts tannins from the grain husks. Of course, they didn't know this back then. They did know that they could brew darker beers that didn't have the astringency problems. The sweet amber lager now known as Vienna was the result of their efforts to produce a lighter beer. It became immensely popular and was copied in other brewing countries.

There was a lot of immigration from Central Europe to Texas and Mexico at that time, and of course the people brought their beer and brewing techniques with them. The hot climate were abysmal for lager brewing though, and commercial offerings were poorly regarded. Fortunately by the late 1800s, refrigeration became commercially viable and variations of Old World style lagers became very popular. The principle variation of the Vienna style in the New World is the Graf-Style Vienna, named after the Mexican brewer (Santiago Graf) who developed it. It incorporated a small percentage of heavily roast malt to compensate for the more alkaline water of the region, giving it a deep amber color with hints of red.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 30 IBUs 

Commercial Example: Negra Modelo, Dos Equis 

[http://www.howtobrew.com/images/f124.jpg [[Image:]]] 

'''Cold But Not Baroque - Vienna Lager'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

7 lbs. of Pale LME 1/4 lb. of Crystal 30 Malt 1/4 lbs. of Crystal 80 Malt 1/4 lbs. of Crystal 120 Malt 3 oz of Black Patent Malt (added separately for last 15 minutes of steep)

| valign="top" | 84 2 1 1 0
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.088
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.053
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz Liberty (4%) at 45 minutes 2 oz Liberty (4%) at 30 minutes 1 oz Liberty (4%) at 15 minutes

| valign="top" | 9 15 5
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 29
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bohemian Lager (liquid)

| valign="top" colspan="3" |

Primary at 45°F for 2 weeks, Secondary for 6 weeks (35°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Pale LME 1 lbs. of Amber Malt Extract 1/2 lb. of Dark Extract

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7.5 lbs. of 2 Row Lager Malt 1/4 lbs. of Crystal 30 Malt 1/4 lbs. of Crystal 80 Malt 1/4 lbs. of Crystal 120 Malt 3 oz of Black Patent Malt (at Mashout)

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi-Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Liquification Beta Conversion Alpha Conversion

| valign="top" | 
104°F 140°F 158°F

| valign="top" colspan="2" | 
20 20 40

|}

'''Oktoberfest''' The Marzen and Festival beer were part of the basis of the Vienna style. Whereas the Vienna was intended to the everyday premium drinking beer, the Oktoberfest was made for Festivals. The original festival was a royal wedding sometime around 1500, and they have been celebrating ever since. (Great ideas are timeless.) This rich amber style incorporates quite a bit of variation, from being soft and malty, malty and dry, to malty and balanced, and malty/bitter. Be that as it may, the hallmark of the Oktoberfest/Marzen style is the maltiness and a drier finish to make it less filling. If you plan to Polka for 12 hours straight, then this is your beer.

OG: 1.055 - 1.065 FG: 1.010 - 1.016 25 - 30 IBUs 

Commercial Example: [http://spatenusa.com/ Spaten] Oktoberfest, Paulener Oktoberfest, Full Sail Oktoberfest 

[http://www.howtobrew.com/images/f125.jpg [[Image:]]] 

'''Denkenfreudenburgerbrau - Oktoberfest'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

7 lbs. of Pale LME 6 oz of Caramunich Malt 6 oz of Crystal 80 Malt 6 oz of Crystal 120 Malt 1/2 lb. of Munich Malt or 1/2 lbs. of Toasted Base Malt, soaked for an hour and then toasted for 45 minutes at 350°F.
| valign="top" | 84 2 3 3 2
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.094
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.056
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |
2 oz Liberty (4%) at 45 minutes 1 oz Liberty (4%) at 30 minutes 1 oz Liberty (4%) at 15 minutes

| valign="top" | 17 7 4
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 28
|-
| valign="top" | '''Yeast(s)'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bavarian Lager

| valign="top" colspan="3" |

Primary at 45°F for 2 weeks, Secondary (lager)for 6 weeks (35°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Pale LME 2 lbs. of Amber Malt Extract

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7 lbs. of 2 Row Lager Malt 6 oz of Caramunich Malt 6 oz of Crystal 80 Malt 6 oz of Crystal 120 Malt 1/2 lb. of Munich Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi-Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Liquification Beta Conversion Alpha Conversion

| valign="top" | 
104°F 140°F 158°F

| valign="top" colspan="2" | 
20 30 30

|}

So there you have it, the Reader's Digest version of some of the classic beer styles of the world. There are many, many more. If all this talk of different malts and tastes has made you thirsty, zip on down to your local GoodBeer Store, and bring back some samples for research and development. Don't be shy - how else can you decide what your want to brew next?

'''References''' Jackson, M, ''New World Guide to Beer'', Courage Books, Philadelphia Pennsylvania, 1988.

Bergen, R., ''[http://brewingtechniques.com/library/backissues/issue1.1/bergen.html American Wheat Beers]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 1, No. 1, 1993.

Bergen, R., ''[http://brewingtechniques.com/library/backissues/issue1.4/bergen.html A Stout Companion]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 1, No. 4, 1993.

Bergen, R., ''[http://brewingtechniques.com/library/styles/2_1style.html California Steaming]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 2, No. 1, 1994.

Bergen, R., Porters - ''[http://brewingtechniques.com/library/backissues/issue1.3/bergen.html Then and Now]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 1, No. 3, 1993.

Tomlinson, T., ''[http://brewingtechniques.com/library/styles/2_2style.html India Pale Ale, Part 1: IPA and Empire]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 2, No. 2, 1994.

Tomlinson, T., ''[http://brewingtechniques.com/library/styles/2_3style.html India Pale Ale, Part 2: The Sun Never Sets]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 2, No. 3, 1994.

Slosberg, P., ''The Road to an American Brown Ale'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 3, No. 3, 1995.

Richman, D., ''Bock'', Brewers Publications, Boulder Colorado, 1994.

Lewis, M., ''Stout'', Brewers Publications, Boulder Colorado, 1995.

Foster, T., ''Porter'', Brewers Publications, Boulder Colorado, 1992.

Fix, G., L., ''Vienna'', Marzen, Oktoberfest, Brewers Publications, Boulder Colorado, 1991.

Foster, T., ''Pale Ale'', Brewers Publications, Boulder Colorado, 1990.

Miller, D., ''Continental Pilsener'', Brewers Publications, Boulder Colorado, 1990.

Eckhardt, Fred, ''The Essentials of Beer Style'', Fred Eckhardt Communications, Portland Ore., 1989.

