<_MOD_>1969-12-31 Selections 7372 0 1 1 <_XName>Selections 16 <_MOD_>2014-08-29 BMW Marcelo 2014-08-30 1990-06-01 640.0000000 640.0000000 0 0 4500 900 0 0 <_MOD_>2014-08-29 Panela 38 1301.8323713 160.0000000 1 0.2150000 0.0000000 0 1 783.3276188 75.0000000 10.0000000 1 64.0000000 0.0000000 4.0000000 0.0000000 676.2765565 0.0000000 0.0000000 70.0000000 100.0000000 <_MOD_>2014-08-29 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_>2014-08-29 Temperature Mash, 1 Step, Medium Body 176.3698400 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 1 100.0000000 0 1 1 0.0000000 640.0000000 0 Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash. <_MOD_>1969-12-31 steps 7432 1 7149 2 <_XName>steps 16 <_MOD_>1970-06-17 Saccharification 0 422.6728478 152.0000000 90.0000000 15.0000000 0.0000000 0.2150000 1301.8323713 72.0000000 160.0000000 0.0000000 72.0000000 0.0000000 176.3698400 167.3536564 0.0000000 <_MOD_>1970-06-17 Mash Out 2 0.0000000 168.0000000 10.0000000 10.0000000 0.0000000 0.2150000 1301.8323713 72.0000000 160.0000000 0.0000000 72.0000000 422.6728478 176.3698400 168.0000000 0.0000000 <_TExpanded>1 1 1301.8323713 160.0000000 0.2150000 <_MOD_>2014-08-29 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_>2014-08-29 Table Sugar 70.0000000 0 Table Sugar 109.9000000 Table sugar has no water and is slightly more effective than corn sugar <_MOD_>1969-12-31 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 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_>2014-08-29 Ingredients 7405 1 7182 5 <_XName>Ingredients 16 <_MOD_>1969-12-31 Pilsner (Weyermann) Germany Weyermann 0 1 0.0000000 105.8219040 1.7000000 82.2300000 0.0000000 60.0000000 1 1.2000000 4.4000000 110.0000000 10.9000000 0.0000000 0 1 100.0000000 Pilsner base malt for all pilsners, lagers. Highly modified malt. 75.0000000 0.0781250 Pilsner Liquid Extract <_MOD_>1969-12-31 Caramunich I (Weyermann) Germany Weyermann 0 1 0.0000000 35.2739680 51.0000000 77.9000000 0.0000000 20.0000000 2 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 10.0000000 German crystal malt. Adds maltiness, flavor, color and aroma. 75.0000000 0.0781250 <_MOD_>2014-08-29 Vienna Malt (Weyermann) Germany Weyermann 0 1 0.0000000 35.2739680 3.0000000 82.2300000 0.0000000 20.0000000 3 1.8000000 3.7000000 50.0000000 10.9000000 0.0000000 0 1 100.0000000 Vienna base malt - used in many continental beer styles. Full bodied, golden color. 75.0000000 0.0781250 Pale Liquid Extract <_MOD_>2014-08-29 Galaxy Australia 0 0 14.5000000 5.9000000 60.0000000 0.0000000 0.5291094 35.0000000 60.0000000 0.0000000 A high alpha, dual purpose seedless hops with a unique hop aroma. It can be used either for bittering or as a late hop addition to provide a flavor of citrus and passionfruit to the finished beer. Aroma: Intense, pleasant, unique. 28.1988135 4 0 1 1.0000000 <_MOD_>2014-08-29 Galaxy Australia 0 0 14.5000000 5.9000000 40.0000000 0.0000000 0.3527396 35.0000000 15.0000000 0.0000000 A high alpha, dual purpose seedless hops with a unique hop aroma. It can be used either for bittering or as a late hop addition to provide a flavor of citrus and passionfruit to the finished beer. Aroma: Intense, pleasant, unique. 9.3282215 5 0 1 1.0000000 <_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 1.2000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0491943 0 <_TExpanded>1