<_MOD_>2015-03-15 Selections 7372 0 1 1 <_XName>Selections 16 <_MOD_>2015-03-15 Raging Bitch Clone v2.2 Hoppy Lizard 2014-05-05 1990-06-01 640.0000000 640.0000000 0 0 <_MOD_>2015-03-15 Pot and Cooler ( 8 Gal) - All Grain 1536.0000000 192.0000000 1 0.3000000 12.8000000 1 1 984.3200000 75.0000000 9.0000000 1 69.1200000 96.0000000 4.0000000 0.0000000 768.0000000 64.0000000 0.0000000 76.0000000 100.0000000 Popular all grain setup. 5 Gallon cooler as mash tun with false bottom, and 7-9 gallon brewpot capable of boiling at least 6 gallons of wort without spilling over. Primarily used for single infusion mashes. <_MOD_>2015-03-15 Belgian Specialty Ale Belgian and French Ale BJCP 2008 5 16 0 1.0300000 1.0800000 1.0060000 1.0190000 15.0000000 40.0000000 2.1000000 2.9000000 3.0000000 50.0000000 3.0000000 9.0000000 Variable. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. Unique beers of small, independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. Many have attained “cult status” in the U.S. (and other parts of the world) and now owe a significant portion of their sales to export. This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. The category can be used for clones of specific beers (e.g., Orval, La Chouffe); to produce a beer fitting a broader style that doesn’t have its own category; or to create an artisanal or experimental beer of the brewer’s own choosing (e.g., strong Belgian golden ale with spices, something unique). Creativity is the only limit in brewing but the entrants must identify what is special about their entry. This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. Some styles falling into this classification include: • Blond Trappist table beer • Artisanal Blond • Artisanal Amber • Artisanal Brown • Belgian-style Barleywines • Trappist Quadrupels • Belgian Spiced Christmas Beers • Belgian Stout • Belgian IPA • Strong and/or Dark Saison • Fruit-based Flanders Red/Brown The judges must understand the brewer’s intent in order to properly judge an entry in this category. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED, THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. Additional background information on the style and/or beer may be provided to judges to assist in the judging, including style parameters or detailed descriptions of the beer. Beers fitting other Belgian categories should not be entered in this category. Aroma: Variable. Most exhibit varying amounts of fruity esters, spicy phenols and/or yeast-borne aromatics. Aromas from actual spice additions may be present. Hop aroma may be none to high, and may include a dry-hopped character. Malt aroma may be low to high, and may include character of non-barley grains such as wheat or rye. Some may include aromas of Belgian microbiota, most commonly Brettanomyces and/or Lactobacillus. No diacetyl. Appearance: Variable. Color varies considerably from pale gold to very dark. Clarity may be hazy to clear. Head retention is usually good. Generally moderate to high carbonation. Flavor: Variable. A great variety of flavors are found in these beers. Maltiness may be light to quite rich. Hop flavor and bitterness may be low to high. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. May include characteristics of grains other than barley, such as wheat or rye. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. May include flavors from adjuncts such as caramelized sugar syrup or honey. Mouthfeel: Variable. Some are well-attenuated, thus fairly light-bodied for their original gravity, while others are thick and rich. Most are moderately to highly carbonated. A warming sensation from alcohol may be present in stronger examples. A “mouth puckering” sensation may be present from acidity. May include herbs and/or spices. May include unusual grains and malts, though the grain character should be apparent if it is a key ingredient. May include adjuncts such as caramelized sugar syrup and honey. May include Belgian microbiota such as Brettanomyces or Lactobacillus. Unusual techniques, such as blending, may be used through primarily to arrive at a particular result. