<_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
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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