<_MOD_>2015-05-26
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2015-05-26
#81 Imperial Chili Lakrids Stout - Køge Øldag
Thomas Nylander Nørgaard
2015-05-26
2015-05-26
740.5228294
640.0000000
0
0
2820
3000
0
0
<_MOD_>2015-01-18
50L gryde
1690.6913913
160.0000000
1
0.1200000
67.6276557
1
1
962.3415400
70.0000000
10.0000000
1
101.4414835
67.6276557
4.0000000
0.0000000
743.9042122
67.6276557
0.0000000
80.0000000
100.0000000
<_MOD_>2015-01-18
Imperial Stout
Stout
BJCP 2008
6
13
0
1.0750000
1.1150000
1.0180000
1.0300000
50.0000000
90.0000000
1.8000000
2.6000000
30.0000000
40.0000000
8.0000000
12.0000000
An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tarlike sensations. Like a black barleywine with every dimension of flavor coming into play. Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Said to be popular with the Russian Imperial Court. Today is even more popular with American craft brewers, who have extended the style with unique American characteristics. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). The wide range of allowable characteristics allow for maximum brewer creativity.
Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like, depending on the gravity and grain bill. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot or solventy. Aged versions may have a slight vinous or portlike quality, but shouldn’t be sour. No diacetyl. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics.
Appearance: Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.
Flavor: Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. Alcohol strength should be evident, but not hot, sharp, or solventy. No diacetyl. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing.
Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable. Should not be syrupy and underattenuated. Carbonation may be low to moderate, depending on age and conditioning.
Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. Alkaline water balances the abundance of acidic roasted grain in the grist. American or English ale yeast.
Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout
http://www.bjcp.org
<_MOD_>2015-01-18
Temperature Mash, 2 Step, Medium Body
363.3218704
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_>2015-01-18
steps
7432
1
1
7149
3
<_XName>steps
16
<_MOD_>2015-01-18
Protein Rest
0
908.3046760
122.0000000
30.0000000
2.0000000
67.6276557
0.1200000
1690.6913913
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
363.3218704
128.7805540
0.0000000
<_MOD_>2015-01-18
Saccharification
2
0.0000000
152.0000000
45.0000000
15.0000000
0.0000000
0.1200000
1690.6913913
72.0000000
0.0000000
0.0000000
72.0000000
975.9323317
363.3218704
221.2000000
0.0000000
<_MOD_>2015-05-26
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
975.9323317
363.3218704
182.0000000
0.0000000
<_TExpanded>1
0
1690.6913913
160.0000000
0.1200000
<_MOD_>2015-01-18
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_>2015-01-18
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2015-01-24
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_>2015-01-24
Ingredients
7405
1
1
7182
20
<_XName>Ingredients
16
<_MOD_>2015-05-26
Oat Hulls
Denmark
Dansk Landbrug
3
1
35.2739680
5.2910952
0.0000000
0.0000000
0.0000000
1.4563107
0
1
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
70.0000000
0.7087375
<_MOD_>2015-01-18
DMG Pilsner
Danmark
DMG
0
1
3333.3732703
141.0958720
2.0304569
75.0000000
0.0000000
38.8349515
0
2
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
70.0000000
0.1842718
<_MOD_>2015-01-24
Barley, Flaked
US
0
1
0.0000000
105.8219040
1.7000000
70.0000000
0.0000000
29.1262136
0
3
1.5000000
9.0000000
0.0000000
13.5000000
0.0000000
0
1
20.0000000
Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers.
70.0000000
0.6378637
Carafoam
<_MOD_>2015-01-18
Munich II (Weyermann)
Germany
Weyermann
0
1
315.0777039
52.9109520
8.5000000
82.2300000
0.0000000
14.5631068
0
4
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
70.0000000
0.2480581
Amber Liquid Extract
<_MOD_>2015-01-24
Special B (Castle Malting)
Belgien
Castle Maltings
0
1
62.6112932
17.6369840
152.2842640
76.0000000
0.0000000
4.8543689
0
5
1.5000000
4.0000000
0.0000000
11.0000000
0.0000000
0
0
10.0000000
Mycket speciell belgisk karkellmalt.Ger en djupt röd till mörkt brun-svart färg och fylligare kropp, unik rik maltig smak och arom av russin, nötter och plommon. Används tex till Abbey Ales.
70.0000000
0.6378637
<_MOD_>2015-02-03
Rye Malt (Weyermann)
Germany
Weyermann
0
1
31.3938315
14.1095872
3.0000000
63.0000000
0.0000000
3.8834951
0
6
1.5000000
4.4000000
30.0000000
10.3000000
0.0000000
0
1
50.0000000
Rye malt for rye style beers. Up to 50% may be used in some rye styles. Adds distinctive rye flavor and aroma.
