<_MOD_>1969-12-31 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2014-12-15 Cherry Wheat 2014-04-27 1992-02-01 640.0000000 640.0000000 0 0 0 0 0 0 <_MOD_>2014-04-27 Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) 1280.0000000 144.0000000 1 0.3000000 102.4000000 0 1 1009.8074725 60.0000000 9.0000000 1 144.5274725 128.0000000 4.0000000 0.0000000 704.0000000 0.0000000 0.0000000 72.0000000 100.0000000 Popular 10 gallon setup for all grain brewing. Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 15 gallon brew pot for full size boil of the 12+ gallons of wort. <_MOD_>2014-04-27 American Wheat or Rye Beer Light Hybrid Beer BJCP 2008 4 6 2 1.0400000 1.0550000 1.0080000 1.0130000 15.0000000 30.0000000 2.3000000 2.6000000 3.0000000 6.0000000 4.0000000 5.5000000 Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively hopped beer with a strong wheat or rye flavor. Dark versions approximating dunkelweizens (with darker, richer malt flavors in addition to the color) should be entered in the Specialty Beer category. THE BREWER SHOULD SPECIFY IF RYE IS USED; IF NO DOMINANT GRAIN IS SPECIFIED, WHEAT WILL BE ASSUMED. Aroma: Low to moderate grainy wheat or rye character. Some malty sweetness is acceptable. Esters can be moderate to none, although should reflect American yeast strains. The clove and banana aromas common to German hefeweizens are inappropriate. Hop aroma may be low to moderate, and can have either a citrusy American or a spicy or floral noble hop character. Slight crisp sharpness is optional. No diacetyl. Appearance: Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Big, long-lasting white head. Flavor: Light to moderately strong grainy wheat or rye flavor, which can linger into the finish. Rye versions are richer and spicier than wheat. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish. Low to moderate hop flavor (citrusy American or spicy/floral noble). Esters can be moderate to none, but should not take on a German Weizen character (banana). No clove phenols, although a light spiciness from wheat or rye is acceptable. May have a slightly crisp or sharp finish. No diacetyl. Mouthfeel: Medium-light to medium body. Medium-high to high carbonation. May have a light alcohol warmth in stronger examples. Clean American ale yeast, but also lager. up to 50+% wheat malt. American/noble hops. American Rye Beers can follow the same general guidelines, substituting rye for some or all of the wheat. Other base styles (e.g., IPA, stout) with a noticeable rye character should be entered in the Specialty Beer category (23). Bell's Oberon, Harpoon UFO Hefeweizen, Three Floyds Gumballhead, Pyramid Hefe-Weizen, Widmer Hefeweizen, Sierra Nevada Unfiltered Wheat Beer, Anchor Summer Beer, Redhook Sunrye, Real Ale Full Moon Pale Rye http://www.bjcp.org <_MOD_>2014-04-27 Single Infusion, Medium Body, No Mash Out 160.0000000 72.0000000 212.0000000 44.0000000 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_>2014-04-29 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2014-04-29 Mash In 0 400.0000000 155.0000000 60.0000000 2.0000000 0.0000000 0.3000000 1280.0000000 44.0000000 0.0000000 0.0000000 72.0000000 0.0000000 160.0000000 167.0937621 0.0000000 <_TExpanded>1 0 1280.0000000 144.0000000 0.3000000 <_MOD_>2014-04-29 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_>2014-04-27 Table Sugar 70.0000000 0 Table Sugar 109.9000000 Table sugar has no water and is slightly more effective than corn sugar <_MOD_>2014-04-29 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 14.0000000 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_>2014-04-29 Ingredients 7405 1 1 7182 11 <_XName>Ingredients 16 <_MOD_>1995-12-22 Calcium Chloride 5 Water Agent 704.0000000 1 6.0000000 640.0000000 0.0000000 0.1000000 1 0 60.0000000 Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. 1 0 1 <_MOD_>2014-04-29 Gypsum (Calcium Sulfate) 5 Water Agent 704.0000000 1 6.0000000 640.0000000 0.0000000 0.1000000 1 0 60.0000000 Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. 1 0 2 <_MOD_>2014-04-27 Pale Malt (2 Row) US US 0 1 1600.0000000 96.0000000 2.0000000 79.0000000 0.0000000 60.0000000 0 3 1.5000000 4.0000000 140.0000000 12.3000000 0.0000000 0 1 100.0000000 Base malt for all beer styles 60.0000000 0.0781250 Pale Liquid Extract <_MOD_>2014-04-27 White Wheat Malt US 0 1 0.0000000 64.0000000 2.4000000 86.0000000 0.0000000 40.0000000 0 4 2.2000000 4.0000000 130.0000000 14.5000000 0.0000000 0 1 60.0000000 White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beers 60.0000000 0.0800000 Wheat Liquid Extract <_MOD_>2014-04-27 Centennial U.S. 0 0 10.0000000 4.0000000 33.7463062 16.0000000 0.3968543 40.0000000 60.0000000 0.0000000 Used for: General purpose bittering, aroma in American ales and Wheats Aroma: Floral, citrus aroma, spicy, clean bittering flavor Substitutes: Galena, Eroica, Nugget, Bullion Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot 12.5815204 5 0 1 1.0000000 <_MOD_>2014-04-27 Whirlfloc Tablet 1 Clarity 1408.0000000 13 1.0000000 640.0000000 0.0000000 0.1000000 0 0 15.0000000 Aids in clearing yeast and chill haze. Easy to use tablet form. 1 0 6 <_MOD_>1970-01-19 Centennial U.S. 0 0 10.0000000 4.0000000 22.4975346 16.0000000 0.2645695 40.0000000 5.0000000 0.0000000 Used for: General purpose bittering, aroma in American ales and Wheats Aroma: Floral, citrus aroma, spicy, clean bittering flavor Substitutes: Galena, Eroica, Nugget, Bullion Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot 1.6721196 7 0 1 1.0000000 <_MOD_>1970-01-19 Simcoe U.S. 0 0 13.0000000 4.5000000 22.4975346 0.0000000 0.2645695 18.0000000 5.0000000 0.0000000 High alpha bittering hops with good aroma characteristics. Used for: IPAs Aroma: Citrus and pine-like aroma Substitutes: N/A 2.1737554 8 0 1 1.0000000 <_MOD_>1970-01-19 Cascade U.S. 2 0 5.5000000 6.0000000 21.2586245 16.0000000 0.2500000 50.0000000 0.0000000 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 0.0000000 9 0 1 1.0000000 <_MOD_>2014-04-27 Safale American DCL/Fermentis US-05 0 1 1 1.7000000 0.5000000 0.0000000 6.0000000 10 1 2014-04-27 2014-04-27 200.0000000 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. <_MOD_>2014-04-27 Cherry Extract 3 Fruit Beer 704.0000000 2 32.0000000 640.0000000 0.0000000 0.2500000 3 0 5.0000000 Cherry extract flavoring. Mix into beer at bottling to add cherry flavor to light ales and wheat beers. Use low hop rate to allow sweet flavor through. 1 0 11 <_TExpanded>1 2 0 0 1.0460000 1.0100000 1.0180000 1.0110000 640.0000000 1.0500000 Cherry extract is really just cherry juice concentrate available in most grocery stores. I used 1 quart for this recipe. 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 1408.0000000 1741.9674725 72.0000000 20.0000000 10.0000000 1.0500000 1 <_TExpanded>1