<_MOD_>2016-12-08
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2016-12-08
#107 Druiven 1
Thomas Nylander Nørgaard
2016-11-17
2016-11-30
710.0903844
1
625.5558148
0
0
0
1920
3000
0
0
<_MOD_>2016-11-17
Brouwland gryde
1217.2978018
160.0000000
1
0.3000000
67.6276557
0.0000000
1
1
648.0983667
60.0000000
10.0000000
1
84.5345696
0.0000000
4.0000000
0.0000000
541.0212452
33.8138278
0.0000000
83.0000000
100.0000000
0
0
<_MOD_>2016-11-17
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_>2016-11-17
Temperature Mash, 2 Step, Full Body
141.0958720
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
0
100.0000000
0
0
1
67.6276557
640.0000000
0
Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
<_MOD_>2016-11-17
steps
7432
1
1
7149
3
<_XName>steps
16
<_MOD_>2016-11-17
Protein Rest
0
352.7396800
122.0000000
30.0000000
2.0000000
67.6276557
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
141.0958720
128.1133419
0.0000000
<_MOD_>2016-11-17
Saccharification
2
0.0061718
152.6000000
30.0000000
15.0000000
0.0000000
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
420.3673357
141.0958720
152.6000000
0.0000000
<_MOD_>1970-01-01
Mash Out
2
0.0000000
168.0000000
10.0000000
10.0000000
0.0000000
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
420.3735075
141.0958720
182.0000000
0.0000000
<_TExpanded>1
0
1217.2978018
160.0000000
0.3000000
<_MOD_>2016-11-17
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_>2016-11-17
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2016-11-17
Ale, Single Stage
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
14.0000000
10.0000000
7.0000000
450.0000000
0
A simple single stage fermentation, often used by extract brewers or for classic ales.
<_MOD_>2016-11-17
Ingredients
7405
1
1
7182
7
<_XName>Ingredients
16
<_MOD_>2016-11-30
DMG Pilsner
Danmark
DMG
0
1
3767.2597824
70.5479360
2.0304569
75.0000000
0.0000000
46.5116279
0
1
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
0.1275728
<_MOD_>1979-02-28
Ølandshvede
Denmark
Det Våde Får
0
1
59.9657456
70.5479360
2.0304569
65.2173913
0.0000000
46.5116279
0
2
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
0.0000000
<_MOD_>1970-01-01
Sukker fra druesaft
2
1
0.0000000
10.5821904
1.0000000
100.0000000
0.0000000
6.9767442
0
3
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
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
<_MOD_>2016-11-17
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
4
<_MOD_>2016-11-17
Target
0
2
12.1700000
2.0000000
100.0000000
14.7445160
0.3527396
15.0000000
10.0000000
0.0000000
6.1908437
5
0
1
2.0000000
<_MOD_>1979-03-05
Munkebo 0002
0
0
0
0.0000000
1.0000000
0.0000000
0.0000000
6
1
2016-11-17
2016-11-17
100.0000000
74.0000000
79.0000000
70.0000000
84.0000000
0
0
0
5
2013-08-26
Biere de Garde, Saison, Belgian Blonde, Belgian Pale Ale, Belgian Golden Strong
Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.
21.0000000
<_MOD_>1980-08-08
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
7
<_TExpanded>1
<_MOD_>2016-12-08
AgeData
9361
0
1
9357
0
<_XName>AgeData
16
<_TExpanded>1
2
0
0
1.0620000
1
1.0100000
0
1.0180000
0
1.0110000
0
693.1834704
0
1.0340000
0
1.0500000
0
Efter brygning tilsættes druesaft og det hele gærer ned.
Ved tapning tilsættes et rør Brett og øllen lagres i 1½ år på Cornelius fad.
OG. 1.062 efter tilsætning af druesaft. Hvilket ødelægger effektiviteten . Den skal være 81,4% på selve brygningen.
30.0000000
2.3000000
5.2000000
0
5.2000000
88.0000000
0
6.0000000
0
1.0270000
0
1.0360000
30
155.0000000
0
1.0000000
50.7207417
1
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1