Brewing Historical

Beer Styles for

Competition
Dave Carpenter
dave@brewersassociation.org

Congreso ACCE
7. April 2018
 ¡Gracias! a...
• ACCE
• Raúl Rodríguez González
• Carlos Caburrasi Bustamante
A little bit about me…
• Editor-in-Chief of Zymurgy®
• Author of The Illustrated Guide to
Homebrewing
• Author of Lager: The Definitive Guide to
Tasting and Brewing the World's Most
Popular Beer Styles
• Certified BJCP judge
• Cicerone Program Certified Beer Server
• Homebrewer since 2009
Charlie Papazian, AHA Founder
 1978
Charlie Papazian & Charlie Matzen founded the
American Homebrewers Association
and Zymurgy magazine
Zymurgy in 1978 and today
Charlie Papazian and Michael Jackson
2017 Great American
Beer Festival

800 breweries

3,900 beers

60,000 attendees
 BJCP Historical Beer styles
• Represent once-popular beers that
have declined and are now enjoying
renewed interest from homebrewers
and craft brewers.
• Are not exhaustive.
• Offer opportunities to win medals!
• Offer opportunities to have a lot of
fun brewing!
 BJCP Category 27. Historical Beer
The entrant must either specify a style with a BJCP-
supplied description from the list, or specify a different
historical beer style that is not described elsewhere in the
guidelines. In the case of a style that has changed
substantially over the years (such as Porter or Stout), the
entrant may specify an existing BJCP style as well as an era
(e.g., 1820 English Porter).
BJCP 2015 Beer Style Guidelines (paraphrased)
 BJCP Category 27. Historical Beer
When the entrant specifies any style not on the
BJCP-supplied list, the entrant must provide a
description of the style for the judges in sufficient
detail to allow the beer to be judged. If a beer is
entered with just a style name and no description, it is very
unlikely that judges will understand how to judge it.
BJCP 2015 Beer Style Guidelines (paraphrased)
 Brewing Tips for Historical Styles
• Many (most?) judges will never have tasted
commercial examples of these styles. You probably
won’t have either.
• The style guidelines are your keys to success.
• Use the Style Comparison sections to relate historical
styles to modern beers you already know.
– Roggenbier is like dunkelweizen with rye in place of
wheat.
– Gose is like Berliner weisse with less acidity, the
coriander of a witbier, and a dash of salt.
 Brewing Tips for Historical Styles
• If building your own stylistic descriptions, parallel the BJCP outline
and be as specific and descriptive as possible.
– Overall Impression – History (maybe)
– Aroma – Characteristic
– Appearance Ingredients
– Flavor – Style Comparison
– Mouthfeel – Vital Statistics: OG, FG,
– Comments IBU, SRM (EBC), ABV
– Commercial Examples
 Historical Styles
• Gose • Pre-Prohibition Lager
• Kentucky Common • Pre-Prohibition Porter
• Lichtenhainer • Roggenbier
• London Brown Ale • Sahti
• Piwo Grodziskie • Anything you can describe and
support with research
 Gose
A highly-carbonated, tart and fruity wheat ale with a
restrained coriander and salt character and low bitterness.
Style Comparison: Perceived acidity is not as intense as
Berliner Weisse or Gueuze. Restrained use of salt,
coriander, and Lactobacillus – should not taste overtly
salty. Coriander aroma can be similar to a witbier.
Haziness similar to a weissbier.

OG: 1.036–1.056 SRM: 3–4

FG: 1.006–1.010 ABV: 4.2–4.8%
IBUs: 5–12
 Dollars to Döllnitz Gose
March/April 2015 Zymurgy, Amahl Turczyn

INGREDIENTS for 5.5 U.S. gallons (20.82 L) Original Gravity: 1.045 (11.25° P)
4.0 lb (1.81 kg) German Pilsner malt Finishing Gravity: 1.009 (2.25° P)
4.0 lb (1.81 kg) German wheat malt IBU: 3
1.0 lb (0.45 kg) acid malt SRM: 3.2
0.5 lb (227 g) rice hulls (in mash to aid sparge) ABV: 4.7%
0.25 oz (7 g) whole Saaz hops, 4% a.a. (60 min) Boil Time: 60 minutes
0.25 oz (7 g) whole, fresh-ground coriander seed (5 min) Brewhouse Efficiency: 75%
Whirlfloc (10 min, optional)
2L Hefeweizen yeast starter (or 145 mL slurry)
10 g salt (or to taste) at bottling
3.0 oz. (85 g) 88 percent lactic acid (or to taste) at bottling
 Dollars to Döllnitz Gose
March/April 2015 Zymurgy, Amahl Turczyn
BREWING NOTES
Reserve 14 of the 16 ounces of milled, acidulated malt. Mash the remaining 2 ounces acid malt with pilsner
and wheat malts, along with rice hulls at 149° F (65° C) and hold for 45 minutes. Add remaining acid malt
and continue to mash, stirring every 15 minutes, for another 45 minutes. Don’t worry if mash temperature
falls slightly during this secondary mash. Add heat to bring the mash temperature up to 168° F (76° C) and
sparge at this temperature until runoff wort gravity reaches 1.008 (2° P) or pH 5.8 (whichever comes first).
Collect enough wort in the kettle to allow for a final volume of 5.5 gallons after a 60-minute boil.