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different. Orval; De Dolle’s Arabier, Oerbier, Boskeun and Stille Nacht; La Chouffe, McChouffe, Chouffe Bok and N’ice Chouffe; Ellezelloise Hercule Stout and Quintine Amber; Unibroue Ephemere, Maudite, Don de Dieu, etc.; Minty; Zatte Bie; Caracole Amber, Saxo and Nostradamus; Silenrieu Sara and Joseph; Fantôme Black Ghost and Speciale Noël; Dupont Moinette, Moinette Brune, and Avec Les Bons Voeux de la Brasserie Dupont; St. Fullien Noël; Gouden Carolus Noël; Affligem Nöel; Guldenburg and Pere Noël; De Ranke XX Bitter and Guldenberg; Poperings Hommelbier; Bush (Scaldis); Moinette Brune; Grottenbier; La Trappe Quadrupel; Weyerbacher QUAD; Bière de Miel; Verboden Vrucht; New Belgium 1554 Black Ale; Cantillon Iris; Russian River Temptation; Lost Abbey Cuvee de Tomme and Devotion, Lindemans Kriek and Framboise, and many more http://www.bjcp.org <_MOD_>2015-03-15 Single Infusion, Medium Body, Batch Sparge 288.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 1 90.0000000 1 0 1 12.8000000 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 7149 1 <_XName>steps 16 <_MOD_>1969-12-31 Mash In 0 720.0000000 152.0000000 60.0000000 2.0000000 12.8000000 0.3000000 1536.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 288.0000000 163.4530288 0.0000000 <_TExpanded>1 0 1536.0000000 192.0000000 0.3000000 <_MOD_>1969-12-31 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2015-03-15 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2015-03-15 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 7182 11 <_XName>Ingredients 16 <_MOD_>1969-12-31 Caramel/Crystal Malt - 60L US 0 1 0.0000000 24.0000000 60.0000000 74.0000000 0.0000000 8.3333333 2 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Adds body, color and improves head retention. Also called "Crystal" malt. 75.0000000 0.0800000 <_MOD_>2015-03-15 Warrior U.S. 2 0 20.2000000 4.7500000 17.3913043 0.0000000 0.9876709 24.0000000 75.0000000 0.0000000 High alpha hops from Yakima Chief Ranches. Also called YCR-5. Mild aroma and low cohumulone content - primarily for bittering. Used for: Ales, stouts Aroma: Neutral, clean, mild Substitutes: Nugget, Columbus, Magnum 53.0306688 3 3 1 2.5514571 <_MOD_>1969-12-31 Amarillo Gold U.S. 1 0 8.7000000 6.0000000 17.3913043 1.0000000 0.9876709 20.0000000 30.0000000 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 0.0000000 8 4 1 2.5514571 <_MOD_>1969-12-31 Columbus (Tomahawk) U.S. 0 0 15.0000000 5.0000000 13.0434783 18.0000000 0.7407532 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 12.7488945 6 0 1 1.4174762 <_MOD_>1969-12-31 Columbus (Tomahawk) U.S. 2 0 15.0000000 5.0000000 17.3913043 18.0000000 0.9876709 40.0000000 30.0000000 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 0.0000000 9 4 1 1.4174762 <_MOD_>1969-12-31 Amarillo Gold U.S. 1 0 8.7000000 6.0000000 34.7826087 1.0000000 1.9753419 20.0000000 60.0000000 7.0000000 Unknown origin, but character similar to Cascade. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Citrus, flowery Substitutes: Cascade, Centennial 0.0000000 11 1 1 2.5514571 <_MOD_>1969-12-31 Belgian Ardennes Wyeast Labs 3522 4 0 2 4.2000000 1.0000000 0.0000000 6.0000000 10 1 2014-05-05 2013-07-27 200.0000000 72.0000000 76.0000000 65.0000000 85.0000000 0 0 0 5 2003-06-14 Belgian Ale Phenolics develop at increased temperature. Mild fruitiness and complex spicy flavor. <_MOD_>1969-12-31 Gypsum (Calcium Sulfate) 5 Water Agent 704.0000000 1 6.0000000 768.0000000 30.0000000 0.1000000 0 0 75.0000000 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. 4 <_MOD_>1969-12-31 Irish Moss 1 Clarity 704.0000000 6 1.0000000 768.0000000 10.0000000 0.2500000 0 0 15.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 5 <_MOD_>1969-12-31 Pale Malt (2 Row) UK United Kingdom 0 1 0.0000000 264.0000000 3.0000000 78.0000000 0.0000000 91.6666667 1 1.5000000 4.0000000 45.0000000 10.1000000 0.0000000 0 1 100.0000000 Base malt for all English beer styles Lower diastatic power than American 2 Row Pale Malt 75.0000000 0.0800000 Pale Liquid Extract <_MOD_>2015-03-15 Yeast Nutrient 4 Fermentation 768.0000000 6 1.0000000 640.0000000 10.0000000 0.2500000 0 0 10.0000000 Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. 7 <_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 0 2.2000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0790000 0 <_TExpanded>1