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Light Hybrid Beer Presentation

Light Hybrid Beer Presentation. BJCP Light Hybrid Beer Styles Sample Classic Commercial Examples Homebrewing Light Hybrids. BJCP Light Hybrid Beer Styles. Cream Ale (6a) Blonde Ale (6b) Kölsch (6c) American Wheat or Rye Beer (6d). Cream Ale Style.

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Light Hybrid Beer Presentation

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  1. Light Hybrid Beer Presentation • BJCP Light Hybrid Beer Styles • Sample Classic Commercial Examples • Homebrewing Light Hybrids

  2. BJCP Light Hybrid Beer Styles • Cream Ale (6a) • Blonde Ale (6b) • Kölsch(6c) • American Wheat or Rye Beer (6d)

  3. Cream Ale Style • An ale version of the American Lager Style – clean crisp flavorful light ale with low esters • American ingredients with up to 20% flaked maize and up to 20% glucose • OG: 1.042-1.055 FG: 1.006-1.012 • ABV: 4.2-5.6% SRM: 2.5-5.0 • IBU: 15-20

  4. Pizza Port Carlsbad Cream Ale • A soft drinking summer beer with a touch of pilsner malt • Different versions at each brewpub • 1.042 O.G 1.008 F.G. • 4.4% ABV

  5. Blonde Ale Style • A clean light soft malty beer with an un-agressive hop balance. • Designed as entry level craft beer. • American malt, hops and yeast are typical. • OG: 1.038-1.054 FG: 1.008-1.013 • ABV: 3.8-5.5% SRM: 3.0-6.0 • IBU: 15-28

  6. Hollywood Blonde • Great Beer Company Started by homebrewers Steve Casselman and Maribeth-Raines-Casselman • Contract Brewed By Skyscraper Brewing for Great Beer Company • Uses Cologne Kolsch yeast • ABV: 4.5%

  7. Eel River California Blonde Ale • Founded 1995 in Fortuna, California • World’s first certified organic brewery • OG: 1.050 • IBU: 10 • ABV: 5.8%

  8. KölschStyle • A crisp delicately balanced beer with subtle fruit flavors and aromas • German pils malt and noble hops with select attenuative ale yeast • OG: 1.044-1.050 FG: 1.007-1.011 • ABV: 4.4-5.2% SRM: 3.5-5.0 • IBU: 20-30

  9. ReissdorfKölsch • Founded in 1894 in Cologne, Germany • 90% Destroyed during WWII • Kolsch Convention “Protected Geographical Indication” for Cologne in 1985 • 3 products: Kölsch, non-alcoholic Kölschand Beer Shnapps • ABV: 4.8%

  10. GaffelKölsch • Brewery recorded at site in 1302 • Gaffel brewery founded in 1903 in Cologne • Over 70% of Kölschserved in kegs at local pubs and restaurants • 3 products: Kölsch, Light and Non-alcoholic • ABV: 4.8%

  11. American Wheat or Rye Beer • Refreshing wheat or rye beer with less phenolic and ester character than German wheat styles • American malt with large proportion of wheat malt is typical • OG: 1.040-1.055 FG: 1.010-1.016 • ABV: 4.0-5.5% SRM: 3-6 • IBU: 15-30

  12. Pyramid Hefe-Weizen • Brewery founded in 1984 in Washington • Hefeweizen created in 1993 • 60% Malted Wheat • 39% 2-Row • 1% Caramel • OG: 1.050 • ABV: 5.2% • IBU: 18

  13. WidmerHefeweizen • Founded in 1984 in Oregon • Created first unfiltered American Hefeweizen • OG: 1.047 FG: 1.010 • ABV: 4.9% SRM: 8 • IBU: 26 • Malts: Pale, Munich, Wheat, Extra Special • Hops: Alchemy, Willamette, Cascade

  14. Brewing Light Hybrids – Malt • German Pilsner Malt base for Kölsch • American Malts for other styles • Minimize crystal malts (undesirable residual sweetness) • Use light mild un-hopped malt extracts

  15. Brewing Light Hybrids – Adjuncts • Use flaked maize and glucose to lighten body and create dry finish for Cream Ales • Use American 2-row malt base for Blonde Ales • Use Pilsner malt for Kölsch • Use a 40-60% malted wheat for American Wheat Beer • Substitute rye for some or all of the wheat for American Rye Beer

  16. Brewing Light Hybrids – Hops • Use low alpha acid noble hops or noble derivatives for Kölsch(Hallertau, Tettnang, Spalt, Hersbrucker, Mt. Hood) • Any hop variety can be used sparingly for other Light Hybrids • Finishing hops should be minimal if any

  17. Brewing Light Hybrids– Water • Soft water preferred for Cream Ales (RO Water + 1.5 tsp/5gal CaSO4) • Water for other hybrids can vary • San Diego filtered water okay – could be blended with RO water to soften the water

  18. Brewing Light Hybrids– Yeast • Use attenuative ale yeast • BJCP guidelines result in 76-84% attenuation • Create a large yeast starter • Re-pitching from a previous fermentation is recommended for larger yeast pitch

  19. Brewing Light Hybrids • Mashing • Mash at low temperatures (149F) for dryer beer • Boil • Minimize boil to avoid carmelization

  20. Fermenting Light Hybrids • Cool wort to fermentation temperature • Aerate the wort vigorously – 100% oxygen • Low fermenation temp for Kölsch(59-65F)

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