https://wiki.homebrewtalk.com/api.php?action=feedcontributions&user=Fxhomie&feedformat=atomHome Brewing Wiki - User contributions [en]2024-03-28T08:26:03ZUser contributionsMediaWiki 1.31.7https://wiki.homebrewtalk.com/index.php?title=American_Red_Ale&diff=12296American Red Ale2010-03-25T04:30:06Z<p>Fxhomie: /* BJCP Style Guidelines */</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Ale styles]]<br />
[[Category:American beer styles]]<br />
<br />
'''American Red Ale''', also called '''American Amber Ale''', is a richly flavored, sweet, hoppy beer popular on the West Coast of the United States, and especially in the Pacific Northwest. It usually features a reddish or orange color and a sweet malt flavor from the use of caramel malts, and a strong hop character often including grassy notes from dry hopping.<br />
<br />
==History of American Red Ale==<br />
<br />
American Amber Ale has its origin in the earliest days of the American craft beer "revolution". Brewers wanted to brew and market beers resembling the English styles Bitter and Pale Ale. Some breweries did just that, bottling 'Best Bitter' and 'ESB'. Others, faced with a dearth of traditional English ingredients, had to use American ingredients.<br />
<br />
David Brockington, in the November/December 1995 issue of 'Brewing Techniques' magazine, quoted Ed Tringali - former brewer at Berkeley, CA's Triple Rock and Seattle's Big Time breweries, as considering the original American Amber Ale (hereafter '''AAA''') a "brewpub beer". In the beginning of the craft beer revolution, brewpubs wanted a simple lineup of "gold, red and black" beers from their taps. Brewers like Tringali decided that amber to copper-colored beers like English Pale Ales and Special Bitters were the answer to the "red" portion of the color scheme.<br />
<br />
At the same time, brewery and brewpub owners were leery of marketing beers with the word "bitter" in the name; justifiably so, in an age with TV commercials deriding 'bitter beer face' showing in prime time every evening. Thus, the breweries marketed their red beers as "amber".<br />
<br />
There was also a conscious effort to avoid color-based confusion in the consumer. Calling an amber beer 'pale ale' in an era when the consumer expects the word 'pale' to mean 'straw' - like mass-market lager beers - would cause problems. It was easier to market a classic English Pale Ale under the name Amber Ale to differentiate it. Here, as in many facets of craft brewing, California brewers led the trend.<br />
<br />
The California brewery most often attributed with typifying AAA is Mendocino Brewing Company, founded in 1983, and their Red Tail Ale - arguably the first commercially successful AAA. The late, great Michael Jackson called Red Tail Ale "an American classic". Brewer Don Barkley crafted the beer specifically to be a stronger, more flavorful, richly colored, full-bodied amber beer.<br />
<br />
Red Tail still is a well-balanced ale with a solid malty backbone, a noticeable crystal-malt body, and a perceptible hoppiness. From that beginning, countless other breweries have brewed their interpretations of the style, weighted both to the malty side as well as the balanced and the hoppy. <br />
<br />
Regardless of balance, all AAAs are 100% malt beers, and possess a distinct crystal malt note. This is the crucial difference between AAA and American Pale Ale, such as the benchmark Sierra Nevada Pale Ale. This can be a subtle difference, but it is crucial; the key to AAA vs. APA is AAA's easily-ascertained crystal-malt contribution. As Brockington noted in his article:<br />
<br />
<blockquote><br />
Add some 80L crystal to Sierra Nevada Pale Ale and you not only have a different beer, but a different style of beer.<br />
</blockquote><br />
<br />
[[User:R P Davis|R P Davis]] 15:48, 13 September 2008 (CDT)<br />
<br />
==Types of American Red Ale==<br />
<br />
West Coast versions tend to have more intense hop character and be more heavily tilted towards hop flavors than East Coast versions, which are often more balanced. In addition to the standard Red Ale, some American brewers are brewing "imperial" or "double" versions. This '''Imperial Red Ale''' style is often indistinguishable from an [[American IPA]] except that it might feature a sweeter malt character than the typical IPA.<br />
<br />
==Brewing American Red Ale==<br />
<br />
First and foremost, AAA is an ''American'' beer. Thus, select only American ingredients. This distinguishes AAA from the English beers upon which AAA is based. <br />
<br />
''MALT'' Choose US 2-row Pale malt for the base malt. English 2-row pale malts, such as Maris Otter, have a marked flavor profile easily discernible in the finished beer; this is due to the higher final kilning temperature used in malting. American base malts have a much more neutral profile, permitting a cleaner beer. Choose a high-quality Crystal malt from 40 to 80 degrees Lovibond for the necessary crystal/caramel flavor and color contribution. 10-15% of the grist should be comprised of crystal malt. A small amount of Munich or Vienna malt can be used to emphasize maltiness; target around 5% of the total grist. Some commercial examples also use a small amount of CaraPils. If a deep red color is desired, a tiny amount of roasted barley can be used for coloring purposes only. If it can be tasted in the finished beer, you've used too much; no more than 0.5-1% of the total grist. Better to use a small amount of darker crystal malt (120L) than roasted barley if you want a darker color, though.<br />
<br />
''HOPS'' As with the grist, choose only domestic hops varieties in AAA. Most commercial examples use one or a blend of the "Big C"s - Cascade, Chinook, Centennial - as part of the defining character. Avoid domestic varieties based on European ancestors (Willamette is a Fuggle cultivar, as Liberty is Hallertau).<br />
<br />
''YEAST'' A clean-fermenting ale yeast is required. Most brewers prefer Wyeast 1056 (go figure) or White Labs "Cal V". US-05 is a good choice for a dry yeast. Controlled fermentation, to avoid excessive ester production, is also highly desirable. <br />
<br />
Here is David Brockington's general outline, based on conversations with brewers directly involved with the development of the style:<br />
<br />
* Color from light red to deep copper, stopping just short of brown.<br />
* Firm to emphatic crystal-malt character<br />
* Distinctively American hops; bitterness moderate to high (25-45 IBUs); hops flavor and aroma moderate to intense<br />
* OG 1.045 - 1.065, finishing dry.<br />
<br />
[[User:R P Davis|R P Davis]] 16:11, 13 September 2008 (CDT)<br />
<br />
==Competition Styles==<br />
<br />
Both the [[BJCP]] and the [[GABF]] recognize American Red Ale as a style, both referring to it as "Amber Ale". The GABF also recognizes an [[:Category:Imperial beer styles|Imperial version]].<br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=10B<br />
|name=American Amber Ale<br />
|category=American Ale<br />
|ibu=25-40+<br />
|srm=10-17<br />
|og=1.045-1.060<br />
|fg=1.010-1.015<br />
|abv=4.5-6<br />
|aroma=Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.<br />
|appearance=Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.<br />
|flavor=Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.<br />
|mouthfeel=Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.<br />
|overall=Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).<br />
|history=Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.<br />
|comments=Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).<br />
|ingredients=Pale ale malt, typically American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American hops, often with citrus-like flavors, are common but others may also be used. Water can vary in sulfate and carbonate content.<br />
|commercial=Mendocino Red Tail Ale, North Coast Red Seal Ale, St. Rogue Red Ale, Avery Redpoint Ale, Anderson Valley Boont Amber Ale, Bell's Amber, Hoptown Paint the Town Red, McNeill's Firehouse Amber Ale, Lost Coast Alleycat Amber<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
{{GABFStyle<br />
|number=46<br />
|name=American Style Amber/Red Ale<br />
|description=American amber/red ales range from light copper to light brown in color. They are characterized by American variety hops used to produce high hop bitterness, flavor, and medium to high aroma. Amber ales have medium-high to high maltiness with medium to low caramel character. They should have medium to medium-high body. The style may have low levels of fruity ester flavor and aroma. Diacetyl can be either absent or barely perceived at very low levels. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle conditioned products.<br />
|og=1.048-1.058 (12-14.5 ºPlato)<br />
|fg=1.012-1.018 (3-4.5 ºPlato)<br />
|alcohol=3.5-4.8% (4.5-6%)<br />
|bitterness=30-40<br />
|color=11-18 (22-36 EBC)<br />
}}<br />
<br />
<br />
{{GABFStyle<br />
|number=47<br />
|name=Imperial or Double Red Ale<br />
|description=Imperial or double red ales have intense hop bitterness, flavor and aroma. Alcohol content is also very high and of notable character. They range from deep amber to dark copper in color. The style may use any variety of hops. Though the hop character is intense it’s balanced with complex alcohol flavors, moderate to high fruity esters and medium to high caramel malt character. Imperial or Double Red Ales have a full body. Diacetyl should not be perceived.<br />
|og=1.080-1.100 (19.5-23.5 ºPlato)<br />
|fg=1.020-1.028 (5-7 ºPlato)<br />
|alcohol=6.3-8.4% (7.9-10.5%)<br />
|bitterness=55-85<br />
|color=10-15 (20-30 EBC)<br />
}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=Roasted_barley&diff=12272Roasted barley2010-02-04T02:23:22Z<p>Fxhomie: correction</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer ingredients]]<br />
[[Category:Grain]]<br />
<br />
Unmalted and roasted at high temperature to create a burnt, grainy, coffee-like flavor.<br />
Imparts a red to deep brown color to beer, and very strong roasted flavor.<br />
Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.<br />
<br />
{{maltStatistics|<br />
|origin=US<br />
|yield=55.0%<br />
|potential=1.025<br />
|color=300 SRM<br />
|max=10.0%<br />
|moisture=5.0%<br />
|protein=13.2%<br />
|coarseFineDiff=1.5%<br />
|diastatic=0.0%<br />
|mash=No<br />
|notes=}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=Black_Barley&diff=12271Black Barley2010-02-04T02:22:34Z<p>Fxhomie: correction</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer ingredients]]<br />
Unmalted barley roasted at high temperature to create a dry, coffee-like flavor.<br />
Imparts the sharp, acrid flavor characteristic of dry stouts.<br />
<br />
Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley<br />
<br />
{{maltStatistics|origin=US|yield=55.0 %|potential=1.025|color=500.0 SRM|max=10.0 %|moisture=5.0 %|protein=13.2 %|coarseFineDiff=1.5 %|diastatic=0.0 %|mash=FALSE|notes=}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=Black_Barley&diff=12270Black Barley2010-02-04T02:22:02Z<p>Fxhomie: correction</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer ingredients]]<br />
Unmalted barley roasted at high temperature to create a dry, coffee-like flavor.<br />
Imparts the sharp acrid flavor characteristic of dry stouts.<br />
<br />
Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley<br />
<br />
{{maltStatistics|origin=US|yield=55.0 %|potential=1.025|color=500.0 SRM|max=10.0 %|moisture=5.0 %|protein=13.2 %|coarseFineDiff=1.5 %|diastatic=0.0 %|mash=FALSE|notes=}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=Strong_Ale&diff=12249Strong Ale2010-01-11T21:47:57Z<p>Fxhomie: updated</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:British beer styles]]<br />
[[Category:English beer styles]]<br />
[[Category:American beer styles]]<br />
[[Category:Belgian beer styles]]<br />
<br />
{{disambig}}<br />
<br />
The term '''Strong Ale''' can be used to describe any high-alcohol, top-fermented beer. However, it can also be used to describe a number of more specific [[beer styles]], including:<br />
<br />
*'''Belgian Strong Ale''' is a catch-all term describing several Belgian styles, including [[Belgian Strong Pale Ale]], [[Quadrupel|Belgian Dark Strong Ale]] (Quadrupel), and sometimes [[Tripel]] and [[Dubbel]].<br />
*[[English Strong Ale]] is a high-alcohol, intensely malty English ale.<br />
*[[American Strong Ale]] is a high-alcohol, highly hopped American ale.</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=Strong_Ale&diff=12248Strong Ale2010-01-11T21:45:39Z<p>Fxhomie: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:British beer styles]]<br />
[[Category:English beer styles]]<br />
[[Category:American beer styles]]<br />
[[Category:Belgian beer styles]]<br />
<br />
{{disambig}}<br />
<br />
The term '''Strong Ale''' can be used to describe any high-alcohol, top-fermented beer. However, it can also be used to describe a number of more specific [[beer styles]], including:<br />
<br />
*'''Belgian Strong Ale''' is a catch-all term describing several Belgian styles, including [[Belgian Strong Pale Ale]], [[Quadrupel|Belgian Dark Strong Ale]], and sometimes [[Quadrupel]], [[Tripel]], and [[Dubbel]]<br />
*[[English Strong Ale]] is a high-alcohol, intensely malty English ale.<br />
*[[American Strong Ale]] is a high-alcohol, highly hopped American ale.</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=Mild_Ale&diff=12247Mild Ale2010-01-11T21:28:40Z<p>Fxhomie: /* Types of Mild Ale */</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Ale styles]]<br />
[[Category:British beer styles]]<br />
[[Category:English beer styles]]<br />
[[Category:Session beer styles]]<br />
<br />
'''Mild Ale''' or '''Mild''', a malty, low-alcohol [[session beer]], is one of England's most traditional beer styles. A beer uniquely suited to [[cask conditioning]] and dispensing through a [[hand pump]], it is enjoying a revival thanks in part to the efforts of [[CAMRA]] and the [[Real Ale]] movement. Recently, a Mild Ale, Hobson's Mild, was named [[Champion Beer of Britain]] at the 2007 [[Great British Beer Festival]]. [[Rudgate's]] Rubby Mild also took the title in 2009.<br />
<br />
==History of Mild Ale==<br />
{{sectionStub}}<br />
Mild is one of, if not the, oldest beer styles in the country. Until the 15th century, ale and mead were the major British brews, both made without hops. Hops were introduced from Holland, France and Germany after this time. This also started the trend on reducing the gravity of ale, as the Hop is also a preservative, and beers had to be brewed very strongly to try to help preserve them. The hop also started the rapid decline of mead, which is only made in a very few places today.<br />
<br />
During the First World War, malt rationing and pressure from the temperance movement led to brewers rapidly reduced the strength. Following the Second World War, as prosperity returned, mild`s popularity as a cheap ale began to fade, not being helped by being kept badly in run down pubs as the Big Brewers began to heavily promote their keg lager brands. Coupled to this was a gradual, but steady decline in heavy industry in the North and Midlands of Britain, mild`s great marketplace.<br />
<br />
By the 1970s, the keg lager boom had seen mild's share of the market fall to around 13% and it was a shame to see a bland gassy and overpriced product, which was generally weaker than the mild it was trying to oust, succeed in many cases.<br />
<br />
<br />
Originally it used to be a young beer that needed aged beer added to it to take the edge of it. This used to be done by brewers. In the pubs they used to collect the slops (spills) from the bitters and add this to the Mild. Some of the less scrupulous pubs used to sell more of the slops than the Mild.<br />
<br />
It has been a battle to keep Mild in the pubs. Dark Mild is generally specific to the North of England and Pale Mild started taking over, with the up surge of "real ale drinkers" and pressure from Camra it is just about hanging on. It is not seen as a trendy drink due to its low ABV, traditionally 2.8 to 3.2% but now seems to be increasing. It’s good to have a choice<br />
<br />
==Modern Mild Ale==<br />
<br />
{{SectionStub}}<br />
<br />
So what is Mild? It is a beer which has tastes and textures all it’s own. Usually dark brown in colour, due to the use of well-roasted malts or barley it is less hopped than bitters and often has a chocolatety character with nutty and burnt flavours. Basically it is a beer that is less hopped than bitter, etc. The darkness of Dark Milds, such as Greene King XX Mild, comes from the use of darker malts and/or roasted barley which are used to compensate for the loss of Hop character. "Chocolate ", "fruity", "nutty" and "burnt" are all tastes to be found in the complexity of Milds. However, not all milds are dark. Yorkshire brewed Timothy Taylors Golden Best is one of the best examples of a light coloured mild, as is Bank's Original, the name changed from Mild to try to give it a more modern image. In Scotland, 60/- ale is similar to mild (Belhaven’s being a good example).<br />
<br />
Milds today tend to have an ABV in the 3% to 3.5% range, with of course some notable exceptions. In fact, a lot of the Microbreweries who try their hand at mild are bringing the alcohol content back up somewhat! Mild wasn't always weaker though. In the latter half of the 19th Century, milds were brewed to about the same strength as bitters as a response to the demand for a sweeter beer from the working classes and in those days most bitters were around 6 to 7% ABV.<br />
<br />
==Types of Mild Ale==<br />
<br />
For the most part, the term "Mild" or "Mild Ale" is used to refer to a traditional dark mild. However, other colors exist.<br />
<br />
===Dark Mild===<br />
<br />
{{sectionStub}}<br />
Dark Milds are generally brewed and served in the Midlands and North of the England.<br />
<br />
===Pale Mild===<br />
<br />
{{sectionStub}}<br />
<br />
<br />
===Ruby Mild===<br />
<br />
{{sectionStub}}<br />
<br />
===American Mild===<br />
<br />
Mild ale is one of the few traditional English beer styles that does not have a corresponding [[:Category:American beer styles|"American" beer style]]. This is probably because of the nature of Mild. American versions of English beers tend to be more bitter and higher in Americanized hop character and alcohol; but low alcohol, low bitterness, and no hoppiness are the hallmarks of Mild. Most American brewers who have tackled the style have done so in a very traditional way. It remains to see whether the growing popularity of Mild in England will lead to the development of a uniquely American version. In the meantime, the closest equivalent of Mild on the American market is the [[American Bock]], a darker, slightly maltier version of an [[American lager]]. [[Pennsylvania Swankey]] is another traditional American style similar to a Mild Ale but brewed with aniseed for a licorice-like flavor.<br />
<br />
===Historical or Throwback Mild===<br />
<br />
{{sectionStub}}<br />
<br />
==Brewing Mild Ale==<br />
{{sectionStub}}<br />
Mild ale is one of the easiest styles to brew, especially for beginning brewers. Its low gravity and bitterness makes it especially suitable for doing a [[partial boil]] with [[extract]] and [[specialty grains]]. It is an excellent [[session beer]] which can make a nice change from the higher-octane styles many homebrewers favor.<br />
<br />
==Competition Styles==<br />
<br />
Both the [[BJCP]] and the [[GABF]] style guidelines recognize at least one style of Mild for competition purposes.<br />
<br />
===BJCP Style Guidelines===<br />
<br />
The BJCP defines a style guideline called simply "Mild", but which truly encompasses only a dark English mild. Other styles of mild should be entered as one of the BJCP's [[specialty beer styles]].<br />
<br />
{{BJCPStyle<br />
|number=11A<br />
|name=Mild<br />
|category=English Brown Ale<br />
|ibu=10-25<br />
|srm=12-25<br />
|og=1.030-1.038<br />
|fg=1.008-1.013<br />
|abv=2.8-4.5% (most are 3.1-3.8%)<br />
|aroma=Low to moderate malt aroma, and may have some fruitiness. The malt expression can take on a wide range of character, which can include caramelly, grainy, toasted, nutty, chocolate, or lightly roasted. Little to no hop aroma. Very low to no diacetyl.<br />
|appearance=Copper to dark brown or mahogany color. A few paler examples (medium amber to light brown) exist. Generally clear, although is traditionally unfiltered. Low to moderate off-white to tan head. Retention may be poor due to low carbonation, adjunct use and low gravity.<br />
|flavor=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). Can finish sweet or dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none.<br />
|mouthfeel=Light to medium body. Generally low to medium-low carbonation. Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather full mouthfeel for the gravity.<br />
|overall=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.<br />
|history=May have evolved as one of the elements of early porters. In modern terms, the name "mild" refers to the relative lack of hop bitterness (i.e. less hoppy than a pale ale, and not so strong). Originally, the "mildness" may have referred to the fact that this beer was young and did not yet have the moderate sourness that aged batches had. Somewhat rare in England, good versions may still be found in the Midlands around Birmingham.<br />
