<_MOD_>2015-05-31
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2015-05-31
#80 Kamille pale
Thomas Nylander Nørgaard
2015-05-10
2015-05-10
710.0903844
640.0000000
0
0
2820
3000
0
0
<_MOD_>2015-05-09
Brouwland gryde
1217.2978018
160.0000000
1
0.3000000
67.6276557
1
1
830.0731168
65.0000000
10.0000000
1
84.5345696
0.0000000
4.0000000
0.0000000
710.0903844
0.0000000
0.0000000
83.0000000
100.0000000
<_MOD_>2015-05-09
Belgian Pale Ale
Belgian and French Ale
BJCP 2008
2
16
0
1.0480000
1.0540000
1.0100000
1.0140000
20.0000000
30.0000000
2.1000000
2.7000000
8.0000000
14.0000000
4.8000000
5.5000000
A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale. Produced by breweries with roots as far back as the mid-1700s, the most well-known examples were perfected after the Second World War with some influence from Britain, including hops and yeast strains. Most commonly found in the Flemish provinces of Antwerp and Brabant. Considered “everyday” beers (Category I). Compared to their higher alcohol Category S cousins, they are Belgian “session beers” for ease of drinking. Nothing should be too pronounced or dominant; balance is the key.
Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. Toasty, biscuity malt aroma. May have an orange- or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. Distinctive floral or spicy, low to moderate strength hop character optionally blended with background level peppery, spicy phenols. No diacetyl.
Appearance: Amber to copper in color. Clarity is very good. Creamy, rocky, white head often fades more quickly than other Belgian beers.
Flavor: Fruity and lightly to moderately spicy with a soft, smooth malt and relatively light hop character and low to very low phenols. May have an orange- or pear-like fruitiness, though not as fruity/citrusy as many other Belgian ales. Has an initial soft, malty sweetness with a toasty, biscuity, nutty malt flavor. The hop flavor is low to none. The hop bitterness is medium to low, and is optionally complemented by low amounts of peppery phenols. There is a moderately dry to moderately sweet finish, with hops becoming more pronounced in those with a drier finish.
Mouthfeel: Medium to medium-light body. Alcohol level is restrained, and any warming character should be low if present. No hot alcohol or solventy character. Medium carbonation.
Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color, body and complexity. Sugar is not commonly used as high gravity is not desired. Noble hops, Styrian Goldings, East Kent Goldings or Fuggles are commonly used. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character.
De Koninck, Speciale Palm, Dobble Palm, Russian River Perdition, Ginder Ale, Op-Ale, St. Pieters Zinnebir, Brewer's Art House Pale Ale, Avery Karma, Eisenbahn Pale Ale, Ommegang Rare Vos (unusual in its 6.5% ABV strength)
http://www.bjcp.org
<_MOD_>2015-05-09
Single Infusion, Full Body
165.7876496
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_>2015-05-09
steps
7432
1
1
7149
2
<_XName>steps
16
<_MOD_>2015-05-09
Mash In
0
414.4691240
156.0000000
45.0000000
2.0000000
67.6276557
0.3000000
1217.2978018
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
165.7876496
166.5225396
0.0000000
<_MOD_>2015-05-09
Mash Out
0
165.7876496
168.0000000
10.0000000
2.0000000
0.0000000
0.3000000
1217.2978018
72.0000000
0.0000000
156.0000000
72.0000000
482.0967797
165.7876496
207.2662473
0.0000000
<_TExpanded>1
0
1217.2978018
160.0000000
0.3000000
<_MOD_>2015-05-09
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_>2015-05-09
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2015-05-09
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_>2015-05-09
Ingredients
7405
1
1
7182
13
<_XName>Ingredients
16
<_MOD_>2015-05-09
Pale Malt, Maris Otter
United Kingdom
Maris Otter
0
1
35.2739680
70.5479360
3.0000000
82.5000000
0.0000000
42.5531915
0
1
1.5000000
3.0000000
120.0000000
11.7000000
0.0000000
0
1
100.0000000
Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.
65.0000000
0.6591259
Pale Liquid Extract
<_MOD_>2015-05-09
DMG Pilsner
Danmark
DMG
0
1
2994.7598832
35.2739680
2.0304569
75.0000000
0.0000000
21.2765957
0
2
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
65.0000000
0.1842718
<_MOD_>2015-05-09
Carared
US
0
1
24.6917776
17.6369840
20.0000000
75.0000000
0.0000000
10.6382979
0
3
1.5000000
4.0000000
0.0000000
13.2000000
0.0000000
0
0
20.0000000
Adds body, color and improves head retention.
Also called "Crystal" malt.
65.0000000
0.6645123
<_MOD_>2015-05-09
Oats, Malted
US
0
1
37.7431458
17.6369840
1.0000000
80.0000000
0.0000000
10.6382979
0
4
1.5000000
9.0000000
0.0000000
9.0000000
0.0000000
0
1
10.0000000
Malted oats. Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
65.0000000
1.0631062
Carafoam
<_MOD_>2015-05-09
Wheat, Torrified
US
0
1
35.2739680
17.6369840
1.7000000
79.0000000
0.0000000
10.6382979
0
5
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
65.0000000
0.4819415
Wheat Liquid Extract
<_MOD_>2015-05-09
Special B Malt
Belgium
0
1
67.9016923
7.0547936
180.0000000
65.2000000
0.0000000
4.2553191
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.
65.0000000
0.7087375
<_MOD_>2015-05-10
Target
0
2
12.6400000
2.0000000
14.2857126
1.7284241
0.2469177
15.0000000
60.0000000
0.0000000
9.8573438
7
0
1
2.0000000
<_MOD_>2015-05-27
Irish Moss
1
Clarity
912.9733513
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
8
<_MOD_>2015-05-09
Topaz
Australia
0
2
15.9000000
6.5000000
51.0204064
3.5273962
0.8818490
15.0000000
5.0000000
0.0000000
8.8283079
9
0
1
2.0000000
<_MOD_>2015-05-10
Goldings
2012
1
2
5.6900000
2.0000000
34.6938810
3.0335607
0.5996574
15.0000000
5.0000000
0.0000000
2.1483329
10
0
1
12.0485473
<_MOD_>2015-05-27
Kamilleblomster
0
710.0903844
1
9.0000000
642.4627287
100.0000000
1.0000000
0
0
5.0000000
1
0
11
<_MOD_>2015-05-09
SafBrew Ale
DCL/Fermentis
S-33
0
1
1
0.8000000
1.0000000
8.0000000
25.0000000
12
1
2015-05-10
2015-05-09
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.
<_MOD_>1970-01-01
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
13
<_TExpanded>1
2
0
0
1.0520000
1.0130000
1.0150000
1.0110000
879.1595235
1.0460000
18L. RO-vand
30.0000000
2.3000000
5.2000000
6.0000000
1.0170000
30
155.0000000
0
1.0000000
50.7207417
1
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1