<_MOD_>2016-07-30
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2016-07-21
#101 RIGS
Thomas Nørgaard
2016-07-19
2016-07-19
676.2765565
625.5558148
0
5323
2220
3600
0
0
<_MOD_>2013-11-28
50L gryde
1690.6913913
160.0000000
1
0.1200000
33.8138278
1
1
872.8267616
60.0000000
10.0000000
1
64.0000000
33.8138278
4.0000000
0.0000000
743.9042122
67.6276557
0.0000000
83.0000000
100.0000000
<_MOD_>2013-11-29
Imperial Stout
Stout
BJCP 2008
6
13
0
1.0750000
1.1150000
1.0180000
1.0300000
50.0000000
90.0000000
1.8000000
2.6000000
30.0000000
40.0000000
8.0000000
12.0000000
An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tarlike sensations. Like a black barleywine with every dimension of flavor coming into play. Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Said to be popular with the Russian Imperial Court. Today is even more popular with American craft brewers, who have extended the style with unique American characteristics. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). The wide range of allowable characteristics allow for maximum brewer creativity.
Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like, depending on the gravity and grain bill. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot or solventy. Aged versions may have a slight vinous or portlike quality, but shouldn’t be sour. No diacetyl. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics.
Appearance: Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.
Flavor: Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. Alcohol strength should be evident, but not hot, sharp, or solventy. No diacetyl. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing.
Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable. Should not be syrupy and underattenuated. Carbonation may be low to moderate, depending on age and conditioning.
Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. Alkaline water balances the abundance of acidic roasted grain in the grist. American or English ale yeast.
Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout
http://www.bjcp.org
<_MOD_>2013-11-28
Decoction Mash, Single
383.4280322
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
0
100.0000000
0
0
1
33.8138278
640.0000000
0
Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
<_MOD_>2013-11-28
steps
7432
1
1
7149
4
<_XName>steps
16
<_MOD_>1970-06-10
Protein Rest
0
813.0277792
122.0000000
35.0000000
2.0000000
33.8138278
0.1200000
1690.6913913
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
383.4280322
130.2466016
0.0000000
<_MOD_>1970-06-10
Saccharification
1
-0.0608648
147.2000000
25.0000000
2.0000000
0.0000000
0.1200000
1690.6913913
72.0000000
0.0000000
0.0000000
72.0000000
846.8416070
383.4280322
0.0000000
304.2166864
<_MOD_>2015-01-10
Mash Step
2
0.0000000
156.2000000
25.0000000
4.0000000
0.0000000
0.1200000
1690.6913913
72.0000000
0.0000000
168.0000000
72.0000000
846.8416070
383.4280322
156.2000000
0.0000000
<_MOD_>2015-02-21
Mash Out
2
0.0000000
168.0000000
10.0000000
10.0000000
0.0000000
0.1200000
1690.6913913
72.0000000
0.0000000
0.0000000
72.0000000
846.8416070
383.4280322
170.0000000
0.0000000
<_TExpanded>1
0
1690.6913913
160.0000000
0.1200000
<_MOD_>2013-11-28
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_>2013-11-28
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2013-11-28
Ale, Single Stage
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
21.0000000
10.0000000
7.0000000
30.0000000
0
A simple single stage fermentation, often used by extract brewers or for classic ales.
<_MOD_>2013-11-28
Ingredients
7405
1
1
7182
18
<_XName>Ingredients
16
<_MOD_>2013-11-28
DMG Pilsner
Danmark
DMG
0
1
1645.1778675
141.0958720
2.0304569
75.0000000
0.0000000
35.9712230
0
1
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
0.1842718
<_MOD_>2013-11-28
Munich II (Weyermann)
Germany
Weyermann
0
1
597.2694479
88.1849200
8.5000000
82.2300000
0.0000000
22.4820144
0
2
1.6000000
3.1000000
25.0000000
10.7000000
0.0000000
0
1
100.0000000
Darker Munich Malt. Used as a base malt in many German beer styles. Fest beers, bocks and ales. Enhances malt flavour and aroma
60.0000000
0.2480581
Amber Liquid Extract
<_MOD_>2013-11-28
Barley, Flaked
US
0
1
0.0000000
57.1438282
1.7000000
70.0000000
0.0000000
14.5683453
0
3
1.5000000
9.0000000
0.0000000
13.5000000
0.0000000
0
1
20.0000000
Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers.
60.0000000
0.7087375
Carafoam
<_MOD_>2016-07-07
Ølandshvede
Denmark
Det Våde Får
0
1
105.8219040
45.8561584
2.0304569
65.2173913
0.0000000
11.6906475
0
4
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
0.0000000
<_MOD_>2013-11-29
Special B Malt
Belgium
0
1
32.4520506
21.1643808
180.0000000
65.2000000
0.0000000
5.3956835
0
5
1.5000000
4.0000000
0.0000000
0.0000000
0.0000000
0
1
10.0000000
Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.
