<_MOD_>1970-01-01 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2013-11-16 #17 Landly IPA Thomas Nørgaard 2010-05-30 1990-06-01 777.7180400 640.0000000 0 0 2820 3000 0 0 <_MOD_>2013-11-16 Bielmeyer 980.6010070 160.0000000 1 0.3000000 50.7207417 1 1 876.4544173 60.0000000 10.0000000 1 67.6276557 0.0000000 4.0000000 0.0000000 777.7180400 16.9069139 0.0000000 75.0000000 100.0000000 <_MOD_>2013-11-16 English IPA India Pale Ale (IPA) BJCP 2008 1 14 0 1.0500000 1.0750000 1.0100000 1.0180000 40.0000000 60.0000000 2.2000000 2.7000000 8.0000000 14.0000000 5.0000000 7.5000000 A hoppy, moderately strong pale ale that features characteristics consistent with the use of English malt, hops and yeast. Has less hop character and a more pronounced malt flavor than American versions. Brewed to survive the voyage from England to India. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. English pale ales were derived from India Pale Ales. A pale ale brewed to an increased gravity and hop rate. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. The term “IPA” is loosely applied in commercial English beers today, and has been (incorrectly) used in beers below 4% ABV. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. Fresher versions will obviously have a more significant finishing hop character. Aroma: A moderate to moderately high hop aroma of floral, earthy or fruity nature is typical, although the intensity of hop character is usually lower than American versions. A slightly grassy dry-hop aroma is acceptable, but not required. A moderate caramel-like or toasty malt presence is common. Low to moderate fruitiness, either from esters or hops, can be present. Some versions may have a sulfury note, although this character is not mandatory. Appearance: Color ranges from golden amber to light copper, but most are pale to medium amber with an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with off-white color should persist. Flavor: Hop flavor is medium to high, with a moderate to assertive hop bitterness. The hop flavor should be similar to the aroma (floral, earthy, fruity, and/or slightly grassy). Malt flavor should be medium-low to medium-high, but should be noticeable, pleasant, and support the hop aspect. The malt should show an English character and be somewhat bready, biscuit-like, toasty, toffee-like and/or caramelly. Despite the substantial hop character typical of these beers, sufficient malt flavor, body and complexity to support the hops will provide the best balance. Very low levels of diacetyl are acceptable, and fruitiness from the fermentation or hops adds to the overall complexity. Finish is medium to dry, and bitterness may linger into the aftertaste but should not be harsh. If high sulfate water is used, a distinctively minerally, dry finish, some sulfur flavor, and a lingering bitterness are usually present. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Pale ale malt (well-modified and suitable for single-temperature infusion mashing); English hops; English yeast that can give a fruity or sulfury/minerally profile. Refined sugar may be used in some versions. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions, although not all examples will exhibit the strong sulfate character. Meantime India Pale Ale, Freeminer Trafalgar IPA, Fuller's IPA, Ridgeway Bad Elf, Summit India Pale Ale, Samuel Smith's India Ale, Hampshire Pride of Romsey IPA, Burton Bridge Empire IPA,Middle Ages ImPailed Ale, Goose Island IPA, Brooklyn East India Pale Ale http://www.bjcp.org <_MOD_>2013-11-16 Temperature Mash, 1 Step, Full Body 181.6609352 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 50.7207417 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_>2013-11-16 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>1970-08-17 Saccharification 0 454.1602843 154.4000000 90.0000000 15.0000000 