<_MOD_>2018-02-23 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2018-02-23 #118 Old Ale Thomas Nylander Nørgaard 2018-02-23 2018-02-23 710.0903844 0 625.5558148 0 0 0 2220 1800 0 0 <_MOD_>2018-02-23 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 83.0000000 100.0000000 0 0 <_MOD_>2018-02-23 Old Ale Strong Ale BJCP 2008 1 19 0 1.0600000 1.0900000 1.0150000 1.0220000 30.0000000 60.0000000 1.8000000 2.5000000 10.0000000 22.0000000 6.0000000 9.0000000 An ale of significant alcoholic strength, bigger than strong bitters and brown porters, though usually not as strong or rich as barleywine. Usually tilted toward a sweeter, maltier balance. “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson. A traditional English ale style, mashed at higher temperatures than strong ales to reduce attenuation, then aged at the brewery after primary fermentation (similar to the process used for historical porters). Often had age-related character (lactic, Brett, oxidation, leather) associated with “stale” beers. Used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). Winter warmers are a more modern style that are maltier, fuller-bodied, often darker beers that may be a brewery’s winter seasonal special offering. Strength and character varies widely. Fits in the style space between normal gravity beers (strong bitters, brown porters) and barleywines. Can include winter warmers, strong dark milds, strong (and perhaps darker) bitters, blended strong beers (stock ale blended with a mild or bitter), and lower gravity versions of English barleywines. Many English examples, particularly winter warmers, are lower than 6% ABV. Aroma: Malty-sweet with fruity esters, often with a complex blend of dried-fruit, vinous, caramelly, molasses, nutty, toffee, treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those found in Sherry or Port. Hop aromas not usually present due to extended aging. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). Age and oxidation may darken the beer further. May be almost opaque (if not, should be clear). Moderate to low cream- to light tan-colored head; may be adversely affected by alcohol and age. Flavor: Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped (the impression of bitterness often depends on amount of aging). Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port or Madeira. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none. Some wood-aged or blended versions may have a lactic or Brettanomyces character; but this is optional and should not be too strong (enter as a specialty beer if it is). Mouthfeel: Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning. Generous quantities of well-modified pale malt (generally English in origin, though not necessarily so), along with judicious quantities of caramel malts and other specialty character malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly roasted character. Adjuncts (such as molasses, treacle, invert sugar or dark sugar) are often used, as are starchy adjuncts (maize, flaked barley, wheat) and malt extracts. Hop variety is not as important, as the relative balance and aging process negate much of the varietal character. British ale yeast that has low attenuation, but can handle higher alcohol levels, is traditional. Gale’s Prize Old Ale, Burton Bridge Olde Expensive, Marston Owd Roger, Greene King Olde Suffolk Ale, J.W. Lees Moonraker, Harviestoun Old Engine Oil, Fuller’s Vintage Ale, Harvey’s Elizabethan Ale, Theakston Old Peculier (peculiar at OG 1.057), Young's Winter Warmer, Sarah Hughes Dark Ruby Mild, Samuel Smith’s Winter Welcome, Fuller’s 1845, Fuller’s Old Winter Ale, Great Divide Hibernation Ale, Founders Curmudgeon, Cooperstown Pride of Milford Special Ale, Coniston Old Man Ale, Avery Old Jubilation http://www.bjcp.org <_MOD_>2018-02-23 Decoction Mash, Single 191.7140161 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 67.6276557 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_>2018-02-23 steps 7432 1 1 7149 3 <_XName>steps 16 <_MOD_>2018-02-23 Protein Rest 0 590.6629878 