Brewing with Style

March 1, 2011 By K. Florian Klemp

All-grain proportions are listed by percentage of grist and extract by weight per 5-gallon batch.

Altbier: For that coppery color, use 2 percent or 3 ounces of Carafa II.

Irish Red Ale: Ireland’s answer to English pale and Scottish ales. For a hint of roast and reddish color, go with 2 percent or 3 ounces of roasted barley.

Scottish Ale/Wee Heavy: Frugal Scottish brewers skimmed un-germinated barley from the steeping tun (slack barley), roasted it, milled it and added it to the grist. At 2 percent or 3 ounces, it gives that slightly smoky character and reddish-brown color.

Old Ale: Add a touch of color, flavor and depth with 1 to 3 percent (2 to 4 ounces) roasted barley or black patent. Strong ales of yore had some of this character from wood-cured malt.

Brown Ale: For a smooth, session-type brown ale or dark mild, go with 1 to 2 percent (2 to 3 ounces) black patent along with 5 percent (0.5 pound) each chocolate and crystal malt.

Porter: Make complex modern porter with 5 percent (0.5 pound) each black patent, chocolate and dark crystal malt. For something more assertive, replace some of the chocolate with black patent.

Stout: Irish dry versions are heavy on the roasted barley at 10 percent or 1 pound. For English and American stout of all gravities, feature 10 percent (1 pound) roasted barley, and another 5 percent (0.5 pound) each dark crystal and chocolate malt.

Baltic Porter: Baltic porters are similar in strength to doppelbock, but express a noticeable roasted character. A mixture of de-bittered black or Carafa malt (5 percent or 0.5 pound) in tandem with Caramunich and chocolate malt works wonders in this style.

Dunkel/Doppelbock: Accent measures of 2 percent (3 ounces) black, roasted or Carafa, and/or 3 percent (5 ounces) chocolate can deepen your doppelbock immeasurably.

Schwarzbier: This rustic, bottom-fermented black beer is actually a brilliant mahogany color. Dry and quenching, a medium measure of Carafa III or de-bittered black malt, 5 percent or 0.5 pound, and minimal sweeter malts should do the trick.