<_MOD_>1969-12-31 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2015-10-25 Fantasy Draft IPA Chris Stolz 2015-10-25 1990-06-01 640.0000000 640.0000000 0 0 0 0 0 0 <_MOD_>2015-10-25 BnC Brewing 1280.0000000 144.0000000 1 0.3000000 32.0000000 1 1 908.8000000 60.0000000 10.0000000 1 143.3600000 64.0000000 4.0000000 0.0000000 672.0000000 32.0000000 0.0000000 68.4200000 100.0000000 32 qt (8 gal) SS p with 10 Gal.Rubbermaid Mash Tun <_MOD_>1969-12-31 American IPA India Pale Ale (IPA) BJCP 2008 2 14 0 1.0560000 1.0750000 1.0100000 1.0180000 40.0000000 70.0000000 2.2000000 2.7000000 6.0000000 15.0000000 5.5000000 7.5000000 A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style, brewed using American ingredients and attitude. Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted. Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist. Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character. Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts. Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category. Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA http://www.bjcp.org <_MOD_>2015-10-25 Single Infusion, Medium Body, No Mash Out 208.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 1 100.0000000 1 1 1 32.0000000 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 1 7149 1 <_XName>steps 16 <_MOD_>1969-12-31 Mash In 0 520.0000000 152.0000000 60.0000000 2.0000000 32.0000000 0.3000000 1280.0000000 72.0000000 144.0000000 0.0000000 72.0000000 0.0000000 208.0000000 166.9781309 0.0000000 <_TExpanded>1 1 1280.0000000 144.0000000 0.3000000 <_MOD_>1969-12-31 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_>2015-10-25 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2015-10-25 Ale, Single Stage 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 14.0000000 10.0000000 7.0000000 30.0000000 0 A simple single stage fermentation, often used by extract brewers or for classic ales. <_MOD_>2015-10-25 Ingredients 7405 1 1 7182 13 <_XName>Ingredients 16 <_MOD_>2015-10-25 CHÂTEAU PALE ALE Belgium Castle Malting® 0 1 0.0000000 192.0000000 4.3000000 81.0000000 0.0000000 85.7142857 0 1 1.7000000 4.5000000 250.0000000 11.5000000 0.0000000 0 1 100.0000000 Features: Belgian light-coloured base malt. Kilning at up to 90-95°C. Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavour and additional colour. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Château Pale Ale malt is kilned longer and is usually better modified, providing a more pronounced flavour than Pilsen 2RS. The enzymatic activity of Château Pale Ale malt is sufficient when used with large proportion of non-enzymatic specialty malts. Usage: Pale ale styles and bitter beers, most traditional English beer styles. 7 – 10 EBC (European Brewing Convention) 3.2 – 4.3°L (Lovibond) %: Up to 100% of the mix Moisture % 4.5 Extract (dry basis) % 81.0 Difference fine – coarse % 1.0-2.5 Wort colour EBC (°L) 7.0 (3.2) 10.0 (4.3) Total Protein (dry malt) % 11.5 Soluble protein % 4.0 4.6 Kolbach Index % 38.0 45.0 Viscosity cp 1.60 Diastatic power WK 250 Friability % 80.0 NDMA ppb 2.5 60.0000000 0.0000000 <_MOD_>1969-12-31 Carared Weyermann 0 1 16.0000000 8.0000000 20.0000000 75.0000000 0.0000000 3.5714286 0 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. 