<_MOD_>2018-01-07 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2018-01-07 Raspberry Robust Porter 2017-10-26 1990-06-01 811.5318678 1 710.0903844 1 0 0 0 0 0 0 <_MOD_>2017-10-26 MortenBryg Bulldog 2200W 912.9733513 61.7294440 1 0.1200000 0.0000000 0.0000000 0 1 980.3192251 60.0000000 10.0000000 1 99.7507921 67.6276557 4.0000000 0.0000000 777.7180400 33.8138278 0.0000000 72.0000000 100.0000000 0 0 <_MOD_>2017-10-26 American Porter American Porter and Stout BJCP 2015 1 20 0 1.0500000 1.0700000 1.0120000 1.0180000 25.0000000 50.0000000 2.3000000 2.9000000 22.0000000 40.0000000 4.8000000 6.5000000 A substantial, malty dark beer with a complex and flavorful dark malt character. History: A stronger, more aggressive version of pre-prohibition porters and/or English porters developed in the modern craft beer era. Historical versions existed, particularly on the US East Coast, some of which are still being produced (see the Historical Beer, Pre-Prohibition Porter). This style describes the modern craft version. Style Comparison: More bitter and often stronger with more dark malt qualities and dryness than English Porters or Pre-Prohibition Porters. Less strong and assertive than American Stouts. Aroma: Medium-light to medium-strong dark malt aroma, often with a lightly burnt character. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high, often with a resiny, earthy, or floral character. May be dry-hopped. Fruity esters are moderate to none. Appearance: Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque will be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention. Flavor: Moderately strong malt flavor usually features a lightly burnt malt character (and sometimes chocolate and/or coffee flavors) with a bit of grainy, dark malt dryness in the finish. Overall flavor may finish from dry to medium-sweet. May have a sharp character from dark roasted grains, but should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the dark malt. Hop flavor can vary from low to high with a resiny, earthy, or floral character, and balances the dark malt flavors. The dark malt and hops should not clash. Dry-hopped versions may have a resiny flavor. Fruity esters moderate to none. Mouthfeel: Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from dark malts, although this character should not be strong. Comments: Although a rather broad style open to brewer interpretation. Dark malt intensity and flavor can vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products; thus may seem to have an “American” or “British” character. May contain several malts, prominently dark malts, which often include black malt (chocolate malt is also often used). American hops typically used for bittering, but US or UK finishing hops can be used; a clashing citrus quality is generally undesirable. Ale yeast can either be clean US versions or characterful English varieties. Anchor Porter, Boulevard Bully! Porter, Deschutes Black Butte Porter, Founders Porter, Great Lakes Edmund Fitzgerald Porter, Smuttynose Robust Porter, Sierra Nevada Porter http://www.bjcp.org <_MOD_>2017-10-26 Single Infusion, Medium Body Coobra CB25 278.7354289 72.0000000 212.0000000 72.0000000 5.4000000 176.0000000 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_>2017-10-26 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>2018-01-07 Mash In 0 801.5921374 152.6000000 60.0000000 2.0000000 0.0000000 0.1200000 912.9733513 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 278.7354289 162.8093268 0.0000000 <_MOD_>2018-01-07 Mash Out 2 0.0000000 168.8000000 10.0000000 2.0000000 0.0000000 0.1200000 912.9733513 72.0000000 0.0000000 152.0000000 72.0000000 801.5921374 278.7354289 168.8000000 0.0000000 <_TExpanded>1 0 912.9733513 61.7294440 0.1200000 <_MOD_>2017-10-26 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_>2017-10-26 Rørsukker 70.0000000 0 Rør sukker 100.0000000 <_MOD_>2017-10-26 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_>2017-10-26 Ingredients 7405 1 1 7182 10 <_XName>Ingredients 16 <_MOD_>2018-01-07 Maris Otter (Crisp) United Kingdom Crisp 0 1 0.0000000 186.9520304 4.0000000 82.5000000 0.0000000 67.0714990 0 1 1.5000000 2.8000000 50.0000000 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 0.4252425 Pale Liquid Extract <_MOD_>1970-01-01 Munich Malt Germany 0 1 0.0000000 38.8724465 10.1522843 80.0000000 0.0000000 13.9460013 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 0.3543688 Amber Liquid Extract <_MOD_>2018-01-07 Caramunich II (Weyermann) Germany Weyermann 0 1 0.0000000 21.1643808 60.9137056 75.7400000 0.0000000 7.5929999 0 3 0.0000000 5.6000000 0.0000000 0.0000000 0.0000000 0 0 10.0000000 German crystal malt. Adds maltiness, aroma, color. 