<_MOD_>1969-12-31 Selections 7372 0 1 1 <_XName>Selections 16 <_MOD_>2013-09-24 Chocolate Jitterz Extract Michael Lilley 2012-04-22 1992-02-01 640.0000000 640.0000000 0 0 0 0 0 0 <_MOD_>2012-08-05 Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash 640.0000000 80.0000000 1 0.1200000 32.0000000 1 1 546.5600000 60.0000000 9.0000000 1 47.3600000 96.0000000 4.0000000 0.0000000 640.0000000 51.2000000 256.0000000 72.0000000 100.0000000 Simple Brew Pot with a 5 Gallon Capacity - leaving a workable boil volume of around 4.5 gal. Used for extract or partial mash brewing. Note top-up water is still required as we can't reach a full volume boil in this setup. <_MOD_>2012-08-05 Sweet Stout Stout BJCP 2008 2 13 0 1.0440000 1.0600000 1.0120000 1.0240000 20.0000000 40.0000000 2.0000000 2.4000000 30.0000000 40.0000000 4.0000000 6.0000000 A very dark, sweet, full-bodied, slightly roasty ale. Often tastes like sweetened espresso. An English style of stout. Historically known as "Milk" or "Cream" stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The "milk" name is derived from the use of lactose, or milk sugar, as a sweetener. Gravities are low in England, higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation. Aroma: Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none. Appearance: Very dark brown to black in color. Can be opaque (if not, it should be clear). Creamy tan to brown head. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout, and provide coffee and/or chocolate flavors. Hop bitterness is moderate (lower than in dry stout). Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Diacetyl low to none. The balance between dark grains/malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty. Mouthfeel: Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale malt, and may use roasted barley, black malt, chocolate malt, crystal malt, and adjuncts such as maize or treacle. High carbonate water is common. Mackeson's XXX Stout, Watney's Cream Stout, Farson's Lacto Stout, St. Peter's Cream Stout, Marston's Oyster Stout, Sheaf Stout, Hitachino Nest Sweet Stout (Lacto), Samuel Adams Cream Stout, Left Hand Milk Stout, Widmer Snowplow Milk Stout http://www.bjcp.org <_MOD_>2012-08-05 Single Infusion, Full Body 235.0400000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 128.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2012-08-05 steps 7432 1 7149 2 <_XName>steps 16 <_MOD_>2012-08-05 Mash In 0 587.6000000 156.0000000 45.0000000 2.0000000 128.0000000 0.1500000 1280.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 235.0400000 166.0501853 0.0000000 <_MOD_>2012-08-05 Mash Out 0 235.0400000 168.0000000 10.0000000 2.0000000 0.0000000 0.1500000 1280.0000000 72.0000000 0.0000000 156.0000000 72.0000000 715.6000000 235.0400000 208.9062972 0.0000000 <_TExpanded>1 0 1280.0000000 240.0000000 0.1500000 <_MOD_>2012-08-05 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_>2012-08-05 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2012-08-05 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 Two stage ale fermentation suitable for just about any ale. Two stage fermentations are used by many homebrewers to improve flavor by separating the active yeast and trub from the beer early. <_MOD_>2012-08-05 Ingredients 7405 1 7182 12 <_XName>Ingredients 16 <_MOD_>2012-08-05 Colorado Pale 0 1 0.0000000 176.0000000 2.9000000 75.0000000 0.0000000 72.4160632 1 1.5000000 4.6000000 207.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 0.1093750 <_MOD_>2012-08-05 Munich Malt Germany 0 1 0.0000000 16.0000000 9.0000000 80.0000000 0.0000000 6.5832785 2 1.3000000 5.0000000 72.0000000 11.5000000 0.0000000 0 1 80.0000000 Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers 60.0000000 0.0800000 Amber Liquid Extract <_MOD_>2012-08-05 Munich Malt - 20L US 0 1 0.0000000 16.0000000 20.0000000 75.0000000 0.0000000 6.5832785 3 2.8000000 5.0000000 25.0000000 13.5000000 0.0000000 0 1 80.0000000 Malty-sweet flavor characteristic and adds a orange to deep orange color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers 60.0000000 0.0800000 Amber Liquid Extract <_MOD_>2012-08-05 Caraaroma Germany Wyermann 0 1 0.0000000 12.0000000 130.0000000 75.0000000 0.0000000 4.9374589 4 1.5000000 4.0000000 0.0000000 11.7000000 0.0000000 0 0 15.0000000 Very dark crystal malt - similar to a crystal 120 or Caramunich 120 malt. Adds strong caramel flavor, red color, and malty aroma. 60.0000000 0.1031250 <_MOD_>2012-08-05 Carafa III Germany Weyermann 0 1 0.0000000 8.0000000 525.0000000 70.0000000 0.0000000 3.2916392 5 1.5000000 4.0000000 0.0000000 11.7000000 0.0000000 0 0 5.0000000 Dark color and aroma - used in some German beers 60.0000000 0.1031250 <_MOD_>2012-08-05 Chocolate Malt US 0 1 0.0000000 7.0400000 350.0000000 60.0000000 0.0000000 2.8966425 6 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 10.0000000 Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt. 60.0000000 0.1156250 <_MOD_>2012-08-05 Milk Sugar (Lactose) US 2 1 0.0000000 8.0000000 0.0000000 76.1000000 0.0000000 3.2916392 7 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 10.0000000 Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters. 60.0000000 0.0800000 <_MOD_>2012-08-05 Tettnang Germany 1 0 4.8000000 3.5000000 40.0000000 0.0000000 1.0000000 40.0000000 60.0000000 0.0000000 Used for: German ales, lagers and wheat beer Aroma: Noble, mild, fine, slightly spicy Substitutes: Saaz, Spalt Examples: Sam Adams Octoberfest, Anderson Valley ESB 19.7688999 8 0 1 3.0000000 <_MOD_>2012-08-05 Tettnang Germany 1 0 4.8000000 3.5000000 40.0000000 0.0000000 1.0000000 40.0000000 30.0000000 0.0000000 Used for: German ales, lagers and wheat beer Aroma: Noble, mild, fine, slightly spicy Substitutes: Saaz, Spalt Examples: Sam Adams Octoberfest, Anderson Valley ESB 15.1928895 9 0 1 3.0000000 <_MOD_>2012-08-05 Whirlfloc Tablet 1 Clarity 642.5600000 13 0.5000000 640.0000000 0.0000000 0.1000000 0 0 15.0000000 Aids in clearing yeast and chill haze. Easy to use tablet form. 1 0 10 <_MOD_>2012-08-05 Liberty U.S. 1 0 5.4000000 3.5000000 20.0000000 0.0000000 0.5000000 50.0000000 5.0000000 0.0000000 Used for: German style lagers Aroma: Fine, mild, slightly spicy flavor Substitutes: Hallertau, Mt Hood, Crystal Examples: Pete's Wicked Lager 0.0000000 11 4 1 1.0000000 <_MOD_>2012-08-05 German Ale/Kolsch White Labs WLP029 0 0 1 1.2000000 1.0000000 0.0000000 6.0000000 12 1 2012-04-22 2012-02-27 100.0000000 72.0000000 78.0000000 65.0000000 69.0000000 0 0 0 5 2003-06-14 Kolsch, Altbiers, Pale Ales, Blonde and Honey Ales Great for light beers. Accentuates hop flavors. Slight sulfer flavor will fade with age and leave a clean, lager like ale. <_TExpanded>1 0 0 0 1.0460000 1.0100000 1.0180000 1.0110000 640.0000000 1.0500000 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 1 1.0000000 40.5765934 1 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1