<_MOD_>2014-06-19 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2014-06-19 Solera Barrel Sour #1 Steven Prochaska 2014-07-06 1992-02-01 640.0000000 640.0000000 0 0 2820 3600 0 0 <_MOD_>1970-09-18 stevens Pot and Cooler ( 5 Gal/19 L) - All Grain 1280.0000000 144.0000000 1 0.3000000 32.0000000 0 1 957.4400000 60.0000000 9.0000000 1 192.0000000 96.0000000 4.0000000 0.0000000 640.0000000 51.2000000 0.0000000 70.0000000 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_>1969-12-31 Straight (Unblended) Lambic Sour Ale BJCP 2008 4 17 0 1.0400000 1.0540000 1.0010000 1.0100000 0.0000000 10.0000000 1.8000000 2.6000000 3.0000000 7.0000000 5.0000000 6.5000000 Complex, sour/acidic, pale, wheat-based ale fermented by a variety of Belgian microbiota. Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling. Straight lambics are single-batch, unblended beers. Since they are unblended, the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. They are generally served young (6 months) and on tap as cheap, easy-drinking beers without any filling carbonation. Younger versions tend to be onedimensionally sour since a complex Brett character often takes upwards of a year to develop. An enteric character is often indicative of a lambic that is too young. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Since the wild yeast and bacteria will ferment ALL sugars, they are bottled only when they have completely fermented. Lambic is served uncarbonated, while gueuze is served effervescent. IBUs are approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics. Aroma: A decidedly sour/acidic aroma is often dominant in young examples, but may be more subdued with age as it blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket. A mild oak and/or citrus aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. Older versions are commonly fruity with aromas of apples or even honey. No hop aroma. No diacetyl. Appearance: Pale yellow to deep golden in color. Age tends to darken the beer. Clarity is hazy to good. Younger versions are often cloudy, while older ones are generally clear. Head retention is generally poor. Head color is white. Flavor: Young examples are often noticeably sour and/or lactic, but aging can bring this character more in balance with the malt, wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in the older examples, where they are reminiscent of apples or other light fruits, rhubarb, or honey. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is low to none. No hop flavor. No diacetyl. Mouthfeel: Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. As a rule of thumb lambic dries with age, which makes dryness a reasonable indicator of age. Has a medium to high tart, puckering quality without being sharply astringent. Virtually to completely uncarbonated. Unmalted wheat (30-40%), Pilsner malt and aged (surannes) hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. The only bottled version readily available is Cantillon Grand Cru Bruocsella of whatever single batch vintage the brewer deems worthy to bottle. De Cam sometimes bottles their very old (5 years) lambic. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon, De Cam, Cantillon, Drie Fonteinen, Lindemans, Timmermans and Girardin. http://www.bjcp.org <_MOD_>2014-06-19 Single Infusion, Full Body, Batch Sparge 152.0000000 72.0000000 212.0000000 72.0000000 5.4000000 180.0000000 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_>2014-06-19 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2014-06-19 Mash In 0 380.0000000 156.0000000 45.0000000 2.0000000 0.0000000 0.3000000 1280.0000000 72.0000000 144.0000000 0.0000000 72.0000000 0.0000000 152.0000000 172.4858055 0.0000000 <_TExpanded>1 1 1280.0000000 144.0000000 0.3000000 <_MOD_>2014-06-19 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_>2014-06-19 Keg 38.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>1969-12-31 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 21.0000000 365.0000000 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_>2014-06-19 Ingredients 7405 1 1 7182 7 <_XName>Ingredients 16 <_MOD_>2014-06-19 Pale Malt (2 Row) Bel Belgium 0 1 0.0000000 112.0000000 3.0000000 80.0000000 0.0000000 73.6842105 0 1 1.5000000 4.0000000 60.0000000 10.5000000 0.0000000 0 1 100.0000000 Base malt for all beer styles Higher potential yield than US, English equivalent pale ale malts 60.0000000 0.0800000 Pale Liquid Extract <_MOD_>2014-06-19 Vienna Malt Germany 0 1 0.0000000 16.0000000 3.5000000 78.0000000 0.0000000 10.5263158 0 2 1.5000000 4.0000000 50.0000000 11.0000000 0.0000000 0 1 90.0000000 Kiln dried malt darker than Pale Malt, but not as dark as Munich Malt Imparts a golden to orange color to the beer. 60.0000000 0.0800000 Pale Liquid Extract <_MOD_>2014-06-19 Wheat, Flaked US 0 1 0.0000000 16.0000000 1.6000000 77.0000000 0.0000000 10.5263158 0 3 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_>2014-06-19 Acid Malt Germany 0 1 0.0000000 8.0000000 3.0000000 58.7000000 0.0000000 5.2631579 0 4 1.5000000 4.0000000 0.0000000 6.0000000 0.0000000 0 1 10.0000000 Acid malt contains acids from natural lactic acids. Used by German brewers to adjust malt PH without chemicals to adhere to German purity laws. Also enhances the head retention. 60.0000000 0.0800000 Pale Liquid Extract <_MOD_>2014-06-19 German Tradition Germany 0 0 6.0000000 4.5000000 100.0000000 0.0000000 0.4000000 10.0000000 60.0000000 0.0000000 Close descendant of Hallertauer Mittelfrueh bred for high yield. Used for: Lager, Pilsner, Bock, some Weizens Aroma: Medium intense floral and herbal (grassy) tones Substitutes: Hallertau Mittelfruh, Liberty, Hersbrucker Storage: Unknown 5-7% AA / 4-5% Beta 8.8948697 5 0 1 1.6000000 <_MOD_>2014-06-19 French Saison Wyeast Labs 3711 0 0 1 1.7000000 1.0000000 0.0000000 6.0000000 6 1 2014-07-06 2014-06-19 100.0000000 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 Belgian Sour Mix 1 White Labs WLP655 0 0 1 1.7000000 1.0000000 0.0000000 6.0000000 7 1 2014-07-06 2014-06-19 100.0000000 68.0000000 72.0000000 65.0000000 72.0000000 0 1 0 5 2011-03-06 Belgian sour beers (in secondary) Note: Bacteria to use in secondary only. A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. <_TExpanded>1 2 0 0 1.0480000 1.0040000 1.0180000 1.0110000 960.0000000 1.0370000 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 25.3603709 1 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1