<_MOD_>2014-10-25 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2014-10-25 West Cosat Imperial Pumpking Chris Richer 2014-10-25 1990-06-01 640.0000000 640.0000000 3490 0 3720 3000 0 0 <_MOD_>2014-10-25 15 Gallon BoilerMaker™ (10 gal/ 38 L) 1920.0000000 302.4000000 1 0.1200000 24.3200000 1 1 1649.9200000 60.0000000 10.0000000 1 268.8000000 48.0000000 4.0000000 0.0000000 1280.0000000 128.0000000 0.0000000 72.0000000 100.0000000 Popular 10 gallon batch setup for all grain brewing. Uses a 15 gal BoilerMaker™ for the mash tun and a 20 gal BoilerMaker™ for the boil kettle. A third BoilerMaker™ is often used as a hot liquor tank. <_MOD_>2014-10-25 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_>2014-10-25 Single Infusion, Light Body, No Mash Out 404.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 24.3200000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>1969-12-31 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2014-10-25 Mash In 0 1152.2080000 154.0000000 60.0000000 2.0000000 24.3200000 0.1200000 1920.0000000 72.0000000 302.4000000 0.0000000 72.0000000 0.0000000 404.0000000 166.5125200 0.0000000 <_TExpanded>1 1 1920.0000000 302.4000000 0.1200000 <_MOD_>2014-10-25 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_>2014-10-25 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2014-10-25 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 1 <_MOD_>1969-12-31 Ingredients 7405 1 1 7182 22 <_XName>Ingredients 16 <_MOD_>2014-10-25 Rice Hulls US 3 1 0.0000000 32.0000000 0.0000000 0.0000000 0.0000000 7.0796460 0 1 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 5.0000000 Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers. Hulls are neutral in flavor, body and color, and are inert Good for wheat beers, Wits, and others that have high protein mashes. 60.0000000 0.0800000 <_MOD_>1969-12-31 Maris Otter (Crisp) United Kingdom Crisp 0 1 0.0000000 160.0000000 4.0000000 82.5000000 0.0000000 35.3982301 0 2 1.5000000 2.8000000 50.0000000 11.7000000 0.0000000 0 1 100.0000000 Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. 60.0000000 0.0781250 Pale Liquid Extract <_MOD_>1969-12-31 Vienna Malt (Briess) US Briess 0 1 0.0000000 112.0000000 3.5000000 77.5000000 0.0000000 24.7787611 0 3 1.0000000 3.8000000 130.0000000 13.0000000 0.0000000 0 1 100.0000000 FLAVOR: Malty, Very Slight Biscuit Can be used as a base malt Use with Caramel Malts to produce malty red and amber beers. 60.0000000 0.0781250 DME Sparklinf Amber (Briess) <_MOD_>1969-12-31 Oats, Flaked US 0 1 0.0000000 32.0000000 1.0000000 80.0000000 0.0000000 7.0796460 0 4 1.5000000 9.0000000 0.0000000 9.0000000 0.0000000 0 1 30.0000000 Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized 60.0000000 0.0800000 Carafoam <_MOD_>1969-12-31 Wheat, Flaked US 0 1 0.0000000 32.0000000 1.6000000 77.0000000 0.0000000 7.0796460 0 5 1.5000000 9.0000000 0.0000000 16.0000000 0.0000000 0 1 40.0000000 Flaked wheat adds to increased body and foam retention Used in place of raw or torrified wheat for faster conversion and better yield. May be used in small amounts to improve head retention and body Examples: Belgian White beer, Wit 60.0000000 0.0800000 Wheat Liquid Extract <_MOD_>1969-12-31 Munich Finland Viking Malt 0 1 705.4793600 16.0000000 10.1522843 78.0000000 0.0000000 3.5398230 0 6 1.5000000 4.5000000 80.0000000 11.7000000 0.0000000 0 1 100.0000000 60.0000000 0.0017718
