<_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