<_MOD_>1969-12-31 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2015-08-05 Honeybun ESB 20l Ken Noesgaard 2015-07-25 1992-02-01 642.4627287 642.4627287 0 0 4200 1800 0 0 <_MOD_>2015-08-05 BIAC (Small) 19L/5 gallon beer 507.2074174 0.0000000 1 0.1200000 0.0000000 0 1 781.2346781 60.0000000 10.0000000 1 74.3904212 16.9069139 4.0000000 0.0000000 662.7510254 54.1021245 0.0000000 72.0000000 100.0000000 Boil off calculated based on 60 minute boil. Brewer may need to adjust based on boil period and amount of power to element (affecting evaporation rate). Fermenter loss is due to ~600mL in the cone below the racking port. The 'Loss to Trub' is the removal of hot break that has settled to the bottom of the cone at the end of the chilling after boil, removed before pitching yeast. Beersmith does not account for the BIAC system where 'deadspace' (area below Mash Colander) is not lost for boil volume calculations. We spoke with Brad about making a change to accomodate and he said he would for future versions. In the meantime, he said for now "the easiest way to handle it is to up your water/grain ratio for the mash in step which will add a little more water to your mash to compensate." <_MOD_>2015-08-05 Extra Special/Strong Bitter (English Pale Ale) English Pale Ale BJCP 2008 3 8 0 1.0480000 1.0600000 1.0100000 1.0160000 30.0000000 50.0000000 1.5000000 2.4000000 6.0000000 18.0000000 4.6000000 6.2000000 An average-strength to moderately strong English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A rather broad style that allows for considerable interpretation by the brewer. Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s finest product). Since beer is sold by strength in the UK, these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). In England today, “ESB” is a brand unique to Fullers; in America, the name has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) English-type ale. Hopping can be English or a combination of English and American. More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Fuller’s ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. Judges should not judge all beers in this style as if they were Fuller’s ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation). Aroma: Hop aroma moderately-high to moderately-low, and can use any variety of hops although UK hops are most traditional. Medium to medium-high malt aroma, often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed. May have light, secondary notes of sulfur and/or alcohol in some examples (optional). Appearance: Golden to deep copper. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low. Flavor: Medium-high to medium bitterness with supporting malt flavors evident. Normally has a moderately low to somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high (any variety, although earthy, resiny, and/or floral UK hops are most traditional). Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. May have low levels of secondary malt flavors (e.g., nutty, biscuity) adding complexity. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol, and up to a moderate minerally/sulfury flavor. Medium-dry to dry finish (particularly if sulfate water is used). Generally no diacetyl, although very low levels are allowed. Mouthfeel: Medium-light to medium-full body. Low to moderate carbonation, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high. Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. “Burton” versions use medium to high sulfate water. Fullers ESB, Adnams Broadside, Shepherd Neame Bishop's Finger, Young’s Ram Rod, Samuel Smith’s Old Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire, Marston’s Pedigree, Black Sheep Ale, Vintage Henley, Mordue Workie Ticket, Morland Old Speckled Hen, Greene King Abbot Ale, Bateman's XXXB, Gale’s Hordean Special Bitter (HSB), Ushers 1824 Particular Ale, Hopback Summer Lightning, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Geary’s Pale Ale, Cooperstown Old Slugger, Anderson Valley Boont ESB, Avery 14’er ESB, Redhook ESB http://www.bjcp.org <_MOD_>2015-08-05 BIAC, Medium Body 160.4965544 71.9600000 212.0000000 71.9600000 5.2000000 168.0800000 0 95.0000000 0 0 1 0.0000000 777.7180400 0 Brew in a Conical method where the full boil volume is mashed within the 3-in-1 vessel and then the grains are withdrawn at the end of the mash. Beersmith does not account for the BIAC system where 'deadspace' (area below Mash Colander) is not lost for boil volume calculations. We spoke with Brad about making a change to accomodate and he said he would for future versions. In the meantime, he said for now "the easiest way to handle it is to up your water/grain ratio for the mash in step which will add a little more water to your mash to compensate." In the calculations, the 'Fly Sparge' volume can be added to the strike volume, but it is best to add this after doughing in, to ensure the full volume will fit. If it won't add the remainder once the Mash Colander has been withdrawn from the 3-in-1. <_MOD_>2015-08-05 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>2015-08-05 Saccharification 0 709.2619458 150.8000000 60.0000000 10.0000000 0.0000000 0.1200000 507.2074174 71.9600000 0.0000000 0.0000000 71.9600000 0.0000000 160.4965544 157.2987377 0.0000000 <_MOD_>2015-08-05 Mash Out 2 0.0019678 168.0000000 1.0000000 7.0000000 0.0000000 0.1200000 507.2074174 71.9600000 0.0000000 0.0000000 71.9600000 709.2619458 160.4965544 168.0000000 0.0000000 <_TExpanded>1 1 507.2074174 0.0000000 0.1200000 <_MOD_>2015-08-05 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_>2015-08-05 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2015-08-05 Ale, Two Stage 71.6000000 68.