🍺 Top-down Brew: Style-based Recipe Recommendations

Overview

This page offers brief summaries of popular beer styles along with the malts, hops, and yeast varieties that are commonly used. The BJCP guidelines for original gravity and IBUs are good starting points for target values. The malt recommendations include percentages by gravity that should work well with the recipe calculator. Late hop additions, when appropriate, are typically 10 to 20% of the overall IBUs for each addition. The late additions total about 40% of the IBUs for the hoppiest pales ales. These target values, percentages, and recommended ingredients should enable a relatively easy creation of style-appropriate beers.

01C - Cream Ale

BJCP 2015 Description: "Overall Impression: A clean, well-attenuated, flavorful American "lawnmower" beer. Easily drinkable and refreshing, with more character than typical American lagers." BJCP, 2015, p. 1-2

BJCP vital statistics: OG: 1.042 – 1.055; IBUs: 8 – 20; FG: 1.006 – 1.012; SRM: 2.5 – 5 ABV: 4.2 – 5.6%

Grain bill:

• Base malt: American 2-row or 6-row; Can also be partly pilsner malt.
• Adjunct grain: 20% to 30% corn or rice; Flaked forms are the easiest to use.
• Optional specialty malts: 5% Vienna, cara-pils/dextrine, light crystal malt

Hops:

• American hops bred from classic German varieties: Liberty, Mount Hood, Crystal
• Noble German hops: Hallertau, Tettnanger
• Historic cream ales used Cluster hops.
• A single bittering addition is sufficient. Some recipes have a late addition for 10% to 20% of the IBUs.

Yeast:

• American Ale yeast
• Some historic cream ales used lager yeast or even a mix of ale and lager yeast.

01D - American Wheat

BJCP 2015 Description: "Overall Impression: Refreshing wheat beers that can display more hop character and less yeast character than their German cousins. A clean fermentation character allows bready, doughy, or grainy wheat flavors to be complemented by hop flavor and bitterness rather than yeast qualities." BJCP, 2015, p. 2

BJCP vital statistics: OG: 1.040 – 1.055; IBUs: 15 – 30; FG: 1.008 – 1.013; SRM: 3 – 6; ABV: 4.0 – 5.5%

Grain Bill:

• Base malt: American 2-row
• Adjunct grain: 30% to 70% wheat malt or other forms of wheat
• Optional: Up to 25% Pilsner malt or pale ale malt
• Variation: 25% to 50% rye malt or flaked rye instead of wheat
• Avoid the use of specialty malts. Keep it simple.

Hops:

• American hops: Cascade, Columbus, Chinook, Centennial, Amarillo, Simcoe, and Willamette
• Use two or three late boil additions for hop flavor and aroma. Each addition can be 10% to 20% of IBUs.
• Be aware that a high degree of hop flavor can overwhelm the subtle wheat malt character.

Yeast:

• American ale yeast
• Specialized American wheat beer strains

05B - Kölsch

BJCP 2015 Description: "Overall impression: A clean, crisp, delicately-balanced beer usually with a very subtle fruit and hop character. Subdued maltiness throughout leads into a pleasantly well-attenuated and refreshing finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age. Brilliant clarity is characteristic." BJCP, 2015, p. 8-9

BJCP vital statistics: OG: 1.044 – 1.050; IBUs: 18 – 30 FG: 1.007 – 1.011; SRM: 3.5 – 5; ABV: 4.4 – 5.2%

Grain bill:

• Base malt: European pilsner malt
• Optional: 2% acidulated malt for pH adjustment
• Optional: up to 10% light crystal malts such as dextrine, CaraHell, or Carafoam
• Optional: up to 5% Vienna, Munich (controversial)
• Optional: up to 20% wheat malt (controversial)

Hops:

• Noble German hops: Hallertau, Tettnanger, Spalt
• Modern hops bred from noble varieties: Liberty, Mt. Hood, Tradition
• Optional: Late hop additions for flavor and aroma. Keep it light, such as one small addition.

Yeast:

• German Kölsch ale yeast
• Use American ale if Kölsch yeast is hard to obtain.

