<_MOD_>2015-11-12 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2015-11-11 Belgian White Delicious Ale Kenny Taylor 2015-11-10 1990-06-01 640.0000000 640.0000000 0 0 0 0 0 0 <_MOD_>2015-11-10 Pot and Cooler (10 Gal/37.8 L) - All Grain 1280.0000000 144.0000000 1 0.3000000 102.4000000 1 1 1076.4800000 60.0000000 9.0000000 1 144.6400000 128.0000000 4.0000000 0.0000000 768.0000000 96.0000000 0.0000000 72.0000000 100.0000000 Popular 10 gallon setup for all grain brewing. Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 15 gallon brew pot for full size boil of the 12+ gallons of wort. <_MOD_>2015-11-11 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_>2015-11-10 Single Infusion, Light Body 220.8000000 72.0000000 212.0000000 72.0000000 5.4000000 200.0000000 0 100.0000000 0 0 1 102.4000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2015-11-10 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>2015-11-11 Mash In 0 552.0000000 153.0000000 60.0000000 2.0000000 102.4000000 0.3000000 1280.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 220.8000000 162.9555242 0.0000000 <_MOD_>1969-12-31 Mash Out 0 353.1648000 170.0000000 10.0000000 2.0000000 0.0000000 0.3000000 1280.0000000 72.0000000 0.0000000 153.0000000 72.0000000 654.4000000 220.8000000 205.3719387 0.0000000 <_TExpanded>1 0 1280.0000000 144.0000000 0.3000000 <_MOD_>2015-11-10 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_>2015-11-10 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2015-11-11 Ale, Two Stage 68.0000000 68.0000000 36.0000000 36.0000000 65.0000000 70.0000000 65.0000000 70.0000000 1 14.0000000 10.0000000 7.0000000 30.0000000 1 <_MOD_>2015-11-11 Ingredients 7405 1 1 7182 11 <_XName>Ingredients 16 <_MOD_>1969-12-31 Rice Hulls (Briess) US Briess 3 1 0.0000000 9.6000000 0.0000000 0.0000000 0.0000000 4.3478261 0 1 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 5.0000000 Rice Hulls are a filtering aid that improve the speed of vorlauf and lautering. Rice Hulls are particularly effective when brewing high gravity beers with a big grist; beer made with high percentages of specialty malts; and wheat and rye beers. APPLICA 60.0000000 0.0781250 <_MOD_>1969-12-31 Pilsner (2 Row) Bel Belgium 0 1 0.0000000 115.2000000 2.0000000 79.0000000 0.0000000 52.1739130 0 2 1.5000000 4.0000000 105.0000000 10.5000000 0.0000000 0 1 100.0000000 Belgian base malt for Continental lagers 60.0000000 0.0800000 Pilsner Liquid Extract <_MOD_>1969-12-31 Wheat - White Malt (Briess) US Briess 0 1 0.0000000 76.8000000 2.3000000 85.0000000 0.0000000 34.7826087 0 3 1.0000000 4.0000000 145.0000000 14.5000000 0.0000000 0 1 100.0000000 FLAVOR: Creamy, Sweet, Malty, Wheat, Floury Imparts malty flavor not obtainable from raw wheat. Use with rice hulls to improve lautering and help prevent stuck mash. White Wheat Malt contributes to foam production and foam stability. 60.0000000 0.0781250 DME Wheat Bavarian (Briess) <_MOD_>1969-12-31 Oats, Flaked (Briess) US Briess 0 1 0.0000000 9.6000000 1.4000000 85.0000000 0.0000000 4.3478261 0 4 0.0000000 7.5000000 0.0000000 9.0000000 0.0000000 0 1 0.0000000 Use at 5-25% to produce a lan Oatmeal Stout Use a small percentage in Belgian Wit Beers. 60.0000000 0.0781250 Carafoam <_MOD_>1969-12-31 Wheat, Flaked US 0 1 0.0000000 9.6000000 1.6000000 77.0000000 0.0000000 4.3478261 0 5 1.5000000 9.0000000 0.0000000 16.0000000 0.0000000 0 1 40.0000000 Flaked wheat adds to increased body and foam retention Used in place of raw or torrified wheat for faster conversion and better yield. May be used in small amounts to improve head retention and body Examples: Belgian White beer, Wit 60.0000000 0.0800000 Wheat Liquid Extract <_MOD_>2015-11-10 Celeia Slovenia 2 0 4.5000000 2.6000000 50.0000000 0.0000000 1.1780545 23.0000000 60.0000000 0.0000000 A dual purpose hops that is a hybrid between Savinjski Golding, Aurora and Slovenian wild hops. Similar in aroma to Saaz. Used for: Light lagers, Pilsners, Belgian ales. Substitutes: Saaz, Styrian Goldings 14.4245819 6 0 1 1.0000000 <_MOD_>2015-11-12 Whirlfloc Tablet 1 Clarity 768.0000000 13 2.0000000 640.0000000 0.0000000 0.1000000 0 0 15.0000000 Aids in clearing yeast and chill haze. Easy to use tablet form. 1 0 7 <_MOD_>1970-02-12 Saaz U.S. 1 0 3.7500000 3.7500000 50.0000000 0.0000000 1.1780545 50.0000000 5.0000000 0.0000000 This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners. Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners Aroma: Seasoned herbal character Substitiutions: Czech Saaz, Polish Lublin, Sterling Storage: Poor 2-6% AA / 3-4.5% Beta 2.3963348 8 0 1 1.8900000 <_MOD_>2015-11-12 Coriander Seed 0 Belgian Wit 640.0000000 2 1.2000000 640.0000000 0.0000000 0.2500000 0 0 2.0000000 Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel. 1 0 9 <_MOD_>2015-11-12 Orange Peel, Sweet 0 Holiday Beers 640.0000000 2 1.2000000 640.0000000 0.0000000 0.2500000 0 0 2.0000000 Adds a Conitreau or Grand Marnier flavor to your beer. Used primarily in Belgian Strong Ale and Holiday Ales to add a sweet orange flavor and aroma. 1 0 10 <_MOD_>2015-11-10 Belgian Wit Ale White Labs WLP400 4 0 0 1.2000000 1.2000000 0.0000000 6.0000000 11 1 2015-11-10 2015-07-13 100.0000000 74.0000000 78.0000000 67.0000000 74.0000000 0 0 0 5 2015-07-13 Belgian Wit Phenolic and tart. The original yeast used to produce Wit in Belgium. <_TExpanded>1 2 0 0 1.0460000 1.0100000 1.0180000 1.0110000 640.0000000 1.0500000 Starter was made using pre-canned wort @ 1.036. The only thing diffrent about this starter is the dark color from too much boiling. Initially I made only the customary 1 liter starter till I seen that the date was older and I needed to pitch more than the 1 liter would provide. A few hours later, I topped off with the same gravity wort to 1.75liters. Yeast that was sold to me was a very old. MFG on 07-15-2015 however, after a slow start seemed to do fine on the stir plate. 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 59.1741987 1 640.0000000 943.3600000 72.0000000 20.0000000 10.0000000 1.0500000 1 <_TExpanded>1