<_MOD_>2012-07-21 Selections 7372 0 1 1 <_XName>Selections 16 <_MOD_>2012-07-21 The 6th Glass Steven Prochaska 2012-08-05 1992-02-01 640.0000000 640.0000000 0 0 4620 1800 0 0 <_MOD_>2012-07-13 Steven's Pot and Cooler (5 gal) - All Grain- Big Beer 1280.0000000 128.0000000 1 0.3000000 0.0000000 0 1 860.1600000 60.0000000 9.0000000 1 128.0000000 64.0000000 4.0000000 0.0000000 640.0000000 64.0000000 0.0000000 65.0000000 100.0000000 Popular 10 gallon setup for all grain brewing. Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 15 gallon brew pot for full size boil of the 12+ gallons of wort. <_MOD_>2012-07-13 Belgian Dark Strong Ale Belgian Strong Ale BJCP 2008 5 18 0 1.0750000 1.1100000 1.0100000 1.0240000 20.0000000 35.0000000 2.3000000 2.9000000 12.0000000 22.0000000 8.0000000 11.0000000 A dark, very rich, complex, very strong Belgian ale. Complex, rich, smooth and dangerous. Most versions are unique in character reflecting characteristics of individual breweries. Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions, which can be rather sweet and full-bodied. Higher bitterness is allowable in Abbey-style beers with a higher FG. Barleywine-type beers (e.g., Scaldis/Bush, La Trappe Quadrupel, Weyerbacher QUAD) and Spiced/Christmas-type beers (e.g., N’ice Chouffe, Affligem Nöel) should be entered in the Belgian Specialty Ale category (16E), not this category. Traditionally bottle-conditioned (“refermented in the bottle”). Aroma: Complex, with a rich malty sweetness, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a Munich-type quality often with a caramel, toast and/or bready aroma. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clovelike. Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. Hops are not usually present (but a very low noble hop aroma is acceptable). No diacetyl. No dark/roast malt aroma. No hot alcohols or solventy aromas. No recognizable spice additions. Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). Huge, dense, moussy, persistent cream- to light tancolored head. Can be clear to somewhat hazy. Flavor: Similar to aroma (same malt, ester, phenol, alcohol, hop and spice comments apply to flavor as well). Moderately malty or sweet on palate. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry, Abbey versions can be medium-dry to sweet). Low bitterness for a beer of this strength; alcohol provides some of the balance to the malt. Sweeter and more full-bodied beers will have a higher bitterness level to balance. Almost all versions are malty in the balance, although a few are lightly bitter. The complex and varied flavors should blend smoothly and harmoniously. Mouthfeel: High carbonation but no carbonic acid “bite.” Smooth but noticeable alcohol warmth. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium, while Abbey-style beers can be quite full and creamy). Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Water can be soft to hard. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, other Belgian specialty grains for character. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). Noble-type, English-type or Styrian Goldings hops commonly used. Spices generally not used; if used, keep subtle and in the background. Avoid US/UK crystal type malts (these provide the wrong type of sweetness). Westvleteren 12 (yellow cap), Rochefort 10 (blue cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Achel Extra Brune, Rochefort 8 (green cap), Southampton Abbot 12, Chimay Grande Reserve (Blue), Brasserie des Rocs Grand Cru, Gulden Draak, Kasteelbier Bière du Chateau Donker, Lost Abbey Judgment Day, Russian River Salvation http://www.bjcp.org <_MOD_>2012-07-13 Single Infusion, Light Body, Batch Sparge 236.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 1 90.0000000 1 0 1 0.