<_MOD_>1969-12-31 Selections 7372 1 0 1 8 <_XName>Selections 16 <_MOD_>2013-07-10 (11C-002-010E-2012) Ye Old Confused Brown Ale BrewCanuck 2012-11-11 1992-02-01 346.5917352 338.1382783 0 0 1800 2400 0 0 <_MOD_>2013-01-11 Boil Pot - Martha Stewart Collections - Partial (10L) 270.5106226 17.6369840 1 0.2150000 0.0000000 0 1 216.4084981 60.0000000 10.0000000 1 6.7627656 6.7627656 0.0000000 67.6276557 346.5917352 25.3603709 143.7087683 65.0000000 100.0000000 <_MOD_>2013-01-13 Northern English Brown Ale English Brown Ale BJCP 2008 3 11 0 1.0400000 1.0520000 1.0080000 1.0130000 20.0000000 30.0000000 2.2000000 2.7000000 12.0000000 22.0000000 4.2000000 5.4000000 Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel. English brown ales are generally split into sub-styles along geographic lines. Aroma: Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl. Appearance: Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan head. Flavor: Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable. Mouthfeel: Medium-light to medium body. Medium to medium-high carbonation. English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water. Newcastle Brown Ale, Samuel Smith's Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie's Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale http://www.bjcp.org <_MOD_>2013-01-11 Single Infusion, Light Body, No Mash Out 31.3938316 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 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_>2013-01-13 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2013-01-11 Mash In 0 78.4845790 150.0000000 75.0000000 2.0000000 0.0000000 0.0000000 0.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 31.3938316 161.3652222 0.0000000 <_TExpanded>1 1 0.0000000 0.0000000 0.0000000 <_MOD_>2013-01-13 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_>2013-01-11 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2013-01-11 Extended Primary with Cold Crash 66.2000000 68.0000000 65.0000000 65.0000000 65.0000000 69.8000000 65.0000000 69.8000000 1 36.0000000 10.0000000 7.0000000 19.0000000 0 Primay for approx 12 days then transfer the fermenter to fridge for a cold crash for 48 hours before bottling. Extended primary will allow for bulk conditioning. <_MOD_>2013-01-13 Ingredients 7405 1 1 7182 11 <_XName>Ingredients 16 <_MOD_>2013-01-11 ALDI - Bottled, Still 579.5690090 1 7.0000000 97.0000000 18.2000000 20.0000000 14.1000000 4.6000000 415.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 Flouride = 0.35ppm Potassium = 2.0ppm 1 <_MOD_>2013-01-13 GF - Grain - Buckwheat, Raw, Wet Roasted/Toasted Medium 3 1 0.0000000 15.8027377 65.0000000 0.0000000 0.0000000 14.0438921 0 2 0.0000000 1.0000000 0.0000000 17.0000000 0.0000000 0 0 30.0000000 Adds body, mouth feel and head retention to the beer Adds color and Flvour to Gluten Free Brews Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized 60.0000000 0.1105631 <_MOD_>2013-01-13 GF - Grain - Millet, Flaked, Wet Roasted/Toasted Medium 3 1 0.0000000 15.5910939 60.0000000 1.0000000 0.0000000 13.8558043 0 3 0.0000000 1.0000000 0.0000000 15.0000000 0.0000000 0 1 30.0000000 Adds body, mouth feel and head retention to the beer Adds color and Flvour to Gluten Free Brews Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized 60.0000000 0.1105631 Carafoam <_MOD_>2013-01-13 GF - Extract - Rice Syrup, Brown Bio 1 1 45.8561584 63.4931424 2.0000000 76.0869565 0.0000000 56.4263523 0 4 0.0000000 0.0000000 0.0000000 1.1000000 0.0000000 0 0 100.0000000 60.0000000 0.2452232 <_MOD_>2013-01-11 Fuggles United Kingdom 1 0 4.9800000 2.0000000 40.0000068 3.5273962 0.3527397 35.0000000 60.0000000 0.0000000 Used for: General purpose bittering/aroma for English Ales, Dark Lagers Aroma: Mild, soft, grassy, floral aroma Substitute: East Kent Goldings, Williamette Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's Ale 7.6233723 5 0 1 1.8228743 <_MOD_>2013-01-13 GF - Sugar - Molasses, Black Strap 1 1 14.1095872 8.8184920 340.0000000 66.0000000 20.0000000 7.8369934 0 6 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 20.0000000 0.0844815 <_MOD_>2013-01-13 Goldings, East Kent United Kingdom 1 0 6.0000000 3.5000000 59.9999932 8.8184905 0.5291094 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 6.8362738 7 0 1 0.7172429 <_MOD_>2013-01-11 Irish Moss 1 Clarity 371.9521061 1 5.0000000 640.0000000 62.5000000 0.0900000 0 0 10.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 1 0 8 <_MOD_>1970-09-26 Malto-Dextrine 4 Adds Body 371.9521061 1 100.0000000 371.9521061 1000.0000000 0.0161500 0 0 10.0000000 Malt bases sugar that is less than 5% fermentable. Increases the body and mouth-feel of the beer and adds slight sweetness. 1 0 9 <_MOD_>2013-01-13 Maple Syrup, Grade C Canada 2 1 12.3458888 8.8184521 35.0000000 59.0000000 10.0000000 7.8369579 0 10 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0 0 100.0000000 10.0000000 0.5102910 <_MOD_>2013-01-11 Safale American DCL/Fermentis US-05 0 1 1 1.7000000 1.0000000 2.0000000 2.6300000 11 1 2012-11-11 2011-03-06 200.0000000 73.0000000 80.0000000 59.0000000 75.0000000 0 0 0 5 2011-03-06 American ale, other clean finish ales American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. <_TExpanded>1 0 0 0 1.0720000 1.0180000 1.0180000 1.0110000 216.4084981 1.0000000 - Boil of was approx 200ml of wort, never reached a full hard rolling boil, but seemed to be a steady boil - Brew pot much smaller than though, will have to plan on partial boils - Started steep with 7L of water, after steep est 4.4L of water remained. Added 2L of water to pot. - Added BRS to water after steep prior to putting back onto heat for boil. Added Fuggles once boil started. - Need to check actual SG of Maple Syrup, Molasses and BRS - Preped yeast by adding package and 1 tablespoon of brown sugar to 400ml of water at 18C and added 100ml of water at 95C - Flaked Millet was roasted with 800mL of water starting at 235F to 325F over 6 hours stirring and increasing every 30 minutes. Next time no water to millet - Loss of 58g from moisture and dropping - Buckwheat was roasted with 200mL of water starting at 235F to 325F over 6 hours stirring and increasing every 30 minutes - loss of 52g from moisture and dropping 20-11-2012 8.2plato @18C = 8,25 (1.032) - Hydro sample tasted suprisingly good. Still a lot of action in the carboy. Moved into spare room, hoping to increase the fermentation speed so it can be bottled by Sunday. Worst case scenario, may rack off trub into a secondary to finish primary and condition while in UK. - The following SG values were found with 12g of sugar added to 100ml of water Maple Syrup, Grade C - 1.026 Dark Molasses - 1.049 Wild Honey - 1.035 Not sure these values are valid. 15-12-2012 4plato @20C (1.018) 16-12-2012 4plato @20C (1.018) Cold Crash 24h @ 6C Bottled with 0.5L boiled water with 62g of destrose. 10L @ 8.5C 30.0000000 Very clear Sweet with mild hop note, little bitterness 2.5000000 5.2000000 6.0000000 1.0100000 30 155.0000000 1 1.1000000 16.9069139 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_MOD_>2013-07-10 (11C-002-015P-2013) Ye Old Confused Brown Ale BrewCanuck 2013-03-24 1992-02-01 507.2074174 466.6308240 0 0 1800 2400 0 0 <_MOD_>2013-03-25 Boil Pot - Martha Stewart Collections - Partial (15L) 270.5106226 17.6369840 1 0.2150000 0.0000000 0 1 219.7898808 60.0000000 10.0000000 1 33.8138278 16.9069139 0.0000000 50.7207417 507.2074174 49.0300503 338.1382783 75.0000000 100.0000000 <_MOD_>2013-03-25 Northern English Brown Ale English Brown Ale BJCP 2008 3 11 0 1.0400000 1.0520000 1.0080000 1.0130000 20.0000000 30.0000000 2.2000000 2.7000000 12.0000000 22.0000000 4.2000000 5.4000000 Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel. English brown ales are generally split into sub-styles along geographic lines. Aroma: Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl. Appearance: Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan head. Flavor: Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable. Mouthfeel: Medium-light to medium body. Medium to medium-high carbonation. English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water. Newcastle Brown Ale, Samuel Smith's Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie's Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale http://www.bjcp.org <_MOD_>2013-03-25 Cereal Mash 71.2880455 64.4000000 212.0000000 64.4000000 5.2000000 167.0000000 0 95.0000000 1 0 1 0.0000000 210.8439338 1 <_MOD_>2013-03-25 steps 7432 1 1 7149 4 <_XName>steps 16 <_MOD_>2013-03-25 Dough In 2 109.5355976 104.0000000 20.0000000 5.0000000 0.0000000 0.2150000 270.5106226 64.4000000 17.6369840 0.0000000 64.4000000 0.0000000 71.2880455 104.0000000 0.0000000 <_MOD_>2013-03-25 Protien Rest 2 0.0262620 122.0000000 20.0000000 5.0000000 0.0000000 0.2150000 270.5106226 64.4000000 17.6369840 104.0000000 64.4000000 