![]() The BeerSmith Blog Style Articles do provide more detailed information on the history of different beer styles and percentage of ingredients used. The BJCP style guide provides some information on typical ingredients used, but often does not have detailed breakouts of proportions. For proportions, I prefer to work initially in percentages such as 80% pale malt, 15% carmel malt and 5% chocolate malt – this makes it easier to scale things later on. Before you jump to doing detailed design, do a bit of research to determine what ingredients in each category are typically used your target beer style, and in roughly what proportions. Beer is made from malt, hops, water and yeast (occasionally with a few spices). The next step in designing the beer is to pick appropriate ingredients. These guidelines also provide ranges for average bitterness, color and original gravity for the beer which can help you achieve the appropriate balance for the beer. So if you want to brew an Irish Stout, or Bavarian Weisse, this is a good place to start. Organized by the Beer Judge Certification Program, the style guideline provides detailed specifications and suggested ingredients for nearly 100 different styles of beer. This is not to say that the style defines the whole beer as there is plenty of room for interpretation and creativity, but by starting with a beer style, you establish the baseline for the beer you are going to brew.Ī good starting reference is the BJCP style guidelines. When I build a new beer recipe, I almost always start by picking a target beer style. What follows is an what I consider an overview of the essence of beer recipe design. This week we’re going to look at how you can design a great beer recipes at home using a tried and true process. Please subscribe for regular weekly delivery, and don’t hesitate to retweet, link, like or mention any of my articles on social media.Follow the years, I’ve come to realize that the basic principles of beer recipes design are often misunderstood and rarely well articulated. I hope you enjoyed this week’s article from the BeerSmith Home Brewing Blog. If brewing a dark Contintental beer, consider using debittered/dehusked roasted malts as they will add rich flavor without the tannic/harsh flavor you would get in a Porter or Stout. The method can be used with traditional German lagers and ales as well as other Continental styles like Pilsners and some Belgian styles. If possible, use German base malts and if you need to add a bit of depth, consider using a small amount of Dark Munich malt which can add a slight decoction sweetness to the beer. The base technique is to simply do a 30 minute rest at 145 F (63 C), followed by a second mash step for 20 minutes at 159 F (70C). It specifically creates a well attenuated clean beer with a slightly malty finish. The advantage of combining both of these to produce popular German styles is that it produces good a well attenuated beer due to the first mash step, but it still has some malty mouthfeel from due to the shorter non-fermentable sugar chains produced by the higher temperature step. Alpha amylase is most active in the higher temperature range of about 158 F (70 C). However the shorter sugar chains that result from alpha amylase produce a lighter, slightly malty feel on the palette, even though they all are not fermentable. Because it chops randomly, it does not automatically produce fermentables. Since maltose is fermentable, it produces fermentables directly and is the primary producer of alcohol.Īlpha amylase chops starch up randomly into shorter sugar chains. It chops maltose molecules from the end of a starch chain and chops off a single maltose molecule each time. Advantages of This Profileīeta amylase is most active at the low end of the mash temperature range (roughly 140-149 F or 60-65 C). If you are interested in an in-depth discussion, you might want to listen to my interview with Gordon Strong here. It is sometimes combined with a mash-out step. The first step is around 30 minutes in duration and the second is run for around 20 minutes. The first step is usually done in the mid-140’s F (63 C), and a second step is done in around 159 F (around 70 C). This is a two step mash which I’ve also seen called a barbell mash (hitting the high/low temps) or sometimes a lager mash. The German Step Mash ProfileĪ German Step mash is a term many of us use to denote a mash profile that hits both the high and low end of the typical mash profile range. I’ve also seen this mash referred to as a barbell mash or lager mash. ![]() This week I discuss the German Step mash profile and how it can be used for Continental and German beer styles.
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