<_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