The ULTIMATEALMANAG of WORLDBEER RECIPES A PracticalGuide for the ProfessionalBrewer to the World'sGlassic Styles from Ato Z

by HorstDornbusch with Sponsorship& TechnicalEdits by

.r(ail- BARrH-HAAsGUlll{w Publishedby CerevisiaCommunications P.O.Box 719 WestNewburV, MA 01985 USA

Copyright@ Horst Dornbusch, 2010 All rightsreserved. Without limiting the rightsunder the copyrightreserved above, nopart ofthis publication may be reproduced, stored in or introducedinto a retrievalsystem, or transmitted,in anyform or by anymeans (electronic, mechanical,photocopying, recording, or otherwise),without the priorwritten permissionof the copyrightowner of thisbook, at the addressabove, except by a reviewerwho mayquote brief passages in a review.

Printedin Bamberg,Germany SBN:978-0,9844449-0-8 L0987654327 fSB N : 978-0-98 44449 -O-8 ||ilililililil|]ilil|ltililriltiilfl

Disclaimer:The recipes in thisbook are based on the author'sand technical editors'combined international experience stretching over several decades.They have also benefitedfrom the technicalexpertise and resourcesavailable within the three sponsorcompanies, the Barth-Haas Group,SCHULZ Brew Systems, and the Weyermann@Malting Company. The recipesare thoroughlyresearched to ensuretheir authenticity.However, becauseclassic beer styles have evolved as part of the livingbrewing past, the authorand technical editors freely and cheerfully admit that theremay be other equallylegitimate interpretations of the brew-historicalrecord. Therefore,style specifications, appropriate ingredients, and brew-technical proceduresare alwayssubject to interpretationand debate.The recipes presentedhere are purposefully adapted for a modernbrewery operation, that is, for technologicallyadvanced SCHULZ systems as well as for top- qualityWeyermann@ malts and Barth-Haas hop products. They are intended for use by professionalbrewers, who understandthe particular characteristicsand capabilitiesof their brew equipment.Depending on specificlocal brewerysetups, the recipeparameters may need to be adjustedto fit existingphysical and technologicalconditions. Therefore, thoughthe recipeshave been designed with the outmostcare, neither the authornor the technicaleditors can warrant the successof eachand everv recipein eachand everybrew houseand cellarconfiguration under all conditions. Iable of Contents

RecipeIndex 7 BeerStyles in Appendix 10 Acknowledgements LI Forewordby Dr.Wolfgang Stempfl 13 Aboutthis Book ...... L4 AboutMalt L6 Color...... L7 MoistureContent 18 Extract%DBFG/%DBFG ...... 18 Protein...... 19 Kolhoch Index 19 Homogeneity 19 Friability 20 Hortong lndex (VZ 45 "C) 20 Diastatic Power fLintner) 20 ConversionTime 20 Viscosity(Malt) 2L AboutMashing 22 Mash Viscosity. 22 Enzymesand Temperatures 23 Single-Ste p Infusion Mashing 25 Mu lti-Step Inlusi on Moshing 25 DecoctionMashing 25 ExtractElliciency 27 GristWeight 28 Gravities 2a pH-Volue 29 Alcohol...... 30 Brewingwith Sugar...... 31 Brewing with Honey 32 AboutHops 34 Pe|1ets...... 35 T-90/T-45Pellets 35 Hop Substitutions 35 Hop Specilications 37 Hop Utilization 39 , Flavor, Aromd Hops: Definitions 39 Bitter Unit Colculations 40 "Down-Streom"Hop Products 4L AboutWater 44 BrewingLiquor Arcund the Wo d 43 AboutYeast 47 AboutBrew Systems ...... 48 Configurdtionond Layout 4a BrewSystem Quality Variables ...... 49 Brew Systemsfor the Future 50 TheECO-Burner 52 What's a StyleAnyway? 53 Beer Stylesand ThefuIngredients 55 Aboutthe sponsors ...... 55 Bdrth-HaosGroup ...... ,.. 56 SCHU LZ Brew Systems ...... 57 Weyermann6Speciolty Malting Compdny....,...... 58 UnitConversion Table ...... 50 101Recipes of the World'sClassic Beer Styles A - Z 61 Appendix:The World's "Minor" BeerStyles A - Z ...... 23L Aboutthe Authorand Technical Editors 244 The ULTIMATEALMANAC ofWORLD BEER RECIPES

