<_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