القائمة
BJCP style reference with OG/IBU/SRM/ABV ranges, water profiles, carbonation, serving temps, and key ingredient recommendations for 37 beer styles
التثبيت باستخدام Codex أو Claude انسخ هذا Prompt والصقه في Codex أو Claude أو مساعد آخر ليراجع صفحة Skill ويثبّتها لك.
استنادا إلى تصنيف SOC المهني
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| name | bjcp-styles |
| description | BJCP style reference with OG/IBU/SRM/ABV ranges, water profiles, carbonation, serving temps, and key ingredient recommendations for 37 beer styles |
Format: Name | OG | IBU | SRM | ABV% | Key Malts | Key Hops | Yeast Notes | Water | Carbonation | Serving temp | Common flaws
OG 1.028–1.040 | IBU 8–12 | SRM 2–3 | ABV 2.8–4.2% Base: 2-row + 20–40% corn/rice adjunct | No specialty malts Hops: Cluster, Saaz (minimal) | Yeast: Clean lager (W-34/70), very high attenuation Notes: High carbonation, very low flavor. Avoid over-hopping. Water: Ca 50 | SO4 20 | Cl 20 — very soft, near-neutral Carbonation: 2.5–2.8 vols CO₂ Serving: 2–4°C (36–39°F) Common flaws: (1) DMS from poor boil vigour (2) Sulfur from lager yeast not conditioned out (3) Harsh adjunct flavors from over-adjuncted grain bill
OG 1.040–1.050 | IBU 8–18 | SRM 2–4 | ABV 4.2–5.3% Base: 2-row + up to 30% adjunct Hops: Cluster, Saaz (minimal late) | Yeast: Clean lager, 80%+ attenuation Notes: Slightly more body than light lager. Clean fermentation is critical. Water: Ca 50 | SO4 30 | Cl 30 — soft, balanced Carbonation: 2.5–2.7 vols CO₂ Serving: 3–5°C (37–41°F) Common flaws: (1) DMS (2) Sulfur residue (3) Sweetness from incomplete attenuation
OG 1.044–1.050 | IBU 25–45 | SRM 2–5 | ABV 4.4–5.2% Base: Pilsner malt (100%) Hops: Hallertau, Saaz, Tettnang (late aroma) | Yeast: Bohemian/Bavarian lager Notes: Pronounced noble hop bitterness. Very pale, dry finish. Water: Ca 50 | SO4 50 | Cl 50 — soft, balanced; hard water mutes noble hop delicacy Carbonation: 2.6–3.0 vols CO₂ Serving: 4–7°C (39–45°F) Common flaws: (1) DMS from Pilsner malt if boil not vigorous (2) Astringency from hard tap water (3) Dull hop aroma from old or poorly stored hops
OG 1.044–1.056 | IBU 30–45 | SRM 3–6 | ABV 4.2–5.4% Base: Pilsner malt (100%), soft water Hops: Saaz (only) | Yeast: Bohemian lager (WLP800/2124) Notes: Softer, rounder maltiness than German Pils. Spicy Saaz aroma. Water: Ca 10–25 | SO4 5–10 | Cl 5–10 — very soft (Pilsen-like); essential to the style Carbonation: 2.6–3.0 vols CO₂ Serving: 4–7°C (39–45°F) Common flaws: (1) Harsh bitterness from hard water (mineral-stripped water required) (2) DMS (3) Lack of Saaz spice from substituting other hops
OG 1.044–1.048 | IBU 16–22 | SRM 3–5 | ABV 4.7–5.4% Base: Pilsner malt (95%+), small % Munich malt Hops: Hallertau, Tettnang (very subtle) | Yeast: Bavarian lager Notes: Malt-forward, gentle balance. No hop aroma to speak of. Water: Ca 50 | SO4 20 | Cl 40 — soft, slightly chloride-forward for malt roundness Carbonation: 2.4–2.6 vols CO₂ Serving: 4–7°C (39–45°F) Common flaws: (1) DMS (2) Sulfur residue (3) Over-hopped — hops are background only
