<_MOD_>2014-05-15 Selections 7372 1 0 100 1 <_XName>Selections 16 <_MOD_>2014-05-15 Springfest Pug Brewing 2014-04-18 1992-02-01 /2. Brewed Recipes/ 704.0000000 640.0000000 0 0 3840 2700 0 0 <_MOD_>2014-03-15 Pot and Cooler ( 5 Gal/19 L) - All Grain 672.0000000 64.0000000 1 0.3000000 25.6000000 1 1 848.9472000 60.0000000 9.0000000 1 108.8000000 39.6800000 4.0000000 0.0000000 672.0000000 32.0000000 0.0000000 79.0000000 100.0000000 <_MOD_>2014-03-15 Christmas/Winter Specialty Spice Beer Spice/Herb/Vegetable Beer BJCP 2008 2 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 stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. Throughout history, beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays, when old friends get together to enjoy the season. Many breweries produce unique seasonal offerings that may be darker, stronger, spiced, or otherwise more characterful than their normal beers. Spiced versions are an American or Belgian tradition, since English or German breweries traditionally do not use spices in their beer. Overall balance is the key to presenting a wellmade Christmas beer. The special ingredients should complement the base beer and not overwhelm it. The brewer should recognize that some combinations of base beer styles and special ingredients work well together while others do not make for harmonious combinations. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. THE BASE STYLE, SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS, HONEY, MAPLE SYRUP, MOLASSES, TREACLE, ETC.) OR FRUIT. If the base beer is a classic style, the original style should come through in aroma and flavor. Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical). English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced, and should be entered as Old Ales. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E). Aroma: A wide range of aromatics is possible, although many examples are reminiscent of Christmas cookies, gingerbread, English-type Christmas pudding, spruce trees, or mulling spices. Any combination of aromatics that suggests the holiday season is welcome. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Additional fermentables (e.g., honey, molasses, maple syrup, etc.) may lend their own unique aromatics. Hop aromatics are often absent, subdued, or slightly spicy. Some fruit character (often of dried citrus peel, or dried fruit such as raisins or plums) is optional but acceptable. Alcohol aromatics may be found in some examples, but this character should be restrained. The overall aroma should be balanced and harmonious, and is often fairly complex and inviting. Appearance: Generally medium amber to very dark brown (darker versions are more common). Usually clear, although darker versions may be virtually opaque. Some chill haze is acceptable. Generally has a well-formed head that is often offwhite to tan. Flavor: Many interpretations are possible; allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. Spices associated with the holiday season are typical (as mentioned in the Aroma section). The spices and optional fermentables should be supportive and blend well with the base beer style. Rich, malty and/or sweet malt-based flavors are common, and may include caramel, toast, nutty, or chocolate flavors. May include some dried fruit or dried fruit peel flavors such as raisin, plum, fig, orange peel or lemon peel. May include distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. A light spruce or other evergreen tree character is optional but found in some examples. The wide range of special ingredients should be supportive and balanced, not so prominent as to overshadow the base beer. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Generally finishes rather full and satisfying, and often has some alcohol flavor. Roasted malt characteristics are rare, and not usually stronger than chocolate. Mouthfeel: A wide range of interpretations is possible. Body is generally medium to full, and a certain malty chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects. Generally ales, although some dark strong lagers exist. Spices are required, and often include those evocative of the Christmas season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Fruit peel (e.g., oranges, lemon) may be used, as may subtle additions of other fruits. May use a wide range of crystal-type malts, particularly those that add dark fruit or caramel flavors. Flavorful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup, etc.). Anchor Our Special Ale, Harpoon Winter Warmer, Weyerbacher Winter Ale, Nils Oscar Julöl, Goose Island Christmas Ale, North Coast Wintertime Ale, Great Lakes Christmas Ale, Lakefront Holiday Spice Lager Beer, Samuel Adams Winter Lager, Troegs The Mad Elf, Jamtlands Julöl http://www.bjcp.org <_MOD_>2014-03-15 Single Infusion, Medium Body, Batch Sparge 205.0000000 