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General Category => General Homebrew Discussion => Topic started by: TMX on January 22, 2015, 08:32:37 PM

Title: Brewing the Basic/Classic styles
Post by: TMX on January 22, 2015, 08:32:37 PM
Ok, so this year is the year I get back to the basics of brewing.
I need / want to be able to brew good versions of the basic styles of beers, This year I want to concentrate of 5 and only 5 styles, yet I am not sure what they are yet, so what would be your 5 must know how to brew beer styles.

Currently this is where I am (in no particular order)
1. Irish Red Ale – First beer I ever brewed, time to get it nailed down
2. Stout/Porter – I think everyone should know and understand the DarkSide
3. IPA- because IPA!
4. Fizzy Yellow Ale – for the masses
5: Amber Ale – to hit the mid ground between Malt or Hop forward beer

Tim
Title: Re: Brewing the Basic/Classic styles
Post by: Slowbrew on January 22, 2015, 08:38:18 PM
My house brews are (and hence my basic list):

1) American Wheat
2) Irish Red
3) Amber Ale
4) A Fat Tire clone - so Belgium Ale?
5) Blonde

In no particular order.  These are ones i brew the most.
Title: Re: Brewing the Basic/Classic styles
Post by: JT on January 22, 2015, 10:08:37 PM
American Pale Ale
India Pale Ale
English Bitter
English Mild
Robust Porter
Title: Re: Brewing the Basic/Classic styles
Post by: braufessor on January 22, 2015, 10:45:14 PM
The beers that make it into my rotation on a regular basis:

*Citra IPA
*Dark Mild
*West Coast type Amber Ale
*Bo Pils
*Dortmunder
*Pale Ale/Session IPA
*Robust Porter

Recent Addition - American Blonde - replacing American Wheat
Title: Re: Brewing the Basic/Classic styles
Post by: Frankenbrew on January 22, 2015, 11:22:20 PM
My top 5:

Kolsch
Saison
IPA
Pale Ale
Wheat + Fruit (rotating)

Close behind are Altbier, blond, nut-brown, bitter, amber.
Title: Re: Brewing the Basic/Classic styles
Post by: morticaixavier on January 22, 2015, 11:23:54 PM
I guess mine would be

1) saison
2) marzen
3) dry stout
4) Wit
5) Ordinary Bitter/barley wine partigyle
Title: Re: Brewing the Basic/Classic styles
Post by: kmccaf on January 22, 2015, 11:39:11 PM
I think my 5 would be:

Porter
Bitter
Czech Dark Lager
CAP
Burton Ale

Braggot would be high up there as well as Flanders Red.
Title: Re: Brewing the Basic/Classic styles
Post by: TMX on January 22, 2015, 11:42:06 PM
The idea behind this is to expose my process. Other than the stout. I am trying to brew some things that are hard to cover faults and that I don't mind drinking all year. These will be all I brew this year
Title: Re: Brewing the Basic/Classic styles
Post by: 69franx on January 23, 2015, 12:03:38 AM
I like that idea TMX. I spend a lot of time thinking about the brew day, but have not done a lot of rebrewing  the same recipe to nail down process, recipe, and systems. Time to hunker down and make a difference in my brews, not just make my brews. I also need to settle on a small number of recipes and start nailing them!
Title: Re: Brewing the Basic/Classic styles
Post by: HoosierBrew on January 23, 2015, 12:05:32 AM
The idea behind this is to expose my process. Other than the stout. I am trying to brew some things that are hard to cover faults and that I don't mind drinking all year. These will be all I brew this year

Well, the styles that are tough to hide faults behind are often pretty drinkable. I say cream ale, kolsch, helles, Belgian blond, maybe Scottish 60.  Or you could just decide to perfect your favorite five styles to drink and be sure to have what you like on tap.
Title: Re: Brewing the Basic/Classic styles
Post by: TMX on January 23, 2015, 12:11:19 AM
I think this is the final list for me, but please continue to discuss and offer up suggestions.
I brew American style ales for the most part, and this list reflects that.

Next step will be to post up the recipes for each, stay tuned.

