<_MOD_>1970-01-01
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2017-11-16
#115 Kors i dunken
Thomas Nylander Nørgaard
2017-11-16
2017-11-16
649.2254943
1
625.5558148
0
0
0
3300
3000
0
0
<_MOD_>2017-11-16
Brouwland gryde
1217.2978018
160.0000000
1
0.3000000
67.6276557
0.0000000
1
1
788.9893160
60.0000000
10.0000000
1
84.5345696
0.0000000
4.0000000
0.0000000
676.2765565
33.8138278
0.0000000
77.0000000
100.0000000
0
0
<_MOD_>2017-11-16
Belgian Dark Strong Ale
Belgian Strong Ale
BJCP 2008
5
18
0
1.0750000
1.1100000
1.0100000
1.0240000
20.0000000
35.0000000
2.3000000
2.9000000
12.0000000
22.0000000
8.0000000
11.0000000
A dark, very rich, complex, very strong Belgian ale. Complex, rich, smooth and dangerous. Most versions are unique in character reflecting characteristics of individual breweries. Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions, which can be rather sweet and full-bodied. Higher bitterness is allowable in Abbey-style beers with a higher FG. Barleywine-type beers (e.g., Scaldis/Bush, La Trappe Quadrupel, Weyerbacher QUAD) and Spiced/Christmas-type beers (e.g., N’ice Chouffe, Affligem Nöel) should be entered in the Belgian Specialty Ale category (16E), not this category. Traditionally bottle-conditioned (“refermented in the bottle”).
Aroma: Complex, with a rich malty sweetness, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a Munich-type quality often with a caramel, toast and/or bready aroma. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clovelike. Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. Hops are not usually present (but a very low noble hop aroma is acceptable). No diacetyl. No dark/roast malt aroma. No hot alcohols or solventy aromas. No recognizable spice additions.
Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). Huge, dense, moussy, persistent cream- to light tancolored head. Can be clear to somewhat hazy.
Flavor: Similar to aroma (same malt, ester, phenol, alcohol, hop and spice comments apply to flavor as well). Moderately malty or sweet on palate. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry, Abbey versions can be medium-dry to sweet). Low bitterness for a beer of this strength; alcohol provides some of the balance to the malt. Sweeter and more full-bodied beers will have a higher bitterness level to balance. Almost all versions are malty in the balance, although a few are lightly bitter. The complex and varied flavors should blend smoothly and harmoniously.
Mouthfeel: High carbonation but no carbonic acid “bite.” Smooth but noticeable alcohol warmth. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium, while Abbey-style beers can be quite full and creamy).
Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Water can be soft to hard. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, other Belgian specialty grains for character. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). Noble-type, English-type or Styrian Goldings hops commonly used. Spices generally not used; if used, keep subtle and in the background. Avoid US/UK crystal type malts (these provide the wrong type of sweetness).
Westvleteren 12 (yellow cap), Rochefort 10 (blue cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Achel Extra Brune, Rochefort 8 (green cap), Southampton Abbot 12, Chimay Grande Reserve (Blue), Brasserie des Rocs Grand Cru, Gulden Draak, Kasteelbier Bière du Chateau Donker, Lost Abbey Judgment Day, Russian River Salvation
http://www.bjcp.org
<_MOD_>2017-11-16
Temperature Mash, 1 Step, Full Body
324.5205056
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
0
100.0000000
0
0
1
67.6276557
640.0000000
0
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_>2017-11-16
steps
7432
1
1
7149
2
<_XName>steps
16
<_MOD_>2017-11-16
Saccharification
0
709.9010269
156.0000000
40.0000000
15.0000000
67.6276557
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
324.5205056
168.7711013
0.0000000
<_MOD_>2017-11-16
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
777.5286826
324.5205056
182.0000000
0.0000000
<_TExpanded>1
0
1217.2978018
160.0000000
0.3000000
<_MOD_>2017-11-16
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_>2017-11-16
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2017-11-16
Ale, Single Stage
75.2000000
68.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
14.0000000
10.0000000
7.0000000
30.0000000
0
A simple single stage fermentation, often used by extract brewers or for classic ales.