OG 1.054–1.060 | IBU 18–24 | SRM 8–17 | ABV 5.8–6.3% Base: Munich malt (50%), Vienna malt (30%), Pilsner (20%) Hops: Hallertau, Tettnang (low) | Yeast: Bavarian lager Notes: Rich toasty/bread malt. Clean lager fermentation. No fruitiness. Water: Ca 50 | SO4 30 | Cl 50 — soft, balanced; supports malt character Carbonation: 2.5–2.7 vols CO₂ Serving: 7–10°C (45–50°F) Common flaws: (1) Diacetyl from rushed conditioning (2) Oxidized malt staling on old kegs (3) Fruity esters from fermenting too warm
OG 1.048–1.056 | IBU 18–28 | SRM 17–28 | ABV 4.5–5.6% Base: Dark Munich malt (70–80%), Pilsner malt Hops: Hallertau, Spalt (low) | Yeast: Bavarian lager Notes: Chocolate, bread crust, mild coffee. No roast astringency. Water: Ca 50 | SO4 20 | Cl 50 — soft, chloride-forward to enhance malt Carbonation: 2.4–2.6 vols CO₂ Serving: 7–10°C (45–50°F) Common flaws: (1) Roast astringency from using Carafa dehusked vs regular chocolate (2) Harsh hop bitterness (3) Sulfur residue
OG 1.046–1.052 | IBU 20–35 | SRM 25–30 | ABV 4.4–5.4% Base: Pilsner (50%), Munich (20%), Carafa III (15%), Chocolate malt (10%) Hops: Perle, Hallertau (moderate) | Yeast: Bavarian lager Notes: Dark but light-bodied. Roast without stout heaviness. Water: Ca 50 | SO4 30 | Cl 50 — soft, balanced; use dehusked Carafa to avoid harsh roast Carbonation: 2.4–2.6 vols CO₂ Serving: 7–10°C (45–50°F) Common flaws: (1) Harsh roast astringency (use Carafa III, not black malt) (2) Too heavy/thick — should be light-bodied for a "black lager" (3) Sulfur
OG 1.064–1.072 | IBU 20–27 | SRM 14–22 | ABV 6.3–7.2% Base: Munich malt (70%), Vienna malt (30%) Hops: Hallertau, Tettnang (very low) | Yeast: Bavarian lager Notes: Melanoidin-rich, warming, low bitterness. Malt is the star. Water: Ca 50 | SO4 20 | Cl 50 — soft, malt-enhancing Carbonation: 2.2–2.6 vols CO₂ Serving: 7–10°C (45–50°F) Common flaws: (1) Diacetyl from rushing a big beer (needs long lagering) (2) Fusel alcohols from fermenting too warm (3) Oxidation on conditioning
OG 1.045–1.060 | IBU 30–50 | SRM 5–10 | ABV 4.5–6.2% Base: 2-row pale (90%+) | Specialty: Crystal 20–40L (5–10%) Hops: Cascade, Centennial, Amarillo (late) | Yeast: US-05 or WLP001 Notes: Citrus/floral hop aroma. Clean malt base. Moderate bitterness. Water: Ca 100 | SO4 150 | Cl 75 — moderate sulfate for hop crispness Carbonation: 2.2–2.6 vols CO₂ Serving: 7–10°C (45–50°F) Common flaws: (1) Stale hop aroma from old pellets or oxidation post-dry hop (2) Over-sweet from too much crystal malt (3) Too bitter — IBU should be balanced, not harsh
OG 1.056–1.070 | IBU 40–70 | SRM 6–14 | ABV 5.5–7.5% Base: 2-row pale (90%+) | Specialty: Crystal 40L (≤10%) Hops: Cascade/Centennial/Chinook/Citra/Simcoe (bittering + heavy late/dry hop) Yeast: US-05 or WLP001 (clean, 75–80% attenuation) Notes: Resinous, citrusy, or tropical. Firm bitterness. Dry finish. Water: Ca 150 | SO4 200 | Cl 75 — sulfate-forward for dry, bitter finish Carbonation: 2.2–2.6 vols CO₂ Serving: 7–10°C (45–50°F) Common flaws: (1) Oxidation destroys dry-hop aroma within days (2) Harsh, astringent bitterness from over-bittering or water too high in SO4 (3) Sweetness from under-attenuation