|comments=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.<br />
|ingredients=Pale English base malts (often fairly dextrinous), crystal and darker malts should comprise the grist. May use sugar adjuncts. English hop varieties would be most suitable, though their character is muted. Characterful English ale yeast.<br />
|commercial=Moorhouse Black Cat, Highgate Mild, Coach House Gunpowder Strong Mild, Gale's Festival Mild, Woodforde's Norfolk Nog, Goose Island PMD Mild<br />
* Banks's Original<br />
* Brains Dark (3.5%; Bronze medal winner in Mild category at 2007 Great British Beer Festival)<br />
* Cains Dark Mild<br />
* Castle Rock Black Gold (3.5%)<br />
* Highgate Mild<br />
* Hobsons (Dark) Mild (3.2%) and Postman's Knock (available bottle-conditioned only; 4.8%)<br />
* Holt's Mild<br />
* Greene King XX Mild (3%)<br />
* Robinson's Brewery - Hatter's Mild<br />
* Nottingham Rock Mild (3.8%; Silver medal winner in Mild category at 2007 Great British Beer Festival)<br />
* Rudegate Brewery Rudgate Ruby Mild (4.4% voted the best beer in Britain - CAMRA's Champion Beer of Britain 2009<br />
* Sarah Hughes Dark Ruby Mild (6%; award winner in Old Ale & Strong Mild category at 26th Cambridge Beer Festival)<br />
* Tetley's Mild (3.3%)<br />
* Theakston's Mild (3.5%)<br />
* Thwaites Dark Mild<br />
* Timothy Taylor's Golden Best (3.5%; a light mild)<br />
* Timothy Taylor's Dark Mild<br />
* Woodforde's Mardler<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
The [[GABF]] guidelines list styles for pale and dark milds. Other styles of mild should be entered as one of the GABF's [[specialty beer styles]]. <br />
<br />
{{GABFStyle<br />
|number=48C<br />
|name=English Style Pale Mild Ale<br />
|description=English pale mild ales range from golden to amber in color. Malt flavor dominates the flavor profile with little hop |bitterness or flavor. Hop aroma can be light. Very low diacetyl flavors may be appropriate in this low-alcohol beer. Fruity-ester level is very low. Chill haze is allowable at cold temperatures.<br />
|og=1.030-1.036 (7.5-9 ºPlato)<br />
|fg=1.004-1.008 (1-2 ºPlato)<br />
|alcohol=2.7-3.2% (3.2-4.0%)<br />
|bitterness=10-24<br />
|color=8-17 (16-34 EBC)<br />
}}<br />
<br />
<br />
{{GABFStyle<br />
|number=52A<br />
|name=English Style Dark Mild Ale<br />
|description=English dark mild ales range from deep copper to dark brown (often with a red tint) in color. Malt flavor and caramel are part of the flavor and aroma profile while, licorice and roast malt tones may sometimes contribute to the flavor and aroma profile. These beers have very little hop flavor or aroma. Very low diacetyl flavors may be appropriate in this low-alcohol beer. Fruity-ester level is very low.<br />
|og=1.030-1.036 (7.5 9 ºPlato)<br />
|fg=1.004-1.008 (1-2 ºPlato)<br />
|alcohol=2.7-3.2% (3.2-4.0%)<br />
|bitterness=10-24<br />
|color=17-34 (34-68 EBC)<br />
}}<br />
<br />
==Brewing a Mild==<br />
{{sectionStub}}<br />
<br />
==Sample Recipe==<br />
Recipe: Mild Mannered Ale<br><br />
Asst Brewer: the dogs<br><br />
Style: Dark Mild<br><br />
TYPE: All Grain<br><br />
<br />
Batch Size: 23.02 L <br> <br />
Boil Size: 30.52 L<br><br />
Estimated OG: 1.034 SG<br><br />
Estimated Color: 21.0 SRM<br><br />
Estimated IBU: 23.7 IBU<br><br />
Brewhouse Efficiency: 65.0 %<br><br />
Boil Time: 60 Minutes<br><br />
<br />
<br />
3.00 kg Pale Malt, Maris Otter<br> <br />
0.75 kg Crystal Malt - 60L (Thomas Fawcett) <br> <br />
0.15 kg Chocolate Malt (Thomas Fawcett)<br> <br />
30.00 gm Fuggles [4.50%] (45 min) <br> <br />
30.00 gm Fuggles [4.50%] (15 min) <br> <br />
1 Pkgs Nottingham (Danstar #-) Yeast-Ale <br> <br />
<br />
Mash Schedule: Single Infusion, Batch Sparge. - Hot<br><br />
Total Grain Weight: 3.90 kg<br><br />
----------------------------<br />
Name Description Step Temp Step Time <br> <br />
Step Add 10.18 L of water at 81.3 C 70.0 C 60 min <br> <br />
<br />
Notes:<br><br />
------<br />
A classic northern dark mild like my Granddad used to drink.<br><br />
-------------------------------------------------------------------------------------<br></div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=Category:English_beer_styles&diff=12246Category:English beer styles2010-01-11T21:26:27Z<p>Fxhomie: update</p>
<hr />
<div>English breweries do not always brew to a Style and if they do they may well have no style range to follow.<br />
<br />
It's not a case of a bitter should be between a certain IBU, ABV or SRM, range.<br />
Beers do not need a Style name.<br />
Thus if you walk into a pub a lot of the pumps will have the name of the beer, the ABV and maybe a very short description, but no reference to the style. Breweries may market an Ale as an IPA or an ESB but not always.<br />
<br />
They are all grouped under Casks or Real Ales banners. It's very rare a small craft brewer will keg a beer and serve it under pressure and force carbonate it.<br />
<br />
This has followed through into home brewing and the styles are not set in.<br />
<br />
In general many of the British Ales are classed as bitters.<br />
<br />
<br />
<br />
'''Barley Wine'''<br><br />
<br />
Traditionally, British brewers used the term "barley wine" to describe their strongest ale, brewed from the first mash runnings, where a single mash produced multiple beers of descending gravity and alcohol. Barley wine is the richest and strongest of British ales, with a wine-like alcohol content. They usually vary in color from bronze to mahogany, though there are some golden versions. They are malty, heavy, and full-bodied, and they have lots of fruitiness that is usually balanced with a high rate of hop bitterness and low aroma, both of which may diminish during aging.<br><br />
<br />
'''Bitter'''<br><br />
<br />
Bitter, a principal style of ale sold in Britain, is usually served on-tap and is usually called "bitter" or "best bitter." Its taste is rather mild to assertive, with medium or even low alcohol content. The beer is usually amber, often with a reddish tinge, but it can be golden in color. The dominating flavor of this beer is hop bitterness, which is accentuated by the low original gravity. Hop aroma is medium to high, but this is secondary. As opposed to mild and pale ale, Bitter should certainly be dry. Some styles will have a rich creamy head, while others are less carbonated. They are very similar to pale ales, and sometimes are identical. Traditionally, pale ales were bottled, while bitters were in casks or kegs. Nowadays, even this separation is no longer in use. Today, the major difference between a pale ale and a bitter is the name. Bitters are generally available in three strengths: ordinary, special and extra special bitter (or ESB). Pale ales are usually around the ESB strength, though some fall into the area of special bitter.<br><br />
<br />
'''Brown Ale'''<br><br />
<br />
Brown ale was traditionally associated with northeastern England, especially Newcastle-upon-Tyne, though today it is found throughout England. Generally, brown ales are sweeter, fuller-bodied, more reddish brown, and stronger than their relative, mild ales. Some esters and fruitiness are present, and hop aroma and bitterness are usually in the low range but can be higher. Brown ales are less bitter than pale ales, but usually are maltier and have a higher alcohol level.<br><br />
<br />
'''Indian Pale Ale'''<br />
<br />
Indian Pale Ale (IPA) was traditionally a high-gravity, heavily hopped beer brewed for export to India. Today, Indian Pale Ale is a stronger variant of ordinary pale ale, but is usually hoppier, with a slightly higher final gravity than most pale ales.<br><br />
<br />
'''Mild Ale'''<br><br />
<br />
Mild, originally a London style, is quite common in the Midlands, where it is still identified as something of a regional favorite. Mild always applies to draft ales. Mild ale is lower in alcohol than its relatives and not particularly robust, but it is flavorful, light- to medium-bodied, and usually dark-colored.<br><br />
<br />
'''Old Ale'''<br><br />
<br />
Old ale is primarily an English style that was named "old" because it was kept a long time before drinking. Most are full-bodied and tawny, with nutty malt sweetness. High original gravities lend a fruity character and body to old ales. Color is usually light amber to very dark red. They are a high-alcohol version of pale ale, though generally not as strong or rich as barley wines.<br><br />
<br />
'''Pale Ale'''<br />
<br />
Pale ale, first brewed in Burton-upon-Trent and Tadcaster, represents the very best in British beer. The beer has a medium body, low to medium maltiness, a bronze or copper color, and is generously hopped, with a dry crisp taste and little sweetness. Pale ale is distinguished by its light nuttiness of malt character, and its estery overtones followed by lingering hop bitterness.<br><br />
<br />
'''Porter'''<br><br />
<br />
Porter was the principal beer style in Britain, and especially in London, during the country’s greatest period of industrial and economic growth. Porter is a heavy beer of pronounced bitterness, reddish-brown to a very dark brown, but is usually lighter in body and malt character than stouts. Generally, porters are a medium-bodied counterpart to stouts, with varying degrees of sweetness and hop character. They have a definite – but not marked – estery character and a burnt-coffee-like taste of roasted malt. Porters are known as "robust" and "brown."<br><br />
<br />
'''Stouts'''<br><br />
<br />
Stouts were first produced in the early nineteenth century as high-gravity porters called "stout porters." Within time, brewers began to drop the word "porter." Stouts are very dark, almost black in color. Their color is achieved with roasted malt and/or with roasted barley, dark caramel malt, or even some chocolate malt. Stouts, compared to porters, are higher in gravity, lower in attenuation, and somewhat higher in relative bitterness. Stouts do not have a unified style, but rather are a family of substyles that have evolved over the years. Their substyles include imperial, sweet, and oatmeal stouts.<br><br />
<br />
[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:British beer styles]]</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=Strong_Ale&diff=12245Strong Ale2010-01-11T21:20:45Z<p>Fxhomie: changed description</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:British beer styles]]<br />
[[Category:English beer styles]]<br />
[[Category:American beer styles]]<br />
[[Category:Belgian beer styles]]<br />
<br />
{{disambig}}<br />
<br />
The term '''Strong Ale''' can be used to describe any high-alcohol, top-fermented beer. However, it can also be used to describe a number of more specific [[beer styles]], including:<br />
<br />
*'''Belgian Strong Ale''' is a catch-all term describing several Belgian styles, including [[Belgian Strong Pale Ale]], [[Belgian Strong Dark Ale]], and sometimes [[Quadrupel]], [[Tripel]], and [[Dubbel]]<br />
*[[English Strong Ale]] is a high-alcohol, intensely malty English ale.<br />
*[[American Strong Ale]] is a high-alcohol, highly hopped American ale.</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=Old_Ale&diff=12244Old Ale2010-01-11T21:13:46Z<p>Fxhomie: /* Types of Old Ale */</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:British beer styles]]<br />
[[Category:English beer styles]]<br />
[[Category:BJCP beer styles]]<br />
[[Category:GABF beer styles]]<br />
<br />
'''Old Ale''', also known as '''Stock Ale''' or '''Keeping Ale''', is a style of English beer, often of high original gravity, featuring complex flavors produced by long aging, often in wood. This style was also traditionally known in England as [[Strong Ale]], although that term is now also used both to refer to a separate style of unaged beer as well as a generic term for [[Imperial beer styles]] and other strong beer styles.<br />
<br />
Old Ales, contrary to expectation, do not have to be especially strong: they can be no more than 4% alcohol, though the Gale’s and O’Hanlon’s versions are considerably stronger. Neither do they have to be dark: Old Ale can be pale and burst with lush sappy malt, tart fruit and spicy hop notes. Darker versions will have a more profound malt character with powerful hints of roasted grain, dark fruit, polished leather and fresh tobacco. The hallmark of the style remains a lengthy period of maturation, often in bottle rather than bulk vessels. Old Ales typically range from 4% to 6.5%.<br />
<br />
==History of Old Ale==<br />
<br />
Old Ale recalls the type of beer brewed before the Industrial Revolution, stored for months or even years in unlined wooden vessels known as tuns. The beer would pick up some lactic sourness as a result of wild yeasts, lactobacilli and tannins in the wood. The result was a beer dubbed ‘stale’ by drinkers: it was one of the components of the early, blended Porters. The style has re-emerged in recent years, due primarily to the fame of Theakston’s Old Peculier, Gale’s Prize Old Ale and Thomas Hardy’s Ale, the last saved from oblivion by O’Hanlon’s Brewery in Devon. <br />
<br />
==Types of Old Ale==<br />
<br />
English [[English_Strong_Ale|Strong Ale]] is very similar to Old Ale but without the complex characteristics that come from long aging.<br />
<br />
==Brewing Old Ale==<br />
{{sectionStub}}<br />
<br />
==Competition Styles==<br />
<br />
Both the [[BJCP]] and the [[GABF]] recognize Old Ale as a distinct style. <br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=19A<br />
|name=Old Ale<br />
|category=Thomas Hardy's Ale, Burton Bridge Thomas Sykes Old Ale, Robinson's Old Tom, J.W. Lee's Vintage Harvest Ale, Fuller's Golden Pride, Young's Old Nick (unusual in its 7.2% ABV), Whitbread Gold Label, Lakefront Beer Line, Heavyweight Old Salty<br />
|ibu=30-60+<br />
|srm=10-22+<br />
|og=1.060-1.090+<br />
|fg=1.015-1.022+<br />
|abv=6-9 (occasionally lower, particularly for UK [[Winter Warmer]]s)<br />
|aroma=Malty-sweet with fruity esters, often with a complex blend of dried-fruit, vinous, caramelly, molasses, nutty, toffee, treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those found in Sherry or Port. Hop aromas not usually present due to extended aging.<br />
|appearance=Light amber to very dark reddish-brown color (most are fairly dark). Age and oxidation may darken the beer further. May be almost opaque (if not, should be clear). Moderate to low head; may be adversely affected by alcohol and age.<br />
|flavor=Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped (the impression of bitterness often depends on amount of aging). Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port or Madeira. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none. Some wood-aged or blended versions may have a lactic or Brettanomyces character; but this is optional and should not be too strong (enter as a specialty beer if it is).<br />
|mouthfeel=Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning.<br />
|overall=An ale of significant alcoholic strength, bigger than strong bitters and brown porters, though usually not as strong or rich as barleywine. Usually tilted toward a sweeter, maltier balance. "It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter's night." - Michael Jackson<br />
|history=A traditional English ale style, mashed at higher temperatures than strong ales to reduce attenuation, then aged at the brewery after primary fermentation (similar to the process used for historical porters). Often had age-related character (lactic, Brett, oxidation, leather) associated with "stale" beers. Used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). Winter warmers are a more modern style that are maltier, fuller-bodied, often darker beers that may be a brewery's winter seasonal special offering.<br />
|comments=Strength and character varies widely. Fits in the style space between normal gravity beers (strong bitters, brown porters) and barleywines. Can include winter warmers, strong dark milds, strong (and perhaps darker) bitters, blended strong beers (stock ale blended with a mild or bitter), and lower gravity versions of English barleywines.<br />
|ingredients=Generous quantities of well-modified pale malt (generally English in origin, though not necessarily so), along with judicious quantities of caramel malts and other specialty character malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly roasted character. Adjuncts (such as molasses, treacle, invert sugar or dark sugar) are often used, as are starchy adjuncts (maize, flaked barley, wheat) and malt extracts. Hop variety is not as important, as the relative balance and aging process negate much of the varietal character. British ale yeast that has low attenuation, but can handle higher alcohol levels, is traditional.<br />
|commercial=Gale's Prize Old Ale, Burton Bridge Olde Expensive, Marston Owd Roger, J.W. Lees Moonraker, Harviestoun Old Engine Oil, Fuller's Vintage Ale, Harvey's Elizabethan Ale, Theakston Old Peculier (peculiar at OG 1.057), Young's Winter Warmer, Sarah Hughes Dark Ruby Mild, Samuel Smith's Winter Welcome, Fuller's 1845, Fuller's Old Winter Ale, Great Divide Hibernation Ale, Hudson Valley Old Man Ale, Cooperstown Pride of Milford Special Ale, Coniston Old Man Ale, North Coast Old Stock Ale.<br />
}}<br />
<br />
<br />
===GABF Style Listings===<br />
<br />
{{GABFStyle<br />
|number=72A<br />
|name=Old Ale<br />
|description=Dark amber to brown in color, old ales are medium- to full-bodied with a malty sweetness. Hop aroma should be minimal and flavor can vary from none to medium in character intensity. Fruity-ester flavors and aromas can contribute to the character of this ale. Bitterness should be minimal but evident and balanced with malt and/or caramel like sweetness. Alcohol types can be varied and complex. A distinctive quality of these ales is that they undergo an aging process (often for years) on their yeast either in bulk storage or through conditioning in the bottle, which contributes to a rich and often sweet oxidation character. Complex estery characters may also emerge. Some diacetyl character may be evident and acceptable. Wood-aged characters such as vanillin and other woody characters are acceptable. Horsey, goaty, leathery and phenolic character evolved from Brettanomyces organisms and acidity may be present but should be at low levels and balanced with other flavors. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present; beers that exhibit these qualities should be entered in another category for wood-aged beers. Chill haze is acceptable at low temperatures.<br />
|og=1.058-1.088 (14.5-22 ºPlato)<br />
|fg=1.014-1.030 (3.5-7.5 ºPlato)<br />
|alcohol=5-7.2% (6-9%)<br />
|bitterness=30-65<br />
|color=12-30 (24-60 EBC)<br />
}}<br />
<br />
==External Links==<br />
*[http://www.brewingtechniques.com/library/styles/2_5style.html Old, Strong and Stock Ales] - Brewing Techniques Magazine</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=Malts_Chart&diff=12197Malts Chart2009-11-26T06:56:05Z<p>Fxhomie: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer ingredients]]<br />
[[Category:Malt]]<br />
[[Category:Grain]]<br />
{| cellspacing="0" cellpadding="0" style="width:100%; border-color:gainsboro; border-collapse:collapse;" border="1"<br />
| colspan="4" | &nbsp;<br />
| colspan="15" style="text-align:center;" | Flavours/Characteristics<br />
|-<br />
| | Name<br />
| | Potential<br />
| style="text-align:center;" | SRM<br />
| style="text-align:center;" | Mash Req.<br />
| style="text-align:center;" | Aromatic<br />
| style="text-align:center;" | Biscuit<br />
| style="text-align:center;" | Body<br />
| style="text-align:center;" | Burnt<br />
| style="text-align:center;" | Caramel<br />
| style="text-align:center;" | Chocolate<br />
| style="text-align:center;" | Coffee<br />
| style="text-align:center;" | Grainy<br />
| style="text-align:center;" | Head<br />
| style="text-align:center;" | Malty<br />
| style="text-align:center;" | Nutty<br />
| style="text-align:center;" | Roasted<br />
| style="text-align:center;" | Smoked<br />
| style="text-align:center;" | Sweet<br />
| style="text-align:center;" | Toasted<br />
|-<br />
<br />
{{MaltChartRow<br />
|maltName=CaraFoam<br />
|colour=1<br />
|body=X<br />
|head=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=UK Pilsner 2-Row<br />
|potential=1.036<br />
|colour=1<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Malted Oats<br />
|potential=1.037<br />
|body=X<br />
|head=X<br />
|colour=1}}<br />
<br />
{{MaltChartRow|<br />
|maltName=2-Row Malt<br />
|potential=1.036<br />
|colour=2<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=6-Row Malt<br />
|potential=1.035<br />
|colour=2<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Golden Promise<br />
|colour=2<br />
|sweet=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Belgian Pilsner 2-Row<br />
|potential=1.036<br />
|colour=2<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=German Pilsner 2-Row<br />
|potential=1.037<br />
|colour=2<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Lager Malt<br />
|potential=1.038<br />
|colour=2<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Belgian Wheat<br />
|potential=1.037<br />
