<_MOD_>2013-08-18
Selections
7372
0
1
1
<_XName>Selections
16
<_MOD_>2013-08-18
#53 Efterårsbryg 2013
Thomas Nørgaard
2013-08-14
2013-08-18
642.4627287
640.0000000
0
0
2820
3000
0
0
<_MOD_>2013-08-14
Brouwland gryde
1217.2978018
160.0000000
1
0.3000000
67.6276557
1
1
823.0285694
60.0000000
10.0000000
1
84.5345696
0.0000000
4.0000000
0.0000000
710.0903844
0.0000000
0.0000000
83.0000000
100.0000000
<_MOD_>2013-08-14
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_>2013-08-14
Single Infusion, Full Body
290.7633182
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
0
100.0000000
0
0
1
67.6276557
640.0000000
0
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
<_MOD_>2013-08-14
steps
7432
1
7149
2
<_XName>steps
16
<_MOD_>2013-08-14
Mash In
0
726.9082956
156.0000000
45.0000000
2.0000000
67.6276557
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
290.7633182
167.1976964
0.0000000
<_MOD_>2013-08-14
Mash Out
0
290.7633182
168.0000000
10.0000000
2.0000000
0.0000000
0.3000000
1217.2978018
72.0000000
0.0000000
156.0000000
72.0000000
794.5359513
290.7633182
205.1622787
0.0000000
<_TExpanded>1
0
1217.2978018
160.0000000
0.3000000
<_MOD_>2013-08-14
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_>2013-08-14
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2013-08-14
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
30.0000000
0
A simple single stage fermentation, often used by extract brewers or for classic ales.
<_MOD_>2013-08-14
Ingredients
7405
1
7182
12
<_XName>Ingredients
16
<_MOD_>2013-08-14
Pale Malt (2 Row) UK
United Kingdom
0
1
180.9554558
180.9554558
3.0000000
78.0000000
0.0000000
61.4150604
1
1.5000000
4.0000000
45.0000000
10.1000000
0.0000000
0
1
100.0000000
Base malt for all English beer styles
Lower diastatic power than American 2 Row Pale Malt
60.0000000
0.5669900
Pale Liquid Extract
<_MOD_>2013-08-14
DMG München
Danmark
DMG
0
1
1188.7327216
70.5479360
7.6142132
75.0000000
0.0000000
23.9434934
2
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
0.2267960
<_MOD_>2013-08-14
Cara Hell
Belgium
Weyermann
0
1
89.9486184
17.6369840
12.6903553
75.0000000
0.0000000
5.9858733
3
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
30.0000000
60.0000000
0.7087375
<_MOD_>2013-08-14
Biscuit Malt
Belgian
0
1
83.9520438
12.3458888
23.0000000
79.0000000
0.0000000
4.1901113
4
1.5000000
4.0000000
6.0000000
10.5000000
0.0000000
0
1
10.0000000
Use for English ales, brown ales and porters.
Adds a biscuit like flavor and aroma.
Can be used as a substitute for toasted malt.
60.0000000
0.7087375
Caramel/Crystal Malt - 20L
<_MOD_>2013-08-14
Caraaroma
Germany
Wyermann
0
1
51.8527330
7.0547936
130.0000000
75.0000000
0.0000000
2.3943493
5
1.5000000
4.0000000
0.0000000
11.7000000
0.0000000
0
0
15.0000000
Very dark crystal malt - similar to a crystal 120 or Caramunich 120 malt. Adds strong caramel flavor, red color, and malty aroma.
60.0000000
0.7087375
<_MOD_>2013-08-14
Chocolate Malt
United Kingdom
0
1
7.7602730
1.7636984
450.0000000
73.0000000
0.0000000
0.5985873
6
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.
60.0000000
0.7087375
<_MOD_>2013-08-14
Roasted Barley
US
0
1
43.0342410
0.4585616
300.0000000
55.0000000
0.0000000
0.1556327
7
1.5000000
5.0000000
0.0000000
13.2000000
0.0000000
0
0
10.0000000
Roasted at high temperature to create a burnt, grainy, coffee like flavor.
Imparts a red to deep brown color to beer, and very strong roasted flavor.
Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.
60.0000000
0.7087375
<_MOD_>2013-08-18
Maple Syrup
US
2
1
31.1770031
3.8801365
35.0000000
65.2000000
0.0000000
1.3168921
8
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
10.0000000
If added during the boil it will add a dry, woodsy flavor. If added at bottling, the smooth maple flavor comes through. Used for maple ales, porters, browns.
60.0000000
0.0800000
<_MOD_>2013-08-14
Brewers GOld
Tyskland
0
0
5.9000000
2.0000000
13.0434776
1.5873284
0.5291094
15.0000000
60.0000000
0.0000000
7.8347930
9
0
1
19.8446662
<_MOD_>2013-08-14
Anise, Star
0
Licorice flavor
912.9733513
13
1.5000000
640.0000000
0.0000000
0.2500000
0
0
30.0000000
Star Anise spice adds a strong black licorice flavor to holiday and specialty beers. Boil for 30 minutes to extract flavor.
1
0
10
<_MOD_>2013-08-14
Zladek
Tjekkiet
0
0
8.0000000
2.0000000
86.9565224
15.9791048
3.5273962
15.0000000
5.0000000
0.0000000
14.1188649
11
0
1
4.2524285
<_MOD_>2013-08-14
Belgian Style Ale Yeast Blend
White Labs
WLP575
0
0
1
1.2000000
1.0000000
1.0000000
60.0000000
12
1
2013-08-14
2011-02-27
100.0000000
74.0000000
80.0000000
68.0000000
75.0000000
0
0
0
5
2003-06-14
Trappist and other Belgian ales.
Blend of two trappist ale yeasts and one Belgian ale yeast. Creates a versatile blend to be used for Trappist and other Belgian style ales.
<_TExpanded>1
2
0
0
1.0910000
1.0100000
1.0180000
1.0110000
1014.4148348
1.0500000
30.0000000
2.3000000
5.2000000
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