6A - Märzen (AKA Oktoberfest)

BJCP 2015 description: "Overall Impression: An elegant, malty German amber lager with a clean, rich, toasty and bready malt flavor, restrained bitterness, and a dry finish that encourages another drink. The overall malt impression is soft, elegant, and complex, with a rich aftertaste that is never cloying or heavy." BJCP, 2015, p. 10

BJCP vital statistics: OG: 1.054 – 1.060; IBUs: 18 – 24; FG: 1.010 – 1.014; SRM: 8 – 17; ABV: 5.8 – 6.3%

Malt bill:

• Base malt: German pilsner malt
• Alternative base malt: Vienna
• 10% to 30% Munich malt
• 10% to 30% Vienna malt
• Optional: 5% to 10% melanoiden, caravienne, or caramunich

Hops:

• German hops: Hallertauer, Tettnanger, Magnum (bittering), Perle (bittering)
• American hops bred from German hops: Mount Hood, Liberty, Crystal, Ultra, Vanguard
• Late hop additions are not necessary.
• If desired, late hop additions should be restrained.

Yeast:

• Clean fermenting lager yeast strains: Bavarian, Munich, Bock

Notes:

• Munich malts can vary in darkness from from 6 to 20L. Consider using less Munich malt if the darker versions are used.
• Historic version may have used decoction mashes, but most modern recipes use a a single-stage mash.

10A - Weissbier (AKA Hefeweizen)

BJCP 2015 Description: "Overall Impression: A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character." BJCP, 2015, p. 17-18

BJCP vital statistics: OG: 1.044 – 1.052; IBUs: 8 – 15; FG: 1.010 – 1.014; SRM: 2 – 6; ABV: 4.3 – 5.6%

Grain bill:

• Base malt: Continental pilsner malt
• Adjunct grain: 50 to 70% malted wheat
• Do not use specialty malts.
• Some rice hulls are recommended for avoiding stuck sparges.

Hops:

• Noble German hops: Hallertau, Tettnanger, Spalt
• Modern hops bred from noble varieties: Liberty, Mt. Hood, Tradition
• Keep the bitterness low.
• Do not use late hop additions.

Yeast:

• A hefeweizen yeast strain is essential.
• Lower fermentation temperatures, such as 60 to 64F (16 to 18C), produce more clove flavors and less banana flavors.

10B - Dunkles Weissbier

BJCP 2015 Description: "Overall Impression: A moderately dark German wheat beer with a distinctive banana-and-clove yeast character, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish that encourages drinking." BJCP, 2015, p. 18

BJCP vital statistics: OG: 1.044 – 1.056; IBUs: 10 – 18; FG: 1.010 – 1.014; SRM: 14 – 23; ABV: 4.3 – 5.6%

Grain bill:

• Base malt: Munich or a Munich/pilsner blend
• Adjunct grain: 50% to 70% wheat malt (preferred) or flaked wheat
• Specialty malt: up to 10% Caramunich, Caravienne, or medium crystal
• Specialty malt: up to 2% Carafa III or similar debittered black malt for reddish brown color
• Optional: tiny amounts of Special B, dark crystal malt

Hops:

• Noble German hops: Hallertau, Tettnanger, Spalt
• Modern hops bred from noble varieties: Liberty, Mt. Hood, Tradition
• Do not use late hop additions.

Yeast:

• A hefeweizen yeast strain is essential.
• Lower fermentation temperatures, such as 60 to 64F (16 to 18C), produce more clove flavors and less banana flavors.

12C - English IPA

BJCP 2015 Description: "Overall Impression: A hoppy, moderately-strong, very well-attenuated pale British ale with a dry finish and a hoppy aroma and flavor. Classic British ingredients provide the best flavor profile." BJCP, 2015, p. 22-23

BJCP vital statistics: OG: 1.050 – 1.075; IBUs: 40 – 60; FG: 1.010 – 1.018; SRM: 6 – 14; ABV: 5.0 – 7.5%

Malt bill:

• Base malt: British pale ale, sometimes referred to as Maris Otter
• Specialty malt: Up to 10% light or 5% medium British crystal malt
• Optional: 1 to 3% dark crystal malt
• Optional: Munich, Vienna, Victory, or similar malts for increasing biscuit, toasted flavor
• Optional adjuncts: Up to 15% corn (maize)
• Optional sugar: 10% sucrose or dextrose

Hops:

• British hops: Kent Goldings, Fuggle, Target, Challenger, Northdown
• More British hop possibilities
• Late hop additions add up to 20% to 40% of the total IBUs.

Yeast:

• British yeast strains that attenuate well.
• Avoid British yeast strains that finish with a high final gravity because they cannot consume maltotriose.