Recipelndex AbheyAIe Du bbe1 ...... 64 AbbeyAle Triple...... -... -....-. 66 , Diisseldorl 58 Altbier, Westphalian ...... ,,,,,,,..... 69 AmherAle, American ...... ,,,,,....,,,,,,...... ,, 7L Amber , English ...... ,,,...... 72 BarleyWine, English & Ame can...... ,.,,,,...... ,.. 74 76 Biire blanche(see Wit Beer)..,,,,...... , 227 Biire de garde,,,, 78 BiEre de mars, Alsatidn ...... 80 Biire de mars, Belgian (seeLambic) t52 Biire de printemps(see Biire de mars,Alsotion) ...... 80 Biire de 82 Bitter, Best....., 84 Bitter, Extra Special ...... ,,, 85 Bitter, ordindry 88 Blond Ale, American 89 BlondAle, Belgia n ...... 90 BlueberryAIe, (see Fruit Ale, American) ...... ,,...... L26 Bockbier ...,,,...... ,, 92 Brdggot 94 Brown AIe, Americon ...... ,,,,,,....,,,,,...... ,., 96 , Belgion ...... 97 Brcwn Ale, Northem English 99 Brown AIe, SouthernEnglish 100 California Common 101 Cassis(see Kriek) LM 103 LO4 105 Ddrk Ale, Belgian LO7 DorkAIe, English...... 109 Dinke1hier,,....,,...... 110 Doppelbock ...... LLz LL4 Double lPA, American (see Imperiol lPA, Americdn).. 140 Duhhel (seeAbhey AIe, ) 64 , Bdvdfidn 115 Dunkel,Bohemian ...... 118 Dunkelbock...... L20 Dunkelweizen...... L22 L24 Emmehie r (seeDin kelbier) ...... 110 ESB(see Bitter, Extro Special)...... 86 Faro (see ) L52 Festbier(see Oktoberfest/Miinen), 160 Fra mboise (see Kriek),,,,,.....,, L44 Froagh (see G ruitbier) ..,..,...... L32 Fru it AIe,Ame rica n,..,,...... L26 The ULTIMATEALMANAC of WORLDBEER RECIPES

Golden Ale, Bel gia n ...... L28 6ueuze (seeLambic) L52 ,Leipziger 130 Gruitbier...... ,,, L32 HestherAle (seeBrcggot) 94 Heleweizen(see Weissbiei 22L (German/Munich) ...... L34 Honey Beer (see Broggot) 94 lceBeer ...... ,,, 135 lndia Pole Ale, Americdn 136 lndia Pale AIe, English !37 lmpefidl lPA, American 140 741 Kiilsch...... 143 Kriek 144 ,American . t46 Lqger, Americdn Light 147 Loger,Americdn Premium L4a Ldger, EuropeanAmber L49 Ldger, Eurcpean Light 150 Ldger,European Red 151 Ldmbic L52 Moibock ,,, 155 ...... ,...... ,, L57 (English) 159 Oktoberfest/Miirzen 160 153 (seeBrown Ale, Belgian), 97 , Americon ...... L64 Pale AIe, English,,,...... , 156 P€che(see Kriek) ...... 744 Pils/Pilsener,German 168 ,American t70 Pilsner,Classic .... L7L Pilsner,Czech, Modern (l) ...... L73 Pilsner, Czech, Modern ( ) L74 PilsneL Czech,Modern L75 , ga|tic,,,...... , L76 Porter,Clossic ..,, L77 Porter, Dry L78 Porter, Germon L79 PorteL London 181 Porter, Robust taz Puh Wheot,American L84 PumpkinAle 185 Rauchbier ta7 Red Ale, Flonders 189 RedAle, lrish 191 Roggenbier L92 RyeAIe, Americdn L94 Sqhti 195 TheULTIMATE ALMANAC of WORLDBEER RECIPES

Schwarz bi er, Fra n con i d n 198 Schwa n bi er, Thu ri ng i a n 200 202 ScoftishAle ,,,...,,, 205 SmokedAle. Americo n,,,,,..,,,.....,...... zo7 SpeltBee r (seeDin kel bie r)...... ,, 1t1 SteamBeer@ American (see Calilornia Common) ...... ,...... 110 208 153 StockAle (seeOld Ale) ...... 153 , Belgian ,,,, zLO 2L2 Stout,Irish,,,...... 2L4 Stout, Odtmeal .. 2L6 2L7 Stout, Sweet ...... 2L9 TrappistAIe (seeAbbey AIe) ...... 54 Triple(see Belgian Abbey Ale, Triple)...... 66 ViennaLage r...,,,,,.....,, 220 WienerLoger (see Vienno Loger) .. 220 Wee Hedvy (see Scotch Ale) 202 Weisshier...... ,,,,...... ,. 22L Weizenbier(see 22L Weizenbock 22t Wei zendo ppl ebo c k ( seeWe ize n ) 223 Weizeneisbock(see Weizenbock). 223 225 Witbier/hiire blanche 227 ZoigIbier ...... 228 Zwickelbier,,,,,,.... 230 The ULTIMATEALMANAC of WORLDBEER RECIPES