Renner, J., personal communication, November, 1995.
''

How to brew/Section 4/Chap 19 : Styles préférés

2009-12-09T09:24:43Z

Sorg : /* A Question of Style */

== Une Question de Style ==

''Il existe tant de style de bières, qu'il est difficile de savoir par ou commencer. Il y a beaucoup plus de styles que simplement "blonde" ou "brune". Chaque bière à son gout caractéristique, lié à la levure, aux malts, aux houblons, à l'eau ou à la combinaison des 4 ingrédients. Le meilleur moyen de définir un style et de nommer les ingrédients et les conditions de fermentations. Changez un seul de ces éléments et vous changerez probablement de catégorie de bière. Chaque pays, chaque région géographique, et même chaque village peut avoir son propre style de bière. Vous devez désormais commencer à comprendre que la plupart des styles de bières découlent des conditions locales de brassage. Les ingrédients disponibles, le profil de l'eau , le climat : Tous ces éléments se combinent pour dicter le caractère d la meilleure bière qu'un brasseur peut produire. Dans une certaine mesure, votre succès en tant que brasseur amateur dependra de votre compréhension du style de bière que vos conditions locales vous permettent de produire avec le plus de réussite.''

''Le point de départ pour définir un style de bière est la levure: Est-ce une souche "Ale" ou "Lager" qui sera utilisée ? Quel est le profil de température de la fermentation ? L'aspect important qui suit est le malt. Chacune des types de grains listés au chapitre 12 a son gout unique et contribue au caractère de la bière. Par exemple, les éStouts" sont définies en partie par leur parfum d'orge grillée non malté. Les variétés de houblon jouent un rôle également. La différence entre une "English Pale Ale" et une "American Pale Ale" tient principalement aux différence d'aromes entre les houblons anglais et américains. Une même variété de houblons peut avoir des caractéristiques différentes si elle est cultivée dans une région différente. ''

 

== Ales vs. Lagers ==

''Both ales and lagers are brewed in a wide variety of styles from strong and rich (barleywine and dopplebock) to crisp and hoppy (IPA and pilsner). The main difference between the two comes from the type of yeast used and the fermentation process. Ales are fermented at room temperature and typically have a noticeable amount of fruity-smelling esters due to this warm fermentation. The fruitiness can be subdued - as in a dry stout or dominating as in a barleywine.''

''Lagers on the other hand, lack any fruity character and may be crisp and hoppy like a pilsner or sweet and malty like a dopplebock. Both ales and lagers are malty, but this character can vary from a minimal light toast/biscuit note to a thick and chewy symphony. Figure 111 is a chart that attempts to visually represent the similarities and differences between beer styles.''

''http://www.howtobrew.com/images/f111.jpg''

''Figure 111 - Relative Flavors of Beer Styles This chart is not to any scale but is a subjective attempt to describe how different beer styles taste relative to one another. As an over-simplification, a beer may be Malty - Sweet, Malty - Bitter, Fruity - Sweet, or Fruity - Bitter. Each beer style was placed on the chart via a great deal of "arm waving". The flavors often overlap between styles, and the variation within a single style can often bridge the positions of the styles next to it. This chart also fails to describe a beer's intensity. Some beer styles like Imperial Stout and Barleywine can literally cover half the chart in their complexity. A beer like Coors Light™ would be smack-dab in the middle (and probably on another plane behind the chart). As I said above, this is an oversimplified attempt to give you a first glance at how a lot of the beer styles relate to one another.''

== Style Descriptions ==

''Coming up with a common set of descriptors for beer styles is more difficult than it sounds since there are so many styles to compare, each with a different character. One way to do it is to describe ranges for physical attributes like Original and Final Gravity, IBUs and Color, but this is really only half the story. To try and give you the other half, I illustrate each description with a commercial example and a baseline recipe. In each recipe, I identify the appropriate malt extracts and specialty grains, hop varieties, yeast strain, and fermentation conditions. I have grouped the styles by Ale and Lager according to the yeast; and sorted them on the basis of color and body to progress from lighter beers to heavier.''

''The recipes use both extract and specialty grain because this provides the most insight into the beer style for the beginning brewer. If you do not have access to a particular specialty grain, then substitute an equivalent amount of an extract that contains that grain. For example: Amber malt extract instead of Pale extract with Crystal 60 malt or Dark malt extract instead of Pale extract with Chocolate malt.''

''NOTE: All recipe calculations for OG and IBUs assume the use of a 3 gallon high gravity boil for a 5 gallon batch. Depending on the type of extract used, the actual boil volume could be as high as 4 gallons. You may want to recalculate your gravity and hop additions for your own equipment. All-grain versions of the same recipes assume 6 gallons of wort being collected and boiled to produce the same 5 gallon batch. Hop boil utilization will increase because of the change in boil volumes, so be sure to use the calculations presented in Chapter 5 - Hops, to account for the increased utilization and adjust your hop amounts accordingly.''

''
== Ale Styles ==

'''Weizen''' You may not realize it, but wheat beer used to be one of the most popular styles in America a century ago. Wheat was abundant and after a hot hard day working in the fields, a light, tart wheat beer is very refreshing. The most popular style of wheat beer at the time was patterned after the tart Berliner Weiss beers of Germany. Berliner Weiss is brewed using three parts wheat malt to one part barley malt and fermented with a combination of ale yeast and lactic acid bacteria. After fermentation it is dosed with a substantial quantity of young, fermenting beer (krausened), and bottled. American weissbier used similar yeast cultures, but the common practice was to use unmalted wheat in the form of grits; only about 30% of the grist was wheat. The excess of proteins in wheat cause most wheat beers to be hazy, if not downright cloudy. Hefeweizens go a step further with the beer being cloudy with suspended yeast. The thought of drinking that much yeast is appalling in a pale ale, but it really works with hefeweizens; they are quite tasty. Hefeweizen is not tart like Berliner Weiss because it are not fermented with lactic acid cultures.

Wheat beer became extinct with Prohibition in the United States, and has only been revived in the last decade. Today's American wheat beer is loosely modeled after weizen but are made with a standard, flocculant ale yeast and not the specialized German weizenbier yeasts with their spicy, clove-like character. The Noble-type hops are most appropriate for the light body and spicy character of wheats. Wheat beers are usually light, but dunkles (darks), bocks (strong) and dunkles weizenbock are common variations. Spices are often used with wheat beers; Belgian Wit uses Coriander and dried Curacua orange peel with some lactic acid sourness to produce a truly unique beer.

