<_MOD_>1969-12-31 Recipes 7372 1 0 123 1 <_XName>Recipes 16 <_MOD_>2015-04-22 Titanic 1.0 Henrique Augusto 2015-04-22 1992-02-01 640.0000000 640.0000000 0 0 0 0 0 0 <_MOD_>2015-04-22 MecBier50 2637.4785705 529.1095200 1 0.3000000 0.0000000 0 1 1189.3241901 60.0000000 10.0000000 1 64.0000000 67.6276557 4.0000000 0.0000000 1014.4148348 0.0000000 0.0000000 65.0000000 100.0000000 <_MOD_>2015-04-22 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_>2015-04-22 Single Infusion, Light Body, No Mash Out 564.3834880 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_>2015-04-22 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2015-04-22 Mash In 0 1410.9587202 150.0000000 75.0000000 2.0000000 0.0000000 0.3000000 2637.4785705 72.0000000 529.1095200 0.0000000 72.0000000 0.0000000 564.3834880 168.3964914 0.0000000 <_TExpanded>1 1 2637.4785705 529.1095200 0.3000000 <_MOD_>2015-04-22 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_>2015-04-22 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2015-04-22 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_>2015-04-22 Ingredients 7405 1 1 7182 9 <_XName>Ingredients 16 <_MOD_>1969-12-31 Pale Malt, Maris Otter United Kingdom Maris Otter 0 1 0.0000000 317.4657120 3.0000000 82.5000000 0.0000000 52.9411765 0 1 1.5000000 3.0000000 120.0000000 11.7000000 0.0000000 0 1 100.0000000 Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. 60.0000000 0.0800000 Pale Liquid Extract <_MOD_>1969-12-31 Munich Malt Germany 0 1 0.0000000 141.0958720 9.0000000 80.0000000 0.0000000 23.5294118 0 2 1.3000000 5.0000000 72.0000000 11.5000000 0.0000000 0 1 80.0000000 Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers 60.0000000 0.0800000 Amber Liquid Extract <_MOD_>2015-04-22 Caramel/Crystal Malt - 60L US 0 1 0.0000000 70.5479360 60.0000000 74.0000000 0.0000000 11.7647059 0 3 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_>1969-12-31 Rye, Flaked US 0 1 0.0000000 35.2739680 2.0000000 78.3000000 0.0000000 5.8823529 0 4 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 1 10.0000000 Imparts a dry, crisp rye flavor to rye beers. Can be easier to mash than raw rye. 60.0000000 0.0800000 <_MOD_>1970-06-15 Chinook U.S. 0 0 13.0000000 3.6000000 45.4545455 0.0000000 3.5273962 42.0000000 60.0000000 0.0000000 Strong versatile bittering hop Used for: Ales, porters, stouts Aroma: Heavy and spicy aroma Substitutes: Galena, Eroica, Nugget, Bullion Examples: Sierra Nevada Stout, Sierra Nevada Celebration Ale 67.0077272 5 0 1 1.0000000 <_MOD_>1970-05-23 Northern Brewer Germany 2 0 8.5000000 4.0000000 31.8181818 0.0000000 2.4691773 35.0000000 20.0000000 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, 18.5734302 6 0 1 1.0000000 <_MOD_>1970-05-23 Northern Brewer Germany 2 0 8.5000000 4.0000000 22.7272727 0.0000000 1.7636981 35.0000000 0.0000000 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 7 0 1 1.0000000 <_MOD_>2015-04-22 British Ale Yeast Mangrove Jack's M07 0 1 0 0.0000000 4.0000000 0.0000000 7.0000000 8 1 2015-04-22 2015-04-22 200.0000000 68.0000000 74.0000000 57.0000000 72.0000000 0 0 0 5 2013-08-26 Wide variety of British Ales A neutral top-fermenting strain especially suited for brewing silky smooth light ales with a neutral yeast aroma and flavor contribution. This strain also works well for stronger ales where a soft and balanced mouth feel is desired and where the nutty, spicy and earthy hop and malt characteristics should be enhanced. This yeast strain is highly flocculent and not prone to autolysis, making it an excellent choice for both cask and bottle conditioned beer. Low in esters for an English yeast. <_MOD_>1969-12-31 Honey US 2 1 0.0000000 35.2739680 1.0000000 75.0000000 0.0000000 5.8823529 0 9 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 1 0 100.0000000 Can be used to lighten flavor and body when substituted for malt. Generally limit to 30% when used as an adjunct. Pasturize and add to primary during fermentation. Use up to 100% for meads. 60.0000000 0.0800000 <_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 67.6276557 1 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1