|colour=2<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=German Wheat<br />
|potential=1.039<br />
|colour=2<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=White Wheat<br />
|potential=1.040<br />
|colour=2<br />
|malty=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=CaraPils<br />
|potential=1.033<br />
|body=X<br />
|head=X<br />
|colour=2}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Dextrine Malt<br />
|potential=1.033<br />
|body=X<br />
|head=X<br />
|colour=2}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Acid Malt<br />
|potential=1.027<br />
|colour=3<br />
|head=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Peated Malt<br />
|potential=1.034<br />
|colour=3<br />
|smokey=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Maris Otter<br />
|potential=1.038<br />
|colour=3<br />
|nutty=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Optic<br />
|colour=3<br />
|sweet=X<br />
|aromatic=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Briess Pale Ale Malt<br />
|colour=4<br />
|malty=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=English Mild<br />
|potential=1.037<br />
|colour=4<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Vienna Malt<br />
|potential=1.036<br />
|colour=4<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Toasted Malt<br />
|potential=1.029<br />
|colour=5<br />
|body=X<br />
|aromatic=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Dark Wheat<br />
|potential=1.039<br />
|colour=9<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Munich Malt<br />
|potential=1.037<br />
|colour=9<br />
|sweet=X<br />
|malty=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Smoked Malt<br />
|potential=1.037<br />
|colour=9<br />
|smoked=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 10<br />
|potential=1.033 - 1.035<br />
|colour=10<br />
|caramel=X<br />
|body=X<br />
|head=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Munich 10<br />
|potential=1.035<br />
|colour=10<br />
|sweet=X<br />
|malty=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 20<br />
|potential=1.033 - 1.035<br />
|colour=20<br />
|caramel=X<br />
|body=X<br />
|head=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Munich 20<br />
|potential=1.035<br />
|colour=20<br />
|sweet=X<br />
|malty=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=CaraRed<br />
|potential=1.035<br />
|body=X<br />
|head=X<br />
|colour=20}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Melanoidin Malt<br />
|potential=1.037<br />
|colour=20<br />
|aromatic=X<br />
|malty=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Amber Malt<br />
|potential=1.035<br />
|colour=22<br />
|biscuit=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=CaraVienna<br />
|potential=1.034<br />
|colour=22}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Belgian Biscuit Malt<br />
|potential=1.036<br />
|colour=23<br />
|biscuit=X<br />
|aromatic=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Brumalt<br />
|potential=1.033<br />
|colour=23<br />
|malty=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Gambrinus Honey Malt<br />
|potential=1.037<br />
|colour=25<br />
|mashRequired=X<br />
|sweet=X<br />
|malty=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Belgian Aromatic<br />
|potential=1.036<br />
|colour=26<br />
|malty=X<br />
|aromatic=X<br />
|mashRequired=X}}<br />
<br />
<br />
{{MaltChartRow|<br />
|maltName=Victory Malt<br />
|potential=1.034<br />
|colour=28<br />
|nutty=X<br />
|biscuit=X<br />
|toasted=X<br />
|aromatic=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 30<br />
|potential=1.033 - 1.035<br />
|colour=30<br />
|body=X<br />
|head=X<br />
|caramel=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 40<br />
|potential=1.033 - 1.035<br />
|colour=40<br />
|body=X<br />
|head=X<br />
|caramel=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Caramel Wheat Malt<br />
|potential=1.035<br />
|colour=46<br />
|aromatic=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Special Roast<br />
|potential=1.033<br />
|colour=50<br />
|toasted=X<br />
|biscuit=X<br />
|aromatic=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=CaraMunich<br />
|potential=1.033<br />
|colour=56<br />
|caramel=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 60<br />
|potential=1.033 - 1.035<br />
|colour=60<br />
|body=X<br />
|head=X<br />
|caramel=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Brown Malt<br />
|potential=1.032<br />
|colour=65<br />
|biscuit=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 80<br />
|potential=1.033 - 1.035<br />
|body=X<br />
|head=X<br />
|colour=80<br />
|caramel=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 90<br />
|potential=1.033 - 1.035<br />
|colour=90<br />
|body=X<br />
|head=X<br />
|caramel=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 120<br />
|potential=1.033 - 1.035<br />
|colour=120<br />
|body=X<br />
|head=X<br />
|caramel=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=CaraAroma<br />
|potential=1.035<br />
|colour=130<br />
|body=X<br />
|head=X<br />
|malty=X<br />
|caramel=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 150<br />
|potential=1.035<br />
|colour=150<br />
|body=X<br />
|head=X<br />
|caramel=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Special B<br />
|potential=1.030<br />
|colour=180<br />
|caramel=X<br />
|aromatic=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Chocolate Rye Malt<br />
|potential=1.031<br />
|colour=250}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Roasted Barley<br />
|potential=1.025<br />
|colour=300<br />
|burnt=X<br />
|roasted=X<br />
|grainy=X<br />
|nutty=X<br />
|coffee=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Carafa I<br />
|potential=1.032<br />
|colour=337<br />
|aromatic=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Chocolate Malt<br />
|potential=1.034<br />
|colour=350<br />
|coffee=X<br />
|nutty=X<br />
|chocolate=X<br />
|toasted=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Chocolate Wheat Malt<br />
|potential=1.033<br />
|colour=400<br />
|aromatic=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Carafa II<br />
|potential=1.032<br />
|colour=412<br />
|aromatic=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Black Patent Malt<br />
|potential=1.025<br />
|colour=500<br />
|roasted=X<br />
|burnt=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Black Barley<br />
|potential=1.025<br />
|colour=500<br />
|coffee=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Carafa III<br />
|potential=1.032<br />
|colour=525<br />
|aromatic=X}}<br />
<br />
|}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=Malts_Chart&diff=12196Malts Chart2009-11-26T06:55:20Z<p>Fxhomie: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer ingredients]]<br />
[[Category:Malt]]<br />
[[Category:Grain]]<br />
{| cellspacing="0" cellpadding="0" style="width:100%; border-color:gainsboro; border-collapse:collapse;" border="1"<br />
| colspan="4" | &nbsp;<br />
| colspan="15" style="text-align:center;" | Flavours/Characteristics<br />
|-<br />
| | Name<br />
| | Potential<br />
| style="text-align:center;" | SRM<br />
| style="text-align:center;" | Mash Req.<br />
| style="text-align:center;" | Aromatic<br />
| style="text-align:center;" | Biscuit<br />
| style="text-align:center;" | Body<br />
| style="text-align:center;" | Burnt<br />
| style="text-align:center;" | Caramel<br />
| style="text-align:center;" | Chocolate<br />
| style="text-align:center;" | Coffee<br />
| style="text-align:center;" | Grainy<br />
| style="text-align:center;" | Head<br />
| style="text-align:center;" | Malty<br />
| style="text-align:center;" | Nutty<br />
| style="text-align:center;" | Roasted<br />
| style="text-align:center;" | Smoked<br />
| style="text-align:center;" | Sweet<br />
| style="text-align:center;" | Toasted<br />
|-<br />
<br />
{{MaltChartRow<br />
|maltName=CaraFoam<br />
|colour=1<br />
|body=X<br />
|head=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=UK Pilsner 2-Row<br />
|potential=1.036<br />
|colour=1<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Malted Oats<br />
|potential=1.037<br />
|body=X<br />
|head=X<br />
|colour=1}}<br />
<br />
{{MaltChartRow|<br />
|maltName=2-Row Malt<br />
|potential=1.036<br />
|colour=2<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=6-Row Malt<br />
|potential=1.035<br />
|colour=2<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Golden Promise<br />
|colour=2<br />
|sweet=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Belgian Pilsner 2-Row<br />
|potential=1.036<br />
|colour=2<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=German Pilsner 2-Row<br />
|potential=1.037<br />
|colour=2<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Lager Malt<br />
|potential=1.038<br />
|colour=2<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Belgian Wheat<br />
|potential=1.037<br />
|colour=2<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=German Wheat<br />
|potential=1.039<br />
|colour=2<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=White Wheat<br />
|potential=1.040<br />
|colour=2<br />
|malty=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=CaraPils<br />
|potential=1.033<br />
|body=X<br />
|head=X<br />
|colour=2}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Dextrine Malt<br />
|potential=1.033<br />
|body=X<br />
|head=X<br />
|colour=2}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Acid Malt<br />
|potential=1.027<br />
|colour=3<br />
|head=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Peated Malt<br />
|potential=1.034<br />
|colour=3<br />
|smokey=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Maris Otter<br />
|potential=1.038<br />
|colour=3<br />
|nutty=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Optic<br />
|colour=3<br />
|sweet=X<br />
|aromatic=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Briess Pale Ale Malt<br />
|colour=4<br />
|malty=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=English Mild<br />
|potential=1.037<br />
|colour=4<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Vienna Malt<br />
|potential=1.036<br />
|colour=4<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Toasted Malt<br />
|potential=1.029<br />
|colour=5<br />
|body=X<br />
|aromatic=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Dark Wheat<br />
|potential=1.039<br />
|colour=9<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Munich Malt<br />
|potential=1.037<br />
|colour=9<br />
|sweet=X<br />
|malty=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Smoked Malt<br />
|potential=1.037<br />
|colour=9<br />
|smoked=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 10<br />
|potential=1.033 - 1.035<br />
|colour=10<br />
|caramel=X<br />
|body=X<br />
|head=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Munich 10<br />
|potential=1.035<br />
|colour=10<br />
|sweet=X<br />
|malty=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 20<br />
|potential=1.033 - 1.035<br />
|colour=20<br />
|caramel=X<br />
|body=X<br />
|head=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Munich 20<br />
|potential=1.035<br />
|colour=20<br />
|sweet=X<br />
|malty=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=CaraRed<br />
|potential=1.035<br />
|body=X<br />
|head=X<br />
|colour=20}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Melanoidin Malt<br />
|potential=1.037<br />
|colour=20<br />
|aromatic=X<br />
|malty=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Amber Malt<br />
|potential=1.035<br />
|colour=22<br />
|biscuit=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=CaraVienne<br />
|potential=1.034<br />
|colour=22}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Belgian Biscuit Malt<br />
|potential=1.036<br />
|colour=23<br />
|biscuit=X<br />
|aromatic=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Brumalt<br />
|potential=1.033<br />
|colour=23<br />
|malty=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Gambrinus Honey Malt<br />
|potential=1.037<br />
|colour=25<br />
|mashRequired=X<br />
|sweet=X<br />
|malty=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Belgian Aromatic<br />
|potential=1.036<br />
|colour=26<br />
|malty=X<br />
|aromatic=X<br />
|mashRequired=X}}<br />
<br />
<br />
{{MaltChartRow|<br />
|maltName=Victory Malt<br />
|potential=1.034<br />
|colour=28<br />
|nutty=X<br />
|biscuit=X<br />
|toasted=X<br />
|aromatic=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 30<br />
|potential=1.033 - 1.035<br />
|colour=30<br />
|body=X<br />
|head=X<br />
|caramel=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 40<br />
|potential=1.033 - 1.035<br />
|colour=40<br />
|body=X<br />
|head=X<br />
|caramel=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Caramel Wheat Malt<br />
|potential=1.035<br />
|colour=46<br />
|aromatic=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Special Roast<br />
|potential=1.033<br />
|colour=50<br />
|toasted=X<br />
|biscuit=X<br />
|aromatic=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=CaraMunich<br />
|potential=1.033<br />
|colour=56<br />
|caramel=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 60<br />
|potential=1.033 - 1.035<br />
|colour=60<br />
|body=X<br />
|head=X<br />
|caramel=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Brown Malt<br />
|potential=1.032<br />
|colour=65<br />
|biscuit=X<br />
|mashRequired=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 80<br />
|potential=1.033 - 1.035<br />
|body=X<br />
|head=X<br />
|colour=80<br />
|caramel=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 90<br />
|potential=1.033 - 1.035<br />
|colour=90<br />
|body=X<br />
|head=X<br />
|caramel=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 120<br />
|potential=1.033 - 1.035<br />
|colour=120<br />
|body=X<br />
|head=X<br />
|caramel=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=CaraAroma<br />
|potential=1.035<br />
|colour=130<br />
|body=X<br />
|head=X<br />
|malty=X<br />
|caramel=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Crystal 150<br />
|potential=1.035<br />
|colour=150<br />
|body=X<br />
|head=X<br />
|caramel=X<br />
|sweet=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Special B<br />
|potential=1.030<br />
|colour=180<br />
|caramel=X<br />
|aromatic=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Chocolate Rye Malt<br />
|potential=1.031<br />
|colour=250}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Roasted Barley<br />
|potential=1.025<br />
|colour=300<br />
|burnt=X<br />
|roasted=X<br />
|grainy=X<br />
|nutty=X<br />
|coffee=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Carafa I<br />
|potential=1.032<br />
|colour=337<br />
|aromatic=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Chocolate Malt<br />
|potential=1.034<br />
|colour=350<br />
|coffee=X<br />
|nutty=X<br />
|chocolate=X<br />
|toasted=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Chocolate Wheat Malt<br />
|potential=1.033<br />
|colour=400<br />
|aromatic=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Carafa II<br />
|potential=1.032<br />
|colour=412<br />
|aromatic=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Black Patent Malt<br />
|potential=1.025<br />
|colour=500<br />
|roasted=X<br />
|burnt=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Black Barley<br />
|potential=1.025<br />
|colour=500<br />
|coffee=X}}<br />
<br />
{{MaltChartRow|<br />
|maltName=Carafa III<br />
|potential=1.032<br />
|colour=525<br />
|aromatic=X}}<br />
<br />
|}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=American_Red_Ale&diff=12195American Red Ale2009-11-26T02:23:12Z<p>Fxhomie: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Ale styles]]<br />
[[Category:American beer styles]]<br />
<br />
'''American Red Ale''', also called '''American Amber Ale''', is a richly flavored, sweet, hoppy beer popular on the West Coast of the United States, and especially in the Pacific Northwest. It usually features a reddish or orange color and a sweet malt flavor from the use of caramel malts, and a strong hop character often including grassy notes from dry hopping.<br />
<br />
==History of American Red Ale==<br />
<br />
American Amber Ale has its origin in the earliest days of the American craft beer "revolution". Brewers wanted to brew and market beers resembling the English styles Bitter and Pale Ale. Some breweries did just that, bottling 'Best Bitter' and 'ESB'. Others, faced with a dearth of traditional English ingredients, had to use American ingredients.<br />
<br />
David Brockington, in the November/December 1995 issue of 'Brewing Techniques' magazine, quoted Ed Tringali - former brewer at Berkeley, CA's Triple Rock and Seattle's Big Time breweries, as considering the original American Amber Ale (hereafter '''AAA''') a "brewpub beer". In the beginning of the craft beer revolution, brewpubs wanted a simple lineup of "gold, red and black" beers from their taps. Brewers like Tringali decided that amber to copper-colored beers like English Pale Ales and Special Bitters were the answer to the "red" portion of the color scheme.<br />
<br />
At the same time, brewery and brewpub owners were leery of marketing beers with the word "bitter" in the name; justifiably so, in an age with TV commercials deriding 'bitter beer face' showing in prime time every evening. Thus, the breweries marketed their red beers as "amber".<br />
<br />
There was also a conscious effort to avoid color-based confusion in the consumer. Calling an amber beer 'pale ale' in an era when the consumer expects the word 'pale' to mean 'straw' - like mass-market lager beers - would cause problems. It was easier to market a classic English Pale Ale under the name Amber Ale to differentiate it. Here, as in many facets of craft brewing, California brewers led the trend.<br />
<br />
The California brewery most often attributed with typifying AAA is Mendocino Brewing Company, founded in 1983, and their Red Tail Ale - arguably the first commercially successful AAA. The late, great Michael Jackson called Red Tail Ale "an American classic". Brewer Don Barkley crafted the beer specifically to be a stronger, more flavorful, richly colored, full-bodied amber beer.<br />
<br />
Red Tail still is a well-balanced ale with a solid malty backbone, a noticeable crystal-malt body, and a perceptible hoppiness. From that beginning, countless other breweries have brewed their interpretations of the style, weighted both to the malty side as well as the balanced and the hoppy. <br />
<br />
Regardless of balance, all AAAs are 100% malt beers, and possess a distinct crystal malt note. This is the crucial difference between AAA and American Pale Ale, such as the benchmark Sierra Nevada Pale Ale. This can be a subtle difference, but it is crucial; the key to AAA vs. APA is AAA's easily-ascertained crystal-malt contribution. As Brockington noted in his article:<br />
<br />
<blockquote><br />
Add some 80L crystal to Sierra Nevada Pale Ale and you not only have a different beer, but a different style of beer.<br />
</blockquote><br />
<br />
[[User:R P Davis|R P Davis]] 15:48, 13 September 2008 (CDT)<br />
<br />
==Types of American Red Ale==<br />
<br />
West Coast versions tend to have more intense hop character and be more heavily tilted towards hop flavors than East Coast versions, which are often more balanced. In addition to the standard Red Ale, some American brewers are brewing "imperial" or "double" versions. This '''Imperial Red Ale''' style is often indistinguishable from an [[American IPA]] except that it might feature a sweeter malt character than the typical IPA.<br />
<br />
==Brewing American Red Ale==<br />
<br />
First and foremost, AAA is an ''American'' beer. Thus, select only American ingredients. This distinguishes AAA from the English beers upon which AAA is based. <br />
<br />
''MALT'' Choose US 2-row Pale malt for the base malt. English 2-row pale malts, such as Maris Otter, have a marked flavor profile easily discernible in the finished beer; this is due to the higher final kilning temperature used in malting. American base malts have a much more neutral profile, permitting a cleaner beer. Choose a high-quality Crystal malt from 40 to 80 degrees Lovibond for the necessary crystal/caramel flavor and color contribution. 10-15% of the grist should be comprised of crystal malt. A small amount of Munich or Vienna malt can be used to emphasize maltiness; target around 5% of the total grist. Some commercial examples also use a small amount of CaraPils. If a deep red color is desired, a tiny amount of roasted barley can be used for coloring purposes only. If it can be tasted in the finished beer, you've used too much; no more than 0.5-1% of the total grist. Better to use a small amount of darker crystal malt (120L) than roasted barley if you want a darker color, though.<br />
<br />
''HOPS'' As with the grist, choose only domestic hops varieties in AAA. Most commercial examples use one or a blend of the "Big C"s - Cascade, Chinook, Centennial - as part of the defining character. Avoid domestic varieties based on European ancestors (Willamette is a Fuggle cultivar, as Liberty is Hallertau).<br />
<br />
