The ULTIMATE ALMANAC of WORLD BEER RECIPES A Practical Guide for the Professional Brewer to the World's Classic Beer Styles from A to Z by Horst Dorribusch with Sponsorship & Technical Edits by Published by Cerevisia Communications P.O. Box 719 West Newbury, MA 01985 USA Copyright © Horst Dornbuseh, 2010 All rights reserved. Without limiting the rights under the copyright reserved above, no part of thiPsr inptuedb ilnic Baatmiobenr gm, Gaeyrm baeny r1e0p r9od8u7c6e5d4,3 s2to1red in or introduced into a retrieval 9 /ouaoi ISBN: 978-0-9844449-0- 8 ISBN: 978-0-9844449-0-8 978098444490812900 mmmmmmmmmmmmmmgmmm Disclaimer: The recipes in this book are based on the author's and technical editors' combined international brewing experience stretching over several decades. They have also benefited from the technical expertise and resources available within the three sponsor companies, the Barth-Haas Group, SCHULZ Brew Systems, and the Weyermann® Malting Company. The recipes are thoroughly researched to ensure their authenticity. However, because classic beer styles have evolved as part of the living brewing past, the author and technical editors freely and cheerfully admit that there may be other equally legitimate interpretations of the brew-historical record. Therefore, style specifications, appropriate ingredients, and brew-technical procedures are always subject to interpretation and debate. The recipes presented here are purposefully adapted for a modern brewery operation, that is, for technologically advanced SCHULZ systems as well as for top- quality Weyermann® malts and Barth-Haas hop products. They are intended for use by professional brewers, who understand the particular characteristics and capabilities of their brew equipment. Depending on specific local brewery setups, the recipe parameters may need to be adjusted to fit existing physical and technological conditions. Therefore, though the recipes have been designed with the outmost care, neither the author nor the technical editors can warrant the success of each and every recipe in each and every brew house and cellar configuration under all conditions. mm wmmm0 The ULTIMATE ALMANAC of WORLD E3EER RECIPES * Table of Contents Recipe Index.......................................................................................................... 7 Beer Styles in Appendix......................................................................................... 10 Acknowledgements................................................................................................ 11 Foreword by Dr. Wolfgang Stempf......................................................................... 13 About this Book..................................................................................................... 14 About Malt............................................................................................................. 16 Color.......................................................................................................... 17 Moisture Content....................................................................................... 18 Extract %DBFG/%DBFG............................................................................. 18 Protein...................................................................................................... 19 Koibach Index............................................................................................ 19 Homogeneity............................................................................................. 19 Friability................................................................................................... 20 Hartong Index (VZ45 °C)............................................................................ 20 Diastatic Power ("Lintner)......................................................................... 20 Conversion Time........................................................................................ 20 Viscosity (Malt)......................................................................................... 21 About Mashing....................................................................................................... 22 Mash Viscosity.......................................................................................... 22 Enzymes and Temperatures....................................................................... 23 Single-Step Infusion Mashing.................................................................... 25 Multi-Step Infusion Mashing..................................................................... 25 Decoction Mashing.................................................................................... 26 Extract Efficiency....................................................................................... 27 Grist Weight.............................................................................................. 28 Gravities....................................................................................................... 28 pH-Value.................................................................................................... 29 Alcohol...................................................................................................... 30 Brewing with Sugar................................................................................... 31 Brewing with Honey.................................................................................. 32 About Hops........................................................................................................... 34 Pellets....................................................................................................... 35 T-90/T-45 Pellets........................................................................................ 35 Hop Substitutions..................................................................................... 36 Hop Specifications..................................................................................... 37 Hop Utilization.......................................................................................... 39 Bitter, Flavor, Aroma Hops: Definitions.................................................... 39 Bitter Unit Calculations............................................................................. 40 "Down-Stream" Hop Products................................................................... 41 About Water.......................................................................................................... 44 The ULTIMATE ALMANAC of WORLD E3EER RECIPES Brewing Liquor Around the World............................................................. 43 About Yeast........................................................................................................... 47 About Brew Systems.............................................................................................. 48 Configuration and Layout......................................................................... 48 Brew System Quality Variables................................................................. 49 Brew Systems for the Future..................................................................... 50 The ECO-Burner......................................................................................... 52 What's a Style Anyway?......................................................................................... 53 Beer Styles and Their Ingredients.............................................................. 