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Thread: Carbonation Per Style

  1. #1
    Join Date
    Apr 2007
    Posts
    97

    Carbonation Per Style

    anyone ever come across a nice chart or table that has recommended CO2 levels for different styles of beer?

  2. #2
    Join Date
    Jun 2006
    Location
    Framingham, MA USA
    Posts
    343

    Just did a quick search and found this...

    ALES: -- CO2 VOLUMES
    Barley Wine:
    " Barley Wine -- 1.3 to 2.3

    Belgian Specialty:
    " Flanders Brown -- 1.9 to 2.5
    " Dubbel -- 1.9 to 2.4
    " Trippel -- 1.9 to 2.4
    " Belgian Ale -- 1.9 to 2.5
    " Belgian Strong Ale -- 1.9 to 2.4
    " White -- 2.1 to 2.6
    " Lambic Gueuze -- 3.0 to 4.5
    " Lambic Faro -- ?
    " Lambic Fruit -- 2.6 to 4.5

    English Bitter:
    " English Ordinary -- 0.75 to 1.3
    " English Special -- 0.75 to 1.3
    " English Extra Special -- 0.75 to 1.3

    Scottish Ale:
    " Scottish Light -- 0.75 to 1.3
    " Scottish Heavy -- 0.75 to 1.3
    " Scottish Export -- 0.75 to 1.3

    Pale Ale:
    " Classic English Pale Ale -- 1.5 to 2.3
    " India Pale Ale -- 1.5 to 2.3
    " American Style Pale Ale -- 2.26 to 2.78

    English & Scottish Strong Ale:
    " English Old Ale / Strong Ale -- 1.5 to 2.3
    " Strong Scotch Ale -- 1.5 to 2.3

    Brown Ale:
    " English Brown Ale -- 1.5 to 2.3
    " English Mild Ale -- 1.3 to 2.0
    " American Brown Ale -- 1.5 to 2.5

    Porter:
    " Robust Porter -- 1.8 to 2.5
    " Brown Porter -- 1.7 to 2.5

    Stout:
    " Classic Dry Irish -- 1.6 to 2.0
    " Foreign Style -- 2.3 to 2.6
    " Sweet Stout -- 2.0 to 2.4
    " Imperial Stout -- 1.5 tp 2.3

    LAGERS:
    Bock:
    " Traditional German Dark -- 2.2 to 2.7
    " Helles Bock -- 2.16 to 2.73
    " Doppelbock -- 2.26 to 2.62
    " Eisbock -- 2.37

    Bavarian Dark:
    " Munich Dunkel -- 2.21 to 2.66
    " Schwarzbier -- 2.2 to 2.6

    American Dark:
    " American Dark -- 2.5 to 2.7

    Dortmund/Export:
    " Dortmund/Export -- 2.57

    Munich Helles:
    " Munich Helles -- 2.26 to 2.68

    Classic Pilsener:
    " German Pilsener -- 2.52
    " Bohemian Pilsener -- 2.3 to 2.5

    American Light Lager:
    " Diet/"Lite" -- 2.57
    " American Standard -- 2.57
    " American Premium -- 2.57 to 2.73
    " Dry -- 2.6 to 2.7

    Vienna/Oktoberfest/Marzen:
    " Vienna -- 2.4 to 2.6
    " Oktoberfest/Marzen -- 2.57 to 2.73

    MIXED STYLE:
    German Ale:
    " Dusseldorf-style Altbier -- 2.16 to 3.09
    " Kolsch -- 2.42 to 2.73

    Cream Ale:
    " Cream Ale -- 2.6 to 2.7

    Fruit Beer:
    " Fruit Ale or Lager -- varies

    Herb Beer:
    " Herb Ale or Lager -- varies

    American Wheat:
    " American Wheat Beer -- 2.3 to 2.6

    Specialty Beers:
    " Ales or Lagers -- varies

    Smoked Beer:
    " Bamberg-style Rauchbier -- 2.16 to 2.57
    " Other styles -- ?

    California Common;
    " California Common Beer -- 2.4 to 2.8

    German Wheat Beer:
    " Berliner Weisse -- 3.45
    " German-style Weizen (Weissbier) -- 3.6 to 4.48
    " German-style Dunkelweizen -- 3.6 to 4.48
    " German-style Weizenbock -- 3.71 to 4.74
    ________________
    Matthew Steinberg
    Co-Founder
    Exhibit 'A' Brewing Co.
    Framingham, MA USA

    Head Brewer
    Filler of Vessels
    Seller of Liquid
    Barreled Beer Aging Specialist
    Yeast Wrangler
    Microbe Handler
    Malt Slinger
    Hop Sniffer
    Food Eater
    Music Listener

  3. #3
    Join Date
    Apr 2007
    Posts
    97
    thats the same results i pulled up a little bit ago. thanks.

    we were just discussing and tasting some german pils and belgian tripel and thought that those numbers seemed a little low.?.

    whats your thought on german pilsner and tripel carbonation?
    i wanna say i've had more pils and trips on the high side of those ranges.

  4. #4
    Join Date
    Oct 2007
    Posts
    24

    It's all about the temperature....

    Ever had a real ale ice cold? Flat as a tac. But, warm it up a bit, and it comes to life. Same with most styles of beer. However, some beers need to be served a little colder than others. It sorta sounds like you're comparing apples with oranges. Pilsner & Belgial Tripel deserve to be treated differently - temperature & carbonation wise that is. A bit cooler for the pils & a little (perhaps) more carbonated, and a liitle warmer and perhaps the same carbn. as the pils (or a little less) for the Belgian.

    Hope that all made sense.

    Cheers,

    Matt

  5. #5
    Join Date
    May 2005
    Location
    Madison, WI
    Posts
    254
    I'd take those numbers with a grain of salt. Brew Like a Monk claims that all of the trappist-ish ales are above 3 volumes, with Duvel being 4.25 and Orval being 5. Even an ice cold Duvel will foam like crazy. The 0.75 volumes listed at the low end of cask ales is about what you would see in a closed fermenter at atmospheric pressure (entirely CO2 in the headspace) - I could see that being true after a cask has been served for a while, but not as a level that's targeted by a brewer.

    I'm wondering if there's more than one unit called "volumes of CO2". I have a chart from a gas blender manufacturer that claims Guinness is served at 1.2 volumes of CO2. I might believe that number on its own, but the chart shows it happening at 24.5 psi with 70% nitrogen at 38 degf. Those conditions should give closer to 2.1 volumes of CO2 as I understand the unit.

    Joe
    Last edited by jwalts; 09-24-2008 at 04:46 PM.

  6. #6
    Join Date
    Jul 2006
    Posts
    50
    I will agree those two styles do seem a bit low, but I would say around 2.7 for a Pils and in the 3's for triples. That is at least my experience

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