<_MOD_>2013-03-10
Selections
7372
0
1
1
<_XName>Selections
16
<_MOD_>2013-03-10
#45 Guldbryllupsbryg 2
Thomas Nørgaard
2013-03-09
1992-02-01
659.3696426
640.0957608
0
0
5520
1800
0
0
<_MOD_>1970-03-28
El gryde
946.7871791
160.1438147
1
0.1200000
43.9579762
1
1
735.7888935
60.0000000
9.1911765
1
67.6276557
33.8138278
4.0000000
0.0000000
608.6489009
33.8138278
0.0000000
83.0000000
100.0000000
<_MOD_>2012-02-24
American Amber Ale
American Ale
BJCP 2008
2
10
0
1.0450000
1.0600000
1.0100000
1.0150000
25.0000000
40.0000000
2.3000000
2.8000000
10.0000000
17.0000000
4.5000000
6.2000000
Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant). Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide. Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).
Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.
Appearance: Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.
Mouthfeel: Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.
Pale ale malt, typically American two-row. Medium to dark crystal malts. May contain specialty grains which add character and uniqueness. American hops, often with citrusy flavors, are common but others may also be used. Water can vary in sulfate & carbonate content.
North Coast Red Seal Ale, Tröegs HopBack Amber Ale, Deschutes Cinder Cone Red, Pyramid Broken Rake, St. Rogue Red Ale, Anderson Valley Boont Amber Ale, Lagunitas Censored Ale, Avery Redpoint Ale, McNeill's Firehouse Amber Ale, Mendocino Red Tail Ale, Bell's Amber
http://www.bjcp.org
<_MOD_>2012-02-24
Single Infusion, Light Body, No Mash Out
125.0020495
71.9600000
212.0000000
167.0000000
5.4000000
176.0000000
0
100.0000000
0
0
1
43.9579762
640.0000000
0
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
<_MOD_>2012-02-24
steps
7432
1
7149
1
<_XName>steps
16
<_MOD_>1970-03-28
Mash In
0
347.5002745
154.4000000
90.0000000
2.0000000
43.9579762
0.1200000
946.7871791
167.0000000
160.1438147
0.0000000
71.9600000
0.0000000
125.0020495
163.6218233
0.0000000
<_TExpanded>1
1
946.7871791
160.1438147
0.1200000
<_MOD_>2012-02-24
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_>2012-02-24
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>1983-05-10
Ale, Single Stage
71.6000000
71.6000000
65.0000000
65.0000000
65.0000000
59.0000000
65.0000000
59.0000000
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_>2012-02-24
Ingredients
7405
1
7182
12
<_XName>Ingredients
16
<_MOD_>2012-02-24
DMG Pilsner Malt
Denmark
DMG
0
1
599.6574560
79.3664280
1.6243655
75.0000000
0.0000000
63.4921014
1
1.5000000
4.5000000
250.0000000
10.0000000
0.0000000
0
0
100.0000000
60.0000000
0.2834950
<_MOD_>2012-02-24
Munich II (Weyermann)
Germany
Weyermann
0
1
793.6642800
35.2739680
8.5000000
82.2300000
0.0000000
28.2187117
2
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_>2012-02-24
DMG Lys Karamel
Denmark
DMG
0
1
158.7328560
5.2910952
63.4517766
75.0000000
0.0000000
4.2328068
3
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
0.2551455
<_MOD_>2012-02-24
Oats, Flaked
US
0
1
0.0000000
5.0705583
1.0152284
80.0000000
0.0000000
4.0563801
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
0.5669900
Carafoam
<_MOD_>2012-02-24
Agnus
Tjekkiet
0
0
12.5000000
2.0000000
18.0000024
2.7866430
0.3174657
15.0000000
60.0000000
0.0000000
16.0419196
5
0
1
4.2524285
<_MOD_>2012-02-24
Hallertau Hersbrucker
Germany
0
2
3.8000000
6.0000000
35.9999991
1.7636981
0.6349313
15.0000000
30.0000000
0.0000000
6.8143594
6
0
1
2.0000000
<_MOD_>2013-01-14
Irish Moss
1
Clarity
777.7180400
1
9.0000000
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
7
<_MOD_>2012-02-24
Saaz
Tjekkiet
0
0
4.2000000
2.0000000
45.9999985
15.8732828
0.8113011
15.0000000
5.0000000
0.0000000
2.7460370
8
0
1
4.2524285
<_MOD_>1970-09-06
Orange Peel, Sweet
0
Holiday Beers
777.7180400
1
9.0000000
640.0000000
0.0000000
0.2500000
0
0
5.0000000
Adds a Conitreau or Grand Marnier flavor to your beer. Used primarily in Belgian Strong Ale and Holiday Ales to add a sweet orange flavor and aroma.
1
0
9
<_MOD_>2013-01-20
Coriander Seed
0
Belgian Wit
777.7180400
1
4.5000000
640.0000000
0.0000000
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
10
<_MOD_>2012-02-24
SafBrew Ale
DCL/Fermentis
S-33
0
1
1
0.8000000
1.0000000
3.0000000
25.0000000
11
1
2013-03-09
2011-02-27
200.0000000
71.0000000
75.0000000
65.0000000
72.0000000
0
0
0
5
2003-06-14
Most ales.
General purpose ale yeast, widely used. Very consistent, clean finish. High attenuation and good flavor profile.
<_MOD_>2013-03-10
Yeast Nutrient
4
Fermentation
777.7180400
1
2.2000000
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
12
<_TExpanded>1
2
0
0
1.0540000
1.0100000
1.0180000
1.0110000
811.5318678
1.0440000
47.0000000
2.4000000
5.2000000
6.0000000
1.0100000
30
155.0000000
1
1.0000000
33.8138278
1
676.2765565
806.1216554
83.0000000
20.0000000
10.0000000
1.0450000
0
<_TExpanded>1