55 About the Sponsors............................................................................................... 56 Barth-Haas Group...................................................................................... 56 SCHULZ Brew Systems............................................................................... 57 \Neyermann® Specialty Malting Company............................................... 58 Unit Conversion Table........................................................................................... 60 101 Recipes of the World's Classic Beer Styles A — Z............................................. 61 Appendix: The World's "Minor" Beer Styles A - Z................................................... 231 About the Author and Technical Editors ..................................................... 244Recipe Index Abbey Ale Dubbel........................................................................................... 64 Abbey Ale Triple................................................................................................... 66 Altbier, Diisseldorf............................................................................................. 68 Altbier, Westphalian....................................................................................... 69 Amber Ale, American..................................................................................... 71 Amber Ale, English......................................................................................... 72 Barley Wine, English & American................................................................... 74 Berliner Weisse.............................................................................................. 76 Biere blanche (see Wit Beer).......................................................................... 227 Biere de garde............................................................................................... 78 Biere de mars, Alsatian.................................................................................. 80 Biere de mars, Belgian (see Lambic).............................................................. 152 Biere de printemps (see Biere de mars, Alsatian)........................................... 80 Biere de saison............................................................................................... 82 Bitter, Best..................................................................................................... 84 Bitter, Extra Special.............................................................................................. 86 Bitter, Ordinary................................................................................................. 88 Blond Ale, American....................................................................................... 89 Blond Ale, Belgian......................................................................................... 90 Blueberry Ale, (see Fruit Ale, American)......................................................... 126 Bockbier........................................................................................................ 92 Braggot......................................................................................................... 94 Brown Ale, American.................................................................................... 96 Brown Ale, Belgian....................................................................................... 97 Brown Ale, Northern English.......................................................................... 99 Brown Ale, Southern English......................................................................... 100 California Common........................................................................................ 101 Cassis (see Kriek)............................................................................................. 144 Cream Ale...................................................................................................... 103 Dampfbier...................................................................................................... 104 The ULTIMATE ALMANAC of WORLD E3EER RECIPES Dark Ale, American....................................................................................... 105 Dark Ale, Belgian........................................................................................... 107 Dark Ale, English........................................................................................... 109 Dinkelbier....................................................................................................... 110 Doppelbock.................................................................................................... 112 Dortmunder Export........................................................................................ 114 Double IPA, American (see Imperial IPA, American)....................................... 140 Dubbel (see Abbey Ale, Dubbel)..................................................................... 64 Dunkel, Bavarian............................................................................................ 116 Dunkel, Bohemian......................................................................................... 118 Dunkelbock.................................................................................................... 120 Dunkelweizen................................................................................................. 122 Eisbock........................................................................................................... 124 Emmerbier (see Dinkelbier)............................................................................ 110 ESB (see Bitter, Extra Special).............................................................................. 86 Faro (see Lambic)........................................................................................... 152 Festbier (see Oktoberfest/Marzen)................................................................. 160 Framboise (see Kriek)..................................................................................... 144 Froagh (see Gruitbier).................................................................................... 132 Fruit Ale, American........................................................................................ 126 Golden Ale, Belgian........................................................................................ 128 Gueuze (see Lambic)...................................................................................... 152 Gose, Leipziger............................................................................................... 130 Gruitbier......................................................................................................... 132 Heather Ale (see Braggot).............................................................................. 94 Hefeweizen (see Weissbier)............................................................................ 221 Helles (German/Munich)................................................................................ 134 Honey Beer (see Braggot).............................................................................. 94 Ice Beer.......................................................................................................... 135 India Pale Ale, American................................................................................ 136 India Pale Ale, English.................................................................................... 