<_MOD_>2017-12-07 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2017-12-07 Brett Grisette Steven Prochaska 2014-07-27 1992-02-01 640.0000000 0 588.8000000 0 0 0 3720 3300 0 0 <_MOD_>1970-03-20 stevens Pot and Cooler ( 5 Gal/19 L) - All Grain 1280.0000000 144.0000000 1 0.3000000 32.0000000 0.0000000 0 1 958.6666667 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. 0 0 <_MOD_>2014-07-10 Specialty Beer Specialty Beer BJCP 2008 1 23 2 1.0300000 1.1100000 1.0060000 1.0240000 5.0000000 70.0000000 1.8000000 3.0000000 5.0000000 50.0000000 2.5000000 12.0000000 A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and harmony of the resulting combination. The overall uniqueness of the process, ingredients used, and creativity should be considered. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness and drinkability. Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. The base style may be a classic style (i.e., a named subcategory from these Style Guidelines) or a broader characterization (e.g., “Porter” or “Brown Ale”). If a base style is declared, the style should be recognizable. The beer should be judged by how well the special ingredient or process complements, enhances, and harmonizes with the underlying style. Overall harmony and drinkability are the keys to presenting a well-made specialty beer. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. The brewer should recognize that some combinations of base beer styles and ingredients or techniques work well together while others do not make palatable combinations. THE BREWER MUST SPECIFY THE “EXPERIMENTAL NATURE” OF THE BEER (E.G., TYPE OF SPECIAL INGREDIENTS USED, PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED), OR WHY THE BEER DOESN’T FIT AN ESTABLISHED STYLE. For historical styles or unusual ingredients/techniques that may not be known to all beer judges, the brewer should provide descriptions of the styles, ingredients and/or techniques as an aid to the judges. Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma, but harmonious with the other components (yet not totally overpowering them). Overall the aroma should be a pleasant combination of malt, hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. The individual character of special ingredients and processes may not always be identifiable when used in combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note, however, that classic styles will have a different impression when brewed with unusual ingredients, additives or processes. The typical aroma components of classic beer styles (particularly hops) may be intentionally subdued to allow the special ingredients or nature to be more apparent. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. Some ingredients may add color (including to the head), and may affect head formation and retention. Flavor: As with aroma, the distinctive flavor character associated with the stated specialty nature should be noticeable, and may range in intensity from subtle to aggressive. The marriage of specialty ingredients or nature with the underlying beer should be harmonious, and the specialty character should not seem artificial and/or totally overpowering. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation byproducts, such as esters or diacetyl, should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. Some ingredients may add tartness, sweetness, or other flavor by-products. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. The sugary adjuncts, as well as sugar found in fruit, are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. The individual character of special ingredients and processes may not always be identifiable when used in combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note, however, that classic styles will have a different impression when brewed with unusual ingredients, additives or processes. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). Body and carbonation levels should be appropriate to the base beer style being presented. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style. Varies by base style. Bell’s Rye Stout, Bell’s Eccentric Ale, Samuel Adams Triple Bock and Utopias, Hair of the Dog Adam, Great Alba Scots Pine, Tommyknocker Maple Nut Brown Ale, Great Divide Bee Sting Honey Ale, Stoudt’s Honey Double Mai Bock, Rogue Dad’s Little Helper, Rogue Honey Cream Ale, Dogfish Head India Brown Ale, Zum Uerige Sticke and Doppel Sticke Altbier, Yards Brewing Company General Washington Tavern Porter, Rauchenfels Steinbier, Odells 90 Shilling Ale, Bear Republic Red Rocket Ale, Stone Arrogant Bastard http://www.bjcp.org <_MOD_>2014-07-07 Single Infusion, Medium Body 112.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 1 100.0000000 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_>2014-07-07 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2017-12-07 Mash In 0 313.6000000 152.0000000 60.0000000 2.0000000 0.0000000 0.3000000 1280.0000000 72.0000000 144.0000000 0.0000000 72.0000000 0.0000000 112.0000000 166.3651805 0.0000000 <_TExpanded>1 1 1280.0000000 144.0000000 0.3000000 <_MOD_>2014-07-07 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_>2014-07-07 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2014-07-10 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_>2014-07-10 Ingredients 7405 1 1 7182 8 <_XName>Ingredients 16 <_MOD_>2017-12-07 Pale Malt (2 Row) Bel Belgium 0 1 0.0000000 80.0000000 3.0000000 80.0000000 0.0000000 71.4285714 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_>2017-12-07 Wheat, Flaked US 0 1 0.0000000 14.0000000 1.6000000 77.0000000 0.0000000 12.5000000 0 2 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_>2017-12-07 White Wheat Malt US 0 1 0.0000000 14.0000000 2.4000000 86.0000000 0.0000000 12.5000000 0 3 2.2000000 4.0000000 130.0000000 14.5000000 0.0000000 0 1 60.0000000 White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beers 60.0000000 0.0800000 Wheat Liquid Extract <_MOD_>2017-12-07 Acid Malt Germany 0 1 0.0000000 4.0000000 3.0000000 58.7000000 0.0000000 3.5714286 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_>2017-12-07 Mandarina Bavaria Germany 2 0 7.2000000 6.0000000 27.2727273 0.0000000 0.7500000 0.0000000 60.0000000 0.0000000 One of four new varieties released to German growers in 2012. Shares characteristics of its mother, Cascade, but fruitier and more herbal. Used for: American pale ale, lager (as late hop) Aroma: Distinct tangerine and citrus flavors Substitutions: Unknown Storage: Unknown 7-10% AA / 4-7% Beta 21.7571705 5 0 1 2.0000000 <_MOD_>2017-12-07 Mandarina Bavaria Germany 2 0 7.2000000 6.0000000 36.3636364 0.0000000 1.0000000 0.0000000 5.0000000 0.0000000 One of four new varieties released to German growers in 2012. Shares characteristics of its mother, Cascade, but fruitier and more herbal. Used for: American pale ale, lager (as late hop) Aroma: Distinct tangerine and citrus flavors Substitutions: Unknown Storage: Unknown 7-10% AA / 4-7% Beta 5.7831794 6 0 1 2.0000000 <_MOD_>2017-12-07 Saison/Brettanomyces Blend The Yeast Bay WLP4626 0 0 0 0.0000000 1.0000000 1.0000000 7.0000000 7 1 2014-07-27 2018-07-07 58.0000000 80.0000000 85.0000000 70.0000000 78.0000000 0 0 0 5 2014-07-07 Saisons This blend combines one of the Saccharomyces strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk. Approximately 58 billion cells/vial. 21.0000000 <_MOD_>2017-12-07 Mandarina Bavaria Germany 2 0 7.2000000 6.0000000 36.3636364 0.0000000 1.0000000 0.0000000 60.0000000 3.0000000 One of four new varieties released to German growers in 2012. Shares characteristics of its mother, Cascade, but fruitier and more herbal. Used for: American pale ale, lager (as late hop) Aroma: Distinct tangerine and citrus flavors Substitutions: Unknown Storage: Unknown 7-10% AA / 4-7% Beta 0.0000000 8 1 1 2.0000000 <_TExpanded>1 <_MOD_>2017-12-05 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 2 0 0 1.0360000 0 1.0060000 0 1.0180000 0 1.0110000 0 957.4400000 0 1.0280000 0 1.0500000 0 30.0000000 2.8000000 5.2000000 0 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0360000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0494038 0 <_TExpanded>1