60.0000000 0.5386405 <_MOD_>2018-01-07 Chocolate Malt United Kingdom 0 1 0.0000000 21.1643808 456.8527919 73.0000000 0.0000000 7.5929999 0 4 1.5000000 4.0000000 0.0000000 10.5000000 0.0000000 0 0 10.0000000 Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt. 60.0000000 0.5386405 <_MOD_>2018-01-07 Carafa Special II (Weyermann) Germany Weyermann 0 1 0.0000000 10.5821904 558.3756345 77.9000000 0.0000000 3.7964999 0 5 1.5000000 3.0000000 0.0000000 10.0000000 0.0000000 0 0 5.0000000 De-husked chocolate malt for a smoother flavor. Adds body, color, aroma. Dark beers, Alts, Bockbiers 60.0000000 0.5386405 <_MOD_>1970-07-08 East Kent Goldings (EKG) United Kingdom 2 0 5.0000000 3.5000000 50.0000000 0.0000000 1.4109585 35.0000000 60.0000000 0.0000000 Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English. Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine. Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding Storage: Good/Fair 965-80% AA after 6 months at 20 C) 4-7% AA / 1.9-2.8% Beta 17.4992425 6 0 1 1.9900000 <_MOD_>2018-01-07 East Kent Goldings (EKG) United Kingdom 2 0 5.0000000 3.5000000 50.0000000 0.0000000 1.4109585 35.0000000 15.0000000 0.0000000 Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English. Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine. Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding Storage: Good/Fair 965-80% AA after 6 months at 20 C) 4-7% AA / 1.9-2.8% Beta 8.6831744 7 0 1 1.9900000 <_MOD_>2017-12-17 London Ale III Wyeast Labs 1318 0 0 2 4.2000000 1.0000000 0.0000000 60.0000000 8 1 2017-10-26 2017-10-26 100.0000000 71.0000000 75.0000000 64.0000000 74.0000000 0 0 0 5 2003-06-14 British Ales, Bitters Light, fruity flavor. Balanced flavor with hint of sweetness. 21.0000000 <_MOD_>1970-01-01 Raspberry Puree 3 Fruit Beer 642.4627287 4 1.6000000 640.0000000 0.0000000 0.4100000 3 2 14.0000000 You can add this puree directly to your primary or secondary fermenter to flavor beer, mead, or wines. As the puree contains no seeds, add 10-15% less puree as you would fruit. One 49 oz. can will make 1 gallon of fruit wine. You should never boil the puree as it can create off flavors. 1 0 9 <_MOD_>1970-01-01 Pectic Enzyme 4 Fruit fermentation 777.7180400 1 12.0000000 640.0000000 0.0000000 0.3700000 3 2 14.0000000 1 0 10 <_TExpanded>1 <_MOD_>2017-10-26 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 2 0 0 1.0700000 1 1.0180000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 Baseret på Red Dawn Raspberry Robust Porter fra Beer and Brewing Magazine. Pectolytic Enzyme Vinoferm Zymex. Best kept in the refrigerator. Dosage: 4-8 g (ml)/10 kg of fruit or must at 20 °C with a contact time of 12 hour 2 dage efter stabil FG. Tilsæt hindbær og enzym. Vent derefter 7-10 dag. Cold crash. Start 12L Amlindelig vand og 12L RO vand. Spage: 10L alm og 5L RO (Stor og lille gryde) 5g Arsegan Moss 15 minutter. Gær starter ca. 1L hældt af. Ca 1,75L i spand. Ca. 1,6 kg hindbær med en lille smule bombær i varmet op til 60 grader og pureret med stavblænder i gryde. Derefter kølet til 28 grader og hældt i omstukket øl under let omrøring. Gær høstet. 12g pektin enzym lidt forsinket ca. to timer efter frugt. Vi havde glemt det. Filteret med filter pose til sukker spand. Der blev et par liter snask tilbage i gærrings spanden. Flasket 17/12 2017. 154g karbonerings sukker. 30.0000000 2.3000000 5.2000000 0 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0400000 30 155.0000000 0 1.0000000 67.6276557 0 642.4627287 839.4282759 72.0000000 20.0000000 10.0000000 1.0500000 1 <_TExpanded>1