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November 1998 Volume 21, Issue 11

Style of the Month

Big Beers

Old Ales, Scotch Ales, & Barley Wines

Taken from the
National Homebrew Competition Style Guidelines

1. Barley Wine

a) English-Style Barley Wine

Tawny copper to dark brown in color with a full body and high residual malty sweetness. Complexity of alcohols and fruity-ester characters is often high and counterbalanced by the perception of low to medium bitterness and extraordinary alcohol content. Hop aroma and flavor may be minimal to medium, and use of English hop varieties is typical. Low levels of diacetyl may be acceptable. A caramel and vinous aroma and flavor are part of the character. Chill haze is allowable at cold temperatures.

Original Gravity (°Plato) Final Gravity (°Plato) % Alc./Wt. (Alc./V.) IBUs SRM (EBC)
1.085-120 (21-30.0) 1.024-32 (6-8) 6.7-9.6 (8.5-12.2) 50-100 14-22 (28-43)

 

b) American-Style Barley Wine

Tawny copper to dark brown in color with a full body and high residual malty sweetness. Complexity of alcohols and fruity-ester characters is often high and counterbalanced by the perception of medium to assertive bitterness and extraordinary alcohol content. Hop aroma and flavor may be medium to very high, and use of American hop varieties is typical. Low levels of diacetyl may be acceptable. A caramel and vinous aroma and flavor are part of the character. Chill haze is allowable at cold temperatures.

Original Gravity (°Plato) Final Gravity (°Plato) % Alc./Wt. (Alc./V.) IBUs SRM (EBC)
1.085-120 (21-30.0) 1.024-32 (6-8) 6.7-9.6 (8.5-12.2) 50-100 14-22 (28-43)

 

10. English- and Scottish-Style Strong Ale

a) English-Style Old Ale/English-Style Strong Ale — English Old Ale/English Strong Ale - Strong and Very Strong

Amber to mid-range brown in color, English strong ales are medium to full bodied with a malty sweetness. Hop aroma should be minimal and flavor can vary from none to medium in character intensity. Fruity-ester flavors and aromas can contribute to the character of this ale. Bitterness should be minimal but evident and balanced with malt and/or caramellike sweetness. Alcohol types can be varied and complex. A distinctive quality of these ales is that they all undergo a prolonged aging process (often for years) on their yeast either in bulk storage or through conditioning in the bottle which contributes to a rich, often sweet and complex estery character. This process often softens the perceived bitterness. Chill haze is acceptable at low temperatures.

Original Gravity (°Plato) Final Gravity (°Plato) % Alc./Wt. (Alc./V.) IBUs SRM (EBC)
1.055-125 (13.8-31.5) 1.010-40 (2.5-10) 4.2-8.9 (5.3-11) 24-80 8-21 (16-42)
b) Strong Scotch Ale

Scotch ales are overwhelmingly malty and full bodied. Perception of hop bitterness is very low. Hop flavor and aroma are very low or nonexistent. Color ranges from deep copper to brown. The clean alcohol flavor balances the rich and dominant sweet maltiness in flavor and aroma. A caramel character is often a part of the profile. Fruity esters are generally at medium aromatic and flavor levels. A peaty/smoky character may be evident at low levels. Low diacetyl levels are acceptable. Chill haze is allowable at cold temperatures.

Original Gravity (°Plato) Final Gravity (°Plato) % Alc./Wt. (Alc./V.) IBUs SRM (EBC)
1.072-85 (18.0-21.3) 1.016-28 (4-7) 5.2-6.7 (6.6-8.5) 25-35 10-25 (20-49)
 

 


Updated: October 28, 1998.