60.0000000
0.7087375
<_MOD_>2014-03-22
Peat Smoked Malt
United Kingdom
0
1
35.2739680
17.6369840
2.8000000
74.0000000
0.0000000
4.4964029
0
6
1.5000000
4.0000000
0.0000000
0.0000000
0.0000000
0
1
20.0000000
Robust smoky malt that provides a smoky flavor. Used in scottish ales and wee heavy ales.
60.0000000
0.5315531
<_MOD_>2015-02-03
Carafa Special II (Weyermann)
Germany
Weyermann
0
1
33.1575299
8.8184920
415.0000000
77.9000000
0.0000000
2.2482014
0
7
1.5000000
3.0000000
0.0000000
10.0000000
0.0000000
0
0
5.0000000
De-husked chocolate malt for a smoother flavor. Adds body, color, aroma. Dark beers, Alts, Bockbiers
60.0000000
0.2834950
<_MOD_>2014-03-22
Roasted Barley
US
0
1
36.3321870
3.5273968
300.0000000
55.0000000
0.0000000
0.8992806
0
8
1.5000000
5.0000000
0.0000000
13.2000000
0.0000000
0
0
10.0000000
Roasted at high temperature to create a burnt, grainy, coffee like flavor.
Imparts a red to deep brown color to beer, and very strong roasted flavor.
Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.
60.0000000
0.7087375
<_MOD_>2016-07-21
Grenadine
2
1
7.0547936
8.8184920
0.0000000
100.0000000
0.0000000
2.2482014
0
9
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
5.0000000
Widely used for bottling at rate of approx 2/3 cup per 5 gallons of beer
60.0000000
0.7087375
<_MOD_>2014-01-02
Target
0
2
12.1700000
2.0000000
8.1712062
14.7445160
0.7407532
15.0000000
60.0000000
0.0000000
15.1988769
10
0
1
2.0000000
<_MOD_>2014-01-02
Target
0
2
12.1700000
2.0000000
13.2295719
15.9438307
1.1993147
15.0000000
30.0000000
0.0000000
18.9116314
11
0
1
2.0000000
<_MOD_>2016-07-19
BrewBody
4
Tilfører krop
743.9042122
1
150.0000000
676.2765565
699.0000000
0.0900000
0
0
30.0000000
Malt dextrin, mindre end 5% forgærbar. Tilfører krop og lidt sødme.
1
0
12
<_MOD_>2016-07-21
Irish Moss
1
Clarity
912.9733513
6
1.0000000
640.0000000
0.0000000
0.2500000
0
0
10.0000000
Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.
1
0
13
<_MOD_>2016-07-19
Hersbrucker
Hallertau, Germany
1
2
1.7000000
2.0000000
46.6926067
7.4075320
4.2328754
15.0000000
10.0000000
0.0000000
Hersbrucker Hops is similar to the noble hop varieties with its low co-humulone level.
Aroma: Classicly spicy, herbal, with hints of citrus and stone fruit.
Used for: German and Bavarian style Lagers, Pilsners, Hefeweizens, Dunkles, and Bocks
Substitutions: Mt. Hood, Strisselspalt, Hallertau Mittelfruh, Liberty
Storage: Fair (55%-65% AA after 6 months at 20 C)
2-5% AA / 4-6% Beta
4.3987139
14
0
1
2.0000000
<_MOD_>2014-01-02
Prima Donna
Havdrup
1
2
5.0000000
2.0000000
31.9066151
15.1678036
2.8924649
15.0000000
5.0000000
0.0000000
Hjemmedyrket humle
4.8608363
15
0
1
0.0000000
<_MOD_>2014-01-11
British Ale Yeast
Mangrove Jack's
M07
0
1
0
0.0000000
1.0000000
2.0000000
25.0000000
16
1
2016-07-19
2015-01-09
200.0000000
68.0000000
74.0000000
57.0000000
72.0000000
0
0
0
5
2013-08-26
Wide variety of British Ales
A neutral top-fermenting strain especially suited for brewing silky smooth light ales with a neutral yeast aroma and flavor contribution. This strain also works well for stronger ales where a soft and balanced mouth feel is desired and where the nutty, spicy and earthy hop and malt characteristics should be enhanced. This yeast strain is highly flocculent and not prone to autolysis, making it an excellent choice for both cask and bottle conditioned beer. Low in esters for an English yeast.
<_MOD_>2016-07-21
Yeast Nutrient
4
Fermentation
912.9733513
6
1.0000000
640.0000000
0.0000000
0.2500000
2
2
3.0000000
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
17
<_MOD_>2016-07-28
Oak Chips, Hard Roast, US
3
743.9042122
1
44.0000000
676.2765565
350.0000000
0.2000000
3
0
0.0000000
1
0
18
<_TExpanded>1
2
0
0
1.1110000
1.0150000
1.0100000
1.0110000
852.1084612
1.1020000
GRENADINE TILSAT.
PLUS 4 ØE
30.0000000
2.3000000
5.2000000
5.2000000
1.0530000
30
155.0000000
0
1.0000000
0.0000000
1
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1