<_MOD_>2015-08-31
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2015-08-30
#90 7 O'Clock Barley Wine
Thomas Nørgaard
2015-08-29
2015-08-28
591.7419870
710.0903844
0
0
2220
1800
0
0
<_MOD_>2012-10-28
50L gryde
1690.6913913
160.0000000
1
0.1200000
33.8138278
1
1
872.8267616
60.0000000
7.3324974
1
64.0000000
33.8138278
4.0000000
0.0000000
743.9042122
67.6276557
0.0000000
84.0000000
100.0000000
<_MOD_>2012-11-02
English Barleywine
Strong Ale
BJCP 2008
2
19
0
1.0800000
1.1200000
1.0180000
1.0300000
35.0000000
70.0000000
1.6000000
2.5000000
8.0000000
22.0000000
8.0000000
12.0000000
The richest and strongest of the English Ales. A showcase of malty richness and complex, intense flavors. The character of these ales can change significantly over time; both young and old versions should be appreciated for what they are. The malt profile can vary widely; not all examples will have all possible flavors or aromas. Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintagedated. Normally aged significantly prior to release. Often associated with the winter or holiday season. Although often a hoppy beer, the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. English versions can be darker, maltier, fruitier, and feature richer specialty malt flavors than American Barleywines.
Aroma: Very rich and strongly malty, often with a caramel-like aroma. May have moderate to strong fruitiness, often with a dried-fruit character. English hop aroma may range from mild to assertive. Alcohol aromatics may be low to moderate, but never harsh, hot or solventy. The intensity of these aromatics often subsides with age. The aroma may have a rich character including bready, toasty, toffee, molasses, and/or treacle notes. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics, and generally more muted malt aromas. Low to no diacetyl.
Appearance: Color may range from rich gold to very dark amber or even dark brown. Often has ruby highlights, but should not be opaque. Low to moderate off-white head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.
Flavor: Strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity through nutty, deep toast, dark caramel, toffee, and/or molasses. Moderate to high malty sweetness on the palate, although the finish may be moderately sweet to moderately dry (depending on aging). Some oxidative or vinous flavors may be present, and often complex alcohol flavors should be evident. Alcohol flavors shouldn’t be harsh, hot or solventy. Moderate to fairly high fruitiness, often with a dried-fruit character. Hop bitterness may range from just enough for balance to a firm presence; balance therefore ranges from malty to somewhat bitter. Low to moderately high hop flavor (usually UK varieties). Low to no diacetyl.
Mouthfeel: Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). A smooth warmth from aged alcohol should be present, and should not be hot or harsh. Carbonation may be low to moderate, depending on age and conditioning.
Well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. English hops such as Northdown, Target, East Kent Goldings and Fuggles. Characterful English yeast.
Thomas Hardy’s Ale, Burton Bridge Thomas Sykes Old Ale, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old Tom, Fuller’s Golden Pride, AleSmith Old Numbskull, Young’s Old Nick (unusual in its 7.2% ABV), Whitbread Gold Label, Old Dominion Millenium, North Coast Old Stock Ale (when aged), Weyerbacher Blithering Idiot
http://www.bjcp.org
<_MOD_>2012-10-28
Decoction Mash, Single
324.5204828
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
0
100.0000000
0
0
1
33.8138278
640.0000000
0
Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
<_MOD_>2012-10-28
steps
7432
1
1
7149
3
<_XName>steps
16
<_MOD_>2012-10-28
Protein Rest
0
1084.7610460
122.0000000
35.0000000
2.0000000
33.8138278
0.1200000
1690.6913913
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
324.5204828
127.2840923
0.0000000
<_MOD_>2012-11-02
Saccharification
1
0.0000000
154.0000000
45.0000000
2.0000000
0.0000000
0.1200000
1690.6913913
72.0000000
0.0000000
0.0000000
72.0000000
1118.5748738
324.5204828
0.0000000
469.8323889
<_MOD_>1970-10-05
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
1118.5748738
324.5204828
170.0000000
0.0000000
<_TExpanded>1
0
1690.6913913
160.0000000
0.1200000
<_MOD_>2012-10-28
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_>2012-10-28
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2012-10-28
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_>2012-10-28
Ingredients
7405
1
1
7182
16
<_XName>Ingredients
16
<_MOD_>2012-10-28
DMG Pilsner
Danmark
DMG
0
1
1396.8491328
176.3698400
2.0304569
75.0000000
0.0000000
51.7973722
0
1
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
0.1842718
<_MOD_>2012-11-02
DMG München
Danmark
DMG
0
1
537.9280120
44.0924372
7.6142132
75.0000000
0.0000000
12.9493363
0
2
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
0.2267960
<_MOD_>2015-08-05
Optic Malt
U.K.
Thomas Fawcett
0
1
317.4657120
35.2739680
2.6395939
80.5000000
0.0000000
10.3594744
0
3
1.5000000
4.0000000
120.0000000
9.5000000
0.0000000
0
0
100.0000000
A floor-malted barley malt from a single barley variety (Optic), and produced by a centuries-old, family-owned maltster. Optic is another malt considered to be one of the last of the traditional English Pale malt varieties still produced in the UK. Adds a degree of biscuit flavor. Brighter and lighter in flavor than Pearl, a great malt for the production of Real Ales.
