<_MOD_>2014-01-01 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2014-01-01 New Belgium Abbey Clone Josh Haislip 2013-12-31 1990-06-01 640.0000000 640.0000000 0 0 1920 2400 0 0 <_MOD_>2014-01-01 My Equipment 1280.0000000 160.0000000 1 0.3000000 0.0000000 0 1 729.6000000 60.0000000 10.0000000 1 64.0000000 0.0000000 4.0000000 0.0000000 640.0000000 0.0000000 0.0000000 70.0000000 100.0000000 <_MOD_>2014-01-01 Belgian Dubbel Belgian Strong Ale BJCP 2008 2 18 0 1.0620000 1.0750000 1.0080000 1.0180000 15.0000000 25.0000000 2.3000000 2.9000000 10.0000000 17.0000000 6.0000000 7.6000000 A deep reddish, moderately strong, malty, complex Belgian ale. Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era. Most commercial examples are in the 6.5 – 7% ABV range. Traditionally bottle-conditioned (“refermented in the bottle”). Aroma: Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Esters sometimes include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. A small number of examples may include a low noble hop aroma, but hops are usually absent. No diacetyl. Appearance: Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and longlasting creamy off-white head. Flavor: Similar qualities as aroma. Rich, complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn’t persist into the finish. Low noble hop flavor is optional and not usually present. No diacetyl. Should not be as malty as a bock and should not have crystal malt-type sweetness. No spices. Mouthfeel: Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy. Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Water can be soft to hard. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, Special B for raisin flavors, CaraVienne or CaraMunich for dried fruit flavors, other specialty grains for character. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable. Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, Allagash Double http://www.bjcp.org <_MOD_>2014-01-01 Double Infusion, Medium Body 263.2000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 1 100.0000000 0 0 1 0.0000000 640.0000000 0 Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts. <_MOD_>2014-01-01 steps 7432 1 1 7149 3 <_XName>steps 16 <_MOD_>2014-01-01 Protein Rest 0 473.7600000 122.0000000 30.0000000 2.0000000 0.0000000 0.3000000 1280.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 263.2000000 132.1186095 0.0000000 <_MOD_>2014-01-01 Saccharification 0 421.1200000 154.0000000 30.0000000 2.0000000 0.0000000 0.3000000 1280.0000000 72.0000000 0.0000000 122.0000000 72.0000000 473.7600000 263.2000000 197.2853989 0.0000000 <_MOD_>2014-01-01 Mash Out 0 368.4800000 168.0000000 10.0000000 2.0000000 0.0000000 0.3000000 1280.0000000 72.0000000 0.0000000 154.0000000 72.0000000 894.8800000 263.2000000 205.6426994 0.0000000 <_TExpanded>1 0 1280.0000000 160.0000000 0.3000000 <_MOD_>2014-01-01 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_>2014-01-01 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2014-01-01 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 1 Two stage ale fermentation suitable for just about any ale. Two stage fermentations are used by many homebrewers to improve flavor by separating the active yeast and trub from the beer early. <_MOD_>2014-01-01 Ingredients 7405 1 1 7182 11 <_XName>Ingredients 16 <_MOD_>1970-03-23 Pale Malt (2 Row) Bel Belgium 0 1 0.0000000 208.0000000 3.0000000 80.0000000 0.0000000 74.4985673 0 1 1.5000000 4.0000000 60.0000000 10.5000000 0.0000000 0 1 100.0000000 Base malt for all beer styles Higher potential yield than US, English equivalent pale ale malts 60.0000000 0.0800000 Pale Liquid Extract <_MOD_>2014-01-01 Munich Malt Germany 0 1 0.0000000 40.0000000 9.0000000 80.0000000 0.0000000 14.3266476 0 2 1.3000000 5.0000000 72.0000000 11.5000000 0.0000000 0 1 80.0000000 Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers 60.0000000 0.0800000 Amber Liquid Extract <_MOD_>2014-01-01 Caramunich Malt Belgium 0 1 0.0000000 8.0000000 56.0000000 71.7000000 0.0000000 2.8653295 0 3 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 0 10.0000000 Caramel, copper colored malt. Used in Belgian ales and German bocks. 60.0000000 0.0800000 <_MOD_>1969-12-31 Caramel/Crystal Malt - 80L US 0 1 0.0000000 4.0000000 80.0000000 74.0000000 0.0000000 1.4326648 0 4 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_>2014-01-01 Chocolate Malt US 0 1 0.0000000 1.6000000 350.0000000 60.0000000 0.0000000 0.5730659 0 5 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 10.0000000 Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt. 60.0000000 0.0800000 <_MOD_>2014-01-01 Special B Malt Belgium 0 1 0.0000000 1.6000000 180.0000000 65.2000000 0.0000000 0.5730659 0 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_>2014-01-01 Candi Sugar, Clear Belgium 2 1 0.0000000 16.0000000 0.5000000 78.3000000 0.0000000 5.7306590 0 7 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. 60.0000000 0.0800000 <_MOD_>2014-01-01 Hallertau Magnum Germany 0 0 14.0000000 6.5000000 28.5714286 0.0000000 0.4000000 17.5000000 60.0000000 0.0000000 German Hallertauer hybrid, widely used in Germany. Extremely appropriate for early boil additions. Used for: German ales and lagers, bitters, IPAs, pilsners, pale ales, stouts. Aroma: somewhat unnoticeable aroma; stable spicy flavor Substitutes: Hallertau Taurus, Columbus, Nugget Storage: Excellent (80%-85% AA after 6 months at 20 C) 12-14% AA / 4.5-5.5% Beta 16.1742717 8 0 1 1.6900000 <_MOD_>1970-01-25 Liberty U.S. 1 0 4.3000000 3.5000000 35.7142857 0.0000000 0.5000000 50.0000000 20.0000000 0.0000000 Used for: German style lagers Aroma: Fine, mild, slightly spicy flavor Substitutes: Hallertau, Mt Hood, Crystal Examples: Pete's Wicked Lager 3.7607008 9 0 1 1.0000000 <_MOD_>1970-01-25 Willamette U.S. 1 0 5.5000000 3.5000000 35.7142857 0.0000000 0.5000000 40.0000000 20.0000000 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 4.8101987 10 0 1 1.0000000 <_MOD_>2014-01-01 Trappist Ale White Labs WLP500 0 0 1 1.2000000 1.0000000 0.0000000 6.0000000 11 1 2013-12-31 2013-12-31 100.0000000 75.0000000 80.0000000 65.0000000 72.0000000 0 0 0 5 2003-06-14 Trappist Ale, Dubbel, Trippel, Belgian Ales Distinctive fruitiness and plum characteristics. Excellent for high gravity beers. <_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 33.8138278 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1