<_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