60.0000000
0.8221355
<_MOD_>2013-11-09
Victory Malt (biscuit) (Briess)
US
Briess
0
1
58.2006551
21.1643808
28.0000000
73.0000000
0.0000000
6.2156847
0
4
0.0000000
2.5000000
0.0000000
0.0000000
0.0000000
0
1
0.0000000
60.0000000
0.9539607
Caramel/Crystal Malt - 30L
<_MOD_>2013-11-08
Carared (Weyermann)
Germany
Weyermann
0
1
59.5647235
17.6369840
24.0000000
77.9000000
0.0000000
5.1797372
0
5
1.5000000
6.2000000
0.0000000
0.0000000
0.0000000
0
0
25.0000000
Medium crystal malt, adds a body and reddish color. Red ales and lagers, Scottish ales. Full body and aroma, deep red colour
60.0000000
0.4535920
<_MOD_>2015-08-05
Extra Special (Briess)
US
Briess
0
1
232.8081888
14.1095872
130.0000000
73.0000000
0.0000000
4.1437898
0
6
0.0000000
3.5000000
0.0000000
0.0000000
0.0000000
0
0
0.0000000
FLAVOR: Burnt Sugar, Woody, Prunes
COLOR:Deep Red to Copper Color
CHARACTERISTICS:Provides distinctive flavors associated with darker, high gravity beers like Doppelbock. Can be used to enhance standard or lighter gravity provide richer flavor profile.
60.0000000
1.7009700
<_MOD_>2013-11-09
Aromamalt (Castle Malting)
Belgien
Castle Malting
0
1
27.3373252
8.8184920
50.7614213
78.5000000
0.0000000
2.5898686
0
7
1.5000000
4.0000000
30.0000000
11.0000000
0.0000000
0
1
20.0000000
Aroma malt ger rik maltig doft och smak till bärnstens färgade och mörka lager öl. Jämfört med andra traditionella färgade malt sorter, ger en mjukare bitterhet. Används till mycket aromatisk öl och har enzymatisk kraft för självkonvertering.
60.0000000
0.4535920
<_MOD_>2015-08-30
Smoked Malt (Weyermann)
Germany
Weyermann
0
1
31.9229410
7.0547936
2.0000000
80.0700000
0.0000000
2.0718949
0
8
2.5000000
4.0000000
0.0000000
11.6000000
0.0000000
0
1
100.0000000
Smoked flavor and aroma base malt. Used in smoked ales, lagers and wheat beers, primarily German styles.
60.0000000
0.7087375
<_MOD_>2015-08-30
D-90
USA
www.candisyrup.com
2
1
49.3835552
15.9791075
121.1675127
75.0000000
0.0000000
4.6928419
0
9
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
40.0000000
D-90 is by far the most universal of our Belgian style Candi Syrups and is made with pure Beet sugar. This syrup creates an unmistakable and subtle chocolate back-palate, toffee, and toasted bread flavors that make a dark Candi Syrup truly brew-worthy. This syrup will insure the caramel aroma and rich flavors of award winning Belgian style ales
60.0000000
1.7009700
<_MOD_>2013-08-26
Target
0
2
12.1700000
2.0000000
26.7326737
17.6369810
0.9523970
15.0000000
60.0000000
0.0000000
21.6613894
10
0
1
2.0000000
<_MOD_>2013-08-27
Marynka
Poland
0
2
8.0600000
9.0000000
13.8613869
0.4938355
0.4938355
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
5.7167992
11
0
1
1.7009714
<_MOD_>2013-12-11
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
12
<_MOD_>2013-02-15
Hersbrucker
Hallertau, Germany
1
2
1.7000000
2.0000000
59.4059394
17.6369810
2.1164377
15.0000000
10.0000000
0.0000000
Hersbrucker Hops is similar to the noble hop varieties with its low co-humulone level.
Aroma: Classicly spicy, herbal, with hints of citrus and stone fruit.
Used for: German and Bavarian style Lagers, Pilsners, Hefeweizens, Dunkles, and Bocks
Substitutions: Mt. Hood, Strisselspalt, Hallertau Mittelfruh, Liberty
Storage: Fair (55%-65% AA after 6 months at 20 C)
2-5% AA / 4-6% Beta
2.4379570
13
0
1
2.0000000
<_MOD_>2014-03-22
BrewBody
4
Tilfører krop
743.9042122
1
111.0000000
676.2765565
370.0000000
0.0900000
0
0
5.0000000
Malt dextrin, mindre end 5% forgærbar. Tilfører krop og lidt sødme.
1
0
14
<_MOD_>2015-08-24
English Ale
White Labs
WLP002
0
0
3
1.2000000
1.0000000
0.0000000
6.0000000
15
1
2015-08-29
2015-08-24
100.0000000
63.0000000
70.0000000
65.0000000
68.0000000
0
0
0
5
2003-06-14
English Pale Ale, ESB, India Pale Ale, Brown Ale, Porter, Sweet Stouts and Strong Ales
Classic ESB strain best for English style milds, bitters, porters and English style stouts. Leaves a clear beer with some residual sweetness.
<_MOD_>2015-08-03
Yeast Nutrient
4
Fermentation
743.9042122
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
16
<_TExpanded>1
2
0
0
1.1070000
1.0100000
1.0100000
1.0110000
946.7871791
1.0100000
BrewCamp 205
30.0000000
2.3000000
5.1000000
6.0000000
1.0100000
30
155.0000000
1
1.1000000
40.5765934
1
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1