<_MOD_>2014-03-01
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2013-12-11
#57 Barley Wine 2
Thomas Nørgaard
2013-11-23
2013-11-23
743.9042122
710.0903844
0
0
2220
1800
0
0
<_MOD_>2012-10-28
50L gryde
1690.6913913
160.0000000
1
0.1200000
33.8138278
1
1
872.8267616
60.0000000
7.3324974
1
64.0000000
33.8138278
4.0000000
0.0000000
743.9042122
67.6276557
0.0000000
84.0000000
100.0000000
<_MOD_>2012-11-02
English Barleywine
Strong Ale
BJCP 2008
2
19
0
1.0800000
1.1200000
1.0180000
1.0300000
35.0000000
70.0000000
1.6000000
2.5000000
8.0000000
22.0000000
8.0000000
12.0000000
The richest and strongest of the English Ales. A showcase of malty richness and complex, intense flavors. The character of these ales can change significantly over time; both young and old versions should be appreciated for what they are. The malt profile can vary widely; not all examples will have all possible flavors or aromas. Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintagedated. Normally aged significantly prior to release. Often associated with the winter or holiday season. Although often a hoppy beer, the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. English versions can be darker, maltier, fruitier, and feature richer specialty malt flavors than American Barleywines.
Aroma: Very rich and strongly malty, often with a caramel-like aroma. May have moderate to strong fruitiness, often with a dried-fruit character. English hop aroma may range from mild to assertive. Alcohol aromatics may be low to moderate, but never harsh, hot or solventy. The intensity of these aromatics often subsides with age. The aroma may have a rich character including bready, toasty, toffee, molasses, and/or treacle notes. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics, and generally more muted malt aromas. Low to no diacetyl.
Appearance: Color may range from rich gold to very dark amber or even dark brown. Often has ruby highlights, but should not be opaque. Low to moderate off-white head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.
Flavor: Strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity through nutty, deep toast, dark caramel, toffee, and/or molasses. Moderate to high malty sweetness on the palate, although the finish may be moderately sweet to moderately dry (depending on aging). Some oxidative or vinous flavors may be present, and often complex alcohol flavors should be evident. Alcohol flavors shouldn’t be harsh, hot or solventy. Moderate to fairly high fruitiness, often with a dried-fruit character. Hop bitterness may range from just enough for balance to a firm presence; balance therefore ranges from malty to somewhat bitter. Low to moderately high hop flavor (usually UK varieties). Low to no diacetyl.
Mouthfeel: Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). A smooth warmth from aged alcohol should be present, and should not be hot or harsh. Carbonation may be low to moderate, depending on age and conditioning.
Well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. English hops such as Northdown, Target, East Kent Goldings and Fuggles. Characterful English yeast.
Thomas Hardy’s Ale, Burton Bridge Thomas Sykes Old Ale, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old Tom, Fuller’s Golden Pride, AleSmith Old Numbskull, Young’s Old Nick (unusual in its 7.2% ABV), Whitbread Gold Label, Old Dominion Millenium, North Coast Old Stock Ale (when aged), Weyerbacher Blithering Idiot
http://www.bjcp.org
<_MOD_>2012-10-28
Decoction Mash, Single
313.9382924
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
0
100.0000000
0
0
1
33.8138278
640.0000000
0
Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
<_MOD_>2012-10-28
steps
7432
1
1
7149
3
<_XName>steps
16
<_MOD_>2012-10-28
Protein Rest
0
1049.3884007
122.0000000
35.0000000
2.0000000
33.8138278
0.1200000
1690.6913913
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
313.9382924
127.2787135
0.0000000
<_MOD_>2012-11-02
Saccharification
1
0.0000000
154.0000000
45.0000000
2.0000000
0.0000000
0.1200000
1690.6913913
72.0000000
0.0000000
0.0000000
72.0000000
