demo_sheet

Example Brew Brew No.: Recipe Date: Final Volume: Est. Mash Eff(%): Est. Color Est. OG: Est. FG: Est. ABV(%): Est. IBU: Yeast RECIPE Hops Grains Name Pounds Name Oz AA% Min Brew Date: Final Volume: Mash Eff. (%) Color: Fermentation Days: FG: ABV(%): IBU: Meas. OG: Est. FG: Est. ABV(%): IBU: Brewhouse Eff.(%): Calories (12 oz.): Color Beer Style: Brew Day Final Analysis Recipe Name: Boil volume Final Volume Est. Mash Eff (%) Yeast Attenuation Est. OG at 60 F Choose a Grain or Sugar Est. FG at 60 F Est. ABV (%) Name Lovibond PPG Choose a Hop Est. IBU Est. Color Name AA% Desc Selected Malts Name Pounds Lovibond PPG Selected Hops Choose a Yeast Name AA% oz. minutes Temp Type L = liquid D = dry Name Floc Lab S = slant Atten Desc Choose a Beer Style (BJCP) Name OG FG ABV (%) IBU SRM BreWare RecipeMaker Welcome to BreWare Software! This page is the recipe experimentation page. Use this sheet to determine your grain bill, hops, and yeast for your brew. Note that red outlined boxes need to be filled in by you. Recipe Name: Boil volume Final Volume Meas. OG at Temp. Temp. of OG (F) Yeast Attenuation Meas. OG at 60 F Est. FG at 60 F Straight Mash Eff. (%) Brew IBU Brew Color Est. ABV (%) Selected Malts Name Pounds Lovibond PPG Selected Hops Name AA% BreWare BrewChecker Welcome to BreWare Software! This page is the brew day analysis page. Use this sheet to determine your mash efficency, actual IBUs, and your expected ABV. Note that red outlined boxes need to be filled in by you. Choose a Grain or Sugar Name Lovibond PPG Choose a Hop Name AA% Desc Choose a Yeast oz. minutes Temp Type L = liquid D = Dry Name Floc Lab S = Slant Atten Desc Choose a Beer Style (BJCP) Name OG FG ABV (%) IBU Brew Date: Desc Desc SRM Recipe Name: Final Volume Meas. OG at Temp. Temp. of OG (F) Meas. FG at Temp. Temp. of FG (F) IBU SRM Meas. OG at 60 F Meas. FG at 60 F Straight Mash Eff. (%) Laboratory Eff. (%) BrewHouse Eff. (%) Final ABV (%) Calories (12 oz.) Selected Malts Name Pounds Lovibond PPG Lab Eff. Brew Date Bottle Date Opening Date Choose a Grain or Sugar Name Lab Eff. (%) Lovibond PPG Choose a Beer Style (BJCP) Name OG FG ABV (%) IBU BreWare FinalAnalysis Welcome to BreWare Software! This page is the final analysis page. Use this sheet to calculate the final abv, straight efficiency, brewhouse efficiency, color, and IBU's for your brew! Note that red outlined boxes need to be filled in by you. SRM Analysis page is the final ulate the final abv, ncy, color, and IBU's boxes need to be filled Malt American Grains L PPG Decription Lab Efficiency Max Yield Total Pounds x Max Points Sweet, mild caramel flavor and a golden color. Use in light lagers and 34 light ales. Sweet, mild caramel flavor and a golden color. Use in light lagers and 34 light ales. Sweet, mild caramel flavor and a golden color. Use in light lagers and 34 light ales. Sweet, mild caramel flavor and a golden color. Use in light lagers and 34 light ales. Sweet caramel flavor, deep golden to red color. For dark amber and 34 brown ales. Crystal Malt 10 10 65 Tytpical Yield Total Pounds x Typical Point Crystal Malt 20 20 65 PPG Extracted - 1) x 1000] * Boil Volum [(OG Crystal Malt 30 30 65 Efficiency (Max PPG - PPG Extracted) Crystal Malt 40 40 65 Crystal Malt 60 60 65 Crystal Malt 80 80 Sweet, smooth caramel flavor and a red to deep red color. For porters, old 34 ales. Pronounced caramel flavor and a red color. For stouts, porters and black 34 beers. Pronounced caramel flavor and a red color. For stouts, porters and black 34 beers. Provides color and sharp flavor in stouts and 26 porters. Sweet, grainy, coffee flavor and a red to deep brown color. For porters and 25 stouts. Imparts dryness. Unmalted; use in porters and 25 dry stouts. 65 Crystal Malt 90 90 65 Crystal Malt 120 120 65 Black Patent Malt 500 65 Roasted Barley 300 65 Black Barley 525 65 Chocolate Malt 350 Dextrin Malt (carapils) 1.5 Use in all types to adjust color and add nutty, toasted flavor. Chocolate 34 flavor. Balances body and flavor without adding color, aids in head retention. For any 33 beer. Smooth, less grainy, moderate malt flavor. Basic malt for all beer 38 styles. Moderate malt flavor. Basic malt for all beer 35 styles. Sweet, toasted flavor and aroma. For Oktoberfest s and malty 34 styles. Provides a deep golden to brown color for ales. Use in all 35 darker ales. 65 65 Pale Malt (Brewers 2row) 1.8 75 Pale Malt (Brewers 6row) 1.8 75 Munich Malt 10 75 Special Roast 50 65 Vienna Malt 3.75 Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest 35 . Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish 34 ales. Light flavor and creamy head. For American weizenbier, weissbier and dunkelweis 38 s. Imparts a malty flavor. For American wheat beers, wheat bock and doppel 37 bock. Imparts a big malt aroma. Use in brown ales, Belgian dubbels 36 and tripels. 75 Victory Malt 25 65 Wheat Malt 2 65 White Wheat Malt Belgian Grains 2 65 Aromatic Malt 23 65 Biscuit Malt 24 Caramunich Malt 56 Warm baked biscuit flavor and aroma. Increases body. Use in Belgian 35 beers. Caramel, full flavor, copper color. For Belgian ales, German smoked 33 and bocks. Belgian light crystal malt. Used in lighter Abbey or Trappist style ales. Use as a base malt for any Belgian style beer with full body. Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales. Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers. 65 65 Caravienne Malt 21.5 34 65 Pale Ale Malt 3.25 38 65 Pilsen Malt 1.5 37 65 Special B Malt 180 30 65 Other Malts, Grains and Flaked Grains and Additions Scotmalt Golden Promise 2.4 Scottish pale ale malt; base malt for all Scottish 38 beers. Helps head retention, imparts creamy smoothness . For porters and 32 stouts. Lightens body and color. For light American pilsners 37 and ales. Adds body and creamy head. For stouts and 33 oat ales. Imparts a dry, crisp character. Use in rye 36 beers. Imparts a wheat flavor, hazy color. For wheat and Belgian white 36 beers. 