109.5355976 71.2880455 122.0000000 0.0000000 <_MOD_>2013-03-25 Saccrification 2 50.6620586 149.0000000 120.0000000 5.0000000 0.0000000 0.2150000 270.5106226 64.4000000 17.6369840 122.0000000 64.4000000 109.5618596 71.2880455 149.0000000 0.0000000 <_MOD_>2013-03-25 Mash Out 0 50.6200156 152.7800000 20.0000000 5.0000000 0.0000000 0.2150000 270.5106226 64.4000000 17.6369840 149.0000000 64.4000000 160.2239182 71.2880455 166.9551446 0.0000000 <_TExpanded>1 1 270.5106226 17.6369840 0.2150000 <_MOD_>2013-03-27 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_>2013-03-25 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2013-03-25 Extended Primary with Cold Crash 66.2000000 41.0000000 65.0000000 65.0000000 65.0000000 69.8000000 65.0000000 69.8000000 1 14.0000000 10.0000000 7.0000000 21.0000000 0 Primay for approx 12 days then transfer the fermenter to fridge for a cold crash for 48 hours before bottling. Extended primary will allow for bulk conditioning. <_MOD_>2013-03-27 Ingredients 7405 1 1 7182 17 <_XName>Ingredients 16 <_MOD_>2013-03-27 GF - Grain - Buckwheat, Raw, Wet Roasted/Toasted Light 0 1 0.0000000 32.6284204 17.0000000 71.0000000 0.0000000 29.8292630 0 1 0.0000000 9.7000000 0.0000000 13.0000000 0.0000000 0 1 30.0000000 Adds body, mouth feel and head retention to the beer Adds color and Flvour to Gluten Free Brews Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized 60.0000000 0.1105631 Carafoam <_MOD_>2013-03-27 GF - Grain - Millet, Raw, Wet Roasted/Toasted Light 0 1 0.0000000 16.5082170 17.0000000 73.0000000 0.0000000 15.0919947 0 2 0.0000000 8.7000000 0.0000000 11.0000000 0.0000000 0 1 30.0000000 Adds body, mouth feel and head retention to the beer Adds color and Flvour to Gluten Free Brews Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized 60.0000000 0.0552815 Carafoam <_MOD_>2013-03-27 GF - Grain - Amaranth, Raw 0 1 0.0000000 13.3335599 3.0000000 66.0000000 0.0000000 12.1896880 0 3 1.5000000 11.3000000 0.0000000 14.0000000 0.0000000 0 1 100.0000000 60.0000000 0.1389126 <_MOD_>2013-03-27 Rice, Flaked US 0 1 17.6369840 8.8178482 1.0000000 70.0000000 0.0000000 8.0613744 0 4 1.5000000 9.0000000 0.0000000 10.0000000 0.0000000 0 1 25.0000000 Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners 60.0000000 0.0800000 Rice Extract Syrup <_MOD_>2013-03-25 Amylase Enzyme 4 Fermentation 346.5917352 5 25.0000000 346.5917352 90.0000000 0.1260000 1 1 120.0000000 Enhances fermentation and lowers final gravity by breaking down complex starches. Produces light bodied, high alcohol beers. Add when pitching yeast. 1 0 5 <_MOD_>2013-03-27 GF - Extract - Rice Syrup, Brown Bio 1 1 0.0000000 12.3458888 2.0000000 84.7826087 0.0000000 11.2867482 0 6 0.0000000 0.0000000 0.0000000 1.1000000 0.0000000 0 0 100.0000000 60.0000000 0.2452232 <_MOD_>2013-07-10 Fuggles United Kingdom 1 0 4.9800000 2.0000000 25.0000071 3.5273962 0.5291098 35.0000000 60.0000000 0.0000000 Used for: General purpose bittering/aroma for English Ales, Dark Lagers Aroma: Mild, soft, grassy, floral aroma Substitute: East Kent Goldings, Williamette Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's Ale 7.1388796 7 0 1 1.8228743 <_MOD_>2013-05-08 Fuggles United Kingdom 1 0 4.9800000 2.0000000 24.9999976 3.1746565 0.5291096 35.0000000 30.0000000 0.0000000 Used for: General purpose bittering/aroma for English Ales, Dark Lagers Aroma: Mild, soft, grassy, floral aroma Substitute: East Kent Goldings, Williamette Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's Ale 5.4864038 8 0 1 1.8228743 <_MOD_>2013-07-10 GF - Sugar - Molasses, Light 1 1 7.0547537 12.3458888 40.0000000 81.0000000 15.0000000 11.2867482 0 9 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 15.0000000 0.0748427 <_MOD_>2013-03-27 Irish Moss 1 Clarity 371.9521061 1 5.0000000 640.0000000 62.5000000 0.0900000 0 0 15.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 1 0 10 <_MOD_>2013-07-10 Goldings, East Kent United Kingdom 1 0 6.0000000 3.5000000 24.9999976 8.8184905 0.5291096 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 4.2678690 11 0 1 0.7172429 <_MOD_>2013-03-27 Malto-Dextrine 4 Adds Body 371.9521061 1 100.0000000 371.9521061 1000.0000000 0.0161500 0 0 15.0000000 Malt bases sugar that is less than 5% fermentable. Increases the body and mouth-feel of the beer and adds slight sweetness. 1 0 12 <_MOD_>2013-07-10 Goldings, East Kent United Kingdom 1 0 6.0000000 3.5000000 24.9999976 8.2893811 0.5291096 35.0000000 5.0000000 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 1.7146572 13 0 1 0.7172429 <_MOD_>2013-07-10 Maple Syrup, Grade C Canada 2 1 12.3458888 12.3458888 15.0000000 59.0000000 5.0000000 11.2867482 0 14 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0 0 100.0000000 5.0000000 0.5102910 <_MOD_>2013-03-27 SafAle English Ale DCL/Fermentis S-04 0 1 1 0.8000000 1.0000000 1.0000000 2.5000000 15 1 2013-03-24 2011-02-27 200.0000000 71.0000000 75.0000000 59.0000000 75.2000000 0 0 0 5 2003-06-14 Great general purpose ale yeast. Fast starting, fast fermenting yeast. Quick attenuation helps to produce a clean, crisp, clear ale. Can be used in a wide range of ales. <_MOD_>2013-07-10 Yeast Nutrient 4 Fermentation 346.5917352 1 5.0000000 346.5917352 83.0000000 0.1620000 2 2 1.0000000 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 <_MOD_>2013-07-10 Brown Sugar, Light US 2 1 0.0000000 1.0582190 40.0000000 100.0000000 0.0000000 0.9674355 0 17 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 1 0 10.0000000 Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales. 60.0000000 0.0800000 <_TExpanded>1 1 0 0 1.0550000 1.0180000 1.0200000 1.0110000 202.8829670 1.0420000 2013-02-17 - 1kg Buckwheat & 500g Millet - Soak 1 hours in room temp water, drain and rinse - Start roasting at 300F - Stir @30min, @ 60min, @ 80min, @ 100min, @ 120min - Turn up to 325F - Stir @ 140min, @ 160min, @ 175min, @ 190min - Left in oven overnight to cool - Moved to paper bag to waft 2013-03-24 - Ran Amaranth, buckwheat and millet through grain mill - Added to kettle with 4.5L water and rice flakes - Brought to 40C and held for 20 min Stirring almost constantly - Brought to 50C added 50ml Beerzyme BG and held for 20 min Stirring almost constantly - Added 1.5L water brought to 65C, added 50ml Beerzyme Multi and held for 120 min stirring occasionally - Transferred to Lauter Tun, Added 1.5L water at 75C - Lautered off 4,5L wort at SG=1.052 - Added 1.5L water for SG=1.042 - Started Boil - Started cooling at 10pm 2013-04-07 - Bottled with 100g Dextrose 30.0000000 Very malt forward, sweet with a little grain flavour Bitterness is a little low and more aroma would be welcome 2.6400000 5.2000000 6.0000000 1.0100000 30 155.0000000 1 2.0000000 8.4534570 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_MOD_>2013-07-10 (13C-001-010E-2012) Double Chocolate Oatmeal Stout (Casanova) BrewCanuck 2012-11-24 1992-02-01 346.5917352 304.3244504 0 0 1800 1800 0 0 <_MOD_>2013-01-11 Boil Pot - Martha Stewart Collections - Partial (10L) 270.5106226 8.8184920 1 0.2150000 0.0000000 0 0 226.5526464 60.0000000 10.0000000 1 40.5765934 8.4534570 0.0000000 0.0000000 346.5917352 67.6276557 143.7087683 65.0000000 100.0000000 <_MOD_>2013-01-13 Oatmeal Stout Stout BJCP 2008 3 13 0 1.0480000 1.0650000 1.0100000 1.0180000 25.0000000 40.0000000 1.9000000 2.5000000 22.0000000 40.0000000 4.2000000 5.9000000 A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. An English seasonal variant of sweet stout that is usually less sweet than the original, and relies on oatmeal for body and complexity rather than lactose for body and sweetness. Generally between sweet and dry stouts in sweetness. Variations exist, from fairly sweet to quite dry. The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. When judging, allow for differences in interpretation. Aroma: Mild roasted grain aromas, often with a coffee-like character. A light sweetness can imply a coffee-and-cream impression. Fruitiness should be low to medium. Diacetyl medium-low to none. Hop aroma low to none (UK varieties most common). A light oatmeal aroma is optional. Appearance: Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear). Flavor: Medium sweet to medium dry palate, with the complexity of oats and dark roasted grains present. Oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Diacetyl medium-low to none. Hop flavor medium-low to none. Mouthfeel: Medium-full to full body, smooth, silky, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation. Pale, caramel and dark roasted malts and grains. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Ale yeast. Water source should have some carbonate hardness. Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Tröegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolaver’s Oatmeal Stout http://www.bjcp.org <_MOD_>2013-01-11 Single Infusion, Light Body, No Mash Out 160.