<_MOD_>1969-12-31 Selections 7372 0 1 1 <_XName>Selections 16 <_MOD_>2012-05-01 Tank 7 clone Steven Prochaska 2012-06-30 1990-06-01 672.0000000 640.0000000 0 0 0 0 <_MOD_>2012-04-30 Steven's Pot and Cooler (5 Gal) - All Grain 1280.0000000 128.0000000 1 0.3000000 25.6000000 1 1 900.8000000 60.0000000 9.0000000 1 128.0000000 64.0000000 5.0000000 0.0000000 672.0000000 32.0000000 0.0000000 72.0000000 100.0000000 Popular all grain setup. 10 Gallon cooler as mash tun with false bottom, and 7-9 gallon brewpot capable of boiling at least 6 gallons of wort without spilling over. Primarily used for single infusion mashes. <_MOD_>2012-05-01 Saison Belgian and French Ale BJCP 2008 3 16 0 1.0480000 1.0650000 1.0020000 1.0120000 20.0000000 35.0000000 2.3000000 2.9000000 5.0000000 14.0000000 5.0000000 7.0000000 A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity. A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses. Varying strength examples exist (table beers of about 5% strength, typical export beers of about 6.5%, and stronger versions of 8%+). Strong versions (6.5%-9.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Sweetness decreases and spice, hop and sour character increases with strength. Herb and spice additions often reflect the indigenous varieties available at the brewery. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. All of these beers share somewhat higher levels of acidity than other Belgian styles while the optional sour flavor is often a variable house character of a particular brewery. Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb, spice and alcohol aroma. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium-high spicy or floral hop aroma is usually present. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. When phenolics are present they tend to be peppery rather than clove-like. A low to moderate sourness or acidity may be present, but should not overwhelm other characteristics. Spice, hop and sour aromatics typically increase with the strength of the beer. Alcohols are soft, spicy and low in intensity, and should not be hot or solventy. The malt character is light. No diacetyl. Appearance: Often a distinctive pale orange but may be golden or amber in color. There is no correlation between strength and color. Long-lasting, dense, rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent. Flavor: Combination of fruity and spicy flavors supported by a soft malt character, a low to moderate alcohol presence and tart sourness. Extremely high attenuation gives a characteristic dry finish. The fruitiness is frequently citrusy (orange- or lemon-like). The addition of one of more spices serve to add complexity, but shouldn’t dominate in the balance. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions; phenols tend to be lower than in many other Belgian beers, and complement the bitterness. Hop flavor is low to moderate, and is generally spicy or earthy in character. Hop bitterness may be moderate to high, but should not overwhelm fruity esters, spices, and malt. Malt character is light but provides a sufficient background for the other flavors. A low to moderate tart sourness may be present, but should not overwhelm other flavors. Spices, hop bitterness and flavor, and sourness commonly increase with the strength of the beer while sweetness decreases. No hot alcohol or solventy character. High carbonation, moderately sulfate water, and high attenuation give a very dry finish with a long, bitter, sometimes spicy aftertaste. The perceived bitterness is often higher than the IBU level would suggest. No diacetyl. Mouthfeel: Light to medium body. Alcohol level can be medium to medium-high, though the warming character is low to medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing and not to the point of puckering. Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. A saison is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish. Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin http://www.bjcp.org <_MOD_>2012-04-30 Single Infusion, Light Body, Batch Sparge 222.9457452 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 1 90.0000000 1 1 1 25.6000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2012-05-01 steps 7432 1 7149 1 <_XName>steps 16 <_MOD_>2012-04-30 Mash In 0 557.3643629 150.0000000 75.0000000 2.0000000 25.6000000 0.3000000 1280.0000000 72.0000000 128.0000000 0.0000000 72.0000000 0.0000000 222.9457452 164.3402644 0.0000000 <_TExpanded>1 1 1280.0000000 128.0000000 0.3000000 <_MOD_>2012-04-30 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2012-04-30 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2012-05-01 Ale, Two Stage 75.0000000 75.0000000 75.0000000 75.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 10.0000000 10.0000000 7.0000000 30.0000000 1 <_MOD_>2012-05-01 Ingredients 7405 1 7182 8 <_XName>Ingredients 16 <_MOD_>2012-04-30 Pale Ale Malt 2-Row (Briess) US Briess 0 1 880.0000000 151.6927351 3.5000000 80.0000000 0.0000000 68.0402019 1 1.5000000 4.0000000 85.0000000 11.7000000 0.0000000 0 1 100.0000000 Flavor:Malty Color Golden Hues Can be used as a base malt. More pronounced malty flavor than 2-Row Brewers Malt. Use with 2-Row Brewers Malt for rich malt flavor and additional color. 60.0000000 0.0281250 Sparkling Amber Liquid (Briess) <_MOD_>2012-04-30 Corn - Yellow, Flaked (Briess) US Briess 0 1 0.0000000 42.8353401 1.3000000 85.5000000 0.0000000 19.2133472 2 0.0000000 9.5000000 0.0000000 10.0000000 0.0000000 0 1 0.0000000 produce a beer with a mild, less malty flavor produce a drier, more crisp beer. APPLICATIONS Use up to 40% as a cereal adjunct in the total grist 60.0000000 0.0781250 Carafoam <_MOD_>2012-04-30 Wheat Malt, Dark (Weyermann) Germany Weyermann 0 1 0.0000000 15.2088350 7.0000000 82.2300000 0.0000000 6.8217651 3 1.7000000 4.5000000 50.0000000 11.7000000 0.0000000 0 1 50.0000000 Darker wheat malt, used as a base malt in many wheat styles. Wheat beers, Koelsch, Alts. 60.0000000 0.0781250 Wheat Liquid Extract <_MOD_>2012-04-30 Wheat, Flaked US 0 1 0.0000000 13.2088350 1.6000000 77.0000000 0.0000000 5.9246858 4 1.5000000 9.0000000 0.0000000 16.0000000 0.0000000 0 1 40.0000000 Flaked wheat adds to increased body and foam retention Used in place of raw or torrified wheat for faster conversion and better yield. May be used in small amounts to improve head retention and body Examples: Belgian White beer, Wit 60.0000000 0.0800000 Wheat Liquid Extract <_MOD_>2012-05-01 Tradition Germany 0 0 6.0000000 4.5000000 40.0000000 0.0000000 1.0000000 10.0000000 60.0000000 0.0000000 Close descendant of Hallertauer Mittelfrueh bred for high yield. Used for: Lager, Pilsner, Bock, some Weizens Aroma: Fine - similar to Hallertauer Mittelfrueh Substitutes: Hallertauer Mittelfrueh, Liberty, Ultra 24.6856762 5 0 1 1.0000000 <_MOD_>1969-12-31 Simcoe U.S. 2 0 13.0000000 4.5000000 20.0000000 0.0000000 0.5000000 18.0000000 30.0000000 0.0000000 High alpha bittering hops with good aroma characteristics. Used for: IPAs Aroma: Citrus and pine-like aroma Substitutes: N/A 13.6388361 6 0 1 1.0000000 <_MOD_>2012-04-30 French Saison Wyeast Labs 3711 0 0 1 1.7000000 1.0000000 0.0000000 6.0000000 7 1 2012-06-30 2012-04-06 100.0000000 77.0000000 83.0000000 65.0000000 77.0000000 0 0 0 5 2011-03-06 French and Belgian Saison or Farmhouse ales A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative b <_MOD_>1969-12-31 Amarillo Gold U.S. 1 0 8.5000000 6.0000000 40.0000000 0.0000000 1.0000000 20.0000000 60.0000000 5.0000000 Unknown origin, but character similar to Cascade. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Citrus, flowery Substitutes: Cascade, Centennial 0.0000000 8 1 1 1.0000000 <_TExpanded>1 2 0 0 1.0710000 1.0100000 1.0180000 1.0110000 867.8400000 1.0600000 30.0000000 3.5000000 5.2000000 6.0000000 1.0100000 0 1.0000000 67.6276557 1 640.0000000 640.0000000 72.0000000 38.0000000 10.0000000 1.0700000 0 <_TExpanded>1