OG: 1.035 - 1.045 FG: 1.005 - 1.010 20 - 30 IBUs Commercial example: Sierra Nevada Wheat 

[http://www.howtobrew.com/images/f112.jpg [[Image:]]] 

'''Three Weisse Guys - American Wheat Beer''' 
{| border="1" cellspacing="2" cellpadding="2"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" | <dir>

6 lbs. of Wheat Malt Extract (60% Wheat, 40% Barley)
</dir>
| valign="top" |

72

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.072

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.043

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" | <dir>

1.5 oz Liberty (4%) at 60 minutes 1 oz Liberty (4%) at 30 minutes
</dir>
| valign="top" |

17 9

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" |

26

|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" | <dir>

American Ale
</dir>
| valign="top" colspan="3" | <dir>

10 days at 65 °F in Primary Fermenter.
</dir>
|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | <dir>

All-Extract
</dir>
| valign="top" colspan="3" |

(same)

|-
| valign="top" | <dir>

All-Grain
</dir>
| valign="top" colspan="3" | <dir>

5 lbs. of 2 Row Base Malt 3 lbs. of (un)Malted Wheat
</dir>
|-
| valign="top" colspan="5" | '''Mash Schedule - Multi Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Beta Glucan Protein Rest Conversion Rest

| valign="top" | 
110°F 125°F 152°F

| valign="top" colspan="2" | 
15 minutes 15 minutes 60 minutes

|}

'''Pale Ales''' There is a lot of variety in the Pale Ale family. Pale is a relative term and was originally applied as pale-as-compared-to-Stout. Pale ales can range from golden to deep amber, depending on the amount of Crystal malts used. Crystal malts are the defining ingredient to the malt character of a Pale ale, giving it a honey or caramel-like sweetness. The top fermenting ale yeast and warm fermentation temperature give pale ales a subtle fruitiness. Pale ales are best served cool, about 55 °F, to allow the fruit and caramel notes to emerge.

There are several varieties of Pale Ale; more than I will attempt to cover here. I will provide a description and recipe for each of my favorite types.

'''English Special Bitter''' There are several substyles of British pale ale, these include the mild, bitter, special bitter and India pale ale. These styles share many characteristics. All are brewed from water high in sulfates for a crisp hop finish to balance the ester and malt flavors. Many examples of the style have a hint of butterscotch from the presence of diacetyl. These beers usually have what is considered a low level of carbonation. Drinkers in the United States would probably describe them as flat. The beer is brewed to a low final gravity yielding a dry finish with only a low level of residual sweetness that does not mask the hop finish. In particular, the English Special Bitter is a marvelous beer. There is a supporting depth of malt flavor with fruity overtones that adds warmth, but the hop bitterness is the distinguishing characteristic of the flavor and lingers in the finish.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 45 IBUs 

Commercial Example: Young's Special Bitter

[http://www.howtobrew.com/images/f113.jpg [[Image:]]] 

'''Lord Crouchback's Special Bitter''' 
{| border="1" cellspacing="2" cellpadding="2"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" | <dir>

6 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Crystal 60L Malt
</dir>
| valign="top" | 73 2
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.075
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.045
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" | <dir>

1 oz of [http://www.northernbrewer.com/ Northern Brewer] (9%) at 60 minutes 3/4 oz of East Kent Goldings (5%) at 30 3/4 oz of East Kent Goldings (5%) at 15
</dir>
| valign="top" | 25 8 5
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 38
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" | <dir>

Whitbread English Ale
</dir>
| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. 

Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | <dir>

All-Extract
</dir>
| valign="top" colspan="3" | <dir>

4 lbs. of Pale Malt LME 2 lbs. of Amber [http://www.dmebrewing.com/ DME].
</dir>
|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

7 lbs. of British Pale Ale Malt or 2 Row Base Malt 1/2 lb. of Crystal 60 or 1/4 each of Crystal 35 and Crystal 80

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
152°F

| valign="top" colspan="2" | 
60 minutes

|}

'''India Pale Ale''' This ale was originally just a stronger version of the common pale ale, but the style has evolved a bit to today's version, which does not use as much Crystal Malt. The IPA style arose from the months long sea journey to India, during which the beer conditioned with hops in the barrel. Extra hops were added to help prevent spoilage during the long voyage. This conditioning time mellowed the hop bitterness to a degree and imparted a wealth of hop aroma to the beer. Homebrewed IPA should also be given a long conditioning time either in the bottle or in a secondary fermentor. If a secondary fermentor is used the beer should be dry hopped with an ounce of British aroma hops like East Kent Goldings. Conditioning time should be 4 - 6 weeks depending on OG and IBU levels. Stronger = Longer.

OG: 1.055 - 1.065 FG: 1.010 - 1.015 50 - 80 IBUs 

Commercial Example: Anchor Liberty Ale

[http://www.howtobrew.com/images/f114.jpg [[Image:]]] 

'''Victory and Chaos India Pale Ale''' 
{| border="1" cellspacing="2" cellpadding="5"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" | 8 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Crystal 120L Malt
| valign="top" | 96 4
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.100
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.062
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

2 oz of Galena (11%) at 60 minutes 2 oz of East Kent Goldings (5%) at 15 min. 1 oz of East Kent Goldings (5%) at 5 min.

| valign="top" |

47 11 2

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 60
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" | <dir>

Whitbread English Ale
</dir>
| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 3 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" |

All-Extract

| valign="top" colspan="3" |

7 lbs. of Pale Malt LME 2 lbs. of Amber [http://www.dmebrewing.com/ DME]

|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

10 lbs. of British Pale Ale Malt or 2 Row Base Malt 1/2 lb. of Crystal 120

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" colspan="2" | 
152°F

| valign="top" | 
60 minutes

|}

'''American Pale Ale''' American pale ale is an adaptation of classic British pale ale. The American Ale yeast strain produces less esters than comparable ale yeasts, and thus American pale ale has a less fruity taste than its British counterpart. American pale ales vary in color from gold to dark amber and typically have a hint of sweet caramel from the use of crystal malt that does not mask the hop finish. With the resurgence of interest in ales in the United States, American pale ale evolved from a renewed interest in American hop varieties and a higher level of bitterness as microbreweries experimented with craft brewing. The Cascade hop has become a staple of American microbrewing and is the signature hop for American pale ales. It has a distinctive citrusy aroma compared to European hops and has enabled American pale ale to stand shoulder to shoulder with other classic beer styles.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 45 IBUs 

Commercial Example: Sierra Nevada Pale Ale 

[http://www.howtobrew.com/images/f115.jpg [[Image:]]] 

'''Lady Liberty Ale - American Pale Ale''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Crystal 60L Malt 

| valign="top" |

72 3

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.075

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.045

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

3/4 oz of [http://www.northernbrewer.com/ Northern Brewer] (9%) at 60 min. 3/4 oz of Cascade (7%) at 30 minutes 3/4 oz of Cascade (7%) at 15 minutes 

| valign="top" |

19 11 7

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 37
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

American Ale(liquid)

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

4 lbs. of Pale Malt LME, 2 lbs. of Amber [http://www.dmebrewing.com/ DME].