65 Flaked Barley 1.5 65 Flaked Maize 1 65 Flaked Oats 1 65 Flaked Rye 2 65 Flaked Wheat 2 65 Gambrinus Honey Malt 25 Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other 34 styles. Imparts a corn/grain taste. Use in American 37 lagers. Prevents chill haze. Use in all beers except cloudy wheat and white 0 beers. Adds body and mouthfeel. For all extract beers. Does not 43 ferment. Creates caskconditioned flavor and aroma. Use in IPAs, Belgian ales and Scottish ales. Steam for 15 minutes to 0 sanitize. 65 Grits 1.25 65 Irish Moss 0 65 Malto Dextrin 0 65 Oak Chips British Grains 0 65 65 Amber Malt 35 Brown Malt 65 Maris Otter Pale Malt 3 Roasted malt used in British milds, old ales, brown ales, nut 32 brown ales. Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian 32 ales. Premium base malt for any beer. Good for pale 38 ales. Moderate malt flavor. Used to produce traditional English and Scottish 38 style ales. Used to make light colored and flavored 38 lagers. Sweet caramel flavor, adds mouthfeel and head retention. For pale or 34 amber ales. 65 65 65 Pale Ale 2.2 65 Lager Malt 1.6 65 Crystal Malt 57.5 65 Dark Crystal Malt 166.5 Mild Ale Malt 2.5 Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark 34 ale. Dry, nutty malty flavor. Promotes body. Use in English 37 mild ales. Adds body; aids head retention. For porters, stouts and heavier bodied 33 beers. Nutty, toasted flavor, brown color. Use in brown ales, porters, stouts and 34 bocks. Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark 26 lagers. 65 65 Cara-Pils Dextrin 12 65 Chocolate Malt 435 65 Black Patent Malt 550 65 Peat Smoked Malt 2.8 Imparts a robust smoky flavor and aroma. For Scottish ales and wee 34 heavies. Dry, roasted flavor, amber color. For stouts, porters and Scottish 25 ales. Imparts nutty flavor and aroma. Use in IPAs and Scottish 38 ales. Light flavor, creamy head. For wheat beers, stouts, doppelbock s and alt 38 beers. Puffed wheat created by high heat. Use in pale ales, bitters 36 and milds. 65 Roasted Barley 500 65 Toasted Pale Malt 25 65 Wheat Malt 2 65 Torrified Wheat German Grains 1.25 65 Acidulated (Sauer) Malt 2.25 Carafa I 320 Carafa II Carafa III 400 525 Chocolate Wheat Malt 412.5 Chocolate Rye Malt 245 High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and 33 wheats. Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier 38 . Carafa I, II and III also are available de-husked. Adds aroma, color and 38 body. 38 Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and 38 porter. Enhances aroma of dark ales and improves color. For dunkel rye wheat and 30 ale. 65 65 65 65 65 CaraHell Malt (light crystal) 10 For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest 34 . Provides body. For Oktoberfest , bock, porter, stout, red, amber and 34 brown ales. CaraMunich Malt III is dark 34 crystal. 34 For a desired malty, nutty flavor. Lagers, Oktoberfest s and bock 34 beer. Enhances body and aroma. Stout, schwarzbier , brown ale, dark and amber 34 ales. For amber lagers and ales, dark lagers and ales, Scottish & 33 red ales. 65 CaraMunich Malt I CaraMunich Malt II CaraMunich Malt III 34 65 46 56.5 65 65 Light Munich Malt 5.5 65 Dark Munich Malt 9 65 Melanoidin Malt 27 65 Rauch Smoked Malt 3 Rye Malt 3.5 Wheat Malt Light Wheat Malt Dark 1.75 7 For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines 37 . Dry character. Can use as a base malt. For seasonal beers, roggenbier 29 and ales. Typical top fermented aroma, produces superb wheat 39 beers. 39 For dark ales, hefeweizen, dunkelweiz en, wheat bocks and double 35 bocks. 65 65 65 65 Caramel Wheat Malt Sugars 45 65 Belgian Candi Sugar (clear) 0.5 Candi Sugar (amber) 75 Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden 36 ales. Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden 36 ales. 100 100 Candi Sugar (dark) 275 Brown Sugar 40 Dark Brown Sugar 60 Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden 36 ales. Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday 46 beers. Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday 46 beers. 100 100 100 Corn Sugar 1 Demerara Sugar 1 Dextrose (glucose) Extra Light Dry Malt Extract LightDry Malt Extract Amber Dry Malt Extract Dark Dry Malt Extract Wheat Dry Malt Extract 1 Use in priming beer or in extract recipes where flaked maize would be used in a 37 mash. Imparts mellow, sweet flavor. Use in English 42 ales. Imparts a mild sweet taste and smoothness . Use in English 37 beers. 100 100 100 2.5 3.5 10 30 3 44 DME 44 DME 44 DME 44 DME 44 Wheat DME Imparts sweet and dry taste. For honey and brown ales. Also: specialty 32 ales. 100 100 100 100 100 Honey 5 100 Invert Sugar 0 Increases alcohol. Use in some Belgian or English ales. Use as an adjunct for priming. Made from sucrose. No dextrins. Use 1 cup 46 for priming. Adds sweetness and body. Use in sweet or 43 milk stouts. Adds a smooth flavor to stouts, porters, holiday ales and flavored 0 beers. Increases alcohol without flavor. Liquid Invert Sugar. Use in English and Belgian (Chimay) 36 ales. 100 Lactose 0 100 Licorice Stick 0 100 Lyle's Golden Syrup 0 100 Maple Syrup 35 Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and 30 porters. Crisp dry, earthy flavor. Use in pale ales, porters and 9 maple ales. Imparts strong sweet flavor. Use in stouts and 36 porters. Lightens flavor without taste. Use in American and Asian 40 lagers. Increases alcohol. Use in Australian lagers and English 46 bitters. 