Notes:

• English IPAs were historically brewed with water that is high in sulfates. Gypsum (calcium sulfate) is sometimes used to achieve this goal.

15B - Irish Stout

BJCP 2015 Description: "Overall Impression: A black beer with a pronounced roasted flavor, often similar to coffee. The balance can range from fairly even to quite bitter, with the more balanced versions having a little malty sweetness and the bitter versions being quite dry. Draught versions typically are creamy from a nitro pour, but bottled versions will not have this dispense derived character. The roasted flavor can be dry and coffee-like to somewhat chocolaty." BJCP, 2015, p. 27

BJCP vital statistics: OG: 1.036 – 1.044; IBUs: 25 – 45; FG: 1.007 – 1.011; SRM: 25 – 40; ABV: 4.0 – 4.5%

Malt bill:

• Base malt: British pale ale (AKA Maris Otter)
• Specialty malt: 5% to 9% roasted barley (Note: This percentage recommendation is by gravity points, not weight.)
• Adjunct malt: 5% to 25% flaked barley; average use is about 15%
• Optional roasted malt variations: Chocolate malt, black (patent) malt
• Occasionally used in small amounts: Crystal malt, wheat malt
• Optional sugar for lighter body: 5% to 20% sucrose or dextrose

Hops:

• British hops: Kent Goldings, Fuggle, Challenger, Target, Northdown, Willamette (US)
• No late hop additions are needed.

Yeast:

• Irish ale
• British ale strains that attenuate well

Notes:

• Water adjustments may be necessary to offset the acidic nature of roasted grains.

16B - Oatmeal Stout

BJCP 2015 description: "Overall Impression: A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. The sweetness, balance, and oatmeal impression can vary considerably." BJCP, 2015, p. 28-29

BJCP vital statistics: OG: 1.045 – 1.065; IBUs: 25 – 40; FG: 1.010 – 1.018; SRM: 22 – 40; ABV: 4.2 – 5.9%

Malt bill:

• Base malt: British pale ale (AKA Maris Otter)
• Roasted malt(s): 5% to 8% roasted barley, chocolate malt, and/or black (patent) malt
• Specialty malt: 3.5% to 8% medium crystal malt
• Oats: 5% to 8% oat meal, flaked oats, or oat malt
• Optional malts: Munich, Vienna, Biscuit, wheat malt
• Optional sugars: 5% to 20% Sucrose or dextrose

Hops:

• British hops: Kent Goldings, Fuggle, Challenger, Target, Northdown, Willamette (US)
• No late hop additions are needed.

Yeast:

• English Ale, London ESB, London Ale, or Irish ale.

Notes:

• Oats can form a gummy mass that is difficult to sparge. Rice hulls are often added to promote flow through the grain bed during the sparge.
• Water adjustments may be necessary to offset the acidic nature of roasted grains.
• Oatmeal might benefit from a cereal mash procedure.

18B - American Pale Ale

BJCP 2015 description: "Overall Impression: A pale, refreshing and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics. An average-strength hop-forward pale American craft beer, generally balanced to be more accessible than modern American IPAs." BJCP, 2015, p. 28-29

BJCP vital statistics: OG: 1.045 – 1.060; IBUs: 30 – 50; FG: 1.010 – 1.015; SRM: 5 – 10; ABV: 4.5 – 6.2%

Malt bill:

• Base malt: American two-row
• Specialty malt: 5% to 10% light or medium crystal malt
• Optional: up to 3% carapils-dextrine or wheat malt for increasing head
• Optional: 5% to 20% Munich, Vienna, Victory, or Biscuit (controversial)

Hops:

• American c-hops: Cascade, Centennial, Chinook, and Columbus
• Hops with citrus, tropical fruit, or other flavors: Mosaic, Citra, Galaxy, Sorachi Ace
• The late hop additions add up to 25% to 40% of the total IBUs.
• Dry hopping is another possibility for increasing hop flavor and aroma.

