<_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