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7 lbs. of 2 Row Base Malt or British Pale Ale Malt 1/2 lb. of Crystal 60 or 1/4 each of Crystal 35 and Crystal 80 

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60

|}

'''Brown Ales''' There are several kinds of brown ale, but we will only describe three variations: sweet, nutty, and hoppy. The sweet brown ales of England are made with a lot of Crystal malt and a low hopping rate. The nutty brown ales, also of England, are made with Crystal malt plus a percentage of toasted malts (e.g. Biscuit or Victory) but still a low hopping rate. The hoppy brown ales, which can be nutty also, arose from the US homebrew scene when hop-crazy homebrewers decided that most brown ales were just too wimpy. Beauty is on the palate of the beholder, I suppose. Brown Ales as a class have grown to bridge the gap between Pale Ales and Porters. I will present a basic American brown ale and include a nutty option. Contrary to popular myth there are no nuts or nut extracts in classic brown ales; toasted malts give the beer a nut-like flavor and nut brown color.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 45 IBUs

Commercial Example: [http://www.newcastlebrown.com/ Newcastle Brown Ale], Pete's Wicked Ale, [http://www.realbeer.com/cgi-bin/realbeer/cust_redir.cgi?27273&http://www.merchantduvin.com/pages/5_breweries/samsmith.html Samuel Smith]'s Nut Brown Ale

[http://www.howtobrew.com/images/f116.jpg [[Image:]]] 

'''Tittabawasee Brown Ale''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale [http://www.dmebrewing.com/ DME] 1 lb. of Crystal 60L Malt 1/4 lb. of Chocolate Malt

| valign="top" |

80 3 1

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.084

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.050

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

3/4 oz of Nugget (10%) at 60 minutes 1 oz of Willamette (5%) at 30 minutes 1 oz of Willamette (5%) at 15 minutes 

| valign="top" |

21 11 6

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 38
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Cooper's Ale or Yeast Lab Australian Ale

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" |

All-Extract

| valign="top" colspan="3" |

4 lbs. of Pale Malt LME 2.5 lbs. of Amber [http://www.dmebrewing.com/ DME] .5 lbs. of Dark [http://www.dmebrewing.com/ DME]

|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

7.5 lbs. of 2 Row Base Malt or British Pale Ale Malt 1 lb. of Crystal 60 1/4 lb. of Chocolate malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60

|}

'''Porter''' A porter is an ale with a dark color and very malty flavor with a bit of a roasted finish. A porter differs from a brown ale by being stronger, more full bodied and darker with more of a roasted malt finish, but less so than a stout. Porters should be fairly well attenuated (dry), though sweet porters are not uncommon. Compared to stout, a porter should be lighter in both body and color. When held up to the light, a porter should have a deep ruby red glow.

Historically, porters preceded stouts and had a much different character than today. This difference can be described as a tartness or sourness imparted by both the yeast and the malt. Porter used to be brewed and stored in wooden barrels that harbored a yeast called Brettanomyces which imparts a secondary fermentation characteristic commonly described as "horse sweat". Another one of those acquired tastes. The other dominant note was from the use of Brown Malt, which was used as the base malt. The beer was then aged for about 6 months before serving. The aging time was necessary for the rough flavors of the brown malt to mellow. My Santa Nevada Porter, an all-grain recipe listed at the end of the Porter section, uses brown malt and does indeed benefit from 4 months of conditioning time. What starts out as harshly bitter-malt beer turns into a sweeter, smooth elixir. It is a very good beer if you are careful to not to oxidize it during the brewing and let it age for several months before drinking.

OG: 1.048 - 1.060 FG: 1.008 - 1.013 25 - 45 IBUs 

Commercial Example: Sierra Nevada Porter, Yuengling Porter. 

[http://www.howtobrew.com/images/f117.jpg [[Image:]]] 

'''Port O' Palmer - Porter''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale Malt Extract (syrup) 1/2 lb. of Chocolate Malt 1/2 lb. of Crystal 60L Malt 1/4 lb. of Black Patent Malt

| valign="top" |

72 3 3 1

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.079

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.048

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Nugget (10%) at 60 minutes 3/4 oz of Willamette (5%) at 40 minutes 1/2 oz of Willamette (5%) at 20 minutes

| valign="top" |

26 9 4

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 39
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

American Ale(liquid)

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 2 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" |

All-Extract

| valign="top" colspan="3" |

4 lbs. of Pale Malt LME 2 lbs. of Amber [http://www.dmebrewing.com/ DME] 1 lb. of Dark [http://www.dmebrewing.com/ DME].

|-
| valign="top" |

All-Grain

| valign="top" colspan="3" |

7.5 lbs. of 2 Row Base Malt or British Pale Ale Malt 1/2 lb. of Chocolate Malt 1/2 lb. of Crystal 60L Malt 1/4 lb. of Black Patent Malt 

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60

|}

'''Santa Nevada Porter - (All-Grain Recipe)'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

8 lbs. of 2 Row Base Malt 1/2 lb. of Special B Malt 1 lb. of Crystal 80L Malt 1/2 lb. of Chocolate Malt 1 lb. of Brown Malt

| valign="top" |

40 2 4 2 4

|-
| valign="top" colspan="3" | BG for 6 Gallons
| valign="top" |

1.052

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.062

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Galena (11%) at 60 minutes 1/2 oz of East Kent Goldings (5%) at 40 min. 1/2 oz of East Kent Goldings (5%) at 20 min.

| valign="top" |

38 7 5

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 50
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Irish Ale (liquid)

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 3 wk Secondary. Allow to Bottle Condition at least 1 month.

|-
| valign="top" colspan="5" | ''''''Mash Schedule - Two Step Infusion''''''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Beta Conversion Alpha Conversion

| valign="top" | 
145°F 158°F

| valign="top" colspan="2" | 
30 30

|}

With Porters and Stouts, English yeast strains are good choices for more of the tart character that is part of these styles. Any of the dry yeasts like Windsor would also be good.

'''Stout''' Arguably one of the most popular styles among homebrewers, stouts vary a lot in flavor, degree of roastiness, and body. There are dry stouts, sweet stouts, export stouts, oatmeal stouts, coffee stouts and more besides. The one defining characteristic of a stout is the use of highly roasted malts and/or unmalted roast barley. The most popular, [http://www.guinness-webstore.com/ Guinness] Extra Stout, is the defining example of Irish dry stout and uses only pale malt, unmalted roast barley and flaked barley; no crystal malt is used. English stouts tend to be of the sweet stout style and will include chocolate and crystal malts. Some English stouts do not use any black malt or roast barley at all. Export stouts are brewed to a very high gravity, 1.075 - 1.100 with a huge complexity of flavors, sweet and tarry, fruity and quite bitter. Oatmeal stouts are my favorite, being a sweet / Irish stout with the smooth silkiness of oatmeal added in. Coffee stouts are another homebrew favorite, the taste of coffee perfectly complements the roast character of a stout.

