<_MOD_>2012-10-21
Selections
7372
0
1
1
<_XName>Selections
16
<_MOD_>2012-10-21
Den glade munk #40
Thomas Nørgaard
2012-10-21
2012-10-21
676.2765565
640.0957608
0
0
1920
1800
0
0
<_MOD_>2012-05-14
Brouwland gryde
1183.4839739
195.4177827
1
0.3000000
67.6276557
1
1
839.9354832
90.0000000
10.0000000
1
67.6276557
33.8138278
4.0000000
0.0000000
676.2765565
0.0000000
0.0000000
80.0000000
100.0000000
<_MOD_>2012-05-14
Belgian Dark Strong Ale
Belgian Strong Ale
BJCP 2008
5
18
0
1.0750000
1.1100000
1.0100000
1.0240000
20.0000000
35.0000000
2.3000000
2.9000000
12.0000000
22.0000000
8.0000000
11.0000000
A dark, very rich, complex, very strong Belgian ale. Complex, rich, smooth and dangerous. Most versions are unique in character reflecting characteristics of individual breweries. Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions, which can be rather sweet and full-bodied. Higher bitterness is allowable in Abbey-style beers with a higher FG. Barleywine-type beers (e.g., Scaldis/Bush, La Trappe Quadrupel, Weyerbacher QUAD) and Spiced/Christmas-type beers (e.g., N’ice Chouffe, Affligem Nöel) should be entered in the Belgian Specialty Ale category (16E), not this category. Traditionally bottle-conditioned (“refermented in the bottle”).
Aroma: Complex, with a rich malty sweetness, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a Munich-type quality often with a caramel, toast and/or bready aroma. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clovelike. Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. Hops are not usually present (but a very low noble hop aroma is acceptable). No diacetyl. No dark/roast malt aroma. No hot alcohols or solventy aromas. No recognizable spice additions.
Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). Huge, dense, moussy, persistent cream- to light tancolored head. Can be clear to somewhat hazy.
Flavor: Similar to aroma (same malt, ester, phenol, alcohol, hop and spice comments apply to flavor as well). Moderately malty or sweet on palate. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry, Abbey versions can be medium-dry to sweet). Low bitterness for a beer of this strength; alcohol provides some of the balance to the malt. Sweeter and more full-bodied beers will have a higher bitterness level to balance. Almost all versions are malty in the balance, although a few are lightly bitter. The complex and varied flavors should blend smoothly and harmoniously.
Mouthfeel: High carbonation but no carbonic acid “bite.” Smooth but noticeable alcohol warmth. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium, while Abbey-style beers can be quite full and creamy).
Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Water can be soft to hard. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, other Belgian specialty grains for character. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). Noble-type, English-type or Styrian Goldings hops commonly used. Spices generally not used; if used, keep subtle and in the background. Avoid US/UK crystal type malts (these provide the wrong type of sweetness).
Westvleteren 12 (yellow cap), Rochefort 10 (blue cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Achel Extra Brune, Rochefort 8 (green cap), Southampton Abbot 12, Chimay Grande Reserve (Blue), Brasserie des Rocs Grand Cru, Gulden Draak, Kasteelbier Bière du Chateau Donker, Lost Abbey Judgment Day, Russian River Salvation
http://www.bjcp.org
<_MOD_>2012-05-14
Temperature Mash, 2 Step, Full Body
271.9622933
71.9600000
212.0000000
71.9600000
5.4000000
168.0800000
0
100.0000000
0
0
1
67.6276557
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_>2012-05-14
steps
7432
1
7149
3
<_XName>steps
16
<_MOD_>2012-05-14
Protein Rest
0
679.9057332
122.0000000
30.0000000
2.0000000
67.6276557
0.3000000
1183.4839739
71.9600000
195.4177827
0.0000000
71.9600000
0.0000000
271.9622933
132.2772271
0.0000000
<_MOD_>1970-03-28
Saccharification
2
0.0000000
156.0000000
30.0000000
15.0000000
0.0000000
0.3000000
1183.4839739
71.9600000
195.4177827
0.0000000
71.9600000
747.5333889
271.9622933
221.2000000
0.0000000
<_MOD_>1970-03-28
Mash Out
2
0.0000000
168.0000000
10.0000000
10.0000000
0.0000000
0.3000000
1183.4839739
71.9600000
195.4177827
0.0000000
71.9600000
747.5333889
271.9622933
182.0000000
0.0000000
<_TExpanded>1
1
1183.4839739
195.4177827
0.3000000
<_MOD_>2012-05-14
Malt
0
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>2012-05-14
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2012-05-14
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
90.0000000
0
A simple single stage fermentation, often used by extract brewers or for classic ales.
<_MOD_>2012-05-14
Ingredients
7405
1
7182
16
<_XName>Ingredients
16
<_MOD_>2012-10-21
PH 5.2 Stabilizer
5
Water Agent
676.2765565
7
1.0000000
640.0000000
0.0000000
0.2500000
1
0
60.0000000
PH 5.2 Stabilizer by Five Star is a prioprietary mix of phosphate buffers used to lower the PH of your Mash to 5.2 for brewing.
