<_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