Use fresh, whole coriander seed ground in a spice grinder or mortar and pestle, and add 5 minutes before
the end of the boil. Chill to 70° F (21° C), aerate and pitch. Ferment at 68° F (20° C) until terminal gravity is
reached. Crash to 40° F (4° C) and cold condition for one week, then rack. Add salt and lactic acid to taste,
blending thoroughly. Two ounces of lactic acid at bottling (along with the acid malt contribution from the
mash) will result in a mildly tart beer, whereas 3 ounces will be noticeably tart. Package and carbonate or
bottle and prime.
 Gose: Brewing a Classic German Beer for the
Modern Era by Fal Allen
Coming September 2018 from
Brewers Publications

BrewersPublications.com
 Kentucky Common
A darker-colored, light-flavored, malt-accented OG: 1.044–1.055
beer with a dry finish and interesting character FG: 1.010–1.018
malt flavors. Refreshing due to its high carbonation
and mild flavors, and highly sessionable due to
IBUs: 15–30
being served very fresh and with restrained alcohol SRM: 11–20
levels. ABV: 4–5.5%
Style comparison: Like a darker-colored cream
ale emphasizing corn, but with some light
character malt flavor. Malt flavors and balance are
probably closest to modern adjunct-driven
international amber or dark lagers, Irish red ales,
or Belgian pale ales.
 Maizey Dukes Kentucky Common
July/August 2013 Zymurgy, Amahl Turczyn

Original Gravity: 1.048 HOPS

Final Gravity: 1.012 0.34 g/L Magnum, 12% a.a. @ 60 min
Color: 24 SRM 1.35 g/L Tettnanger, 4.5% a.a. @ 20 min
Bitterness: 22 IBU
Alcohol: 4.5% by volume YEAST
California ale
MALTS & SUGARS
54% two-row pale malt ADDITIONAL ITEMS
16% flaked maize Lactobacillus for sour mash
8% six-row pale malt
8% dark (275 L) candi sugar
5% rye malt
5% acidulated malt
2% Carafa malt
1% molasses
Maizey Dukes Kentucky Common
July/August 2013 Zymurgy, Amahl Turczyn
 Lichtenhainer
• A sour, smoked, lower-gravity historical German wheat beer. Complex yet
refreshing character due to high attenuation and carbonation, along with low
bitterness and moderate sourness.
• In the same general historical lower-alcohol, top-fermenting central
European wheat beer family as Gose, Grodziskie, and Berliner weisse, has
elements of all of them but having its own unique balance – sour and smoke
is not found in any of the other beers. Not as acidic as Berliner weisse,
probably more like a smoked Gose without coriander and salt, or a Grodziskie
with Gose-like acidity. OG: 1.032–1.040 SRM: 3–6
FG: 1.004–1.08 ABV: 3.5–4.7%
IBUs: 5–12
 Lichtenhainer
Dan Tomkins, Silver Medal, 2017 GABF Pro-Am with Black Bottle Brewery

Original Gravity: 1.041 HOPS

Final Gravity: 1.010 1.35 g/L Czech Saaz, 2% a.a. @ 45 min
Bitterness: 8 IBU 1.35 g/L Hüll Melon, 7.3% a.a. @ 5 min
Color: 4 SRM
Alcohol: 4.1% by volume
YEAST
White Labs WLP001 California Ale Yeast
MALTS
60% Weyermann Oak Smoked Wheat malt
30% Weyermann Pilsner malt ADDITIONAL ITEMS
10% Weyermann Munich malt Whirlfloc tablet @ 15 min
Rice hulls as optional lautering aid
Yeast nutrient added to whirlpool
L. Plantarum or yoghurt
 Lichtenhainer
Dan Tomkins, Silver Medal, 2017 GABF Pro-Am with Black Bottle Brewery

BREWING NOTES
Mash at 67°C for 60 minutes. Collect runoff and heat wort
to 82°C. Cool wort to 46°C, wash wort with CO2, and purge
kettle or another vessel to be used for souring (the key is to
create an anaerobic environment until desired pH is
achieved). Add yogurt or other Lactobacillus culture to wort.
Insulate the vessel to maintain temperature. Conduct boil
when pH has dropped to 3.5. Ferment at 20°C until
terminal, rack to secondary for 7 days, and then bottle or
keg.
 London Brown Ale
• A luscious, sweet, malt-oriented dark brown ale, with caramel and toffee
malt complexity and a sweet finish.
• May seem somewhat like a less roasty version of a sweet stout (and lower-
gravity, at least for US sweet stout examples) or a sweet version of a dark
mild.

