<_MOD_>1969-12-31 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2014-05-01 The Nine Steven Prochaska 2012-06-10 1992-02-01 704.0000000 665.6000000 0 0 5520 2400 0 0 <_MOD_>2012-10-24 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_>2012-10-25 Belgian Tripel Belgian Strong Ale BJCP 2008 3 18 0 1.0750000 1.0850000 1.0080000 1.0140000 20.0000000 40.0000000 2.4000000 4.0000000 4.5000000 7.0000000 7.5000000 9.5000000 http://www.bjcp.org/2008styles/style18.html#1c Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Usually has a more rounded malt flavor but should not be sweet. History: Originally popularized by the Trappist monastery at Westmalle. High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Most Trappist versions have at least 30 IBUs and are very dry. Traditionally bottle-conditioned ("refermented in the bottle"). Pilsner malt. Up to 20% white sugar.Caravienne malt and Dextrine malt for head retention. Noble or Styrian Goldings hops. Unique Belgian yeast strains. Warmer fermentation temperatures. Westmalle Tripel,La Rulles Tripel,St. Bernardus Tripel,Chimay Cinq Cents (White),Watou Tripel,Val-Dieu Triple,Affligem Tripel,Grimbergen Tripel,La Trappe Tripel,Witkap Pater Tripel,Corsendonk Abbey Pale Ale,St.Feuillien Tripel,Dragonmead Final Absolution <_MOD_>2012-10-24 Single Infusion, Light Body, Batch Sparge 208.0000000 85.0000000 212.0000000 92.0000000 5.4000000 170.0000000 1 90.0000000 1 1 1 0.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2012-10-24 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>1970-03-01 Mash In 0 624.0000000 148.0000000 90.0000000 2.0000000 0.0000000 0.3000000 1280.0000000 92.0000000 128.0000000 0.0000000 85.0000000 0.0000000 208.0000000 158.0821363 0.0000000 <_TExpanded>1 1 1280.0000000 128.0000000 0.3000000 <_MOD_>2012-10-25 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2012-10-24 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2012-10-25 Ale, Two Stage 67.0000000 74.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 16.0000000 23.0000000 7.0000000 30.0000000 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_>2012-10-24 New Folder 7405 1 1 7182 7 <_XName>Ingredients 16 <_MOD_>2012-10-25 Pilsen Malt 2-Row (Briess) US Briess 0 1 880.0000000 184.0000000 1.0000000 80.5000000 0.0000000 78.6324786 0 1 2.0000000 4.5000000 130.0000000 11.3000000 0.0000000 0 1 100.0000000 FLAVOR: Subtle Malty, Delicately Sweet Very light colored base malt. Produces exceptionally clear, crisp wort. Pilsen Malt has a slightly lower protein level than 2-Row Brewers Malt. 60.0000000 0.0281250 LME Pilsen Light (Briess) <_MOD_>2012-10-25 Caramel Malt - 10L (Briess) US Briess 0 1 80.0000000 24.0000000 10.0000000 75.0000000 0.0000000 10.2564103 0 2 0.0000000 7.0000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Candy-like Sweetness, Mild Carmel Golden 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 & stability 60.0000000 0.1000000 <_MOD_>2012-10-24 Saaz Czech Republic 2 2 7.8000000 3.5000000 50.0000000 5.0000000 0.9512370 42.0000000 60.0000000 0.0000000 Used for: Pilsners and Bohemian style lagers Aroma: Delicate, mild, clean, somewhat floral -- Noble hops Substitutes: Tettnanger, Lublin Examples: Pulsner Urquell 23.0522165 3 0 1 1.5000000 <_MOD_>2012-10-25 Saaz Czech Republic 2 2 7.8000000 3.5000000 50.0000000 6.0000000 0.9512370 42.0000000 20.0000000 3.0000000 Used for: Pilsners and Bohemian style lagers Aroma: Delicate, mild, clean, somewhat floral -- Noble hops Substitutes: Tettnanger, Lublin Examples: Pulsner Urquell 13.9606715 4 0 1 1.5000000 <_MOD_>1973-09-20 Whirlfloc Tablet 1 Clarity 640.0000000 13 1.0000000 640.0000000 9.0000000 0.1000000 0 0 15.0000000 Aids in clearing yeast and chill haze. Easy to use tablet form. 1 0 5 <_MOD_>2012-10-25 Abbey Ale White Labs WLP530 0 0 1 1.2000000 1.0000000 0.0000000 6.0000000 6 1 2012-06-10 2012-11-27 100.0000000 75.0000000 80.0000000 66.0000000 72.0000000 0 0 0 5 2003-06-14 Belgian Trappist Ale, Spiced Ale, Trippel, Dubbel, Grand Cru Used in two of six remaining Trappist breweries. Distinctive plum and fruitiness. Good for high gravity beers. <_MOD_>2012-10-25 Sugar, Table (Sucrose) US 2 1 0.0000000 26.0000000 1.0000000 100.0000000 0.0000000 11.1111111 0 7 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 1 0 10.0000000 White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer. 60.0000000 0.0800000 <_TExpanded>1 2 0 0 1.0760000 1.0060000 1.0180000 1.0080000 896.0000000 1.0550000 35.0000000 3.4000000 5.2000000 5.8000000 1.0100000 30 155.0000000 1 1.0000000 50.7207417 1 640.0000000 640.0000000 72.0000000 28.0000000 10.0000000 1.0756938 0 <_TExpanded>1