60.0000000 0.0800000 <_MOD_>2015-10-25 Crystal Dark - 77L (Crisp) United Kingdom Crisp 0 1 0.0000000 8.0000000 75.0000000 76.0000000 0.0000000 3.5714286 0 3 0.0000000 3.2000000 0.0000000 0.0000000 0.0000000 0 0 20.0000000 Pronounced Caramel, Slight Burnt Sugar, Raisniny, Prune Red to Deep Red 3-15% in Amber and Red beers. 10-15% in Bock beers. 7-15% in Dark beers. 10-15% in Porter and Stout. 60.0000000 0.0781250 <_MOD_>1969-12-31 Sugar, Table (Sucrose) US 2 1 0.0000000 16.0000000 1.0000000 100.0000000 0.0000000 7.1428571 0 4 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 10.0000000 White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer. 60.0000000 0.0800000 <_MOD_>2015-10-25 Green Bullet New Zealand 0 0 13.5000000 7.0000000 6.6666667 0.0000000 0.5000000 20.0000000 60.0000000 0.0000000 Bittering hops from New Zealand developed in 1972 Used for: Australian-style ales and lagers. Aroma: Floral, raisin aroma. Substitutes: Styrian Goldings 20.6949998 5 0 1 1.0000000 <_MOD_>2015-10-25 Motueka New Zealand 1 0 7.0000000 5.2500000 13.3333333 0.0000000 1.0000000 15.0000000 10.0000000 0.0000000 Flexible hop developed from Saaz. Has notable character and aroma, balanced bitterness, and unique flavor. Used for: Lagers, Belgian Ales and Bohemian Pilsner. Substitutes: Saaz 7.7813261 6 0 1 1.0000000 <_MOD_>1969-12-31 Simcoe U.S. 0 0 13.0000000 4.5000000 13.3333333 16.0000000 1.0000000 18.0000000 10.0000000 0.0000000 High alpha bittering hops with good aroma characteristics. Used for: IPAs Aroma: Citrus and pine-like aroma Substitutes: N/A 14.4510342 7 0 1 1.7000000 <_MOD_>2015-10-25 Motueka New Zealand 1 0 7.0000000 5.2500000 13.3333333 0.0000000 1.0000000 15.0000000 5.0000000 0.0000000 Flexible hop developed from Saaz. Has notable character and aroma, balanced bitterness, and unique flavor. Used for: Lagers, Belgian Ales and Bohemian Pilsner. Substitutes: Saaz 4.2784376 8 0 1 1.0000000 <_MOD_>2015-10-25 Simcoe U.S. 0 0 13.0000000 4.5000000 13.3333333 16.0000000 1.0000000 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 7.9456699 9 0 1 1.7000000 <_MOD_>2015-10-25 Green Bullet New Zealand 0 0 13.5000000 7.0000000 13.3333333 0.0000000 1.0000000 20.0000000 0.0000000 0.0000000 Bittering hops from New Zealand developed in 1972 Used for: Australian-style ales and lagers. Aroma: Floral, raisin aroma. Substitutes: Styrian Goldings 0.0000000 10 4 1 1.0000000 <_MOD_>2015-10-25 Motueka New Zealand 1 0 7.0000000 5.2500000 13.3333333 0.0000000 1.0000000 15.0000000 0.0000000 0.0000000 Flexible hop developed from Saaz. Has notable character and aroma, balanced bitterness, and unique flavor. Used for: Lagers, Belgian Ales and Bohemian Pilsner. Substitutes: Saaz 0.0000000 11 4 1 1.0000000 <_MOD_>2015-10-25 Simcoe U.S. 0 0 13.0000000 4.5000000 13.3333333 16.0000000 1.0000000 18.0000000 0.0000000 0.0000000 High alpha bittering hops with good aroma characteristics. Used for: IPAs Aroma: Citrus and pine-like aroma Substitutes: N/A 0.0000000 12 4 1 1.7000000 <_MOD_>2015-10-25 Dry English Ale White Labs WLP007 0 0 2 1.2000000 1.0000000 0.0000000 6.0000000 13 1 2015-10-25 2015-10-25 100.0000000 70.0000000 80.0000000 65.0000000 70.0000000 0 0 0 5 2003-06-14 Pale Ales, Amber, ESB, Brown Ales, Strong Ales Clean, Highly flocculant, and highly attentive yeast. Similar to White labs English Ale yeast, but more attentive. Suitable for high gravity ales. <_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