<_MOD_>2020-05-23 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2020-05-23 72 Porse øl posebryg MortenBryg 2020-04-25 1990-06-01 1 676.2804541 1 557.9313746 1 0 0 4620 3600 -1 0 0 <_MOD_>2020-04-04 BIAB - Standard 5 Gal/19 l Batch 3 0 1920.0000000 240.0000000 1 0.1200000 0.0000000 0.0000000 0 1 1041.8758660 90.0000000 10.0000000 1 181.7600000 96.0000000 4.0000000 0.0000000 642.4664314 51.2000000 0.0000000 70.0000000 100.0000000 Sample Brew-In-A-Bag equipment profile set up for a 15 Gal/50 litre brew pot (diameter of 40cm or 16 inches) using a polyester grain bag to hold the grain. This profile should be used with the BIAB mash profiles available in the BeerSmith mash profiles area. The above assumes loose pellet hops and only clear, chilled wort transferred from the kettle using no trub management techniques. Experienced brewers should adjust 'Loss to Trub and Chiller' and 'Brewhouse Efficiency' accordingly to suit their trub management techniques. 0.0000000 1 0 <_MOD_>2020-04-04 American Pale Ale Pale American Ale BJCP 2015 2 18 -1 0 1.0450000 1.0600000 1.0100000 1.0150000 30.0000000 50.0000000 2.3000000 3.0000000 5.0000000 10.0000000 4.5000000 6.2000000 A pale, refreshing and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics. An average-strength hop-forward pale American craft beer, generally balanced to be more accessible than modern American IPAs. History: A modern American craft beer era adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Prior to the explosion in popularity of IPAs, was traditionally the most well-known and popular of American craft beers. Style Comparison: Typically lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts. There can be some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops. Less bitterness in the balance and alcohol strength than an American IPA. More balanced and drinkable, and less intensely hop-focused and bitter than session-strength American IPAs (aka Session IPAs). Aroma: Moderate to strong hop aroma from American or New World hop varieties with a wide range of possible characteristics, including citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon. None of these specific characteristics are required, but hops should be apparent. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuit, caramelly). Fruity esters vary from moderate to none. Dry hopping (if used) may add grassy notes, although this character should not be excessive. Appearance: Pale golden to light amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy. Flavor: Moderate to high hop flavor, typically showing an American or New World hop character (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Low to moderate clean grainy-malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence should be supportive, not distracting. Caramel flavors are often absent or fairly restrained (but are acceptable as long as they don’t clash with the hops). Fruity yeast esters can be moderate to none, although many hop varieties are quite fruity. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish, but the aftertaste should generally be clean and not harsh. Dry hopping (if used) may add grassy notes, although this character should not be excessive. Mouthfeel: Medium-light to medium body. Moderate to high carbonation. Overall smooth finish without astringency and harshness. Comments: New hop varieties and usage methods continue to be developed. Judges should allow for characteristics of modern hops in this style, as well as classic varieties. Becoming more of an international craft style, with local adaptations appearing in many countries with an emerging craft beer market. Hopping styles can vary from the classic large bitterness addition, to more modern late hop-bursted examples; all variations are allowable. Pale ale malt, typically North American two-row. American or New World hops, with a wide range of allowable characteristics. American or English ale yeast (neutral to lightly fruity). Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands. Ballast Point Grunion Pale Ale, Firestone Walker Pale 31, Great Lakes Burning River, Sierra Nevada Pale Ale, Stone Pale Ale, Tröegs Pale Ale http://www.bjcp.org <_MOD_>2020-04-04 Single Infusion, Light Body, No Mash Out 169.3150464 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_>2020-04-05 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>1970-01-01 Mash In 0 755.7990128 152.6000000 75.0000000 2.0000000 0.0000000 0.1200000 1920.0000000 72.0000000 240.0000000 0.0000000 72.0000000 0.0000000 169.3150464 160.8288795 0.0000000 <_MOD_>2020-05-23 Mash Out 2 0.0000000 170.6000000 10.0000000 4.0000000 0.0000000 0.1200000 1920.0000000 72.0000000 240.0000000 152.6000000 72.0000000 755.7990128 169.3150464 170.6000000 0.0000000 <_TExpanded>1 0 1 1920.0000000 240.0000000 0.1200000 <_MOD_>2020-04-04 Malt 0 0 1 0.0000000 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_>2020-04-04 Table Sugar 70.0000000 0 Table Sugar 109.9000000 Table sugar has no water and is slightly more effective than corn sugar <_MOD_>2020-04-04 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 30.0000000 1 <_MOD_>2020-04-05 Ingredients 7405 1 1 7182 9 <_XName>Ingredients 16 <_MOD_>2020-05-23 Pale Malt, Maris Otter United Kingdom Maris Otter 0 0 1 0.0000000 1 0.0000000 105.8219040 3.0000000 82.5000000 0.0000000 62.5000000 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. 90.0000000 0.0800000 Pale Liquid Extract <_MOD_>2020-05-23 Vienna Malt (Weyermann) Germany Weyermann 0 0 1 0.0000000 1 0.0000000 42.3287616 3.0000000 82.2300000 0.0000000 25.0000000 0 2 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. 90.0000000 0.3543688 Pale Liquid Extract <_MOD_>1970-01-01 Acid Malt Germany 0 0 1 2.0000000 1 0.0000000 10.5821904 3.0000000 58.7000000 0.0000000 6.2500000 0 3 1.5000000 4.0000000 0.0000000 6.0000000 0.0000000 0 1 10.0000000 Acid malt contains acids from natural lactic acids. Used by German brewers to adjust malt PH without chemicals to adhere to German purity laws. Also enhances the head retention. 90.0000000 0.4819415 Pale Liquid Extract <_MOD_>2020-05-23 Chateau Cara Ruby Belgium Castle Malting 0 0 1 0.0000000 1 0.0000000 10.5821904 25.3807107 80.0000000 0.0000000 6.2500000 0 4 1.5000000 5.0000000 15.0000000 11.7000000 0.0000000 0 1 20.0000000 Um malte belga caramelizado de cor intermediária. Desenvolvimento de sabor a até 220°C, aroma intenso Château Cara Ruby produz um aroma rico e doce como caramelo e um sabor singular de toffee, proporcionando uma cor de dourado a âmbar intermediário na cerveja. Uma característica distintiva de todos os maltes Cara é sua vitrificação. O endosperma vítreo cria os componentes não fermentáveis desejáveis que proporcionam ao verdadeiro malte Cara a capacidade de contribuir com a sensação mais encorpada na boca, espuma e a sua rentenção além de uma maior estabilidade da cerveja. 90.0000000 0.3472814 <_MOD_>1970-03-08 Hallertauer Mittelfrueh Germany 1 0 3.7000000 4.6000000 66.6666688 0.0000000 1.0582189 45.0000000 60.0000000 0.0000000 Used for: Continental Lagers, German Ales/Lagers, US Lagers Aroma: Pleasant, assertive, mild herbal aroma Substitutes: Hallertauer, Mt. Hood, Liberty, Crystal Examples: Sam Adams Boston Lager, Sam Adams Boston Lightship 194.4406400 14.2020483 5 0 1 6.8038856 <_MOD_>1970-01-01 Hallertauer Mittelfrueh Germany 1 0 3.7000000 4.6000000 33.3333312 0.0000000 0.5291094 45.0000000 20.0000000 0.0000000 Used for: Continental Lagers, German Ales/Lagers, US Lagers Aroma: Pleasant, assertive, mild herbal aroma Substitutes: Hallertauer, Mt. Hood, Liberty, Crystal Examples: Sam Adams Boston Lager, Sam Adams Boston Lightship 194.4406400 4.3004566 6 0 1 6.8038856 <_MOD_>1970-01-01 Protafloc 1 Clarity 642.4664314 13 1.0000000 1352.5609082 0.0000000 1.5000000 0 0 10.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 0.0000000 1 0 7 <_MOD_>2020-05-23 Pors 0 1217.2978018 1 20.0000000 1217.3048174 0.0000000 0.0000000 0 0 5.0000000 0.0000000 1 0 8 <_MOD_>2020-04-16 U.S. West Coast "Chico" Gozdawa 0 1 1 0.0000000 1.0000000 0.0000000 10.0000000 15.5000000 9 1 2020-04-25 2018-03-24 200.0000000 68.0000000 81.0000000 57.2000000 71.6000000 0 0 0 5 2018-03-24 Optimal: 17-19 C ABV max. 7,4% 1.6600000 <_TExpanded>1 0 <_MOD_>2020-04-05 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 2 0 0 1.0470000 1 1.0050000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 50% RO vand 18L U.S. West Coast "Chico" Top 14-22°C 17-19°C max. 81% Middle max. 7,4% "rakler smager af meget mere" Tysk, Belgisk og Engelsk malt, Tysk humle, Amerikansk gær, Dansk pors. Hvilken stilart mon det er? :-) Stod ca. 50 minutter og kølede naturligt med med humle og porse i, indtil kølespiralen blev frigivet fra Danbryggeren. Sparge 5,4L alm vand. Ca. 20L i gærskab ved 17 grader luft temperatur. 16,5L flasket med 114g sukker. 6,9g/L 30.0000000 2.3000000 0.0000000 1 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0360000 1.0360000 30 155.0000000 0 1.0000000 0.0000000 0 0.0000000 0 1217.2978018 1449.3451952 70.0000000 20.0000000 10.0000000 1.0500000 0 1 0 0 0 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0 0 3.4000000 0.0000000 30.0000000 <_TExpanded>1 0