<_MOD_>2013-05-09 Selections 7372 0 1 1 <_XName>Selections 16 <_MOD_>2013-02-09 Smoked Orange Ryevolution Justin Halloran 2013-01-26 1992-02-01 640.0000000 640.0000000 0 0 3720 2400 0 0 <_MOD_>1978-11-27 My Brew Setup 1280.0000000 160.0000000 1 0.3000000 0.0000000 0 1 857.6000000 60.0000000 10.0000000 1 192.0000000 0.0000000 4.0000000 0.0000000 640.0000000 0.0000000 0.0000000 68.0000000 100.0000000 <_MOD_>1979-01-13 Specialty Beer Specialty Beer BJCP 2008 1 23 2 1.0300000 1.1100000 1.0060000 1.0240000 5.0000000 70.0000000 1.8000000 3.0000000 5.0000000 50.0000000 2.5000000 12.0000000 A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and harmony of the resulting combination. The overall uniqueness of the process, ingredients used, and creativity should be considered. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness and drinkability. Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. The base style may be a classic style (i.e., a named subcategory from these Style Guidelines) or a broader characterization (e.g., “Porter” or “Brown Ale”). If a base style is declared, the style should be recognizable. The beer should be judged by how well the special ingredient or process complements, enhances, and harmonizes with the underlying style. Overall harmony and drinkability are the keys to presenting a well-made specialty beer. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. The brewer should recognize that some combinations of base beer styles and ingredients or techniques work well together while others do not make palatable combinations. THE BREWER MUST SPECIFY THE “EXPERIMENTAL NATURE” OF THE BEER (E.G., TYPE OF SPECIAL INGREDIENTS USED, PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED), OR WHY THE BEER DOESN’T FIT AN ESTABLISHED STYLE. For historical styles or unusual ingredients/techniques that may not be known to all beer judges, the brewer should provide descriptions of the styles, ingredients and/or techniques as an aid to the judges. Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma, but harmonious with the other components (yet not totally overpowering them). Overall the aroma should be a pleasant combination of malt, hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. The individual character of special ingredients and processes may not always be identifiable when used in combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note, however, that classic styles will have a different impression when brewed with unusual ingredients, additives or processes. The typical aroma components of classic beer styles (particularly hops) may be intentionally subdued to allow the special ingredients or nature to be more apparent. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. Some ingredients may add color (including to the head), and may affect head formation and retention. Flavor: As with aroma, the distinctive flavor character associated with the stated specialty nature should be noticeable, and may range in intensity from subtle to aggressive. The marriage of specialty ingredients or nature with the underlying beer should be harmonious, and the specialty character should not seem artificial and/or totally overpowering. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation byproducts, such as esters or diacetyl, should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. Some ingredients may add tartness, sweetness, or other flavor by-products. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. The sugary adjuncts, as well as sugar found in fruit, are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. The individual character of special ingredients and processes may not always be identifiable when used in combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note, however, that classic styles will have a different impression when brewed with unusual ingredients, additives or processes. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). Body and carbonation levels should be appropriate to the base beer style being presented. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style. Varies by base style. Bell’s Rye Stout, Bell’s Eccentric Ale, Samuel Adams Triple Bock and Utopias, Hair of the Dog Adam, Great Alba Scots Pine, Tommyknocker Maple Nut Brown Ale, Great Divide Bee Sting Honey Ale, Stoudt’s Honey Double Mai Bock, Rogue Dad’s Little Helper, Rogue Honey Cream Ale, Dogfish Head India Brown Ale, Zum Uerige Sticke and Doppel Sticke Altbier, Yards Brewing Company General Washington Tavern Porter, Rauchenfels Steinbier, Odells 90 Shilling Ale, Bear Republic Red Rocket Ale, Stone Arrogant Bastard http://www.bjcp.org <_MOD_>2013-01-25 Single Infusion, Medium Body 204.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 1 100.0000000 0 0 1 0.