Volumes of co2/ beer styles Options

[trbotwuk]

The 2008 BJCP style guidelines do list out volumes of co2.

Does any one have a link or anything?

I mainly looking for:
stout
hefe
rasp wheat
pilsner
esb

Thanks!!

[MtnBrewer]

It's in the BJCP under the "Mouthfeel" guidelines for each style.

[Slainte]

It's in the BJCP under the "Mouthfeel" guidelines for each style.

He's looking for numbers, not words.

[dagomike]

Try here:

http://www.tastybrew.com/calculators/priming.html

Lots of it is taste and the specific recipe. IMO, Cliff's notes are British lower, German Wheats high, most everything else somewhere in the middle.

[trbotwuk]

Try here:

http://www.tastybrew.com/calculators/priming.html

Lots of it is taste and the specific recipe. IMO, Cliff's notes are British lower, German Wheats high, most everything else somewhere in the middle.

Thanks; this is very useful.

English strong bitter .75 to 1.3 I would have never guessed
northern german pils is 2.52
wheat beer weizenbock 3.71 to 4.74 (IMG:style_emoticons/brewboard/omg.gif)

I probably need another reg.

[trbotwuk]

In case someone wants them. I had to do a view source and then clean up.

Cheers!!

American Lager - Light/Standard/Premium (2.57-2.73)
American Lager - Dark (2.5-2.7)
American Lager - Classic American Pilsner (2.3-2.5)
European Pale Lager - Bohemian Pilsner (2.3-2.5)
European Pale Lager - Northern German Pilsner (2.52)
European Pale Lager - Dortmunder Export (2.57)
European Pale Lager - Muenchner Helles (2.26-2.68)
Light Ale - Blond Ale (2.3-2.6)
Light Ale - American Wheat (2.3-2.6)
Light Ale - Cream Ale (2.6-2.7)
Bitter And English Pale Ale - Ordinary Bitter (.75-1.3)
Bitter And English Pale Ale - Special or Best Bitter (.75-1.3)
Bitter And English Pale Ale - Strong Bitter / English Pale Ale (.75-1.3)
Scottish Ales - Light 60/- (.75-1.3)
Scottish Ales - Heavy 70/- (.75-1.3)
Scottish Ales - Export 80/- (.75-1.3)
American Pale Ales - American Pale Ale (2.26-2.78)
American Pale Ales - American Amber Ale (2.26-2.78)
American Pale Ales - California Common Beer (2.4-2.8)
India Pale Ale - India Pale Ale (1.5-2.3)
Koelsch And Altbier - Koelsch-Style Ale (2.42-2.73)
Koelsch And Altbier - Duesseldorf Altbier (2.16-3.09)
5Koelsch And Altbier - Northern German Altbier (2.16-3.09)
German Amber Lager - Oktoberfest/Maerzen (2.57-2.73)
German Amber Lager - Vienna Lager (2.4-2.6)
5Brown Ale - Mild (1.3-2.0)
Brown Ale - Northern English Brown Ale (1.5-2.3)
Brown Ale - Southern English Brown (1.5-2.3)
Brown Ale - American Brown Ale (1.5-2.5)
English And Scottish Strong Ale - Old Ale (1.5-2.3)
English And Scottish Strong Ale - Strong Scotch Ale (Wee Heavy) (1.5-2.3)
Barleywine And Imperial Stout - English-style Barleywine (1.3-2.3)
Barleywine And Imperial Stout - American-Style Barleywine (1.3-2.3)
Barleywine And Imperial Stout - Russian Imperial Stout (1.5-2.3)
European Dark Lager - Munich Dunkel (2.21-2.66)
European Dark Lager - Schwarzbier (Black Beer) (2.2-2.6)
Bock - Traditional Bock (2.2-2.7)
Bock - Helles Bock/Maibock (2.16-2.73)
Bock - Doppelbock (2.26-2.62)
Bock - Eisbock (2.37)
Porter - Robust Porter (1.8-2.5)
Porter - Brown Porter (1.7-2.5)
Stout - Dry Stout (1.6-2.0)
Stout - Sweet Stout (2.0-2.4)
Stout - Oatmeal Stout (2.0-2.4)
Stout - Foreign Extra Stout (2.3-2.6)
Wheat Beer - Bavarian Weizen (3.6-4.48)
Wheat Beer - Bavarian Dunkelweizen (3.6-4.48)
Wheat Beer - Berliner Weisse (3.45)
Wheat Beer - Weizenbock (3.71-4.74)
Strong Belgian Ale - Dubbel (1.9-2.4)
Strong Belgian Ale - Tripel (1.9-2.4)
Strong Belgian Ale - Belgian Strong Golden Ale (1.9-2.4)
Strong Belgian Ale - Belgian Strong Dark Ale (1.9-2.5)
Belgian And French Ale - Belgian Pale Ale (1.9-2.5)
Belgian And French Ale - Witbier (2.1-2.6)
Belgian And French Ale - Biere de Garde (1.9-2.5)
Belgian And French Ale - Saison (1.9-2.4)
Belgian And French Ale - Belgian Specialty Ale (1.9-2.4)
Lambic And Belgian Sour Ale - Straight (Unblended) Lambic-Style (3.0-4.5)
Lambic And Belgian Sour Ale - Gueuze/Geuze-Style Ale (3.0-4.5)
Lambic And Belgian Sour Ale - Fruit Lambic-Style Ale (2.6-4.5)
Lambic And Belgian Sour Ale - Oud Bruin (1.9-2.5)
Lambic And Belgian Sour Ale - Flanders Red Ale (1.9-2.5)
Fruit Beer - Fruit Beer (2.0-3.0)
Spice/Herb/Vegetable Beer - Spice/Herb/Vegetable (2.0-3.0)
Smoke-flavored Beer - Classic Rauchbier (2.16-2.57)
Smoke-flavored Beer - Other Smoked Beer (2.16-2.57)
Specialty/Experimental/Historical - Specialty/Experimental/Histroical (2.2-2.5)
Mead - Traditional Mead (1.0-3.5)
Mead - Varietal Honey Traditional Mead (1.0-3.5)
Mead - Cyser (Apple Melomel) (1.0-3.5)
Mead - Pyment (Grape Melomel) (1.0-3.5)
Mead - Other Fruit Melomel (1.0-3.5)
Mead - Metheglin (1.0-3.5)
Mead - Braggot (1.0-3.5)
Mead - Mixed Category Mead (1.0-3.5)
Cider - Standard Cider and Perry (1.0-3.5)
Cider - New England-Style Cider (1.0-3.5)