OG 1.060–1.070 | IBU 50–80 | SRM 6–10 | ABV 6.0–7.5% Base: 2-row (95%), minimal crystal Hops: Simcoe, Columbus, Centennial (high bittering + dry hop) Yeast: WLP001 or US-05 (very high attenuation) Notes: Crystal clear, very dry, piney/resinous. High perceived bitterness. Water: Ca 150 | SO4 250 | Cl 50 — high sulfate (SO4:Cl 4:1+) for bone-dry, crisp character Carbonation: 2.4–2.6 vols CO₂ Serving: 7–10°C (45–50°F) Common flaws: (1) Oxidation — must be crystal clear AND fresh (2) Insufficient dryness from residual sweetness (need high attenuation yeast + minimal crystal) (3) Too hazy — clarity is a hallmark
OG 1.060–1.080 | IBU 25–60 | SRM 3–7 | ABV 6.0–9.0% Base: 2-row (60%), Flaked oats (20%), Wheat (20%) Hops: Citra/Mosaic/Galaxy/Amarillo (massive dry hop, low bittering) Yeast: WLP066 London Ale III or Wyeast 1318 (juicy, fruity, full body) Notes: Permanent haze from proteins. Soft, juicy, low bitterness. No dry finish. Water: Ca 150 | SO4 75 | Cl 200 — chloride-forward (1:3 SO4:Cl) for soft, round mouthfeel Carbonation: 2.0–2.4 vols CO₂ Serving: 7–10°C (45–50°F) Common flaws: (1) Rapid oxidation — NEIPA degrades in days; closed transfers essential (2) Harsh/bitter when SO4 is too high (inverted ratio required) (3) Thin body from using neutral yeast instead of 1318/WLP066
OG 1.065–1.100 | IBU 60–120 | SRM 6–14 | ABV 7.5–10.0% Base: 2-row (85%+), small % sugar to dry out Hops: Columbus/Simcoe/Citra (heavy bittering + dry hop) Yeast: US-05 at high pitch rate Notes: Huge hop and malt. High ABV needs balancing malt backbone. Water: Ca 150 | SO4 200 | Cl 75 — moderate sulfate Carbonation: 2.2–2.6 vols CO₂ Serving: 7–10°C (45–50°F) Common flaws: (1) Fusel alcohols from underpitching or fermenting too warm (2) Oxidation from insufficient yeast nutrients at high gravity (3) Cloyingly sweet if attenuation is low
OG 1.040–1.052 | IBU 30–50 | SRM 4–7 | ABV 3.0–5.0% Base: 2-row, minimal crystal | Keep grain bill light Hops: Citra/Mosaic/Amarillo (late + dry hop for aroma, not bitterness) Yeast: US-05 (clean) Notes: All the aroma, fraction of the ABV. Easy to over-bitter at low gravity. Water: Ca 100 | SO4 150 | Cl 75 — moderate; overdoing SO4 emphasises bitterness at low OG Carbonation: 2.2–2.6 vols CO₂ Serving: 7–10°C (45–50°F) Common flaws: (1) Over-bitter — perceived bitterness is higher at low gravity (2) Thin, watery body (add oats or wheat at 5–10%) (3) Short aroma life at low ABV
OG 1.030–1.039 | IBU 25–35 | SRM 8–14 | ABV 3.2–3.8% Base: Maris Otter (85%), Crystal 40–60L (5–10%) Hops: Fuggle, East Kent Goldings (bittering + late) | Yeast: WLP002 or Wyeast 1968 Notes: Session-strength British bitter. Earthy, biscuity, light body, very low carbonation. Cask is the authentic format. Water: Ca 100 | SO4 130 | Cl 100 — lighter sulfate than ESB; perceived bitterness is high at low OG Carbonation: 1.5–2.0 vols CO₂ (cask; never carbonated like an American ale) Serving: 10–13°C (50–55°F) Common flaws: (1) Over-carbonated — CO₂ above 2.0 vols destroys cask character (2) Over-bitter — IBU:OG ratio is critical at low gravity (3) Diacetyl — WLP002/1968 flocculate early; rouse before crash
