<_MOD_>2014-04-26 Selections 7372 0 0 100 1 <_XName>Selections 16 <_MOD_>2014-04-26 Campfire Ale AG Otis Lamb John Lamb 2014-04-05 1992-02-01 576.0000000 640.0000000 0 0 3720 3000 0 0 <_MOD_>2013-06-25 10G Tun / 10G Boil / 5G Ferment 640.0000000 160.0000000 1 0.3000000 0.0000000 0 1 663.0400000 60.0000000 10.0000000 1 64.0000000 0.0000000 4.0000000 0.0000000 576.0000000 128.0000000 0.0000000 72.0000000 100.0000000 <_MOD_>2013-06-25 Other Smoked Beer Smoke-Flavored and Wood-Aged Beer BJCP 2008 2 22 2 1.0300000 1.1100000 1.0060000 1.0240000 5.0000000 70.0000000 1.8000000 3.0000000 5.0000000 50.0000000 2.5000000 12.0000000 This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bamberg-style Rauchbier (i.e., beechwood-smoked Märzen). Balance in the use of smoke, hops and malt character is exhibited by the better examples. The process of using smoked malts more recently has been adapted by craft brewers to other styles, notably porter and strong Scotch ales. German brewers have traditionally used smoked malts in bock, doppelbock, weizen, dunkel, schwarzbier, helles, Pilsner, and other specialty styles. Any style of beer can be smoked; the goal is to reach a pleasant balance between the smoke character and the base beer style. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., “PORTER” OR “BROWN ALE” IS ACCEPTABLE). THE TYPE OF WOOD OR OTHER SOURCE OF SMOKE MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. Entries that have a classic style cited will be judged on how well that style is represented, and how well it is balanced with the smoke character. Entries with a specific type or types of smoke cited will be judged on how well that type of smoke is recognizable and marries with the base style. Specific classic styles or smoke types do not have to be specified. For example, “smoked porter” is as acceptable as “peat-smoked strong Scotch ale” or “cherry-wood smoked IPA.” Judges should evaluate the beers mostly on the overall balance, and how well the smoke character enhances the base beer. Aroma: The aroma should be a pleasant balance between the expected aroma of the base beer (e.g., robust porter) and the smokiness imparted by the use of smoked malts. The intensity and character of the smoke and base beer style can vary, with either being prominent in the balance. Smokiness may vary from low to assertive; however, balance in the overall presentation is the key to well-made examples. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e.g., peat, alder, oak, beechwood). Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate. Appearance: Variable. The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style. Flavor: As with aroma, there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. Peat-smoked malt can add an earthiness. The balance of underlying beer characteristics and smoke can vary, although the resulting blend should be somewhat balanced and enjoyable. Smoke can add some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles; however, the smoked malt shouldn’t contribute these flavors). Mouthfeel: Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate. Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood-, peat- or other hardwood (oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. The various woods may remind one of certain smoked products due to their food association (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt. Excessive peat-smoked malt is generally undesirable due to its sharp, piercing phenolics and dirt-like earthiness. The remaining ingredients vary with the base style. If smoked malts are combined with other unusual ingredients (fruits, vegetables, spices, honey, etc.) in noticeable quantities, the resulting beer should be entered in the specialty/experimental category. Alaskan Smoked Porter, O’Fallons Smoked Porter, Spezial Lagerbier, Weissbier and Bockbier, Stone Smoked Porter, Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier, Rogue Smoke, Oskar Blues Old Chub, Left Hand Smoke Jumper, Dark Horse Fore Smoked Stout, Magic Hat Jinx http://www.bjcp.org <_MOD_>2013-06-25 Single Infusion, Medium Body, Batch Sparge 336.0000000 72.0000000 212.0000000 144.0000000 5.4000000 168.0000000 1 90.0000000 1 