<_MOD_>2019-04-08
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2019-04-08
#133 Bring on the night
Thomas Nørgaard
2019-04-07
2019-04-07
643.1390053
1
625.5558148
0
0
0
2220
1800
0
0
<_MOD_>2013-11-28
Brewster Beacon 30
1014.4148348
211.6438080
1
0.1200000
16.9069139
0.0000000
1
1
772.0824021
60.0000000
10.0000000
1
67.6276557
0.0000000
4.0000000
0.0000000
676.2765565
40.5765934
0.0000000
80.0000000
100.0000000
0
0
<_MOD_>2013-11-29
Imperial Stout
Stout
BJCP 2008
6
13
0
1.0750000
1.1150000
1.0180000
1.0300000
50.0000000
90.0000000
1.8000000
2.6000000
30.0000000
40.0000000
8.0000000
12.0000000
An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tarlike sensations. Like a black barleywine with every dimension of flavor coming into play. Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Said to be popular with the Russian Imperial Court. Today is even more popular with American craft brewers, who have extended the style with unique American characteristics. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). The wide range of allowable characteristics allow for maximum brewer creativity.
Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like, depending on the gravity and grain bill. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot or solventy. Aged versions may have a slight vinous or portlike quality, but shouldn’t be sour. No diacetyl. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics.
Appearance: Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.
Flavor: Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. Alcohol strength should be evident, but not hot, sharp, or solventy. No diacetyl. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing.
Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable. Should not be syrupy and underattenuated. Carbonation may be low to moderate, depending on age and conditioning.
Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. Alkaline water balances the abundance of acidic roasted grain in the grist. American or English ale yeast.
Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout
http://www.bjcp.org
<_MOD_>2013-11-28
Temperature Mash, 2 Step, Full Body
294.5376328
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
0
100.0000000
0
0
1
16.9069139
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_>2013-11-28
steps
7432
1
1
7149
3
<_XName>steps
16
<_MOD_>2019-04-07
Protein Rest
0
736.3440820
122.0000000
30.0000000
2.0000000
16.9069139
0.1200000
1014.4148348
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
294.5376328
129.1218762
0.0000000
<_MOD_>2019-04-07
Saccharification
2
0.0000000
156.0000000
30.0000000
15.0000000
0.0000000
0.1200000
1014.4148348
72.0000000
0.0000000
0.0000000
72.0000000
753.2509959
294.5376328
221.2000000
0.0000000
<_MOD_>2019-04-07
Mash Out
2
0.0000000
168.0000000
10.0000000
10.0000000
0.0000000
0.1200000
1014.4148348
72.0000000
0.0000000
0.0000000
72.0000000
753.2509959
294.5376328
182.0000000
0.0000000
<_TExpanded>1
0
1014.4148348
211.6438080
0.1200000
<_MOD_>2013-11-28
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_>2013-11-28
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2013-11-28
Ale, Single Stage
60.8000000
60.8000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
30.0000000
10.0000000
7.0000000
90.0000000
0
A simple single stage fermentation, often used by extract brewers or for classic ales.
<_MOD_>2013-11-28
Ingredients
7405
1
1
7182
18
<_XName>Ingredients
16
<_MOD_>2019-04-08
Oat Hulls
Denmark
Dansk Landbrug
3
1
81.1301264
17.6369840
0.0000000
0.0000000
0.0000000
5.9880240
0
1
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
0.7087375
<_MOD_>2019-04-08
DMG Pilsner
Danmark
DMG
0
1
1645.1778675
105.8219040
2.0304569
75.0000000
0.0000000
35.9281437
0
2
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
0.1842718
<_MOD_>2019-04-08
Munich II (Weyermann)
Germany
Weyermann
0
1
597.2694479
88.1849200
8.5000000
82.2300000
0.0000000
29.9401198
0
3
1.6000000
3.1000000
25.0000000
10.7000000
0.0000000
0
1
100.0000000
Darker Munich Malt. Used as a base malt in many German beer styles. Fest beers, bocks and ales. Enhances malt flavour and aroma
60.0000000
0.2480581
Amber Liquid Extract
<_MOD_>2019-04-08
Barley, Flaked
US
0
1
70.5479360
35.2739680
1.7000000
70.0000000
0.0000000
11.9760479
0
4
1.5000000
9.0000000
0.0000000
13.5000000
0.0000000
0
1
20.0000000
Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers.
60.0000000
0.5669900
Carafoam
<_MOD_>1976-04-18
Special B Malt
Belgium
0
1
32.4520506
15.8732856
180.0000000
65.2000000
0.0000000
5.3892216
0
5
1.5000000
4.0000000
0.0000000
0.0000000
0.0000000
0
1
10.0000000
Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.
60.0000000
0.7087375
<_MOD_>2019-04-08
Peat Smoked Malt
United Kingdom
0
1
35.2739680
10.5821904
2.8000000
74.0000000
0.0000000
3.5928144
0
6
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_>1976-05-07
Special Roast
US
0
1
162.5238984
8.8184920
50.0000000
72.0000000
0.0000000
2.9940120
0
7
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_>1975-11-28
CHÂTEAU CHOCOLAT
Belgium
Castle Malting®
0
1
25.7499966
7.0547936
457.2000000
75.0000000
0.0000000
2.3952096
0
8
0.0000000
4.5000000
0.0000000
0.0000000
0.0000000
0
1
7.0000000
Features: Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached.