''YEAST'' A clean-fermenting ale yeast is required. Most brewers prefer Wyeast 1056 (go figure) or White Labs "Cal V". US-05 is a good choice for a dry yeast. Controlled fermentation, to avoid excessive ester production, is also highly desirable. <br />
<br />
Here is David Brockington's general outline, based on conversations with brewers directly involved with the development of the style:<br />
<br />
* Color from light red to deep copper, stopping just short of brown.<br />
* Firm to emphatic crystal-malt character<br />
* Distinctively American hops; bitterness moderate to high (25-45 IBUs); hops flavor and aroma moderate to intense<br />
* OG 1.045 - 1.065, finishing dry.<br />
<br />
[[User:R P Davis|R P Davis]] 16:11, 13 September 2008 (CDT)<br />
<br />
==Competition Styles==<br />
<br />
Both the [[BJCP]] and the [[GABF]] recognize American Red Ale as a style, both referring to it as "Amber Ale". The GABF also recognizes an [[:Category:Imperial beer styles|Imperial version]].<br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=10B<br />
|name=American Amber Ale<br />
|category=American Ale<br />
|ibu=25-40+<br />
|srm=10-17<br />
|og=1.045-1.060<br />
|fg=1.010-1.015<br />
|abv=4.5-6<br />
|aroma=Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.<br />
|appearance=Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.<br />
|flavor=Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.<br />
|mouthfeel=Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.<br />
|overall=Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).<br />
|history=Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.<br />
|comments=Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).<br />
|ingredients=Pale ale malt, typically American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American hops, often with citrus-like flavors, are common but others may also be used. Water can vary in sulfate and carbonate content.<br />
|commercial=Mendocino Red Tail Ale, North Coast Red Seal Ale, St. Rogue Red Ale, Avery Redpoint Ale, Anderson Valley Boont Amber Ale, Bell's Amber, Hoptown Paint the Town Red, McNeill's Firehouse Amber Ale<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
{{GABFStyle<br />
|number=46<br />
|name=American Style Amber/Red Ale<br />
|description=American amber/red ales range from light copper to light brown in color. They are characterized by American variety hops used to produce high hop bitterness, flavor, and medium to high aroma. Amber ales have medium-high to high maltiness with medium to low caramel character. They should have medium to medium-high body. The style may have low levels of fruity ester flavor and aroma. Diacetyl can be either absent or barely perceived at very low levels. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle conditioned products.<br />
|og=1.048-1.058 (12-14.5 ºPlato)<br />
|fg=1.012-1.018 (3-4.5 ºPlato)<br />
|alcohol=3.5-4.8% (4.5-6%)<br />
|bitterness=30-40<br />
|color=11-18 (22-36 EBC)<br />
}}<br />
<br />
<br />
{{GABFStyle<br />
|number=47<br />
|name=Imperial or Double Red Ale<br />
|description=Imperial or double red ales have intense hop bitterness, flavor and aroma. Alcohol content is also very high and of notable character. They range from deep amber to dark copper in color. The style may use any variety of hops. Though the hop character is intense it’s balanced with complex alcohol flavors, moderate to high fruity esters and medium to high caramel malt character. Imperial or Double Red Ales have a full body. Diacetyl should not be perceived.<br />
|og=1.080-1.100 (19.5-23.5 ºPlato)<br />
|fg=1.020-1.028 (5-7 ºPlato)<br />
|alcohol=6.3-8.4% (7.9-10.5%)<br />
|bitterness=55-85<br />
|color=10-15 (20-30 EBC)<br />
}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=American_Red_Ale&diff=12194American Red Ale2009-11-26T02:22:46Z<p>Fxhomie: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Ale styles]]<br />
[[Category:American beer styles]]<br />
<br />
'''American Red Ale''', also called '''American Amber Ale''', is a richly flavored, sweet, hoppy beer popular on the West Coast of the United States, and especially in the Pacific Northwest. It usually features a reddish or orange color and a sweet malt flavor from the use of caramel malts, and a strong hop character often including grassy notes from dry hopping.<br />
<br />
==History of American Red Ale==<br />
<br />
American Amber Ale has its origin in the earliest days of the American craft beer "revolution". Brewers wanted to brew and market beers resembling the English styles Bitter and Pale Ale. Some breweries did just that, bottling 'Best Bitter' and 'ESB'. Others, faced with a dearth of traditional English ingredients, had to use American ingredients.<br />
<br />
David Brockington, in the November/December 1995 issue of 'Brewing Techniques' magazine, quoted Ed Tringali - former brewer at Berkeley, CA's Triple Rock and Seattle's Big Time breweries, as considering the original American Amber Ale (hereafter '''AAA''') a "brewpub beer". In the beginning of the craft beer revolution, brewpubs wanted a simple lineup of "gold, red and black" beers from their taps. Brewers like Tringali decided that amber to copper-colored beers like English Pale Ales and Special Bitters were the answer to the "red" portion of the color scheme.<br />
<br />
At the same time, brewery and brewpub owners were leery of marketing beers with the word "bitter" in the name; justifiably so, in an age with TV commercials deriding 'bitter beer face' showing in prime time every evening. Thus, the breweries marketed their red beers as "amber".<br />
<br />
There was also a conscious effort to avoid color-based confusion in the consumer. Calling an amber beer 'pale ale' in an era when the consumer expects the word 'pale' to mean 'straw' - like mass-market lager beers - would cause problems. It was easier to market a classic English Pale Ale under the name Amber Ale to differentiate it. Here, as in many facets of craft brewing, California brewers led the trend.<br />
<br />
The California brewery most often attributed with typifying AAA is Mendocino Brewing Company, founded in 1983, and their Red Tail Ale - arguably the first commercially successful AAA. The late, great Michael Jackson called Red Tail Ale "an American classic". Brewer Don Barkley crafted the beer specifically to be a stronger, more flavorful, richly colored, full-bodied amber beer.<br />
<br />
Red Tail still is a well-balanced ale with a solid malty backbone, a noticeable crystal-malt body, and a perceptible hoppiness. From that beginning, countless other breweries have brewed their interpretations of the style, weighted both to the malty side as well as the balanced and hoppy. <br />
<br />
Regardless of balance, all AAAs are 100% malt beers, and possess a distinct crystal malt note. This is the crucial difference between AAA and American Pale Ale, such as the benchmark Sierra Nevada Pale Ale. This can be a subtle difference, but it is crucial; the key to AAA vs. APA is AAA's easily-ascertained crystal-malt contribution. As Brockington noted in his article:<br />
<br />
<blockquote><br />
Add some 80L crystal to Sierra Nevada Pale Ale and you not only have a different beer, but a different style of beer.<br />
</blockquote><br />
<br />
[[User:R P Davis|R P Davis]] 15:48, 13 September 2008 (CDT)<br />
<br />
==Types of American Red Ale==<br />
<br />
West Coast versions tend to have more intense hop character and be more heavily tilted towards hop flavors than East Coast versions, which are often more balanced. In addition to the standard Red Ale, some American brewers are brewing "imperial" or "double" versions. This '''Imperial Red Ale''' style is often indistinguishable from an [[American IPA]] except that it might feature a sweeter malt character than the typical IPA.<br />
<br />
==Brewing American Red Ale==<br />
<br />
First and foremost, AAA is an ''American'' beer. Thus, select only American ingredients. This distinguishes AAA from the English beers upon which AAA is based. <br />
<br />
''MALT'' Choose US 2-row Pale malt for the base malt. English 2-row pale malts, such as Maris Otter, have a marked flavor profile easily discernible in the finished beer; this is due to the higher final kilning temperature used in malting. American base malts have a much more neutral profile, permitting a cleaner beer. Choose a high-quality Crystal malt from 40 to 80 degrees Lovibond for the necessary crystal/caramel flavor and color contribution. 10-15% of the grist should be comprised of crystal malt. A small amount of Munich or Vienna malt can be used to emphasize maltiness; target around 5% of the total grist. Some commercial examples also use a small amount of CaraPils. If a deep red color is desired, a tiny amount of roasted barley can be used for coloring purposes only. If it can be tasted in the finished beer, you've used too much; no more than 0.5-1% of the total grist. Better to use a small amount of darker crystal malt (120L) than roasted barley if you want a darker color, though.<br />
<br />
''HOPS'' As with the grist, choose only domestic hops varieties in AAA. Most commercial examples use one or a blend of the "Big C"s - Cascade, Chinook, Centennial - as part of the defining character. Avoid domestic varieties based on European ancestors (Willamette is a Fuggle cultivar, as Liberty is Hallertau).<br />
<br />
''YEAST'' A clean-fermenting ale yeast is required. Most brewers prefer Wyeast 1056 (go figure) or White Labs "Cal V". US-05 is a good choice for a dry yeast. Controlled fermentation, to avoid excessive ester production, is also highly desirable. <br />
<br />
Here is David Brockington's general outline, based on conversations with brewers directly involved with the development of the style:<br />
<br />
* Color from light red to deep copper, stopping just short of brown.<br />
* Firm to emphatic crystal-malt character<br />
* Distinctively American hops; bitterness moderate to high (25-45 IBUs); hops flavor and aroma moderate to intense<br />
* OG 1.045 - 1.065, finishing dry.<br />
<br />
[[User:R P Davis|R P Davis]] 16:11, 13 September 2008 (CDT)<br />
<br />
==Competition Styles==<br />
<br />
Both the [[BJCP]] and the [[GABF]] recognize American Red Ale as a style, both referring to it as "Amber Ale". The GABF also recognizes an [[:Category:Imperial beer styles|Imperial version]].<br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=10B<br />
|name=American Amber Ale<br />
|category=American Ale<br />
|ibu=25-40+<br />
|srm=10-17<br />
|og=1.045-1.060<br />
|fg=1.010-1.015<br />
|abv=4.5-6<br />
|aroma=Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.<br />
|appearance=Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.<br />
|flavor=Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.<br />
|mouthfeel=Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.<br />
|overall=Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).<br />
|history=Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.<br />
|comments=Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).<br />
|ingredients=Pale ale malt, typically American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American hops, often with citrus-like flavors, are common but others may also be used. Water can vary in sulfate and carbonate content.<br />
|commercial=Mendocino Red Tail Ale, North Coast Red Seal Ale, St. Rogue Red Ale, Avery Redpoint Ale, Anderson Valley Boont Amber Ale, Bell's Amber, Hoptown Paint the Town Red, McNeill's Firehouse Amber Ale<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
{{GABFStyle<br />
|number=46<br />
|name=American Style Amber/Red Ale<br />
|description=American amber/red ales range from light copper to light brown in color. They are characterized by American variety hops used to produce high hop bitterness, flavor, and medium to high aroma. Amber ales have medium-high to high maltiness with medium to low caramel character. They should have medium to medium-high body. The style may have low levels of fruity ester flavor and aroma. Diacetyl can be either absent or barely perceived at very low levels. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle conditioned products.<br />
|og=1.048-1.058 (12-14.5 ºPlato)<br />
|fg=1.012-1.018 (3-4.5 ºPlato)<br />
|alcohol=3.5-4.8% (4.5-6%)<br />
|bitterness=30-40<br />
|color=11-18 (22-36 EBC)<br />
}}<br />
<br />
<br />
{{GABFStyle<br />
|number=47<br />
|name=Imperial or Double Red Ale<br />
|description=Imperial or double red ales have intense hop bitterness, flavor and aroma. Alcohol content is also very high and of notable character. They range from deep amber to dark copper in color. The style may use any variety of hops. Though the hop character is intense it’s balanced with complex alcohol flavors, moderate to high fruity esters and medium to high caramel malt character. Imperial or Double Red Ales have a full body. Diacetyl should not be perceived.<br />
|og=1.080-1.100 (19.5-23.5 ºPlato)<br />
|fg=1.020-1.028 (5-7 ºPlato)<br />
|alcohol=6.3-8.4% (7.9-10.5%)<br />
|bitterness=55-85<br />
|color=10-15 (20-30 EBC)<br />
}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=American_Pale_Ale&diff=12193American Pale Ale2009-11-25T20:29:59Z<p>Fxhomie: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Ale styles]]<br />
[[Category:American beer styles]]<br />
[[Category:BJCP beer styles]]<br />
<br />
One of the standard beers of West Coast American craft brewers, '''American Pale Ale''' or '''APA''' is a light-colored ale with a light malt flavor and a significant hop flavor and aroma, usually featuring clearly American hop varieties. American pale ales are frequently dry-hopped for additional hop character.<br />
<br />
==History of American Pale Ale==<br />
<br />
American pale ales come from British origins and its cousin, the English Pale Ale. In general, this style is going to be a very balanced style, resulting in a not too hoppy, not too malty taste. This equilibrium is in large part a function of the ingredients. When craft brewing started to gain some ground on the West Coast, brewers wanted to give the public something that they enjoyed. They decided to turn to British Ales, but could not afford to ship the ingredients from Britain. Thus American ingredients are used to replicate the classic English Pale Ale.<br />
<br />
EG Souza 11:40, 25 November 2009 (PST)<br />
<br />
==Brewing American Pale Ale==<br />
{{sectionStub}}<br />
<br />
==Competition Styles==<br />
Both the [[BJCP]] and the [[GABF]] recognize this style.<br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=10A<br />
|name=American Pale Ale<br />
|category=American Ale<br />
|ibu=30-45+<br />
|srm=5-14<br />
|og=1.045-1.060<br />
|fg=1.010-1.015<br />
|abv=4.5-6<br />
|aroma=Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.<br />
|appearance=Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.<br />
|flavor=Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.<br />
|mouthfeel=Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.<br />
|overall=Refreshing and hoppy, yet with sufficient supporting malt.<br />
|history=An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.<br />
|comments=There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.<br />
|ingredients=Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.<br />
|commercial=Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Left Hand Brewing Jackman's Pale Ale, Pyramid Pale Ale, Deschutes Mirror Pond<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
{{GABFStyle<br />
|number=42<br />
|name=American Style Pale Ale<br />
|description=American pale ales range from deep golden to copper in color. The style is characterized by fruity, floral and citrus-like American-variety hop character producing high hop bitterness, flavor, and aroma. Note that “floral and citrus-like American-variety hop character” is the perceived end, but may be a result of the skillful use of hops of other national origins. American pale ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.<br />
|og=1.044-1.050 (11-12.5 ºPlato)<br />
|fg=1.008-1.014 (2-3.5 ºPlato)<br />
|alcohol=3.5-4.3% (4.5-5.5%)<br />
|bitterness=30-42<br />
|color=6-14 (12-28 EBC)<br />
}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=American_Red_Ale&diff=12191American Red Ale2009-11-25T19:53:49Z<p>Fxhomie: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Ale styles]]<br />
[[Category:American beer styles]]<br />
<br />
'''American Red Ale''', also called '''American Amber Ale''', is a richly flavored, sweet, hoppy beer popular on the West Coast of the United States, and especially in the Pacific Northwest. It usually features a reddish or orange color and a sweet malt flavor from the use of caramel malts, and a strong hop character often including grassy notes from dry hopping.<br />
<br />
==History of American Red Ale==<br />
<br />
American Amber Ale has its origin in the earliest days of the American craft beer "revolution". Brewers wanted to brew and market beers resembling the English styles Bitter and Pale Ale. Some breweries did just that, bottling 'Best Bitter' and 'ESB'. Others, faced with a dearth of traditional English ingredients, had to use American ingredients.<br />
<br />
David Brockington, in the November/December 1995 issue of 'Brewing Techniques' magazine, quoted Ed Tringali - former brewer at Berkeley, CA's Triple Rock and Seattle's Big Time breweries, as considering the original American Amber Ale (hereafter '''AAA''') a "brewpub beer". In the beginning of the craft beer revolution, brewpubs wanted a simple lineup of "gold, red and black" beers from their taps. Brewers like Tringali decided that amber to copper-colored beers like English Pale Ales and Special Bitters were the answer to the "red" portion of the color scheme.<br />
<br />
At the same time, brewery and brewpub owners were leery of marketing beers with the word "bitter" in the name; justifiably so, in an age with TV commercials deriding 'bitter beer face' showing in prime time every evening. Thus, the breweries marketed their red beers as "amber".<br />
<br />
There was also a conscious effort to avoid color-based confusion in the consumer. Calling an amber beer 'pale ale' in an era when the consumer expects the word 'pale' to mean 'straw' - like mass-market lager beers - would cause problems. It was easier to market a classic English Pale Ale under the name Amber Ale to differentiate it. Here, as in many facets of craft brewing, California brewers led the trend.<br />
<br />
The California brewery most often attributed with typifying AAA is Mendocino Brewing Company, founded in 1983, and their Red Tail Ale - arguably the first commercially successful AAA. The late, great Michael Jackson called Red Tail Ale "an American classic". Brewer Don Barkley crafted the beer specifically to be a stronger, more flavorful, richly colored, full-bodied amber beer.<br />
<br />
Red Tail was and is a well-balanced ale with a solid malty backbone, a noticeable crystal-malt body, and a perceptible hoppiness. From that beginning, countless other breweries have brewed their interpretations of the style, weighted both to the malty side as well as the balanced and hoppy. <br />
<br />
Regardless of balance, all AAAs are 100% malt beers, and possess a distinct crystal malt note. This is the crucial difference between AAA and American Pale Ale, such as the benchmark Sierra Nevada Pale Ale. This can be a subtle difference, but it is crucial; the key to AAA vs. APA is AAA's easily-ascertained crystal-malt contribution. As Brockington noted in his article:<br />
<br />
<blockquote><br />
Add some 80L crystal to Sierra Nevada Pale Ale and you not only have a different beer, but a different style of beer.<br />
</blockquote><br />
<br />
[[User:R P Davis|R P Davis]] 15:48, 13 September 2008 (CDT)<br />
<br />
==Types of American Red Ale==<br />
<br />
West Coast versions tend to have more intense hop character and be more heavily tilted towards hop flavors than East Coast versions, which are often more balanced. In addition to the standard Red Ale, some American brewers are brewing "imperial" or "double" versions. This '''Imperial Red Ale''' style is often indistinguishable from an [[American IPA]] except that it might feature a sweeter malt character than the typical IPA.<br />
<br />
==Brewing American Red Ale==<br />
<br />
First and foremost, AAA is an ''American'' beer. Thus, select only American ingredients. This distinguishes AAA from the English beers upon which AAA is based. <br />
<br />
''MALT'' Choose US 2-row Pale malt for the base malt. English 2-row pale malts, such as Maris Otter, have a marked flavor profile easily discernible in the finished beer; this is due to the higher final kilning temperature used in malting. American base malts have a much more neutral profile, permitting a cleaner beer. Choose a high-quality Crystal malt from 40 to 80 degrees Lovibond for the necessary crystal/caramel flavor and color contribution. 10-15% of the grist should be comprised of crystal malt. A small amount of Munich or Vienna malt can be used to emphasize maltiness; target around 5% of the total grist. Some commercial examples also use a small amount of CaraPils. If a deep red color is desired, a tiny amount of roasted barley can be used for coloring purposes only. If it can be tasted in the finished beer, you've used too much; no more than 0.5-1% of the total grist. Better to use a small amount of darker crystal malt (120L) than roasted barley if you want a darker color, though.<br />
