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115 Cards in this Set
- Front
- Back
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What are the three primary purposes of the BJCP?
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ALE
Appreciation Literacy Evaluation and tasting skills |
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What are the BJCP levels?
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(from lowest to highest) Apprentice, Recognized, Certified, National, Master, Grand Master, Grand Master II (+)
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What is the minimum exam score for each BJCP level?
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Apprentice - <60
Recognized - 60 Certified - 70 National - 80 Master - 90 Grand Master - 90 Grand Master II (+) - 90 |
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What are the total experience points needed for each BJCP level?
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Apprentice - 0
Recognized - 0 Certified - 5 National - 20 Master - 40 Grand Master - 100 Grand Master II (+) - Additional 100/level |
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What are the minimum judging points for each BJCP level?
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Apprentice - 0
Recogniced - 0 Certified - 2.5 National - 10 Master - 20 Grand Master - 50 Grand Master II (+) - Additional 50/level |
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Which BJCP levels have GM service requirements?
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Grand Master and Grand Master II (+)
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What should the OG be for an American IPA, Belgian Tripel, or Doppelbock?
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1075
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What should the OG be for every style except American IPA, Belgian Tripel, or Doppelbock?
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1050
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What should the final gravity be for a Doppelbock, Bohemian Pilsner, Robust Porter, or Oktoberfest?
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1016
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What should the FG be for every style except Doppelbock, Bohemian Pilsner, Robust Porter, or Oktoberfest?
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1010
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What are the IBUs for a Belgian Tripel, Doppelbock, and Oktoberfest?
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25
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What are the IBUs for every style except Belgian Tripel, Doppelbock, and Oktoberfest?
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40
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What is the standard batch size?
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5 gallons
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What is the standard efficiency?
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75%
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How many pounds of grain in the standard grist?
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10 lbs
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How many pounds of grain for an IPA, Tripel, or Doppelbock?
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15 lbs
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What grist for an American IPA?
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2-row - 80%
Crystal 20L - 15% Crystal 60L - 5% |
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What grist for a Belgian Tripel?
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Pilsner Malt - 100%
Candi Sugar |
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What grist for a Doppelbock?
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Munich - 75%
Vienna - 25% |
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What grist for a Bohemian Pilsner?
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Moravian Pilsner - 100%
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What grist for a Robust Porter?
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Maris Otter - 85%
Roast - 5% Black - 5% Chocolate - 5% |
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What grist for an Oktoberfest?
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Vienna - 50%
Munich Pils - 45% Crystal 15L - 5% |
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What grist for a Dry Stout?
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Maris Otter - 65%
Roast Unmalted Barley - 8% Flaked Unmalted Barley - 20% Black 7% |
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What grist for a German Pilsner?
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Pilsner 100%
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What grist for Classic American Pilsner?
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6-row - 70%
Flaked maize - 30% |
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What grist for an English Pale Ale?
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Maris Otter - 90%
Crystal 60L - 10% |
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What grist for a Weizen?
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Wheat - 70%
Pilsner - 30% |
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What is the standard hop alpha acid?
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5%
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What are Assumed Utilization Rates?
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25% bittering, 5% flavor, 0% aroma
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What hops should you use for an English beer?
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Continental - East Kent Goldings, Fuggles
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What hops should you use for a German beer?
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Noble - Hallertauer, Spalt, Tettnanger
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What hops should you use for a Czech beer?
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Saaz
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What hops should you use for a USA beer?
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Pacific Northwest C - Centennial, Chinook, Cascade
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What hops should you use for a Belgian beer?
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Styrian Goldings
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How much water for a standard batch?
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9 gallons
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How much/what temp strike water for a standard batch?
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3.5 gallons at 163F for mash of 150F
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How much/what temp sparge water for a standard batch?
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5.5 gallons at 168, acidified w/ 1tsp phosphoric acid
UNLESS IPA, Tripel, or Doppelbock - then use 1.5 times these amounts |
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What is the yeast type & country of an American IPA?
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Ale, America
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What is the yeast type and country of a Belgian Tripel?
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Ale, Belgium
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What is the yeast type & country of a Doppelbock?
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Lager, Germany
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What is the yeast type & country of a Bohemian Pilsner?
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Lager, Czechoslovakia
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What is the yeast type & country of a Robust Porter?
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Ale, England
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What is the yeast type & country of an Oktoberfest?
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Lager, Germany
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What is the yeast type & country of a Dry Stout?
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Ale, Ireland
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What is the yeast type & country of a German Pilsner?
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Lager, Germany
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What is the yeast type & country of a Classic American Pilsner?
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Lager, America
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What is the yeast type & country of an English Pale Ale?
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Ale, England
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What is the yeast type & country of a Weizen?
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Ale, Germany
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What is the standard mash technique?
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Single infusion
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What is the standard vorlauf time?
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30 minutes
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What is the standard sparge temp/volume/time?
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168F, 5.5 gallons, 45 minutes
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What is the classic mash type for an American IPA?
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Multi-step
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What is the classic mash type for a Belgian Tripel?
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Multi-step
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What is the classic mash type for a Doppelbock?
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Decoction
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What is the classic mash type for a Bohemian Pilsner?
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Decoction
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What is the classic mash type for a Robust Porter?
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Single Infusion
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What is the classic mash type for an Oktoberfest?
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Decoction
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What is the classic mash type for an Oktoberfest?
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Decoction
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What is the classic mash type for a Dry Stout?
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Single Infusion
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What is the classic mash type for a German Pilsner?
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Decoction
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What is the classic mash type for a Classic American Pilsner?
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Double-Mash (cereal)
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What is the classic mash type for an English Pale Ale?
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Multi-Step
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What is the classic mash type for a Weizen?
