<_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