Characteristics: Château Chocolat malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Château Chocolat malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Château Chocolat malt shares many of the characteristics of Black Malt but provides a less bitter flavour than Black malt and is lighter than Black, because it is roasted for a slightly shorter period of time and the end temperatures are not so high.
Usage: Brown, strong, darker and black beers, such as porters, stouts and brown ales. Up to 7% of the mix.
900 EBC (European Brewing Convention)
338.1°L (Lovibond)
Moisture % 4.5
Extract (dry basis) % 75.0
Wortcolour EBC (°L) 800.0 (300.6)
1000.0 (375.6)
60.0000000
0.5953395
<_MOD_>1975-11-28
Black (Patent) Malt
US
0
1
14.2859571
3.5273968
500.0000000
55.0000000
0.0000000
1.1976048
0
9
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_>1976-05-09
Roasted Barley
US
0
1
36.3321870
1.7636984
300.0000000
55.0000000
0.0000000
0.5988024
0
10
1.5000000
5.0000000
0.0000000
13.2000000
0.0000000
0
0
10.0000000
Roasted at high temperature to create a burnt, grainy, coffee like flavor.
Imparts a red to deep brown color to beer, and very strong roasted flavor.
Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.
60.0000000
0.7087375
<_MOD_>2019-04-07
Chinook
U.S.
0
2
13.0000000
3.6000000
16.6666661
95.6982588
0.5291094
42.0000000
60.0000000
0.0000000
Strong versatile bittering hop
Used for: Ales, porters, stouts
Aroma: Heavy and spicy aroma
Substitutes: Galena, Eroica, Nugget, Bullion
Examples: Sierra Nevada Stout, Sierra Nevada Celebration Ale
17.1436575
11
0
1
1.0000000
<_MOD_>2019-04-08
Chinook
U.S.
0
2
13.0000000
3.6000000
27.7777769
95.6982588
0.8818490
42.0000000
30.0000000
0.0000000
Strong versatile bittering hop
Used for: Ales, porters, stouts
Aroma: Heavy and spicy aroma
Substitutes: Galena, Eroica, Nugget, Bullion
Examples: Sierra Nevada Stout, Sierra Nevada Celebration Ale
21.9588761
12
0
1
1.0000000
<_MOD_>1976-05-09
BrewBody
4
Tilfører krop
743.9042122
1
140.0000000
676.2765565
699.0000000
0.0900000
0
0
30.0000000
Malt dextrin, mindre end 5% forgærbar. Tilfører krop og lidt sødme.
1
0
13
<_MOD_>2019-03-29
Criollo Beans
0
743.9042122
1
35.0000000
642.4627287
100.0000000
1.0000000
0
0
15.0000000
1
0
14
<_MOD_>1976-05-09
Chinook
U.S.
0
2
13.0000000
3.6000000
55.5555570
95.6982588
1.7636981
42.0000000
5.0000000
0.0000000
Strong versatile bittering hop
Used for: Ales, porters, stouts
Aroma: Heavy and spicy aroma
Substitutes: Galena, Eroica, Nugget, Bullion
Examples: Sierra Nevada Stout, Sierra Nevada Celebration Ale
11.3922043
15
0
1
1.0000000
<_MOD_>1976-05-09
Newcastle Dark Ale Yeast
Mangrove Jack's
M03
0
1
1
0.0000000
1.0000000
1.0000000
20.0000000
16
1
2019-04-07
2013-08-26
200.0000000
65.0000000
72.0000000
64.0000000
72.0000000
0
0
0
5
2013-08-26
Full bodied British Ale styles
Newcastle Dark Ale Yeast successfully brings classic cask ale production into the homebrew or craft setting. This is a top-fermentation strain well suited for fermenting British ales, particularly dark and full bodied ales, mild brown ales and Scottish Heavy ales. Selected to not over attenuate, this strain will stop short of the low end gravities exhibited by other yeast strains. Dark fruity esters are pronounced when fermented at the appropriate temperature. Care should be taken to adjust hop bitterness to ensures it suits the ester character and complements the fuller bodied finish.
1.6600000
<_MOD_>2019-04-08
Coconut chips (Roasted)
3
676.2765565
1
100.0000000
811.5318678
0.0000000
1.0000000
3
0
10.0000000
1
0
17
<_MOD_>1970-01-01
Oak Chips
3
Oak Flavor
743.9042122
1
50.0000000
640.0000000
0.0000000
0.2500000
3
2
7.0000000
Can be added to the secondary or keg during aging to simulate oak flavor. Boil first to sterilize and place in weighted bag so they do not float. Amounts vary with chip size and time - smaller chips impart more flavor.
1
0
18
<_TExpanded>1
<_MOD_>1970-01-01
AgeData
9361
0
1
9357
0
<_XName>AgeData
16
<_TExpanded>1
2
0
0
1.0840000
1
1.0310000
0
1.0100000
0
1.0110000
0
767.5738917
0
1.0720000
0
1.0500000
0
Baserer (Meget løsligt) på #76 Tropical depression
30.0000000
2.3000000
5.2000000
0
5.2000000
88.0000000
0
5.2000000
0
1.0540000
0
1.0360000
30
155.0000000
0
1.1000000
0.0000000
1
640.0000000
734.2943224
80.0000000
20.0000000
10.0000000
1.0950000
1
<_TExpanded>1