100 Maple Sap 3 100 Molasses 80 100 Rice Solids 0.01 100 Sucrose (white table sugar) 0 100 Extra Light Syrup Malt Extract Light Syrup Malt Extract Amber Syrup Malt Extract Dark Syrup Malt Extract Wheat Syrup Malt Extract 3.5 4.25 10 30 2 35 LME 35 LME 35 LME 35 LME 35 Wheat LME Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English 36 ales. 100 100 100 100 100 Treacle 100 100 Lab mash efficiency is % extracted by a laboratory (from data sheet) Brewhouse efficiency = *grain lab efficiency; divide straight efficency as a whole number by lab mash efficency as whole number otal Pounds x Max Points otal Pounds x Typical Points Example: (14oz. crystal @ 55 lovibond plus 6 # Light DME @ 3.5 Lovibond) div OG - 1) x 1000] * Boil Volume Color Scale SRM Min SRM Max Max PPG - PPG Extracted) / Max PPG Clear 0 0 Light Straw 1 2.5 Pale Straw 2.5 3.5 Dark Straw 3.5 5.5 Light Amber 5.5 10 Pale Amber 10 18 Dark Amber or Copper 18 26 Very Dark Amber 26 40 Black 40 1000000 DME @ 3.5 Lovibond) divided by 5 gallons. {(14/16)(55)+(6)(3.5)}/ 5=13.8 Lovibond Find AAUs oz. hops AA% AAU 0.5 5.75 2.875 Utilization Utilization = f(G) f(G) f(T) = = [1 x f(T) 1.65 x 0.000125 ^ e ^ AAU IBU = = AA% AAU X X ounces U X Name Alpha Acid % Typical Beer Styles Admiral (U.K.) 14.75 Ale Possible Substit utions U.K. Target, U.K. Northdo wn, U.K. Challeng er Flavor Descrip tion Known for its bittering potential . Floral, citrus, sharp, and piney. Ahtanum 5.15 Amarillo 8.5 Ale, IPA Cascade, Centenni Citrusy, al flowery. U.K. Kent Golding, U.K. Progress, Whitbrea d Golding Variety Bramling Cross (U.K.) ESB, bitter, 6 pale ale Brewer's Gold English 7.75 ale Bullion Quite mild, fruity currant aroma. Bittering hop with neutral aroma characte r. Brewer's Gold (German ) Ale, heavier Germanstyle 6.5 lagers Northdow n, Northern Brewer, Galena, Bullion Black currant, fruity, spicy. Bullion IPA, ESB, 7.75 stout A rich hop primarily Columbus used for , Northern bittering. Intense Brewer, German blackcurr Brewer's ant aroma. Gold Cascade Pleasant, flowery, spicy, Centenni and Pale ale, al, citrusy. IPA, Amarillo, Can porter, possibly have a barleywi Columbu grapefrui 5.75 ne s t flavor. All ale styles, has been used with wheat 9.75 beer Englishstyle ales, porter, stout, ESB, 7.5 bitter Medium with Cascade, floral possibly and Columbu citrus s tones. Centenni al Challeng er (U.K.) Chinook Mild to moderat e, quite spicy. Mild to mediumheavy, Nugget, Pale ale, Columbus spicy, IPA, , Northern piney, stout, and Brewer, porter, grapefrui U.K. 12 lager ty. Target U.S. or German Perle, Northern Brewer Cluster Columbu s Crystal Ale and lager (good aroma for ale, good bittering for 7 lager) Galena Nugget, Chinook, U.K. IPA, pale Target, ale, Northern 13.5 stout Brewer Mt. Hood, Hersbruc ker, French Strissles palt, Lager, Liberty, pilsner, Hallertau 3.25 ESB er Medium and quite spicy. Pleasant, with pungent aroma. Eroica First Gold (U.K.) 10.5 7.5 Fuggle (U.S.) 4.75 Fuggle (U.K.) 4.75 Mild and pleasant, spicy and flowery. Strong Galena, but Nugget, pleasant Wheat Chinook aroma. U.K. A little Kent like Golding, Golding maybe family; Ale, ESB Crystal spicy. U.K. Fuggle, Willamet Any te, English- Styrian Mild and style Golding, pleasant, beer or U.S. earthy America Tettnang and n ale er fruity. All English- U.S. style Fuggle, Mild, ales, Willamet pleasant, ESB, te, hoppy, bitter, Styrian and lager Golding robust. Galena Ale, porter, stout, ESB, 12 bitter Golding (U.S.) Nugget, Pride of Ringwoo d, Chinook U.K. Golding, Whitbrea d Golding Variety, U.K. Progress, Pale ale, and ESB, all possibly English- the style Fuggle 5 beer family Medium but pleasant hoppines s, citrusy. Hallertau er (U.S.) Lager, pilsner, bock, 4.5 wheat Mild, extremel y pleasant, and gently hoppy. Very mild, pleasant, Liberty, and Ultra, slightly Hallertau flowery, er some Tradition spicy. Known for its aromatic propertie s similar to Crystal, Hallertau Mt. Hood er. Liberty, German Tradition Mild and , Ultra pleasant. Known for its aromatic propertie s. A replacem ent for Hallertau er Crystal, Mittelfrü Liberty h. Hallertau er Gold Hallertau er Mittelfrü h 6.25 Lager, bock, wheat, maybe 4.25 pilsner Hallertau er Tradition (Ger.) Mildflavored 4.5 beers Hersbruc ker (German ) Lager, pilsner, bock, 4.25 wheat Mt. Hood, French Strissles palt Mild to semistrong, pleasant, hoppy. Horizon Ale, 12.5 lager All Englishstyle ales, ESB, 4.75 bitter Kent Golding (U.K.) Liberty Lager, pilsner, bock, 4.5 wheat Magnum or a highalpha Pleasantl hop y hoppy. U.S. Golding, Whitbrea d Golding Gentle, Variety, fragrant, U.K. and Progress pleasant. Hallertau Mild and er clean Tradition aroma, , slightly Hallertau spicy er, Mt. characte Hood r. Known for bittering value and quality. Mild, pleasant, and Crystal, clean, French somewh Strissles at palt, pungent Hersbruc and ker resiny. Fruity with some spiciness . Magnum All beers, particula rly lager, pilsner, Northern 14 stout Brewer Mt. Hood Northdo wn (U.K.) Lager, pilsner, bock, 5.5 wheat All ales, 8.5 porter Northern Brewer (U.S.) ESB, bitter, English pale ale, porter, Californi a (steam) Nugget, 8 beer Chinook ESB, bitter, English pale ale, 8.5 porter Ale, porter, stout, ESB, 4.5 bitter Northern Brewer (German) Northwe st Golding Chinook, U.S. Northern Brewer Nugget Light 12.75 lager Columbu s, Chinook, U.K. Target, Galena Mediumstrong with some wild tones. Mediumstrong with some wild tones. Known for aromatic propertie s. Quite heavy and herbal. Mild to medium, citrusy aroma, spicy. Known for its aromatic and bittering propertie s, pleasant and slightly spicy. Moderat ely intense, good and hoppy, fruity and a little spicy. Olympic 12 Chinook Perle (U.S.) Pale ale, porter, German 7.75 styles Northern Brewer, Cluster, Galena, Chinook Perle (German ) U.S. Pale ale, Perle, porter, Northern 7.25 lager Brewer Phoenix (U.K.) Pioneer (U.K.) Polish Lublin Pride of Ringwoo d (Australi a) Progress (U.K.) Saaz (Czech) Saaz (U.S.) Similar to U.K. Challeng 4.85 All ales er. A mild, U.K. typical Kent English 9 Ale, ESB Golding aroma. U.S. Mild and Saaz, typical of Czech noble Saaz, aroma U.S. types, Tettnang spicy, 3.75 Pilsner er herbal. Quite pronoun ced, woody, Australia Galena, earthy, 8.5 n lager Cluster herbal. Moderat Ale, U.K. ely bitter, Kent strong, ESB, Golding, good 6.25 porter Fuggle