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 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_>2013-01-13 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>1970-09-26 Mash In 0 400.0000000 150.0000000 75.0000000 2.0000000 0.0000000 0.0000000 0.0000000 72.0000000 0.0000000 0.0000000 0.0000000 0.0000000 160.0000000 162.4419275 0.0000000 <_TExpanded>1 1 384.0000000 48.0000000 0.1200000 <_MOD_>2013-01-13 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_>2013-01-11 Table Sugar 70.0000000 0 Table Sugar 109.9000000 Table sugar has no water and is slightly more effective than corn sugar <_MOD_>2013-01-13 Extended Primary with Cold Crash 66.2000000 68.0000000 65.0000000 65.0000000 65.0000000 69.8000000 65.0000000 69.8000000 1 42.0000000 10.0000000 7.0000000 21.0000000 0 Primay for approx 12 days then transfer the fermenter to fridge for a cold crash for 48 hours before bottling. Extended primary will allow for bulk conditioning. <_MOD_>2013-01-13 Ingredients 7405 1 1 7182 15 <_XName>Ingredients 16 <_MOD_>2013-01-13 GF - Grain - Oats, Flaked, Wet Roasted/Toasted Medium 3 1 0.0000000 14.1095872 40.0000000 2.1739130 0.0000000 17.0212766 0 1 0.0000000 1.0000000 0.0000000 17.0000000 0.0000000 0 0 30.0000000 Adds body, mouth feel and head retention to the beer Adds color and Flvour to Gluten Free Brews Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized 60.0000000 0.0283495 <_MOD_>2013-01-13 GF - Grain - Oats, Flaked, Wet Roasted/Toasted, Black 3 1 0.0000000 3.5273968 100.0000000 2.1000000 0.0000000 4.2553191 0 2 1.5000000 4.0000000 0.0000000 15.0000000 0.0000000 0 0 15.0000000 60.0000000 0.0561320 <_MOD_>2013-01-13 GF - Extract - Rice Syrup, Brown Bio 1 1 0.0000000 35.2739680 2.0000000 76.0869565 0.0000000 42.5531915 0 3 0.0000000 0.0000000 0.0000000 1.1000000 0.0000000 0 0 100.0000000 60.0000000 0.2452232 <_MOD_>2013-07-10 GF - Sugar - Molasses, Black Strap 1 1 0.0000000 7.0547936 100.0000000 50.0000000 0.0000000 8.5106383 0 4 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 0.0283495 <_MOD_>2013-01-11 Magnum Germany 0 0 14.9000000 6.5000000 31.2499801 3.5273962 0.1763697 15.0000000 60.0000000 0.0000000 German Hallertauer hybrid, widely used in Germany Used for: German ales and lagers Aroma: Good aroma and stable spicy flavor Substitutes: N/A 14.8250629 5 0 1 0.8476507 <_MOD_>2013-01-13 Magnum Germany 0 0 14.9000000 6.5000000 31.2500155 3.5273962 0.1763699 15.0000000 30.0000000 0.0000000 German Hallertauer hybrid, widely used in Germany Used for: German ales and lagers Aroma: Good aroma and stable spicy flavor Substitutes: N/A 11.3934412 6 0 1 0.8476507 <_MOD_>2013-07-10 GF - Extract - Rice Syrup, Brown Bio 1 1 112.8766976 17.6369840 2.0000000 76.0869565 20.0000000 21.2765957 0 7 0.0000000 0.0000000 0.0000000 1.1000000 0.0000000 0 0 100.0000000 20.0000000 0.2452232 <_MOD_>2013-01-13 Tradition Germany 0 2 6.7000000 4.5000000 37.5000044 3.5273962 0.2116438 10.0000000 15.0000000 0.0000000 Close descendant of Hallertauer Mittelfrueh bred for high yield. Used for: Lager, Pilsner, Bock, some Weizens Aroma: Fine - similar to Hallertauer Mittelfrueh Substitutes: Hallertauer Mittelfrueh, Liberty, Ultra 3.6085543 8 0 1 0.9893984 <_MOD_>2013-01-11 Irish Moss 1 Clarity 371.9521061 1 5.0000000 640.0000000 62.5000000 0.0900000 0 0 10.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 1 0 9 <_MOD_>2013-02-12 Fat Free Cocoa Powder 3 371.9521061 1 150.0000000 371.9521061 300.0000000 0.0149000 0 0 10.0000000 1 0 10 <_MOD_>2013-02-12 Malto-Dextrine 4 Adds Body 371.9521061 1 150.0000000 371.9521061 1000.0000000 0.0161500 0 0 5.0000000 Malt bases sugar that is less than 5% fermentable. Increases the body and mouth-feel of the beer and adds slight sweetness. 1 0 11 <_MOD_>2013-01-11 Nottingham Danstar - 0 1 2 0.8000000 1.0000000 2.0000000 2.5900000 12 1 2012-11-24 2011-02-27 200.0000000 73.0000000 77.0000000 57.0000000 70.0000000 0 0 0 5 2003-06-14 Good neutral ale yeast. Dry strain is highly flocculant and has high attenuation. Produces relatively few fruity esters for a dry yeast. Can be fermented at low temperature to produce lager-style beers. <_MOD_>2013-02-12 Yeast Nutrient 4 Fermentation 346.5917352 1 5.0000000 371.9521061 98.0000000 0.1620000 2 2 1.0000000 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 13 <_MOD_>2013-07-10 GF - Sugar - Pine Honey 1 1 0.0000000 5.2910952 60.0000000 73.9130435 0.0000000 6.3829787 0 14 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 1 0 100.0000000 60.0000000 0.4530250 <_MOD_>2013-02-12 Vanilla - Bean 0 371.9521061 13 1.0000000 371.9521061 6.0000000 1.0000000 3 2 7.0000000 Split bean and scrape caviar, then cut bean into 3cm pieces and soak in vodka or other spirit for 3 days prior to adding to secondary to extract flavours. 1 0 15 <_TExpanded>1 0 0 0 1.0750000 1.0160000 1.0180000 1.0110000 226.5526464 1.0000000 2012-11-11 - Flaked Oats roasted 125.0C for 20 minutes, Stir and increase heat 137.5C for 20 minutes, Stir and increase heat 150.0C for 20 minutes, Stir and increase heat 162.5C for 15 minutes, Stir and increase heat 175.0C for 70 minutes, stiring every 5 minutes, move tray to top rack 200.0C for 15 minutes, stir every 5 minutes 2012-11-12 - From the roasted oats, 100g were placed in a frying pan over medium-high heat and heated to black while stirring constantly. A lot of smoke was produced. Approximately 10 minutes. 2012-11-24 - Oats steeped for 30min@70C. Seem to have soaked up approx 1L of water - 3L of room temperature water was added to the empty fermentor, shaken vigarously with the pine honey and 2 sliced and chopped vanilla beans - Shaken for 2 minutes - Once cooled wort was added, fermentor volume was 8.5L - Added 0.5L starter (0,5L BRS & Water @ 1.036SG + 5g Nutrient) @33C - Topped up to 10,25L - Fermenting at 22C - Poured into fermentor through a strainer 2012-12-15 - 4.5plato @20C (1.018) 2013-01-05 - 4plato @20C (1.016) Added 1 cup of water and 41g of Vanilla Sugar for bottling 30.0000000 Sharp bitterness Very cloudy Relatively balanced sweetness 2.1000000 5.2000000 6.0000000 1.0100000 30 155.0000000 1 1.0000000 16.9069139 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_MOD_>2013-07-10 (14B-001-010P-2013) Dad's Here India Red Ale Mr. Thirsty Dan Stiers 2013-04-07 1992-02-01 346.5917352 287.4175365 0 0 0 0 0 0 <_MOD_>1970-08-26 Boil Pot - Martha Stewart Collections - Partial (10L) 270.5106226 17.6369840 1 0.2150000 0.0000000 0 1 262.0571656 60.0000000 10.0000000 1 33.8138278 8.4534570 0.0000000 101.4414835 346.5917352 50.7207417 126.8018544 75.0000000 100.0000000 <_MOD_>2013-04-09 American IPA India Pale Ale (IPA) BJCP 2008 2 14 0 1.0560000 1.0750000 1.0100000 1.0180000 40.0000000 70.0000000 2.2000000 2.7000000 6.0000000 15.0000000 5.5000000 7.5000000 A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style, brewed using American ingredients and attitude. Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted. Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist. Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character. Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts. Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category. Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA http://www.bjcp.org <_MOD_>2013-04-08 BIAB, Light Body 70.5469562 71.9600000 212.0000000 71.9600000 5.2000000 168.0800000 0 95.0000000 1 0 1 0.0000000 201.9561984 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 light body beer profile. <_MOD_>2013-04-08 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>1970-08-26 Saccharification 0 201.9561984 147.9200000 90.0000000 10.0000000 0.0000000 0.2150000 270.5106226 71.9600000 17.6369840 0.0000000 71.9600000 0.0000000 70.5469562 158.9528071 0.0000000 <_MOD_>1970-08-26 Mash Out 2 0.0000000 168.0000000 10.0000000 7.0000000 0.0000000 0.2150000 270.5106226 71.9600000 17.6369840 0.0000000 71.9600000 201.9561984 70.5469562 120.0000000 0.0000000 <_TExpanded>1 1 270.5106226 17.6369840 0.2150000 <_MOD_>2013-04-09 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_>2013-04-08 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2013-04-08 Extended Primary with Infusion Secondary and Cold Crash 66.2000000 64.4000000 64.4000000 41.0000000 65.0000000 69.8000000 65.0000000 69.8000000 1 14.0000000 14.0000000 7.0000000 21.0000000 1 Extended Primary for conditioning with a transfer to secondary for infusion of additional flavours. End secondary with 48 hour cold crash prior to bottling. <_MOD_>2013-04-08 Ingredients 7405 1 1 7182 21 <_XName>Ingredients 16 <_MOD_>2013-04-08 GF - Grain - Rice, Black Piedmonte 3 1 0.0000000 17.6369840 30.0000000 0.5600000 0.0000000 14.1643201 0 1 0.0000000 4.0000000 0.0000000 8.4200000 0.0000000 0 0 100.0000000 60.0000000 0.7971879 <_MOD_>2013-04-09 GF - Grain - Rice, Camargue Red 3 1 0.0000000 17.6364941 20.0000000 0.9000000 0.0000000 14.1639267 0 