1. Irish Red Ale – First beer I ever brewed, time to get it nailed down
2. Stout/Porter – I think everyone should know and understand the DarkSide
3. IPA- because IPA!
4. Fizzy Yellow Ale – for the masses/ this will be pitched with a cal common yeast
5: American Wheat - because
Title: Re: Brewing the Basic/Classic styles
Post by: S. cerevisiae on January 23, 2015, 02:44:48 AM
I guess mine would be
<snip>
5) Ordinary Bitter/barley wine partigyle

Yes!
Title: Re: Brewing the Basic/Classic styles
Post by: S. cerevisiae on January 23, 2015, 02:52:01 AM
If I ever get around to purchasing another fermentation/lagering refrigerator, my five are going to be:

1.) Dortmunder
2.) Pre-Pro Pils
3.) Boh Pils
4.) Maibock (Helles on steroids)
5.) Alt
Title: Re: Brewing the Basic/Classic styles
Post by: TMX on January 23, 2015, 03:12:20 AM
Guys, I am digging the list, keep them coming.
I know it can be hard to limit to 5 with so many to choose from.

Moving forward, I will post up the grain bills and such for my final 5
Title: Re: Brewing the Basic/Classic styles
Post by: ranchovillabrew on January 23, 2015, 03:15:10 AM
Mine has become:

Irish Red
Agave Wheat
ESB
Sparkling Ale
Ordinary Bitter
Title: Re: Brewing the Basic/Classic styles
Post by: TMX on January 23, 2015, 04:16:33 AM
Great list but not sure agave wheat is a Basic/Classic style lolz
Title: Re: Brewing the Basic/Classic styles
Post by: ranchovillabrew on January 23, 2015, 04:29:07 AM
Agreed.  I was more calling out my "always ready and improving recipes"
Title: Re: Brewing the Basic/Classic styles
Post by: erockrph on January 23, 2015, 05:14:17 AM
Mine are:

1) IPA
2) Maerzen
3) Saison
4) ESB
5) Robust Porter
Title: Re: Brewing the Basic/Classic styles
Post by: Joe T on January 23, 2015, 05:39:02 AM
In no special order:
Imperial Stout: master roasty + creamy + BIG and you've got something truly special. 4
German pilsner: does anyone not love a good German pilsner?
American IPA: a well made IPA just plain rocks.
American pale ale: because it's the German pilsner of american beer.
Barley wine/ordinary bitter parti gyle: it's the gift that keeps on giving!
Title: Re: Brewing the Basic/Classic styles
Post by: ynotbrusum on January 23, 2015, 04:20:18 PM
I brew mostly lagers, so I agree with S.Cerivisae on this point, but a Saison in the summer months is pretty hard to beat, also.
Title: Re: Brewing the Basic/Classic styles
Post by: factory on January 23, 2015, 04:30:15 PM
Mine would have to be:

Kolsch (trying to get the diacetyl under control AND make it crisp)
IPA  ('cause HOPS!)
American Brown (I like it year round)
Wit (same here)
Lite American Lager (because I'm close and still haven't hit it out of the park yet)
Title: Re: Brewing the Basic/Classic styles
Post by: HoosierBrew on January 23, 2015, 04:58:11 PM
My taps usually rotate between these, so this is a general 5 :

1/ American hoppy - APA, AIPA, American Brown
2/ Pale lager - Bo and German pils, Helles, Dort, CAP
3/ Pale yeast-driven ales -  Saison, Belgian blond , Kolsch
4/ Trappist type beer - Dubbel, Tripel, Quad
5/ Seasonal/One off - Cider, dark lager, stout, fruit beer -  the 'whatever' tap
Title: Re: Brewing the Basic/Classic styles
Post by: TMX on January 23, 2015, 06:06:26 PM
I think this is the final list for me, but please continue to discuss and offer up suggestions.
I brew American style ales for the most part, and this list reflects that.

Next step will be to post up the recipes for each, stay tuned.