<br />
''HOPS'' As with the grist, choose only domestic hops varieties in AAA. Most commercial examples use one or a blend of the "Big C"s - Cascade, Chinook, Centennial - as part of the defining character. Avoid domestic varieties based on European ancestors (Willamette is a Fuggle cultivar, as Liberty is Hallertau).<br />
<br />
''YEAST'' A clean-fermenting ale yeast is required. Most brewers prefer Wyeast 1056 (go figure) or White Labs "Cal V". US-05 is a good choice for a dry yeast. Controlled fermentation, to avoid excessive ester production, is also highly desirable. <br />
<br />
Here is David Brockington's general outline, based on conversations with brewers directly involved with the development of the style:<br />
<br />
* Color from light red to deep copper, stopping just short of brown.<br />
* Firm to emphatic crystal-malt character<br />
* Distinctively American hops; bitterness moderate to high (25-45 IBUs); hops flavor and aroma moderate to intense<br />
* OG 1.045 - 1.065, finishing dry.<br />
<br />
[[User:R P Davis|R P Davis]] 16:11, 13 September 2008 (CDT)<br />
<br />
==Competition Styles==<br />
<br />
Both the [[BJCP]] and the [[GABF]] recognize American Red Ale as a style, both referring to it as "Amber Ale". The GABF also recognizes an [[:Category:Imperial beer styles|Imperial version]].<br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=10B<br />
|name=American Amber Ale<br />
|category=American Ale<br />
|ibu=25-40+<br />
|srm=10-17<br />
|og=1.045-1.060<br />
|fg=1.010-1.015<br />
|abv=4.5-6<br />
|aroma=Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.<br />
|appearance=Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.<br />
|flavor=Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.<br />
|mouthfeel=Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.<br />
|overall=Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).<br />
|history=Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.<br />
|comments=Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).<br />
|ingredients=Pale ale malt, typically American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American hops, often with citrus-like flavors, are common but others may also be used. Water can vary in sulfate and carbonate content.<br />
|commercial=Mendocino Red Tail Ale, North Coast Red Seal Ale, St. Rogue Red Ale, Avery Redpoint Ale, Anderson Valley Boont Amber Ale, Bell's Amber, Hoptown Paint the Town Red, McNeill's Firehouse Amber Ale<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
{{GABFStyle<br />
|number=46<br />
|name=American Style Amber/Red Ale<br />
|description=American amber/red ales range from light copper to light brown in color. They are characterized by American variety hops used to produce high hop bitterness, flavor, and medium to high aroma. Amber ales have medium-high to high maltiness with medium to low caramel character. They should have medium to medium-high body. The style may have low levels of fruity ester flavor and aroma. Diacetyl can be either absent or barely perceived at very low levels. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle conditioned products.<br />
|og=1.048-1.058 (12-14.5 ºPlato)<br />
|fg=1.012-1.018 (3-4.5 ºPlato)<br />
|alcohol=3.5-4.8% (4.5-6%)<br />
|bitterness=30-40<br />
|color=11-18 (22-36 EBC)<br />
}}<br />
<br />
<br />
{{GABFStyle<br />
|number=47<br />
|name=Imperial or Double Red Ale<br />
|description=Imperial or double red ales have intense hop bitterness, flavor and aroma. Alcohol content is also very high and of notable character. They range from deep amber to dark copper in color. The style may use any variety of hops. Though the hop character is intense it’s balanced with complex alcohol flavors, moderate to high fruity esters and medium to high caramel malt character. Imperial or Double Red Ales have a full body. Diacetyl should not be perceived.<br />
|og=1.080-1.100 (19.5-23.5 ºPlato)<br />
|fg=1.020-1.028 (5-7 ºPlato)<br />
|alcohol=6.3-8.4% (7.9-10.5%)<br />
|bitterness=55-85<br />
|color=10-15 (20-30 EBC)<br />
}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=American_Red_Ale&diff=12190American Red Ale2009-11-25T19:50:19Z<p>Fxhomie: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Ale styles]]<br />
[[Category:American beer styles]]<br />
<br />
'''American Red Ale''', also called '''American Amber Ale''', is a richly flavored, sweet, hoppy beer popular on the [[West_Coast_of_the_United_States|West Coast]] of the United States, and especially in the Pacific Northwest. It usually features a reddish or orange color and a sweet malt flavor from the use of caramel malts, and a strong hop character often including grassy notes from dry hopping.<br />
<br />
==History of American Red Ale==<br />
<br />
American Amber Ale has its origin in the earliest days of the American craft beer "revolution". Brewers wanted to brew and market beers resembling the English styles Bitter and Pale Ale. Some breweries did just that, bottling 'Best Bitter' and 'ESB'. Others, faced with a dearth of traditional English ingredients, had to use American ingredients.<br />
<br />
David Brockington, in the November/December 1995 issue of 'Brewing Techniques' magazine, quoted Ed Tringali - former brewer at Berkeley, CA's Triple Rock and Seattle's Big Time breweries, as considering the original American Amber Ale (hereafter '''AAA''') a "brewpub beer". In the beginning of the craft beer revolution, brewpubs wanted a simple lineup of "gold, red and black" beers from their taps. Brewers like Tringali decided that amber to copper-colored beers like English Pale Ales and Special Bitters were the answer to the "red" portion of the color scheme.<br />
<br />
At the same time, brewery and brewpub owners were leery of marketing beers with the word "bitter" in the name; justifiably so, in an age with TV commercials deriding 'bitter beer face' showing in prime time every evening. Thus, the breweries marketed their red beers as "amber".<br />
<br />
There was also a conscious effort to avoid color-based confusion in the consumer. Calling an amber beer 'pale ale' in an era when the consumer expects the word 'pale' to mean 'straw' - like mass-market lager beers - would cause problems. It was easier to market a classic English Pale Ale under the name Amber Ale to differentiate it. Here, as in many facets of craft brewing, California brewers led the trend.<br />
<br />
The California brewery most often attributed with typifying AAA is Mendocino Brewing Company, founded in 1983, and their Red Tail Ale - arguably the first commercially successful AAA. The late, great Michael Jackson called Red Tail Ale "an American classic". Brewer Don Barkley crafted the beer specifically to be a stronger, more flavorful, richly colored, full-bodied amber beer.<br />
<br />
Red Tail was and is a well-balanced ale with a solid malty backbone, a noticeable crystal-malt body, and a perceptible hoppiness. From that beginning, countless other breweries have brewed their interpretations of the style, weighted both to the malty side as well as the balanced and hoppy. <br />
<br />
Regardless of balance, all AAAs are 100% malt beers, and possess a distinct crystal malt note. This is the crucial difference between AAA and American Pale Ale, such as the benchmark Sierra Nevada Pale Ale. This can be a subtle difference, but it is crucial; the key to AAA vs. APA is AAA's easily-ascertained crystal-malt contribution. As Brockington noted in his article:<br />
<br />
<blockquote><br />
Add some 80L crystal to Sierra Nevada Pale Ale and you not only have a different beer, but a different style of beer.<br />
</blockquote><br />
<br />
[[User:R P Davis|R P Davis]] 15:48, 13 September 2008 (CDT)<br />
<br />
==Types of American Red Ale==<br />
<br />
West Coast versions tend to have more intense hop character and be more heavily tilted towards hop flavors than East Coast versions, which are often more balanced. In addition to the standard Red Ale, some American brewers are brewing "imperial" or "double" versions. This '''Imperial Red Ale''' style is often indistinguishable from an [[American IPA]] except that it might feature a sweeter malt character than the typical IPA.<br />
<br />
==Brewing American Red Ale==<br />
<br />
First and foremost, AAA is an ''American'' beer. Thus, select only American ingredients. This distinguishes AAA from the English beers upon which AAA is based. <br />
<br />
''MALT'' Choose US 2-row Pale malt for the base malt. English 2-row pale malts, such as Maris Otter, have a marked flavor profile easily discernible in the finished beer; this is due to the higher final kilning temperature used in malting. American base malts have a much more neutral profile, permitting a cleaner beer. Choose a high-quality Crystal malt from 40 to 80 degrees Lovibond for the necessary crystal/caramel flavor and color contribution. 10-15% of the grist should be comprised of crystal malt. A small amount of Munich or Vienna malt can be used to emphasize maltiness; target around 5% of the total grist. Some commercial examples also use a small amount of CaraPils. If a deep red color is desired, a tiny amount of roasted barley can be used for coloring purposes only. If it can be tasted in the finished beer, you've used too much; no more than 0.5-1% of the total grist. Better to use a small amount of darker crystal malt (120L) than roasted barley if you want a darker color, though.<br />
<br />
''HOPS'' As with the grist, choose only domestic hops varieties in AAA. Most commercial examples use one or a blend of the "Big C"s - Cascade, Chinook, Centennial - as part of the defining character. Avoid domestic varieties based on European ancestors (Willamette is a Fuggle cultivar, as Liberty is Hallertau).<br />
<br />
''YEAST'' A clean-fermenting ale yeast is required. Most brewers prefer Wyeast 1056 (go figure) or White Labs "Cal V". US-05 is a good choice for a dry yeast. Controlled fermentation, to avoid excessive ester production, is also highly desirable. <br />
<br />
Here is David Brockington's general outline, based on conversations with brewers directly involved with the development of the style:<br />
<br />
* Color from light red to deep copper, stopping just short of brown.<br />
* Firm to emphatic crystal-malt character<br />
* Distinctively American hops; bitterness moderate to high (25-45 IBUs); hops flavor and aroma moderate to intense<br />
* OG 1.045 - 1.065, finishing dry.<br />
<br />
[[User:R P Davis|R P Davis]] 16:11, 13 September 2008 (CDT)<br />
<br />
==Competition Styles==<br />
<br />
Both the [[BJCP]] and the [[GABF]] recognize American Red Ale as a style, both referring to it as "Amber Ale". The GABF also recognizes an [[:Category:Imperial beer styles|Imperial version]].<br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=10B<br />
|name=American Amber Ale<br />
|category=American Ale<br />
|ibu=25-40+<br />
|srm=10-17<br />
|og=1.045-1.060<br />
|fg=1.010-1.015<br />
|abv=4.5-6<br />
|aroma=Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.<br />
|appearance=Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.<br />
|flavor=Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.<br />
|mouthfeel=Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.<br />
|overall=Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).<br />
|history=Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.<br />
|comments=Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).<br />
|ingredients=Pale ale malt, typically American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American hops, often with citrus-like flavors, are common but others may also be used. Water can vary in sulfate and carbonate content.<br />
|commercial=Mendocino Red Tail Ale, North Coast Red Seal Ale, St. Rogue Red Ale, Avery Redpoint Ale, Anderson Valley Boont Amber Ale, Bell's Amber, Hoptown Paint the Town Red, McNeill's Firehouse Amber Ale<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
{{GABFStyle<br />
|number=46<br />
|name=American Style Amber/Red Ale<br />
|description=American amber/red ales range from light copper to light brown in color. They are characterized by American variety hops used to produce high hop bitterness, flavor, and medium to high aroma. Amber ales have medium-high to high maltiness with medium to low caramel character. They should have medium to medium-high body. The style may have low levels of fruity ester flavor and aroma. Diacetyl can be either absent or barely perceived at very low levels. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle conditioned products.<br />
|og=1.048-1.058 (12-14.5 ºPlato)<br />
|fg=1.012-1.018 (3-4.5 ºPlato)<br />
|alcohol=3.5-4.8% (4.5-6%)<br />
|bitterness=30-40<br />
|color=11-18 (22-36 EBC)<br />
}}<br />
<br />
<br />
{{GABFStyle<br />
|number=47<br />
|name=Imperial or Double Red Ale<br />
|description=Imperial or double red ales have intense hop bitterness, flavor and aroma. Alcohol content is also very high and of notable character. They range from deep amber to dark copper in color. The style may use any variety of hops. Though the hop character is intense it’s balanced with complex alcohol flavors, moderate to high fruity esters and medium to high caramel malt character. Imperial or Double Red Ales have a full body. Diacetyl should not be perceived.<br />
|og=1.080-1.100 (19.5-23.5 ºPlato)<br />
|fg=1.020-1.028 (5-7 ºPlato)<br />
|alcohol=6.3-8.4% (7.9-10.5%)<br />
|bitterness=55-85<br />
|color=10-15 (20-30 EBC)<br />
}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=American_Red_Ale&diff=12189American Red Ale2009-11-25T19:49:54Z<p>Fxhomie: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Ale styles]]<br />
[[Category:American beer styles]]<br />
<br />
'''American Red Ale''', also called '''American Amber Ale''', is a richly flavored, sweet, hoppy beer popular on the [[West_Coast_of_the-United_States|West Coast]] of the United States, and especially in the Pacific Northwest. It usually features a reddish or orange color and a sweet malt flavor from the use of caramel malts, and a strong hop character often including grassy notes from dry hopping.<br />
<br />
==History of American Red Ale==<br />
<br />
American Amber Ale has its origin in the earliest days of the American craft beer "revolution". Brewers wanted to brew and market beers resembling the English styles Bitter and Pale Ale. Some breweries did just that, bottling 'Best Bitter' and 'ESB'. Others, faced with a dearth of traditional English ingredients, had to use American ingredients.<br />
<br />
David Brockington, in the November/December 1995 issue of 'Brewing Techniques' magazine, quoted Ed Tringali - former brewer at Berkeley, CA's Triple Rock and Seattle's Big Time breweries, as considering the original American Amber Ale (hereafter '''AAA''') a "brewpub beer". In the beginning of the craft beer revolution, brewpubs wanted a simple lineup of "gold, red and black" beers from their taps. Brewers like Tringali decided that amber to copper-colored beers like English Pale Ales and Special Bitters were the answer to the "red" portion of the color scheme.<br />
<br />
At the same time, brewery and brewpub owners were leery of marketing beers with the word "bitter" in the name; justifiably so, in an age with TV commercials deriding 'bitter beer face' showing in prime time every evening. Thus, the breweries marketed their red beers as "amber".<br />
<br />
There was also a conscious effort to avoid color-based confusion in the consumer. Calling an amber beer 'pale ale' in an era when the consumer expects the word 'pale' to mean 'straw' - like mass-market lager beers - would cause problems. It was easier to market a classic English Pale Ale under the name Amber Ale to differentiate it. Here, as in many facets of craft brewing, California brewers led the trend.<br />
<br />
The California brewery most often attributed with typifying AAA is Mendocino Brewing Company, founded in 1983, and their Red Tail Ale - arguably the first commercially successful AAA. The late, great Michael Jackson called Red Tail Ale "an American classic". Brewer Don Barkley crafted the beer specifically to be a stronger, more flavorful, richly colored, full-bodied amber beer.<br />
<br />
Red Tail was and is a well-balanced ale with a solid malty backbone, a noticeable crystal-malt body, and a perceptible hoppiness. From that beginning, countless other breweries have brewed their interpretations of the style, weighted both to the malty side as well as the balanced and hoppy. <br />
<br />
Regardless of balance, all AAAs are 100% malt beers, and possess a distinct crystal malt note. This is the crucial difference between AAA and American Pale Ale, such as the benchmark Sierra Nevada Pale Ale. This can be a subtle difference, but it is crucial; the key to AAA vs. APA is AAA's easily-ascertained crystal-malt contribution. As Brockington noted in his article:<br />
<br />
<blockquote><br />
Add some 80L crystal to Sierra Nevada Pale Ale and you not only have a different beer, but a different style of beer.<br />
</blockquote><br />
<br />
[[User:R P Davis|R P Davis]] 15:48, 13 September 2008 (CDT)<br />
<br />
==Types of American Red Ale==<br />
<br />
West Coast versions tend to have more intense hop character and be more heavily tilted towards hop flavors than East Coast versions, which are often more balanced. In addition to the standard Red Ale, some American brewers are brewing "imperial" or "double" versions. This '''Imperial Red Ale''' style is often indistinguishable from an [[American IPA]] except that it might feature a sweeter malt character than the typical IPA.<br />
<br />
==Brewing American Red Ale==<br />
<br />
First and foremost, AAA is an ''American'' beer. Thus, select only American ingredients. This distinguishes AAA from the English beers upon which AAA is based. <br />
<br />
''MALT'' Choose US 2-row Pale malt for the base malt. English 2-row pale malts, such as Maris Otter, have a marked flavor profile easily discernible in the finished beer; this is due to the higher final kilning temperature used in malting. American base malts have a much more neutral profile, permitting a cleaner beer. Choose a high-quality Crystal malt from 40 to 80 degrees Lovibond for the necessary crystal/caramel flavor and color contribution. 10-15% of the grist should be comprised of crystal malt. A small amount of Munich or Vienna malt can be used to emphasize maltiness; target around 5% of the total grist. Some commercial examples also use a small amount of CaraPils. If a deep red color is desired, a tiny amount of roasted barley can be used for coloring purposes only. If it can be tasted in the finished beer, you've used too much; no more than 0.5-1% of the total grist. Better to use a small amount of darker crystal malt (120L) than roasted barley if you want a darker color, though.<br />
<br />
''HOPS'' As with the grist, choose only domestic hops varieties in AAA. Most commercial examples use one or a blend of the "Big C"s - Cascade, Chinook, Centennial - as part of the defining character. Avoid domestic varieties based on European ancestors (Willamette is a Fuggle cultivar, as Liberty is Hallertau).<br />
<br />
''YEAST'' A clean-fermenting ale yeast is required. Most brewers prefer Wyeast 1056 (go figure) or White Labs "Cal V". US-05 is a good choice for a dry yeast. Controlled fermentation, to avoid excessive ester production, is also highly desirable. <br />
<br />
Here is David Brockington's general outline, based on conversations with brewers directly involved with the development of the style:<br />
<br />
* Color from light red to deep copper, stopping just short of brown.<br />
* Firm to emphatic crystal-malt character<br />
* Distinctively American hops; bitterness moderate to high (25-45 IBUs); hops flavor and aroma moderate to intense<br />
* OG 1.045 - 1.065, finishing dry.<br />
<br />
[[User:R P Davis|R P Davis]] 16:11, 13 September 2008 (CDT)<br />
<br />
==Competition Styles==<br />
<br />
Both the [[BJCP]] and the [[GABF]] recognize American Red Ale as a style, both referring to it as "Amber Ale". The GABF also recognizes an [[:Category:Imperial beer styles|Imperial version]].<br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=10B<br />
|name=American Amber Ale<br />
|category=American Ale<br />
|ibu=25-40+<br />
|srm=10-17<br />
|og=1.045-1.060<br />
|fg=1.010-1.015<br />
|abv=4.5-6<br />
|aroma=Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.<br />
|appearance=Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.<br />
|flavor=Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.<br />
|mouthfeel=Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.<br />
|overall=Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).<br />
|history=Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.<br />
|comments=Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).<br />
|ingredients=Pale ale malt, typically American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American hops, often with citrus-like flavors, are common but others may also be used. Water can vary in sulfate and carbonate content.<br />