OG 1.040–1.048 | IBU 25–40 | SRM 8–16 | ABV 3.8–4.6% Base: Maris Otter (80%), Crystal 40–80L (10%), Biscuit malt (5%) Hops: Fuggle, East Kent Goldings, Challenger | Yeast: WLP002 or Wyeast 1968 Notes: The classic British pub session bitter. More malt complexity than Ordinary Bitter. Earthy hop character, fruity esters, biscuity finish. Water: Ca 130 | SO4 175 | Cl 120 — moderate Burton character Carbonation: 1.5–2.2 vols CO₂ (cask 1.5–1.8; bottle 2.0–2.2) Serving: 10–13°C (50–55°F) Common flaws: (1) Diacetyl — WLP002/1968 flocculate aggressively; rouse or raise temp before crash (2) Insufficient biscuit/malt character (3) Over-carbonated if bottle-conditioned too aggressively
OG 1.048–1.060 | IBU 30–50 | SRM 8–18 | ABV 4.6–6.2% Base: Maris Otter (80%), Crystal 60–80L (10%), Biscuit malt (5%) Hops: East Kent Goldings, Fuggle, Challenger | Yeast: WLP002 or Wyeast 1968 Notes: Fuller-strength British bitter. More body and assertive bitterness than Best Bitter. Fruity, biscuity, richly malty. The style most non-British brewers call "ESB." Water: Ca 150 | SO4 200 | Cl 130 — Burton-style; sulfate emphasises dry, bitter finish Carbonation: 1.5–2.2 vols CO₂ (cask 1.5–1.8; bottle 2.0–2.2) Serving: 10–13°C (50–55°F) Common flaws: (1) Diacetyl — WLP002/1968 flocculate early; rouse or raise temp before crash (2) Oxidation — low ABV makes oxidation a concern; closed transfers (3) Cloyingly sweet if under-attenuated
OG 1.045–1.060 | IBU 25–40 | SRM 11–17 | ABV 4.5–6.2% Base: 2-row (75%), Crystal 60L (10%), Crystal 120L (5%) Hops: Cascade, Centennial (moderate) | Yeast: US-05 Notes: Toasty caramel malt + American hop character. Balanced. Water: Ca 100 | SO4 150 | Cl 100 — balanced profile Carbonation: 2.2–2.6 vols CO₂ Serving: 7–10°C (45–50°F) Common flaws: (1) Cloyingly sweet from too much crystal malt (keep ≤15% total crystal) (2) Muddy hop character from using crystal >80L with citrus hops (3) Under-attenuated
OG 1.045–1.060 | IBU 20–30 | SRM 18–35 | ABV 4.3–6.2% Base: 2-row (70%), Crystal 60L (10%), Chocolate malt (5%), Brown malt (5%) Hops: Willamette, Cascade (moderate) | Yeast: US-05 Notes: Chocolate, nutty, moderate hop. More hop-forward than English Brown. Water: Ca 100 | SO4 100 | Cl 100 — balanced Carbonation: 2.2–2.6 vols CO₂ Serving: 7–10°C (45–50°F) Common flaws: (1) Roast astringency from too much chocolate malt (2) Muddy, undefined flavor from random crystal additions (3) Too bitter for malt-forward style
OG 1.040–1.052 | IBU 18–35 | SRM 20–30 | ABV 4.0–5.4% Base: Pale malt (70%), Brown malt (15%), Chocolate malt (10%) Hops: Fuggle, Challenger (moderate) | Yeast: WLP002 or US-05 Notes: Chocolate, light coffee, moderate body. Less roasty than stout. Water: Ca 100 | SO4 100 | Cl 150 — chloride-forward to enhance malt roundness Carbonation: 2.0–2.4 vols CO₂ Serving: 10–13°C (50–55°F) Common flaws: (1) Harsh roast astringency from too much chocolate malt (2) Over-bitter — IBU should be moderate (3) Thin from using 2-row instead of pale ale malt
OG 1.048–1.065 | IBU 25–40 | SRM 22–35 | ABV 4.8–6.5% Base: 2-row (65%), Chocolate malt (12%), Crystal 60L (8%), Black malt (5%) Hops: Northern Brewer, Centennial (moderate) | Yeast: US-05 Notes: Bolder roast than English Porter. More body, more bitterness. Water: Ca 100 | SO4 150 | Cl 100 — moderate, balanced Carbonation: 2.2–2.6 vols CO₂ Serving: 10–13°C (50–55°F) Common flaws: (1) Harsh black malt astringency (replace some with Carafa) (2) Oxidation — dark roasted malts are prone to staling (3) Over-bitter — hop bitterness competes with roast
