<_MOD_>2012-10-17 Selections 7372 0 1 1 <_XName>Selections 16 <_MOD_>2012-10-17 Bear's Catch All Steven Prochaska 2012-10-17 1992-02-01 640.0000000 640.0000000 0 0 0 0 0 0 <_MOD_>2012-10-17 Extract Full Boil 640.0000000 160.0000000 1 0.3000000 0.0000000 0 1 729.6000000 60.0000000 10.0000000 1 64.0000000 0.0000000 4.0000000 0.0000000 640.0000000 0.0000000 0.0000000 70.0000000 100.0000000 <_MOD_>1969-12-31 Irish Red Ale Scottish and Irish Ale BJCP 2008 4 9 0 1.0440000 1.0600000 1.0100000 1.0140000 17.0000000 28.0000000 2.1000000 2.6000000 9.0000000 18.0000000 4.0000000 6.0000000 An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish. Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated. Aroma: Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean. Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head. Flavor: Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters. Mouthfeel: Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions. May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast. Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway’s Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Smithwick’s Irish Ale, Beamish Red Ale, Caffrey’s Irish Ale, Goose Island Kilgubbin Red Ale, Murphy’s Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale http://www.bjcp.org <_MOD_>2012-10-17 Single Infusion, Light Body, No Mash Out 40.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 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_>2012-10-17 steps 7432 1 7149 1 <_XName>steps 16 <_MOD_>1969-12-31 Mash In 0 100.0000000 150.0000000 75.0000000 2.0000000 0.0000000 0.3000000 640.0000000 72.0000000 160.0000000 0.0000000 72.0000000 0.0000000 40.0000000 170.1275016 0.0000000 <_TExpanded>1 1 640.0000000 160.0000000 0.3000000 <_MOD_>1969-12-31 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_>2012-10-17 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>1969-12-31 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 1 <_MOD_>2012-10-17 Ingredients 7405 1 7182 10 <_XName>Ingredients 16 <_MOD_>2012-10-17 Caramel Malt - 60L (Briess) US Briess 0 1 0.0000000 8.0000000 60.0000000 73.0000000 0.0000000 5.0000000 1 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Sweet, Pronounced Caramel Deep Golden to Red color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stabili 60.0000000 0.0375000 <_MOD_>2012-10-17 Carapils 6-Row (Briess) US Briess 0 1 0.0000000 8.0000000 1.3000000 73.0000000 0.0000000 5.0000000 2 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: None COLOR: None ITEM NUMBERS AND PACKAGING OPTIONS adds body, foam retention, and beer stability without influencing color or flavor. non-fermentables to balance body and flavor of dark beers Low usage of 1-5% will help achieve desired resu 60.0000000 0.0781250 <_MOD_>2012-10-17 Vienna Malt (Weyermann) Germany Weyermann 0 1 0.0000000 8.0000000 3.0000000 82.2300000 0.0000000 5.0000000 3 1.8000000 3.7000000 50.0000000 10.9000000 0.0000000 0 1 100.0000000 Vienna base malt - used in many continental beer styles. Full bodied, golden color. 60.0000000 0.0781250 Pale Liquid Extract <_MOD_>2012-10-17 Caramel Malt - 40L (Briess) US Briess 0 1 0.0000000 6.0000000 40.0000000 73.0000000 0.0000000 3.7500000 4 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Sweet, Caramel, Toffee Golden to lighr red hues 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stability 60.0000000 0.0781250 <_MOD_>2012-10-17 Caramel/Crystal Malt - 80L US 0 1 0.0000000 6.0000000 80.0000000 74.0000000 0.0000000 3.7500000 5 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Adds body, color and improves head retention. Also called "Crystal" malt. 60.0000000 0.0800000 <_MOD_>2012-10-17 Chocolate (Briess) US Briess 0 1 0.0000000 4.0000000 350.0000000 75.0000000 0.0000000 2.5000000 6 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: Rich Roasted Coffee COLOR: Brown Hues, depending upon usage color adj with minor/no flavor contribution 1-10% for color in Porter &Stout The choc flavor is very complementary when used in higher % in Brown Ales, Porters, Stouts & other Dark 60.0000000 0.0781250 <_MOD_>1969-12-31 Extra Light Dry Extract US 4 1 0.0000000 120.0000000 3.0000000 95.0000000 0.0000000 75.0000000 7 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Very light color dry malt extract for general purpose use. Use as base or to increase gravity of any ale or lager. 60.0000000 0.1900000 <_MOD_>2012-10-17 Brewer's Gold United Kingdom 0 0 6.0000000 3.7000000 66.6666667 0.0000000 1.0000000 50.0000000 60.0000000 0.0000000 Traditional bittering hops for English ales and heavy German lagers. Aroma: Sharp bittering hop Substitutes: Northern Brewer, Galena, Chinook, Eroica Example: Pete's Wicked Ale 19.3074955 8 0 1 1.0000000 <_MOD_>2012-10-17 Centennial U.S. 0 0 10.0000000 4.0000000 33.3333333 6.0000000 0.5000000 40.0000000 60.0000000 0.0000000 Used for: General purpose bittering, aroma in American ales and Wheats Aroma: Floral, citrus aroma, spicy, clean bittering flavor Substitutes: Galena, Eroica, Nugget, Bullion Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot 16.0895796 9 0 1 1.6000000 <_MOD_>2012-10-17 Irish Ale Yeast White Labs WLP004 0 0 1 0.0000000 1.0000000 0.0000000 6.0000000 10 1 2012-10-17 2012-02-27 100.0000000 69.0000000 74.0000000 65.0000000 68.0000000 0 0 0 5 2003-06-14 Irish Ales, Stouts, Porters, Browns, Reds and Pale Ale Excellent for Irish Stouts. Produces slight hint of diacetyl balanced by a light fruitiness and a slightly dry crispness. <_TExpanded>1 1 0 0 1.0790000 1.0200000 1.0180000 1.0110000 640.0000000 1.0500000 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1