50.7207417 0.3000000 980.6010070 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 181.6609352 165.1999823 0.0000000 <_MOD_>1970-08-17 Mash Out 2 -0.0456486 167.0000000 15.0000000 10.0000000 0.0000000 0.3000000 980.6010070 72.0000000 0.0000000 0.0000000 72.0000000 504.8810260 181.6609352 167.0000000 0.0000000 <_TExpanded>1 0 980.6010070 160.0000000 0.3000000 <_MOD_>2013-11-16 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_>2013-11-16 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2013-11-16 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_>2013-11-16 Ingredients 7405 1 1 7182 9 <_XName>Ingredients 16 <_MOD_>2013-11-16 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_>2013-11-16 Pale Malt (Weyermann) Germany Weyermann 0 1 0.0000000 141.0958720 3.3000000 82.2300000 0.0000000 74.0740741 0 1 1.5000000 4.4000000 100.0000000 10.1000000 0.0000000 0 1 100.0000000 Pale base malt for all ales and lagers. Good general purpose malt. 60.0000000 0.0781250 Pale Liquid Extract <_MOD_>2013-11-16 Cara Hell Belgium Weyermann 0 1 75.8390312 17.6369840 12.6903553 75.0000000 0.0000000 9.2592593 0 2 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 30.0000000 60.0000000 0.7087375 <_MOD_>2013-11-16 Cane (Beet) Sugar US 2 1 0.0000000 8.8184920 0.0000000 100.0000000 0.0000000 4.6296296 0 5 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 7.0000000 Common household baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities. 60.0000000 0.0800000 <_MOD_>2013-11-16 Oats, Flaked US 0 1 0.0000000 5.2910952 1.0000000 80.0000000 0.0000000 2.7777778 0 4 1.5000000 9.0000000 0.0000000 9.0000000 0.0000000 0 1 30.0000000 Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized 60.0000000 0.0800000 Carafoam <_MOD_>2013-11-16 Smoked Malt (Weyermann) Germany Weyermann 0 1 31.9229410 17.6369840 2.0000000 80.0700000 0.0000000 9.2592593 0 3 2.5000000 4.0000000 0.0000000 11.6000000 0.0000000 0 1 100.0000000 Smoked flavor and aroma base malt. Used in smoked ales, lagers and wheat beers, primarily German styles. 60.0000000 0.7087375 <_MOD_>2013-11-16 Nottingham Danstar - 0 1 2 0.8000000 1.0000000 3.0000000 25.0000000 9 1 2010-05-30 2011-02-27 200.0000000 73.0000000 77.0000000 57.0000000 70.0000000 0 0 0 5 2003-06-14 Good neutral ale yeast. Dry strain is highly flocculant and has high attenuation. Produces relatively few fruity esters for a dry yeast. Can be fermented at low temperature to produce lager-style beers. <_MOD_>2013-11-16 Perle Germany 2 2 8.2000000 2.0000000 55.5555556 1.0582188 1.7636981 15.0000000 60.0000000 0.0000000 40.9054503 6 0 1 14.1747616 <_MOD_>2013-11-16 Saaz Czech Republic 1 0 3.5000000 3.5000000 44.4444444 0.0000000 1.4109585 42.0000000 15.0000000 0.0000000 Used for: Pilsners and Bohemian style lagers Aroma: Delicate, mild, clean, somewhat floral -- Noble hops Substitutes: Tettnanger, Lublin Examples: Pulsner Urquell 7.6239022 7 0 1 1.0000000 <_TExpanded>1 2 0 0 1.0580000 1.0100000 1.0180000 1.0110000 1014.4148348 1.0500000 brygdag: 30/5-2010. 9:40 16L vand opvarmes til 72 grader. 10:00 malten tilsættes, temp 67,4 grader. Recirkuleret ca 10L. for at udligne temp. 11:30 opvarmning påbegyndt til 78 grader. 12:30 tappet 25L. begynder opvarmning fra 66 grader til kogning. 13:00 bitterhumle tilsat i sok. 13:45 aromahumle tilsat og irish moss. 14:00 aftapning af urt. 23L. 14:15 urtkøling begynder. 14:45 urt kølet ned. OG 1058. 12-06-2010: Tappet på flasker. 44 X 0,33 10 x 0,5 3 x 0,75 efterkaboneret med 164g lyst rørsukker. 30.0000000 25-06-2010: Smagt på brygget, selv om det er "grønt" endnu smager den allerede fantastisk. Jeg har besluttet at lave en til efter næsten samme opskrift. 05-01-2010: Det er desværre snart drukket. Den bedste øl jeg har lavet til dato! 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 50.7207417 1 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1