2 0.0000000 4.0000000 0.0000000 7.5000000 0.0000000 0 0 100.0000000 60.0000000 0.1695300 <_MOD_>2013-04-08 GF - Grain - Amaranth, Puffed 0 1 0.0000000 17.6364941 1.0000000 62.0000000 0.0000000 14.1639267 0 3 0.0000000 2.0000000 0.0000000 14.0000000 0.0000000 0 0 100.0000000 60.0000000 0.2834950 <_MOD_>2013-04-08 GF - Grain - Millet, Flaked, Wet Roasted/Toasted Light 0 1 0.0000000 17.6369840 1.0000000 80.0000000 0.0000000 14.1643201 0 4 0.0000000 8.7000000 0.0000000 11.0000000 0.0000000 0 1 30.0000000 Adds body, mouth feel and head retention to the beer Adds color and Flvour to Gluten Free Brews Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized 60.0000000 0.1105631 Carafoam <_MOD_>2013-04-08 Beerzyme BG 4 Improves Lautering 346.5917352 5 50.0000000 346.5917352 0.0000000 0.0109900 1 0 60.0000000 1 0 5 <_MOD_>2013-04-08 Beerzyme Multi 4 Saccrification 346.5917352 5 50.0000000 346.5917352 0.0000000 0.0151300 1 0 60.0000000 1 0 6 <_MOD_>2013-04-08 GF - Extract - Rice Syrup, Brown Bio 1 1 176.3698400 35.2735697 2.0000000 76.0869565 0.0000000 28.3283204 0 7 0.0000000 0.0000000 0.0000000 1.1000000 0.0000000 0 0 100.0000000 60.0000000 0.2452232 <_MOD_>2013-04-08 Summit U.S. 0 0 15.5000000 5.0000000 10.0000000 3.3863004 0.3527396 15.0000000 60.0000000 0.0000000 High alpha variety bred by American Dwarf Hop Assoc. Can be grown commercially on a low trellis. Aroma: Strong citrus, grapefruit notes. Substitutes: Warrior, Millenium, Columbus, Tomahawk, Zeus 27.6148791 8 0 1 1.2161945 <_MOD_>2013-04-08 Cascade U.S. 2 0 7.3000000 6.0000000 15.0000000 8.3246550 0.5291094 50.0000000 15.0000000 0.0000000 A hops with Northern Brewers Heritage Used for: American ales and lagers Aroma: Strong spicy, floral, grapefruit character Substitutes: Centennial Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale 9.6802114 9 0 1 0.9525440 <_MOD_>2013-04-08 Saaz Czech Republic 1 0 4.0000000 3.5000000 15.0000000 8.8184905 0.5291094 42.0000000 15.0000000 0.0000000 Used for: Pilsners and Bohemian style lagers Aroma: Delicate, mild, clean, somewhat floral -- Noble hops Substitutes: Tettnanger, Lublin Examples: Pulsner Urquell 5.3042254 10 0 1 0.6888934 <_MOD_>2013-04-09 GF - Sugar - Molasses, Light 1 1 15.8732856 8.8191187 80.0000000 81.0000000 10.0000000 7.0826634 0 11 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 10.0000000 0.0748427 <_MOD_>2013-04-08 Irish Moss 1 Clarity 507.2074174 1 10.0000000 346.5917352 225.0000000 0.0625600 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_>2013-04-08 Cascade U.S. 2 0 7.3000000 6.0000000 15.0000000 8.3246550 0.5291094 50.0000000 5.0000000 0.0000000 A hops with Northern Brewers Heritage Used for: American ales and lagers Aroma: Strong spicy, floral, grapefruit character Substitutes: Centennial Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale 3.8891176 13 0 1 0.9525440 <_MOD_>2013-04-08 Saaz Czech Republic 1 0 4.0000000 3.5000000 15.0000000 8.8184905 0.5291094 42.0000000 5.0000000 0.0000000 Used for: Pilsners and Bohemian style lagers Aroma: Delicate, mild, clean, somewhat floral -- Noble hops Substitutes: Tettnanger, Lublin Examples: Pulsner Urquell 2.1310234 14 0 1 0.6888934 <_MOD_>2013-04-08 Malto-Dextrine 4 Adds Body 371.9521061 1 100.0000000 346.5917352 675.0000000 0.0161500 0 0 5.0000000 Malt bases sugar that is less than 5% fermentable. Increases the body and mouth-feel of the beer and adds slight sweetness. 1 0 15 <_MOD_>2013-04-09 GF - Sugar - Chestnut Honey 2 1 0.0000000 8.8191187 3.0000000 73.9100000 5.0000000 7.0826634 0 16 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0 0 100.0000000 5.0000000 0.3963260 <_MOD_>2013-04-08 Nottingham Danstar - 0 1 2 0.8000000 0.5000000 1.0000000 2.5900000 17 1 2013-04-07 2011-02-27 200.0000000 73.0000000 77.0000000 57.0000000 70.0000000 0 0 0 5 2003-06-14 Good neutral ale yeast. Dry strain is highly flocculant and has high attenuation. Produces relatively few fruity esters for a dry yeast. Can be fermented at low temperature to produce lager-style beers. <_MOD_>2013-04-08 Yeast Nutrient 4 Fermentation 507.2074174 1 5.0000000 346.5917352 83.0000000 0.1620000 2 2 1.0000000 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 18 <_MOD_>2013-04-09 Brown Sugar, Light US 2 1 0.0000000 1.0582190 40.0000000 100.0000000 0.0000000 0.8498592 0 19 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 1 0 10.0000000 Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales. 60.0000000 0.0800000 <_MOD_>2013-07-10 Cascade U.S. 2 0 7.3000000 6.0000000 15.0000000 8.3246550 0.5291094 50.0000000 0.0000000 7.0000000 A hops with Northern Brewers Heritage Used for: American ales and lagers Aroma: Strong spicy, floral, grapefruit character Substitutes: Centennial Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale 0.0000000 20 1 1 0.9525440 <_MOD_>2013-07-10 Saaz Czech Republic 1 0 4.0000000 3.5000000 15.0000000 8.8184905 0.5291094 42.0000000 60.0000000 7.0000000 Used for: Pilsners and Bohemian style lagers Aroma: Delicate, mild, clean, somewhat floral -- Noble hops Substitutes: Tettnanger, Lublin Examples: Pulsner Urquell 0.0000000 21 1 1 0.6888934 <_TExpanded>1 1 0 0 1.0690000 1.0190000 1.0250000 1.0190000 253.6037087 1.0380000 2013-04-07 - Added all grains to the grain bag without crushing - Added 5.5L water - Brought water up to 60C - Added 50ml Beerzyme Multi and 50ml Beerzyme BG - Let sit, stirring periodically, for 1 hour - Pulled bag and drained over pot - SG after mash = 1.050 @ 50C = 1.061 - Added 3L water SG = 1.032 @ 37C = 1.038 - One boilover when first hop addition added in - Postboil SG = 1.113 Q 6.25L - Rehydrated yeast with 31g Brown Sugar, 6g Yeast Nutrient and 250ml water - Added 3.75L water and rehydrated yeast to bring up to 10.25L - At Pitching SG = 1.090 - Already noticing lots of trub falling out, this may have affected the OG reading 2013-04-21 - Added 15g Cascade & 15g Saaz to a hop bag and pushed into the Carboy - Seems to have dropped clear very well 2013-05-06 - Bottled with 60g dextrose - 17 bottles - SG = 1.022 30.0000000 2.5000000 5.2000000 6.0000000 1.0100000 30 155.0000000 1 1.0000000 8.4534570 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_MOD_>2013-07-10 (15B-001-010P-2013) Dunkelrot Kristallreisen BrewCanuck 2013-02-03 1992-02-01 355.0451922 338.1382783 0 0 4620 1200 0 0 <_MOD_>2013-02-05 Boil Pot - Martha Stewart Collections - Partial (10L) 270.5106226 17.6369840 1 0.2150000 0.0000000 0 1 236.6967948 60.0000000 10.0000000 1 33.8138278 16.9069139 0.0000000 43.9579762 355.0451922 25.3603709 169.0691391 0.0000000 100.0000000 <_MOD_>2013-02-05 Dunkelweizen German Wheat and Rye Beer BJCP 2008 2 15 0 1.0440000 1.0560000 1.0100000 1.0140000 10.0000000 18.0000000 2.5000000 2.9000000 14.0000000 23.0000000 4.3000000 5.6000000 A moderately dark, spicy, fruity, malty, refreshing wheat-based ale. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel. Old-fashioned Bavarian wheat beer was often dark. In the 1950s and 1960s, wheat beers did not have a youthful image, since most older people drank them for their healthgiving qualities. Today, the lighter hefeweizen is more common. The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a hefeweizen. Bottles with yeast are traditionally swirled or gently rolled prior to serving. Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a low to moderate vanilla character and/or low bubblegum notes may be present, but should not dominate. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel, bread crust, or richer malt aroma (e.g., from Vienna and/or Munich malt). Any malt character is supportive and does not overpower the yeast character. No diacetyl or DMS. A light tartness is optional but acceptable. Appearance: Light copper to mahogany brown in color. A very thick, moussy, long-lasting off-white head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. Flavor: Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. The malty richness can be low to medium-high, but shouldn’t overpower the yeast character. A roasted malt character is inappropriate. Hop flavor is very low to none, and hop bitterness is very low to low. A tart, citrusy character from yeast and high carbonation is sometimes present, but typically muted. Well rounded, flavorful, often somewhat sweet palate with a relatively dry finish. No diacetyl or DMS. Mouthfeel: Medium-light to medium-full body. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish, aided by moderate to high carbonation. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Effervescent. By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich and/or Vienna malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness. Weihenstephaner Hefeweissbier Dunkel, Ayinger Ur-Weisse, Franziskaner Dunkel Hefe-Weisse, Schneider Weisse (Original), Ettaler Weissbier Dunkel, Hacker-Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen, Edelweiss Dunkel Weissbier, Erdinger Weissbier Dunkel, Kapuziner Weissbier Schwarz http://www.bjcp.org <_MOD_>2013-02-05 Single Infusion, Light Body, No Mash Out 70.5477594 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 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_>2013-02-05 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>1970-09-05 Mash In 0 176.3693986 150.0000000 75.0000000 2.0000000 0.0000000 0.2150000 270.5106226 72.0000000 17.6369840 0.0000000 72.0000000 0.0000000 70.5477594 162.9728070 0.0000000 <_TExpanded>1 1 270.5106226 17.6369840 0.2150000 <_MOD_>2013-02-05 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_>2013-02-05 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2013-02-05 Extended Primary with Cold Crash 75.2000000 68.0000000 68.0000000 39.2000000 65.0000000 68.0000000 65.0000000 68.0000000 1 7.0000000 8.0000000 7.0000000 21.0000000 1 Primay for approx 7 days then transfer to bright tank for a week then transfer the fermenter to fridge for a cold crash for 72 hours before bottling. Extended primary will allow for bulk conditioning. <_MOD_>2013-02-05 Ingredients 7405 1 1 7182 16 <_XName>Ingredients 16 <_MOD_>2013-02-05 GF - Grain - Rice, Black (aka Forbidden, Purple) 0 1 35.2739680 70.5477594 10.0000000 71.6700000 0.0000000 54.6447467 0 1 1.5000000 4.0000000 0.0000000 10.0000000 0.0000000 0 0 100.0000000 60.0000000 0.2995125 <_MOD_>2013-02-05 Amylase Enzyme 4 Fermentation 371.9521061 5 10.0000000 371.9521061 100.0000000 0.1260000 1 1 1.0000000 Enhances fermentation and lowers final gravity by breaking down complex starches. Produces light bodied, high alcohol beers. Add when pitching yeast. 1 0 2 <_MOD_>2013-07-10 Tettnang Germany 1 0 5.5000000 3.5000000 20.0000000 7.7602716 0.1763698 40.0000000 15.0000000 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 2.8904790 3 3 1 0.8051265 <_MOD_>2013-03-04 GF - Extract - Rice Syrup, Brown Bio 1 1 45.8561584 8.8184920 2.0000000 76.0869565 0.0000000 6.8306104 0 4 0.0000000 0.0000000 0.0000000 1.1000000 0.0000000 0 0 100.0000000 60.0000000 0.2452232 <_MOD_>2013-03-04 GF - Extract - Rice Syrup, Brown Bio 1 1 45.8561584 37.3904061 2.0000000 76.0869565 40.0000000 28.9617883 0 5 0.0000000 0.0000000 0.0000000 1.1000000 0.0000000 0 0 100.0000000 40.0000000 0.2452232 <_MOD_>2013-03-04 Cascade U.S. 2 0 7.3000000 6.0000000 20.0000000 8.6773947 0.1763698 50.0000000 40.0000000 0.0000000 A hops with Northern Brewers Heritage Used for: American ales and lagers Aroma: Strong spicy, floral, grapefruit character Substitutes: Centennial Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale 6.1693388 6 0 1 0.9525440 <_MOD_>2013-07-10 Tettnang Germany 1 0 5.5000000 3.5000000 20.0000000 7.7602716 0.1763698 40.0000000 20.0000000 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 3.2070924 7 0 1 0.8051265 <_MOD_>2013-02-05 Irish Moss 1 Clarity 346.5917352 1 5.0000000 371.9521061 235.0000000 0.0625600 0 0 10.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 1 0 8 <_MOD_>2013-07-10 Cascade U.S. 2 0 7.3000000 6.0000000 20.0000000 8.6773947 0.1763698 50.0000000 5.0000000 0.0000000 A hops with Northern Brewers Heritage Used for: American ales and lagers Aroma: Strong spicy, floral, grapefruit character Substitutes: Centennial Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale 1.4012110 9 0 1 0.9525440 <_MOD_>2013-02-05 Malto-Dextrine 4 Adds Body 371.9521061 1 50.0000000 371.9521061 1000.0000000 0.0161500 0 0 5.0000000 Malt bases sugar that is less than 5% fermentable. Increases the body and mouth-feel of the beer and adds slight sweetness. 1 0 10 <_MOD_>2013-02-19 Orange Peel, Sweet 0 Holiday Beers 371.9521061 1 15.0000000 371.9521061 0.0000000 0.0340000 0 0 5.0000000 Adds a Conitreau or Grand Marnier flavor to your beer. Used primarily in Belgian Strong Ale and Holiday Ales to add a sweet orange flavor and aroma. 1 0 11 <_MOD_>2013-02-19 Coriander Seed 0 Belgian Wit 371.9521061 1 6.0000000 371.9521061 0.0000000 0.1140000 0 0 5.0000000 Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel. 1 0 12 <_MOD_>2013-03-04 Candi Sugar, Amber Belgium 2 1 35.2739680 12.3458888 75.0000000 78.3000000 5.0000000 9.5628546 0 13 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 20.0000000 Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color. 5.0000000 0.0800000 <_MOD_>2013-07-10 Tettnang Germany 1 0 5.5000000 3.5000000 20.0000000 7.7602716 0.1763698 40.0000000 0.0000000 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 0.0000000 14 0 1 0.8051265 <_MOD_>2013-02-05 SafBrew Specialty Ale DCL/Fermentis T-58 0 1 1 0.8000000 1.0000000 2.0000000 1.7800000 15 1 2013-02-03 2011-02-27 200.0000000 71.0000000 75.0000000 60.0000000 72.0000000 0 0 0 5 2003-06-14 Complex ales. Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. <_MOD_>2013-07-10 Yeast Nutrient 4 Fermentation 346.5917352 1 8.0000000 371.9521061 91.0000000 0.1620000 2 2 1.0000000 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 1 0 0 1.0460000 1.0080000 1.0100000 1.0080000 243.4595604 1.0000000 2013-02-03 - Used blood orange zest, removed in strips with a potato peeler - Steeped rice for 30mins @ 165F->154F - Drew off sample for hydro before boil -> 0p - added 1.3L water to pot - First Wort Hop with 5g Tettananger for 15min prior to boil - 20p@90F post boil 6L - Added 4L bottled water - 11.5p@room temp - beautiful, rich, dark, purple colour 2013-02-04 - blew out of airlock - cleaned up and added new vodka - yeast seems very happy - Multiple instances of the airlock filling with krausen, next time a blow off tube should be planned well 2013-02-10 - Transfer to bright tank, 9.75L - SG 2.5p @ 20C 2013-02-18 - Added 750ml bottled water to top off to 10.5L - Bottled 20bottles with 70g Dextrose - 2.25p@10C 30.0000000 2013-03-04 - Not enough flavour, kind of bland with a cherry finish - Needed more hops for bittering - Needed more Coriander and Orange - Yeast doesn't seem to have added anything May become more compley with time, refreshing but just a standard drinker 2.5800000 5.2000000 6.0000000 1.0100000 30 155.0000000 1 1.0000000 8.4534570 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_MOD_>2013-07-10 (16C-001-005E-2012) Electric Citrus Saison BrewCanuck 2012-11-24 1992-02-01 152.1622252 135.2553113 0 0 0 0 0 0 <_MOD_>2013-01-11 Boil Pot - Martha Stewart Collections - Full (5L) 270.5106226 17.6369840 1 0.2150000 0.0000000 0 1 169.0691391 60.0000000 10.0000000 1 33.8138278 16.9069139 0.0000000 0.0000000 152.1622252 8.4534570 33.8138278 65.0000000 100.0000000 <_MOD_>2018-03-27 Saison Belgian and French Ale BJCP 2008 3 16 0 1.0480000 1.0650000 1.0020000 1.0120000 20.0000000 35.0000000 2.3000000 2.9000000 5.0000000 14.0000000 5.0000000 7.0000000 A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity. A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses. Varying strength examples exist (table beers of about 5% strength, typical export beers of about 6.5%, and stronger versions of 8%+). Strong versions (6.5%-9.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Sweetness decreases and spice, hop and sour character increases with strength. Herb and spice additions often reflect the indigenous varieties available at the brewery. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. All of these beers share somewhat higher levels of acidity than other Belgian styles while the optional sour flavor is often a variable house character of a particular brewery. Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb, spice and alcohol aroma. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium-high spicy or floral hop aroma is usually present. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. When phenolics are present they tend to be peppery rather than clove-like. A low to moderate sourness or acidity may be present, but should not overwhelm other characteristics. Spice, hop and sour aromatics typically increase with the strength of the beer. Alcohols are soft, spicy and low in intensity, and should not be hot or solventy. The malt character is light. No diacetyl. Appearance: Often a distinctive pale orange but may be golden or amber in color. There is no correlation between strength and color. Long-lasting, dense, rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent. Flavor: Combination of fruity and spicy flavors supported by a soft malt character, a low to moderate alcohol presence and tart sourness. Extremely high attenuation gives a characteristic dry finish. The fruitiness is frequently citrusy (orange- or lemon-like). The addition of one of more spices serve to add complexity, but shouldn’t dominate in the balance. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions; phenols tend to be lower than in many other Belgian beers, and complement the bitterness. Hop flavor is low to moderate, and is generally spicy or earthy in character. Hop bitterness may be moderate to high, but should not overwhelm fruity esters, spices, and malt. Malt character is light but provides a sufficient background for the other flavors. A low to moderate tart sourness may be present, but should not overwhelm other flavors. Spices, hop bitterness and flavor, and sourness commonly increase with the strength of the beer while sweetness decreases. No hot alcohol or solventy character. High carbonation, moderately sulfate water, and high attenuation give a very dry finish with a long, bitter, sometimes spicy aftertaste. The perceived bitterness is often higher than the IBU level would suggest. No diacetyl. Mouthfeel: Light to medium body. Alcohol level can be medium to medium-high, though the warming character is low to medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing and not to the point of puckering. Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. A saison is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish. Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin http://www.bjcp.org <_MOD_>2013-01-11 Single Infusion, Light Body, No Mash Out 160.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 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_>2013-01-11 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>1970-09-26 Mash In 0 400.0000000 150.0000000 75.0000000 2.0000000 0.0000000 0.0000000 0.0000000 72.0000000 0.0000000 0.0000000 0.0000000 0.0000000 160.0000000 162.4419275 0.0000000 <_TExpanded>1 1 384.0000000 48.0000000 0.1200000 <_MOD_>2013-01-13 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_>2013-01-11 Honey 70.0000000 0 Honey 90.5000000 Honey is highly fermentable, but can take a very long time to reach full carbonation <_MOD_>2013-01-13 Extended Primary 68.0000000 68.0000000 65.0000000 65.0000000 65.0000000 69.8000000 65.0000000 69.8000000 1 42.0000000 10.0000000 7.0000000 35.0000000 0 Primay for approx 14 days. Extended primary will allow for bulk conditioning. <_MOD_>2013-01-13 Ingredients 7405 1 1 7182 13 <_XName>Ingredients 16 <_MOD_>2013-01-13 GF - Extract - Rice Syrup, Brown Bio 1 1 112.8766976 26.4554760 2.0000000 76.0869565 0.0000000 83.3333333 0 1 0.0000000 0.0000000 0.0000000 1.1000000 0.0000000 0 0 100.0000000 60.0000000 0.2452232 <_MOD_>2013-01-11 Cascade U.S. 2 0 7.3000000 6.0000000 50.0000000 8.8184905 0.1410958 50.0000000 40.0000000 0.0000000 A hops with Northern Brewers Heritage Used for: American ales and lagers Aroma: Strong spicy, floral, grapefruit character Substitutes: Centennial Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale 13.1146290 2 0 1 0.9525440 <_MOD_>2013-01-11 Lemon Juice 3 152.1622252 5 25.0000000 346.5917352 0.0000000 0.0100000 0 0 30.0000000 1 0 3 <_MOD_>2013-01-11 Orange Juice 3 152.1622252 5 25.0000000 346.5917352 0.0000000 0.0100000 0 0 30.0000000 1 0 4 <_MOD_>2013-01-13 Summit U.S. 0 0 15.5000000 5.0000000 50.0000000 3.5273962 0.1410958 15.0000000 20.0000000 0.0000000 High alpha variety bred by American Dwarf Hop Assoc. Can be grown commercially on a low trellis. Aroma: Strong citrus, grapefruit notes. Substitutes: Warrior, Millenium, Columbus, Tomahawk, Zeus 19.2131192 5 0 1 1.2161945 <_MOD_>2013-01-11 Malto-Dextrine 4 Adds Body 185.9760530 1 25.0000000 346.5917352 900.0000000 0.0161500 0 0 20.0000000 Malt bases sugar that is less than 5% fermentable. Increases the body and mouth-feel of the beer and adds slight sweetness. 1 0 6 <_MOD_>2013-01-11 Orange Peel, Sweet 0 Holiday Beers 346.5917352 1 10.0000000 371.9521061 0.0000000 0.0340000 0 0 20.0000000 Adds a Conitreau or Grand Marnier flavor to your beer. Used primarily in Belgian Strong Ale and Holiday Ales to add a sweet orange flavor and aroma. 1 0 7 <_MOD_>2013-01-11 Coriander Seed 0 Belgian Wit 346.5917352 1 5.0000000 371.9521061 0.0000000 0.1140000 0 0 20.0000000 Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel. 1 0 8 <_MOD_>2013-01-11 Irish Moss 1 Clarity 185.9760530 1 5.0000000 371.9521061 245.0000000 0.0625600 0 0 10.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 1 0 9 <_MOD_>2013-01-11 Cardamom Seed Pod 0 152.1622252 1 5.0000000 346.5917352 0.0000000 0.0400000 0 0 10.0000000 1 0 10 <_MOD_>2013-01-13 Windsor Yeast Lallemand - 0 1 3 0.8000000 0.5365854 2.0000000 2.5900000 11 1 2012-11-24 2011-02-27 200.0000000 73.0000000 77.0000000 62.0000000 72.0000000 0 0 0 5 2003-06-13 Ales Clean, well balanced finish. Yeast produces an estery ale with a slighly fresh yeast flavor. Not as quick as the Nottingham. Some bannana aroma. <_MOD_>2013-01-11 Yeast Nutrient 4 Fermentation 185.9760530 1 2.0000000 371.9521061 98.0000000 0.1620000 2 0 0.0000000 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 12 <_MOD_>2013-01-13 GF - Sugar - Acai Blossom Honey 2 1 0.0000000 5.2910952 3.0000000 82.6086957 0.0000000 16.6666667 0 13 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 1 0 100.0000000 60.0000000 0.3963260 <_TExpanded>1 0 0 0 1.0590000 1.0130000 1.0130000 1.0110000 169.0691391 1.0500000 2012-11-24 - Started with a 6L boil volume. - Suffered a boil over after BRS was added and removed 1L. - Used 0.5L from removed wort (1.036SG) to make a starter for the yeast with 3g yeast nutrient, added yeast at 35C and let the starter sit on the counter while the wort chilled (approx 1hr) - Mistakenly added Orange peel, Malto-dextrin, corriander and Summit Hops at 20min remaining in boil - Mistakenly added cardamom and irish moss at 50 minutes remaining in boil added honey at flame out Fermenting at 22C, 2012-11-25 - Very vigorous fermentation - Temp at 23C, moved outside for 20 min to get temp down to 20C 2012-12-15 - SG 3plato @20C (1.013) 2013-01-05 - SG 3plato @20C (1.013) - Bottled 4L with 37g Acai Blossom Honey and 1 cup of water 2013-02-09 - 5 weeks to Carb properly 30.0000000 Very nice citrus notes Very clear Balance of Hops and Citrus 2.8000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 346.5917352 226.5526465 65.0000000 20.0000000 10.0000000 1.0500000 1 <_MOD_>2013-07-10 (20A-001-010E-2013) Berry Beer BrewCanuck Mrs. Thirsty 2013-01-22 1992-02-01 346.5917352 327.9941299 0 0 0 0 0 0 <_MOD_>2013-01-23 Boil Pot - Martha Stewart Collections - Partial (10L) 270.5106226 17.6369840 1 0.2150000 0.0000000 0 1 228.2433378 60.0000000 10.0000000 1 33.8138278 8.4534570 0.0000000 0.0000000 346.5917352 16.9069139 160.6156822 65.0000000 100.0000000 <_MOD_>2013-01-23 Fruit Beer Fruit Beer BJCP 2008 1 20 2 1.0300000 1.1100000 1.0040000 1.0240000 5.0000000 70.0000000 2.0000000 3.0000000 3.0000000 50.0000000 2.5000000 12.0000000 A harmonious marriage of fruit and beer. The key attributes of the underlying style will be different with the addition of fruit; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination. Overall balance is the key to presenting a wellmade fruit beer. The fruit should complement the original style and not overwhelm it. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. If the base beer is a classic style, the original style should come through in aroma and flavor. Note that fruitbased lambics should be entered in the Fruit Lambic category (17F), while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E). Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes, Sherry or Tokaj, but a beer with a quality such as this should make a special claim (e.g., amontillado, fino, botrytis). Beer with chile peppers should be entered in the Spice/Herb/Vegetable Beer category (21A). Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma; however, note that some fruit (e.g., raspberries, cherries) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. The fruit character should be pleasant and supportive, not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation. As with all specialty beers, a proper fruit beer should be a harmonious balance of the featured fruit(s) with the underlying beer style. Aroma hops, yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present. These components (especially hops) may also be intentionally subdued to allow the fruit character to come through in the final presentation. If the base beer is an ale then a non-specific fruitiness and/or other fermentation by-products such as diacetyl may be present as appropriate for warmer fermentations. If the base beer is a lager, then overall less fermentation byproducts would be appropriate. Some malt aroma may be desirable, especially in dark styles. Hop aroma may be absent or balanced with fruit, depending on the style. The fruit should add an extra complexity to the beer, but not be so prominent as to unbalance the resulting presentation. Some tartness may be present if naturally occurring in the particular fruit(s), but should not be inappropriately intense. