Wellington BJCP Study Week 3
From SOBA
Contents |
[edit] Styles
[edit] 9. Scottish and Irish Ale
[edit] 9A. Scottish Light 60/-
Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing. Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales. The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Smoked Beer category rather than here. Scottish or English pale base malt with small amounts of roasted barley to add color and flavor lend to a dry, slightly roasty finish. Clean, relatively un-attenuative ale yeast. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.
- OG 1.030 - 1.035
- FG 1.010 - 1.013
- IBUs 10 - 20
- SRM 9 - 17
- ABV 2.5 - 3.2%
[edit] 9B. Scottish Heavy 70/-
Basically the same as 60/- but stronger alcohol and possibly higher final gravity.
- OG 1.035 - 1.040
- FG 1.010 - 1.015
- IBUs 10 - 25
- SRM 9 - 17
- ABV 3.2 - 3.9%
[edit] 9C. Scottish Export 80/-
Basically the same as 60/- but stronger alcohol and possibly higher final gravity.
- OG 1.040 - 1.054
- FG 1.010 - 1.016
- IBUs 15 - 30
- SRM 9 - 17
- ABV 3.9 - 5.0%
Belhaven Scottish Ale
[edit] 9D. Irish Red Ale
An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish. Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.
- OG 1.044 - 1.060
- FG 1.010 - 1.014
- IBUs 17 - 28
- SRM 9 - 18
- ABV 4.0 - 6.0%
[edit] NZ Commercial Examples
- Monteith’s Celtic Red
[edit] 9E. Strong Scotch Ale
Rich, malty and usually sweet, which can be suggestive of a dessert. Complex secondary malt flavors prevent a one-dimensional impression. Strength and maltiness can vary. Deeply malty, with caramel often apparent. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Also known as a "wee heavy." Fermented at cooler temperatures than most ales, and with lower hopping rates, resulting in clean, intense malt flavors. Well suited to the region of origin, with abundant malt and cool fermentation and aging temperature. Hops, which are not native to Scotland and formerly expensive to import, were kept to a minimum. Fairly soft water is typical. Well-modified pale malt, with up to 3% roasted barley. May use some crystal malt for color adjustment; sweetness usually comes not from crystal malts rather from low hopping, high mash temperatures, and kettle caramelization.
- OG 1.070 - 1.130
- FG 1.018 - 1.030+
- IBUs 17 - 35
- SRM 14 - 25
- ABV 6.5 - 10%
[edit] NZ Commercial Examples
- Renaissance Stonecutter Strong Ale
[edit] 11. English Brown Ale
[edit] 11A. Mild
A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful. Some versions may seem like lower gravity brown porters. Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous, fruit, licorice, molasses, plum, raisin). Low to moderate malt aroma, and may have some fruitiness. Can finish sweet or dry. Versions with darker malts may have a dry, roasted finish. Most are low-gravity session beers, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal and/or special occasions. Generally served on cask; session-strength bottled versions don't often travel well. A wide range of interpretations are possible.
- OG 1.030 - 1.038
- FG 1.008 - 1.013
- IBUs 10 - 25
- SRM 12 - 25
- ABV 2.8 - 4.5% Most have an ABV of 3.1 - 3.8%
[edit] NZ Commercial Examples
- Mike’s Mild Ale,
- Green Man Dark Mild
- Ranfurly Draught
- Brew Moon Broomfield Ale
- Hawkes Bay Knights Dark
- Tui Mangatainoka Dark
[edit] 11B. Southern English Brown
A luscious, malt-oriented brown ale, with a caramel, dark fruit complexity of malt flavor. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild. Malty-sweet aroma, often with a rich, caramel or toffee-like character. Moderately fruity nose, often with notes of dark fruits such as plums and/or raisins. Deep, caramel-like malty sweetness on the palate and lasting into the finish. May have a moderate dark fruit complexity. Low hop bitterness. Moderately sweet finish with a smooth, malty aftertaste. English brown ales are generally split into sub-styles along geographic lines. Southern English (or "London-style") brown ales are darker, sweeter, and lower gravity than their Northern cousins. English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted malts. Moderate to high carbonate water would appropriately balance the dark malt acidity.
Vital Statistics:
- OG 1.035 - 1.042
- FG 1.011 - 1.014
- IBUs 12 - 20
- SRM 19 - 35
- ABV 2.8 - 4.2%
[edit] 11C. Northern English Brown Ale
Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel. Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed.Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable.
Vital Statistics:
- OG 1.040 - 1.052
- FG 1.008 - 1.013
- IBUs 20 - 30
- SRM 12 - 22
- ABV 4.2 - 5.4%
[edit] Flavours and Faults
[edit] Technical topics
[edit] Malt and malting
[edit] Adjuncts
[edit] Lautering
More to come.
Ref http://www.bjcp.org/study.html#wort
[edit] Boiling
More to come.
Ref http://www.bjcp.org/study.html#wort
[edit] Chilling
More to come.