Yeast:

• American ale
• American ale strains with clean fermentation characteristics

19A - American Amber Ale

BJCP 2015 description: "Overall Impression: An amber, hoppy, moderate-strength American craft beer with a caramel malty flavor. The balance can vary quite a bit, with some versions being fairly malty and others being aggressively hoppy. Hoppy and bitter versions should not have clashing flavors with the caramel malt profile." BJCP, 2015, p. 34

BJCP vital statistics: OG: 1.045 – 1.060; IBUs: 25 – 40; FG: 1.010 – 1.015; SRM: 10 – 17; ABV: 4.5 – 6.2%

Malt bill:

• Base malt: American two-row
• Specialty malt: 5% to 15% medium crystal
• Specialty malt: less than 5% dark crystal
• Optional: 2% or less of roasted malt for reddish color - black malt, roasted barley, debittered black malt
• Optional: 5% to 20% Munich, Vienna, Victory, or Biscuit for toasted, biscuit quality

Hops:

• American c-hops: Cascade, Centennial, Chinook, and Columbus
• Other American hops: Magnum, Horizon, Willamette, Mount Hood
• Late hops are often 20% to 40% of the IBUs.

Yeast:

• American ale
• American ale strains with clean fermentation characteristics

19C - American Brown Ale

BJCP 2015 description: "Overall Impression: A malty but hoppy beer frequently with chocolate and caramel flavors. The hop flavor and aroma complements and enhances the malt rather than clashing with it." BJCP, 2015, p. 35

BJCP vital statistics: OG: 1.045 – 1.060; IBUs: 20 – 30; FG: 1.010 – 1.016; SRM: 18 – 35; ABV: 4.3 – 6.2%

Malt bill:

• Base malt: American two-row or American pale ale
• Specialty malt: 10% to 25% medium crystal malt
• Specialty malt: 1% to 2% chocolate malt

Hops:

• American c-hops: Cascade, Centennial, Chinook, and Columbus
• Other American hops: Amarillo, Simcoe, Northern Brewer, Horizon
• Brewer's Gold
• Light hop flavor and aroma from late hop additions is okay but use some restraint.

Yeast:

• American ale
• American ale strains with clean fermentation characteristics

21A - American India Pale Ale (IPA)

BJCP 2015 description: "Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hopforward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through." BJCP, 2015, p. 37-38

BJCP vital statistics: OG: 1.056 – 1.070; IBUs: 40 – 70; FG: 1.008 – 1.014; SRM: 6 – 14; ABV: 5.5 – 7.5%

Malt bill:

• Base malt: American two-row
• Specialty malt: 3% to 10% light or medium crystal malt
• Specialty malt: 0% to 10% Munich, Vienna, Biscuit, or Victory
• Optional malt: 1% roasted barley or chocolate malt for coloring
• Optional sugar: 5% to 20% sucrose or dextrose for lighter body

Hops:

• American c-hops: Cascade, Centennial, Chinook, and Columbus
• Other common American hops: Nugget, Magnum, Amarillo, Simcoe, Citra, Sterling, Warrior, Ahtanum, Horizon
• Aim for 20% to 40% of the total IBUs from late hop additions.
• Dry hopping is often used to increase hop flavor and aroma.

Yeast:

• American ale
• American ale strains with clean fermentation characteristics

Notes:

• High sulfates (100 to 300 ppm) can increase hop character.

21B - Specialty IPA; Black India Pale Ale (AKA Cascadia Dark Ale)

BJCP 2015 description: "Overall Impression: A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, only darker in color – but without strongly roasted or burnt flavors. The flavor of darker malts is gentle and supportive, not a major flavor component. Drinkability is a key characteristic. BJCP, 2015, p. 39

BJCP vital statistics: OG: 1.050 – 1.085; IBUs: 50 – 90; FG: 1.010 – 1.018; SRM: 25 – 40; ABV: 5.5 – 9.0%

Malt bill:

• Base malt: American two-row
• Specialty malt: 5% to 10% light or medium crystal malt
• Specialty malt: 5% to 7% debittered black malt, such as Carafa III or Black Prinz
• Optional: Tiny amounts of other roasted malts, such as roasted barley, chocolate, black malt, special roast, roasted wheat
• Optional grains: Wheat malt, flaked oats
• Optional sugar: 5% to 20% dextrose or sucrose for lighter body

Hops:

• American c-hops: Cascade, Centennial, Chinook, and Columbus
• Other common American hops: Nugget, Magnum, Amarillo, Simcoe, Citra, Sterling, Warrior, Ahtanum, Horizon
• Aim for 20% to 40% of the total IBUs from late hop additions.

Yeast:

• American ale
• American or British ale strains with clean fermentation characteristics

Notes:

• The use of black specialty malts will produce a lower mash pH that might need to be addressed through the adjustment of water chemistry.