aroma. Very mild with pleasant hoppy notes, U.S. earthy, Saaz, spicy, Polish and 3.75 Pilsner Lublin herbal. Mild and Czech pleasant, Pilsner, Saaz, earthy lager, Polish and 4 wheat Lublin spicy. U.K. Northdo wn, U.K. Kent Golding, U.K. Challeng er Santiam Satus Simcoe Spalt (German ) Spalt Select (German ) German Tettnang er, German Lager, Spalt, America German Noble n ale, Spalt characte 6.45 pilsner Select ristics. Known for its bittering and aromatic propertie 13.25 Galena s. A bittering and aromatic 13 hop. U.S. Saaz, U.S. Tettnang er, Mild and German pleasant, Spalt slightly 4.75 Lager Select spicy. Lager, U.S. and any Saaz, beer U.S. where Tettnang Very fine noble er, Spalteraroma is German type 5 wanted Spalt aroma. Medium intensity and pleasant hoppy qualities. Mediumstrong aroma with wild Tettnang America er, Saaz n tones. Spalt Select (U.S.) German 4 lagers Sterling Strissles palt (France) Lager, ale, 7.5 pilsner Pilsner, lager, 4 wheat All Englishstyle ales, ESB, bitter, 5.25 lager Herbal, spicy, pleasant aroma, hint of Saaz, floral Polish and Lublin citrus. Mt. Medium Hood, intensity Crystal, , Hersbruc pleasant, ker hoppy. Styrian Golding (Sloveni a) Target (U.K.) Tettnang er (U.S.) U.S. Fuggle, U.K. Fuggle, Delicate, Willamet slightly te spicy. Pleasant English hop All ale Fuggle, aroma, and Willamet quite 11 lager te intense. German An ales and German aromatic lagers, Spalt, hop, America Czech mild and n lagers, Saaz slightly 4.3 wheat Santiam spicy. German Spalt, German Spalt Select, U.S. Tettnang er, Saaz Tettnang er (German ) Tomaha wk Lager, 4.5 ale 16 Ale Mild and pleasant, slightly spicy, herbal. Primarily a Columbu bittering s hop. Tradition (German ) Lager, 6 pilsner Very fine and Hersbruc similar ker, to Hallertau Hallertau er er Mittelfrü Mittelfrü h h. Ultra Lager, pilsner, wheat, finish hop in 3.05 ales Liberty, Hallertau er Tradition , Saaz Saaz, Hallertau er Mittelfrü h Vanguar d 4.835 Warrior WGV (Whitbre ad Golding Variety) (U.K.) Ale, 16 stout Nugget U.K. Kent Golding, U.K. Progress U.S. Fuggle, U.S. Tettnang er, Styrian Golding 6 Ale Pale ale, ESB, bitter, Englishstyle ale, porter, 4.75 stout Willamet te Very good to outstand ing, some Saaz-like qualities. Aromatic propertie s similar to Hallertau er. Aroma similar to continen tal Europea n types. A bittering and aromatic hop. Quite pleasant and hoppy, moderat ely intense. Mild and pleasant, slightly spicy, fruity, floral, a little earthy. Yakima Cluster 7.25 Used as a kettle hop for bittering. Aromatic Columbu and s pleasant. Zeus 15 NAME Admiral (UK) Ahtanum Amarillo AA% (avg) 14.75 5.15 8.5 (Gb-1) Where: Gb=Boil Gravity (-0.04xT)] / 4.15 Where: T=Boil time (mins.) 75 / Boil Volume STYLE OG FG 1. LIGHT LAGER A. Lite American Lager 0.998-1.008 1.030-40 B. Standard1.040-50 Lager American 1.004-10 C. Premium1.046-56 Lager American 1.008-12 D. Munich Helles 1.045-51 1.008-12 E. Dortmunder Export 1.010-15 1.048-56 ABV% 3.2-4.2 4.2-5.1 4.7-6.0 4.7-5.4 4.8-6.0 4.4-5.2 4.2-5.4 4.5-6.0 4.5-5.7 4.8-5.7 4.2-6.0 4.5-5.6 4.4-5.4 6.3-7.4 6.3-7.2 7.0-10.0+ 9.0-14.0+ 3.8-5.5 4.2-5.6 4.4-5.2 4.0-5.5 4.5-5.2 4.5-5.5 4.5-5.2 IBU 8-12 8-15 15-25 16-22 23-30 25-45 35-45 25-40 18-30 20-28 8-20 18-28 22-32 23-35 20-27 16-26+ 25-35+ 15-20 15-28 20-30 15-30 25-40 30-45 35-50 25-35 25-40 30-50+ 10-20 10-25 15-30 17-28 17-35 30-45+ 25-40+ 20-40 10-25 COLOR SRM og min og max fg min 2-3 2-4 2-6 3-5 4-6 2-5 3.5-6 3-6 10-16 7-14 14-22 14-28 17-30+ 6-11 14-22 6-25 18-30+ 2.5-5 3-6 3.5-5 3-6 13-19 10-14 13-17 4-14 5-16 6-18 9-17 9-17 9-17 9-18 14-25 5-14 10-17 18-35 12-25 1.03 1.04 1.046 1.045 1.048 1.044 1.044 1.044 1.046 1.05 1.044 1.048 1.046 1.064 1.064 1.072 1.078 1.044 1.038 1.044 1.04 1.046 1.048 1.046 1.032 1.04 1.048 1.03 1.035 1.04 1.044 1.07 1.045 1.045 1.045 1.03 1.04 1.05 1.056 1.051 1.056 1.05 1.056 1.06 1.052 1.056 1.056 1.056 1.052 1.072 1.072 1.12 1.2 1.055 1.054 1.05 1.055 1.054 1.054 1.054 1.04 1.048 1.075 1.035 1.04 1.054 1.06 1.13 1.06 1.06 1.06 1.038 0.998 1.004 1.008 1.008 1.010 1.008 1.013 1.010 1.010 1.012 1.008 1.010 1.010 1.011 1.013 1.016 1.020 1.006 1.008 1.007 1.008 1.010 1.011 1.010 1.007 1.008 1.010 1.010 1.010 1.010 1.010 1.018 1.010 1.010 1.010 1.008 2. PILSNER A. German Pilsner (Pils) 1.008-13 1.044-50 B. Bohemian Pilsener 1.044-56 1.013-17 C. Classic American Pilsner 1.044-60 1.010-15 A. Vienna Lager 1.046-52 B. Oktoberfest/Märzen 1.050-56 1.010-14 1.012-16 3. EUROPEAN AMBER LAGER 4. DARK LAGER A. Dark American Lager 1.008-12 1.044-56 B. Munich Dunkel 1.048-56 1.010-16 C. Schwarzbier 1.046-52 1.010-16 5. BOCK A. Maibock/Helles Bock 1.064-72 B. Traditional Bock 1.064-72 C. Doppelbock 1.072-96+ D. Eisbock 1.078-120+ 1.011-18 1.013-19 1.016-24+ 1.020-35+ 6. LIGHT HYBRID BEER A. Cream Ale 1.044-55 1.006-12 B. Blonde Ale 1.038-54 1.008-13 C. Kölsch 1.044-50 1.007-11 D. American Wheat or Rye Beer 1.040-55 1.008-13 7. AMBER HYBRID BEER A. North German Altbier 1.010-15 1.046-54 B. California Common Beer 1.048-54 1.011-14 C. Düsseldorf Altbier 1.046-54 1.010-15 8. ENGLISH PALE ALE A. Standard/Ordinary Bitter 1.032-40 1.007-11 3.2-3.8 B. Special/Best/Premium 1.008-12 1.040-48 Bitter 3.8-4.6 C. Extra Special/Strong Bitter (English Pale Ale) 1.048-60+ 1.010-16 4.6-6.2 9. SCOTTISH AND IRISH ALE A. Scottish 1.030-35 Light 60/B. Scottish Heavy 70/1.035-40 C. Scottish Export 80/1.040-54 D. Irish Red Ale 1.044-60 E. Strong Scotch Ale 1.070-130 1.010-13 1.010-15 1.010-16 1.010-14 1.018-30+ 2.5-3.2 3.2-3.9 3.9-5.0 4.0-6.0 6.5-10.0 4.5-6.0 4.5-6.0 4.3-6.2 2.8-4.5 10. AMERICAN ALE A. American Pale Ale 1.045-60 1.010-15 B. American Amber Ale 1.010-15 1.045-60 C. American Brown Ale 1.010-16 1.045-60 11. ENGLISH BROWN ALE A. Mild 1.030-38 1.008-13 B. Southern1.035-42 Brown Ale English 1.011-14 C. Northern1.040-52 Brown Ale English 1.008-13 2.8-4.2 4.2-5.4 4.0-5.4 4.8-6.0 5.5-9.5 4.0-5.0 4.0-6.0 4.2-5.9 5.5-8.0 5.0-7.0 8.0-12.0+ 5.0-7.5 5.5-7.5 