|commercial=Mendocino Red Tail Ale, North Coast Red Seal Ale, St. Rogue Red Ale, Avery Redpoint Ale, Anderson Valley Boont Amber Ale, Bell's Amber, Hoptown Paint the Town Red, McNeill's Firehouse Amber Ale<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
{{GABFStyle<br />
|number=46<br />
|name=American Style Amber/Red Ale<br />
|description=American amber/red ales range from light copper to light brown in color. They are characterized by American variety hops used to produce high hop bitterness, flavor, and medium to high aroma. Amber ales have medium-high to high maltiness with medium to low caramel character. They should have medium to medium-high body. The style may have low levels of fruity ester flavor and aroma. Diacetyl can be either absent or barely perceived at very low levels. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle conditioned products.<br />
|og=1.048-1.058 (12-14.5 ºPlato)<br />
|fg=1.012-1.018 (3-4.5 ºPlato)<br />
|alcohol=3.5-4.8% (4.5-6%)<br />
|bitterness=30-40<br />
|color=11-18 (22-36 EBC)<br />
}}<br />
<br />
<br />
{{GABFStyle<br />
|number=47<br />
|name=Imperial or Double Red Ale<br />
|description=Imperial or double red ales have intense hop bitterness, flavor and aroma. Alcohol content is also very high and of notable character. They range from deep amber to dark copper in color. The style may use any variety of hops. Though the hop character is intense it’s balanced with complex alcohol flavors, moderate to high fruity esters and medium to high caramel malt character. Imperial or Double Red Ales have a full body. Diacetyl should not be perceived.<br />
|og=1.080-1.100 (19.5-23.5 ºPlato)<br />
|fg=1.020-1.028 (5-7 ºPlato)<br />
|alcohol=6.3-8.4% (7.9-10.5%)<br />
|bitterness=55-85<br />
|color=10-15 (20-30 EBC)<br />
}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=American_Red_Ale&diff=12188American Red Ale2009-11-25T19:48:29Z<p>Fxhomie: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Ale styles]]<br />
[[Category:American beer styles]]<br />
<br />
'''American Red Ale''', also called '''American Amber Ale''', is a richly flavored, sweet, hoppy beer popular on the West Coast of the United States, and especially in the Pacific Northwest. It usually features a reddish or orange color and a sweet malt flavor from the use of caramel malts, and a strong hop character often including grassy notes from dry hopping.<br />
<br />
==History of American Red Ale==<br />
<br />
American Amber Ale has its origin in the earliest days of the American craft beer "revolution". Brewers wanted to brew and market beers resembling the English styles Bitter and Pale Ale. Some breweries did just that, bottling 'Best Bitter' and 'ESB'. Others, faced with a dearth of traditional English ingredients, had to use American ingredients.<br />
<br />
David Brockington, in the November/December 1995 issue of 'Brewing Techniques' magazine, quoted Ed Tringali - former brewer at Berkeley, CA's Triple Rock and Seattle's Big Time breweries, as considering the original American Amber Ale (hereafter '''AAA''') a "brewpub beer". In the beginning of the craft beer revolution, brewpubs wanted a simple lineup of "gold, red and black" beers from their taps. Brewers like Tringali decided that amber to copper-colored beers like English Pale Ales and Special Bitters were the answer to the "red" portion of the color scheme.<br />
<br />
At the same time, brewery and brewpub owners were leery of marketing beers with the word "bitter" in the name; justifiably so, in an age with TV commercials deriding 'bitter beer face' showing in prime time every evening. Thus, the breweries marketed their red beers as "amber".<br />
<br />
There was also a conscious effort to avoid color-based confusion in the consumer. Calling an amber beer 'pale ale' in an era when the consumer expects the word 'pale' to mean 'straw' - like mass-market lager beers - would cause problems. It was easier to market a classic English Pale Ale under the name Amber Ale to differentiate it. Here, as in many facets of craft brewing, California brewers led the trend.<br />
<br />
The California brewery most often attributed with typifying AAA is Mendocino Brewing Company, founded in 1983, and their Red Tail Ale - arguably the first commercially successful AAA. The late, great Michael Jackson called Red Tail Ale "an American classic". Brewer Don Barkley crafted the beer specifically to be a stronger, more flavorful, richly colored, full-bodied amber beer.<br />
<br />
Red Tail was and is a well-balanced ale with a solid malty backbone, a noticeable crystal-malt body, and a perceptible hoppiness. From that beginning, countless other breweries have brewed their interpretations of the style, weighted both to the malty side as well as the balanced and hoppy. <br />
<br />
Regardless of balance, all AAAs are 100% malt beers, and possess a distinct crystal malt note. This is the crucial difference between AAA and American Pale Ale, such as the benchmark Sierra Nevada Pale Ale. This can be a subtle difference, but it is crucial; the key to AAA vs. APA is AAA's easily-ascertained crystal-malt contribution. As Brockington noted in his article:<br />
<br />
<blockquote><br />
Add some 80L crystal to Sierra Nevada Pale Ale and you not only have a different beer, but a different style of beer.<br />
</blockquote><br />
<br />
[[User:R P Davis|R P Davis]] 15:48, 13 September 2008 (CDT)<br />
<br />
==Types of American Red Ale==<br />
<br />
West Coast versions tend to have more intense hop character and be more heavily tilted towards hop flavors than East Coast versions, which are often more balanced. In addition to the standard Red Ale, some American brewers are brewing "imperial" or "double" versions. This '''Imperial Red Ale''' style is often indistinguishable from an [[American IPA]] except that it might feature a sweeter malt character than the typical IPA.<br />
<br />
==Brewing American Red Ale==<br />
<br />
First and foremost, AAA is an ''American'' beer. Thus, select only American ingredients. This distinguishes AAA from the English beers upon which AAA is based. <br />
<br />
''MALT'' Choose US 2-row Pale malt for the base malt. English 2-row pale malts, such as Maris Otter, have a marked flavor profile easily discernible in the finished beer; this is due to the higher final kilning temperature used in malting. American base malts have a much more neutral profile, permitting a cleaner beer. Choose a high-quality Crystal malt from 40 to 80 degrees Lovibond for the necessary crystal/caramel flavor and color contribution. 10-15% of the grist should be comprised of crystal malt. A small amount of Munich or Vienna malt can be used to emphasize maltiness; target around 5% of the total grist. Some commercial examples also use a small amount of CaraPils. If a deep red color is desired, a tiny amount of roasted barley can be used for coloring purposes only. If it can be tasted in the finished beer, you've used too much; no more than 0.5-1% of the total grist. Better to use a small amount of darker crystal malt (120L) than roasted barley if you want a darker color, though.<br />
<br />
''HOPS'' As with the grist, choose only domestic hops varieties in AAA. Most commercial examples use one or a blend of the "Big C"s - Cascade, Chinook, Centennial - as part of the defining character. Avoid domestic varieties based on European ancestors (Willamette is a Fuggle cultivar, as Liberty is Hallertau).<br />
<br />
''YEAST'' A clean-fermenting ale yeast is required. Most brewers prefer Wyeast 1056 (go figure) or White Labs "Cal V". US-05 is a good choice for a dry yeast. Controlled fermentation, to avoid excessive ester production, is also highly desirable. <br />
<br />
Here is David Brockington's general outline, based on conversations with brewers directly involved with the development of the style:<br />
<br />
* Color from light red to deep copper, stopping just short of brown.<br />
* Firm to emphatic crystal-malt character<br />
* Distinctively American hops; bitterness moderate to high (25-45 IBUs); hops flavor and aroma moderate to intense<br />
* OG 1.045 - 1.065, finishing dry.<br />
<br />
[[User:R P Davis|R P Davis]] 16:11, 13 September 2008 (CDT)<br />
<br />
==Competition Styles==<br />
<br />
Both the [[BJCP]] and the [[GABF]] recognize American Red Ale as a style, both referring to it as "Amber Ale". The GABF also recognizes an [[:Category:Imperial beer styles|Imperial version]].<br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=10B<br />
|name=American Amber Ale<br />
|category=American Ale<br />
|ibu=25-40+<br />
|srm=10-17<br />
|og=1.045-1.060<br />
|fg=1.010-1.015<br />
|abv=4.5-6<br />
|aroma=Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.<br />
|appearance=Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.<br />
|flavor=Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.<br />
|mouthfeel=Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.<br />
|overall=Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).<br />
|history=Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.<br />
|comments=Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).<br />
|ingredients=Pale ale malt, typically American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American hops, often with citrus-like flavors, are common but others may also be used. Water can vary in sulfate and carbonate content.<br />
|commercial=Mendocino Red Tail Ale, North Coast Red Seal Ale, St. Rogue Red Ale, Avery Redpoint Ale, Anderson Valley Boont Amber Ale, Bell's Amber, Hoptown Paint the Town Red, McNeill's Firehouse Amber Ale<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
{{GABFStyle<br />
|number=46<br />
|name=American Style Amber/Red Ale<br />
|description=American amber/red ales range from light copper to light brown in color. They are characterized by American variety hops used to produce high hop bitterness, flavor, and medium to high aroma. Amber ales have medium-high to high maltiness with medium to low caramel character. They should have medium to medium-high body. The style may have low levels of fruity ester flavor and aroma. Diacetyl can be either absent or barely perceived at very low levels. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle conditioned products.<br />
|og=1.048-1.058 (12-14.5 ºPlato)<br />
|fg=1.012-1.018 (3-4.5 ºPlato)<br />
|alcohol=3.5-4.8% (4.5-6%)<br />
|bitterness=30-40<br />
|color=11-18 (22-36 EBC)<br />
}}<br />
<br />
<br />
{{GABFStyle<br />
|number=47<br />
|name=Imperial or Double Red Ale<br />
|description=Imperial or double red ales have intense hop bitterness, flavor and aroma. Alcohol content is also very high and of notable character. They range from deep amber to dark copper in color. The style may use any variety of hops. Though the hop character is intense it’s balanced with complex alcohol flavors, moderate to high fruity esters and medium to high caramel malt character. Imperial or Double Red Ales have a full body. Diacetyl should not be perceived.<br />
|og=1.080-1.100 (19.5-23.5 ºPlato)<br />
|fg=1.020-1.028 (5-7 ºPlato)<br />
|alcohol=6.3-8.4% (7.9-10.5%)<br />
|bitterness=55-85<br />
|color=10-15 (20-30 EBC)<br />
}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=American_Pale_Ale&diff=12187American Pale Ale2009-11-25T19:46:18Z<p>Fxhomie: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Ale styles]]<br />
[[Category:American beer styles]]<br />
[[Category:BJCP beer styles]]<br />
<br />
One of the standard beers of West Coast American craft brewers, '''American Pale Ale''' or '''APA''' is a light-colored ale with a light malt flavor and a significant hop flavor and aroma, usually featuring clearly American hop varieties. American pale ales are frequently dry-hopped for additional hop character.<br />
<br />
==History of American Pale Ale==<br />
<br />
American pale ales come from British origins and its cousin, the English Pale Ale. In general, this style is going to be a very balanced style, resulting in a not too hoppy, not too malty taste. This equilibrium is in large part a function of the ingredients. When craft brewing started to gain some ground on the West Coast, brewers wanted to give the public something that they enjoyed. They decided to turn to British Ales, but could not afford to ship the ingredients from Britain. Thus American ingredients were used to replicate the classic English Pale Ale.<br />
<br />
EG Souza 11:40, 25 November 2009 (PST)<br />
<br />
==Brewing American Pale Ale==<br />
{{sectionStub}}<br />
<br />
==Competition Styles==<br />
Both the [[BJCP]] and the [[GABF]] recognize this style.<br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=10A<br />
|name=American Pale Ale<br />
|category=American Ale<br />
|ibu=30-45+<br />
|srm=5-14<br />
|og=1.045-1.060<br />
|fg=1.010-1.015<br />
|abv=4.5-6<br />
|aroma=Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.<br />
|appearance=Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.<br />
|flavor=Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.<br />
|mouthfeel=Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.<br />
|overall=Refreshing and hoppy, yet with sufficient supporting malt.<br />
|history=An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.<br />
|comments=There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.<br />
|ingredients=Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.<br />
|commercial=Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Left Hand Brewing Jackman's Pale Ale, Pyramid Pale Ale, Deschutes Mirror Pond<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
{{GABFStyle<br />
|number=42<br />
|name=American Style Pale Ale<br />
|description=American pale ales range from deep golden to copper in color. The style is characterized by fruity, floral and citrus-like American-variety hop character producing high hop bitterness, flavor, and aroma. Note that “floral and citrus-like American-variety hop character” is the perceived end, but may be a result of the skillful use of hops of other national origins. American pale ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.<br />
|og=1.044-1.050 (11-12.5 ºPlato)<br />
|fg=1.008-1.014 (2-3.5 ºPlato)<br />
|alcohol=3.5-4.3% (4.5-5.5%)<br />
|bitterness=30-42<br />
|color=6-14 (12-28 EBC)<br />
}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=American_Pale_Ale&diff=12186American Pale Ale2009-11-25T19:43:44Z<p>Fxhomie: /* History of American Pale Ale */</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Ale styles]]<br />
[[Category:American beer styles]]<br />
[[Category:BJCP beer styles]]<br />
<br />
One of the standard beers of West Coast American craft brewers, '''American Pale Ale''' or '''APA''' is a light-colored ale with a light malt flavor and a significant hop flavor and aroma, usually featuring clearly American hop varieties. American pale ales are frequently dry-hopped for additional hop character.<br />
<br />
==History of American Pale Ale==<br />
<br />
American pale ales come from British origins and its cousin, the English Pale Ale. In general, this style is going to be a very balanced style, resulting in a not too hoppy, not too malty taste. This in large part is a function of the ingredients. When craft brewing started to gain some ground on the West Coast, brewers wanted to give the public something that they enjoyed. They decided to turn to British Ales, but could not afford to ship the ingredients from Britain. Thus American ingredients were used to replicate the classic English Pale Ale.<br />
<br />
EG Souza 11:40, 25 November 2009 (PST)<br />
<br />
==Brewing American Pale Ale==<br />
{{sectionStub}}<br />
<br />
==Competition Styles==<br />
Both the [[BJCP]] and the [[GABF]] recognize this style.<br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=10A<br />
|name=American Pale Ale<br />
|category=American Ale<br />
|ibu=30-45+<br />
|srm=5-14<br />
|og=1.045-1.060<br />
|fg=1.010-1.015<br />
|abv=4.5-6<br />
|aroma=Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.<br />
|appearance=Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.<br />
|flavor=Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.<br />
|mouthfeel=Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.<br />
|overall=Refreshing and hoppy, yet with sufficient supporting malt.<br />
|history=An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.<br />
|comments=There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.<br />
|ingredients=Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.<br />
|commercial=Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Left Hand Brewing Jackman's Pale Ale, Pyramid Pale Ale, Deschutes Mirror Pond<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
{{GABFStyle<br />
|number=42<br />
|name=American Style Pale Ale<br />
|description=American pale ales range from deep golden to copper in color. The style is characterized by fruity, floral and citrus-like American-variety hop character producing high hop bitterness, flavor, and aroma. Note that “floral and citrus-like American-variety hop character” is the perceived end, but may be a result of the skillful use of hops of other national origins. American pale ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.<br />
|og=1.044-1.050 (11-12.5 ºPlato)<br />
|fg=1.008-1.014 (2-3.5 ºPlato)<br />
|alcohol=3.5-4.3% (4.5-5.5%)<br />
|bitterness=30-42<br />
|color=6-14 (12-28 EBC)<br />
}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=American_Pale_Ale&diff=12185American Pale Ale2009-11-25T19:42:47Z<p>Fxhomie: /* History of American Pale Ale */</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Ale styles]]<br />
[[Category:American beer styles]]<br />
[[Category:BJCP beer styles]]<br />
<br />
One of the standard beers of West Coast American craft brewers, '''American Pale Ale''' or '''APA''' is a light-colored ale with a light malt flavor and a significant hop flavor and aroma, usually featuring clearly American hop varieties. American pale ales are frequently dry-hopped for additional hop character.<br />
<br />
==History of American Pale Ale==<br />
<br />
American pale ales come from British origins and its cousin, the English pale ale. In general, this style is going to be a very balanced style, resulting in a not to hoppy, but not too malty taste. This in large part is a function of the ingredients. When craft brewing started to gain some ground on the West Coast, brewers wanted to give the public something that they enjoyed. They decided to turn to British Ales, but could not afford to ship the ingredients from Britain. Thus American ingredients were used to replicate the classic English Pale Ale.<br />
<br />
EG Souza 11:40, 25 November 2009 (PST)<br />
<br />
==Brewing American Pale Ale==<br />
{{sectionStub}}<br />
<br />
==Competition Styles==<br />
Both the [[BJCP]] and the [[GABF]] recognize this style.<br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=10A<br />
|name=American Pale Ale<br />
|category=American Ale<br />
|ibu=30-45+<br />
|srm=5-14<br />
|og=1.045-1.060<br />
|fg=1.010-1.015<br />
|abv=4.5-6<br />
|aroma=Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.<br />
|appearance=Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.<br />
|flavor=Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.<br />
|mouthfeel=Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.<br />
|overall=Refreshing and hoppy, yet with sufficient supporting malt.<br />
|history=An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.<br />
|comments=There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.<br />
|ingredients=Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.<br />
|commercial=Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Left Hand Brewing Jackman's Pale Ale, Pyramid Pale Ale, Deschutes Mirror Pond<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
{{GABFStyle<br />
|number=42<br />
|name=American Style Pale Ale<br />
|description=American pale ales range from deep golden to copper in color. The style is characterized by fruity, floral and citrus-like American-variety hop character producing high hop bitterness, flavor, and aroma. Note that “floral and citrus-like American-variety hop character” is the perceived end, but may be a result of the skillful use of hops of other national origins. American pale ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.<br />
|og=1.044-1.050 (11-12.5 ºPlato)<br />
|fg=1.008-1.014 (2-3.5 ºPlato)<br />
|alcohol=3.5-4.3% (4.5-5.5%)<br />
|bitterness=30-42<br />
|color=6-14 (12-28 EBC)<br />
}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=American_Pale_Ale&diff=12184American Pale Ale2009-11-25T19:41:18Z<p>Fxhomie: /* History of American Pale Ale */</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Ale styles]]<br />
[[Category:American beer styles]]<br />
[[Category:BJCP beer styles]]<br />
<br />
One of the standard beers of West Coast American craft brewers, '''American Pale Ale''' or '''APA''' is a light-colored ale with a light malt flavor and a significant hop flavor and aroma, usually featuring clearly American hop varieties. American pale ales are frequently dry-hopped for additional hop character.<br />
<br />
==History of American Pale Ale==<br />
<br />