BeerStyles in Appendix

Alster/Alsterwasser Li6geSaison LouvainPeeterman Wit Biobier Molzbier Black&Tan Mead Lo Blonde van Vlaonderen BroyhonBeer MolassesBeer ConadionAle Mumme ChampagneAle MusaBeer Chicho Near-Beer ChocolateAle/Lager 6kobier ChristmasBeer OrganicBeer Diiitbier L'Orged'Anvers Diesel Potatobeer Diest Potsd a m e I Stan g e n - Bi e r D nnbier QuinooBeer Eblulum Radler/Radlermass Erntebier RiceWine Festbier Russ/Russ'n G'frorns Saki GingerBeer Schlehenbier Gluten-FreeBeer Shandy Griitzer Bier SorghumBeer Grozet SourBeer Griinkernbier SpicedBeer lopenbier KdmutBeer TexosBock Kelir Triple Bock Kelpie Urbock Keutebier Utopias Koumiss Uytzet des Flandres Kriiusenbier weihnachtsbier WeiPi Landbier Zoeg of Tirlemont Leichtbier The ULTIMATEALMANAC of WORLDBEER RECIPES

Foreword M un ich-G rdfelfing Bavaria,Germany March2010

Globalizationismaking the worldone, impacting every field of humanendeavor. Brewingis no exception.With beer,brewing ingredients, and brew systems shipped aroundthe globe,with breweducation offered on a globalscale, and with our ability to "build"any type of brewingwater anywhere in the world,beer styles that were oncethe provinceof distinctbeer cultures within clear geographic boundaries, have now becomeuniversal. Today, a brewerin the UnitedStates, ltaly, Norway, or Canadamay brew a Belgian-styleAbbey Ale just aslikely as a brewerin Belgiummay brewan lrish-styleStout or a German-styleBock. Beer styles that haveevolved graduallyover centuries are now taken as jumping-off points by innovative,modern brewersto createwhat isprobably the greatestglobal beer variety ever, which is a gloriousth ing I

Butall these new and exciting brews have their roots in what hascome before them. "What'spast is prologue," proclaims William Shakespeare's Antonio in the second acI of TheTempest, and of courseit is so.We all valuethe future, but, to know our way,we mustalso look into the past.Yet, there has been no workto datethat puts allthat traditiontogether in onevolume for the professionalbrewer. What has been lackingso far isa definitivearchive of the pastthat canserve as the authoritative basisfor the brewingprofession's own, unique"prologue." The Ultimote Almanac of World Beer Recipes-A ProcticalGuide for the ProfessionolBrewer to the World's CldssicBeer Styles from A to Z, therefore,goes a longway towardsfilling that gap.lt isa long-overduebook, which provides a solidset of recipes,presented in a crisp, easy-to-useformat, for replicatingthe world'sgreatest beer styles. lts pages representthe globalheritage of brewing,to be reveredin the presentand to serve asan inspirationin the future.lt isthe productof a perfectsynergy of a groupof worldexperts in theirfields: of the Barth-HaasGroup, the world'sleading hop merchantand processor; of SCHULZBrew Systems, the world'soldest and most innovativebrew equipment manufacturer; of the Weyermann@Malting Company, the world'sleading specialty malting company; and of HorstDornbusch, a multi- lingualand multi-cultural brew industry consultant and one of the world'sleading beerjou rna lists.

Thisbook is the practicalreference guide for the seriousbrewer, and an indispensiblesource book to be kepthandy in anybrew house anywhere in the world...asit will be in our libraryat DoemensAcademy!