1
0
1
<_MOD_>2012-05-14
DMG Pilsner
Danmark
DMG
0
1
1587.3285600
190.4794272
2.0304569
75.0000000
0.0000000
65.7734470
2
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
90.0000000
0.1842718
<_MOD_>2012-05-19
DMG Lys Karamel
Denmark
DMG
0
1
211.6438080
35.2739680
63.4517766
75.0000000
0.0000000
12.1802680
3
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
90.0000000
0.2551455
<_MOD_>2012-05-14
DMG München
Danmark
DMG
0
1
564.3834880
26.4554760
7.6142132
75.0000000
0.0000000
9.1352010
4
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
90.0000000
0.2267960
<_MOD_>2012-05-21
Special B Malt
Belgium
0
1
13.0513682
14.1095872
180.0000000
65.2000000
0.0000000
4.8721072
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.
90.0000000
0.7087375
<_MOD_>2012-05-19
DMG Mørk Karamel
Poland
DMG
0
1
176.3698400
3.5273968
355.3299492
75.0000000
0.0000000
1.2180268
6
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
90.0000000
0.2551455
<_MOD_>2012-05-14
Chocolate Malt
United Kingdom
0
1
12.6986285
2.1164381
450.0000000
73.0000000
0.0000000
0.7308161
7
1.5000000
4.0000000
0.0000000
10.5000000
0.0000000
0
0
10.0000000
Dark malt that gives a rich red or brown color and nutty flavor.
Use for: Brown ales, porters, some stouts
Maintains some malty flavor, not as dark as roasted malt.
90.0000000
0.7087375
<_MOD_>2012-05-21
Candi Sugar, Dark
Belgium
2
1
12.3458888
17.6369840
275.0000000
78.3000000
0.0000000
6.0901340
8
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
20.0000000
Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.
90.0000000
0.8504850
<_MOD_>2012-05-14
H. Brewers Gold
Tyskland
0
2
6.5000000
3.7000000
29.9065420
3.5273962
1.1287668
15.0000000
60.0000000
0.0000000
Brewers Gold is a complex bittering hop that is noted to have a sharp or pungent bittering quality. It also imparts a fruity yet spicy aroma as well as having a black currant characteristic. It is on the low end of the bittering hop scale at 8 to 10% AAU typically. Brewers Gold can be used in a wide range of styles from English Ales to German Lagers and adds a decidely 'European' element to the beer. These make a good partner to noble varieties such as Tettnang and Hallertauer.
Characteristics : Pungent bittering with spicy aromas
Styles : English Ale, German Lager
Similar Hops : Bullion, Chinook, Galena.
Substitutes: Northern Brewer, Galena, Chinook, Eroica
17.2464505
9
0
1
14.1747616
<_MOD_>2012-05-14
East Kent Goldings
UK
2
2
7.0400000
2.0000000
28.0373837
2.1164377
1.0582189
15.0000000
15.0000000
0.0000000
8.6893960
10
0
1
14.1747616
<_MOD_>2012-10-21
Irish Moss
1
Clarity
676.2765565
1
0.1000000
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_>1970-01-01
Grains of paradise
0
676.2765565
1
5.0000000
640.0957608
0.6000000
1.0000000
0
0
10.0000000
1
0
12
<_MOD_>2012-05-14
Saaz
Tjekkiet
1
2
3.1000000
2.0000000
42.0560743
8.7479426
1.5873283
15.0000000
5.0000000
0.0000000
2.3058769
13
0
1
7.0873808
<_MOD_>1970-01-01
Coriander Seed Light
0
Belgian Wit
676.2765565
1
10.0000000
676.2765565
100.0000000
0.2500000
0
0
5.0000000
Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel.
1
0
14
<_MOD_>2012-05-14
Westmalle flaskegær
Landly
0
0
1
0.0000000
1.0000000
5.0000000
0.0000000
15
1
2012-10-21
2012-10-20
100.0000000
68.0000000
76.0000000
66.0200000
71.9600000
0
0
0
5
2012-10-20
<_MOD_>1970-01-01
Yeast Nutrient
4
Fermentation
676.2765565
6
2.0000000
640.0000000
0.0000000
0.2500000
2
2
3.0000000
Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.
1
0
16
<_TExpanded>1
2
0
0
1.0920000
1.0100000
1.0180000
1.0110000
845.3456957
1.0920000
Er ment som en øl der skal minde lidt om Rochefort 10.
Efterfølgende re-mæskede jeg malten og fik 15L på 1020.
Kogte det med 100G kandis, 1 lakridsstang.
Humle:
Egen avl. 15g. bitter- og 25g. aroma (15 min)
Pitchede en S-33
OG 1035, 12L.
30.0000000
2.3000000
5.4000000
6.0000000
1.0560000
30
155.0000000
0
1.0000000
50.7207417
1
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1