OG: 1.033–1.038 SRM: 3–4

FG: 1.012–1.015 ABV: 2.8–3.6%
IBUs: 22–35
 Royal
2017 National Homebrew Competition Gold, Lori Ertl

Original Gravity: 1.038 HOPS

Final Gravity: 1.012 0.74 g/L East Kent Goldings, 4.6% a.a. @ 60 min
Alcohol: 3.4% by volume 0.74 g/L East Kent Goldings, 4.6% a.a. @ 5 min
0.37 g/L Fuggle, 5% a.a. @ 5 min
MALTS
81% Maris Otter pale malt YEAST
9% 160° L crystal malt Wyeast 1318 London Ale II
4% Golden Promise pale malt
3% Special B malt
2% black malt ADDITIONAL ITEMS
1% Gambrinus ESB pale malt Yeast nutrient
 Royal
2017 National Homebrew Competition Gold, Lori Ertl

BREWING NOTES
Mash grains at 67C for 60 minutes. Mash out at 76  C) for 10 minutes.
Sparge at the same temperature. Force carbonate to 2.7 vol. (5.4 g/L) CO2.
 Piwo Grodziskie (Grätzer)
A low-gravity, highly-carbonated, light-bodied ale
combining an oak-smoked flavor with a clean hop
bitterness. Highly sessionable.
Similar in strength to a Berliner Weisse, but never
sour. Has a smoked character but less intense than
in a Rauchbier.

OG: 1.028–1.032 SRM: 3–6

FG: 1.006–1.012 ABV: 2.5–3.3%
IBUs: 20–35
 Piwo Grodziskie (Grätzer)
Nov/Dec 2012 Zymurgy, William Shawn Scott

Original Gravity: 1.031 HOPS

Final Gravity: 1.007 1.69 g/L Lublin, 3% a.a. @ 105 min
Bitterness: 20 IBU 0.42 g/L Lublin, 3% a.a. @ 30 min
Color: 3 SRM
Alcohol: 3.1% by volume
YEAST
ISC-57 Polish ale yeast or other neutral yeast
MALTS
100% Weyermann Weizenrauchmalz
ADDITIONAL ITEMS
Biofine or isinglass
 Piwo Grodziskie (Grätzer)
Nov/Dec 2012 Zymurgy, William Shawn Scott

BREWING NOTES
Mash at
• 38°C for 30 minutes
• 52°C for 30 minutes
• 66°C for 10 minutes (optional)
• 75°C for 15 minutes
 Pre-Prohibition Lager
A clean, refreshing, but bitter pale lager, often showcasing a grainy-sweet corn
flavor. All malt or rice-based versions have a crisper, more neutral character.
The higher bitterness level is the largest differentiator between this style and
most modern mass-market pale lagers, but the more robust flavor profile also
sets it apart.
Similar balance and bitterness as modern OG: 1.044–1.060 SRM: 3–6
Czech Premium Pale Lagers, but exhibiting FG: 1.010–1.015 ABV: 4.5–6%
native American grains and hops from the era IBUs: 25–40
before US Prohibition. More robust, bitter,
and flavorful than modern American pale
lagers, and often with higher alcohol.
 1811 Pre-Prohibition Lager
Courtesy Fort George Brewing Co., Astoria, Oregon, USA
Boil time: 90 minutes Hops
Original extract: 12.1°P (1.049 SG) 0.89 g/L Saaz, 3.75% a.a.
Apparent extract: 2.6°P (1.010 SG) @ 80 min.
Alcohol: 5.1% by volume 0.68 g/L Saaz, 3.75% a.a.
Bitterness: 25 IBU @ 20 min.
Color: 4 SRM 0.37 g/L Nugget, 12.6%
a.a. @ 20 min.
Malts 1.26 g/L Saaz, 3.75% a.a.,
80% pale 2-row malt whirlpool 10 min.
15% Vienna malt 0.37 g/L Nugget, 12.60%
5% flaked maize a.a., whirlpool 10 min.

