<_MOD_>1970-01-01 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2015-05-10 #79 Sølvbryllups trippel - Køge Øldag Thomas Nylander Nørgaard 2015-05-10 2015-05-10 1251.1116296 1251.1116296 0 0 2820 3000 0 0 <_MOD_>2015-04-26 Brouwland gryde 1217.2978018 160.0000000 1 0.3000000 67.6276557 1 1 1449.0352352 80.0000000 10.0000000 1 84.5345696 0.0000000 4.0000000 0.0000000 1284.9254574 0.0000000 0.0000000 83.0000000 100.0000000 <_MOD_>2015-04-26 Belgian Tripel Belgian Strong Ale BJCP 2008 3 18 0 1.0750000 1.0850000 1.0080000 1.0140000 20.0000000 40.0000000 2.4000000 3.0000000 4.5000000 7.0000000 7.5000000 9.5000000 Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Usually has a more rounded malt flavor but should not be sweet. Originally popularized by the Trappist monastery at Westmalle. High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Most Trappist versions have at least 30 IBUs and are very dry. Traditionally bottle-conditioned (“refermented in the bottle”). Aroma: Complex with moderate to significant spiciness, moderate fruity esters and low alcohol and hop aromas. Generous spicy, peppery, sometimes clove-like phenols. Esters are often reminiscent of citrus fruits such as oranges, but may sometimes have a slight banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is usually found. Alcohols are soft, spicy and low in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl. Appearance: Deep yellow to deep gold in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic “Belgian lace” on the glass as it fades. Flavor: Marriage of spicy, fruity and alcohol flavors supported by a soft malt character. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. A low to moderate spicy hop character is usually found. Alcohols are soft, spicy, often a bit sweet and low in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. No diacetyl. Mouthfeel: Medium-light to medium body, although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. No hot alcohol or solventy character. Always effervescent. Never astringent. The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Spice additions are generally not traditional, and if used, should not be recognizable as such. Fairly soft water. Westmalle Tripel, La Rulles Tripel, St. Bernardus Tripel, Chimay Cinq Cents (White), Watou Tripel, Val-Dieu Triple, Affligem Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien Tripel, Bink Tripel, Tripel Karmeliet, New Belgium Trippel, Unibroue La Fin du Monde, Dragonmead Final Absolution, Allagash Tripel Reserve, Victory Golden Monkey http://www.bjcp.org <_MOD_>2015-04-26 Temperature Mash, 2 Step, Light Body 356.2670768 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 67.6276557 640.0000000 0 Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash. <_MOD_>2015-04-26 steps 7432 1 1 7149 3 <_XName>steps 16 <_MOD_>2015-04-26 Protein Rest 0 890.6676920 122.0000000 30.0000000 2.0000000 67.6276557 0.3000000 1217.2978018 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 356.2670768 128.7712625 0.0000000 <_MOD_>2015-04-26 Saccharification 2 0.0000000 148.0000000 75.0000000 15.0000000 0.0000000 0.3000000 1217.2978018 72.0000000 0.0000000 0.0000000 72.0000000 958.2953477 356.2670768 221.2000000 0.0000000 <_MOD_>2015-04-26 Mash Out 2 0.0000000 168.0000000 10.0000000 10.0000000 0.0000000 0.3000000 1217.2978018 72.0000000 0.0000000 0.0000000 72.0000000 958.2953477 356.2670768 182.0000000 0.0000000 <_TExpanded>1 0 1217.2978018 160.0000000 0.3000000 <_MOD_>2015-04-26 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_>2015-04-26 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2015-04-26 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_>2015-04-26 Ingredients 7405 1 1 7182 9 <_XName>Ingredients 16 <_MOD_>2015-04-26 DMG Pilsner Danmark DMG 0 1 2994.7598832 317.4657120 2.0304569 75.0000000 0.0000000 79.6460177 0 1 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 80.0000000 0.1842718 <_MOD_>2015-04-26 Cara-Pils/Dextrine US 0 1 24.6917776 24.6917776 2.0000000 72.0000000 0.0000000 6.1946903 0 2 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Significantly increases foam/head retention and body of the beer. Also sold under the names "Dextrine" and "Cara-Foam" 80.0000000 0.6202871 <_MOD_>2015-04-26 Wheat, Torrified US 0 1 35.2739680 14.1095872 1.7000000 79.0000000 0.0000000 3.5398230 0 3 1.5000000 9.0000000 0.0000000 16.0000000 0.0000000 0 1 40.0000000 Unmodified wheat that has been "popped" to open the kernels Used primarily in place of raw wheat when making Belgian White and Wit Faster conversion and higher yield than raw wheat Protein rest recommended when mashing 80.0000000 0.4819415 Wheat Liquid Extract <_MOD_>2015-04-26 Sugar, Table (Sucrose) US 2 1 0.0000000 42.3287616 1.0000000 100.0000000 0.0000000 10.6194690 0 4 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 10.0000000 White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer. 80.0000000 0.0800000 <_MOD_>2015-04-26 Target 0 2 12.6400000 2.0000000 15.1724145 1.7284241 0.7760272 15.0000000 60.0000000 0.0000000 14.4324546 5 0 1 2.0000000 <_MOD_>2015-04-26 Topaz Australia 0 2 15.9000000 6.5000000 15.8620684 3.5273962 0.8113011 15.0000000 20.0000000 0.0000000 11.4944710 6 0 1 2.0000000 <_MOD_>2015-04-26 Saaz Tjekkiet 1 2 3.1000000 2.0000000 68.9655171 15.5205433 3.5273962 15.0000000 10.0000000 0.0000000 5.8334576 7 0 1 7.0873808 <_MOD_>2015-04-26 BrewBody 4 Tilfører krop 912.9733513 1 180.0000000 676.2765565 544.0000000 0.0900000 0 0 5.0000000 Malt dextrin, mindre end 5% forgærbar. Tilfører krop og lidt sødme. 1 0 8 <_MOD_>2015-04-26 SafBrew Ale DCL/Fermentis S-33 0 1 1 0.8000000 2.0000000 1.0000000 25.0000000 9 1 2015-05-10 2015-04-26 200.0000000 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. <_TExpanded>1 2 0 0 1.0880000 1.0100000 1.0180000 1.0110000 1470.9015105 1.0640000 34L. RO-vand 30.0000000 2.3000000 5.2000000 6.0000000 1.0120000 30 155.0000000 0 1.0000000 50.7207417 1 710.0903844 823.0285694 83.0000000 20.0000000 10.0000000 1.0500000 1 <_TExpanded>1