Light Hybrid Beer Presentation - PowerPoint Presentation

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Light Hybrid Beer Presentation

BJCP Light Hybrid Beer StylesSample Classic Commercial ExamplesHomebrewing Light HybridsSlide2

BJCP Light Hybrid Beer Styles

Cream Ale (6a)

Blonde Ale (6b)Kölsch (6c)American Wheat or Rye Beer (6d)Slide3

Cream Ale Style

An ale version of the American Lager Style – clean crisp flavorful light ale with low estersAmerican ingredients with up to 20% flaked maize and up to 20% glucoseOG: 1.042-1.055 FG: 1.006-1.012

ABV: 4.2-5.6% SRM: 2.5-5.0IBU: 15-20Slide4

Pizza Port Carlsbad Cream Ale

A soft drinking summer beer with a touch of pilsner malt

Different versions at each brewpub1.042 O.G 1.008 F.G.4.4%

ABVSlide5

Blonde Ale Style

A clean light soft malty beer with an un-agressive hop balance.Designed as entry level craft beer.

American malt, hops and yeast are typical.OG: 1.038-1.054 FG: 1.008-1.013ABV: 3.8-5.5% SRM: 3.0-6.0IBU: 15-28Slide6

Hollywood Blonde

Great Beer Company Started by homebrewers Steve Casselman and Maribeth

-Raines-CasselmanContract Brewed By Skyscraper Brewing for Great Beer CompanyUses Cologne

Kolsch yeastABV: 4.5%Slide7

Eel River California Blonde Ale

Founded 1995 in Fortuna, CaliforniaWorld’s first certified organic breweryOG: 1.050IBU: 10

ABV: 5.8%Slide8

Kölsch

StyleA crisp delicately balanced beer with subtle fruit flavors and aromasGerman

pils malt and noble hops with select attenuative ale yeastOG: 1.044-1.050 FG: 1.007-1.011

ABV: 4.4-5.2% SRM: 3.5-5.0IBU: 20-30Slide9

Reissdorf

KölschFounded in 1894 in Cologne, Germany90% Destroyed during WWIIKolsch Convention “Protected Geographical Indication” for Cologne in 1985

3 products: Kölsch, non-alcoholic Kölsch

and Beer ShnappsABV: 4.8%Slide10

Gaffel

KölschBrewery recorded at site in 1302Gaffel brewery founded in 1903 in CologneOver 70% of

Kölsch served in kegs at local pubs and restaurants3 products: Kölsch

, Light and Non-alcoholicABV: 4.8%Slide11

American Wheat or Rye Beer

Refreshing wheat or rye beer with less phenolic and ester character than German wheat stylesAmerican malt with large proportion of wheat malt is typical

OG: 1.040-1.055 FG: 1.010-1.016ABV: 4.0-5.5% SRM: 3-6IBU: 15-30Slide12

Brewery founded in 1984 in Washington

Hefeweizen created in 199360% Malted Wheat39% 2-Row1% CaramelOG: 1.050ABV: 5.2%IBU

: 18

Pyramid

Hefe-WeizenSlide13

Widmer

HefeweizenFounded in 1984 in OregonCreated first unfiltered American Hefeweizen

OG: 1.047 FG: 1.010ABV: 4.9

% SRM: 8IBU: 26Malts: Pale, Munich, Wheat, Extra Special

Hops: Alchemy, Willamette, CascadeSlide14

Brewing Light Hybrids – Malt

German Pilsner Malt base for

KölschAmerican Malts for other stylesMinimize crystal malts (undesirable residual sweetness)

Use light mild un-hopped malt extractsSlide15

Brewing Light Hybrids – Adjuncts

Use flaked maize and glucose to lighten body and create dry finish for Cream Ales

Use American 2-row malt base for Blonde AlesUse Pilsner malt for Kölsch

Use a 40-60% malted wheat for American Wheat BeerSubstitute rye for some or all of the wheat for American Rye Beer Slide16

Brewing Light Hybrids – Hops

Use low alpha acid noble hops or noble derivatives for

Kölsch (Hallertau,

Tettnang, Spalt, Hersbrucker, Mt. Hood)

Any hop variety can be used sparingly for other Light Hybrids

Finishing hops should be minimal if anySlide17

Brewing Light Hybrids– Water

Soft water preferred for Cream Ales (RO Water + 1.5 tsp/5gal CaSO4)

Water for other hybrids can varySan Diego filtered water okay – could be blended with RO water to soften the waterSlide18

Brewing Light Hybrids– Yeast

Use

attenuative ale yeastBJCP guidelines result in 76-84% attenuation

Create a large yeast starterRe-pitching from a previous fermentation is recommended for larger yeast pitchSlide19

Brewing Light Hybrids

MashingMash at low temperatures (149F) for dryer beerBoil

Minimize boil to avoid carmelizationSlide20

Fermenting Light Hybrids

Cool wort to fermentation temperatureAerate the wort

vigorously – 100% oxygenLow fermenation temp for Kölsch

(59-65F)