<_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