<_MOD_>2017-11-16
Ingredients
7405
1
1
7182
12
<_XName>Ingredients
16
<_MOD_>2017-11-16
DMG Pilsner
Danmark
DMG
0
1
4839.5884096
211.6438080
2.0304569
75.0000000
0.0000000
60.3015075
0
1
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
0.1275728
<_MOD_>2017-11-16
CHÂTEAU MUNICH
Belgium
Castle Malting®
0
1
465.6163776
70.5479360
12.6900000
80.0000000
0.0000000
20.1005025
0
2
2.0000000
4.5000000
100.0000000
11.5000000
0.0000000
0
1
60.0000000
25 EBC (European Brewing Convention)
Features: Belgian specialty malt of Münich type. Kilned up to 100-105°C.
Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice,
golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles
without affecting the foam stability and body. Is also used in small quantities in
combination with Château Pilsen 2RS to produce light colour beers, improving the
malty flavour and giving the beer a richer colour. Enhances the taste of character
beers.
Usage: Pale ale, amber, brown, strong and dark beers, bocks
%: Up to 60% of the mix
Moisture % 4.5
Extract (dry basis) % 80.0
Wort colour EBC (°L) 21.0 (8.4) 28.0 (11.1)
Total Protein (dry malt) % 11.5
Clarity of wort % clear
60.0000000
0.2494756
<_MOD_>2017-11-16
Special Roast
US
0
1
208.3800568
17.6369840
50.0000000
72.0000000
0.0000000
5.0251256
0
3
1.5000000
2.5000000
6.0000000
10.5000000
0.0000000
0
1
10.0000000
Use for English ales, nut brown ales and porters.
Adds a toasted, biscuit like flavor and aroma
60.0000000
1.7009700
Caramel/Crystal Malt - 60L
<_MOD_>2017-11-16
Wheat, Torrified
US
0
1
67.0205392
17.6369840
1.7000000
79.0000000
0.0000000
5.0251256
0
4
1.5000000
9.0000000
0.0000000
16.0000000
0.0000000
0
1
40.0000000
Unmodified wheat that has been "popped" to open the kernels
Used primarily in place of raw wheat when making Belgian White and Wit
Faster conversion and higher yield than raw wheat
Protein rest recommended when mashing
60.0000000
0.5386405
Wheat Liquid Extract
<_MOD_>2017-11-16
Abbey Malt
Belgium
Maltbazaren
0
1
141.0958720
7.0547936
22.8426396
75.0000000
0.0000000
2.0100503
0
5
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
0.2834950
<_MOD_>1978-05-10
Kandijsiroop
Belgium
Arsegan
2
1
198.2397002
26.4554760
964.4670051
99.0000000
0.0000000
7.5376884
0
6
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
40.0000000
Dissolved candi sugar. Produced from the residual syrup of dark candi syrup.
60.0000000
1.0205820
<_MOD_>1979-02-25
Topaz
Australia
0
2
15.9000000
6.5000000
9.0909094
2.7160952
0.2821917
15.0000000
60.0000000
0.0000000
9.2471551
7
0
1
2.0000000
<_MOD_>2017-11-16
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
8
<_MOD_>1980-07-11
Brewers Gold
Hallertau
2
2
4.5300000
2.0000000
79.5454547
1.2698628
2.4691773
15.0000000
10.0000000
0.0000000
8.3581697
9
0
1
6.2368951
<_MOD_>1980-07-11
Saaz
Tjekkiet
1
2
3.1000000
2.0000000
11.3636359
14.1095848
0.3527396
15.0000000
5.0000000
0.0000000
0.4492708
10
0
1
7.0873808
<_MOD_>1980-07-11
SafBrew Ale
DCL/Fermentis
S-33
0
1
1
0.8000000
2.0000000
6.0000000
25.0000000
11
1
2017-11-16
2017-11-16
200.0000000
71.0000000
75.0000000
65.0000000
72.0000000
0
0
0
5
2003-06-14
Most ales.
General purpose ale yeast, widely used. Very consistent, clean finish. High attenuation and good flavor profile.
1.6600000
<_MOD_>1970-01-01
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
12
<_TExpanded>1
<_MOD_>1970-01-01
AgeData
9361
0
1
9357
0
<_XName>AgeData
16
<_TExpanded>1
2
0
0
1.1150000
0
1.0100000
0
1.0180000
0
1.0110000
0
879.1595235
0
1.0780000
0
1.0780000
1
30.0000000
2.3000000
5.2000000
0
5.2000000
88.0000000
0
6.0000000
0
1.0520000
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