OG: 1.045 - 1.075 FG: 1.012 - 1.020 35 - 70 IBUs 

Commercial Examples: [http://www.guinness-webstore.com/ Guinness] Extra Stout, Murphy's Stout, Young's Oatmeal Stout 

[http://www.howtobrew.com/images/f118.jpg [[Image:]]] 

'''Mill Run Stout'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale [http://www.dmebrewing.com/ DME] 1/2 lb. of Crystal 60L Malt 1/2 lb. of Black Roast Barley

| valign="top" |

80 4 3

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.087

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.052

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Galena (11%) at 60 minutes 1 oz of Chinook (11%) at 30 minutes

| valign="top" |

27 21

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" |

48

|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Irish Ale or British Ale

| valign="top" colspan="3" |

Primary Ferment at 65°F for 2 weeks. Or 1 wk Primary and 3 wk Secondary.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Dark [http://www.dmebrewing.com/ DME]

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

8 lbs. of 2 Row Base Malt or British Pale Ale Malt, 1/2 lb. of Black Roast Barley 1/2 lb. of flaked barley 1/2 lb. of Crystal 60L Malt

|-
| valign="top" colspan="5" |

'''Mash Schedule - Single Temperature Infusion'''

|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
154°F

| valign="top" colspan="2" | 
60 minutes

|}

'''Oatmeal Stout:''' Oatmeal Stout Extract is now available from some of the larger mail-order homebrew suppliers. Use in place of the Dark [http://www.dmebrewing.com/ DME]. The all-grain brewer can add a pound of Instant Oats to the mash with a 20 minute Beta Glucan Rest at 110°F to make lautering easier.

'''Coffee Stout:''' This is an easy variation to any Stout recipe. Simply add up to a quart of fresh, moderately-strong, drip-brewed coffee to the fermentor. If the coffee is boiled with the wort it degrades the aroma and flavor. (It's why coffee percolators quickly went out of style after Mr. Coffee came along.)

'''Barleywine''' Barleywine is the drink of the gods, the intellectual ones anyway. Few beverages can equal the complexity of flavors that a properly aged barleywine has: malt, fruit, spice, and warmth from the high level of alcohol (9-14%). Barleywine has been around for several hundred years. It was known as Strong Ale in medieval times and was probably brewed long before the introduction of hops. Recipes for barleywines vary greatly, but can be loosely organized into 3 categories. There are strong barleywines with more emphasis on the malt and sweetness than on the hop character. There are more balanced strong barleywines which strive to keep the hop bitterness and flavor on equal footing with malt. Finally there are the lightweights of the barleywine world, often the ones that are most available commercially, that make use of various brewing sugars to lighten the body while keeping the alcohol content high. The hop levels are usually balanced in these lighter barleywines.

Barleywines tend to require the use of malt extracts to help achieve the high gravities that are their hallmark. Barleywines usually consist primarily of pale and crystal malts to avoid masking the flavor with roasted malts. The color of barleywine ranges from deep gold to ruby red. Wheat and rye malts are popular additions for the spiciness these malts provide, counterbalancing the heavy maltiness of the barley. A barleywine is meant to be sipped in front of the fire on a cold winter's night, providing the fuel for philosophical thoughts on science and the wonders of metallurgy.

OG: 1.090 - 1.130 FG: 1.015 - 1.035 100 - 150 IBUs 

[http://www.howtobrew.com/images/f119.jpg [[Image:]]] 

'''Fightin' Urak-Hai Barleywine'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

5 lbs. Wheat Malt Extract 8 lbs. Pale [http://www.dmebrewing.com/ DME] 1/2 lb. Special B Malt 1/2 lb. Chocolate Malt 

| valign="top" | 45 80 2 2
|-
| valign="top" colspan="3" | BG for 4 Gallons
| valign="top" | 1.129
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.103
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

3 oz Columbus (10%) for 60 minutes 3 oz Nugget (12%) for 30 minutes 1 oz Columbus (10%) for 15 minutes 

| valign="top" | 51 47 8
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 106
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

American Ale or English Ale

| valign="top" colspan="3" |

Pitch the entire dregs from a previous batch of beer, preferably from the Secondary Fermenter. Be sure to use blowoff tube in a 6.5 gal fermentor, this will be messy. 2 - 3 week Primary at 65°F, 1 - 3 month secondary. Bottle and condition for an additional 3 months before drinking.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

Substitute 1.5 lbs. of Dark Malt Extract for specialty grains.

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

5 lbs. Wheat Malt 12 lbs. Pale Ale Malt 1/2 lb. Special B Malt 1/2 lb. Chocolate Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi Rest Mash'''
|-
| valign="top" | Rest
| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Protein Rest Beta Conversion Alpha Conversion

| valign="top" | 
122°F 140°F 158°F

| valign="top" colspan="2" | 
20 30 30

|}

Barleywines are meant to be consumed in small amounts so it best to use 12 oz or smaller bottles. The amount of priming sugar should be reduced to 1/2 - 2/3 cup per 5 gallons because the beer will continue to ferment for months in the bottle. The normal amount of priming sugar plus this residual fermentation would cause the bottles to overcarbonate.

== Lager Styles ==

'''Pilsner''' Beer as the world knew it changed dramatically in 1842 when the brewery in the town of Pilsen (today part of the Czech Republic) produced the first light golden lager. Until that time, beers had been rather dark, varying from amber ("pale"), to deep brown or black. Today Pilsner Urquell is that same beer, "the Original of Pilsen." The original Pilsner beer is a hoppy, dry beer of 1.045 OG. The Pilsner style is imitated more than any other and interpretations run from the light flowery lagers of Germany to the maltier, more herbal versions of the Netherlands, to the increasingly tasteless varieties of Light and Dry from the United States and Japan. Most of these are broadly in the Pilsner style but lack the assertive noble hop bitterness and flavor of the original.

Brewing a true pilsner can be fairly difficult, especially from an all-grain point of view. Pilsen has very soft water, the next closest thing to distilled water and the malt flavors are very clean and fresh. There is no place for an off-flavor to hide. The use of only base malt makes maintaining a proper mash pH difficult, especially during lautering, for brewers using moderately hard water. Water that is high in carbonates has too much buffering capacity for the meager amount of acidity provided by the malt. When brewing an all-grain pilsner, it is often best to use a large proportion of distilled or de-ionized water to provide the right mash conditions and prevent tannin astringency.