<_MOD_>1969-12-31 Special Roast US 0 1 0.0000000 16.0000000 50.0000000 72.0000000 0.0000000 3.5398230 0 7 1.5000000 2.5000000 6.0000000 10.5000000 0.0000000 0 1 10.0000000 Use for English ales, nut brown ales and porters. Adds a toasted, biscuit like flavor and aroma 60.0000000 0.0800000 Caramel/Crystal Malt - 60L <_MOD_>1969-12-31 Chocolate (Briess) US Briess 0 1 0.0000000 4.0000000 350.0000000 75.0000000 0.0000000 0.8849558 0 8 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: Rich Roasted Coffee COLOR: Brown Hues, depending upon usage color adj with minor/no flavor contribution 1-10% for color in Porter &Stout The choc flavor is very complementary when used in higher % in Brown Ales, Porters, Stouts & other Dark 60.0000000 0.0781250 <_MOD_>2014-10-25 Pumpkin canned 0 flavor 1280.0000000 3 6.6250000 704.0000000 0.0000000 0.5000000 1 0 60.0000000 1 0 9 <_MOD_>2014-10-25 Columbus (Tomahawk) U.S. 0 0 14.0000000 5.0000000 25.0000000 0.0000000 1.0000000 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 25.7067584 10 0 1 1.0000000 <_MOD_>1970-02-05 Fuggle United Kingdom 1 0 4.5000000 2.5000000 25.0000000 0.0000000 1.0000000 60.0000000 10.0000000 0.0000000 Traditional English-type aroma hop. Used for: English Ales, ESB, Bitter, Lagers Aroma: Mild, soft, fruity, spicy, woody Substitute: Fuggle (U.S.), Willamette, Styrian Golding Storage: Good/Very Good (70-80% AA after 6 months at 20 C) 3-5.6% AA 2-3% Beta 2.9958890 11 0 1 2.0900000 <_MOD_>1970-02-05 Fuggle United Kingdom 1 0 4.5000000 2.5000000 50.0000000 0.0000000 2.0000000 60.0000000 15.0000000 0.0000000 Traditional English-type aroma hop. Used for: English Ales, ESB, Bitter, Lagers Aroma: Mild, soft, fruity, spicy, woody Substitute: Fuggle (U.S.), Willamette, Styrian Golding Storage: Good/Very Good (70-80% AA after 6 months at 20 C) 3-5.6% AA 2-3% Beta 4.1000681 12 4 1 2.0900000 <_MOD_>2014-10-25 Vanilla Bean 0 1280.0000000 13 2.0000000 640.0000000 0.0000000 1.0000000 0 0 0.0000000 1 0 13 <_MOD_>2014-10-25 SafAle English Ale DCL/Fermentis S-04 0 1 1 0.8000000 2.0000000 0.0000000 6.0000000 14 1 2014-10-25 2014-10-25 200.0000000 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_>1969-12-31 Brown Sugar, Light US 2 1 0.0000000 32.0000000 8.0000000 100.0000000 0.0000000 7.0796460 0 15 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_>1969-12-31 Piloncillo Mexican Sugar 2 1 0.0000000 16.0000000 10.0000000 100.0000000 0.0000000 3.5398230 0 16 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 1 0 100.0000000 Mexican unrefined brown sugar Piloncillo is made from pure, unrefined sugar that is pressed into a cone shape. It tastes very similar to brown sugar with a molasses flavor (even though it does not contain molasses) and you can use it for anything that calls for brown sugar. It's name means "little pylon" because of it's shape. The smaller cones are usually around 1 ounce and the larger ones around 8 ounces. They comein light, "blanco" and dark "oscura." 60.0000000 0.1250000 <_MOD_>2014-10-25 Ginger Root 2 Holiday Beer 1280.0000000 6 0.7500000 640.0000000 0.0000000 0.2500000 3 0 12.0000000 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_>2014-10-25 Pumpkin Pie Spice 0 1280.0000000 6 1.0000000 640.0000000 0.0000000 1.0000000 3 2 10.0000000 1 0 18 <_MOD_>1969-12-31 Allspice 0 1280.0000000 6 0.5000000 640.0000000 0.0000000 1.0000000 3 2 10.0000000 1 0 19 <_MOD_>2014-10-25 Cinnamon Spice Ground 0 1280.0000000 6 0.5000000 640.0000000 0.0000000 1.0000000 3 2 10.0000000 1 0 20 <_MOD_>1969-12-31 Clove 0 1280.0000000 6 0.5000000 640.0000000 0.0000000 1.0000000 3 2 10.0000000 1 0 21 <_MOD_>1969-12-31 Nutmeg 0 1280.0000000 6 0.5000000 640.0000000 0.0000000 1.0000000 3 2 10.0000000 1 0 22 <_TExpanded>1 2 0 0 1.0460000 1.0100000 1.0180000 1.0110000 640.0000000 1.0500000 The Flakes I roasted in the oven for 2 hours at 225. Piloncillo – unrefined brown sugar The vanilla goes in the wirlpool For the vanilla bean vodka solution, two vanilla beans are cut in half. then blended in food processor. then into 4oz of vodka. Let the vodka sit for one week. All the Spices go in secondary: Mix 1 cup of hot water and all spice, let cool and pour in secondary Stir secondary let sit for 5 day and taste. If you want more Flavor do it exactly the same and let sit for another 5 days I put the spices in secondary because then you can not over spice it and when you steep them in hot water it will act like it was in the boil. 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1