7.5-10.0+ 4.3-5.6 4.3-5.6 6.5-8.0+ 4.5-6.0 4.5-5.5 4.8-5.5 5.0-8.5 6.0-8.0 Variable 2.8-3.6 5.0-5.5 4.0-8.0 5.0-6.5 5.0-8.0 5.0-7.0 6.0-7.5 6.0-7.5 7.5-9.0 7.5-10.0 8.0-12.0+ 6.0-9.0+ 8.0-12.0+ 8.0-12.0+ 12-20 20-30 18-35 25-50+ 20-40 30-45 25-40 25-40 30-70 35-75 50-90+ 40-60 40-60+ 60-100+ 8-15 10-18 15-30 10-20 10-20 20-30 25-45 20-30 Variable 3-8 15-25 15-25 <10 <10 <10 20-30 15-25 25-38 25-35 15-25+ 30-60+ 35-70 50-120+ 19-35 12-22 20-30 22-35+ 17-30 25-40+ 30-40+ 22-40+ 30-40+ 30-40+ 30-40+ 8-14 6-15 8-15 2-8 14-23 12-25 14-19 2-4 8-14 5-12 6-19 Variable 2-3 10-16 15-20 3-7 3-7 3-7+ 4-6 10-14 4.5-6 4-6 14-20 10-22+ 8-22 10-19 style style style 1.035 1.04 1.04 1.048 1.06 1.036 1.042 1.048 1.056 1.05 1.075 1.05 1.056 1.075 1.044 1.044 1.064 1.046 1.044 1.048 1.048 1.06 0 1.028 1.046 1.043 1.04 1.04 1.04 1.062 1.062 1.075 1.07 1.075 1.06 1.08 1.08 0 0 0 1.042 1.052 1.052 1.065 1.09 1.05 1.056 1.065 1.075 1.075 1.1 1.075 1.075 1.1 1.052 1.056 1.1 1.056 1.052 1.054 1.08 1.08 2 1.032 1.054 1.077 1.054 1.06 1.06 1.075 1.075 1.085 1.095 1.11 1.09 1.12 1.12 2 2 2 1.011 1.008 1.008 1.012 1.016 1.007 1.010 1.010 1.010 1.010 1.018 1.010 1.010 1.012 1.010 1.010 1.015 1.010 1.008 1.010 1.010 1.012 0.000 1.004 1.008 1.012 1.000 1.000 1.000 1.008 1.010 1.010 1.010 1.010 1.015 1.018 1.016 0.000 0.000 0.000 12. PORTER A. Brown Porter 1.040-52 B. Robust Porter 1.048-65 C. Baltic Porter 1.060-90 1.008-14 1.012-16 1.016-24 1.007-11 1.010-23 1.010-18 1.010-18 1.010-22 1.018-30+ 1.010-18 1.010-18 1.012-20 13. STOUT A. Dry Stout 1.036-50 B. Sweet Stout 1.042-56 C. Oatmeal 1.048-65 Stout D. Foreign Extra Stout 1.056-75 E. American Stout 1.050-75 F. Imperial Stout 1.075-95+ A. English IPA 1.050-75 B. American IPA 1.056-75 C. Imperial 1.075-90+ IPA 14. INDIA PALE ALE (IPA) 15. GERMAN WHEAT AND RYE BEER A. Weizen/Weissbier 1.044-52 1.010-14 B. Dunkelweizen 1.044-56 1.010-14 C. Weizenbock 1.064-80+ 1.015-22 D. Roggenbier (German Rye Beer) 1.046-56 1.010-14 A. Witbier 1.044-52 B. Belgian Pale Ale 1.048-54 C. Saison 1.048-80 D. Bière de 1.060-80 Garde E. Belgian Specialty Ale Variable 1.008-12 1.010-14 1.010-16 1.012-18 Variable 16. BELGIAN AND FRENCH ALE 17. SOUR ALE A. Berliner 1.028-32 Weisse 1.004-06 B. Flanders 1.046-54 Red Ale 1.008-16 C. Flanders 1.043-77 Brown Ale/Oud Bruin 1.012-16 D. Straight (Unblended) Lambic 1.040-54 1.000-10 E. Gueuze 1.040-60 1.000-06 F. Fruit Lambic 1.040-60 1.000-10 A. Belgian Blond Ale 1.062-75 1.008-16 B. Belgian Dubbel 1.062-75 1.010-18 C. Belgian Tripel 1.075-85 1.010-16 D. Belgian Golden Strong1.010-16 1.070-95 Ale E. Belgian Dark Strong Ale 1.075-110+ 1.010-24 18. BELGIAN STRONG ALE 19. STRONG ALE A. Old Ale 1.060-90+ 1.015-22+ B. English Barleywine 1.018-30+ 1.080-120+ C. American Barleywine 1.016-30+ 1.080-120+ 20. FRUIT BEER with Varies base beer 21. SPICE/HERB/VEGETABLE BEER A. Spice, Herb, or Vegetable Beer Varies with base B. Christmas/Winter Specialty Spiced Beer Varies with base beer beer 22. SMOKE-FLAVORED & WOOD-AGED BEER A. Classic Rauchbier 1.050-56 B. Other Smoked Beer Varies C. Wood-Aged Beer Varies 1.012-16 with with 4.8-6.0 base base base Varies Varies Varies Guidelines Guidelines Guidelines Guidelines Guidelines Guidelines 5-8% 6-9% 3-6% 5-7% 5-9% 7-13% 5-9% 9-12% 5-12% 20-30 beer beer beer N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A 14-22+ style style style N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A 23. SPECIALTY BEER Varies with 24. TRADITIONAL MEAD A. Dry Mead aries V B. Semi-Sweet Mead Varies C. Sweet Mead Varies 0.990-1.010 1.010-25 1.025-40+ 1.05 0 0 0 0 0 0 0 0 0 0 0 0 1.045 1.05 1.05 1.05 1.05 1.06 1.045 1.07 1.045 1.056 2 2 2 2 2 2 2 2 2 2 2 2 1.065 1.075 1.065 1.06 1.07 1.1 1.07 1.1 1.1 1.012 0.000 0.000 0.000 0.990 1.010 1.025 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.995 1.010 1.000 1.000 0.995 0.995 0.995 0.995 25. MELOMEL (FRUIT MEAD) A. Cyser (Apple Melomel) Variable See B. Pyment (Grape Melomel) Variable See C. Other Fruit Melomel See Variable 26. OTHER MEAD A. Metheglin Variable See B. Braggot Variable See C. Open Category Mead See Variable A. Common Cider 1.045-65 B. English Cider 1.050-75 C. French Cider 1.050-65 D. Common Perry 1.050-60 E. Traditional Perry 1.050-70 <1.020 0.995-1.010 1.010-20 1.000-20 1.000-20 27. STANDARD CIDER AND PERRY 28. SPECIALTY CIDER AND PERRY A. New England Cider 0.995-1.010 1.060-100 B. Fruit Cider 1.045-70 0.995-1.010 C. Apple Wine 1.070-100 0.995-1.010 D. Other Specialty Cider or Perry 1.045-100 0.995-1.020 fg max abv min abv max ibu min ibu max srm min srm max 1.008 1.01 1.012 1.012 1.015 1.013 1.017 1.015 1.014 1.016 1.012 1.016 1.016 1.018 1.019 1.03 1.05 1.012 1.013 1.011 1.013 1.015 1.014 1.015 1.011 1.012 1.016 1.013 1.015 1.016 1.014 1.05 1.015 1.015 1.016 1.013 3.2 4.2 4.7 4.7 4.8 4.4 4.2 4.5 4.5 4.8 4.2 4.5 4.4 6.3 6.3 7 9 3.8 4.2 4.4 4 4.5 4.5 4.5 3.2 3.8 4.6 2.5 3.2 3.9 4 6.5 4.5 4.5 4.3 2.8 4.2 5.1 6 5.4 6 5.2 5.4 6 5.7 5.7 6 5.6 5.4 7.4 7.2 15 20 5.5 5.6 5.2 5.5 5.2 5.5 5.2 3.8 4.6 6.2 3.2 3.9 5 6 0 6 6 6.2 4.5 8 8 15 16 23 25 35 25 18 20 8 18 22 23 20 16 25 15 15 20 15 25 30 35 25 25 30 10 10 15 17 17 30 25 20 10 12 15 25 22 30 45 45 40 30 28 20 28 32 35 27 40 50 20 28 30 30 40 45 50 35 40 75 20 25 30 28 35 75 75 40 25 2 2 2 3 4 2 3.5 3 10 7 14 14 17 6 14 6 18 2.5 3 3.5 3 13 10 13 4 5 6 9 9 9 9 14 5 10 18 12 3 4 6 5 6 5 6 6 16 14 22 28 40 11 22 25 40 5 6 5 6 19 14 17 14 16 18 17 17 17 18 25 14 17 35 25 1.014 1.013 1.014 1.016 1.024 1.011 1.023 1.018 1.018 1.022 1.05 1.018 1.018 1.02 1.014 1.014 1.022 1.014 1.012 1.014 1.016 1.018 2 1.006 1.016 1.016 1.01 1.006 1.01 1.016 1.018 1.016 1.016 1.024 1.05 1.05 1.05 2 2 2 2.8 4.2 4 4.8 5.5 4 4 4.2 5.5 5 8 5 5.5 7.5 4.3 4.3 6.5 4.5 4.5 4.8 5 6 0 2.8 5 4 5 5 5 6 6 7.5 7.5 8 6 8 8 0 0 0 4.2 5.4 5.4 6 9.5 5 6 5.9 8 7 15 7.5 7.5 15 5.6 5.6 12 6 5.5 5.5 8.5 8 100 3.6 5.5 8 6.5 8 7 7.5 7.5 9 0 15 15 15 15 100 100 100 12 20 18 25 20 30 25 25 30 35 