<_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