American pale ales come from British origins and its cousin, the English pale ale. In general, this style is going to be a very balanced style, resulting in a not to hoppy, but not too malty taste. This in large part is a function of the ingredients. When craft brewing started to gain some ground on the West Coast, brewers wanted to give the public something that they enjoyed. They decided to turn to British Ales, but could not afford to ship the ingredients from Britain. Thus American ingredients were used to replicate the classic English Pale Ale.<br />
<br />
EG Souza 25, November 2009 11:40 (PST)<br />
<br />
==Brewing American Pale Ale==<br />
{{sectionStub}}<br />
<br />
==Competition Styles==<br />
Both the [[BJCP]] and the [[GABF]] recognize this style.<br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=10A<br />
|name=American Pale Ale<br />
|category=American Ale<br />
|ibu=30-45+<br />
|srm=5-14<br />
|og=1.045-1.060<br />
|fg=1.010-1.015<br />
|abv=4.5-6<br />
|aroma=Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.<br />
|appearance=Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.<br />
|flavor=Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.<br />
|mouthfeel=Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.<br />
|overall=Refreshing and hoppy, yet with sufficient supporting malt.<br />
|history=An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.<br />
|comments=There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.<br />
|ingredients=Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.<br />
|commercial=Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Left Hand Brewing Jackman's Pale Ale, Pyramid Pale Ale, Deschutes Mirror Pond<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
{{GABFStyle<br />
|number=42<br />
|name=American Style Pale Ale<br />
|description=American pale ales range from deep golden to copper in color. The style is characterized by fruity, floral and citrus-like American-variety hop character producing high hop bitterness, flavor, and aroma. Note that “floral and citrus-like American-variety hop character” is the perceived end, but may be a result of the skillful use of hops of other national origins. American pale ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.<br />
|og=1.044-1.050 (11-12.5 ºPlato)<br />
|fg=1.008-1.014 (2-3.5 ºPlato)<br />
|alcohol=3.5-4.3% (4.5-5.5%)<br />
|bitterness=30-42<br />
|color=6-14 (12-28 EBC)<br />
}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=American_Pale_Ale&diff=12183American Pale Ale2009-11-25T19:36:40Z<p>Fxhomie: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Ale styles]]<br />
[[Category:American beer styles]]<br />
[[Category:BJCP beer styles]]<br />
<br />
One of the standard beers of West Coast American craft brewers, '''American Pale Ale''' or '''APA''' is a light-colored ale with a light malt flavor and a significant hop flavor and aroma, usually featuring clearly American hop varieties. American pale ales are frequently dry-hopped for additional hop character.<br />
<br />
==History of American Pale Ale==<br />
<br />
American pale ales come from British origins and its cousin, the English pale ale. In general, this style is going to be a very balanced style, resulting in a not to hoppy, but not too malty taste. This in large part is a function of the ingredients. When craft brewing started to gain some ground on the West Coast, brewers wanted to give the public something that they enjoyed. They decided to turn to British Ales, but could not afford to ship the ingredients from Britain. Thus American ingredients were used to replicate the classic English Pale Ale.<br />
<br />
==Brewing American Pale Ale==<br />
{{sectionStub}}<br />
<br />
==Competition Styles==<br />
Both the [[BJCP]] and the [[GABF]] recognize this style.<br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=10A<br />
|name=American Pale Ale<br />
|category=American Ale<br />
|ibu=30-45+<br />
|srm=5-14<br />
|og=1.045-1.060<br />
|fg=1.010-1.015<br />
|abv=4.5-6<br />
|aroma=Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.<br />
|appearance=Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.<br />
|flavor=Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.<br />
|mouthfeel=Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.<br />
|overall=Refreshing and hoppy, yet with sufficient supporting malt.<br />
|history=An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.<br />
|comments=There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.<br />
|ingredients=Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.<br />
|commercial=Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Left Hand Brewing Jackman's Pale Ale, Pyramid Pale Ale, Deschutes Mirror Pond<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
{{GABFStyle<br />
|number=42<br />
|name=American Style Pale Ale<br />
|description=American pale ales range from deep golden to copper in color. The style is characterized by fruity, floral and citrus-like American-variety hop character producing high hop bitterness, flavor, and aroma. Note that “floral and citrus-like American-variety hop character” is the perceived end, but may be a result of the skillful use of hops of other national origins. American pale ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.<br />
|og=1.044-1.050 (11-12.5 ºPlato)<br />
|fg=1.008-1.014 (2-3.5 ºPlato)<br />
|alcohol=3.5-4.3% (4.5-5.5%)<br />
|bitterness=30-42<br />
|color=6-14 (12-28 EBC)<br />
}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=American_Pale_Ale&diff=12182American Pale Ale2009-11-25T19:36:13Z<p>Fxhomie: /* History of American Pale Ale */</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Ale styles]]<br />
[[Category:American beer styles]]<br />
[[Category:BJCP beer styles]]<br />
<br />
One of the standard beers of West Coast American craft brewers, '''American Pale Ale''' or '''APA''' is a light-colored ale with a light malt flavor and a significant hop flavor and aroma, usually featuring clearly American hop varieties. American pale ales are frequently dry-hopped for additional hop character.<br />
<br />
==History of American Pale Ale==<br />
{{sectionStub}}<br />
<br />
American pale ales come from British origins and its cousin, the English pale ale. In general, this style is going to be a very balanced style, resulting in a not to hoppy, but not too malty taste. This in large part is a function of the ingredients. When craft brewing started to gain some ground on the West Coast, brewers wanted to give the public something that they enjoyed. They decided to turn to British Ales, but could not afford to ship the ingredients from Britain. Thus American ingredients were used to replicate the classic English Pale Ale.<br />
<br />
==Brewing American Pale Ale==<br />
{{sectionStub}}<br />
<br />
==Competition Styles==<br />
Both the [[BJCP]] and the [[GABF]] recognize this style.<br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=10A<br />
|name=American Pale Ale<br />
|category=American Ale<br />
|ibu=30-45+<br />
|srm=5-14<br />
|og=1.045-1.060<br />
|fg=1.010-1.015<br />
|abv=4.5-6<br />
|aroma=Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.<br />
|appearance=Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.<br />
|flavor=Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.<br />
|mouthfeel=Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.<br />
|overall=Refreshing and hoppy, yet with sufficient supporting malt.<br />
|history=An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.<br />
|comments=There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.<br />
|ingredients=Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.<br />
|commercial=Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Left Hand Brewing Jackman's Pale Ale, Pyramid Pale Ale, Deschutes Mirror Pond<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
{{GABFStyle<br />
|number=42<br />
|name=American Style Pale Ale<br />
|description=American pale ales range from deep golden to copper in color. The style is characterized by fruity, floral and citrus-like American-variety hop character producing high hop bitterness, flavor, and aroma. Note that “floral and citrus-like American-variety hop character” is the perceived end, but may be a result of the skillful use of hops of other national origins. American pale ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.<br />
|og=1.044-1.050 (11-12.5 ºPlato)<br />
|fg=1.008-1.014 (2-3.5 ºPlato)<br />
|alcohol=3.5-4.3% (4.5-5.5%)<br />
|bitterness=30-42<br />
|color=6-14 (12-28 EBC)<br />
}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=Category:British_beer_styles&diff=12163Category:British beer styles2009-11-10T22:43:33Z<p>Fxhomie: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
Different types of beer are produced using variations in brewing techniques. The term “beer” is a general description applied to four main beer types – [[ale]]s, [[stout]]s, [[porter]]s and [[lager]]s. Each brand has its own unique characteristics and can vary between different regions of the country. Until quite recently the majority of beer in Britain was ale and stout but since the 1970s lagers have proved more popular and now over half the beer drunk here is lager.<br />
<br />
People not from the UK are often confused by the terms Ale and Bitter.<br />
Bitter is a wide all encompassing term for beer that is not Lager, Cider, Stout or Mild.<br />
Ale is a term that can include all but Cider and Lager and includes bitters, brown ales, porters. If you ask for an Ale you'll get pot luck or a strange look. If you ask for a bitter you generally get the house best bitter.<br />
You may be better asking for a real Ale. Which can cover anything from a Hand pump apart from Cider. <br />
<br />
== Differences in Style ==<br />
=== Brown Ale ===<br />
{{main|Ale}}<br />
<br />
Spawned from the Mild Ale, Brown Ales tend to be maltier and sweeter on the palate, with a fuller body. Color can range from reddish brown to dark brown. Some versions will lean towards fruity esters, while others tend to be drier with nutty characters. All seem to have a low hop aroma and bitterness.<br />
<br />
=== Mild ===<br />
{{main|Mild}}<br />
<br />
Generally, although, not always, a dark beer. It was developed about 150 years ago as a cheaper and weaker alternative to the dark ales and porters of the day. In the middle years of this century, mild was the most popular draught beer style in Britain.<br />
<br />
=== Bitter ===<br />
{{main|Bitter}}<br />
<br />
A uniquely British style, and remains the most popular draught beer in England. Within the category of bitter ale there are seemingly endless permutations of flavour, aroma and appearance. Some are golden, some are copper coloured, some exude the delicate scent of hops, some are malty, some are dry and some are sweet.<br />
<br />
There are regional differences too. In Yorkshire for example, drinkers expect a tight, creamy head on top of each pint, and they like to see the froth trace patterns known as Brussels lace on the inside of the glass as the ale slips down. In the South East, where bitter tends to be more hoppy, the favoured pint is served without a head.<br />
<br />
In Scotland, where Light, known as [[60/-|60 shilling ale]], is in the same class as English mild, the term heavy is regarded as something akin to bitter, but the comparison is not exact. The most popular Scottish draught ales are known as [[80/-|80 shilling]], or [[Scottish Export Ale|export]], and [[70/-|70 shilling]], or special. Both may be described as heavy.<br />
<br />
Burton-On-Trent in the English Midlands became world-famous for another ale style, for which its water supply was particularly suitable - clear, sparkling beer known as [[English Pale Ale|pale ale]].<br />
<br />
Gradually during the nineteenth century the Burton variety came to be favoured over [[porter]] and other dark brews.<br />
<br />
=== India Pale Ale ===<br />
{{main|IPA|India Pale Ale}}<br />
<br />
Originally so called because it was exported to India, where British troops thirsted for each delivery. The story goes that a batch was salvaged from a sinking ship and returned to England, where drinkers immediately demanded such delicious stuff should be sold at home as well as overseas.<br />
<br />
Bitter was developed from the standard draught pale ale, while a stronger version came to be a widely popular bottled beer. Export is still a name applied to stronger pale ales, even though many are mainly brewed for UK consumers.<br />
<br />
Some older, beer styles survive in bottled form. [[Old_Ale|Old Ale]], also known as stock ale because its strength allows it to be kept in stock for a relatively long time, is dark and malty. Draught versions of this are called winter warmers.<br />
<br />
=== Scottish Strong Ale ===<br />
{{main|Scottish Wee Heavy}}<br />
<br />
Also known as [[Scottish Wee Heavy|wee heavy]], is in the same strength category as [[barley wine]], putting these at the top of the league in terms of alcohol content.<br />
<br />
=== Stout ===<br />
{{main|Stout}}<br />
<br />
Is black, full-bodied and rich, and was originally known as stout-porter. The Irish stout style is dry, acquiring a refreshing bitterness from [[roasted barley]]. Stouts which originated in the UK are sweet.<br />
<br />
At one time there were many varieties of stout available. Some such [[oatmeal stout]], still exists today. [[Imperial stout]], originally exported 200 years ago to the Russian imperial court, is now rare, but is still available in bottles.<br />
<br />
=== Lager ===<br />
{{main|Lager}}<br />
<br />
Lager is typically light, clear, sparkling and served cold. Until 1960 lager accounted for less than one per cent of the British beer market, although it had long been popular in Scotland where it has been brewed for over a century. Originally available in bottles, and from about the middle of this century in cans, it was not generally provided on draught until 1963. Since then its growth has been phenomenal and it now accounts for almost half the beer market in Britain.</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=Category:British_beer_styles&diff=12162Category:British beer styles2009-11-10T22:42:11Z<p>Fxhomie: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
Different types of beer are produced using variations in brewing techniques. The term “beer” is a general description applied to four main beer types – [[ale]]s, [[stout]]s, [[porter]]s and [[lager]]s. Each brand has its own unique characteristics and can vary between different regions of the country. Until quite recently the majority of beer in Britain was ale and stout but since the 1970s lagers have proved more popular and now over half the beer drunk here is lager.<br />
<br />
People not from the UK are often confused by the terms Ale and Bitter.<br />
Bitter is a wide all encompassing term for beer that is not Lager, Cider, Stout or Mild.<br />
Ale is a term that can include all but Cider and Lager and includes bitters, brown ales, porters. If you ask for an Ale you'll get pot luck or a strange look. If you ask for a bitter you generally get the house best bitter.<br />
You may be better asking for a real Ale. Which can cover anything from a Hand pump apart from Cider. <br />
<br />
== Differences in Style ==<br />
=== Brown Ale ===<br />
{{main|Ale}}<br />
<br />
Spawned from the Mild Ale, Brown Ales tend to be maltier and sweeter on the palate, with a fuller body. Color can range from reddish brown to dark brown. Some versions will lean towards fruity esters, while others tend to be drier with nutty characters. All seem to have a low hop aroma and bitterness.<br />
<br />
=== Mild ===<br />
{{main|Mild}}<br />
<br />
Generally, although, not always, a dark beer. It was developed about 150 years ago as a cheaper and weaker alternative to the dark ales and porters of the day. In the middle years of this century, mild was the most popular draught beer style in Britain.<br />
<br />
=== Bitter ===<br />
{{main|Bitter}}<br />
<br />
A uniquely British style, and remains the most popular draught beer in England. Within the category of bitter ale there are seemingly endless permutations of flavour, aroma and appearance. Some are golden, some are copper coloured, some exude the delicate scent of hops, some are malty, some are dry and some are sweet.<br />
<br />
There are regional differences too. In Yorkshire for example, drinkers expect a tight, creamy head on top of each pint, and they like to see the froth trace patterns known as Brussels lace on the inside of the glass as the ale slips down. In the South East, where bitter tends to be more hoppy, the favoured pint is served without a head.<br />
<br />
In Scotland, where Light, known as [[60/-|60 shilling ale]], is in the same class as English mild, the term heavy is regarded as something akin to bitter, but the comparison is not exact. The most popular Scottish draught ales are known as [[80/-|80 shilling]], or [[Scottish Export Ale|export]], and [[70/-|70 shilling]], or special. Both may be described as heavy.<br />
<br />
Burton-On-Trent in the English Midlands became world-famous for another ale style, for which its water supply was particularly suitable - clear, sparkling beer known as [[English Pale Ale|pale ale]].<br />
<br />
Gradually during the nineteenth century the Burton variety came to be favoured over [[porter]] and other dark brews.<br />
<br />
=== India Pale Ale ===<br />
{{main|IPA|India Pale Ale}}<br />
<br />
Originally so called because it was exported to India, where British troops thirsted for each delivery. The story goes that a batch was salvaged from a sinking ship and returned to England, where drinkers immediately demanded such delicious stuff should be sold at home as well as overseas.<br />
<br />
Bitter was developed from the standard draught pale ale, while a stronger version came to be a widely popular bottled beer. Export is still a name applied to stronger pale ales, even though many are mainly brewed for UK consumers.<br />
<br />
Some older, beer styles survive in bottled form. [[Old_ale|Old Ale]], also known as stock ale because its strength allows it to be kept in stock for a relatively long time, is dark and malty. Draught versions of this are called winter warmers.<br />
<br />
=== Scottish Strong Ale ===<br />
{{main|Scottish Wee Heavy}}<br />
<br />
Also known as [[Scottish Wee Heavy|wee heavy]], is in the same strength category as [[barley wine]], putting these at the top of the league in terms of alcohol content.<br />
<br />
=== Stout ===<br />
{{main|Stout}}<br />
<br />
Is black, full-bodied and rich, and was originally known as stout-porter. The Irish stout style is dry, acquiring a refreshing bitterness from [[roasted barley]]. Stouts which originated in the UK are sweet.<br />
<br />
At one time there were many varieties of stout available. Some such [[oatmeal stout]], still exists today. [[Imperial stout]], originally exported 200 years ago to the Russian imperial court, is now rare, but is still available in bottles.<br />
<br />
=== Lager ===<br />
{{main|Lager}}<br />
<br />
Lager is typically light, clear, sparkling and served cold. Until 1960 lager accounted for less than one per cent of the British beer market, although it had long been popular in Scotland where it has been brewed for over a century. Originally available in bottles, and from about the middle of this century in cans, it was not generally provided on draught until 1963. Since then its growth has been phenomenal and it now accounts for almost half the beer market in Britain.</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=Category:British_beer_styles&diff=12161Category:British beer styles2009-11-10T22:40:38Z<p>Fxhomie: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
Different types of beer are produced using variations in brewing techniques. The term “beer” is a general description applied to four main beer types – [[ale]]s, [[stout]]s, [[porter]]s and [[lager]]s. Each brand has its own unique characteristics and can vary between different regions of the country. Until quite recently the majority of beer in Britain was ale and stout but since the 1970s lagers have proved more popular and now over half the beer drunk here is lager.<br />
<br />
People not from the UK are often confused by the terms Ale and Bitter.<br />
Bitter is a wide all encompassing term for beer that is not Lager, Cider, Stout or Mild.<br />
Ale is a term that can include all but Cider and Lager and includes bitters, brown ales, porters. If you ask for an Ale you'll get pot luck or a strange look. If you ask for a bitter you generally get the house best bitter.<br />
You may be better asking for a real Ale. Which can cover anything from a Hand pump apart from Cider. <br />
<br />
== Differences in Style ==<br />
=== Brown Ale ===<br />
{{main|Ale}}<br />
<br />
Spawned from the Mild Ale, Brown Ales tend to be maltier and sweeter on the palate, with a fuller body. Color can range from reddish brown to dark brown. Some versions will lean towards fruity esters, while others tend to be drier with nutty characters. All seem to have a low hop aroma and bitterness.<br />
<br />
=== Mild ===<br />
{{main|Mild}}<br />
<br />
Generally, although, not always, a dark beer. It was developed about 150 years ago as a cheaper and weaker alternative to the dark ales and porters of the day. In the middle years of this century, mild was the most popular draught beer style in Britain.<br />
<br />
=== Bitter ===<br />