22A - Double India Pale Ale (IPA)

BJCP 2015 description: "Overall Impression: An intensely hoppy, fairly strong pale ale without the big, rich, complex maltiness and residual sweetness and body of an American barleywine. Strongly hopped, but clean, dry, and lacking harshness. Drinkability is an important characteristic; this should not be a heavy, sipping beer." BJCP, 2015, p. 42

BJCP vital statistics: OG: 1.065 – 1.085; IBUs: 60 – 120; FG: 1.008 – 1.018; SRM: 6 – 14; ABV: 7.5 – 10.0%

Malt bill:

• Base malt: American two-row
• Specialty malt: 5% light crystal malt
• Sugar: 5% to 10% dextrose or sucrose for a lighter body
• Optional malt: 3% carapils/dextrine or wheat malt for promoting head retention

Hops:

• American c-hops: Cascade, Centennial, Chinook, and Columbus
• Other common American hops: Nugget, Magnum, Amarillo, Simcoe, Citra, Sterling, Warrior, Ahtanum, Horizon
• Consider hop oil extracts for bittering to decrease the amount of wort lost to hop matter.
• Aim for 10 to 15% of the total IBUs from late hop additions.
• Use prolonged hop steeping (hop stands) after flame out to extract more late hop flavor.
• Heavy dry hopping for hop flavor and aroma.

Yeast:

• American ale
• American or British ale strains with clean fermentation characteristics

Notes:

• Significant amounts of wort will be lost to the hops. Use a volume about 20% bigger than the target volume to compensate for hop losses.
• Model the hop bill after a well-known Pliny the Elder recipe.

24A - Witbier

BJCP 2015 description: "Overall Impression: A refreshing, elegant, tasty, moderate strength wheat-based ale." BJCP, 2015, p. 48

BJCP vital statistics: OG: 1.044 – 1.052; IBUs: 8 – 20; FG: 1.008 – 1.012; SRM: 2 – 4; ABV: 4.5 – 5.5%

Malt bill:

• Base malt: Continental pilsner malt
• Adjunct grain: 40% to 50% wheat - unmalted, flaked
• Adjunct grain: 5% to 10% oats - oatmeal, flaked oats, malted oats
• Optional: Up to 5% Munich, Vienna, or Caramunich

Hops:

• European noble hops: Kent Goldings, Hallertau, Tettnanger, Styrian Goldings, Saaz
• American hops bred from European varieties: Mount Hood, Liberty, Willamette
• Little or no late hop additions

Yeast:

• Witbier yeast
• Other Belgian strains that produce a phenolic character.

Notes:

• Witbiers are often spiced with bitter orange peel and/or crushed coriander seeds at a rate of 0.25 to 1.0 oz per 5 gallons (Burnsed, 2011). Use some restraint.
• Rice hulls may prevent stuck run-offs.

25B - Saison

BJCP 2015 description: "Overall Impression: Most commonly, a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish. Typically highly carbonated, and using non-barley cereal grains and optional spices for complexity, as complements the expressive yeast character that is fruity, spicy, and not overly phenolic. Less common variations include both lower-alcohol and higher-alcohol products, as well as darker versions with additional malt character." BJCP, 2015, p. 50-51

BJCP vital statistics: OG: 1.048 – 1.065 (standard); IBUs: 20 – 35 FG: 1.002 – 1.008 (standard); SRM: 5 – 14 (pale); ABV: 5.0 – 7.0% (standard)

Malt bill:

• Base malt: Continental pilsner malt
• Adjunct grains: Up to 30% wheat (various forms), oats (various forms), rye malt, and/or spelt
• Optional specialty malts: Up to 10% Munich, Vienna, Caramunich, Caravienne, Carapils/Dextrin
• Optional specialty grains: 5% to 10% medium crystal or smaller amounts of dark crystal

Hops:

• European noble hops: Kent Goldings, Hallertau, Tettnanger, Styrian Goldings, Saaz
• American hops bred from European varieties: Mount Hood, Liberty, Willamette
• Little or no late hop flavor/aroma additions

Yeast:

• Saison
• Saison yeasts sometimes prefer higher than usual fermentation temperatures, such as 75F (24C) to 80F (27C).

Notes:

• Flaked versions of adjunct grains are the easiest to use. Unmalted grains may require a cereal mash.
• Rice hulls are recommended for preventing a stuck lauter.
• Some versions use spices such as ginger, coriander, orange peel (bitter or sweet), grains of paradise, and cardamom.

