menschmaschine
Well-Known Member
Maybe it's my scientific nature to get to the root of things, or maybe it's my German ancestory making me always try to find rules to follow , but what's the deal with the style guidelines from various sources being so different?... and then other books/authors being different from them?
I'm really talking about the difference between the Brewers Association and BJCP on the Munich Helles. Then to make matters worse, Horst Dornbusch, in his Classic Beer Styles book, Bavarian Helles, is different from both of them. Primarily in color:
BJCP = 3 - 5 SRM
BA = 4 - 5.5 SRM
Dornbusch = 2 - 3 SRM
Also, in grist composition, many recipes have a not-insignificant amount of Munich malt, but Dornbusch calls for no more than 1.5 %, if any. This correlates with his color difference.
I know style guides are exactly that... guides, but I'm curious what a Bavarian brewer would say about the Helles color and Munich malt. Any thoughts?
I'm really talking about the difference between the Brewers Association and BJCP on the Munich Helles. Then to make matters worse, Horst Dornbusch, in his Classic Beer Styles book, Bavarian Helles, is different from both of them. Primarily in color:
BJCP = 3 - 5 SRM
BA = 4 - 5.5 SRM
Dornbusch = 2 - 3 SRM
Also, in grist composition, many recipes have a not-insignificant amount of Munich malt, but Dornbusch calls for no more than 1.5 %, if any. This correlates with his color difference.
I know style guides are exactly that... guides, but I'm curious what a Bavarian brewer would say about the Helles color and Munich malt. Any thoughts?