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| − | Still need to re-integrate a few BJCP guidelines into the new BJCP template (pasted in below) --[[User:Chapka|Chapka]] 14:43, 6 September 2007 (CDT)
| + | This is a larger page than most style pages; at some point it might be a good idea to break it out into substyles. --[[User:Chapka|Chapka]] 17:32, 6 September 2007 (CDT) |
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| − | GABF guidelines also pasted in for my convenience --[[User:Chapka|Chapka]] 16:47, 6 September 2007 (CDT)
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| − | |aroma=
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| − | |appearance=
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| − | |mouthfeel=
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| − | |flavor=
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| − | |overall=
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| − | |history=
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| − | |comments=
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| − | |ingredients=
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| − | |commercial=
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| − | === 13E. American Stout ===
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| − | {| align="right" cellpadding="5" style="margin: 2px 2px 10px 10px; border-style:outset; border-width:1px; border-collapse:collapse;"
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| − | ! colspan="2" align="center" style="background-color:#dcdcdc; font-weight:bold;" | Vital Statistics
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | OG
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| − | | 1.050 - 1.075
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | FG
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| − | | 1.010 - 1.022
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | IBU
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| − | | 35 - 75
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | SRM
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| − | | 30 - 40+
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | ABV%
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| − | | 5 - 7%
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| − | |}
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| − | '''Aroma:''' Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are low to none. Medium to very low hop aroma, often with a citrusy or resiny American hop character. Esters are optional, but can be present up to medium intensity. Light alcohol-derived aromatics are also optional. No diacetyl.
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| − | '''Appearance:''' Generally a jet black color, although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque.
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| − | '''Flavor:''' Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have a slightly burnt coffee ground flavor, but this character should not be prominent if present. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Hop flavor can be low to high, and generally reflects citrusy or resiny American varieties. Light esters may be present but are not required. Medium to dry finish, occasionally with a light burnt quality. Alcohol flavors can be present up to medium levels, but smooth. No diacetyl.
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| − | | |
| − | '''Mouthfeel:''' Medium to full body. Can be somewhat creamy, particularly if a small amount of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.
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| − | | |
| − | '''Overall Impression:''' A hoppy, bitter, strongly roasted Foreign-style Stout (of the export variety).
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| − | '''Comments:''' Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).
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| − | | |
| − | '''Ingredients:''' Common American base malts and yeast. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts such as oatmeal may be present in low quantities. American hop varieties.
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| − | Commercial Examples: Sierra Nevada Stout, North Coast Old No. 38, Avery Out of Bounds Stout, Three Floyds Black Sun Stout, Mad River Steelhead Extra Stout, Rogue Shakespeare Stout, Bell's Kalamazoo Stout, Deschutes Obsidian Stout, Mendocino Black Hawk Stout
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| − | | |
| − | === 13F. Russian Imperial Stout ===
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| − | {| align="right" cellpadding="5" style="margin: 2px 2px 10px 10px; border-style:outset; border-width:1px; border-collapse:collapse;"
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| − | ! colspan="2" align="center" style="background-color:#dcdcdc; font-weight:bold;" | Vital Statistics
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | OG
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| − | | 1.075 - 1.095+
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | FG
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| − | | 1.018 - 1.030+
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | IBU
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| − | | 50 - 90+
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | SRM
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| − | | 30 - 40+
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | ABV%
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| − | | 8 - 12+%
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| − | |}
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| − | '''Aroma:''' Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like, depending on the gravity and grain bill. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn't be sharp, hot or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn't be sour. No diacetyl. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics.
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| − | '''Appearance:''' Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in "legs" when beer is swirled in a glass.
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| − | '''Flavor:''' Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. Alcohol strength should be evident, but not hot, sharp, or solventy. No diacetyl. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing.
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| − | '''Mouthfeel:''' Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.
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| − | '''Overall Impression:''' An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play.
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| − | '''History:''' Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Said to be popular with the Russian Imperial Court. Today is even more popular with American craft brewers, who have extended the style with unique American characteristics.
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| − | '''Comments:''' Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). The wide range of allowable characteristics allow for maximum brewer creativity.
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| − | | |
| − | '''Ingredients:''' Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. Alkaline water balances the abundance of acidic roasted grain in the grist. American or English ale yeast.
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| − | | |
| − | '''Commercial Examples:''' Samuel Smith Imperial Stout, Courage Imperial Stout, Brooklyn Black Chocolate Stout, Rogue Imperial Stout, North Coast Old Rasputin Imperial Stout, Victory Storm King, Bell's Expedition Stout, Dogfish Head World Wide Stout, Thirsty Dog Siberian Night, Stone Imperial Stout, Avery The Czar, Founders Imperial Stout, Newport Beach John Wayne Imperial Stout, Great Lakes Blackout Stout
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| − | {{GABFStyle
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| − | |number=66
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| − | |name=Foreign (Export) Style Stout
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| − | 66.
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| − | As with classic dry stouts, foreign style stouts have an initial malt sweetness and caramel flavor with a distinctive dry roasted bitterness in the finish. Coffee-like roasted barley and roasted malt aromas are prominent. Some slight acidity is permissible and a medium to full bodied mouthfeel is appropriate. Bitterness may be high but the perception is often compromised by malt sweetness. Hop aroma and flavor should not be perceived. The perception of fruity esters is low. Diacetyl (butterscotch) should be negligible or not perceived. Head retention is excellent.
