<_MOD_>1969-12-31 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2015-01-04 Blonde Stout Chris Richer 2015-01-03 1992-02-01 640.0000000 640.0000000 0 0 0 0 0 0 <_MOD_>2015-01-03 10 Gallon BoilerMaker™ (5 gal/19 L) 1280.0000000 243.2000000 1 0.1200000 16.6400000 1 1 899.8400000 60.0000000 10.0000000 1 134.4000000 32.0000000 4.0000000 0.0000000 704.0000000 64.0000000 0.0000000 69.0000000 100.0000000 Popular 5 gallon batch setup for all grain brewing. Uses a 10 gal BoilerMaker™ for the mash tun and a 10 gal BoilerMaker™ for the boil kettle. A third BoilerMaker™ is often used as a hot liquor tank. <_MOD_>2015-01-03 Imperial Stout Stout BJCP 2008 6 13 0 1.0750000 1.1150000 1.0180000 1.0300000 50.0000000 90.0000000 1.8000000 2.6000000 30.0000000 40.0000000 8.0000000 12.0000000 An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tarlike sensations. Like a black barleywine with every dimension of flavor coming into play. Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Said to be popular with the Russian Imperial Court. Today is even more popular with American craft brewers, who have extended the style with unique American characteristics. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). The wide range of allowable characteristics allow for maximum brewer creativity. Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like, depending on the gravity and grain bill. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot or solventy. Aged versions may have a slight vinous or portlike quality, but shouldn’t be sour. No diacetyl. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics. Appearance: Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Flavor: Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. Alcohol strength should be evident, but not hot, sharp, or solventy. No diacetyl. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing. Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable. Should not be syrupy and underattenuated. Carbonation may be low to moderate, depending on age and conditioning. Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. Alkaline water balances the abundance of acidic roasted grain in the grist. American or English ale yeast. Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout http://www.bjcp.org <_MOD_>2015-01-03 Single Infusion, Light Body, No Mash Out 312.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 16.6400000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2015-01-03 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2015-01-03 Mash In 0 780.0000000 150.0000000 75.0000000 2.0000000 16.6400000 0.1200000 1280.0000000 72.0000000 243.2000000 0.0000000 72.0000000 0.0000000 312.0000000 163.7804334 0.0000000 <_TExpanded>1 1 1280.0000000 243.2000000 0.1200000 <_MOD_>2015-01-03 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_>2015-01-03 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2015-01-03 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_>2015-01-03 Ingredients 7405 1 1 7182 13 <_XName>Ingredients 16 <_MOD_>2015-01-03 Pale Malt - 2 Row (Cargill) US Cargill 0 1 0.0000000 224.0000000 2.0000000 80.0000000 0.0000000 71.7948718 0 1 1.5000000 4.5000000 110.0000000 12.5000000 0.0000000 0 1 100.0000000 This malt is well modified, clean tasting, and moderate in total protein. It will provide you consistent brewhouse performance for all beer styles. 60.0000000 0.0781250 Pale Liquid Extract <_MOD_>2015-01-03 Oats, Flaked US 0 1 0.0000000 48.0000000 1.0000000 80.0000000 0.0000000 15.3846154 0 2 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_>2015-01-03 Amber Malt United Kingdom 0 1 0.0000000 32.0000000 22.0000000 75.0000000 0.0000000 10.2564103 0 3 1.5000000 2.8000000 20.0000000 10.0000000 0.0000000 0 1 20.0000000 Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste. Intense flavor - so limit use. Low diastatic power so must be mashed with well modified malts. 60.0000000 0.0800000 Caramel/Crystal Malt - 20L <_MOD_>2015-01-03 Carapils (Briess) US Briess 0 1 0.0000000 8.0000000 1.5000000 73.0000000 0.0000000 2.5641026 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 0.0781250 <_MOD_>2015-01-04 Nugget U.S. 0 0 13.0000000 5.0000000 4.0000000 0.0000000 0.2500000 24.0000000 60.0000000 0.0000000 Used for: Bittering hops for ales Aroma: Strong bittering, heavy, herbal aroma, spicy Substitutes: Chinook Examples: Sierra Nevada Porter 9.5744889 5 3 1 1.0000000 <_MOD_>1969-12-31 Nugget U.S. 0 0 13.0000000 5.0000000 16.0000000 0.0000000 1.0000000 24.0000000 60.0000000 0.0000000 Used for: Bittering hops for ales Aroma: Strong bittering, heavy, herbal aroma, spicy Substitutes: Chinook Examples: Sierra Nevada Porter 34.8163233 6 0 1 1.0000000 <_MOD_>2015-01-04 Liberty U.S. 1 0 4.3000000 3.5000000 32.0000000 0.0000000 2.0000000 50.0000000 10.0000000 0.0000000 Used for: German style lagers Aroma: Fine, mild, slightly spicy flavor Substitutes: Hallertau, Mt Hood, Crystal Examples: Pete's Wicked Lager 8.3508740 7 0 1 1.0000000 <_MOD_>1969-12-31 Irish Moss 1 Clarity 704.0000000 6 0.2750000 640.0000000 0.0000000 0.2500000 0 0 5.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 1 0 8 <_MOD_>2015-01-04 Liberty U.S. 1 0 4.3000000 3.5000000 32.0000000 0.0000000 2.0000000 50.0000000 5.0000000 0.0000000 Used for: German style lagers Aroma: Fine, mild, slightly spicy flavor Substitutes: Hallertau, Mt Hood, Crystal Examples: Pete's Wicked Lager 4.5915944 9 0 1 1.0000000 <_MOD_>2015-01-04 Liberty U.S. 1 0 4.3000000 3.5000000 16.0000000 0.0000000 1.0000000 50.0000000 15.0000000 0.0000000 Used for: German style lagers Aroma: Fine, mild, slightly spicy flavor Substitutes: Hallertau, Mt Hood, Crystal Examples: Pete's Wicked Lager 2.8571779 10 4 1 1.0000000 <_MOD_>1969-12-31 Coffee 0 1344.0000000 2 4.0000000 640.0000000 0.0000000 1.0000000 0 0 0.0000000 1 0 11 <_MOD_>1969-12-31 cocoa nibs 3 1344.0000000 2 8.0000000 640.0000000 0.0000000 1.0000000 3 2 7.0000000 1 0 12 <_MOD_>2015-01-03 Coffee 0 704.0000000 2 4.0000000 640.0000000 0.0000000 1.0000000 3 2 5.0000000 1 0 13 <_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 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1