OG: 1.045 - 1.055 FG: 1.006 - 1.012 30 - 40 IBUs 

Commercial Example: Pilsner Urquell 

[http://www.howtobrew.com/images/f120.jpg [[Image:]]] 

'''Zatec Pils''' 
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6.5 lbs. of Alexander's Pale LME

| valign="top" |

78

|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" |

1.078

|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" |

1.047

|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Perle (7%) at 60 minutes 1.25 oz of Saaz (4%) at 30 minutes 1 oz of Saaz (4%) at 15 minutes

| valign="top" |

19 10 5

|-
| valign="top" colspan="3" | Total IBUs
| valign="top" |

34

|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Czech Pils or Bohemian Lager

| valign="top" colspan="3" |

Primary Ferment at 50°F for 2 weeks, rack and Lager at 40°F for 6 weeks. Prime and bottle at room temperature.

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

(same)

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

8 lbs. of 2 Row Base Malt or German Pils (Lager) Malt 

|-
| valign="top" colspan="5" |

'''Mash Schedule - Multi Rest Mash'''

|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Protein (If Pils Malt) Beta ConversionAlpha Conversion

| valign="top" | 
125°F 140°F 158°F

| valign="top" colspan="2" | 
20 minutes 30 minutes 30 minutes

|}

'''Pre- Prohibition American Lager''' Around the turn of the century in the United States, the Pilsner style was very popular but with a typically American difference. That difference was corn (maize). Its only natural that in the largest corn growing region in the world that some would wind up in beer as a fermentable. In addition, 6 row barley was the most common variety available but its higher protein levels made it difficult to brew with. Adding corn (with almost no protein) to the mash helped dilute the total protein levels and added some flavor complexity as well. Unfortunately, Prohibition and higher brewing costs afterward helped to increase the use of corn and rice in American Pilsner-style beers to the point of blandness.

The beer of our grandfathers was a delicious, malty sweet beer with a balanced hoppiness. No commercially produced beer today adequately represents this beer that started the lager revolution in the United States. The strength of the beer used to fall in the mid 50s with a hopping of 25 - 40 IBUs. The style had become lighter by the time of Prohibition and afterwards tended to have an average gravity in the mid 40s with a correspondingly lower hopping rate of 20 - 30 IBUs. This beer can only be brewed using all-grain techniques due to the use of flaked maize or cooked corn grits which must be mashed. Refined corn sugar just doesn't cut it.

OG: 1.045 - 1.055 FG: 1.006 - 1.012 20 - 40 IBUs 

[http://www.howtobrew.com/images/f121.jpg [[Image:]]] 

'''Your Father's Mustache - American Lager'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

7 lbs. of 6 Row Base Malt 1.75 lbs. of Flaked Maize

| valign="top" | 37 10
|-
| valign="top" colspan="3" | BG for 6 Gallons
| valign="top" | 1.047
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.056
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz of Cluster (7.5%) at 60 minutes 1/4 oz of Styrian Goldings (5%) at 10 min. 1/4 oz of Styrian Goldings (5%) at 0 min.

| valign="top" | 28 2 0
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 30
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bavarian Lager

| valign="top" colspan="3" |

Primary at 50°F for 2 weeks, Lager at 34°F for 7 weeks.

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Protein Rest Beta Conversion Alpha Conversion Mashout

| valign="top" | 
122°F 140°F 158°F 170°F

| valign="top" colspan="2" | 
30 15 40 10

|}
(Recipe contributed by Jeff Renner)

'''California Common (Steam-type)''' This is the most well-known historic American beer style; it was developed in the San Francisco Bay area in the mid-1800s. The Steam appellation most likely refers to the high degree of carbonation that the beers were reportedly served with as well as its then high-tech sound. San Francisco has a moderate climate year 'round, typically cool, cloudy and about 60°F in the winter months. The new bottom cropping (lager) yeasts did not behave like the ale yeasts brewers were used to working with. So, they hit on using wide shallow vessels, normally used for cooling after boiling, to ferment in which allowed the wort to stay cool during fermentation and provided for faster settling of the yeast after fermentation. Using lager yeast at these relatively high temperatures caused the beer to develop some of the fruity notes of ales while retaining the clean crisp taste of lager beers. American grown hops, like Cluster, were used to the tune of 20 - 40 IBUs. The hop profile of Steam-type beer is predominantly from higher alpha acid hops with a more herbal character. The present day incarnation of California Common Beer, Anchor Steam(tm) beer, uses American grown [http://www.northernbrewer.com/ Northern Brewer] exclusively. The beer should be highly carbonated with a medium body and a light caramel color.

OG: 1.040 - 1.055 FG: 1.012 - 1.018 30 - 40 IBUs 

Commercial Example: Anchor Steam 

[http://www.howtobrew.com/images/f122.jpg [[Image:]]] 

'''No. 4 Shay Steam - California Common Beer'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

6 lbs. of Pale LME 3/4 lbs. of Crystal 40 Malt 1/4 lbs. of Malto-Dextrin Powder

| valign="top" | 72 5 3
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.080
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.048
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1.5 oz No. Brewer (7.5%) at 60 min. .5 oz No. Brewer (7.5%) at 15 minutes

| valign="top" | 30 5
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 35
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

California Lager (liquid)

| valign="top" colspan="3" |

Primary at 60°F for 2 weeks, Secondary optional for 2 weeks (60°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Pale LME 1 lbs. of Amber Malt Extract

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7 lbs. of 2 Row Base Malt 3/4 lbs. of Crystal 40 Malt 1/2 lbs. of Dextrin Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Single Temperature Infusion'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Conversion

| valign="top" | 
153°F

| valign="top" colspan="2" | 
60

|}

'''Bock''' Bock beer is an old style, most likely introduced in Munich about 1638. The style grew out of the then world-famous beer of Einbeck. It was a strong beer brewed from 1/3 wheat and 2/3 barley with a pale color, and crisp taste with a hint of acidity. (The acidity was a carryover from the sour wheat beers of the day.) It was brewed as an ale, but was stored cold for extended periods. Einbecker beer was widely exported and was the envy of the region.

For years, the nobles of Munich tried to imitate the strong northern beer in their breweries with limited success. Finally in 1612, the brewmaster of Einbeck was persuaded to go south and work on producing a strong beer for Munich. The beer was released in 1638, a strong beer interpretation of the Munich Braunbier, a rich malty brown ale. The classic Munich Bock beer is a lager with an assertive malt character, a warmth from the higher alcohol level and only enough hop bitterness to just balance the sweetness of the malt. Bock and its big monastic brother, Doppelbock, should not have any fusel alcohol character nor any of the fruitiness of ales.

Doppelbock is a descendent of the heavy rich beers of the Paulener Monks, who brewed this beer as liquid bread for their fasts at Lent and Advent. They named their beer, "Salvator" and many breweries brewing in this style have appended -ator to their beer's names. Today, Doppelbock has a higher contribution of roasted malt, yielding hints of chocolate or vanilla. These beers are fermented cold to force the yeast to take their time in consuming the high gravity worts. The beer is lagered for a long period to encourage the yeast to reduce any off flavors that would detract from the malt taste.

