<_MOD_>1978-07-31 Recipes 7372 0 123 1 <_XName>Recipes 16 <_MOD_>2013-07-15 Your Dad's Mustache Benjamin Wilson 2013-01-07 2013-01-17 704.0000000 640.0000000 0 0 4200 2700 0 0 <_MOD_>2013-08-10 Induction Biab 1280.0000000 304.0000000 1 0.1200000 0.0000000 0 1 865.2800000 60.0000000 10.0000000 1 166.4000000 32.0000000 4.0000000 0.0000000 640.0000000 0.0000000 0.0000000 72.4000000 100.0000000 <_MOD_>2013-08-10 Dry Stout Stout BJCP 2008 1 13 0 1.0360000 1.0500000 1.0070000 1.0110000 30.0000000 45.0000000 1.8000000 2.5000000 25.0000000 40.0000000 4.0000000 5.0000000 A very dark, roasty, bitter, creamy ale. The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more “stout” body and strength. When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a “Stout Porter”). Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. This is the draught version of what is otherwise known as Irish stout or Irish dry stout. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). While most commercial versions rely primarily on roasted barley as the dark grain, others use chocolate malt, black malt or combinations of the three. The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers. Aroma: Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none. Appearance: Jet black to deep brown with garnet highlights in color. Can be opaque (if not, it should be clear). A thick, creamy, long-lasting, tan- to brown-colored head is characteristic. Flavor: Moderate roasted, grainy sharpness, optionally with light to moderate acidic sourness, and medium to high hop bitterness. Dry, coffee-like finish from roasted grains. May have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor. No diacetyl. Mouthfeel: Medium-light to medium-full body, with a creamy character. Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. May have a light astringency from the roasted grains, although harshness is undesirable. The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add creaminess. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Water typically has moderate carbonate hardness, although high levels will not give the classic dry finish. Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout, O’Hara’s Celtic Stout, Russian River O.V.L. Stout, Three Floyd’s Black Sun Stout, Dorothy Goodbody’s Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout http://www.bjcp.org <_MOD_>2013-08-10 BIAB, Full Body 150.0000000 71.9600000 212.0000000 71.9600000 5.2000000 168.0800000 0 95.0000000 1 0 1 0.0000000 953.1800000 1 Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile. <_MOD_>2013-08-10 steps 7432 1 7149 2 <_XName>steps 16 <_MOD_>2013-08-10 Saccharification 0 953.1800000 156.0200000 60.0000000 10.0000000 0.0000000 0.1200000 1280.0000000 71.9600000 304.0000000 0.0000000 71.9600000 0.0000000 150.0000000 163.9226529 0.0000000 <_MOD_>2013-08-10 Mash Out 2 0.0000000 168.0000000 10.0000000 7.0000000 0.0000000 0.1200000 1280.0000000 71.9600000 304.0000000 0.0000000 71.9600000 953.1800000 150.0000000 120.0000000 0.0000000 <_TExpanded>1 1 1280.0000000 304.0000000 0.1200000 <_MOD_>1978-12-26 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_>1978-12-26 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>1978-12-26 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_>2013-08-10 Ingredients 7405 1 7182 10 <_XName>Ingredients 16 <_MOD_>2013-08-10 Distilled Water 1016.3200000 1 7.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 640.0000000 Neutral water, may be used as a base for creating desired water profile. 1 <_MOD_>1978-12-26 Pale Malt, Maris Otter United Kingdom Maris Otter 0 1 0.0000000 112.0000000 3.0000000 82.5000000 0.0000000 74.6666667 2 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. 60.0000000 0.0800000 Pale Liquid Extract <_MOD_>1978-12-26 Barley, Flaked (Briess) US Briess 0 1 48.0000000 16.0000000 1.7000000 77.0000000 0.0000000 10.6666667 3 0.0000000 9.0000000 0.0000000 13.5000000 0.0000000 0 1 0.0000000 Use at 10-25% to produce a light colored, mild flavored, dry beer. 60.0000000 0.0931250 Carafoam <_MOD_>1978-12-26 Black (Patent) Malt US 0 1 0.0000000 12.0000000 500.0000000 55.0000000 0.0000000 8.0000000 4 1.5000000 6.0000000 0.0000000 13.2000000 0.0000000 0 0 10.0000000 Dark color and dry roasted flavor characteristic of Stouts and Porters Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts. 60.0000000 0.0800000 <_MOD_>2013-08-10 Pale Chocolate Malt Thomas Fawcett or Beeston 0 1 40.0000000 8.0000000 200.0000000 71.0000000 0.0000000 5.3333333 5 1.5000000 3.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 0.0781250 <_MOD_>1978-12-26 Roasted Barley (Briess) US Briess 0 1 8.0000000 2.0000000 300.0000000 72.0000000 0.0000000 1.3333333 6 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_>2013-07-15 Perle Germany 0 0 6.5000000 4.7500000 50.0000000 2.0000000 1.0000000 15.0000000 60.0000000 0.0000000 Used for: General purpose bittering for US and German ales, lagers Aroma: Slightly spicy, pleasant aroma, minty Substitutes: Chinook, Galena, Northern Brewer Examples: Sierra Nevada Pale Ale, Pale Bock 26.0445021 7 0 1 1.0000000 <_MOD_>2013-08-10 Whirlfloc Tablet 1 Clarity 704.0000000 13 1.0000000 640.0000000 0.0000000 0.1000000 0 0 15.0000000 Aids in clearing yeast and chill haze. Easy to use tablet form. 1 0 8 <_MOD_>2013-08-10 Goldings, East Kent United Kingdom 1 0 5.8000000 3.5000000 50.0000000 0.0000000 1.0000000 35.0000000 15.0000000 0.0000000 Used for: General purpose hops for bittering/finishing all British Ales Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: Fuggles, BC Goldings Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale Ale 11.5316106 9 0 1 1.0000000 <_MOD_>2013-08-10 Irish Ale Wyeast Labs 1084 0 0 1 4.2000000 1.0000000 0.0000000 6.0000000 10 1 2013-01-07 2012-09-27 100.0000000 71.0000000 75.0000000 62.0000000 72.0000000 0 0 0 5 2003-06-14 Irish Dry Stouts, Porter, Scottish Ale, Brown Ale, Imperial Stout, Barley Wine Dry diacetyl, fruity flavor characteristic of stouts. Full bodied, dry, clean flavor. <_TExpanded>1 2 0 0 1.0560000 1.0100000 1.0180000 1.0110000 832.0000000 1.0430000 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 60.8648901 1 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1