70.0000000
0.4890289
Caramel Rye (Weyermann)
<_MOD_>2015-05-08
Peat Smoked Malt
United Kingdom
0
1
35.2739680
10.5821904
2.8000000
74.0000000
0.0000000
2.9126214
0
7
1.5000000
4.0000000
0.0000000
0.0000000
0.0000000
0
1
20.0000000
Robust smoky malt that provides a smoky flavor. Used in scottish ales and wee heavy ales.
70.0000000
0.5315531
<_MOD_>2015-05-09
Chocolate Malt
United Kingdom
0
1
0.0000000
7.0547936
450.0000000
73.0000000
0.0000000
1.9417476
0
8
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.
70.0000000
0.7087375
<_MOD_>2015-05-09
Black (Patent) Malt
US
0
1
27.8664347
5.2910952
500.0000000
55.0000000
0.0000000
1.4563107
0
9
1.5000000
6.0000000
0.0000000
13.2000000
0.0000000
0
0
10.0000000
Dark color and dry roasted flavor characteristic of Stouts and Porters
Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts.
70.0000000
0.4961162
<_MOD_>2015-05-09
Roasted Barley
US
0
1
28.5719141
3.5273968
300.0000000
55.0000000
0.0000000
0.9708738
0
10
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.
70.0000000
0.7087375
<_MOD_>2015-01-18
Target
0
2
12.6400000
2.0000000
9.7938148
0.6702053
0.6702053
15.0000000
60.0000000
0.0000000
16.3538117
11
0
1
2.0000000
<_MOD_>2015-01-24
Marynka
Poland
0
2
8.0600000
9.0000000
25.7731960
2.2575336
1.7636981
25.0000000
30.0000000
0.0000000
Notes: Bittering hops with high aroma. Primarily for use in Pilsner, lagers, ales or wheats. Comparable to English Goldings or Chinook.
Used for: Lager, ales
Substitutes: Chinook, English Golding
21.0902257
12
0
1
1.7009714
<_MOD_>2015-05-26
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
13
<_MOD_>2015-05-26
Chili
0
743.9042122
1
4.0000000
642.4627287
2.0000000
1.0000000
0
0
10.0000000
Santa Maria chilipulver
1
0
14
<_MOD_>2015-05-26
Lakridspulver
3
743.9042122
1
50.0000000
743.9042122
100.0000000
1.0000000
0
0
5.0000000
1
0
15
<_MOD_>2015-01-24
Prima Donna 2013
Havdrup
1
2
5.0000000
2.0000000
64.4329892
16.3029189
4.4092452
15.0000000
5.0000000
0.0000000
8.4844526
16
0
1
0.0000000
<_MOD_>2015-05-26
BrewBody
4
Tilfører krop
743.9042122
1
110.0000000
676.2765565
364.0000000
0.0900000
0
0
5.0000000
Malt dextrin, mindre end 5% forgærbar. Tilfører krop og lidt sødme.
1
0
17
<_MOD_>2015-01-24
Newcastle Dark Ale Yeast
Mangrove Jack's
M03
0
1
1
0.0000000
1.0000000
1.0000000
20.0000000
18
1
2015-05-26
2015-01-18
200.0000000
65.0000000
72.0000000
64.0000000
72.0000000
0
0
0
5
2013-08-26
Full bodied British Ale styles
Newcastle Dark Ale Yeast successfully brings classic cask ale production into the homebrew or craft setting. This is a top-fermentation strain well suited for fermenting British ales, particularly dark and full bodied ales, mild brown ales and Scottish Heavy ales. Selected to not over attenuate, this strain will stop short of the low end gravities exhibited by other yeast strains. Dark fruity esters are pronounced when fermented at the appropriate temperature. Care should be taken to adjust hop bitterness to ensures it suits the ester character and complements the fuller bodied finish.
<_MOD_>2015-05-26
Yeast Nutrient
4
Fermentation
912.9733513
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
19
<_MOD_>2015-05-26
Oak Chips, Hard Roast, US
3
743.9042122
1
50.0000000
676.2765565
250.0000000
0.2000000
3
0
0.0000000
1
0
20
<_TExpanded>1
2
0
0
1.1030000
1.0100000
1.0180000
1.0110000
970.4568586
1.0820000
30.0000000
2.3000000
5.2000000
6.0000000
1.0480000
30
155.0000000
0
1.0000000
50.7207417
1
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1