<_MOD_>1969-12-31 Selections 7372 0 1 1 <_XName>Selections 16 <_MOD_>2012-11-01 Sierra Nevada BW clone extract Abe 2012-10-31 1990-06-01 640.0000000 640.0000000 0 0 <_MOD_>2012-11-01 My Equipment 640.0000000 160.0000000 1 0.3000000 0.0000000 0 1 729.6000000 60.0000000 10.0000000 1 64.0000000 0.0000000 4.0000000 0.0000000 640.0000000 0.0000000 0.0000000 72.0000000 100.0000000 <_MOD_>2012-11-01 American Barleywine Strong Ale BJCP 2008 3 19 0 1.0800000 1.1200000 1.0160000 1.0300000 50.0000000 120.0000000 1.8000000 2.5000000 10.0000000 19.0000000 8.0000000 12.0000000 A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish. Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintagedated. Normally aged significantly prior to release. Often associated with the winter or holiday season. The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Differs from an Imperial IPA in that the hops are not extreme, the malt is more forward, and the body is richer and more characterful. Aroma: Very rich and intense maltiness. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Low to moderately strong fruity esters and alcohol aromatics. Malt character may be sweet, caramelly, bready, or fairly neutral. However, the intensity of aromatics often subsides with age. No diacetyl. Appearance: Color may range from light amber to medium copper; may rarely be as dark as light brown. Often has ruby highlights. Moderately-low to large off-white to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Flavor: Strong, intense malt flavor with noticeable bitterness. Moderately low to moderately high malty sweetness on the palate, although the finish may be somewhat sweet to quite dry (depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly malty, the balance should always seem bitter. Moderate to high hop flavor (any variety). Low to moderate fruity esters. Noticeable alcohol presence, but sharp or solventy alcohol flavors are undesirable. Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these should not be high. Roasted or burnt malt flavors are inappropriate. No diacetyl. Mouthfeel: Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be present, but not be excessively hot. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning. Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. Citrusy American hops are common, although any varieties can be used in quantity. Generally uses an attenuative American yeast. Sierra Nevada Bigfoot, Great Divide Old Ruffian, Victory Old Horizontal, Rogue Old Crustacean, Avery Hog Heaven Barleywine, Bell’s Third Coast Old Ale, Anchor Old Foghorn, Three Floyds Behemoth, Stone Old Guardian, Bridgeport Old Knucklehead, Hair of the Dog Doggie Claws, Lagunitas Olde GnarleyWine, Smuttynose Barleywine, Flying Dog Horn Dog http://www.bjcp.org <_MOD_>2012-11-01 Single Infusion, Light Body, No Mash Out 160.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2012-11-01 steps 7432 1 7149 1 <_XName>steps 16 <_MOD_>2012-11-01 Mash In 0 400.0000000 150.0000000 75.0000000 2.0000000 0.0000000 0.0000000 0.0000000 72.0000000 0.0000000 0.0000000 0.0000000 0.0000000 160.0000000 162.4419275 0.0000000 <_TExpanded>1 1 384.0000000 48.0000000 0.1200000 <_MOD_>2012-11-01 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_>2012-11-01 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2012-11-01 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_>2012-11-01 Ingredients 7405 1 7182 12 <_XName>Ingredients 16 <_MOD_>2012-11-01 Pale Malt (2 Row) US US 0 1 0.0000000 8.0000000 2.0000000 79.0000000 0.0000000 3.6153290 2 1.5000000 4.0000000 140.0000000 12.3000000 0.0000000 0 1 100.0000000 Base malt