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Decoction
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What is the standard boil?
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75 minutes, full rolling boil to facilitate hot break, adding hops according to schedule above
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What are the standard finings?
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Irish moss, added at 5 minutes before end of boil
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What is the standard chill?
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Counter-flow method, to facilitate cold break, to 70F prior to pitching yeast
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What is the standard time/temp for an ale during primary fermentation?
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7 days, 68F
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What is the standard time/temp for an ale during secondary fermentation?
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21 days, 68F
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What is the standard time/temp for a lager during primary fermentation?
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14 days, 55F
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What is the standard time/temp for a lager during diacetyl rest?
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2 days, 65F
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What is the standard time/temp for a lager during secondary fermentation?
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60 days, 32F
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What are the standard packing conditions?
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Bottle condition, 3/4 cup of corn sugar at bottling
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How do ingredients/procedure impact the style?
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The malt, hops, and yeast used in this recipe work together to produce the aroma, appearance, flavor and mouthfeel representative of a ____ style.
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What are three distinct top-fermenting beer styles where original gravities are 1.070 or higher?
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Russian Imperial Stout
Tripel English Barleywine |
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What are three distinct German bottom-fermenting beers?
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German Pilsner
Oktoberfest Munich Dunkel |
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What are three distinct styles that contain wheat as at least 25% of the grist?
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Weizenbock
Witbier American Wheat Beer |
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What are three distinct Belgian beer styles?
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Lambic
Witbier Dubbel |
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What are three distinct top-fermenting beer styles with original gravities that do not exceed 1040?
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Standard/Ordinary Bitter
Mild Scottish Light 60 |
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What is the style typical of Bamberg?
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Rauchbier
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What is the style typical of Berlin?
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Berliner Weisse
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What is the style typical of Burton-On-Trent?
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English Pale Ale
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What is the style typical of Dublin?
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Dry Stout
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What is the style typical of Dusseldorf?
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Dusseldorf Altbier
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What is the style typical of Edinburgh?
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Scottish 60
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What is the style typical of Einbeck?
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Traditional Bock
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What is the style typical of Koln (Cologne)?
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Kolsch
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What is the style typical of Newcastle?
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Northern English Brown
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What is the style typical of San Francisco?
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California Common
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What is the style typical of Senne Valley?
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Lambic
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What is the style typical of Vienna?
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Vienna Lager
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What are the three main factors to consider when discussing water?
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Water treatment
pH 3-4 famous brewing waters |
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What are the steps of the malting process?
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Steeping
Germination Heating Kilning Cooling Resting |
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What are the different types of malt?
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Base malt
Toasted malt Crystal malt Roast malt Non-Barley |
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What are the main hop characteristics?
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Antibacterial/Preservative
Bitterness Flavor Aroma - in boil Aroma - dry hopping |
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What are the stages of yeast development?
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Lag phase
Growth phase Low krauesen High Krauesen Late Krauesen |
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What are five considerations in selecting the appropriate yeast strain for a given beer style?
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Apparent attenuation
Alcohol tolerance Flocculation Temperature Ester/Phenol Production Diacetyl production |
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What are the steps of mashing (including optional ones?)
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Milling grain
Dough-in Acid rest Protein rest Saccharification - beta & alpha amylase Mash-out |
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What are three mashing techniques?
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Infusion mash
Step mash Decoction Mash Cereal mash (double mash) |
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What is the meaning of Hot Break?
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Flocculation of proteins and other materials during the boil
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What is the meaning of Cold Break?
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Flocculation of proteins and other materials during cooling
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What is body? How is it controlled?
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Subcharacteristic of mouthfeel
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What is mouthfeel?
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Tactile character of beer. Controlled by amount of dextrins & medium length proteins.
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What is body? How is it controlled?
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Viscosity of beer. Controlled by increasing/decreasing unfermented dextrins - more - use more grist, mash hotter
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What is alcohol warmth? How is it controlled?
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Sensation of warmth or burning, control by increasing/reducing fermentables, temperature
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What is creaminess? How is it controlled?
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Sensation of smoothness or roundness to a beer - opposite of crispness. Can be increased with oats.
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What is astringency? How is it controlled?
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Puckery sensation, controlled by tannins, lingering hop bitterness. Reduce by not sparging too long or hot.
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What is carbonation? How is it controlled?
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Sparkling sensation. Controlled by increasing CO2 pressure in kegs, or adding more sugar/yeast at bottling.
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What is a proteolytic enzyme?
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Works on - proteins
Temperature - works at Protein Rest Description - works on proteins Effect on beer - reduces cloudiness, can reduce head |
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What is a diastatic enzyme?
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Works on - starches
Subset - Beta & Alpha amylase Temperature - Saccharification Description - beta removes small side chains, alpha breaks in the middle Effect on beer - beta creates more fermentable beer, alpha creates thicker bodied beer |
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What is krausening? How does it affect beer?
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Description - Addition of a portion of actively fermenting wort to a wort that has finished fermenting
Effect on beer - natural carbonation |
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What is gypsum? How does its addition affect beer?
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Description - Calcium sulfate, key for Burtonization
Effect on Beer - increases calcium and sulfate, acidifies wort. Increases hop effect. |
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What are finings? How do they affect beer?
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Compound added to the wort during hot break or during secondary
Effect on beer - coagulates proteins, precipiates tannins, clears beer |
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How do you get good head retention?
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Medium length proteins, mash process
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How do you get good clarity in a beer?
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Protein rest, long boil, rapid chill, fining agents, sanitation
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How do you get proper diacetyl level for style?
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Yeast choice
Fermentation temperature - cold secondary can keep diacetyl high Premature racking from yeast |