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2012-07-13 steps 7432 1 7149 1 <_XName>steps 16 <_MOD_>1970-07-23 Mash In 0 708.0000000 150.0000000 75.0000000 2.0000000 0.0000000 0.3000000 1280.0000000 72.0000000 128.0000000 0.0000000 72.0000000 0.0000000 236.0000000 162.8590983 0.0000000 <_TExpanded>1 1 1280.0000000 128.0000000 0.3000000 <_MOD_>2012-07-13 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_>2012-07-13 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2017-06-11 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 55.0000000 65.0000000 55.0000000 1 14.0000000 30.0000000 7.0000000 60.0000000 1 Two stage ale fermentation suitable for just about any ale. Two stage fermentations are used by many homebrewers to improve flavor by separating the active yeast and trub from the beer early. <_MOD_>2012-07-13 Ingredients 7405 1 7182 14 <_XName>Ingredients 16 <_MOD_>2012-07-13 Pale Ale Malt 2-Row (Briess) US Briess 0 1 503.5258898 201.0000000 3.5000000 80.0000000 0.0000000 74.4444444 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_>2012-07-13 Carafa Special I (Weyermann) Germany Weyermann 0 1 0.0000000 14.0000000 320.0000000 77.9000000 0.0000000 5.1851852 2 1.5000000 3.1000000 0.0000000 10.0000000 0.0000000 0 0 5.0000000 Chocolate malt. Dark beers, Alts, Bockbiers. Adds color and aroma. De-husked, smoother tasting 60.0000000 0.0781250 <_MOD_>2012-07-13 Munich Malt Germany 0 1 0.0000000 12.0000000 9.0000000 80.0000000 0.0000000 4.4444444 3 1.3000000 5.0000000 72.0000000 11.5000000 0.0000000 0 1 80.0000000 Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers 60.0000000 0.0800000 Amber Liquid Extract <_MOD_>2012-07-13 Wheat - White Malt (Briess) US Briess 0 1 112.0000000 9.0000000 2.3000000 85.0000000 0.0000000 3.3333333 4 1.0000000 4.0000000 145.0000000 14.5000000 0.0000000 0 1 100.0000000 FLAVOR: Creamy, Sweet, Malty, Wheat, Floury Imparts malty flavor not obtainable from raw wheat. Use with rice hulls to improve lautering and help prevent stuck mash. White Wheat Malt contributes to foam production and foam stability. 60.0000000 0.0781250 DME Wheat Bavarian (Briess) <_MOD_>2012-07-13 Candi Sugar, Dark Belgium 2 1 0.0000000 14.0000000 275.0000000 78.3000000 0.0000000 5.1851852 5 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 20.0000000 Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color. 60.0000000 0.0800000 <_MOD_>2012-07-13 Dextrose (Briess) US (Briess) 2 1 0.0000000 10.0000000 1.0000000 99.0000000 0.0000000 3.7037037 6 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 0.0000000 Colorless and sweet 99% fermentable 60.0000000 0.0781250 <_MOD_>2012-07-13 Brown Sugar, Dark US 2 1 0.0000000 6.0000000 50.0000000 100.0000000 0.0000000 2.2222222 7 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 10.0000000 Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales. 60.0000000 0.0800000 <_MOD_>1969-12-31 Molasses US 2 1 0.0000000 4.0000000 80.0000000 78.3000000 0.0000000 1.4814815 8 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 5.0000000 Imparts a strong, sweet flavor. Used primarily in stouts and porters. 60.0000000 0.0800000 <_MOD_>2012-07-13 Perle Germany 0 0 10.3000000 4.7500000 50.0000000 1.9943609 0.4273977 15.0000000 60.0000000 0.0000000 Used for: General purpose bittering for US and German ales, lagers Aroma: Slightly spicy, pleasant aroma, minty Substitutes: Chinook, Galena, Northern Brewer Examples: Sierra Nevada Pale Ale, Pale Bock 17.7646359 9 0 1 1.2500000 <_MOD_>2012-07-13 Tradition Germany 0 0 6.0000000 4.5000000 50.0000000 0.0000000 0.4273977 10.0000000 30.0000000 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 5.2776491 10 0 1 1.0000000 <_MOD_>1969-12-31 Whirlfloc Tablet 1 Clarity 640.0000000 13 0.5000000 640.0000000 7.0000000 0.1000000 0 0 15.0000000 Aids in clearing yeast and chill haze. Easy to use tablet form. 1 0 11 <_MOD_>1969-12-31 Yeast Nutrient 4 Fermentation 640.0000000 6 1.0000000 640.0000000 0.0000000 0.2500000 0 0 15.0000000 Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. 1 0 12 <_MOD_>2012-07-21 Coriander Seed 0 Belgian Wit 640.0000000 1 7.0000000 640.0000000 0.0000000 0.2500000 0 0 5.0000000 Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel. 1 0 13 <_MOD_>2012-07-21 Belgian Strong Ale Yeast White Labs WLP545 0 0 1 1.7000000 1.0000000 0.0000000 6.0000000 14 1 2012-08-05 2012-07-06 100.0000000 78.0000000 85.0000000 65.0000000 73.0000000 0 0 0 5 2011-03-06 Belgian dark strongs, Abbey ales and Christmas beers From the Ardennes region of Belgium, this classic strain produces moderate esters and spicy phenolic character. Results in a dry but balanced finish. Use for dark or strong abbey ales. <_TExpanded>1 2 0 0 1.0880000 1.0090000 1.0180000 1.0110000 860.1600000 1.0720000 late additions on the sugars 30.0000000 4.0000000 5.2000000 6.0000000 1.0100000 30 155.0000000 1 1.0000000 67.6276557 1 640.0000000 640.0000000 72.0000000 22.0000000 10.0000000 1.0730000 0 <_TExpanded>1