{{main|Bitter}}<br />
<br />
A uniquely British style, and remains the most popular draught beer in England. Within the category of bitter ale there are seemingly endless permutations of flavour, aroma and appearance. Some are golden, some are copper coloured, some exude the delicate scent of hops, some are malty, some are dry and some are sweet.<br />
<br />
There are regional differences too. In Yorkshire for example, drinkers expect a tight, creamy head on top of each pint, and they like to see the froth trace patterns known as Brussels lace on the inside of the glass as the ale slips down. In the South East, where bitter tends to be more hoppy, the favoured pint is served without a head.<br />
<br />
In Scotland, where Light, known as [[60/-|60 shilling ale]], is in the same class as English mild, the term heavy is regarded as something akin to bitter, but the comparison is not exact. The most popular Scottish draught ales are known as [[80/-|80 shilling]], or [[Scottish Export Ale|export]], and [[70/-|70 shilling]], or special. Both may be described as heavy.<br />
<br />
Burton-On-Trent in the English Midlands became world-famous for another ale style, for which its water supply was particularly suitable - clear, sparkling beer known as [[English Pale Ale|pale ale]].<br />
<br />
Gradually during the nineteenth century the Burton variety came to be favoured over [[porter]] and other dark brews.<br />
<br />
=== India Pale Ale ===<br />
{{main|IPA|India Pale Ale}}<br />
<br />
Originally so called because it was exported to India, where British troops thirsted for each delivery. The story goes that a batch was salvaged from a sinking ship and returned to England, where drinkers immediately demanded such delicious stuff should be sold at home as well as overseas.<br />
<br />
Bitter was developed from the standard draught pale ale, while a stronger version came to be a widely popular bottled beer. Export is still a name applied to stronger pale ales, even though many are mainly brewed for UK consumers.<br />
<br />
Some older, beer styles survive in bottled form. [[Old ale]], also known as stock ale because its strength allows it to be kept in stock for a relatively long time, is dark and malty. Draught versions of this are called winter warmers.<br />
<br />
=== Scottish Strong Ale ===<br />
{{main|Scottish Wee Heavy}}<br />
<br />
Also known as [[Scottish Wee Heavy|wee heavy]], is in the same strength category as [[barley wine]], putting these at the top of the league in terms of alcohol content.<br />
<br />
=== Stout ===<br />
{{main|Stout}}<br />
<br />
Is black, full-bodied and rich, and was originally known as stout-porter. The Irish stout style is dry, acquiring a refreshing bitterness from [[roasted barley]]. Stouts which originated in the UK are sweet.<br />
<br />
At one time there were many varieties of stout available. Some such [[oatmeal stout]], still exists today. [[Imperial stout]], originally exported 200 years ago to the Russian imperial court, is now rare, but is still available in bottles.<br />
<br />
=== Lager ===<br />
{{main|Lager}}<br />
<br />
Lager is typically light, clear, sparkling and served cold. Until 1960 lager accounted for less than one per cent of the British beer market, although it had long been popular in Scotland where it has been brewed for over a century. Originally available in bottles, and from about the middle of this century in cans, it was not generally provided on draught until 1963. Since then its growth has been phenomenal and it now accounts for almost half the beer market in Britain.</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=Category:English_beer_styles&diff=12160Category:English beer styles2009-11-10T22:11:47Z<p>Fxhomie: </p>
<hr />
<div>English breweries do not always brew to a Style and if they do they may well have no style range to follow.<br />
<br />
It's not a case of a bitter should be between a certain IBU, ABV or SRM, range.<br />
Beers do not need a Style name.<br />
Thus if you walk into a pub a lot of the pumps will have the name of the beer, the ABV and maybe a very short description, but no reference to the style. Breweries may market an Ale as an IPA or an ESB but not always.<br />
<br />
They are all grouped under Casks or Real Ales banners. It's very rare a small craft brewer will keg a beer and serve it under pressure and force carbonate it.<br />
<br />
This has followed through into home brewing and the styles are not set in.<br />
<br />
In general many of the British Ales are classed as bitters.<br />
<br />
<br />
<br />
'''Barley Wine'''<br><br />
<br />
Traditionally, British brewers used the term "barley wine" to describe their strongest ale, brewed from the first mash runnings, where a single mash produced multiple beers of descending gravity and alcohol. Barley wine is the richest and strongest of British ales, with a wine-like alcohol content. They usually vary in color from bronze to mahogany, though there are some golden versions. They are malty, heavy, and full-bodied, and they have lots of fruitiness that is usually balanced with a high rate of hop bitterness and low aroma, both of which may diminish during aging.<br><br />
<br />
'''Bitter'''<br><br />
<br />
Bitter, a principal style of ale sold in Britain, is usually served on-tap and is usually called "bitter" or "best bitter." Its taste is rather mild to assertive, with medium or even low alcohol content. The beer is usually amber, often with a reddish tinge, but it can be golden in color. The dominating flavor of this beer is hop bitterness, which is accentuated by the low original gravity. Hop aroma is medium to high, but this is secondary. As opposed to mild and pale ale, Bitter should certainly be dry. Some styles will have a rich creamy head, while others are less carbonated. They are very similar to pale ales, and sometimes are identical. Traditionally, pale ales were bottled, while bitters were in casks or kegs. Nowadays, even this separation is no longer in use. Today, the major difference between a pale ale and a bitter is the name. Bitters are generally available in three strengths: ordinary, special and extra special bitter (or ESB). Pale ales are usually around the ESB strength, though some fall into the area of special bitter.<br><br />
<br />
'''Brown Ale'''<br><br />
<br />
Brown ale was traditionally associated with northeastern England, especially Newcastle-upon-Tyne, though today it is found throughout England. Generally, brown ales are sweeter, fuller-bodied, more reddish brown, and stronger than their relative, mild ales. Some esters and fruitiness are present, and hop aroma and bitterness are usually in the low range but can be higher. Brown ales are less bitter than pale ales, but usually are maltier and have a higher alcohol level.<br><br />
<br />
'''Indian Pale Ale'''<br />
<br />
Indian Pale Ale (IPA) was traditionally a high-gravity, heavily hopped beer brewed for export to India. Today, Indian Pale Ale is a stronger variant of ordinary pale ale, but is usually hoppier, with a slightly higher final gravity than most pale ales.<br><br />
<br />
'''Mild Ale'''<br><br />
<br />
Mild, originally a London style, is quite common in the Midlands, where it is still identified as something of a regional favorite. Mild always applies to draft ales. Mild ale is lower in alcohol than its relatives and not particularly robust, but it is flavorful and light- to medium-bodied.<br><br />
<br />
'''Old Ale'''<br><br />
<br />
Old ale is primarily an English style that was named "old" because it was kept a long time before drinking. Most are full-bodied and tawny, with nutty malt sweetness. High original gravities lend a fruity character and body to old ales. Color is usually light amber to very dark red. They are a high-alcohol version of pale ale, though generally not as strong or rich as barley wines.<br><br />
<br />
'''Pale Ale'''<br />
<br />
Pale ale, first brewed in Burton-upon-Trent and Tadcaster, represents the very best in British beer. The beer has a medium body, low to medium maltiness, a bronze or copper color, and is generously hopped, with a dry crisp taste and little sweetness. Pale ale is distinguished by its light nuttiness of malt character, and its estery overtones followed by lingering hop bitterness.<br><br />
<br />
'''Porter'''<br><br />
<br />
Porter was the principal beer style in Britain, and especially in London, during the country’s greatest period of industrial and economic growth. Porter is a heavy beer of pronounced bitterness, reddish-brown to a very dark brown, but is usually lighter in body and malt character than stouts. Generally, porters are a medium-bodied counterpart to stouts, with varying degrees of sweetness and hop character. They have a definite – but not marked – estery character and a burnt-coffee-like taste of roasted malt. Porters are known as "robust" and "brown."<br><br />
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'''Stouts'''<br><br />
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Stouts were first produced in the early nineteenth century as high-gravity porters called "stout porters." Within time, brewers began to drop the word "porter." Stouts are very dark, almost black in color. Their color is achieved with roasted malt and/or with roasted barley, dark caramel malt, or even some chocolate malt. Stouts, compared to porters, are higher in gravity, lower in attenuation, and somewhat higher in relative bitterness. Stouts do not have a unified style, but rather are a family of substyles that have evolved over the years. Their substyles include imperial, sweet, and oatmeal stouts.<br><br />
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[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:British beer styles]]</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=American_Red_Ale&diff=12159American Red Ale2009-11-10T22:08:11Z<p>Fxhomie: sp.</p>
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<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Ale styles]]<br />
[[Category:American beer styles]]<br />
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'''American Red Ale''', also called '''American Amber Ale''', is a richly flavored, sweet, hoppy beer popular on the west coast of the United States, and especially in the Pacific Northwest. It usually features a reddish or orange color and a sweet malt flavor from the use of caramel malts, and a strong hop character often including grassy notes from dry hopping.<br />
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==History of American Red Ale==<br />
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American Amber Ale has its origin in the earliest days of the American craft beer "revolution". Brewers wanted to brew and market beers resembling the English styles Bitter and Pale Ale. Some breweries did just that, bottling 'Best Bitter' and 'ESB'. Others, faced with a dearth of traditional English ingredients, had to use American ingredients.<br />
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David Brockington, in the November/December 1995 issue of 'Brewing Techniques' magazine, quoted Ed Tringali - former brewer at Berkeley, CA's Triple Rock and Seattle's Big Time breweries, as considering the original American Amber Ale (hereafter '''AAA''') a "brewpub beer". In the beginning of the craft beer revolution, brewpubs wanted a simple lineup of "gold, red and black" beers from their taps. Brewers like Tringali decided that amber to copper-colored beers like English Pale Ales and Special Bitters were the answer to the "red" portion of the color scheme.<br />
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At the same time, brewery and brewpub owners were leery of marketing beers with the word "bitter" in the name; justifiably so, in an age with TV commercials deriding 'bitter beer face' showing in prime time every evening. Thus, the breweries marketed their red beers as "amber".<br />
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There was also a conscious effort to avoid color-based confusion in the consumer. Calling an amber beer 'pale ale' in an era when the consumer expects the word 'pale' to mean 'straw' - like mass-market lager beers - would cause problems. It was easier to market a classic English Pale Ale under the name Amber Ale to differentiate it. Here, as in many facets of craft brewing, California brewers led the trend.<br />
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The California brewery most often attributed with typifying AAA is Mendocino Brewing Company, founded in 1983, and their Red Tail Ale - arguably the first commercially successful AAA. The late, great Michael Jackson called Red Tail Ale "an American classic". Brewer Don Barkley crafted the beer specifically to be a stronger, more flavorful, richly colored, full-bodied amber beer.<br />
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Red Tail was and is a well-balanced ale with a solid malty backbone, a noticeable crystal-malt body, and a perceptible hoppiness. From that beginning, countless other breweries have brewed their interpretations of the style, weighted both to the malty side as well as the balanced and hoppy. <br />
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Regardless of balance, all AAAs are 100% malt beers, and possess a distinct crystal malt note. This is the crucial difference between AAA and American Pale Ale, such as the benchmark Sierra Nevada Pale Ale. This can be a subtle difference, but it is crucial; the key to AAA vs. APA is AAA's easily-ascertained crystal-malt contribution. As Brockington noted in his article:<br />
<br />
<blockquote><br />
Add some 80L crystal to Sierra Nevada Pale Ale and you not only have a different beer, but a different style of beer.<br />
</blockquote><br />
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[[User:R P Davis|R P Davis]] 15:48, 13 September 2008 (CDT)<br />
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==Types of American Red Ale==<br />
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West Coast versions tend to have more intense hop character and be more heavily tilted towards hop flavors than East Coast versions, which are often more balanced. In addition to the standard Red Ale, some American brewers are brewing "imperial" or "double" versions. This '''Imperial Red Ale''' style is often indistinguishable from an [[American IPA]] except that it might feature a sweeter malt character than the typical IPA.<br />
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==Brewing American Red Ale==<br />
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First and foremost, AAA is an ''American'' beer. Thus, select only American ingredients. This distinguishes AAA from the English beers upon which AAA is based. <br />
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''MALT'' Choose US 2-row Pale malt for the base malt. English 2-row pale malts, such as Maris Otter, have a marked flavor profile easily discernible in the finished beer; this is due to the higher final kilning temperature used in malting. American base malts have a much more neutral profile, permitting a cleaner beer. Choose a high-quality Crystal malt from 40 to 80 degrees Lovibond for the necessary crystal/caramel flavor and color contribution. 10-15% of the grist should be comprised of crystal malt. A small amount of Munich or Vienna malt can be used to emphasize maltiness; target around 5% of the total grist. Some commercial examples also use a small amount of CaraPils. If a deep red color is desired, a tiny amount of roasted barley can be used for coloring purposes only. If it can be tasted in the finished beer, you've used too much; no more than 0.5-1% of the total grist. Better to use a small amount of darker crystal malt (120L) than roasted barley if you want a darker color, though.<br />
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''HOPS'' As with the grist, choose only domestic hops varieties in AAA. Most commercial examples use one or a blend of the "Big C"s - Cascade, Chinook, Centennial - as part of the defining character. Avoid domestic varieties based on European ancestors (Willamette is a Fuggle cultivar, as Liberty is Hallertau).<br />
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''YEAST'' A clean-fermenting ale yeast is required. Most brewers prefer Wyeast 1056 (go figure) or White Labs "Cal V". US-05 is a good choice for a dry yeast. Controlled fermentation, to avoid excessive ester production, is also highly desirable. <br />
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Here is David Brockington's general outline, based on conversations with brewers directly involved with the development of the style:<br />
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* Color from light red to deep copper, stopping just short of brown.<br />
* Firm to emphatic crystal-malt character<br />
* Distinctively American hops; bitterness moderate to high (25-45 IBUs); hops flavor and aroma moderate to intense<br />
* OG 1.045 - 1.065, finishing dry.<br />
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[[User:R P Davis|R P Davis]] 16:11, 13 September 2008 (CDT)<br />
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==Competition Styles==<br />
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Both the [[BJCP]] and the [[GABF]] recognize American Red Ale as a style, both referring to it as "Amber Ale". The GABF also recognizes an [[:Category:Imperial beer styles|Imperial version]].<br />
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===BJCP Style Guidelines===<br />
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{{BJCPStyle<br />
|number=10B<br />
|name=American Amber Ale<br />
|category=American Ale<br />
|ibu=25-40+<br />
|srm=10-17<br />
|og=1.045-1.060<br />
|fg=1.010-1.015<br />
|abv=4.5-6<br />
|aroma=Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.<br />
|appearance=Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.<br />
|flavor=Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.<br />
|mouthfeel=Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.<br />
|overall=Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).<br />
|history=Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.<br />
|comments=Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).<br />
|ingredients=Pale ale malt, typically American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American hops, often with citrus-like flavors, are common but others may also be used. Water can vary in sulfate and carbonate content.<br />
|commercial=Mendocino Red Tail Ale, North Coast Red Seal Ale, St. Rogue Red Ale, Avery Redpoint Ale, Anderson Valley Boont Amber Ale, Bell's Amber, Hoptown Paint the Town Red, McNeill's Firehouse Amber Ale<br />
}}<br />
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===GABF Style Listings===<br />
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{{GABFStyle<br />
|number=46<br />
|name=American Style Amber/Red Ale<br />
|description=American amber/red ales range from light copper to light brown in color. They are characterized by American variety hops used to produce high hop bitterness, flavor, and medium to high aroma. Amber ales have medium-high to high maltiness with medium to low caramel character. They should have medium to medium-high body. The style may have low levels of fruity ester flavor and aroma. Diacetyl can be either absent or barely perceived at very low levels. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle conditioned products.<br />
|og=1.048-1.058 (12-14.5 ºPlato)<br />
|fg=1.012-1.018 (3-4.5 ºPlato)<br />
|alcohol=3.5-4.8% (4.5-6%)<br />
|bitterness=30-40<br />
|color=11-18 (22-36 EBC)<br />
}}<br />
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{{GABFStyle<br />
|number=47<br />
|name=Imperial or Double Red Ale<br />
|description=Imperial or double red ales have intense hop bitterness, flavor and aroma. Alcohol content is also very high and of notable character. They range from deep amber to dark copper in color. The style may use any variety of hops. Though the hop character is intense it’s balanced with complex alcohol flavors, moderate to high fruity esters and medium to high caramel malt character. Imperial or Double Red Ales have a full body. Diacetyl should not be perceived.<br />
|og=1.080-1.100 (19.5-23.5 ºPlato)<br />
|fg=1.020-1.028 (5-7 ºPlato)<br />
|alcohol=6.3-8.4% (7.9-10.5%)<br />
|bitterness=55-85<br />
|color=10-15 (20-30 EBC)<br />
}}</div>Fxhomiehttps://wiki.homebrewtalk.com/index.php?title=Roasted_barley&diff=12158Roasted barley2009-11-10T21:55:57Z<p>Fxhomie: </p>
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<div>[[Category:Beer]]<br />
[[Category:Beer ingredients]]<br />
[[Category:Grain]]<br />
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Unmalted and roasted at high temperature to create a burnt, grainy, coffee like flavor.<br />
Imparts a red to deep brown color to beer, and very strong roasted flavor.<br />
Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.<br />
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{{maltStatistics|<br />
|origin=US<br />
|yield=55.0%<br />
|potential=1.025<br />
|color=300 SRM<br />
|max=10.0%<br />
|moisture=5.0%<br />
|protein=13.2%<br />
|coarseFineDiff=1.5%<br />
|diastatic=0.0%<br />
|mash=No<br />
|notes=}}</div>Fxhomie