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 10.0000000 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_>2015-08-05 Ingredients 7405 1 1 7182 14 <_XName>Ingredients 16 <_MOD_>2015-08-05 Saskatoon Tap Water 662.7510254 1 8.2200000 38.0000000 16.0000000 23.0000000 78.0000000 11.0000000 155.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 1 <_MOD_>2015-08-05 Gypsum (Calcium Sulfate) 5 Water Agent 640.0000000 1 0.1448444 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_>2015-08-05 Pale Malt, Maris Otter United Kingdom Maris Otter 0 1 0.0000000 141.0958720 3.0000000 82.5000000 0.0000000 80.0000000 0 3 1.5000000 3.0000000 120.0000000 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 0.0800000 Pale Liquid Extract <_MOD_>2015-08-05 Crystal 150, 2-Row, (Great Western) US Great Western 0 1 17.6369840 8.8184920 150.0000000 70.0000000 0.0000000 5.0000000 0 4 0.0000000 4.0000000 0.0000000 12.5000000 0.0000000 0 0 10.0000000 Crystal 150 (145-155°L) Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character. 60.0000000 0.0000000 <_MOD_>1973-05-31 Honey Malt Canada Gambrinus 0 1 0.0000000 8.8184920 25.0000000 80.0000000 0.0000000 5.0000000 0 5 2.0000000 3.8000000 0.0000000 10.5000000 0.0000000 0 1 10.0000000 Intensely sweet - adds a sweet malty flavor sometimes associated with honey. Also called Brumalt. 60.0000000 0.0800000 Caramel/Crystal Malt - 20L <_MOD_>2015-08-05 Black (Patent) Malt US 0 1 0.0000000 1.7636984 500.0000000 55.0000000 0.0000000 1.0000000 0 6 1.5000000 6.0000000 0.0000000 13.2000000 0.0000000 0 0 10.0000000 Dark color and dry roasted flavor characteristic of Stouts and Porters Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts. 60.0000000 0.0800000 <_MOD_>2015-08-05 Challenger United Kingdom 1 0 7.5000000 4.0000000 20.6896540 0.0000000 0.4232875 25.0000000 60.0000000 0.0000000 Variant of Northern Brewers heritage Used for: Both aroma and bittering for ales and lagers Aroma: Fruity in flavor, spicy aroma, blends well Substitutes: N/A 12.9758620 7 3 1 1.0000000 <_MOD_>1970-05-01 Pilgrim United Kingdom 0 0 10.8000000 4.7000000 17.2413791 1.0000000 0.3527396 18.0000000 60.0000000 0.0000000 New variety from Wye College in 2001. High Selinene content. Used for: Bittering Substitutes: N/A 15.5710351 8 3 1 0.7059031 <_MOD_>1970-05-01 Northdown United Kingdom 2 0 8.5000000 5.5000000 20.6896540 0.0000000 0.4232875 15.0000000 15.0000000 0.0000000 Variation of Northern Brewers hops grown in England. Used for: Bittering in English ales Aroma: Good bittering, flavor and aroma Substitutes: Northern Brewer 6.6337709 9 0 1 1.0000000 <_MOD_>1970-05-01 East Kent Goldings (EKG) United Kingdom 2 0 5.0000000 3.5000000 17.2413791 0.0000000 0.3527396 35.0000000 15.0000000 0.0000000 Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English. Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine. Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding Storage: Good/Fair 965-80% AA after 6 months at 20 C) 4-7% AA / 1.9-2.8% Beta 3.2518486 10 0 1 1.9900000 <_MOD_>2015-08-05 Irish Moss 1 Clarity 1345.7903475 6 0.4924623 640.0000000 0.0000000 0.2500000 0 0 10.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 1 0 11 <_MOD_>2015-08-05 East Kent Goldings (EKG) United Kingdom 2 0 5.0000000 3.5000000 24.1379337 0.0000000 0.4938355 35.0000000 60.0000000 5.0000000 Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English. Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine. Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding Storage: Good/Fair 965-80% AA after 6 months at 20 C) 4-7% AA / 1.9-2.8% Beta 4.5874267 12 4 1 1.9900000 <_MOD_>2015-08-05 London ESB Ale Wyeast Labs 1968 0 0 2 4.2000000 0.9849246 0.0000000 6.0000000 13 1 2015-07-25 2015-06-05 100.0000000 67.0000000 71.0000000 64.0000000 72.0000000 0 0 0 5 2003-06-14 English Bitters, IPA, Brown Ales, Mild Ales Malty, balanced flavor. Fruity, rich finish. Excellent for cask conditioned ales and bitters. <_MOD_>2015-08-05 Honey US 2 1 0.0000000 15.8732856 1.0000000 75.0000000 0.0000000 9.0000000 0 14 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 1 0 100.0000000 Can be used to lighten flavor and body when substituted for malt. Generally limit to 30% when used as an adjunct. Pasturize and add to primary during fermentation. Use up to 100% for meads. 60.0000000 0.0800000 <_TExpanded>1 2 0 0 1.0510000 1.0080000 1.0080000 1.0080000 777.7180400 1.0450000 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 1 1.0000000 33.8138278 1 1345.7903475 1772.2503441 72.0000000 44.9889593 16.0246050 4.8 SRM - 85.0 SRM 1.0584584 1 <_TExpanded>1