<_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