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_>2013-06-29 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2013-06-29 Mash In 0 840.0000000 152.0000000 60.0000000 2.0000000 0.0000000 0.3000000 640.0000000 144.0000000 0.0000000 0.0000000 72.0000000 0.0000000 336.0000000 163.6566382 0.0000000 <_TExpanded>1 0 640.0000000 160.0000000 0.3000000 <_MOD_>2013-06-25 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_>2013-06-25 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2013-06-25 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 5.0000000 16.0000000 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_>2013-06-25 Ingredients 7405 1 1 7182 9 <_XName>Ingredients 16 <_MOD_>2014-03-18 Brewers Malt 2-Row (Briess) US Briess 0 1 0.0000000 192.0000000 1.8000000 80.5000000 0.0000000 57.1428571 0 1 1.0000000 4.0000000 140.0000000 12.0000000 0.0000000 0 1 100.0000000 Flavor:Mild Malty Smoother, less grainy flavor than 6-row 60.0000000 0.0868750 DME Golden Light (Briess) <_MOD_>2014-03-19 Biscuit Malt Belgian 0 1 0.0000000 48.0000000 23.0000000 79.0000000 0.0000000 14.2857143 0 2 1.5000000 4.0000000 6.0000000 10.5000000 0.0000000 0 0 10.0000000 Use for English ales, brown ales and porters. Adds a biscuit like flavor and aroma. Can be used as a substitute for toasted malt. 60.0000000 0.1556250 Caramel/Crystal Malt - 20L <_MOD_>2014-04-26 Carafoam US 0 1 0.0000000 48.0000000 1.8000000 72.0000000 0.0000000 14.2857143 0 3 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Significantly increases foam/head retention and body of the beer. Also sold under the names "Dextrine" and "Cara-Pils (TM)" 60.0000000 0.1556250 <_MOD_>2014-04-26 Smoked Malt Germany 0 1 0.0000000 32.0000000 5.0000000 80.0000000 0.0000000 9.5238095 0 4 1.5000000 4.0000000 0.0000000 11.5000000 0.0000000 0 1 100.0000000 Malt that has been smoked over an open fire. Creates a distinctive "smoked" flavor and aroma. Used primarily for German Rauchbier but can also be added to Brown Ales and Porters. 60.0000000 0.1556250 <_MOD_>2014-04-26 Coffee Malt, Simpsons US Maillard Malts 0 1 0.0000000 16.0000000 150.0000000 75.0000000 0.0000000 4.7619048 0 5 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 1 100.0000000 As the name suggests the first smell of this grain brings out a rich coffee flavor that will add complexity to any dark ale. Slightly more roast flavor than chocolate malt, but, soft, mellow coffee flavor and aroma. 60.0000000 0.1243750 <_MOD_>2013-09-16 Cluster U.S. 0 0 8.9000000 4.8000000 33.3333333 0.0000000 1.0000000 16.0000000 60.0000000 0.0000000 Used for: General purpose bittering hop Aroma: Floral, slightly spicy. Sharp aroma and sharp flavor Substitutes: Eroica, Galena 22.6899301 6 0 1 1.8000000 <_MOD_>2013-06-25 Irish Moss 1 Clarity 640.0000000 6 1.2500000 640.0000000 0.0000000 0.2500000 0 0 10.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 1 0 7 <_MOD_>2013-06-25 Hallertauer Germany 1 0 4.6000000 4.0000000 66.6666667 2.0000000 2.0000000 50.0000000 10.0000000 0.0000000 Used for: German Ales, German/US/Canadian Lagers, Wheat Beers Aroma: Pleasant, mild spicy flavor, clean, neutral flavor Substitutes: Crystal, Liberty, Hallertauer Mittelfrueh 4.2520162 8 4 1 1.0000000 <_MOD_>2013-06-25 Scottish Ale Wyeast Labs 1728 0 0 2 4.2000000 1.0000000 0.0000000 6.0000000 9 1 2014-04-05 2014-03-18 100.0000000 69.0000000 73.0000000 55.0000000 75.0000000 0 0 0 5 2003-06-14 Scottish Ale, Scottish Strong Ales, Sweet Stout, Imperial Stout, Barley Wine High alcohol tolerance. <_TExpanded>1 2 0 0 1.0720000 1.0328000 1.0320000 1.0110000 960.0000000 1.0590000 Batch Sparge with 4 steps, Initial, 3 times at 1.5 gallon. Boil volume was 7.5 gallon. Pre-boil gravity was 1.059. Measured primary gravity was 1.072. Measured ferment volume was 4.5 gallons. Transferred to secondary fermenter, 4/10/14. Smoke aroma was slight, smoke taste was beginning to come through. Bottled 4/26/14. Mild smokey aroma. Smokey taste. Will have to see after bottling rest. 41 - 12oz bottles 2 - 24oz bottles 540oz or 4.21gal 30.0000000 Initial tasting: Sugary, Biscustty, Late Smoke After Taste 2.3000000 5.2000000 6.0000000 1.0100000 60 155.0000000 1 1.0000000 33.8138278 1 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1