for all beer styles 60.0000000 0.0800000 Pale Liquid Extract <_MOD_>2012-11-01 Caramel/Crystal Malt - 60L US 0 1 0.0000000 16.0000000 60.0000000 74.0000000 0.0000000 7.2306580 1 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_>2012-11-01 Roasted Barley US 0 1 0.0000000 5.2800000 300.0000000 55.0000000 0.0000000 2.3861171 3 1.5000000 5.0000000 0.0000000 13.2000000 0.0000000 0 0 10.0000000 Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor. 60.0000000 0.0800000 <_MOD_>2012-11-01 Light Dry Extract US 4 1 0.0000000 96.0000000 8.0000000 95.0000000 0.0000000 43.3839479 4 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Pale dry malt extract for general purpose use. Use as base or to increase gravity of any full bodied ale or lager. 60.0000000 0.1900000 <_MOD_>2012-11-01 Pilsner Liquid Extract US 1 1 0.0000000 96.0000000 3.5000000 78.0000000 15.0000000 43.3839479 7 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Unhopped pale liquid extract. Use as a base malt for any ale or lager. 15.0000000 0.1900000 <_MOD_>2012-11-01 Brewer's Gold United Kingdom 0 0 8.5000000 3.7000000 19.3548387 0.0000000 1.5000000 50.0000000 60.0000000 0.0000000 Traditional bittering hops for English ales and heavy German lagers. Aroma: Sharp bittering hop Substitutes: Northern Brewer, Galena, Chinook, Eroica Example: Pete's Wicked Ale 35.1387781 6 0 1 1.0000000 <_MOD_>2012-11-01 Cluster U.S. 0 0 7.0000000 4.8000000 25.8064516 0.0000000 2.0000000 16.0000000 60.0000000 0.0000000 Used for: General purpose bittering hop Aroma: Floral, slightly spicy. Sharp aroma and sharp flavor Substitutes: Eroica, Galena 38.5837563 5 0 1 1.0000000 <_MOD_>2012-11-01 Cascade U.S. 2 0 5.5000000 6.0000000 12.9032258 0.0000000 1.0000000 50.0000000 0.0000000 0.0000000 A hops with Northern Brewers Heritage Used for: American ales and lagers Aroma: Strong spicy, floral, grapefruit character Substitutes: Centennial Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale 0.0000000 8 4 1 1.0000000 <_MOD_>2012-11-01 Northern Brewer Germany 2 0 8.5000000 4.0000000 19.3548387 0.0000000 1.5000000 35.0000000 60.0000000 14.0000000 Also called Hallertauer Northern Brewers Used for: Bittering and finishing both ales and lagers of all kinds Aroma: Fine, dry, clean bittering hop. Unique flavor. Substitutes: Hallertauer Mittelfrueh, Hallertauer Examples: Anchor Steam, Old Peculiar, 0.0000000 11 1 1 1.0000000 <_MOD_>2012-11-01 American Ale Wyeast Labs 1056 0 0 1 4.2000000 1.0000000 0.0000000 6.0000000 10 1 2012-10-31 2011-02-27 100.0000000 73.0000000 77.0000000 60.0000000 72.0000000 0 0 0 5 2003-06-14 American Pale Ale, Scottish Ale, Porters, Sweet Stout, Barley Wine, Alt Soft, smooth, clean finish. Very well balanced. Very versitile -- works well with many ale styles. <_MOD_>2012-11-01 Northern Brewer Germany 2 0 8.5000000 4.0000000 9.6774194 0.0000000 0.7500000 35.0000000 10.0000000 0.0000000 Also called Hallertauer Northern Brewers Used for: Bittering and finishing both ales and lagers of all kinds Aroma: Fine, dry, clean bittering hop. Unique flavor. Substitutes: Hallertauer Mittelfrueh, Hallertauer Examples: Anchor Steam, Old Peculiar, 0.0000000 9 4 1 1.0000000 <_MOD_>2012-11-01 Cascade U.S. 2 0 5.5000000 6.0000000 12.9032258 0.0000000 1.0000000 50.0000000 60.0000000 14.0000000 A hops with Northern Brewers Heritage Used for: American ales and lagers Aroma: Strong spicy, floral, grapefruit character Substitutes: Centennial Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale 0.0000000 12 1 1 1.0000000 <_TExpanded>1 0 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 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1