122.0000000 35.0000000 2.0000000 67.6276557 0.3000000 1217.2978018 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 191.7140161 127.3043177 0.0000000 <_MOD_>2018-02-23 Saccharification 1 0.0000000 154.0000000 45.0000000 2.0000000 0.0000000 0.3000000 1217.2978018 72.0000000 0.0000000 0.0000000 72.0000000 658.2906435 191.7140161 0.0000000 276.6627281 <_MOD_>2018-02-23 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 658.2906435 191.7140161 170.0000000 0.0000000 <_TExpanded>1 0 1217.2978018 160.0000000 0.3000000 <_MOD_>2018-02-23 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_>2018-02-23 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2018-02-23 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 30.0000000 0 A simple single stage fermentation, often used by extract brewers or for classic ales. <_MOD_>2018-02-23 Ingredients 7405 1 1 7182 13 <_XName>Ingredients 16 <_MOD_>2018-02-23 DMG Pilsner Danmark DMG 0 1 4098.8350816 70.5479360 2.0304569 75.0000000 0.0000000 36.7985281 0 1 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 0.1275728 <_MOD_>2018-02-23 Pale Malt, Maris Otter United Kingdom Maris Otter 0 1 52.9109520 56.4383488 3.0000000 82.5000000 0.0000000 29.4388224 0 2 1.5000000 3.0000000 120.0000000 11.7000000 0.0000000 0 1 100.0000000 Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. 60.0000000 0.6591259 Pale Liquid Extract <_MOD_>2018-02-23 Honey Malt Canada Gambrinus 0 1 40.8695205 17.6369840 25.0000000 80.0000000 0.0000000 9.1996320 0 3 2.0000000 3.8000000 0.0000000 10.5000000 0.0000000 0 1 10.0000000 Intensely sweet - adds a sweet malty flavor sometimes associated with honey. Also called Brumalt. 60.0000000 1.7009700 Caramel/Crystal Malt - 20L <_MOD_>2018-02-23 Special Roast US 0 1 190.7430728 17.6369840 50.0000000 72.0000000 0.0000000 9.1996320 0 4 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_>2018-02-23 Vienna Malt (Weyermann) Germany Weyermann 0 1 105.8219040 14.1095872 3.0000000 82.2300000 0.0000000 7.3597056 0 5 1.8000000 3.7000000 50.0000000 10.9000000 0.0000000 0 1 100.0000000 Vienna base malt - used in many continental beer styles. Full bodied, golden color. 60.0000000 0.3467144 Pale Liquid Extract <_MOD_>2018-02-23 Carared (Weyermann) Germany Weyermann 0 1 10.1797762 11.8167793 24.0000000 77.9000000 0.0000000 6.1637535 0 6 1.5000000 6.2000000 0.0000000 0.0000000 0.0000000 0 0 25.0000000 Medium crystal malt, adds a body and reddish color. Red ales and lagers, Scottish ales. Full body and aroma, deep red colour 60.0000000 0.4535920 <_MOD_>2018-02-23 Black (Patent) Malt US 0 1 22.3989697 1.7636984 500.0000000 55.0000000 0.0000000 0.9199632 0 7 1.5000000 6.0000000 0.0000000 13.2000000 0.0000000 0 0 10.0000000 Dark color and dry roasted flavor characteristic of Stouts and Porters Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts. 60.0000000 0.4961162 <_MOD_>2018-02-23 Peat Smoked Malt United Kingdom 0 1 92.7705358 1.7636984 2.8000000 74.0000000 0.0000000 0.9199632 0 8 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_>2018-02-23 Topaz Australia 0 2 15.9000000 6.5000000 10.2564102 1.6931503 0.2821917 15.0000000 60.0000000 0.0000000 13.6260162 9 0 1 2.0000000 <_MOD_>2018-02-23 Prima Donna Havdrup 1 2 5.0000000 2.0000000 38.4615390 6.3493131 1.0582189 15.0000000 30.0000000 0.0000000 Hjemmedyrket humle 12.3489757 10 0 1 0.0000000 <_MOD_>2018-02-23 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 11 <_MOD_>2018-02-23 Saaz Tjekkiet 1 2 3.1000000 2.0000000 51.2820508 9.1712301 1.4109585 15.0000000 10.0000000 0.0000000 4.8161211 12 0 1 7.0873808 <_MOD_>2018-02-23 Real Ale Cross My Loof 0 1 1 0.0000000 1.0000000 1.0000000 7.0000000 13 1 2018-02-23 2018-02-23 200.0000000 72.0000000 76.0000000 64.4000000 77.0000000 0 0 0 5 2017-03-23 1.6600000 <_TExpanded>1 <_MOD_>1970-01-01 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 2 0 0 1.0710000 0 1.0180000 0 1.0180000 0 1.0110000 0 855.4898440 0 1.0570000 0 1.0500000 0 30.0000000 2.3000000 5.2000000 0 5.2000000 88.0000000 0 6.0000000 0 1.0260000 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