<_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