Dr. WolfgangStempfl ManagingDirector and Dean DOEMENS Academv The ULTIMATEALMANAC of WORLDBEER RECIPES

Aboutthis Book

As the subtitlestates, Ihe UltimateAlmanac of World Beer Recipesis a practical guideto the world'smajor beer styles from A to Z. lt assumesthat the readeris an accomplishedbrewer who knowshow to applythe specificationsand short-hand technicalinstructions in the recipes.How many beer styles there are exactly in the world isalways a matterof debateamong experts. The (American) Brewers AssociationBeer Style Guidelines recognize close to 150styles and sub-styles; the EuropeanBeer Star recognizes about 40. Eventhe mostdetail-oriented classification maynot exceed200 styles. This book attempts to cover"all" beer styles in the world, pastand present.lt featuresTO1- "major" beerstyles with descriptions,recipes and brewinginstructions. In addition,there are some five dozen "minor" beer stvle entrieslisted in an Appendixat the end of thisbook, with briefstyle descriptions or definitions.

Somestyles, however, may still be considered"missing." This is becausethis book avoids,for the mostpart, the currentand explosive trend of classifyingstyles prefixedwith suchattributes as "extreme," "imperial," "double," or "American"as separatestyles. There are legitimate arguments for consideringbeers that are exagleratedin oneor moreaspects-in hop bitterness,in maltiness,in alcohol content,in choiceof ingredients,or in spiciness-asnew styles. Adding such to thisbook, however, could easily have multiplied the numberof recipesto several hundreds.Suffice it to saythat anyone of the recipesin thisbook is perfectly suitablefor experimentationand adaption by creativebrewers in questof trulynew and uniquebrews. Nonetheless, given the book'scomprehensive ambition, there is no comparableprofessional recipe collection available to date,in anylanguage, anvwnere.

TheUltimdte Almanac ol World Beer Recipesis deliberatelyconstructed as a quick andeasy reference guide for the practicalbrewer. As such, it maynot satisfyall expectationsof allbrewers everywhere at alltimes. Here is what the bookis not: lt is not a collectionof poeticstyle descriptions. There are already books that do that well.Nor is it primarilya listof stylespecifications and their ranges. Such lists exist already.The (American) Brewers Association Guidelines, for instance,are an excellentresource for suchinformation. This book does not purportto give comprehensivebrewing instructions. There are libraries of technicalbrewing text booksthat takecare of that. Instead,this book attempts to presenta condensation of allthe keycharacteristics of all majorand some of the minorbeer stvles so that a professionalbrewer has enough information to startmaking the beer.This scope makesthe bookboth a modestand an ambitiousendeavor. lt certainlvmakes it un rque.

Thisbook pools the combinedresources and technical experience of threemajor companiesin the internationalbrew industry: The Barth-Haas Group of Nuremberg, whichis the world'slargest hop processorand hoptrader; SCHULZ Brew Systems of Bamberg,founded in 1677and nowthe world'soldest and most innovative brew The ULTIMATEALMANAC of WORLDBEER RECIPES

equipmentmanufacturer; and the Weyermann@Malting Company also of Bamberg, foundedin 1879and today the world'slargest and most diverse specialty malt supplier.

Allthe recipesin thisbook are designed for usewith the productsof thesethree companies.However, they can be adaptedby professionalsfor anybrew system and anyraw material.AII quantities are listed for batchsizes of 1 U.S.barrel, t hectoliter, 5 U.S.gallons and 19 liters,for easyscaling up or downto suitany brew house size. Theyare also uniformly based on a near-perfectnominal extract efficiencV of 80%, whichis achievable in mostmodern brew houses for mostbeer styles. To applythe recipesto brewhouses with differentextract efficiencies, simply adjust all quantities proportionally.

Foreasy calculations, all quantities are provided in bothmetric units (decimal system)and U.S.-Englishunits, where applicable. All brew-technicalformulashave beenselected for theirease of applicationby practicalbrewers in dailybrew house operations.Simplicity with reasonableprecision rather than unwieldy complexity with ultimate,la boratory-conform exactitude has been the criterionby whichthey werechosen. Some formulas have their roots in the metricsystem, others in the American/Englishsystem of measurements.Allformulas, however, can be usedin eithersystem of measurementby simplyplugging in the respectiveconversion factorsfrom the UnitConversion Table that canbe foundright before the recipe section.

Thefollowing pages contain a listof keyterms and formulas they are applied in the recipesin thisbook, with definitionsand explanations.

DID YOU KNOW... ? Thefirst written description of the preservingand healthfuleffects of hopsin beeris in a bookentitled Physicdsocro (Sacredworld) by Hildegardvon Bingen (1098- 1179),a Benedictineabbess, brew nun, physician,natural scientist, and advisor to Emperor Frederickl(a.k.a. Barbarossa). Hildegard drank beer regularlyand livedto be 81 yearsold, an incredibleage for that time. lt is not surprisingthat somepeople like to seea causalconnection between her longevityand her dedicationto beer.