OG 1.036–1.044 | IBU 30–45 | SRM 25–40 | ABV 4.0–5.0% Base: Pale malt (70%), Flaked barley (15%), Roasted barley (10%) Hops: Fuggle, East Kent Goldings (moderate) | Yeast: WLP004 Irish Ale Notes: Dry, roasty finish. Flaked barley for creamy head. Low gravity, big flavor. Water: Ca 100 | SO4 75 | Cl 150 — chloride-forward for roast roundness; Dublin bicarbonate profile optional Carbonation: 1.8–2.2 vols CO₂ Serving: 10–13°C (50–55°F) Common flaws: (1) Poor head retention — flaked barley is non-negotiable (2) Too sweet — low IBU with roast barley creates imbalance; dry finish is the goal (3) Acetaldehyde from under-conditioning
OG 1.050–1.075 | IBU 35–75 | SRM 30–40 | ABV 5.0–7.0% Base: 2-row (75%), Chocolate malt (10%), Roasted barley (8%) Hops: Columbus, Centennial (moderate to high) | Yeast: US-05 Notes: More hop-forward than Irish Stout. American hop character acceptable. Water: Ca 100 | SO4 150 | Cl 100 — balanced, allows hop character to show Carbonation: 2.2–2.6 vols CO₂ Serving: 10–13°C (50–55°F) Common flaws: (1) Roast astringency from over-using roasted barley (2) Hop bitterness clashing with roast — use clean bittering hops (3) Over-sweet from insufficient attenuation
OG 1.075–1.115 | IBU 50–90 | SRM 30–40 | ABV 8.0–12.0% Base: 2-row (60%), Chocolate malt (12%), Roasted barley (10%), Crystal 120L (8%) Hops: Columbus, Magnum (high bittering, minimal aroma) Yeast: US-05 at very high pitch rate, may need nutrient additions Notes: Huge, complex, warming. IBU needed to balance extreme malt sweetness. Water: Ca 100 | SO4 150 | Cl 100 — balanced; don't over-mineralise an already complex beer Carbonation: 1.8–2.3 vols CO₂ Serving: 13–16°C (55–61°F) Common flaws: (1) Fusel/hot alcohol from underpitching — use 2 packs or starter (2) Under-attenuated — big beer needs time and nutrition (3) Oxidation during conditioning; very susceptible in bottles
OG 1.048–1.065 | IBU 25–40 | SRM 22–40 | ABV 4.2–5.9% Base: Pale malt (65%), Flaked oats (15%), Chocolate malt (10%), Roasted barley (5%) Hops: Fuggle, East Kent Goldings (moderate) | Yeast: WLP002 or US-05 Notes: Silky mouthfeel from oats. Smoother than regular stout. Water: Ca 100 | SO4 75 | Cl 150 — chloride-forward for silky body Carbonation: 2.0–2.4 vols CO₂ Serving: 10–13°C (50–55°F) Common flaws: (1) Diacetyl from WLP002 if not conditioned properly (2) Gummy mouthfeel from too many oats (>20%) (3) Astringency from roasted barley — balance with chocolate malt
OG 1.044–1.052 | IBU 8–15 | SRM 3–9 | ABV 4.9–5.6% Base: Wheat malt (50–60%), Pilsner malt (40–50%) Hops: Hallertau, Tettnang (very low) | Yeast: Wyeast 3068 (banana/clove) Notes: Banana ester + clove phenol. Ferment cool for clove, warm for banana. Water: Ca 30–50 | SO4 50 | Cl 80 — soft water essential; hard water mutes banana/clove Carbonation: 3.6–4.5 vols CO₂ Serving: 7–10°C (44–50°F) Common flaws: (1) Wrong ester/phenol balance — temperature controls this (17°C clove, 21°C banana) (2) Diacetyl from premature crashing (3) Harsh hop bitterness — should be background only