137 Imperial IPA, American................................................................................... 140 Kellerbier....................................................................................................... 141 Kolsch........................................................................................................... 143 Kriek............................................................................................................... 144 Lager, American............................................................................................. 146 Lager, American Light.................................................................................... 147 Lager, American Premium.............................................................................. 148 Lager, European Amber.................................................................................. 149 Lager, European Light.................................................................................... 150 Lager, European Red...................................................................................... 151 Lambic........................................................................................................... 152 Mai bock........................................................................................................ 155 Malt Liquor.................................................................................................... 157 Mild Ale (English).......................................................................................... 159 Oktoberfest/Marzen...................................................................................... 160 Old Ale......................................................................................................... 163 Oud Bruin (see Brown Ale, Belgian)............................................................... 97 Pale Ale, American......................................................................................... 164 Pale Ale, English............................................................................................ 166 Peche (see Kriek)............................................................................................ 144 The ULTIMATE ALMANAC of WORLD E3EER RECIPES Pils/Pilsener, German.................................................................................... 168 Pilsner, American.......................................................................................... 170 Pilsner, Classic................................................................................................ 171 Pilsner, Czech, Modern (I)............................................................................... 173 Pilsner, Czech, Modern (II)............................................................................. 174 Pilsner, Czech, Modern (III)........................................................................... 175 Porter, Baltic.................................................................................................. 176 Porter, Classic................................................................................................ 177 Porter, Dry..................................................................................................... 178 Porter, German.............................................................................................. 179 Porter, London............................................................................................... 181 Porter, Robust................................................................................................ 182 Pub Wheat, American.................................................................................... 184 Pumpkin Ale.................................................................................................. 185 Rauchbier...................................................................................................... 187 Red Ale, Flanders........................................................................................... 189 Red Ale, Irish................................................................................................. 191 Roggenbier.................................................................................................... 192 Rye Ale, American......................................................................................... 194 Sahti............................................................................................................. 195 Schwarzbier, Franconian.............................................................................. 198 Schwarzbier, Thuringian.................................................................................. 200 Scotch Ale....................................................................................................... 202 Scottish Ale..................................................................................................... 205 Smoked Ale, American................................................................................... 207 Spelt Beer (see Dinkelbier)............................................................................ Ill Steam Beer"' American (see California Common)......................................... 110 Sticke............................................................................................................. 208 Strong Ale (see Old Ale).................................................................................. 163 Stock Ale (see Old Ale).................................................................................... 163 Stout, Belgian............................................................................................... 210 Stout, Foreign Export...................................................................................... 212 Stout, Irish...................................................................................................... 214 Stout, Oatmeal............................................................................................... 216 Stout, Russian Imperial................................................................................... 217 Stout, Sweet................................................................................................. 219 Trappist Ale (see Abbey Ale)........................................................................... 64 Triple (see Belgian Abbey Ale, Triple).............................................................. 66 Vienna Lager............................................................................................... 220 Wiener Lager (see Vienna Lager)................................................................. 220 Wee Heavy (see Scotch Ale)........................................................................... 202 Weissbier....................................................................................................... 221 Weizenbier (see Weissbier)............................................................................ 221 Weizenbock.................................................................................................. 223 Weizendopplebock (see Weizenbock)........................................................... 223 Weizeneisbock (see Weizenbock).................................................................. 223 Wiess....................................................................................................... 225 Witbier/biere blanche................................................................................. 