1083.2022285
313.9382924
0.0000000
454.9038108
<_MOD_>1970-10-05
Mash Out
2
0.0000000
168.0000000
10.0000000
10.0000000
0.0000000
0.1200000
1690.6913913
72.0000000
0.0000000
0.0000000
72.0000000
1083.2022285
313.9382924
170.0000000
0.0000000
<_TExpanded>1
0
1690.6913913
160.0000000
0.1200000
<_MOD_>2012-10-28
Malt
0
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>2012-10-28
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2012-10-28
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_>2012-10-28
Ingredients
7405
1
1
7182
15
<_XName>Ingredients
16
<_MOD_>2012-10-28
DMG Pilsner
Danmark
DMG
0
1
1396.8491328
211.6438080
2.0304569
75.0000000
0.0000000
63.8297916
0
1
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
0.1842718
<_MOD_>2012-11-02
DMG München
Danmark
DMG
0
1
537.9280120
44.0924372
7.6142132
75.0000000
0.0000000
13.2978664
0
2
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
0.2267960
<_MOD_>2013-11-09
Biscuit Malt
Belgian
0
1
38.0958854
17.6369840
23.0000000
79.0000000
0.0000000
5.3191493
0
3
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_>2013-11-08
Cara Hell
Belgium
Weyermann
0
1
75.8390312
17.6369840
12.6903553
75.0000000
0.0000000
5.3191493
0
4
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
30.0000000
60.0000000
0.7087375
<_MOD_>2013-11-09
Aromamalt (Castle Malting)
Belgien
Castle Malting
0
1
27.3373252
8.8184920
50.7614213
78.5000000
0.0000000
2.6595747
0
5
1.5000000
4.0000000
30.0000000
11.0000000
0.0000000
0
1
20.0000000
Aroma malt ger rik maltig doft och smak till bärnstens färgade och mörka lager öl. Jämfört med andra traditionella färgade malt sorter, ger en mjukare bitterhet. Används till mycket aromatisk öl och har enzymatisk kraft för självkonvertering.
60.0000000
0.4535920
<_MOD_>2013-12-11
Special B Malt
Belgium
0
1
28.2191744
8.8184920
180.0000000
65.2000000
0.0000000
2.6595747
0
6
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.
60.0000000
0.7087375
<_MOD_>2013-11-29
Smoked Malt (Weyermann)
Germany
Weyermann
0
1
31.9229410
5.2910952
2.0000000
80.0700000
0.0000000
1.5957448
0
7
2.5000000
4.0000000
0.0000000
11.6000000
0.0000000
0
1
100.0000000
Smoked flavor and aroma base malt. Used in smoked ales, lagers and wheat beers, primarily German styles.
60.0000000
0.7087375
<_MOD_>2013-08-26
Agnus
Tjekkiet
0
0
12.5000000
2.0000000
15.2542370
6.2787652
0.6349313
15.0000000
60.0000000
0.0000000
17.6838473
8
0
1
4.2524285
<_MOD_>2013-08-27
Zladek
Tjekkiet
0
0
8.0000000
2.0000000
16.9491516
7.3369841
0.7054792
15.0000000
30.0000000
0.0000000
9.6643374
9
0
1
4.2524285
<_MOD_>2013-11-29
Irish Moss
1
Clarity
743.9042122
6
1.0000000
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
10
<_MOD_>2013-02-15
Prima Donna
Havdrup
1
2
5.0000000
2.0000000
67.7966114
2.8219169
2.8219170
15.0000000
10.0000000
0.0000000
Hjemmedyrket humle
10.3622839
11
0
1
0.0000000
<_MOD_>2013-12-11
BrewBody
4
Tilfører krop
743.9042122
1
111.0000000
676.2765565
370.0000000
0.0900000
0
0
5.0000000
Malt dextrin, mindre end 5% forgærbar. Tilfører krop og lidt sødme.
1
0
12
<_MOD_>2012-10-28
British Ale
White Labs
WLP005
0
0
2
1.2000000
1.0000000
0.0000000
6.0000000
13
1
2013-11-23
2011-02-27
100.0000000
67.0000000
74.0000000
67.0000000
74.0000000
0
0
0
5
2003-06-14
Excellent for all English style ales including bitters, pale ale, porters and brown ale.
This yeast has higher attenuation than the White Labs English Ale yeast strains. Produces a malty flavored beer.
<_MOD_>2013-12-11
Yeast Nutrient
4
Fermentation
743.9042122
6
1.0000000
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
14
<_MOD_>2013-12-14
Belgian Candi Sugar Rocks
Belgium
The Malt Miller
2
1
52.9109520
17.6369840
228.4263959
99.5000000
0.0000000
5.3191493
0
15
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
1
0
40.0000000
60.0000000
1.3324265
<_TExpanded>1
2
0
0
1.1030000
1.0210000
1.0210000
1.0110000
946.7871791
1.0820000
30.0000000
2.3000000
5.1000000
6.0000000
1.0520000
30
155.0000000
1
1.0000000
40.5765934
1
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
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<_TExpanded>1