1. Irish Red Ale – First beer I ever brewed, time to get it nailed down
2. Stout/Porter – I think everyone should know and understand the DarkSide
3. IPA- because IPA!
4. Fizzy Yellow Ale – for the masses/ this will be pitched with a cal common yeast
5: American Wheat - because

prelim for #4

HOME BREW RECIPE:
Title: #4
Author: TxAleWorks

Brew Method: All Grain
Style Name: Blonde Ale
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Boil Size: 13.5 gallons
Boil Gravity: 1.037
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.041
Final Gravity: 1.012
ABV (standard): 3.91%
IBU (tinseth): 23
SRM (morey): 4.95

FERMENTABLES:
15 lb - American - Vienna (75%)
5 lb - American - Pilsner (25%)

HOPS:
1 oz - Magnum, Type: Pellet, AA: 14.2, Use: First Wort, IBU: 15.33
1 oz - Centennial, Type: Pellet, AA: 7.1, Use: Boil for 20 min, IBU: 7.67

MASH GUIDELINES:
1) Temp: 150 F, Time: 75 min
Starting Mash Thickness: 1.75 qt/lb

OTHER INGREDIENTS:
1 each - whirlfloc, Time: 15 min, Type: Fining, Use: Boil

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 59 - 75 F
Fermentation Temp: 62 F

TARGET WATER PROFILE:
Profile Name: Local CoSprings Water
Ca2: 66
Mg2: 15
Na: 46
Cl: 24
SO4: 45
HCO3: 192
Water Notes:
Title: Re: Brewing the Basic/Classic styles
Post by: TMX on January 24, 2015, 02:02:12 AM
I think this is the final list for me, but please continue to discuss and offer up suggestions.
I brew American style ales for the most part, and this list reflects that.

Next step will be to post up the recipes for each, stay tuned.

1. Irish Red Ale – First beer I ever brewed, time to get it nailed down
2. Stout/Porter – I think everyone should know and understand the DarkSide
3. IPA- because IPA!
4. Fizzy Yellow Ale – for the masses/ this will be pitched with a cal common yeast
5: American Wheat - because

#1

HOME BREW RECIPE:
Title: #1
Author: Texas AleWorks

Brew Method: All Grain
Style Name: Irish Red Ale
Boil Time: 60 min
Batch Size: 11.5 gallons (ending kettle volume)
Boil Size: 13.5 gallons
Boil Gravity: 1.043
Efficiency: 70% (ending kettle)

STATS:
Original Gravity: 1.050
Final Gravity: 1.014
ABV (standard): 4.74%
IBU (tinseth): 26.39
SRM (morey): 16.89

FERMENTABLES:
15 lb - United Kingdom - Maris Otter Pale (67.3%)
5 lb - United Kingdom - Munich (22.4%)
1 lb - American - Caramel / Crystal 40L (4.5%)
1 lb - American - Caramel / Crystal 120L (4.5%)
4.5 oz - American - Black Barley (1.3%)

HOPS:
3 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 26.39

MASH GUIDELINES:
1) Temperature, Temp: 152 F
Starting Mash Thickness: 1.75 qt/lb

YEAST:
White Labs - Irish Ale Yeast WLP004
Starter: Yes
Form: Liquid
Attenuation (avg): 71.5%
Flocculation: Med-High
Optimum Temp: 65 - 68 F
Fermentation Temp: 67 F
Pitch Rate: 1.25 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Local CoSprings Water
Ca2: 66
Mg2: 15
Na: 46
Cl: 24
SO4: 45
HCO3: 192
Water Notes:
Title: Re: Brewing the Basic/Classic styles
Post by: TMX on January 24, 2015, 04:00:40 PM
I think this is the final list for me, but please continue to discuss and offer up suggestions.
I brew American style ales for the most part, and this list reflects that.

Next step will be to post up the recipes for each, stay tuned.

1. Irish Red Ale – First beer I ever brewed, time to get it nailed down
2. Stout/Porter – I think everyone should know and understand the DarkSide
3. IPA- because IPA!
4. Fizzy Yellow Ale – for the masses/ this will be pitched with a cal common yeast
5: American Wheat - because

HOME BREW RECIPE:
Title: #5
Author: Texas AleWorks

Brew Method: All Grain
Style Name: American Wheat or Rye Beer
Boil Time: 60 min
Batch Size: 11.5 gallons (ending kettle volume)
Boil Size: 13.5 gallons
Boil Gravity: 1.039
Efficiency: 70% (ending kettle)

STATS:
Original Gravity: 1.045
Final Gravity: 1.011
ABV (standard): 4.55%
IBU (tinseth): 24.78
SRM (morey): 5.62

FERMENTABLES:
10 lb - American - Red Wheat (50%)
8 lb - American - Pale 2-Row (40%)
2 lb - Belgian - CaraVienne (10%)