26B - Belgian Dubbel

BJCP 2015 description: "Overall Impression: A deep reddish-copper, moderately strong, malty, complex Trappist ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry." BJCP, 2015, p. 52-53

BJCP vital statistics: OG: 1.062 – 1.075; IBUs: 15 – 25; FG: 1.008 – 1.018; SRM: 10 – 17; ABV: 6.0 – 7.6%

Malt bill:

• Base malt: Continenal pilsner malt
• Specialty malts: 3% to 8% Caramunich, Special B, similar dark crystal malt
• Sugar: 5% to 10% Belgian candi, brown sugar, sucrose, dextrose for lighter body
• Optional specialty malts: Up to 10% Aromatic, Munich, Vienna, Caramunich, Caravienne, Carapils/Dextrin

Hops:

• European noble hops: Kent Goldings, Hallertau, Tettnanger, Styrian Goldings, Saaz
• American hops bred from European varieties: Mount Hood, Liberty, Willamette
• Little or no late hop flavor/aroma additions

Yeast:

• Belgian ale trappist or abbey strains

Notes:

• Use restraint with strong tasting dark crystal malts like Special B.
• A challenge for brewing this style is to avoid a high final gravity makes the beer excessively sweet. Use sugar and low mash saccharification temperatures to produce a highly fermentable wort.

26C - Belgian Tripel

BJCP 2015 description: "Overall Impression: A pale, somewhat spicy, dry, strong Trappist ale with a pleasant rounded malt flavor and firm bitterness. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable beverage considering the high alcohol level." BJCP, 2015, p. 53

BJCP vital statistics: OG: 1.075 – 1.085; IBUs: 20 – 40; FG: 1.008 – 1.014; SRM: 4.5 – 7; ABV: 7.5 – 9.5%

Malt/fermentables bill:

• Base malt: Continenal pilsner malt
• Sugars: 5% to 27% sucrose (table sugar; or candi sugar, candi syrup)
• Optional: 2% to 5% acidulated malt for lowering the mash pH
• Optional: up to 5% Munich or 10% Vienna
• Optional: 2% to 3% Weyermann Abbey malt

Hops:

• European noble hops: Kent Goldings, Hallertau, Tettnanger, Styrian Goldings, Saaz
• American hops bred from European varieties: Mount Hood, Liberty, Willamette
• Little or no late hop flavor/aroma additions

Yeast:

• Belgian ale trappist or abbey strains

Notes:

• The sucrose amount is often 15% to 20% by weight or 20% to 27% by gravity points. This difference occurs because sucrose has more gravity points (1.046) than two-row malt (1.037).
• Most recipes call for a 90 minute boil to drive off DMS.
• A challenge for brewing this style is to avoid a high final gravity makes the beer excessively sweet. Use sugar and low mash saccharification temperatures to produce a highly fermentable wort.
• McCoy & Poirot (2018) recommend adding the sugar to the fermenter after fermentation has slowed.

27 - Historical: Pre-prohibition Lager

BJCP 2015 Description: "Overall Impression: A clean, refreshing, but bitter pale lager, often showcasing a grainy-sweet corn flavor. All malt or rice-based versions have a crisper, more neutral character. The higher bitterness level is the largest differentiator between this style and most modern mass-market pale lagers, but the more robust flavor profile also sets it apart." BJCP, 2015, p. 57

BJCP Vital Statistics: OG: 1.044 – 1.060; IBUs: 25 – 40; FG: 1.010 – 1.015; SRM: 3 – 6; ABV: 4.5 – 6.0%

Malt bill:

• Base malt: Six-row pale malt
• 20% to 30% corn or rice
• Flaked corn or rice can be directly added to the mash. Unprocessed corn grits or rice will require a cereal mash to gelatinize prior to mashing.

Hops:

• Cluster was the standard early American hop.
• Classic German varieties: Hallertau, Tettnanger, etc.
• American hops bred from Hallertau: Mount Hood, Liberty, etc.
• Avoid using modern American hops such as Cascade.
• Pre-prohibition IBUS were 30 to 40. Late hop additions were likely modest.

Yeast:

• Lager yeast with clean fermentation; Bavarian lager or similar

Notes:

• The malt bill of John Palmer's "Your Father's Moustache" is 22% corn by weight.
• Two-row malt has fewer enzymes than six-row malt. Two-row might require longer mash times and perhaps lower percentages of corn or rice.

Sources for the above information

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