<_MOD_>1970-01-01 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2018-05-10 Emæh Mosaic MortenBryg 2018-03-28 1990-06-01 946.7871791 1 760.8111261 1 0 0 0 0 0 0 <_MOD_>2018-03-28 Danbrygger 43 bud 1758.3190470 160.1439600 1 0.1200000 0.0000000 0.0000000 1 1 1238.0087712 60.0000000 10.0000000 1 128.4925457 50.7207417 4.0000000 0.0000000 1014.4148348 33.8138278 0.0000000 75.0000000 100.0000000 0 0 <_MOD_>2018-04-01 American Pale Ale Pale American Ale BJCP 2015 2 18 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_>2018-03-28 Single Infusion, Light Body, No Mash Out 197.5342208 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_>2018-03-28 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>1970-01-01 Mash In 0 493.8441926 150.8000000 60.0000000 2.0000000 0.0000000 0.1200000 1758.3190470 72.0000000 160.1439600 0.0000000 72.0000000 0.0000000 197.5342208 163.5715590 0.0000000 <_MOD_>1970-01-01 Mash Step 0 0.0000000 170.6000000 10.0000000 4.0000000 0.0000000 0.1200000 1758.3190470 72.0000000 160.1439600 150.8000000 72.0000000 493.8441926 197.5342208 170.6000000 0.0000000 <_TExpanded>1 1 1758.3190470 160.1439600 0.1200000 <_MOD_>2018-03-28 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_>2018-03-28 Table Sugar 70.0000000 0 Table Sugar 109.9000000 Table sugar has no water and is slightly more effective than corn sugar <_MOD_>2018-03-28 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_>2018-04-01 Ingredients 7405 1 1 7182 9 <_XName>Ingredients 16 <_MOD_>2018-04-17 Viking Pale Ale Malt Finland, Poland Viking Malt 0 1 0.0000000 197.5342208 3.0456853 80.0000000 0.0000000 100.0000000 0 1 1.5000000 4.5000000 65.0000000 10.5000000 0.0000000 0 1 100.0000000 Malted from 2-row spring barley. Malting parameters chosen to meet high degree of modification. Malt flavor contributes specially to malty, sweet and nutty notes. Somewhat lower amylase activity than with pilsner malt. Gives easy prosessing in single step mashings. 60.0000000 0.1791688 <_MOD_>1970-04-25 Mosaic (HBC 369) U.S. 2 0 11.0000000 3.5000000 12.4999993 0.0000000 0.7054792 25.0000000 60.0000000 0.0000000 Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety. Used for: Ales, IPA, Experimental Ales Aroma: Rich in mango, lemon, citrus, pine, and notably, blueberry. Substitutes: Unknown Storage: Good (25% AA after 6 months at 20 C) 11-13.5% AA / 3.2-3.9% Beta 19.8482169 2 0 1 5.9250503 <_MOD_>2018-05-10 Irish Moss 1 Clarity 1014.4148348 1 6.0000000 640.0000000 0.0000000 0.2500000 0 0 15.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 1 0 3 <_MOD_>2018-05-10 Mosaic (HBC 369) U.S. 2 0 11.0000000 3.5000000 12.4999993 0.0000000 0.7054792 25.0000000 10.0000000 0.0000000 Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety. Used for: Ales, IPA, Experimental Ales Aroma: Rich in mango, lemon, citrus, pine, and notably, blueberry. Substitutes: Unknown Storage: Good (25% AA after 6 months at 20 C) 11-13.5% AA / 3.2-3.9% Beta 7.1964021 4 0 1 5.9250503 <_MOD_>2018-05-10 Mosaic (HBC 369) U.S. 2 0 11.0000000 3.5000000 18.7500008 0.0000000 1.0582189 25.0000000 1.0000000 0.0000000 Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety. Used for: Ales, IPA, Experimental Ales Aroma: Rich in mango, lemon, citrus, pine, and notably, blueberry. Substitutes: Unknown Storage: Good (25% AA after 6 months at 20 C) 11-13.5% AA / 3.2-3.9% Beta 1.2838587 5 0 1 5.9250503 <_MOD_>2018-05-02 US Pale Ale Yeast Crossmyloof Brewery 0 1 2 0.0000000 2.0000000 0.0000000 8.0000000 6 1 2018-03-28 2018-03-28 200.0000000 73.0000000 82.0000000 62.6000000 71.6000000 0 0 0 5 2017-09-01 1.6600000 <_MOD_>2018-05-10 Yeast Nutrient 4 Fermentation 1014.4148348 1 4.0000000 640.0000000 0.0000000 0.2500000 2 2 30.0000000 Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. 1 0 7 <_MOD_>2018-05-10 Mosaic (HBC 369) U.S. 2 0 11.0000000 3.5000000 21.8750006 0.0000000 1.2345887 25.0000000 60.0000000 11.0000000 Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety. Used for: Ales, IPA, Experimental Ales Aroma: Rich in mango, lemon, citrus, pine, and notably, blueberry. Substitutes: Unknown Storage: Good (25% AA after 6 months at 20 C) 11-13.5% AA / 3.2-3.9% Beta 0.0000000 8 1 1 5.9250503 <_MOD_>2018-05-10 Mosaic (HBC 369) U.S. 2 0 11.0000000 3.5000000 34.3749999 0.0000000 1.9400679 25.0000000 60.0000000 5.0000000 Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety. Used for: Ales, IPA, Experimental Ales Aroma: Rich in mango, lemon, citrus, pine, and notably, blueberry. Substitutes: Unknown Storage: Good (25% AA after 6 months at 20 C) 11-13.5% AA / 3.2-3.9% Beta 0.0000000 9 1 1 5.9250503 <_TExpanded>1 <_MOD_>2018-04-01 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 2 0 0 1.0520000 1 1.0120000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 Starter som en 40L urt med 8,3 kg pale malt. 13L tappes af til Amarillo Emæh. Det giver kuk i effektivitets beregningen, ser det ud til. 30L koges i Danbrygger. 50% RO vand 4,7kg Fuglsang Pale Malt 3,6 kg Viking Pale Malt Malt i ved ca. 50 grader. Mæsk omrørt 1 gang ved ca. 25 minutter. Meget store udsving på mæsk temperatur. Vi skal have kigget på at bruge færre Watt, når temperaturen skal vedligeholdes. I gærringsskab ved 18 grader. Karboneret med 220g almindeligt sukker. 27L x 8g. (Der var så kun 23L men meget trub.) 30.0000000 2.3000000 5.2000000 0 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0360000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1