72.0000000 212.0000000 72.0000000 5.4000000 185.0000000 1 90.0000000 1 1 1 25.6000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2014-03-15 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2014-05-15 Mash In 0 471.5000000 155.0000000 60.0000000 4.0000000 25.6000000 0.3000000 672.0000000 72.0000000 64.0000000 0.0000000 72.0000000 0.0000000 205.0000000 170.5415131 0.0000000 <_TExpanded>1 1 672.0000000 64.0000000 0.3000000 <_MOD_>2014-03-15 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_>2014-03-15 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2014-03-15 Ale, Single Stage 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 14.0000000 10.0000000 7.0000000 30.0000000 0 A simple single stage fermentation, often used by extract brewers or for classic ales. <_MOD_>2014-03-15 Ingredients 7405 1 1 7182 11 <_XName>Ingredients 16 <_MOD_>2014-05-15 Pale Malt (2-Row) US US 0 1 0.0000000 172.0000000 2.1200000 81.8000000 0.0000000 83.9024390 0 1 0.5000000 4.4000000 161.0000000 11.7000000 0.0000000 0 1 100.0000000 Base malt for all beer styles. 60.0000000 0.0937500 Pale Liquid Extract <_MOD_>2014-05-15 Caramel Malt - 60L (Briess) US Briess 0 1 0.0000000 22.0000000 60.0000000 73.0000000 0.0000000 10.7317073 0 2 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Sweet, Pronounced Caramel Deep Golden to Red color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stabili 60.0000000 0.0937500 <_MOD_>2014-05-15 Caramel Malt - 120L (Briess) US Briess 0 1 0.0000000 6.0000000 120.0000000 70.0000000 0.0000000 2.9268293 0 3 0.0000000 3.0000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 Pronounced Caramel, Burnt Sugar, Raisiny, Prunes Deep Red Color 3-15% in Amber &Red beers. 10-15% in Bock 7-15% in Dark beers 10-15% in Porter &Stout 60.0000000 0.0781250 <_MOD_>2014-05-15 Carapils (Briess) US Briess 0 1 0.0000000 4.0000000 1.5000000 73.0000000 0.0000000 1.9512195 0 4 0.0000000 1.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: None COLOR: None ITEM NUMBERS AND PACKAGING OPTIONS adds body, foam retention, and beer stability without influencing color or flavor. non-fermentables to balance body and flavor of dark beers Low usage of 1-5% will help achieve desired resu 60.0000000 0.0937500 <_MOD_>2014-05-15 Midnight Wheat US Briess 0 1 0.0000000 1.0000000 550.0000000 71.0000000 0.0000000 0.4878049 0 5 1.5000000 6.5000000 0.0000000 11.7000000 0.0000000 0 0 10.0000000 Midnight Wheat Malt will contribute the same color characteristics as Black Malt but without the bitter, astringent, dry flavors or aftertaste. 1-2% for color adjustment, 2-5% for color and subtle flavor, 5-10% for color and smooth roasted flavor 60.0000000 0.1250000 <_MOD_>2014-05-15 Columbus (Tomahawk) U.S. 0 0 15.3000000 5.0000000 13.0434783 0.0000000 0.4500000 40.0000000 60.0000000 0.0000000 Engineered Centennial Substitute - High alpha bittering hops. Used for: Bittering, flavor, aroma - IPA, American Pale Ale, Stout, Lager Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness Substitutes: Centennial 23.6411280 6 3 1 1.0000000 <_MOD_>2014-05-15 Amarillo Gold U.S. 1 0 8.3000000 6.0000000 21.7391304 16.0000000 0.7500000 20.0000000 15.0000000 0.0000000 Unknown origin, but character similar to Cascade. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Citrus, flowery Substitutes: Cascade, Centennial 9.6420681 7 0 1 1.0000000 <_MOD_>2014-05-15 Columbus (Tomahawk) U.S. 0 0 15.3000000 5.0000000 21.7391304 0.0000000 0.7500000 40.0000000 15.0000000 0.0000000 Engineered Centennial Substitute - High alpha bittering hops. Used for: Bittering, flavor, aroma - IPA, American Pale Ale, Stout, Lager Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness Substitutes: Centennial 17.7739328 8 0 1 1.0000000 <_MOD_>2014-05-15 Amarillo Gold U.S. 1 0 8.3000000 6.0000000 21.7391304 0.0000000 0.7500000 20.0000000 45.0000000 0.0000000 Unknown origin, but character similar to Cascade. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Citrus, flowery Substitutes: Cascade, Centennial 0.8918941 9 4 1 2.0000000 <_MOD_>2014-05-15 Columbus (Tomahawk) U.S. 0 0 15.3000000 5.0000000 21.7391304 0.0000000 0.7500000 40.0000000 45.0000000 0.0000000 Engineered Centennial Substitute - High alpha bittering hops. Used for: Bittering, flavor, aroma - IPA, American Pale Ale, Stout, Lager Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness Substitutes: Centennial 1.6440940 10 4 1 1.0000000 <_MOD_>2014-05-15 Safale American DCL/Fermentis US-05 0 1 1 1.7000000 1.0000000 0.0000000 6.0000000 11 1 2014-04-18 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 2 0 0 1.0690000 1.0150000 1.0150000 1.0110000 848.6400000 1.0590000 -Bru'n Water: amber malty profile; 5.3 pH -Steep at 170-175F for 45min, stirring occasionally -Chill to 63F -Ferment cool 63-64F -Pitch 5 oz (150ml) of thick yeast cake 42.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1