227 Zoiglbier........................................................................................................ 228 Zwickelbier 230Beer Styles in Appendix The ULTIMATE ALMANAC of WORLD E3EER RECIPES Alster/Alsterwasser American Wild Landbier Ale Biobier Black&Tan Leichtbier La Blonde van Vlaanderen Broyhan Liege Saison Beer Canadian Ale Champagne Ale Louvain Peeterman Wit Chicha Malzbier Chocolate Ale/Lager Mead Christmas Beer Millet Beer Diat bier Molasses Beer Diesel Mumme Diest Musa Beer Dunnbier Near-Beer Eblulum Okobier Erntebier Organic Beer Festbier L'Orge d'Anvers G'frorns Potato beer Ginger Beer Potsdamer Stangen-Bier Gluten-Free Beer Quinoa Beer Gratzer Bier Radler/Radlermass Grozet Rice Wine Griinkernbier Russ/Russ'n Jopenbier Saki Kamut Beer Schlehenbier Shandy Sorghum Kefir Beer Sour Beer Spiced Beer Kelpie Steinbier Texas Bock Triple Bock Keutebier Urbock Utopias Koumiss Uytzet des Flandres Krausenbier Weihnachtsbier Kvass WeiPi Zoeg of Tirlemon tAcknowledgements The idea for a collection of recipes for professional brewers, in book form, of all the world's beer styles has been kicking around in my head for almost two decades. One of these days, I always said, I will write this book, because somebody should and nobody has...and then I merrily kicked the can down the road, again, and again, and again. It's amazing how one can fill one's life to the brim with daily chores, while grandly procrastinating when it comes to doing the big things. Whenever I mentioned this book idea to friends in the brew industry I received nothing but enthusiastic encouragement, especially from Sabine Weyermann and Thomas Kraus-Weyermann. They both felt that such a tome could be the perfect show- case for what brewers can do with Weyermann® malt. It was their contention that I would not be able to find a single beer style that could not be made with their malt, and that I would be welcome to brew anything I wanted to in the Company's pilot brewery, a dream of a 2.5-hectoliter SCHULZ system, which I knew well, because I had spent many a happy brew day there with Weyermann® brew master Oliver Honsel. The ULTIMATE ALMANAC of WORLD E3EER RECIPES So I boldly suggested that, if Weyermann® sponsored the book, I would actually begin writing it. In fact, I proposed that SCHULZ, as a Bamberg neighbor and the world's oldest brew equipment manufacturer, might be interested in participating as well, and perhaps also Barth-Haas, the world's largest hop supplier, located just a quick swish down the Autobahn in Nuremberg. Combining the technical expertise of these three companies, each world leaders in their fields, I thought could only strengthen the final result. Thus, over a beer in Bamberg, the foundation for this book was laid. Soon I found myself in negotiation about the details of the project with Johannes Schulz-Hess, the CEO of SCHULZ Brew Systems, Stephan Barth, the CEO of the Barth-Haas Group, and Sabine and Thomas. The final agreement was struck at the Drinktec in Munich in September 2009, and we settled on finishing the project ready for the brewing public at the Brewers Association Craft Brew Conference and BrewExpo America in Chicago, in April 2010. With this august trio of Franconian companies covering my back, I spent much of the 2009/2010 New England winter selecting the 101 greatest beer styles in human history and nailing down their specifications, ingredients, and processes. For a passionate beer scribe, this was bliss! I thought of Ella Fitzgerald's line from I got Rhythm, "who could ask for anything more?" I would like to give a special tip of the hat to Dr. Christina Schonberger of the Barth- Haas Group; Jurgen Buhrmann, Oliver Honsel, and Andreas Richterof the Weyermann® Malting Company, and the brew engineers of SCHULZ Brew Systems for the thoroughness of their technical reviews; and to Silke Thomas of the Weyermann® Malting Company for chaperoning the project through its physical production cycle. I owe a special thank-you to my wife Elva for cheerfully suffering through weeks of neglect during my solitary writing marathon and for proofreading the entire manuscript before it went anywhere. As I write these lines, the book is finally being readied for the printer in Germany. So there is nothing left for me to do on this project, but to express my profound gratitude to my sponsors. I thank them for their enthusiasm for the project, for their daring in undertaking it, and for their trust in me to pull it off. I am honored! Horst Dornbusch West Newbury Massachusetts, USA March 2010 Foreword Munich- Grafelfing Bavaria, The ULTIMATE ALMANAC of WORLD E3EER RECIPES Germany March 2010 Globalization is making the world one, impacting every field of human endeavor. Brewing is no exception. With beer, brewing ingredients, and brew systems shipped around the globe, with brew education offered on a global scale, and with our ability to "build" any type of brewing water anywhere in the world, beer styles that were once the province of distinct beer cultures within clear geographic boundaries, have now become universal. Today, a brewer in the United States, Italy, Norway, or Canada may brew a Belgian-style Abbey Ale just as likely as a brewer in Belgium may brew an Irish-style Stout or a German-style Bock. Beer styles that have evolved gradually over centuries are now taken as jumping-off points by innovative, modern brewers to create what is probably the greatest global beer variety ever, which is a glorious thing! But all these new and exciting brews have their roots in what has come before them. "What's past is prologue," proclaims William Shakespeare's Antonio in the second act of The Tempest, and of course it is so. We all value the future, but, to know our way, we must also look into the past. Yet, there has been no work to date that puts all that tradition together in one volume for the professional brewer. What has been lacking so far is a definitive archive of the past that can serve as the authoritative basis for the brewing profession's own, unique "prologue." The Ultimate Almanac of World Beer Recipes—A Practical Guide for the Professional Brewer to the World's Classic Beer Styles from A to Z, therefore, goes a long way towards filling that gap. It is a long-overdue book, which provides a solid set of recipes, presented in a crisp, easy-to-use format, for replicating the world's greatest beer styles. Its pages represent the global heritage of brewing, to be revered in the present and to serve as an inspiration in the future. It is the product of a perfect synergy of a group of world experts in their fields: of the Barth- Haas Group, the world's leading hop merchant and processor; of SCHULZ Brew Systems, the world's oldest and most innovative brew equipment manufacturer; of the Weyermann® Malting Company, the world's leading specialty malting company; and of Horst Dornbusch, a multilingual and multi-cultural brew industry consultant and one of the world's leading beer journalists. This book is the practical reference guide for the serious brewer, and an indispensible source book to be kept handy in any brew house anywhere in the world...as it will be in our library at Doemens Academy! Dr. Wolfgang Stempfl Managing Director and Dean DOEMENS Academy About this Book As the subtitle states, The Ultimate Almanac of World Beer Recipes is a practical guide to the world's major beer styles from A to Z. It assumes that the reader is an accomplished brewer who knows how to apply the specifications and short-hand technical instructions in the recipes. How many beer styles there are exactly in the world is always a matter of debate among experts. The (American) Brewers