OG: 1.060 - 1.070 FG: 1.013 - 1.020 25 - 35 IBUs 

Commercial Example: Dock Street Bock, Einbecker Ur-Bock 

[http://www.howtobrew.com/images/f123.jpg [[Image:]]] 

'''Einbock'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

8 lbs. of Pale LME 1.5 lbs. of Crystal 15 Malt 1.5 lbs. of Munich Malt or 1.5 lbs. of Toasted Base Malt, soaked for an hour and then toasted for 45 minutes at 350°F.

| valign="top" | 84 7 ~4 ~4
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.107
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.064
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1.5 oz Perle (9%) at 60 min. 3/4 oz Tettnanger Tettnang (4%) at 10 minutes

| valign="top" | 28 2
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 30
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bavarian Lager (liquid)

| valign="top" colspan="3" |

Primary at 50°F for 2 weeks, Secondary (lager) for 5 weeks (40°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract (not recommended)
| valign="top" colspan="3" |

8 lbs. of Pale LME 2 lbs. of Amber LME

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

5 lbs. of 2 Row Base Malt 5 lbs. of Munich Malt 1 lbs. of Crystal 15 Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi-Step Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Liquification Beta Conversion Alpha Conversion

| valign="top" | 
104°F 140°F 158°F

| valign="top" colspan="2" | 
20 30 30

|}

Doppelbock Option: Increase the extract to 9 lbs. and change the Crystal Malt from Crystal 15 to Crystal 80. Increase the hop amounts to maintain about 30 IBUs for the batch. Also, use a larger starter, about 1 gallon's worth, but only pitch the slurry.

'''Vienna''' The Vienna style of lager was developed in the mid-1800s in the town of Vienna, naturally. It grew from the Marzen/Oktoberfest styles of Bavaria, but was influenced by the rise of the Pilsener style of Bohemia. Attempts to imitate the Pilsen style had resulted in harsh beers, due to the differences in brewing water between the two regions. The water of Bavaria (Germany) is higher in carbonates than that of Bohemia (Czech Republic). As discussed in Chapter 13, the use of pale malts in alkaline water results in too high a mash pH that extracts tannins from the grain husks. Of course, they didn't know this back then. They did know that they could brew darker beers that didn't have the astringency problems. The sweet amber lager now known as Vienna was the result of their efforts to produce a lighter beer. It became immensely popular and was copied in other brewing countries.

There was a lot of immigration from Central Europe to Texas and Mexico at that time, and of course the people brought their beer and brewing techniques with them. The hot climate were abysmal for lager brewing though, and commercial offerings were poorly regarded. Fortunately by the late 1800s, refrigeration became commercially viable and variations of Old World style lagers became very popular. The principle variation of the Vienna style in the New World is the Graf-Style Vienna, named after the Mexican brewer (Santiago Graf) who developed it. It incorporated a small percentage of heavily roast malt to compensate for the more alkaline water of the region, giving it a deep amber color with hints of red.

OG: 1.045 - 1.055 FG: 1.008 - 1.013 25 - 30 IBUs 

Commercial Example: Negra Modelo, Dos Equis 

[http://www.howtobrew.com/images/f124.jpg [[Image:]]] 

'''Cold But Not Baroque - Vienna Lager'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

7 lbs. of Pale LME 1/4 lb. of Crystal 30 Malt 1/4 lbs. of Crystal 80 Malt 1/4 lbs. of Crystal 120 Malt 3 oz of Black Patent Malt (added separately for last 15 minutes of steep)

| valign="top" | 84 2 1 1 0
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.088
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.053
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |

1 oz Liberty (4%) at 45 minutes 2 oz Liberty (4%) at 30 minutes 1 oz Liberty (4%) at 15 minutes

| valign="top" | 9 15 5
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 29
|-
| valign="top" | '''Yeast'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bohemian Lager (liquid)

| valign="top" colspan="3" |

Primary at 45°F for 2 weeks, Secondary for 6 weeks (35°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Pale LME 1 lbs. of Amber Malt Extract 1/2 lb. of Dark Extract

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7.5 lbs. of 2 Row Lager Malt 1/4 lbs. of Crystal 30 Malt 1/4 lbs. of Crystal 80 Malt 1/4 lbs. of Crystal 120 Malt 3 oz of Black Patent Malt (at Mashout)

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi-Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Liquification Beta Conversion Alpha Conversion

| valign="top" | 
104°F 140°F 158°F

| valign="top" colspan="2" | 
20 20 40

|}

'''Oktoberfest''' The Marzen and Festival beer were part of the basis of the Vienna style. Whereas the Vienna was intended to the everyday premium drinking beer, the Oktoberfest was made for Festivals. The original festival was a royal wedding sometime around 1500, and they have been celebrating ever since. (Great ideas are timeless.) This rich amber style incorporates quite a bit of variation, from being soft and malty, malty and dry, to malty and balanced, and malty/bitter. Be that as it may, the hallmark of the Oktoberfest/Marzen style is the maltiness and a drier finish to make it less filling. If you plan to Polka for 12 hours straight, then this is your beer.

OG: 1.055 - 1.065 FG: 1.010 - 1.016 25 - 30 IBUs 

Commercial Example: [http://spatenusa.com/ Spaten] Oktoberfest, Paulener Oktoberfest, Full Sail Oktoberfest 

[http://www.howtobrew.com/images/f125.jpg [[Image:]]] 

'''Denkenfreudenburgerbrau - Oktoberfest'''
{| border="1" cellspacing="2" cellpadding="5" width="432"
|-
| valign="top" colspan="3" | '''Malts'''
| valign="top" | Gravity Contribution
|-
| valign="top" colspan="3" |

7 lbs. of Pale LME 6 oz of Caramunich Malt 6 oz of Crystal 80 Malt 6 oz of Crystal 120 Malt 1/2 lb. of Munich Malt or 1/2 lbs. of Toasted Base Malt, soaked for an hour and then toasted for 45 minutes at 350°F.
| valign="top" | 84 2 3 3 2
|-
| valign="top" colspan="3" | BG for 3 Gallons
| valign="top" | 1.094
|-
| valign="top" colspan="3" | OG for 5 Gallons
| valign="top" | 1.056
|-
| valign="top" colspan="3" | '''Hops'''
| valign="top" | IBU Contribution
|-
| valign="top" colspan="3" |
2 oz Liberty (4%) at 45 minutes 1 oz Liberty (4%) at 30 minutes 1 oz Liberty (4%) at 15 minutes

| valign="top" | 17 7 4
|-
| valign="top" colspan="3" | Total IBUs
| valign="top" | 28
|-
| valign="top" | '''Yeast(s)'''
| valign="top" colspan="3" | Fermentation Schedule
|-
| valign="top" |

