Beer styles and production

General Beer Production Flowchart

1. Milling (crushing malted grains),

2. Mashing (convert starch to sugar, 62–70°C),

3. Lautering (separate sweet wort),

4. Boiling (add hops, sterilize),

5. Whirlpool (remove trub),

6. Cooling (to fermentation temp),

7. Fermentation (Ale: top, 15–25°C; Lager: bottom, 7–15°C),

8. Conditioning (cold storage),

9. Packaging (carbonated bottling/kegging).

Pilsner

Fermented with bottom-fermenting yeast at 7–12°C, uses Pilsner malt and Saaz or Hallertau hops, soft water (Bohemian).

Characteristics: crisp finish, moderate bitterness (25–45 IBU), straw to golden color (2–5 SRM), floral/spicy hop aroma.

English Pale Ale (EPA)

Top fermentation (18–22°C), uses pale ale and caramel/crystal malts, English hops (Fuggles, East Kent Goldings), estery yeast.

Balanced malt-hop, earthy/floral hops, amber to copper color (6–14 SRM), low carbonation.

India Pale Ale (IPA)

Top fermentation (18–22°C), pale/crystal malt base, heavily hopped (American or British), often dry-hopped.

High bitterness (40–80+ IBU), strong citrus/pine/tropical aromas, golden to amber color (6–14 SRM).

Stout / Porter

Top fermentation (18–22°C), uses roasted barley, chocolate/black malts, adjuncts like oats/lactose. Low to moderate hopping.

Dark brown to black (25–40 SRM), roasted/chocolate flavors, creamy mouthfeel.

American Pale Ale

Top fermentation (18–22°C), 2-row American malt with some crystal malt, American hops (e.g. Cascade).

Medium hop aroma/flavor (citrus/floral), balanced bitterness (30–45 IBU), amber to copper (5–10 SRM), crisp finish.

Lager (General)

Bottom fermentation (8–12°C), pale or Pilsner malt, noble hops, cold-conditioned for 4–8 weeks.

Clean and crisp, mild malt, low aroma/bitterness, pale color (2–5 SRM), very clear, highly carbonated.

Wheat Beer (Hefeweizen/Witbier)

Top fermentation (17–22°C), 50%+ wheat malt, low-bitter hops (e.g. Hallertau), estery yeast strains (banana, clove).

Cloudy, fruity/spicy aroma, low bitterness (8–20 IBU), light and refreshing.

Blonde Ale

Top fermentation (18–22°C), pale and light crystal malt, light hopping. Clean fermenting yeast.

Very light color (3–6 SRM), low hop aroma/bitterness, subtle malt sweetness, smooth and approachable.