50 40 40 60 8 10 15 10 10 20 25 20 0 3 15 15 0 0 0 20 15 25 25 15 30 35 50 0 0 0 20 30 35 75 40 45 40 40 70 75 115 60 75 125 15 18 30 20 20 30 45 30 200 8 25 25 10 10 10 30 25 38 35 50 75 70 150 200 200 200 19 12 20 22 17 25 30 22 30 30 30 8 6 8 2 14 12 14 2 8 5 6 0 2 10 15 3 3 3 4 10 4.5 4 14 10 8 10 0 0 0 35 22 30 45 30 100 100 100 100 100 100 14 15 15 8 23 25 19 4 14 12 19 100 3 16 20 7 7 15 6 14 6 6 20 35 22 19 100 100 100 1.016 2 2 2 1.01 1.025 1.05 100 100 100 100 100 100 1.02 1.01 1.02 1.02 1.02 1.01 1.01 1.01 1.02 4.8 0 0 0 0 0 0 0 0 0 0 0 0 5 6 3 5 5 7 5 9 5 6 100 100 100 100 100 100 100 100 100 100 100 100 8 9 6 7 9 13 9 12 12 20 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 30 200 200 200 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 14 0 0 0 35 100 100 100 Name and Number Ale Strains Type Lab Floc. Atten. Temp. Decripti on altered atten Abbey Ale WLP530 L White Labs Alt Ale BRY 144 Alt Bier A 37 L Siebel Inst. S YCK American Ale AO1 American Ale BRY 96 S YCK Produces fruitiness and plum Med/Hig Below characte h 73-78% 65°F ristics. Fullflavoure d but clean tasting with estery Medium High 59-68°F flavour. Bavarian origin, distinct Medium Medium 65-68°F profile. Crisp, celan, neutral, an allpurpose Medium High 60-68°F strain. 75.5 75 70 75 L American Ale Y1056 S American Ale 1056 L Very clean ale Siebel Medium High 64-72°F flavour. Inst. Ferment s smooth, clean and BrewTek malty. Well balanced . Ferment s dry, finishes Wyeast Low/Med 73-77% 60-72°F soft. 75 75 75 American Ale II 1272 L Wyeast High 72-76% 60-72°F Amer./Cali fornia Ale YTA002 L YeasTec h Medium 70-75% 63-68°F Amer.Micr obrew. Ale #1 CL-10 S BrewTek Normal 73-76% 62-70°F Amer.Micr obrew. Ale #2 CL-20 S BrewTek Malt 73-75% 62-70°F Australian Ale CL270 S BrewTek Normal 74-76% 66-76°F Australian Ale WLP009 L White Labs High 70-75% 65-70°F Barleywin e A08 S Belgian Abbey II 1762 YCK 65-68°F L Wyeast Medium 73-77% 65-75°F Slightly nutty, soft, clean and tart finish. Allpurpose strain for any tradition al ale recipe. Clean malt flavour ideal for many America n ales. Rich and creamy malt profile with a hint of diacetyl. A malty, bready, nutty characte r with honey finish. For a clean, malty and bready beer. Tends to leave a high residual sweetnes s. Slightly fruity with a dry finish. 74 72.5 74.5 74.5 75 72.5 75 75 Belgian Ale A36 S YCK Medium Belgian Ale WLP550 L White Labs Medium Estery and fruity with a spicy High 65-68°F nose. Phenolic and spicy flavours dominat e the 72-78% 68-78°F profile. 75 75 Belgian Ale 1214 L Belgian Ale #1 CL300 S Belgian Ale #2 CL320 S Belgian Ale #3 CL340 S Belgian Golden Ale WLP570 L Abbeystyle, topfermenti ng yeast for high Wyeast Medium 72-76% 58-68°F gravity. Robust and estery with clove Med/Hig and BrewTek h 75-77% 66-72°F fruit. Dry, fruity and estery, 74% to 66° to malt BrewTek Normal 76% 72° F profile. Trappist characte r with esters of spice 74% to 66° to and BrewTek Normal 76% 72° F fruit. A combinat ion of fruitiness and White 75% to 68° to phenolic Labs Low 80% 75° F flavors. 74 76 75 75 77.5 Belgian Saison I WLP565 L White Labs Medium 65% to 75% 68° to 75° F Belgian Ale Strain YTS003 L YeasTec h Medium High 63° to 68° F Produces earthy, spicy, and peppery notes. Dry, estery flavor with light spicy characte r. Fruity nose and palate, dry, tart finish. Ferment s dry and crisp, slightly tart and fruity. Malty flavor, crisp finish, clean, fairly dry. English strain that produces malty beers. Fullbodied, wellrounded flavor with diacetyl. 70 75 Belgian Strong Ale 1388 L Wyeast Low 73% to 77% 65° to 75° F 75 British Ale 1098 L Wyeast Medium 73% to 75% 64° to 72° F 74 British Ale II 1335 L Wyeast High 73% to 76% 63° to 75° F 74.5 British Ale WLP005 L White Labs High 67% to 74% 65° to 70° F 70.5 British Draft Ale CL-160 S BrewTek Normal 72% to 78% 64° to 70° F 75 Brit.Micro brewery Ale CL110 S BrewTek Normal 73% to 75% 64° to 69° F British Pale Ale #1 CL120 S BrewTek Normal 75% to 77% 63° to 68° F A complex, oaky, fruity ester profile. Bold, citrusy characte r; mineral and hop flavors. Smooth, wellrounded; caramel and malt nuance. Woody, complex ester profile, mildly sweet. Subtle fruity flavors: apple, clover honey and pear. Clean flavors accentua te hops; very versatile. Produces a fruity, fullbodied beer. 74 76 British Pale Ale #2 CL130 S BrewTek Normal 74% to 76% 64° to 69° F 75 British Real Ale CL-150 S Low/Med 66% to BrewTek . 70% 64° to 69° F 68 Burton Ale WLP023 L White Labs Medium 69% to 75% 68° to 73° F 72 California Ale WLP001 L White Labs Medium 73% to 80% 68° to 73° F 76.5 California Ale V WLP051 L White Labs Med./Hig 70% to h 75% 66° to 70° F 72.5 Calif.Pub Brewery Ale CL-50 S Canadian Ale CL260 S Classic British Ale CL-170 S Coopers Homebrew Yeast D Big, soft, wellrounded caramel 74% to 60° to malt BrewTek Normal 76% 70° F flavor. Lightly fruity and pleasant with a 74% to 62° to complex BrewTek Normal 76% 68° F finish. Complex ale with British tones and Med./Hig fruity BrewTek h 75-77% 64-69°F esters. Clean, round flavor Coopers High High 70-80°F profile. Produces clean, slightly sweet alt beers. Very clean and low esters. Malty, strong Scottish ales. Complex , with strong yeast flavors. Clean ale with slightly nutty and estery characte r. 75 75 76 75 Dusseldorf Alt WLP036 L East Coast Ale WLP008 L Edinburgh Ale WLP028 L White Labs White Labs White Labs Med/Hig h 65-72% 65-69°F Med/Hig h 70-75% 68-73°F 68.5 72.5 Medium 70-75% 65-70°F 72.5 English Ale A15 S YCK Medium Medium 65-68°F 70 English Ale BRY 264 L Siebel Inst. Very High Medium 68-72°F 70 English Ale Strain YTA001 L YeasTec h Medium High 63-68°F English Ale WLP002 L White Labs Very High 63-70% 65-68°F European Ale 1338 L Wyeast High 67-71% 60-72°F German Ale A04 S YCK High Medium 65-68°F Used for tradition al English style ales. Very clear with some residual sweetnes s. Fullbodied complex strain and dense malty