<_MOD_>1970-01-03 Recipes 7372 0 123 1 <_XName>Recipes 16 <_MOD_>1969-12-31 Caramel Cult Catastrophe Brian 2013-09-30 1992-02-01 640.0000000 640.0000000 0 0 3720 3000 0 0 <_MOD_>2038-01-18 BA Brewery Equipment 1536.0000000 160.0000000 1 0.3000000 160.0000000 1 1 729.6000000 60.0000000 10.0000000 1 64.0000000 0.0000000 4.0000000 0.0000000 640.0000000 0.0000000 0.0000000 72.0000000 100.0000000 <_MOD_>2038-01-18 American Stout Stout BJCP 2008 5 13 0 1.0500000 1.0750000 1.0100000 1.0220000 35.0000000 75.0000000 2.3000000 2.9000000 30.0000000 40.0000000 5.0000000 7.0000000 A hoppy, bitter, strongly roasted Foreignstyle Stout (of the export variety). Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts). Aroma: Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are low to none. Medium to very low hop aroma, often with a citrusy or resiny American hop character. Esters are optional, but can be present up to medium intensity. Light alcohol-derived aromatics are also optional. No diacetyl. Appearance: Generally a jet black color, although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque. Flavor: Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have a slightly burnt coffee ground flavor, but this character should not be prominent if present. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Hop flavor can be low to high, and generally reflects citrusy or resiny American varieties. Light esters may be present but are not required. Medium to dry finish, occasionally with a light burnt quality. Alcohol flavors can be present up to medium levels, but smooth. No diacetyl. Mouthfeel: Medium to full body. Can be somewhat creamy, particularly if a small amount of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot. Common American base malts and yeast. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts such as oatmeal may be present in low quantities. American hop varieties. Rogue Shakespeare Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, North Coast Old No. 38, Bar Harbor Cadillac Mountain Stout, Avery Out of Bounds Stout, Lost Coast 8 Ball Stout, Mad River Steelhead Extra Stout http://www.bjcp.org <_MOD_>1969-12-31 Single Infusion, Medium Body, Batch Sparge 212.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 1 90.0000000 1 1 1 160.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>1987-03-30 steps 7432 1 7149 1 <_XName>steps 16 <_MOD_>1969-12-31 Mash In 0 530.0000000 152.0000000 60.0000000 2.0000000 160.0000000 0.3000000 1536.0000000 72.0000000 160.0000000 0.0000000 72.0000000 0.0000000 212.0000000 164.5245502 0.0000000 <_TExpanded>1 1 1536.0000000 160.0000000 0.3000000 <_MOD_>1970-03-02 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_>1969-12-31 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>1970-01-03 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_>2013-10-01 Ingredients 7405 1 7182 13 <_XName>Ingredients 16 <_MOD_>1969-12-31 Pale Malt (2 Row) US US 0 1 0.0000000 112.0000000 2.0000000 79.0000000 0.0000000 51.9810294 1 1.5000000 4.0000000 140.0000000 12.3000000 0.0000000 0 1 100.0000000 Base malt for all beer styles 60.0000000 0.0800000 Pale Liquid Extract <_MOD_>2013-10-01 Black Barley (Stout) US 0 1 0.0000000 20.0000000 500.0000000 55.0000000 0.0000000 9.2823267 2 1.5000000 5.0000000 0.0000000 13.2000000 0.0000000 0 0 10.0000000 Unmalted barley roasted at high temperature to create a dry, coffee like flavor. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley 60.0000000 0.0800000 <_MOD_>1969-12-31 Caramel/Crystal Malt - 20L US 0 1 0.0000000 20.0000000 20.0000000 75.0000000 0.0000000 9.2823267 3 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Adds body, color and improves head retention. Also called "Crystal" malt. 60.0000000 0.0800000 <_MOD_>1969-12-31 Oats, Flaked US 0 1 0.0000000 20.0000000 1.0000000 80.0000000 0.0000000 9.2823267 4 1.5000000 9.0000000 0.0000000 9.0000000 0.0000000 0 1 30.0000000 Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized 60.0000000 0.0800000 Carafoam <_MOD_>2033-05-01 Roasted Barley US 0 1 0.0000000 20.0000000 300.0000000 55.0000000 0.0000000 9.2823267 5 1.5000000 5.0000000 0.0000000 13.2000000 0.0000000 0 0 10.0000000 Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor. 60.0000000 0.0800000 <_MOD_>1969-12-31 Special B Malt Belgium 0 1 0.0000000 20.0000000 180.0000000 65.2000000 0.0000000 9.2823267 6 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 1 10.0000000 Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma. 60.0000000 0.0800000 <_MOD_>2013-10-01 Milk Sugar (Lactose) US 2 1 0.0000000 3.4632206 0.0000000 76.1000000 0.0000000 1.6073373 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_>1969-12-31 Columbus (Tomahawk) U.S. 0 0 14.0000000 5.0000000 50.0000000 0.0000000 1.0005157 40.0000000 60.0000000 0.0000000 Engineered Centennial Substitute - High alpha bittering hops. Used for: Bittering, flavor, aroma - IPA, American Pale Ale, Stout, Lager Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness Substitutes: Centennial 49.6127573 8 0 1 1.0000000 <_MOD_>2013-10-01 Cocoa Powder 3 Flavor 640.0000000 2 4.0000000 640.0000000 0.0000000 1.0000000 0 0 10.0000000 1 0 9 <_MOD_>1969-12-31 Coffee 3 Flavor 640.0000000 2 2.5000000 640.0000000 0.0000000 1.0000000 0 0 10.0000000 1 0 10 <_MOD_>2037-10-13 Willamette U.S. 1 0 5.5000000 3.5000000 50.0000000 0.0000000 1.0005157 40.0000000 10.0000000 0.0000000 Used for: Finishing American and British Ales Aroma: Mild, grassy, floral, slightly spicy Substitutes: Fuggles, East Kent Goldings Examples: Sierra Nevada Porter, Ballard Bitter 7.0667860 11 0 1 1.0000000 <_MOD_>1969-12-31 Caramel 3 Flavor 640.0000000 2 8.0000000 640.0000000 0.0000000 1.0000000 0 0 5.0000000 Caramel candies melted down in a double-boil 1 0 12 <_MOD_>1969-12-31 Irish Ale Wyeast Labs 1084 0 0 1 4.2000000 1.0000000 0.0000000 6.0000000 13 1 2013-09-30 2011-02-27 100.0000000 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 1.0460000 1.0100000 1.0180000 1.0110000 640.0000000 1.0500000 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0650000 0 <_TExpanded>1