Yeast
California lager (common)
yeast
 1811 Pre-Prohibition Lager
Courtesy Fort George Brewing Co., Astoria, Oregon, USA

Brewing Notes
Pitch yeast cells and ferment at 14°C until gravity reads approximately 1.030
(7.5°P) and then raise temperature to 17°C. Crash cool to 8°C, hold 24 hours,
and then crash cool to -1°C. Transfer to secondary and lager for two weeks at
0°C before kegging or bottling.
 Pre-Prohibition Porter
• An American adaptation of English Porter using American ingredients,
including adjuncts.
• Smoother and less hoppy-bitter than a (modern) American Porter, less
caramelly than an English Porter with more of an adjunct/lager character.
OG: 1.046–1.060 SRM: 18–30
FG: 1.010–1.016 ABV: 4.5–6%
IBUs: 20–30
 Pre-Prohibition Porter
2016 National Homebrew Competition Gold, Dan Martich

Original Gravity: 1.066 (16.3°P) HOPS

Final Gravity: 1.022 (5.5°P) 1.48 g/L Columbus/Tomahawk/Zeus,
Color: 34 SRM 16.3% a.a. @ 60 min
Bitterness: 45 IBU
Alcohol: 5.8% by volume YEAST
Wyeast 1028 London Ale
MALTS
72% British pale malt WATER
11% amber malt Use John Palmer’s water spreadsheet for
11% brown malt brewing salt adjustment if using soft,
5% black patent malt calcium-deficient water.

ADDITIONAL ITEMS
Yeast nutrient @ 10 min
 Pre-Prohibition Porter
2016 National Homebrew Competition Gold, Dan Martich

BREWING NOTES
Mash grains at 67°C for 60 minutes.
Mash out at 74°C. Fly sparge at 76°C
for no less than 30 minutes. Boil for 90
minutes. Ferment in primary for 3
weeks at 19°C, and then rack to a keg
and mature for 4 weeks at 4–7°C.
 Roggenbier
• A dunkelweizen made with rye rather than
wheat, but with a greater body and light
finishing hops.
• A more distinctive variant of a dunkelweizen
using malted rye instead of malted wheat.
American Rye Beers will not have the
weizen yeast character, and likely more
hops.
OG: 1.046–1.056 SRM: 14–19
FG: 1.010–1.014 ABV: 4.5–6%
IBUs: 10–20
 Roggenbier IV
2016 National Homebrew Competition Silver, Eric Carman
Original Gravity: 1.050 2% Special B
Final Gravity: 1.012 1% chocolate rye malt
Color: 20 SRM
Bitterness: 17 IBU HOPS
Alcohol: 5.2% by volume 1.06 g/L Tettnanger, 4.5% a.a. @ 60 min
0.37 g/L Styrian Goldings, 2.8% a.a. @ 25 min
MALTS 0.31 g/L Saaz, 3.5% a.a. @ 2 min
63% German rye malt
8% flaked rye YEAST
7% crystal rye malt Weihenstephan W68
4% white wheat malt
4% melanoidin malt ADDITIONAL ITEMS
4% Carapils malt Yeast nutrient @ 10 min
3% crystal 80L malt Whirlfloc @ 5 min
2% Caramunich I Gypsum, CaCl2 as needed for mash pH
2% Caramunich III Amylase enzyme
 Roggenbier IV
2016 National Homebrew Competition Silver, Eric Carman

BREWING NOTES
Mash at 68°C for 90 minutes, stirring every 15 minutes for 90 minutes, adding
amylase if needed to assure conversion. Pull a thin decoction, boil, and return
to mash tun and hold for a 10 minute mash-out at 77°C. Vorlauf until wort
runs clear and batch sparge.

Ferment at 17°C and carbonate to 4 volumes (8 g/L) CO2.

 Sahti
• A sweet, heavy, strong traditional
Finnish beer with a rye, juniper, and
juniper berry flavor and a strong
banana-clove yeast character.
• Strong resemblance to Weizenbocks, but
sweet and thick with a rye and juniper
character.

OG: 1.076–1.120 SRM: 4–22

FG: 1.016–1.020 ABV: 7–11%
IBUs: 7–15
 Sahti
January/February 2015 Zymurgy, Amahl Turczyn
 Spanish Resources
HomebrewersAssociation.org
 Zymurgy en Español
HomebrewersAssociation.org
Gary
AHA Director
We’re Here to Help! Duncan
AHA Web Editor

Millie John
AHA Business AHA Competition
Programs Coordinator Coordinator

Steve
Former AHA
Dave Assistant Director
Editor-in-Chief, Zymurgy & (BA export development)
AHA Special Projects

Matt HOMEBREW
AHA Events & Yay!
Membership Coordinator

Megan
AHA Administrative
Assistant (not pictured L)