Style: Commercial Specialty Beer
All StylesStyle Profile
BU:GU
0.53
Hops
6.9 g/L
Mash pH
5.50
Dry Hop
0.8 g/L
Style Guidelines BJCP 2021 Beer
OG 1.06
FG 1.012
IBU 31
ABV 6.2%
SRM
Typical Grain Bill
% of total grain weight across all recipes · sums to ~100%
Common Additions
- 58% Pale (67%)
- 50% Toast (30%)
- 44% Crystal (8%)
- 33% Pilsner (67%)
- 25% sugar (20%)
- 23% Wheat (21%)
- 21% Roast (4%)
% of Commercial Specialty Beer recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Bittering 1.02 g/L
Flavour 0.93 g/L
Aroma 1.24 g/L
Whirlpool 0.75 g/L
Dry Hop 4.05 g/L
Common Hops
- 15% Cascade
- 11% Magnum
- 8% Willamette
- 7% East Kent Goldings
- 7% Saaz
- 6% Centennial
- 6% Citra
- 6% Fuggle
- 6% Galaxy
- 5% Northern Brewer
% of Commercial Specialty Beer recipes using each hop
Dry-Hop Rate by Year
g/L · median with IQR range
2020 5.41 g/L
2023 1.7 g/L
dated Commercial Specialty Beer recipes with at least one dry-hop addition
Common Fermentables
- 11% Flaked Oats
- 11% Corn Sugar - Dextrose
- 7% American - Caramel / Crystal 40L
- 7% American - Pale 2-Row
- 7% Belgian - Special B
- 7% German - Pilsner
- 7% United Kingdom - Maris Otter Pale
- 6% Brown Sugar
- 6% Cane Sugar
- 6% US - Pale 2-Row
Colour = malt category · bar = % of recipes
Common Yeasts
- 13% Safale American (US-05) Fermentis
- 8% SafAle English Ale (S-04) Fermentis
- 5% Saflager Lager (W-34/70) Fermentis
- 2% German Ale II (WLP003) White Labs
- 2% Bastogne Belgian Ale (WLP510) White Labs
- 2% Champagne Yeast (WLP715) White Labs
% of Commercial Specialty Beer recipes using each strain
Mash Profile
- 86% Single Infusion
- 14% Step Mash
- 0% Decoction
% of Commercial Specialty Beer recipes with mash data
Typical Water Profile
- 78 ppm Ca²⁺
- 5 ppm Mg²⁺
- 19 ppm Na⁺
- 50 ppm Cl⁻
- 53 ppm SO₄²⁻
- 100 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Most alike in strength, bitterness, colour, grist, hops and yeast.