HOPS:
0.5 oz - Amarillo, Type: Pellet, AA: 9, Use: First Wort, IBU: 4.99
0.5 oz - Amarillo, Type: Pellet, AA: 9, Use: Boil for 50 min, IBU: 7.84
2 oz - Amarillo, Type: Pellet, AA: 9, Use: Boil for 10 min, IBU: 11.95

MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 75 min
Starting Mash Thickness: 1.75 qt/lb

OTHER INGREDIENTS:
1 each - whirlfloc, Time: 15 min, Type: Fining, Use: Boil

YEAST:
White Labs - California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 68 - 73 F
Fermentation Temp: 68 F
Pitch Rate: 0.5 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Local CoSprings Water
Ca2: 66
Mg2: 15
Na: 46
Cl: 24
SO4: 45
HCO3: 192
Water Notes:
Title: Re: Brewing the Basic/Classic styles
Post by: majorvices on January 24, 2015, 04:50:47 PM
You say "Fizzy Yellow Ale" but if you master the art of brewing a good Kölsch you and the masses will be appreciative. I'm going to get back into brewing it again this year because my wife and I both really enjoy it, especially in summer time. It can be a very delicate and delicious beer and in spite of the more traditional Kölsch you may find in Germany you can really play around with and "Americanize" the style with hints of American and Noble hops. This can be a great crossover beer that will appeal to beer snobs as well as beer noobs.
Title: Re: Brewing the Basic/Classic styles
Post by: Wort-H.O.G. on January 24, 2015, 05:12:46 PM
my 5 are:

1. German Pils or Helles
2. Pale Ale / Amber Ale
3. Dort, Oktoberfest
4. Porter or Stout
5. Cider or Apple Ale
Bottled: Always have hefeweizen or dunkelweizen
Title: Re: Brewing the Basic/Classic styles
Post by: reverseapachemaster on January 24, 2015, 05:47:22 PM
I wouldn't say much of my brewing falls into classic styles in their normal form. I brew a lot of saisons and sours, which are historical but not necessarily considered among the classics, and when I do brew more traditional styles I usually put some type of spin on it that makes it abnormal. There's certainly nothing wrong with the classics in their native form. I can go to the store and find several great porters but I have a harder time finding rye porters, which I enjoy, so I am more likely to brew a rye porter to fill my desire for that particular type of porter.
Title: Re: Brewing the Basic/Classic styles
Post by: riceral on January 24, 2015, 07:58:48 PM
The five styles I would like to brew well and consistently would be:
       1. Porter
       2. Belgian strong ales
       3. Dark lager
       4. English brown ales
       5. Scottish ales

Title: Re: Brewing the Basic/Classic styles
Post by: Frankenbrew on January 24, 2015, 11:37:16 PM
You say "Fizzy Yellow Ale" but if you master the art of brewing a good Kölsch you and the masses will be appreciative. I'm going to get back into brewing it again this year because my wife and I both really enjoy it, especially in summer time. It can be a very delicate and delicious beer and in spite of the more traditional Kölsch you may find in Germany you can really play around with and "Americanize" the style with hints of American and Noble hops. This can be a great crossover beer that will appeal to beer snobs as well as beer noobs.

+1

This is very true. I have converted many BMC drinkers to homebrew/craftbrew drinkers with my Kolsch. It is a beer for everybody.
Title: Re: Brewing the Basic/Classic styles
Post by: HoosierBrew on January 24, 2015, 11:57:41 PM
You say "Fizzy Yellow Ale" but if you master the art of brewing a good Kölsch you and the masses will be appreciative. I'm going to get back into brewing it again this year because my wife and I both really enjoy it, especially in summer time. It can be a very delicate and delicious beer and in spite of the more traditional Kölsch you may find in Germany you can really play around with and "Americanize" the style with hints of American and Noble hops. This can be a great crossover beer that will appeal to beer snobs as well as beer noobs.

+1

This is very true. I have converted many BMC drinkers to homebrew/craftbrew drinkers with my Kolsch. It is a beer for everybody.

+2.  A 'gateway' beer that's actually a really good beer, done right.
Title: Re: Brewing the Basic/Classic styles
Post by: Wort-H.O.G. on January 24, 2015, 11:59:02 PM
You say "Fizzy Yellow Ale" but if you master the art of brewing a good Kölsch you and the masses will be appreciative. I'm going to get back into brewing it again this year because my wife and I both really enjoy it, especially in summer time. It can be a very delicate and delicious beer and in spite of the more traditional Kölsch you may find in Germany you can really play around with and "Americanize" the style with hints of American and Noble hops. This can be a great crossover beer that will appeal to beer snobs as well as beer noobs.