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. For lighter-colored beers with fruits that exhibit distinctive colors, the color should be noticeable. Note that the color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. Fruit beers may have some haze or be clear, although haze is a generally undesirable. The head may take on some of the color of the fruit. Flavor: As with aroma, the distinctive flavor character associated with the particular fruit(s) should be noticeable, and may range in intensity from subtle to aggressive. The balance of fruit with the underlying beer is vital, and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters or diacetyl, should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. Note that these components (especially hops) may be intentionally subdued to allow the fruit character to come through in the final presentation. Some tartness may be present if naturally occurring in the particular fruit(s), but should not be inappropriately intense. Remember that fruit generally add flavor not sweetness to fruit beers. The sugar found in fruit is usually fully fermented and contributes to lighter flavors and a drier finish than might be expected for the declared base style. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the base beer style being presented. Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style. Vary by base style. OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer, but the fruit will often be reflected in the color. New Glarus Belgian Red and Raspberry Tart, Bell’s Cherry Stout, Dogfish Head Aprihop, Great Divide Wild Raspberry Ale, Founders Rübæus, Ebulum Elderberry Black Ale, Stiegl Radler, Weyerbacher Raspberry Imperial Stout, Abita Purple Haze, Melbourne Apricot Beer and Strawberry Beer, Saxer Lemon Lager, Magic Hat #9, Grozet Gooseberry and Wheat Ale, Pyramid Apricot Ale, Dogfish Head Fort http://www.bjcp.org <_MOD_>2013-01-23 Single Infusion, Light Body, No Mash Out 160.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 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_>2013-01-23 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2013-01-23 Mash In 0 400.0000000 150.0000000 75.0000000 2.0000000 0.0000000 0.0000000 0.0000000 72.0000000 0.0000000 0.0000000 0.0000000 0.0000000 160.0000000 162.4419275 0.0000000 <_TExpanded>1 1 384.0000000 48.0000000 0.1200000 <_MOD_>2013-01-23 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_>2013-01-23 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2013-01-23 Extended Primary with Infusion Secondary and Cold Crash 69.8000000 69.8000000 69.8000000 69.8000000 65.0000000 69.8000000 65.0000000 69.8000000 1 12.0000000 7.0000000 7.0000000 21.0000000 1 Extended Primary for conditioning with a transfer to secondary for infusion of additional flavours. End secondary with 48 hour cold crash prior to bottling. <_MOD_>2013-01-23 Ingredients 7405 1 1 7182 9 <_XName>Ingredients 16 <_MOD_>2013-01-23 GF - Rice Syrup, Brown Bio 1 1 0.0000000 61.7294440 2.0000000 76.0869565 0.0000000 47.9452055 0 1 0.0000000 0.0000000 0.0000000 1.1000000 0.0000000 0 0 100.0000000 60.0000000 0.2452232 <_MOD_>2013-01-23 Tettnang Germany 1 0 4.5000000 3.5000000 33.3333333 8.8184905 0.3527396 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 7.9878588 2 0 1 0.8051265 <_MOD_>2013-01-23 Tettnang Germany 1 0 4.5000000 3.5000000 33.3333333 8.8184905 0.3527396 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 6.1388675 3 0 1 0.8051265 <_MOD_>2013-01-23 Tettnang Germany 1 0 4.5000000 3.5000000 33.3333333 8.8184905 0.3527396 40.0000000 15.0000000 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 3.9635985 4 0 1 0.8051265 <_MOD_>2013-01-23 GF - Fruit - Raspberries, Frozen 2 1 0.0000000 24.6917776 3.0000000 10.8695652 10.0000000 19.1780822 0 5 0.0000000 85.7000000 0.0000000 1.0000000 0.0000000 0 0 100.0000000 10.0000000 0.1879572 <_MOD_>2013-01-23 GF - Fruit - Blackberries, Frozen 2 1 0.0000000 10.5821904 3.0000000 11.0000000 10.0000000 8.2191781 0 6 0.0000000 82.2000000 0.0000000 1.0000000 0.0000000 0 0 100.0000000 10.0000000 0.1879572 <_MOD_>2013-01-23 SafBrew Ale DCL/Fermentis S-33 0 1 1 0.8000000 0.5000000 1.5000000 1.6900000 7 1 2013-01-22 2011-02-27 200.0000000 71.0000000 75.0000000 65.0000000 72.0000000 0 0 0 5 2003-06-14 Most ales. General purpose ale yeast, widely used. Very consistent, clean finish. High attenuation and good flavor profile. <_MOD_>2013-01-23 GF - Sugar - Caramelized Honey 1 1 0.0000000 10.5821904 20.0000000 65.2173913 0.0000000 8.2191781 0 8 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 1 0 100.0000000 60.0000000 0.0566990 <_MOD_>2013-01-23 GF - Fruit - Blackberries, Frozen 2 1 0.0000000 21.1643808 3.0000000 11.0000000 0.0000000 16.4383562 0 9 0.0000000 82.2000000 0.0000000 1.0000000 0.0000000 1 0 100.0000000 60.0000000 0.1879572 <_TExpanded>1 0 0 0 1.0610000 1.0110000 1.0120000 1.0110000 226.5526464 1.0500000 2013-01-22 - Caramelized honey was simmered for 6 minutes - Boil was done with lid on 90% to keep a strong rolling boil - Used tap water instead of bottled - Berries sat at room temperature for 4 hours before being added to the boil, well defrosted - Paused timer after adding berries, restarted when wort reached a rolling boil again - Placed outside in snow to chill - Strained into carboy at approx 95F - 5.75L post boil, cool and strain. Filled to 10L and pulled sample for hydrometer - Added 250ml of yeast and topped to 10.25L - Hydrometer value was 15p in the evening at the high temperature 2013-01-23 - Hydrometer value was 15.25p at room temperature in the morning (20C) - Airlock bubbling rapidly (est 1.5 - 2 bbls/sec) 2013-02-03 - Trans to secondary over 600g "Frozen Berry Mix" - Hydrometer value was 3p @ 21C -> 1.012SG - Taste was excellent, very mild with some fruit coming through. Refreshing! - Seems to be clearing okay, will cold crash this week and if pectic enzyme or other finings come in before brewing will use those 2013-02-08 - Moved to fridge at 5C for 48 hours - Added 23 grams of Pectolytic Enzymewith 150ml distilled water 2013-02-10 - Bottle with 83g corn sugar - 19 x 0.5L bottles + 100ml Hydrometer sample + 1/4 bottle - SG 3p @ 6C 30.0000000 2013-02-22 - Head doesn't last at all - Very light in body - Hops are subtle compared to berry - Longer aging may improve overall flavour - Malto added in future a must, may try to add a little into a poured beer (5g per 0.5L) - Somewhat sour, hope it ages out better 2.9000000 5.2000000 6.0000000 1.0100000 30 155.0000000 1 1.0000000 8.4534570 0 338.1382783 544.4026280 72.0000000 29.0434219 10.0000000 1.0500743 1 <_MOD_>2013-07-10 (21A-001-010E-2013) Ginger Beer BrewCanuck 2013-02-10 1992-02-01 346.5917352 327.9941299 0 0 0 900 0 0 <_MOD_>2013-02-12 Boil Pot - Martha Stewart Collections - Partial (10L) 270.5106226 17.6369840 1 0.2150000 0.0000000 0 1 253.6882433 45.0000000 10.0000000 1 22.6552646 8.4534570 0.0000000 67.6276557 346.5917352 27.0510623 118.3483974 65.0000000 100.0000000 <_MOD_>2013-02-12 Spice, Herb, or Vegetable Beer Spice/Herb/Vegetable Beer BJCP 2008 1 21 2 1.0300000 1.1100000 1.0050000 1.0250000 0.0000000 70.0000000 2.0000000 3.0000000 5.0000000 50.0000000 2.5000000 12.0000000 A harmonious marriage of spices, herbs and/or vegetables and beer. The key attributes of the underlying style will be different with the addition of spices, herbs and/or vegetables; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination. Overall balance is the key to presenting a wellmade spice, herb or vegetable (SHV) beer. The SHV(s) should complement the original style and not overwhelm it. The brewer should recognize that some combinations of base beer styles and SHV(s) work well together while others do not make for harmonious combinations. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF SPICES, HERBS, OR VEGETABLES USED. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). THE TYPE OF SPICES, HERBS, OR VEGETABLES MUST ALWAYS BE SPECIFIED. If the base beer is a classic style, the original style should come through in aroma and flavor. The individual character of SHV(s) may not always be identifiable when used in combination. This category may also be used for chile pepper, coffee-, chocolate-, or nut-based beers (including combinations of these items). Note that many spicebased Belgian specialties may be entered in Category 16E. Beers that only have additional fermentables (honey, maple syrup, molasses, sugars, treacle, etc.) should be entered in the Specialty Beer category. Aroma: The character of the particular spices, herbs and/or vegetables (SHV) should be noticeable in the aroma; however, note that some SHV (e.g., ginger, cinnamon) have stronger aromas and are more distinctive than others (e.g., some vegetables)—allow for a range of SHV character and intensity from subtle to aggressive. The individual character of the SHV(s) may not always be identifiable when used in combination. The SHV character should be pleasant and supportive, not artificial and overpowering. As with all specialty beers, a proper SHV beer should be a harmonious balance of the featured SHV(s) with the underlying beer style. Aroma hops, yeast byproducts and malt components of the underlying beer may not be as noticeable when SHV are present. These components (especially hops) may also be intentionally subdued to allow the SHV character to come through in the final presentation. If the base beer is an ale then a non-specific fruitiness and/or other fermentation by-products such as diacetyl may be present as appropriate for warmer fermentations. If the base beer is a lager, then overall less fermentation byproducts would be appropriate. Some malt aroma is preferable, especially in dark styles. Hop aroma may be absent or balanced with SHV, depending on the style. The SHV(s) should add an extra complexity to the beer, but not be so prominent as to unbalance the resulting presentation. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. For lighter-colored beers with spices, herbs or vegetables that exhibit distinctive colors, the colors may be noticeable in the beer and possibly the head. May have some haze or be clear. Head formation may be adversely affected by some ingredients, such as chocolate. Flavor: As with aroma, the distinctive flavor character associated with the particular SHV(s) should be noticeable, and may range in intensity from subtle to aggressive. The individual character of the SHV(s) may not always be identifiable when used in combination. The balance of SHV with the underlying beer is vital, and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters or diacetyl, should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. Note that these components (especially hops) may be intentionally subdued to allow the SHV character to come through in the final presentation. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the base beer style being presented. Some SHV(s) may add additional body and/or slickness, although fermentable additions may thin out the beer. Some SHV(s) may add a bit of astringency, although a “raw” spice character is undesirable. Vary by base style. Common spices and vegtables include cinnamon, garlic, anise, pepper, spruce, cloves, coriander, pumpkin, ginger, etc... Alesmith Speedway Stout, Founders Breakfast Stout, Traquair Jacobite Ale, Rogue Chipotle Ale, Young’s Double Chocolate Stout, Bell’s Java Stout, Fraoch Heather Ale, Southampton Pumpkin Ale, Rogue Hazelnut Nectar, Hitachino Nest Real Ginger Ale, Breckenridge Vanilla Porter, Left Hand JuJu Ginger Beer, Dogfish Head Punkin Ale, Dogfish Head Midas Touch, Redhook Double Black Stout, Buffalo Bill's Pumpkin Ale, BluCreek Herbal Ale, Christian Moerlein Honey Almond, Rogue Chocolate Stout, Birrificio Baladin Nora, Cave Creek Chili Beer http://www.bjcp.org <_MOD_>2013-02-12 Single Infusion, Light Body, No Mash Out 160.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 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_>2013-02-12 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>1970-02-23 Mash In 0 400.0000000 150.0000000 75.0000000 2.0000000 0.0000000 0.0000000 0.0000000 72.0000000 0.0000000 0.0000000 0.0000000 0.0000000 160.0000000 162.4419275 0.0000000 <_TExpanded>1 1 384.0000000 48.0000000 0.1200000 <_MOD_>2013-02-12 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_>2013-02-12 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2013-02-12 Extended Primary with Infusion Secondary and Cold Crash 66.2000000 59.0000000 59.0000000 59.0000000 65.0000000 59.0000000 65.0000000 59.0000000 1 14.0000000 8.0000000 7.0000000 21.0000000 1 Extended Primary for conditioning with a transfer to secondary for infusion of additional flavours. End secondary with 48 hour cold crash prior to bottling. <_MOD_>2013-02-12 Ingredients 7405 1 1 7182 18 <_XName>Ingredients 16 <_MOD_>2013-02-12 GF - Sugar - Agave Nectar, Light/Amber 1 1 0.0000000 35.2739680 5.0000000 76.0869565 0.0000000 50.1509630 0 1 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 45.0000000 0.3005047 <_MOD_>2013-02-12 GF - Fruit - Bananas, Ripe, Frozen, Mashed 2 1 0.0000000 16.3671212 3.0000000 12.0000000 0.0000000 23.2700469 0 2 0.0000000 74.9000000 0.0000000 1.0000000 0.0000000 0 0 100.0000000 45.0000000 0.0467767 <_MOD_>2013-02-12 Candi Sugar, Amber Belgium 2 1 35.2739680 8.8181332 75.0000000 78.3000000 0.0000000 12.5372306 0 3 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 20.0000000 Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color. 45.0000000 0.0800000 <_MOD_>2013-02-12 Ginger Root 2 Holiday Beer 346.5917352 1 200.0000000 371.9521061 0.0000000 0.1000000 0 0 45.0000000 Adds distinctive ginger flavor for Ginger Ales, Holiday Beers. Fresh grated ginger root from the grocer is best. As little as 1/2 ounce per 5 gallons is noticable, but up to 4 oz can be used for ginger ales. 1 0 4 <_MOD_>2013-02-12 Tradition Germany 0 2 6.7000000 4.5000000 100.0000000 3.3157524 0.5291094 10.0000000 45.0000000 0.0000000 Close descendant of Hallertauer Mittelfrueh bred for high yield. Used for: Lager, Pilsner, Bock, some Weizens Aroma: Fine - similar to Hallertauer Mittelfrueh Substitutes: Hallertauer Mittelfrueh, Liberty, Ultra 17.9633416 5 0 1 0.9893984 <_MOD_>1973-02-26 Ginger Root 2 Holiday Beer 346.5917352 1 100.0000000 371.9521061 0.0000000 0.1000000 0 0 30.0000000 Adds distinctive ginger flavor for Ginger Ales, Holiday Beers. Fresh grated ginger root from the grocer is best. As little as 1/2 ounce per 5 gallons is noticable, but up to 4 oz can be used for ginger ales. 1 0 6 <_MOD_>2013-02-12 Milk Sugar (Lactose) US 2 1 0.0000000 8.8181332 0.0000000 76.1000000 30.0000000 12.5372306 0 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. 30.0000000 0.0800000 <_MOD_>2013-02-12 Irish Moss 1 Clarity 346.5917352 1 5.0000000 371.9521061 235.0000000 0.0625600 0 0 15.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 1 0 8 <_MOD_>2013-02-12 Ginger Root 2 Holiday Beer 346.5917352 1 100.0000000 371.9521061 0.0000000 0.1000000 0 0 15.0000000 Adds distinctive ginger flavor for Ginger Ales, Holiday Beers. Fresh grated ginger root from the grocer is best. As little as 1/2 ounce per 5 gallons is noticable, but up to 4 oz can be used for ginger ales. 1 0 9 <_MOD_>2013-02-12 Lemon Grass 0 346.5917352 1 10.0000000 346.5917352 0.0000000 1.0000000 0 0 5.0000000 1 0 10 <_MOD_>2013-03-06 Lemon Zest 0 346.5917352 1 10.0000000 371.9521061 0.0000000 0.0100000 0 0 5.0000000 1 0 11 <_MOD_>2013-03-06 Cloves, Whole 0 346.5917352 13 5.0000000 371.9521061 0.0000000 0.3780000 0 0 5.0000000 1 0 12 <_MOD_>2013-03-06 Nutmeg 0 346.5917352 1 5.0000000 371.9521061 200.0000000 0.1157000 0 0 5.0000000 1 0 13 <_MOD_>2013-03-06 Cinnamon Stick 0 Holiday Beer 371.9521061 13 2.0000000 371.9521061 9.0000000 1.0500000 0 0 5.0000000 Used to add cinnamon flavor to holiday beers. Goes well with ginger, honey and orange flavors. Add one stick 5 minutes from the end of the boil. 1 0 14 <_MOD_>2013-02-12 SafBrew Ale DCL/Fermentis S-33 0 1 1 0.8000000 0.5000000 1.5000000 1.6900000 15 1 2013-02-10 2011-02-27 200.0000000 71.0000000 75.0000000 65.0000000 72.0000000 0 0 0 5 2003-06-14 Most ales. General purpose ale yeast, widely used. Very consistent, clean finish. High attenuation and good flavor profile. <_MOD_>2013-02-12 Brown Sugar, Light US 2 1 0.0000000 1.0582190 40.0000000 100.0000000 0.0000000 1.5045288 0 16 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 1 0 10.0000000 Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales. 45.0000000 0.0800000 <_MOD_>2013-07-10 Ginger Root 2 Holiday Beer 346.5917352 1 100.0000000 371.9521061 0.0000000 0.1000000 3 2 7.0000000 Adds distinctive ginger flavor for Ginger Ales, Holiday Beers. Fresh grated ginger root from the grocer is best. As little as 1/2 ounce per 5 gallons is noticable, but up to 4 oz can be used for ginger ales. 1 0 17 <_MOD_>2013-07-10 Malto-Dextrine 4 Adds Body 346.5917352 1 50.0000000 346.5917352 675.0000000 0.0161500 4 0 1.0000000 Malt bases sugar that is less than 5% fermentable. Increases the body and mouth-feel of the beer and adds slight sweetness. 1 0 18 <_TExpanded>1 0 0 0 1.0520000 1.0030000 1.0040000 1.0030000 236.6967948 1.0790000 2013-02-10 - Rehydrate 1/2 package of S-33 in 250ml of water with 30g brown sugar 2013-02-24 - Racked to Secondary over 100g of ginger soaked in vodka for 2 weeks - SG 1.0p@20C - Hydro sample tasted very thin, plan to add 50g of Maltodextrin to half to bottles for comparrison 2013-03-05 - Bottled with 71g Dextrose disolved in 150ml bottled water - 10 bottles normal and 9 bottles with 50g of Maltodextrin disolved in 150ml bottled water - 200ml left over - SG .75@8C 30.0000000 2.6500000 5.2000000 6.0000000 1.0100000 30 155.0000000 1 1.0000000 8.4534570 0 185.9760530 209.6457325 65.0000000 20.0000000 10.0000000 1.0520818 1 <_TExpanded>1