<_MOD_>2015-10-12 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2015-06-13 Trappist .75 2015-06-13 1990-06-01 640.0000000 640.0000000 0 7801 5520 5400 0 0 <_MOD_>2015-06-13 my stuff 1984.0000000 256.0000000 1 0.3000000 64.0000000 1 1 1090.5600000 90.0000000 9.0000000 1 128.0000000 96.0000000 4.0000000 0.0000000 768.0000000 128.0000000 0.0000000 72.0000000 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_>2015-06-13 Trappist Single Trappist Ale BJCP 2015 1 26 0 1.0440000 1.0540000 1.0040000 1.0100000 25.0000000 45.0000000 2.4000000 3.4000000 3.0000000 5.0000000 4.8000000 6.0000000 A pale, bitter, highly attenuated and well carbonated Trappist ale, showing a fruity-spicy Trappist yeast character, a spicy-floral hop profile, and a soft, supportive grainy-sweet malt palate. History: While Trappist breweries have a tradition of brewing a lower-strength beer as a monk’s daily ration, the bitter, pale beer this style describes is a relatively modern invention reflecting current tastes. Westvleteren first brewed theirs in 1999, but replaced older lower-gravity products. Style Comparison: Like a top-fermented Belgian/Trappist interpretation of a German Pils – pale, hoppy, and well-attenuated, but showing prototypical Belgian yeast character. Has less sweetness, higher attenuation, less character malt, and is more hop-centered than a Belgian Pale Ale. More like a much smaller, more highly hopped tripel than a smaller Belgian Blond Ale. Aroma: Medium-low to medium-high Trappist yeast character, showing a fruity-spicy character along with medium-low to medium spicy or floral hops, occasionally enhanced by light herbal/citrusy spice additions. Low to medium-low grainy-sweet malt backdrop, which may have a light honey or sugar quality. Fruit expression can vary widely (citrus, pome fruit, stone fruit). Light spicy, yeast-driven phenolics found in the best examples. Bubblegum inappropriate. Appearance: Pale yellow to medium gold color. Generally good clarity, with a moderate-sized, persistent, billowy white head with characteristic lacing. Flavor: Fruity, hoppy, bitter, and dry. Initial malty-sweet impression, with a grainy-sweet soft malt palate, and a dry, hoppy finish. The malt may have a light honeyed biscuit or cracker impression. Moderate spicy or floral hop flavor. Esters can be citrus (orange, lemon, grapefruit), pome fruit (apple, pear), or stone fruit (apricot, peach). Light to moderate spicy, peppery, or clove phenolics. Bitterness rises towards the crisp, dry finish, with an aftertaste of light malt, moderate hops and yeast character. Mouthfeel: Medium-light to medium body. Smooth. Medium-high to high carbonation, can be somewhat prickly. Should not have noticeable alcohol warmth. Comments: Often not labeled or available outside the monastery, or infrequently brewed. Might also be called monk’s beer or Brother’s beer. Highly attenuated, generally 85% or higher. Pilsner malt, Belgian Trappist yeast, Saazer-type hops. Achel 5° Blond, St. Bernardus Extra 4, Westmalle Extra, Westvleteren Blond http://www.bjcp.org <_MOD_>2015-06-13 Single Infusion, Medium Body, Batch Sparge 128.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 1 90.0000000 1 1 1 64.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2015-06-13 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2015-06-15 Mash In 0 512.0000000 152.0000000 90.0000000 2.0000000 64.0000000 0.3000000 1984.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 128.0000000 158.4759101 0.0000000 <_TExpanded>1 0 1984.0000000 256.0000000 0.3000000 <_MOD_>2015-06-13 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_>2015-06-13 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2015-06-15 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_>2015-06-13 Ingredients 7405 1 1 7182 7 <_XName>Ingredients 16 <_MOD_>2015-06-13 Pilsner (2 Row) Bel Belgium 0 1 0.0000000 112.0000000 2.0000000 79.0000000 0.0000000 77.7777778 0 1 1.5000000 4.0000000 105.0000000 10.5000000 0.0000000 0 1 100.0000000 Belgian base malt for Continental lagers 90.0000000 0.0800000 Pilsner Liquid Extract <_MOD_>2015-06-13 Biscuit (Dingemans) Belgium Dingemans 0 1 0.0000000 16.0000000 22.5000000 70.0000000 0.0000000 11.1111111 0 2 0.0000000 4.5000000 0.0000000 11.5000000 0.0000000 0 1 15.0000000 90.0000000 0.0781250 <_MOD_>2015-06-13 East Kent Goldings (EKG) United Kingdom 2 0 5.0000000 3.5000000 50.0000000 0.0000000 1.0000000 35.0000000 60.0000000 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 16.5674575 3 0 1 1.9900000 <_MOD_>1970-04-29 East Kent Goldings (EKG) United Kingdom 2 0 5.0000000 3.5000000 50.0000000 0.0000000 1.0000000 35.0000000 30.0000000 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 12.7325017 4 0 1 1.9900000 <_MOD_>2015-06-13 Candi Syrup, Simplicity US Candi Syrup 1 1 0.0000000 16.0000000 1.0000000 69.5652174 10.0000000 11.1111111 0 5 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 20.0000000 Candi Syrup used in many Belgian Tripels, Dubbels, and holiday ales. A good balance of highly fermentable sugars with a faint "citrusy" flavor and/or mild honey palate. A unique blonde Belgian style Candi Syrup. Good for Saisons, Triples, and Golden Ale's. It is readily fermentable and creates a refreshing subtle flavor. 10.0000000 0.3750000 <_MOD_>2015-06-15 Irish Moss 1 Clarity 768.0000000 6 1.0000000 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 6 <_MOD_>2015-06-15 SafBrew Specialty Ale DCL/Fermentis T-58 0 1 1 0.8000000 1.0000000 0.0000000 6.0000000 7 1 2015-06-13 2015-06-13 200.0000000 71.0000000 75.0000000 60.0000000 72.0000000 0 0 0 5 2003-06-14 Complex ales. Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. <_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