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>1979-01-25 steps 7432 1 7149 2 <_XName>steps 16 <_MOD_>1978-11-15 Mash In 0 510.0000000 152.0000000 60.0000000 2.0000000 0.0000000 0.3000000 1280.0000000 72.0000000 160.0000000 0.0000000 72.0000000 0.0000000 204.0000000 168.1501148 0.0000000 <_MOD_>2013-02-21 Mash Out 0 285.6000000 168.0000000 10.0000000 2.0000000 0.0000000 0.3000000 1280.0000000 72.0000000 160.0000000 152.0000000 72.0000000 510.0000000 204.0000000 203.0582805 0.0000000 <_TExpanded>1 1 1280.0000000 160.0000000 0.3000000 <_MOD_>1978-11-27 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2013-01-25 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>1978-11-06 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 1 <_MOD_>2013-01-25 Ingredients 7405 1 7182 14 <_XName>Ingredients 16 <_MOD_>1979-03-30 Rice Hulls US 3 1 0.0000000 8.0000000 0.0000000 0.0000000 0.0000000 3.9215686 1 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 5.0000000 Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers. Hulls are neutral in flavor, body and color, and are inert Good for wheat beers, Wits, and others that have high protein mashes. 60.0000000 0.0800000 <_MOD_>2013-02-21 Maris Otter (Crisp) United Kingdom Crisp 0 1 0.0000000 128.0000000 4.0000000 82.5000000 0.0000000 62.7450980 2 1.5000000 2.8000000 50.0000000 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. 60.0000000 0.0781250 Pale Liquid Extract <_MOD_>1978-11-23 Rye Malt (Briess) US Briess 0 1 0.0000000 48.0000000 3.7000000 76.0000000 0.0000000 23.5294118 3 0.0000000 4.0000000 105.0000000 12.5000000 0.0000000 0 1 0.0000000 FLAVOR: Distinctive Rye, Earthy COLOR: Deep Red Hues Because of its pronounced rye flavor, we using in 5% increments until desired flavor is achieved. Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less t 60.0000000 0.0781250 DME Wheat Bavarian (Briess) <_MOD_>1979-04-03 Caramel Malt - 120L (Briess) US Briess 0 1 0.0000000 6.0000000 120.0000000 70.0000000 0.0000000 2.9411765 4 0.0000000 3.0000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Pronounced Caramel, Burnt Sugar, Raisiny, Prunes Deep Red Color 3-15% in Amber &Red beers. 10-15% in Bock 7-15% in Dark beers 10-15% in Porter &Stout 60.0000000 0.0781250 <_MOD_>1979-04-04 Caramel Malt - 60L (Briess) US Briess 0 1 0.0000000 6.0000000 60.0000000 73.0000000 0.0000000 2.9411765 5 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Sweet, Pronounced Caramel Deep Golden to Red color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stabili 60.0000000 0.0781250 <_MOD_>2013-02-21 Victory Malt US 0 1 0.0000000 6.0000000 25.0000000 73.0000000 0.0000000 2.9411765 6 1.5000000 4.0000000 50.0000000 13.2000000 0.0000000 0 1 15.0000000 Toasted malt that adds a "Biscuit" or toasted flavor to English ales. Use for: Nut brown ales, porters 60.0000000 0.0800000 Caramel/Crystal Malt - 30L <_MOD_>2013-02-21 Roasted Barley (Briess) US Briess 0 1 0.0000000 2.0000000 300.0000000 72.0000000 0.0000000 0.9803922 7 0.0000000 5.0000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: Coffee, Intense Bitter COLOR: Red to Deep Brown Use 3-7% for coffee flavor in Porter and Stout Use 2-5% in Nut Brown Ales. Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. 60.0000000 0.0781250 <_MOD_>2013-02-21 Hallertauer Germany 1 2 4.8000000 4.0000000 33.3333333 0.0000000 1.0000000 50.0000000 120.0000000 0.0000000 Used for: German Ales, German/US/Canadian Lagers, Wheat Beers Aroma: Pleasant, mild spicy flavor, clean, neutral flavor Substitutes: Crystal, Liberty, Hallertauer Mittelfrueh 20.6154611 8 3 1 1.0000000 <_MOD_>2013-02-21 Simcoe U.S. 0 0 13.0000000 4.5000000 33.3333333 2.5000000 1.0000000 18.0000000 20.0000000 0.0000000 High alpha bittering hops with good aroma characteristics. Used for: IPAs Aroma: Citrus and pine-like aroma Substitutes: N/A 31.0010444 9 0 1 1.0000000 <_MOD_>2013-02-21 Whirlfloc Tablet 1 Clarity 640.0000000 13 1.0000000 640.0000000 0.0000000 0.1000000 0 0 10.0000000 Aids in clearing yeast and chill haze. Easy to use tablet form. 1 0 10 <_MOD_>2013-02-21 Hallertauer Germany 1 2 4.8000000 4.0000000 33.3333333 0.0000000 1.0000000 50.0000000 10.0000000 0.0000000 Used for: German Ales, German/US/Canadian Lagers, Wheat Beers Aroma: Pleasant, mild spicy flavor, clean, neutral flavor Substitutes: Crystal, Liberty, Hallertauer Mittelfrueh 6.2299108 11 0 1 1.0000000 <_MOD_>1979-03-10 Orange, Smoked 0 128.0000000 13 3.0000000 640.0000000 0.0000000 1.0000000 0 0 5.0000000 3 wholes oranges, halved and smoked over pecan wood for 1 hour. 1 0 12 <_MOD_>2013-02-21 London Ale Yeast Wyeast Labs 1028 0 0 1 4.2000000 1.0000000 0.0000000 6.0000000 13 1 2013-01-26 2012-12-20 100.0000000 73.0000000 77.0000000 60.0000000 72.0000000 0 0 0 5 2003-06-14 English Ales, Bitters, IPAs, Brown Ale Dry finish, bold, rich flavor, some fruit profile and a crisp finish. <_MOD_>1979-03-15 Oranges, Fresh 0 640.0000000 13 2.0000000 640.0000000 0.0000000 1.0000000 3 2 7.0000000 Pasteurize at 160 for 10 minutes and then add to nylon bag in secondary. 1 0 14 <_TExpanded>1 2 0 0 1.0600000 1.0160000 1.0180000 1.0110000 640.0000000 1.0500000 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 1 1.0000000 54.1021245 1 128.0000000 325.1200000 70.0000000 20.0000000 10.0000000 1.0500000 1 <_TExpanded>1