Bavarian Lager

| valign="top" colspan="3" |

Primary at 45°F for 2 weeks, Secondary (lager)for 6 weeks (35°F).

|-
| valign="top" colspan="5" | '''Options'''
|-
| valign="top" | All-Extract
| valign="top" colspan="3" |

6 lbs. of Pale LME 2 lbs. of Amber Malt Extract

|-
| valign="top" | All-Grain
| valign="top" colspan="3" |

7 lbs. of 2 Row Lager Malt 6 oz of Caramunich Malt 6 oz of Crystal 80 Malt 6 oz of Crystal 120 Malt 1/2 lb. of Munich Malt

|-
| valign="top" colspan="5" | '''Mash Schedule - Multi-Rest Mash'''
|-
| valign="top" | 
Rest

| valign="top" | 
Temperature

| valign="top" colspan="2" | 
Time

|-
| valign="top" | 
Liquification Beta Conversion Alpha Conversion

| valign="top" | 
104°F 140°F 158°F

| valign="top" colspan="2" | 
20 30 30

|}

So there you have it, the Reader's Digest version of some of the classic beer styles of the world. There are many, many more. If all this talk of different malts and tastes has made you thirsty, zip on down to your local GoodBeer Store, and bring back some samples for research and development. Don't be shy - how else can you decide what your want to brew next?

'''References''' Jackson, M, ''New World Guide to Beer'', Courage Books, Philadelphia Pennsylvania, 1988.

Bergen, R., ''[http://brewingtechniques.com/library/backissues/issue1.1/bergen.html American Wheat Beers]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 1, No. 1, 1993.

Bergen, R., ''[http://brewingtechniques.com/library/backissues/issue1.4/bergen.html A Stout Companion]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 1, No. 4, 1993.

Bergen, R., ''[http://brewingtechniques.com/library/styles/2_1style.html California Steaming]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 2, No. 1, 1994.

Bergen, R., Porters - ''[http://brewingtechniques.com/library/backissues/issue1.3/bergen.html Then and Now]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 1, No. 3, 1993.

Tomlinson, T., ''[http://brewingtechniques.com/library/styles/2_2style.html India Pale Ale, Part 1: IPA and Empire]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 2, No. 2, 1994.

Tomlinson, T., ''[http://brewingtechniques.com/library/styles/2_3style.html India Pale Ale, Part 2: The Sun Never Sets]'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 2, No. 3, 1994.

Slosberg, P., ''The Road to an American Brown Ale'', [http://brewingtechniques.com/ Brewing Techniques], New Wine Press, Vol. 3, No. 3, 1995.

Richman, D., ''Bock'', Brewers Publications, Boulder Colorado, 1994.

Lewis, M., ''Stout'', Brewers Publications, Boulder Colorado, 1995.

Foster, T., ''Porter'', Brewers Publications, Boulder Colorado, 1992.

Fix, G., L., ''Vienna'', Marzen, Oktoberfest, Brewers Publications, Boulder Colorado, 1991.

Foster, T., ''Pale Ale'', Brewers Publications, Boulder Colorado, 1990.

Miller, D., ''Continental Pilsener'', Brewers Publications, Boulder Colorado, 1990.

Eckhardt, Fred, ''The Essentials of Beer Style'', Fred Eckhardt Communications, Portland Ore., 1989.

Renner, J., personal communication, November, 1995.
''

How to brew/Section 4

2009-12-08T17:40:41Z

Sorg : /* Section 4 - Calculer ses recettes et solutions aux principaux problèmes */

== Section 4 - Calculer ses recettes et solutions aux principaux problèmes ==

Dans cette section, nous apprendrons à concevoir, improviser, expérimenter de recettes, mais aussi à résoudre des problèmes.

Dans le '''chapitre 19, je présenterai mes styles de bières préféré '''et mes recettes favorites, et je tenterai de dresser un panorama du monde du Brassage. Malheureusement, je suis une de ces personnes qui cuisinent en ajoutant une pincée de ceci ou une poignée de celà, donc ce chapitre a été difficile à écrire.

En fait, le chapitre suivant, le '''chapitre 20 : "Expérimentez!" '''a été encore plus difficile à écrire car j'ai eu beaucoup de difficulté à expliquer comment utiliser son intuition; mais c'est l'intention de ce chapitre de vous encourager à essayer des choses nouvelles et à ajuster les paramètres de brassage.

Suit naturellement le chapitre final: '''Chapitre 21: "Est-ce que ma bière est foutue ?". '''C'est un appel à l'aide fréquent sur les forums internet consacrés au brassage. Dans ce chapitre, j'essaiera de vous guider pour résoudre quelques uns des problèmes les plus fréquents en examinant les symptomes courants et leurs causes probables. J'espère que celà pourra vous rendre service. 

== Sommaire ==

[[How_to_brew/Section_4/Chap 19 : Styles préférés|19.  Quelques uns de mes styles et recettes favoris]] [[How_to_brew/Section_4/Chap 20 : Expérimentez|20.  Expérimentez !]] [[How_to_brew/Section_4/Chap 21 : Ma bière est elle foutue|21.  Ma bière est elle foutue ?]]

How to brew/Section 4

2009-12-08T16:16:24Z

Sorg : /* Section 4 - Formulating Recipes and Solutions */

== Section 4 - Calculer ses recettes et solutions aux principaux problèmes ==

 Dans cette section, nous apprendrons à concevoir, improviser, expérimenter de recettes, mais aussi à résoudre des problèmes.
Dans le chapitre 19, je présenterai mes styles de bières préféré et mes recettes favorites, et je tenterai de dresser un panorama du monde du Brassage. Malheureusement, je suis une de ces personnes qui cuisinent en ajoutant une pincée de ceci ou une poignée de celà, donc ce chapitre a été difficile à écrire.
En fait, le chapitre suivant, le chapitre 20 : "Expérimentez!" a été encore plus difficile à écrire car j'ai eu beaucoup de dificulté à expliquer comment utiliser sont intuition; mais c'est l'intention de ce chapitre de vous encourager à essayer des choses nouvelles et à ajuster les paramètres de brassage.
Il suit naturellement le chapitre final: Chapitre 21: "Est-ce que ma bière est foutue ?". C'est un appel à l'aide fréquent sur les forums internet consacrés au brassage. Dans ce chapitre, j'essaiera de vous guider pour résoudre quelques uns des problèmes les plus fréquents en examinant les symptomes courants et leurs causes probables. J'espère que celà pourra vous rendre service.
 

== Sommaire ==

19.  Quelques uns de mes styles et recettes favoris 20.  Expérimentez ! 21.  Ma bière est elle foutue ?