finish. Clean, fruity, exquisite ly flavorful light bodied ales. Ferment s dry and crisp with a mild flavor. Clean, sulfur compone nt that reduces with aging. A superclean, lagerlike ale. Crisp, clean German style ales. 75 66.5 69 70 German Ale 1007 L Wyeast Low 73-77% 55-66°F 75 German Ale II WLP003 L White Labs White Labs Medium 73-80% 65-70°F 76.5 German Ale/Kölsch WLP029 L German Ale YTA003 Medium 72-78% 65-69°F 75 L YeasTeac h Low 73-75% 63-68°F 74 High Gravity Eng. Ale WLP007 L White Labs High 70-80% 65-70°F Irish Ale A13 S YCK Medium High 65-68°F Irish Ale 1084 L Wyeast Medium 71-75% 62-72°F Irish Ale WLP004 L White Labs Med/Hig h 69-74% 65-68°F Irish Ale YTA008 L YeasTec h Medium 63° to 75% 68° F Irish Dry Stout CL450 S BrewTek Normal 76% to 78% 60° to 68° F Kölsch CL450 S Med./Hig 75% to BrewTek h 78% 58° to 66° F A clean, highly flocculan t and attenuati ve yeast. Nutty, woody and complex. From Ireland. Slight residual diacetyl and fruitiness . Light fruitiness and slight dry crispness . Slight diacetyl producti on with some fruitiness . Has a bold, vinous, almost lactic characte r. Clean, slightly yeasty aroma; subtle esters. 75 70 73 71.5 75 77 76.5 Kölsch 2565 L Wyeast Low 73% to 77% 58° to 64° F Malty with a subdued fruitiness and a crisp finish. Combine s characte ristics of ale and lager yeasts. Clean and well balanced . Produces very light, fruity flavors. Bold and crisp with a rich mineral profile. Very light and fruity, with a soft, balanced palate. Rich, malty characte r with balanced fruitiness . Very complex, woody and fullbodied ale. 75 Kölsch Strain YTA009 L YeasTec h Low Med. to High 63° to 75% 68° F 64° to 70° F 75 London London Ale YTA005 D Danstar 75 L YeasTec h High 63° to 75% 68° F 75 London Ale 1028 L Wyeast Medium 73% to 77% 60° to 72° F` 75 London Ale III 1318 L Wyeast High 71% to 75% 64° to 74° F 73 London ESB Ale 1968 L Wyeast High 67% to 71% 64° to 72° F 69 Mancheste r D Danstar Medium 64° to 70° F 70 Northwest Ale 1332 L Wyeast High 67% to 71% 65° to 75° F Malty, mildly fruity, good depth and complexi ty. Clean and very fast fermenti ng. Neutral for an ale yeast; fruity estery aromas. Smooth, attenuat ed yet mild malt flavor. Rich, malty characte r balanced by yeast fruitiness . A malty, complex profile that clears well. Full characte r; mild esters of apple pie spices. 69 Norwich Ale YTA006 L YeasTec h High 63° to 75% 68° F 75 Nottingha m D Old German Ale CL400 Danstar High High 57° to 70° F 75 S BrewTek Normal 75% to 77% 58° to 66° F 76 Old London YTA004 L YeasTec h High 63° to 70% 68° F 70 Ringwood Ale 1187 L Wyeast High 68% to 72% 64° to 74° F 70 Saison CL380 S BrewTek Normal 74% to 76% 66° to 72° F 75 Scotch Ale A34 S Scottish Ale CL200 S Scottish Ale 1728 L Scottish Ale YTA007 L A rich, clean, 55° to malty YCK Medium High 60° F profile. Fruity, malt profile; woody ester like Med/Hig malt BrewTek h 77-80% 60-68°F whiskey. Suited for Scottishstyle ales, highgravity Wyeast High 69-73% 55-70°F ales. Ideal for Scottish ales and any highYeasTec gravity h High 70% 63-68°F ales. Big ester complex of ripe fruit, apricots and rose. Residual diacetyl blends with dry barley. Complex fruits and citrus flavors. Can ferment up to 25% alcohol. From England. 75 78.5 71 70 Scottish Bitter CL210 S Med/Hig BrewTek h 73-75% 62-68°F 74 Stout Ale A06 S YCK Medium Low 65-68°F 65 Southwold Ale WLP025 L White Labs Medium 68-75% 66-69°F 71.5 Super High Gravity WLP009 L White Labs Medium >80% 65-69°F 80 Swedish Ale 1742 L Wyeast Medium 68-72% 64-74°F Thames Valley Ale 1275 L Wyeast Medium 72-76% 62-72°F Trappe Ale A16 S YCK Medium High 68-72°F Trappist Ale BRY 204 L Siebel Inst. Low High 68-72°F Trappist Ale WLP500 L White Labs Med/Low 73-78% 65-70°F Trappist High Gravity 3787 L Wyeast Medium 75-80% 64-78°F Whitbread Ale 1099 L Wyeast High 68-72% 64-75°F Scandina vian origin; floral nose, malty finish. Clean, light malt characte r with low esters. Typical Trappist aroma; good for Chimay. Dry, estery flavor with a light, clovelike spiciness . Distincti ve fruitiness and plum characte ristics. Ferment s dry, rich ester profile and malty palate. Mildly malty and slightly fruity. 70 74 75 75 75.5 77.5 70 Windsor D Danstar Wyeast Ale Blend 1087 Lager Strains L Wyeast High Fullbodied, fruity English Medium 64-70°F ale. A blend of the best strains to provide quick 71-75% 64-72°F starts. Bold, complex and aromatic ; slight 73-77% 48-58°F diacetyl. Produces slightly fruity beer; some residual Medium 50-57°F sugar. Best for light, clean lagers, unobtrus ive 74-76% 46-54°F yeast. Strong fermente r; clean, fullflavored malty finish. Dry and clean with a very slight apple fruitiness . 70 73 American Lager 2035 L Wyeast Medium 75 American Lager BRY 118 L Siebel Inst. High 70 American Megabrew ery CL620 S BrewTek Normal 75 American Microbrew ery CL630 S BrewTek Normal 74% to 76% 48° to 56° F 75 Amer. Pilsner Lager WLP840 L White Labs Medium 75% to 80% 50° to 55° F 77.5 Bavarian Lager 2206 L Wyeast Medium 73% to 77% 69% to 73% 48° to 58° F 46° to 54° F Bohemian Lager 2124 L Wyeast Medium Produces rich, malty, fullbodied beers. Ferment s clean and malty. Tradition al yeast for brewing West Coast lagers. Slightly estery, wellattenuat ed, yet malty finish. Produces malty, brilliantl y clear beers. Produces clean, crisp pilsners. Dry but malty finish. Rich Dortmun d style with crisp, dry finish. Smooth, almost creamy, clean finish, malt flavor. 