<_MOD_>1970-01-01 Recipes 7372 1 0 123 1 <_XName>Recipes 16 <_MOD_>2016-08-31 Cascade/Mosaic Hoppy Pale Ale V 2.0 Ken Simon 2016-06-20 1992-02-01 845.3456957 0 640.0000000 0 0 0 5640 900 0 0 <_MOD_>2016-08-31 01 - Kens Crown Urn BIAB 23 litre batch 1386.3669409 211.6438080 1 0.1200000 0.0000000 0.0000000 1 1 1084.8603094 75.0000000 10.0000000 1 135.2553113 33.8138278 4.0000000 0.0000000 845.3456957 33.8138278 0.0000000 70.0000000 100.0000000 0 0 <_MOD_>2016-08-31 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_>2016-08-31 01 - Kens BIAB 66c 215.1712048 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 1210.9506355 1 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>1970-01-01 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2016-08-31 Mash In 0 1210.9506355 150.8000000 90.0000000 2.0000000 0.0000000 0.1200000 1386.3669409 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 215.1712048 155.9004356 0.0000000 <_TExpanded>1 0 1386.3669409 211.6438080 0.1200000 <_MOD_>1970-01-01 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_>2016-08-31 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2016-08-31 Ale, Single Stage 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 14.0000000 10.0000000 7.0000000 30.0000000 0 A simple single stage fermentation, often used by extract brewers or for classic ales. <_MOD_>1970-01-01 Ingredients 7405 1 1 7182 12 <_XName>Ingredients 16 <_MOD_>1970-01-01 Pale Malt, Traditional Ale (Joe White) Australia Joe White Maltings 0 1 617.2944400 172.8424432 2.5380711 82.2300000 0.0000000 80.3278689 0 1 0.0000000 4.0000000 320.0000000 10.5000000 0.0000000 0 1 100.0000000 Base malt for all ales and many lagers. Traditional ales, pale ales, darker specials. Fully modified, full bodied flavour. 75.0000000 0.0793786 Pale Liquid Extract <_MOD_>1970-01-01 Munich I (Weyermann) Germany Weyermann 0 1 0.0000000 26.4554760 7.1000000 82.2300000 0.0000000 12.2950820 0 2 1.5000000 3.3000000 50.0000000 10.6000000 0.0000000 0 1 100.0000000 Light Munich malt. May be used as a base for many German beer styles. Fest beers, bocks, ales. Enhances malty flavour and aroma 75.0000000 0.1275728 Amber Liquid Extract <_MOD_>1970-01-01 Caramel/Crystal Malt - 65L (Bairds) United Kingdom Bairds 0 1 0.0000000 10.5821904 65.0000000 75.0000000 0.0000000 4.9180328 0 3 1.5000000 3.5000000 0.0000000 0.0000000 0.0000000 0 0 20.0000000 Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70-80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. 75.0000000 0.1556250 <_MOD_>1970-01-01 Acidulated (Weyermann) Germany Weyermann 0 1 0.0000000 5.2910952 1.8000000 65.2000000 0.0000000 2.4590164 0 4 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 1 10.0000000 Used in Germany to lower PH levels without resorting to chemicals. Lowers mash pH levels, lightens color, improves flavor stability. 75.0000000 0.0781250 Pale Liquid Extract <_MOD_>2016-08-31 Magnum U.S. 0 0 12.0000000 5.2500000 9.6774192 2.1164377 0.5291094 15.0000000 60.0000000 0.0000000 High-alpha hop with clean, neutral bitterness. Can be used in almost any recipe. Used for: Ale, Lager, Stout, hefeweizen, IPA, Bitter Aroma: No distinctive aroma characteristics Substitutions: German Magnum, CTZ, Nugget Storage: Excellent/Very good (80%-85% AA after 6 months at 20 C) 10-14% AA / 4.5-7% Beta 18.5932999 5 0 1 2.8066028 <_MOD_>1970-01-01 Whirlfloc Tablet 1 Clarity 845.3456957 13 0.5000000 640.0000000 0.0000000 0.1000000 0 0 15.0000000 Aids in clearing yeast and chill haze. Easy to use tablet form. 1 0 6 <_MOD_>1970-03-27 Cascade U.S. 2 0 5.5000000 6.0000000 16.1290320 1.4815064 0.8818490 50.0000000 15.0000000 0.0000000 A hops with Northern Brewers Heritage Used for: American ales and lagers Aroma: Strong spicy, floral, grapefruit character Substitutes: Centennial Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale 7.0476762 7 0 1 2.6932047 <_MOD_>1970-03-27 Mosaic (HBC 369) U.S. 2 0 12.2500000 3.5000000 16.1290320 0.0000000 0.8818490 25.0000000 15.0000000 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 15.6970970 8 0 1 2.9766999 <_MOD_>2016-08-31 Cascade U.S. 2 0 5.5000000 6.0000000 12.9032256 1.4815064 0.7054792 50.0000000 15.0000000 0.0000000 A hops with Northern Brewers Heritage Used for: American ales and lagers Aroma: Strong spicy, floral, grapefruit character Substitutes: Centennial Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale 0.5638141 9 4 1 2.6932047 <_MOD_>1970-03-27 Mosaic (HBC 369) U.S. 2 0 12.2500000 3.5000000 12.9032256 0.0000000 0.7054792 25.0000000 15.0000000 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 1.2557678 10 4 1 2.9766999 <_MOD_>1970-01-01 Safale American DCL/Fermentis US-05 0 1 1 1.7000000 1.0000000 0.0000000 5.7000000 11 1 2016-06-20 2016-04-16 200.0000000 73.0000000 80.0000000 59.0000000 75.0000000 0 0 0 5 2011-03-06 American ale, other clean finish ales American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. 1.6600000 <_MOD_>1970-03-27 Mosaic (HBC 369) U.S. 2 0 12.2500000 3.5000000 32.2580658 0.0000000 1.7636981 25.0000000 60.0000000 3.0000000 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 12 1 1 2.9766999 <_TExpanded>1 <_MOD_>1970-01-01 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 2 0 0 1.0540000 0 1.0100000 0 1.0180000 0 1.0110000 0 640.0000000 0 1.0440000 0 1.0500000 0 Pre mash Ph 7.0 15 Minute Ph measure 5.8 Mash temp 66.7c Pre boil grav 1.044 Post boil grav 1.054 23 litres in fermenter Yeast pitched Monday night Gravity test day 7 Mon 27/6 1.009 and tastes awesome! So flavoursome I drank the whole test tube Dry hopped 50g Mosaic day 14 Monday 4/7 Bottled Day 19 Saturday 9/7 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 0 777.7180400 1042.9537055 70.0000000 20.0000000 10.0000000 1.0500000 1 <_TExpanded>1