Ingredients Table for 1 Gallon of Beer
|
Beer Style |
Dry Malt Extract (DME) |
Fermentable Sugar |
Hop Extract (Bittering) |
Hop Extract (Aroma) |
Yeast |
IBU (Bitterness) |
ABV (Alcohol by Volume) |
Characteristics |
|
American Pale Ale |
450 g (1 lb) |
50 g (optional) |
10-15 ml |
5-10 ml |
US-05, S-04 |
30-40 |
4.5-5% |
Light, balanced, hoppy with citrus or floral notes. |
|
India Pale Ale (IPA) |
450-500 g (1-1.1 lb) |
50-100 g (optional) |
20-30 ml |
15-20 ml |
Wyeast 1056 |
40-70 |
6-7% |
Very hoppy, bitter, with citrus, pine, or tropical notes. |
|
Session IPA |
350-400 g |
50-75 g |
10-20 ml |
5-10 ml |
Wyeast 1056 |
30-40 |
3-4% |
Lighter version of IPA, easy-drinking but still hoppy. |
|
Dry Stout |
450 g (1 lb) |
25-50 g (optional) |
10-12 ml |
0-5 ml |
Irish Ale, S-04 |
30-40 |
4-5% |
Full-bodied, malty, with notes of chocolate and coffee. |
|
Porter |
450-500 g |
25-50 g |
10-15 ml |
5-10 ml |
Wyeast 1098 |
30-40 |
5-6% |
Similar to stout, but less dense, with roasted malt notes. |
|
Wheat Beer (Hefeweizen) |
350-400 g |
50 g (optional) |
5-10 ml |
5-10 ml |
Wyeast 3068 |
10-20 |
4-5% |
Light, fruity, and spicy with banana and clove notes. |
|
Lager (Pilsner) |
400-450 g |
25-50 g |
10-15 ml |
5-10 ml |
Wyeast 2124 |
20-30 |
4-5% |
Fresh, clean, low fermentation, light body, and bitter. |
|
Belgian Dubbel |
500-550 g |
50 g (optional) |
15-20 ml |
5-10 ml |
Wyeast 1214 |
20-30 |
6-7% |
Dark, malty beer with fruit, caramel, and spice notes. |
|
Belgian Tripel |
500-600 g |
50-100 g |
10-15 ml |
5-10 ml |
Wyeast 1214 |
30-40 |
8-9% |
Strong, golden, fruity, and spicy with a dry finish. |
|
Amber Ale |
450-500 g |
50 g (optional) |
15-20 ml |
5-10 ml |
US-05, S-04 |
25-35 |
5-6% |
Malty body with moderate bitterness and a slight sweetness. |
General Notes:
- **Dry Malt Extract (DME):** The amount of DME is one of the main variables to determine the strength of the beer. The more dry malt you add, the higher the density and alcohol by volume (ABV).
- **Fermentable Sugar:** Added to increase the alcohol content without adding too much body. The use of sugar is optional for most styles, but it can be helpful in high-alcohol beers such as **Belgian Tripel**.
- **Hop Extract:** Varies according to the style and the desired hop strength. The bittering extract is generally added at the beginning of the boil process or during fermentation, while the aroma extract is added at the end to enhance the fragrances. In your case, since it’s a no-boil fermentation, the hop extract should be prepared in advance and added cold.
- **Yeast:** Yeast is essential to determine the character and clarity of the beer. Each style has its ideal yeast, and the choice between dry or liquid yeast depends on your fermentation method.
- **IBU (International Bitterness Units):** The bitterness measured in IBU indicates how much the hops will influence the taste of the beer. Styles like **IPA** and **Pale Ale** tend to have higher IBU, while **Stouts** or **Belgian Dubbels** will be less bitter.
- **ABV (Alcohol by Volume):** The final alcohol level of the beer depends on the amount of fermentable sugar. Stronger styles, like **Belgian Tripels**, will have a higher ABV.
Recommendations for Your Pressure System:
- Use a pressure system to maintain a good level of CO₂ during fermentation.
- Consider venting periodically to regulate the pressure and optimize fermentation (1-2 bar during active fermentation and 2-2.5 bar when fermentation slows down).
- Cold fermentation is suitable for your system, especially for styles like **Pale Ale**, **IPA**, and **Wheat Beer**, which benefit from cleanliness and temperature control.