OG 1.044–1.052 | IBU 10–20 | SRM 2–4 | ABV 4.5–5.5% Base: Pilsner malt (50%), Unmalted wheat (40%), Flaked oats (10%) Hops: Saaz (low) + coriander + orange peel (spice additions) Yeast: Wyeast 3944 (fruity, spicy, tart) Notes: Hazy, spiced, refreshing. Unmalted wheat is critical for haze and body. Water: Ca 30–50 | SO4 50 | Cl 80 — soft, balanced; mirrors Belgian soft water Carbonation: 3.0–3.5 vols CO₂ Serving: 7–10°C (44–50°F) Common flaws: (1) Over-spiced — coriander and orange peel should be subtle (2) Clear beer — unmalted wheat and wheat protein are required for haze (3) Sourness from lactic acid (contamination or over-acidification)
OG 1.040–1.055 | IBU 15–30 | SRM 3–6 | ABV 4.0–5.5% Base: 2-row (50%), Wheat malt (50%) Hops: Cascade, Centennial (moderate) | Yeast: US-05 (clean) Notes: Clean fermentation (unlike Hefeweizen). American hop character OK. Water: Ca 100 | SO4 100 | Cl 100 — neutral, balanced Carbonation: 2.5–3.0 vols CO₂ Serving: 7–10°C (44–50°F) Common flaws: (1) Lacking body — wheat malt helps but consider adding oats (2) Over-hopped for the style (3) Thin head from insufficient wheat protein
OG 1.075–1.085 | IBU 20–40 | SRM 4–7 | ABV 7.5–9.5% Base: Pilsner malt (85%), Candi sugar clear (15%) Hops: Styrian Goldings, Hallertau Blanc (moderate) | Yeast: Wyeast 3787 Notes: Fruity, spicy, warming. High ABV must be well-hidden. Water: Ca 50 | SO4 50 | Cl 50 — soft, balanced Belgian profile Carbonation: 2.7–3.2 vols CO₂ Serving: 7–10°C (45–50°F) Common flaws: (1) Fusel alcohol from fermenting too warm or underpitching (2) Under-attenuated — must finish very dry; warm fermentation helps (3) Cloyingly sweet if candi sugar is skipped or too little
OG 1.062–1.075 | IBU 15–25 | SRM 10–17 | ABV 6.0–7.6% Base: Pilsner malt (70%), Dark candi sugar (15%), Special B (10%) Hops: Styrian Goldings, Hallertau (low) | Yeast: Wyeast 1762 Abbey II Notes: Raisin, dark fruit, malty. Low hop bitterness. Complex yeast esters. Water: Ca 50 | SO4 50 | Cl 70 — soft, slightly chloride-forward for malt roundness Carbonation: 2.5–3.0 vols CO₂ Serving: 10–13°C (50–55°F) Common flaws: (1) Lack of dark fruit — Special B and D180 candi sugar are critical (2) Too sweet — dark malts add non-fermentable residual; balance with attenuation (3) Hop bitterness clashing with dark malt
OG 1.070–1.095 | IBU 22–35 | SRM 3–6 | ABV 7.5–10.5% Base: Pilsner malt (80%), Candi sugar clear (20%) Hops: Styrian Goldings, Saaz (moderate) | Yeast: Wyeast 1388 Belgian Strong Notes: Deceptively pale and light. Fruity, spicy, dangerously drinkable. Water: Ca 50 | SO4 50 | Cl 50 — soft, balanced Carbonation: 2.7–3.2 vols CO₂ Serving: 7–10°C (45–50°F) Common flaws: (1) Fusels from underpitching a high-gravity beer (2) Under-attenuation — requires very high attenuation yeast and warm fermentation (3) Too hoppy — hops provide bitterness only; aroma is from yeast esters
OG 1.048–1.065 | IBU 20–35 | SRM 5–14 | ABV 5.0–7.0% Base: Pilsner malt (80%), Wheat (10%), Spelt or Rye (5–10%) Hops: Saaz, Styrian Goldings + optional spices Yeast: WLP565 or Wyeast 3724 (fruity, peppery, highly attenuating — ferment warm) Notes: Dry, effervescent, complex. High final attenuation is critical. Water: Ca 50 | SO4 70 | Cl 70 — soft, balanced; slight sulfate for dry finish Carbonation: 3.0–3.5 vols CO₂ Serving: 10–13°C (50–55°F) Common flaws: (1) Stuck fermentation with 3724 — must ferment 30°C+ or it stalls at 1.030 (2) Too sweet from poor attenuation (3) Low carbonation — Saison should be very lively