[erichonour]

Strong Belgian Ale - Dubbel (1.9-2.4)
Strong Belgian Ale - Tripel (1.9-2.4)
Strong Belgian Ale - Belgian Strong Golden Ale (1.9-2.4)
Strong Belgian Ale - Belgian Strong Dark Ale (1.9-2.5)
Belgian And French Ale - Belgian Pale Ale (1.9-2.5)
Belgian And French Ale - Witbier (2.1-2.6)
Belgian And French Ale - Biere de Garde (1.9-2.5)
Belgian And French Ale - Saison (1.9-2.4)
Belgian And French Ale - Belgian Specialty Ale (1.9-2.4)

I know this is what many websites specify, but these are absolutely wrong if compared with any significant commercial styles of these beers (with the possible exception of Biere de Garde). See Brew Like a Monk and its companion volumes for a discussion of realistic carbonation goals for Belgian-style beers. If you want to mimic actual Belgian-style beers, you need to be at 3.0+ volumes -- some approach 5 volumes!

Lambic And Belgian Sour Ale - Straight (Unblended) Lambic-Style (3.0-4.5)
Lambic And Belgian Sour Ale - Gueuze/Geuze-Style Ale (3.0-4.5)
Lambic And Belgian Sour Ale - Fruit Lambic-Style Ale (2.6-4.5)
Lambic And Belgian Sour Ale - Oud Bruin (1.9-2.5)
Lambic And Belgian Sour Ale - Flanders Red Ale (1.9-2.5)

These are more realistic, especially the Lambic and Geuze styles.

Cheers,
EH

[Thirsty]

Hey EH, besides bottle carbing, how do you figure the best way is to get 3+ into a bottle? Just picked up a 20# tank and thinking about making that the dedicated serving tank and having my 5# tank at a different pressure, and changing the serving bevline to like 10 feet, cranking that keg up to 20#, seems like 14# now is giving me 2-2.5 vol at current temp. Worth a shot? Anyone?

[dagomike]

Hey EH, besides bottle carbing, how do you figure the best way is to get 3+ into a bottle? Just picked up a 20# tank and thinking about making that the dedicated serving tank and having my 5# tank at a different pressure, and changing the serving bevline to like 10 feet, cranking that keg up to 20#, seems like 14# now is giving me 2-2.5 vol at current temp. Worth a shot? Anyone?

I wouldn't get too wrapped up in any specific numbers. The good thing about using a CO2 tank is you can keep adding CO2 until it tastes good to you, which is what matters.

[MtnBrewer]

He's looking for numbers, not words.

Well, I'm sorry...that's all there is in the BJCP, which is specifically what he referred to. Besides, words should be good enough. The best you're ever going to get is a range.

[dagomike]

Well, I'm sorry...that's all there is in the BJCP, which is specifically what he referred to. Besides, words should be good enough. The best you're ever going to get is a range.

Well, the BJCP does reference carb levels. If it doesn't denote it, you can probably assume a typical level would be appropriate. What is actually low, med, and high would be up for debate. Personally, I think 1.8-2.0 around for low, 2.2-2.4 med and 3.0 as high with gradients around and between. That's me, and I'm sure someone will, and have, thought differently.

[Swagman]

May take a look at this http://www.zahmnagel.com/pdf/Beer.pdf


Dominus Vobiscum


Swagman (IMG:style_emoticons/brewboard/cool.gif)

[tag]

Besides bottle carbing, how do you figure the best way is to get 3+ into a bottle?

I don't think you can counterpressure fill over 3 vol CO2. So bottle conditioning is the way to go.

[dagomike]

I don't think you can counterpressure fill over 3 vol CO2. So bottle conditioning is the way to go.

Not sure what you mean? I've bottled 3+ vols before. I didn't test it with a Zahm thingy or anything, but it seemed similarly "spritzy" to me.

[Thirsty]

I don't think you can counterpressure fill over 3 vol CO2. So bottle conditioning is the way to go.

That has been my experience so far, and that is what I was afraid of.