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| − | Original Gravity (ºPlato): 1.052-1.072 (13-18 ºPlato)
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| − | Apparent Extract/Final Gravity (ºPlato): 1.008-1.020 (2-5 ºPlato)
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| − | Alcohol by Weight (Volume): 4.5-6% (5.7-7.5%)
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| − | Bitterness (IBU): 30-60
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| − | Color SRM (EBC): 40+ (80+ EBC)
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| − | {{GABFStyle
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| − | |number=67
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| − | |name=Foreign (Export) Style Stout
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| − | 67. American Style Stout
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| − | Initial low to medium malt sweetness with a degree of caramel, chocolate and/or roasted coffee flavor with a distinctive dry-roasted bitterness in the finish. Coffee-like roasted barley and roasted malt aromas are prominent. Some slight roasted malt acidity is permissible and a medium- to full-bodied mouthfeel is appropriate. Hop bitterness may be moderate to high. Hop aroma and flavor is moderate to high often with American citrus-type and/or resiny hop character. The perception of fruity esters is low. Roasted malt/barley astringency may be low but not excessive. Diacetyl (butterscotch) should be negligible or not perceived. Head retention is excellent.
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| − | Original Gravity (ºPlato): 1.050-1.075 (12.5-18.8 ºPlato)
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| − | Apparent Extract/Final Gravity (ºPlato): 1.010-1.022 (2.5-5.5 ºPlato)
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| − | Alcohol by Weight (Volume): 4.5-7% (5.7-8.8%)
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| − | Bitterness (IBU): 35-60
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| − | Color SRM (EBC): 40+ (80+ EBC)
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| − | {{GABFStyle
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| − | |number=68
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| − | |name=Foreign (Export) Style Stout
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| − | 68. Sweet Stout
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| − | Sweet stouts, also referred to as cream stouts, have less roasted bitter flavor and a full bodied mouthfeel. The style can be given more body with milk sugar (lactose) before bottling. Malt sweetness, chocolate, and caramel flavor should dominate the flavor profile and contribute to the aroma. Hops should balance sweetness without contributing apparent flavor or aroma.
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| − | Original Gravity (ºPlato): 1.045-1.056 (11.3-14 ºPlato)
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| − | Apparent Extract/Final Gravity (ºPlato): 1.012-1.020 (3-5 ºPlato)
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| − | Alcohol by Weight (Volume): 2.5-5% (3-6%)
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| − | Bitterness (IBU): 15-25
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| − | Color SRM (EBC): 40+ (80+ EBC)
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| − | {{GABFStyle
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| − | |number=69
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| − | |name=Foreign (Export) Style Stout
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| − | 69. Oatmeal Stout
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| − | Oatmeal stouts include oatmeal in their grist, resulting in a pleasant, full flavor and a smooth profile that is rich without being grainy. A roasted malt character which is caramel-like and chocolate-like should be evident - smooth and not bitter. Coffee-like roasted barley and roasted malt aromas (chocolate and nut-like) are prominent. Bitterness is moderate, not high. Hop flavor and aroma are optional but should not overpower the overall balance if present. This is a medium to full bodied beer, with minimal fruity esters.
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| − | Original Gravity (ºPlato): 1.038-1.056 (9.5-14 ºPlato)
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| − | Apparent Extract/Final Gravity (ºPlato): 1.008-1.020 (2-5 ºPlato)
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| − | Alcohol by Weight (Volume): 3.0-4.8% (3.8-6%)
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| − | Bitterness (IBU): 20-40
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| − | Color SRM (EBC): 20+ (40+ EBC)
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| − | {{GABFStyle
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| − | |number=70A
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| − | |name=British-Style Imperial Stout
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| − | |description=Dark copper to very dark brown, British-style imperial stouts typically have high alcohol content. The extremely rich malty flavor (often characterized as toffee-like or caramel-like) and aroma are balanced with medium hopping and high fruity-ester characteristics. Bitterness should be moderate and balanced with sweet malt character. The bitterness may be higher in the darker versions. Roasted malt astringency is very low or absent. Bitterness should not overwhelm the overall character. Hop aroma can be subtle to moderately hop-floral, -citrus or -herbal. Diacetyl (butterscotch) levels should be absent.
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| − | |og=1.080-1.100 (19.5-23 ºPlato)
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| − | |fg=1.020-1.030 (4-7.5 ºPlato)
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| − | |alcohol=5.5-9.5% (7-12%)
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| − | |bitterness=45-65
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| − | |color=20-40 (40-80 EBC)
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| − | {{GABFStyle
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| − | |number=70B
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| − | |name=American-Style Imperial Stout
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| − | |description=Black to very black, American-style imperial stouts typically have a high alcohol content. Generally characterized as very robust. The extremely rich malty flavor and aroma are balanced with assertive hopping and fruity-ester characteristics. Bitterness should be moderately high to very high and balanced with full sweet malt character. Roasted malt astringency and bitterness can be moderately perceived but should not overwhelm the overall character. Hop aroma is usually moderately-high to overwhelmingly hop-floral, -citrus or -herbal. Diacetyl (butterscotch) levels should be absent.
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| − | |og=1.080-1.100 (19.5-23 ºPlato)
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| − | |fg=1.020-1.030 (4-7.5 ºPlato)
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| − | |alcohol=5.5-9.5% (7-12%)
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| − | |bitterness=50-80
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| − | |color=40+ (80+ EBC)
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| − | }}
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