OG 1.044–1.050 | IBU 18–30 | SRM 3–5 | ABV 4.4–5.2% Base: Pilsner malt (90%), Wheat malt (10%) Hops: Hallertau, Tettnang, Spalt (low–moderate) | Yeast: Wyeast 2565 Kölsch Notes: Delicate, clean ale with lager-like character. Ferment cold (13–16°C). Water: Ca 50 | SO4 30 | Cl 50 — soft; hard water kills the delicate character Carbonation: 2.4–2.7 vols CO₂ Serving: 7–10°C (45–50°F) Common flaws: (1) Fruity esters from fermenting too warm (must be 13–16°C) (2) DMS from poor boil vigour (3) Phenolic notes from fermenting too cold with this yeast
OG 1.048–1.054 | IBU 30–45 | SRM 10–14 | ABV 4.5–5.5% Base: 2-row (90%), Crystal 40L (10%) Hops: Northern Brewer (only — historical style) | Yeast: Wyeast 2112 California Lager Notes: Ferments warm (18°C) with lager yeast. Toasty, woody Northern Brewer character. Water: Ca 100 | SO4 150 | Cl 75 — moderate, supports Northern Brewer's herbal/woody character Carbonation: 2.4–2.7 vols CO₂ Serving: 7–10°C (45–50°F) Common flaws: (1) Too fruity from fermenting above 20°C (2) Wrong hops — only Northern Brewer is historically authentic (3) Harsh bitterness at high IBU
OG 1.070–1.130 | IBU 17–35 | SRM 14–25 | ABV 6.5–10.0% Base: Maris Otter (85%), Crystal 80L (10%) Hops: East Kent Goldings (low — malt-focused) | Yeast: WLP028 Edinburgh Notes: Very malt-forward, caramel, toffee. Low hop bitterness. Kettle caramelization adds color. Water: Ca 100 | SO4 50 | Cl 150 — chloride-forward for malt sweetness and body Carbonation: 1.5–2.2 vols CO₂ Serving: 10–14°C (50–57°F) Common flaws: (1) Diacetyl — very susceptible at high gravity (2) Oxidation during extended conditioning (3) Lack of caramel character — kettle caramelization or adding a small caramel reduction is traditional
OG 1.044–1.052 | IBU 25–48 | SRM 11–17 | ABV 4.3–5.5% Base: Munich malt (70%), Pilsner malt (20%), Carafa I (5%) Hops: Spalt, Hallertau (moderate) | Yeast: WLP036 Düsseldorf Alt or Wyeast 1007 Notes: Hop-forward for a malt-driven ale. Ferment cool (15–18°C) for clean character. Water: Ca 50 | SO4 100 | Cl 50 — moderate sulfate for hop bite Carbonation: 2.5–2.8 vols CO₂ Serving: 7–10°C (45–50°F) Common flaws: (1) Diacetyl — needs cold conditioning (lagering 2–4 weeks at 2°C) (2) Fruity esters from fermenting too warm (3) Astringency from over-hopping
OG 1.030–1.038 | IBU 10–25 | SRM 12–25 | ABV 3.0–3.8% Base: Pale malt (70%), Crystal 60L (15%), Brown malt (10%) Hops: Fuggle, EKG (very low) | Yeast: WLP002 or 1968 Notes: Very low ABV session beer. Malt character must shine despite low gravity. Water: Ca 100 | SO4 100 | Cl 150 — chloride-forward for malt roundness at low gravity Carbonation: 1.5–2.0 vols CO₂ Serving: 10–13°C (50–55°F) Common flaws: (1) Oxidation — low ABV beers stale extremely quickly (2) Thin, watery body — maximize mash temp (70°C) and use high-flocculating yeast (3) Over-roasty from heavy dark malts in a delicate beer
