bjcp-styles

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

BJCP Style Reference

Format: Name | OG | IBU | SRM | ABV% | Key Malts | Key Hops | Yeast Notes | Water | Carbonation | Serving temp | Common flaws

Lagers

American Light Lager

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

American Lager

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

German Pilsner

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

Bohemian Pilsner

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

Munich Helles

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

Märzen / Oktoberfest

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

Munich Dunkel

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

Schwarzbier

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

German Bock

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

American Ales

American Pale Ale

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

American IPA

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

West Coast IPA

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

Hazy / New England IPA

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

Double / Imperial IPA

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

Session IPA

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

English Ales

Ordinary Bitter (BJCP 11A)

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

Best Bitter (BJCP 11B)

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

Strong Bitter / ESB (BJCP 11C)

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

Amber / Dark Ales

American Amber Ale

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

American Brown Ale

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

Porters & Stouts

English Porter

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

Robust Porter

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

Irish Dry Stout

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

American Stout

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

Imperial Stout

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

Oatmeal Stout

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

Wheat Beers

Hefeweizen

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

Witbier / Belgian Witbier

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)

American Wheat

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

Belgian Ales

Belgian Tripel

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

Belgian Dubbel

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

Belgian Golden Strong Ale

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

Saison / Farmhouse Ale

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

Other Styles

Kölsch

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

California Common

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

Scottish Ale / Wee Heavy

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

Altbier

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

English Mild

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