+1

This is very true. I have converted many BMC drinkers to homebrew/craftbrew drinkers with my Kolsch. It is a beer for everybody.

+2.  A 'gateway' beer that's actually a really good beer, done right.

+3 done right key..done wrong..bye bye IMO
Title: Re: Brewing the Basic/Classic styles
Post by: tommymorris on January 25, 2015, 12:15:03 AM
1. Light hybrids
2. American ales
3. Marzen/Oktoberfest
4. American IPA
5. Irish Red

The first two are broader bjcp categories, but, I like every thing in them.
Title: Re: Brewing the Basic/Classic styles
Post by: TMX on January 25, 2015, 12:28:51 AM
Just finished up the prelims for the Stout and the IPA. But it is Steak night, so off I go.
Title: Re: Brewing the Basic/Classic styles
Post by: tommymorris on January 25, 2015, 12:34:05 AM

Just finished up the prelims for the Stout and the IPA. But it is Steak night, so off I go.
Steak night is a beautiful thing indeed!
Title: Re: Brewing the Basic/Classic styles
Post by: Steve Ruch on January 25, 2015, 10:50:51 PM
I have Goldings and Sterlings growing in my back yard so any list would have to incorporate beers that use them: British bitters, pales, IPAs, Barleywines, etc. and Czech pilsners.
Title: Re: Brewing the Basic/Classic styles
Post by: AmandaK on January 26, 2015, 01:18:38 AM
Ooo. If I had to pick:

1) ESB
2) Dry Stout
3) German lagers
4) weird husband beer
5) weird husband beer

Husband is a "weird beer guy" and I'm the to-style lady. The only beer we enjoy equally is a good dry stout. I think we're on the 5th or 6th batch of that one.
Title: Re: Brewing the Basic/Classic styles
Post by: Stevie on January 26, 2015, 01:33:56 AM
I don't know... I'm kinda fickle. I almost always have a saison and a hoppy beer ready, but I can't decide on 5 styles for the year.

Maybe I should start working on lagers.
Title: Re: Brewing the Basic/Classic styles
Post by: brewday on January 26, 2015, 02:17:25 AM
1. Altbier or Kölsch
2. Bitter of some sort
3. Hoppy American something or other
4. German Lager (this would be a first for me)
5. Weird Wife Beer*

*Berliner aged on pomegranate seeds, Kombucha Ale, etc.
Title: Re: Brewing the Basic/Classic styles
Post by: hopfenundmalz on January 26, 2015, 03:08:30 AM
Ooo. If I had to pick:

1) ESB
2) Dry Stout
3) German lagers
4) weird husband beer
5) weird husband beer

Husband is a "weird beer guy" and I'm the to-style lady. The only beer we enjoy equally is a good dry stout. I think we're on the 5th or 6th batch of that one.

I am glad that you said he is a wierd beer guy. Weird husband beer was one of those things that could be interpreted differently. Sometimes Mrs R. puts up with her weird husband and the beers he brews. Just saying.  ;D
Title: Re: Brewing the Basic/Classic styles
Post by: dave.kline on January 26, 2015, 06:03:42 PM
I tend to focus on these styles:

Hefeweizen
Belgian Tripel
Saison
Bock/Doppelbock
Oktoberfest
Title: Re: Brewing the Basic/Classic styles
Post by: markpotts on January 26, 2015, 09:05:02 PM
I think I'd have to go for:

1. Standard Ordinary Bitter
2. American IPA
3. English IPA
4. Dry Stout
5. ESB
Title: Re: Brewing the Basic/Classic styles
Post by: TMX on February 11, 2015, 05:25:50 PM
So the Red got brewed on Sunday, now I am in the planning stages for the wheat....

10lb Red Wheat
10lb Pils
.5lb Rice hulls

1.5 oz Sorchai Ace (11%AA) FWH, for approx 20 ibu

Mash 1.6qt/lb @ 152-154-60min
Yeast: SoCal Ale yeast from Inland Island http://www.inisbc.com/inisbc-005-southern-california-ale-yeast.html
Ferment at 68 until done

thoughts?

T