75 71 California Common YTL002 L YeasTec h High 53° to 70% 58° F 70 California Gold CL690 California Lager 2112 S BrewTek Normal 74% to 76% 58° to 64° F 75 L Wyeast YeasTec h High 67% to 71% 70% to 75% 58° to 68° F 53° to 58°F 48° to 58° F 69 Continent al Lager YTL001 L Czech Pils 2278 L High 72.5 Wyeast Med./Hig 70% to h 74% 72 Danish Lager 2042 L Wyeast Low 73% to 77% 46° to 56° F 75 East European Lager CL680 S BrewTek Normal 75% to 78% 46° to 54° F 76.5 European Lager II 2247 L Wyeast Low 73% to 77% 46° to 56° F German Lager L09 S YCK Medium High 48° to 52° F German Lager WLP830 L White Labs Medium 74% to 79% 50° to 55° F Munich Lager 2308 North American Lager 2272 L Wyeast Medium 73% to 77% 48° to 56° F L Wyeast High 70% to 76% 48° to 56° F North European Lager BRY 203 L Siebel Inst. High High 50° to 57° F Clean, very mild flavor, slight sulfur producti on. Common strain in German brewerie s, malt accent. Malty and clean; great for all German lagers. Very smooth, wellrounded and fullbodied. Malty finish, tradition al Canadia n lagers. Well balanced beer, fewer sulfur compoun ds. Classic, strong fermenti ng, clean and malty finish. 75 75 76.5 75 73 75 N. German Lager CL660 S BrewTek Normal 74% to 76% 46° to 54° F 75 Oktoberfe st/Märzen WLP820 L White Labs Medium 65% to 73% 52° to 58° F Produces a very malty, bock-like style. 69 Old Bavarian Lager CL650 S Original Pilsner CL600 S Pilsner Lager WLP800 L Wellrounded and malty; subtle ester BrewTek Normal 74-76% 46-54°F complex. Fullbodied lager with a sweet mild BrewTek Normal 74-76% 48-54°F finish. Somewh at dry with a White Med/Hig malty Labs h 72-77% 50-55°F finish. Smooth malty palate; ferments dry and 71-75% 48-56°F crisp. Extremel y clean, malty, and fullMedium 48-50°F bodied. For "Californi a Common " type 65-70% 58-65°F beer. 75 75 74.5 Pilsen Lager 2007 L Wyeast Medium 73 Pilzen Lager L17 S San Francisco Lager WLP810 So. German Lager WLP838 YCK Medium 70 L White Labs High 67.5 L White Labs A malty finish and Med/Hig balanced h 68-76% 50-55°F aroma. 72 Swiss Lager CL670 S BrewTek Normal Wyeast Lager Blend 2178 Wheat Strains L Wyeast Clean, crisp lager flavor with smooth maltines 74-76% 48-54°F s. For classic pilsners to fullbodied bock 71-75% 48-56°F beers. Slight amount of banana and clove notes. Produces a dry, slightly tart, crisp beer. Soft, clean malt flavor, for America n hefeweiz en. Clove and banana esters blend w/ wheat malt. 75 73 Amer. Hefeweize n WLP320 L White Labs Low 70-75% 65-69°F 72.5 American Wheat 1010 L Wyeast Low 74-78% 58-74°F 76 American White Ale CL-980 S BrewTek Low 74-76% 64-70°F 75 Bavarian Weizen A50 S YCK Medium High 64-66°F 75 Bavarian Weizen BRY 235 L Siebel Inst. None High 61-72°F Bavarian Wheat 3638 L Wyeast Low 70-76% 64-75°F Forbidden Fruit Yeast 3463 L Wyeast Low 73-77% 63-76°F Belgian Ardennes 3522 L Wyeast High 72-76% 65-85°F Belgian Wit A35 Belgian Wit Ale WLP400 S YCK White Labs Medium Low/Med 65-70°F A very estery beer with mild clovelike spiciness . Balance banana esters w/ apple and plum esters. Phenolic profile, subdued fruitiness . Mild fruitiness with complex spicy characte r. Spicy, slight phenolic characte r. 75 73 75 74 67.5 L Slightly phenolic Low/Med 74-78% 67-74°F and tart. Spicier, sweeter, and less phenolic than WLP400. Good for light, Belgianstyle ales. 75 Belgian Wit II Ale WLP410 Belgian Wit Beer YTS004 L White Labs Low/Med 70% to . 75% 67° to 74° F 72.5 L YeasTec h Medium 72% to 75% 63° to 68° F 73.5 Belgian Wheat 3942 L Wyeast Medium 72% to 76% 64° to 74° F Belgian Wheat CL900 S BrewTek Normal 72% to 74% 66° to 72° F Belgian Witbier 3944 L Wyeast Medium 72% to 76% 60° to 75° F German Weiss CL930 S BrewTek Normal 74% to 76% 66° to 72° F German Wheat 3333 L Wyeast High 70% to 76% 63° to 75° F Appleand plumlike nose with dry finish. Soft, breadlike flavor that leaves a sweet finish. Alcohol tolerant, with tart, slight phenolic profile. Produces clove and phenol characte rs. Sharp, tart crispness , fruity, sherrylike palate. Intensely spicy, clovey and phenolic. Produces banana and clove nose. 74 73 74 75 73 German Wheat CL920 S BrewTek High 75% to 77% 66° to 72° F 76 Hefeweize n Ale WLP300 L White Labs Low 72% to 76% 68° to 72° F 74 Hefeweize n IV Ale WLP380 L White Labs Low 73% to 80% 66° to 70° F Crisp, large clove and phenolic aroma and flavor. 76.5 Hefeweize n Strain YTS001 L YeasTec h Low Weihenste phan Weizen 3068 L Lambic Cultures Belgian Lambic Blend 3278 Wyeast Low Phenolic clove, banana, bubblegu >75% 63-68°F m flavor. A unique, rich and spicy weizen characte 73-77% 64-70°F r. 75 75 L Wyeast Brettan. Bruxellens is 3112 L Wyeast Brettan. Lambicus 3526 L Brettan. Lambicus CL-5200 S Brett/Ped Combo CL5600 S Pediococc. Damnosus CL-5600 S Wyeast Rich, earthy aroma and acidic Low/Med 65-75% 63-75°F finish. Produces classic lambic characte Medium Low 60-70°F ristics. Pie cherrylike flavor and sourness Medium Low 60-75°F . 70 65 65 BrewTek 70 BrewTek 70 BrewTek 70 Lactobac. Delbruckii 4335 L Pediococc us Cerivisiae 4733 L Wyeast Lactic acid bacteria. Lactic acid bacteria. 70 Wyeast 70 TM Devil Dog Beer Co. presents BreWare Software Suite Version: Released: Author: Contact: License: 1 beta Beta 20050818 Devil Dog Beer Co. devildogbeer@comcast.net This software is FREEWARE and is not meant to be sold for profit by any party or parties Requirements: BreWare uses Microsoft Excel to launch and run Macors must be enabled for BreWare to work properly Disclaimer: This software was designed and authored with no viruses or malicious content within Malicious content includes but is not limited to viruses, keystroke trackers, and spyware This product is run at the sole discretion of the user and no liability is held to Devil Dog Beer Co. What would you like to do today? Recognition of Content 1.) BreWare Software Suite runs in Microsoft Excel. Created using Excel 2002 2.) Malt, hop, and yeast information was obtained from Brew Your Own. http://www.byo.com 3.) Hop utilization formulas were obtained from John Palmer's How To Brew 4.) Color formulas were obtained at http://www.strangebrew.ca/swig/ 5.) The formula for calories is from http://hbd.org/ensmingr/ The Devil Dog Beer Co. name is a tradmeark of Devil Dog Beer Co. The Devil Dog logo is a trademark of Devil Dog Beer Co. party or parties and spyware o Devil Dog Beer Co. eated using Excel 2002 Brew Your Own. almer's How To Brew brew.ca/swig/