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Old 12-10-2008, 12:10 AM   #1
Bigbens6
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Default Is there a standard!?!?

So i guess i got the idea from AKC dogs, cigars, and hard liquors.... but is there a set of standards for different crafts of beers?!?!?

Can the addition of one ingredient that is nessecary or to call a brew a brown alve Vs. a nut brown?

What defines an ESB?

What make a pale ale not just a real hoppy beer...

Just curious as it would help me understand some directions to go when beginning my own recipies...



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Old 12-10-2008, 12:12 AM   #2
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Sure is. It's called the BJCP:

BJCP 2008 Style Guidelines - Index

Get a copy of Ray Daniel's Designing Great Beers for a better understanding of how ingredients define style.



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Old 12-10-2008, 12:14 AM   #3
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Thats a good start, but i guess i was thinking more in terms of an ingredient list... can one make a brown ale with any combination of matl/barley or is there a standard base in which you kind of HAVE to work with in order to realistically call your concoction a "brown" ale?

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Old 12-10-2008, 12:16 AM   #4
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Quote:
Originally Posted by Bigbens6 View Post
can one make a brown ale with any combination of matl/barley or is there a standard base in which you kind of HAVE to work with in order to realistically call your concoction a "brown" ale?
See my earlier suggestion concerning Designing Great Beers.
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Old 12-10-2008, 12:26 AM   #5
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Listen to that Flyangler guy, he knows what he is talking about. .

There are certain ingredients that are always present in certain beers. In some beers there are a couple of ingredients that can be used and still fall within the style, and of course there are always ingredients you can add and still be in style.

Designing Great Beers will definately give you some insight on the common style ingredients as well as uncommon or lesser used ingredients.

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Old 12-10-2008, 12:50 AM   #6
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Quote:
Originally Posted by flyangler18 View Post
See my earlier suggestion concerning Designing Great Beers.
also see his early suggestions of checking out the BJCP guidelines. for instance:

Weizen Guidelines

Quote:
Ingredients: By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.
slow down, take your time and do some reading, buddy


EDIT: also...look at OTHER PEOPLES recipes online. HBT, brew-monkey, the recipator, and jamils recipes are a good start.
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Old 12-10-2008, 12:58 AM   #7
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Quote:
Originally Posted by Bigbens6 View Post
Thats a good start,
That's not just a good start, that's the exact answer to your qustion. You specifically asked if there was a standard...You pretty much discounted it by your post...like you didn't like the answer to your question or something.

Well, the BJCP IS pretty much recognized as THE STANDARD guide to a beer style. Especially if you enter into competitions. So that is your start. They list commercial examples of each style, as well as the "numbers" you need to achieve them (bitterness, color, ABV, graivty, etc.)

You want to learn how to brew them, start there, then also like previously mentioned, designing great beers, and also Brewing Classic Styles

But don't shoot down the answers when they are given to you...Like DeathBrewer said, slow down there, and actually read the style guide, you'll learn exactly what you need to know.
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Old 12-10-2008, 01:05 AM   #8
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hey, my name is deathbrewer, not bowel movement

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Old 12-10-2008, 01:07 AM   #9
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As far as ingredients go, a lot can be learned by studying recipes (particularly those of award-winning and classic example beers) for any given style and comparing them against the BJCP guidelines with respect to the particular style.

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Old 12-10-2008, 01:08 AM   #10
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Originally Posted by DeathBrewer View Post
hey, my name is deathbrewer, not bowel movement

I fixed it for you mr DingleBerry, sir


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