<_MOD_>2016-10-11 Recipes 7372 1 0 123 1 <_XName>Recipes 16 <_MOD_>2016-10-11 Lasse Hennum Hansens Funky Old Ale 2016-10-11 1990-06-01 640.0000000 0 640.0000000 0 0 0 0 0 0 0 <_MOD_>2016-10-11 Braumeister 50L 2028.8296696 846.5752320 1 0.2000000 16.9069139 0.0000000 1 1 2155.6315240 90.0000000 10.0000000 1 169.0691391 67.6276557 4.0000000 0.0000000 1758.3190470 33.8138278 0.0000000 88.0000000 100.0000000 "Sparge" with 1L 78C water per kg of grain. 0 0 <_MOD_>1970-01-01 Old Ale Strong British Ale BJCP 2015 2 17 0 1.0550000 1.0880000 1.0150000 1.0220000 30.0000000 60.0000000 2.0000000 2.8000000 10.0000000 22.0000000 5.5000000 9.0000000 An ale of moderate to fairly significant alcoholic strength, bigger than standard beers, though usually not as strong or rich as barleywine. Often tilted towards a maltier balance. “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson. History: Historically, an aged ale used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). There are at least two definite types in Britain today, weaker draught ones that are similar aged milds of around 4.5%, and stronger ones that are often 6-8% or more. Style Comparison: Roughly overlapping the British Strong Ale and the lower end of the English Barleywine styles, but always having an aged quality. The distinction between an Old Ale and a Barleywine is somewhat arbitrary above 7% ABV, and generally means having a more significant aged quality (particularly from wood). Barleywines tend to develop more of a ‘mature’ quality, while Old Ales can show more of the barrel qualities (lactic, Brett, vinous, etc.). Aroma: Malty-sweet with fruity esters, often with a complex blend of dried-fruit, vinous, caramelly, molasses, nutty, toffee, light treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those found in Sherry or Port. Hop aromas not usually present due to extended aging. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). Age and oxidation may darken the beer further. May be almost opaque (if not, should be clear). Moderate to low cream- to light tan-colored head; may be adversely affected by alcohol and age. Flavor: Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped (the impression of bitterness often depends on amount of aging). Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port or Madeira. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none. Some wood-aged or blended versions may have a lactic or Brettanomyces character; but this is optional and should not be too strong. Any acidity or tannin from age should be well-integrated and contribute to complexity in the flavor profile, not be a dominant experience. Mouthfeel: Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning. Light acidity may be present, as well as some tannin if wood-aged; both are optional. Comments: Strength and character varies widely. The predominant defining quality for this style is the impression of age, which can manifest itself in different ways (complexity, lactic, Brett, oxidation, leather, vinous qualities, etc.). Even if these qualities are otherwise faults, if the resulting character of the beer is still pleasantly drinkable and complex, then those characteristics are acceptable. In no way should those allowable characteristics be interpreted as making an undrinkably off beer as somehow in style. Old Peculier is a fairly unique type of beer that is quite different than other Old Ales. Composition varies, although generally similar to British Strong Ales. The age character is the biggest driver of the final style profile, which is more handling than brewing. May be aged in wood, but should not have a strong wood character. Burton Bridge Olde Expensive, Gale’s Prize Old Ale, Greene King Strong Suffolk Ale, Marston Owd Roger, Theakston Old Peculier http://www.bjcp.org <_MOD_>2016-10-11 Temperature Mash, 1 Step, Light Body 466.3330986 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 16.9069139 640.0000000 0 Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash. <_MOD_>1970-01-01 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>1970-01-01 Saccharification 0 1165.8531450 149.0000000 75.0000000 15.0000000 16.9069139 0.2000000 2028.8296696 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 466.3330986 160.0589439 0.0000000 <_MOD_>2016-10-11 Mash Out 2 0.0000000 168.0000000 10.0000000 10.0000000 0.0000000 0.2000000 2028.8296696 72.0000000 0.0000000 0.0000000 72.0000000 1182.7600589 466.3330986 182.0000000 0.0000000 <_TExpanded>1 0 2028.8296696 846.5752320 0.2000000 <_MOD_>2016-10-11 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_>2016-10-11 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2016-10-11 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_>1970-01-01 Ingredients 7405 1 1 7182 14 <_XName>Ingredients 16 <_MOD_>2016-10-11 Maris Otter (Crisp) United Kingdom Crisp 0 1 0.0000000 221.0940728 4.0000000 82.5000000 0.0000000 45.1301249 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. 90.0000000 0.0781250 Pale Liquid Extract <_MOD_>1970-01-01 Wheat (BestMälz) Germany BestMälz 0 1 0.0000000 155.0548827 2.0304569 78.2600000 0.0000000 31.6500851 0 2 1.9000000 4.8000000 120.0000000 12.0000000 0.0000000 0 0 60.0000000 BEST Wheat Malt emphasizes the effervescent freshness and the typical top-fermented flavor of wheat beer. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the particular qualities of this malt. 90.0000000 0.1210524 <_MOD_>1970-01-01 Carafa III (Weyermann) Germany Weyermann 0 1 0.0000000 15.7136176 525.0000000 77.9000000 0.0000000 3.2074922 0 3 1.5000000 3.1000000 0.0000000 10.0000000 0.0000000 0 0 5.0000000 Chocolate malt. Dark beers, Alts, Bockbiers. Adds color and aroma. 90.0000000 0.0781250 <_MOD_>1970-01-01 Special B Malt Belgium 0 1 0.0000000 15.7136176 180.0000000 65.2000000 0.0000000 3.2074922 0 4 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 1 10.0000000 Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma. 90.0000000 0.0800000 <_MOD_>1970-01-01 Special X US 0 1 0.0000000 15.7136176 50.0000000 72.0000000 0.0000000 3.2074922 0 5 1.5000000 2.5000000 6.0000000 10.5000000 0.0000000 0 1 10.0000000 Use for English ales, nut brown ales and porters. Adds a toasted, biscuit like flavor and aroma 90.0000000 0.0800000 Caramel/Crystal Malt - 60L <_MOD_>1970-01-01 Biscuit Malt Belgian 0 1 0.0000000 15.6523099 23.0000000 79.0000000 0.0000000 3.1949780 0 6 1.5000000 4.0000000 6.0000000 10.5000000 0.0000000 0 1 10.0000000 Use for English ales, brown ales and porters. Adds a biscuit like flavor and aroma. Can be used as a substitute for toasted malt. 90.0000000 0.0800000 Caramel/Crystal Malt - 20L <_MOD_>1970-01-01 Red Crystal Germany Weyermann 0 1 0.0000000 15.6521875 24.0000000 77.9000000 0.0000000 3.1949530 0 7 1.5000000 6.2000000 0.0000000 0.0000000 0.0000000 0 0 25.0000000 Medium crystal malt, adds a body and reddish color. Red ales and lagers, Scottish ales. Full body and aroma, deep red colour 90.0000000 0.0781250 <_MOD_>1970-01-01 Peat Smoked Malt United Kingdom 0 1 0.0000000 11.7387930 2.8000000 74.0000000 0.0000000 2.3961438 0 8 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 1 20.0000000 Robust smoky malt that provides a smoky flavor. Used in scottish ales and wee heavy ales. 90.0000000 0.0800000 <_MOD_>1970-01-01 Molasses US 2 1 0.0000000 23.5704263 80.0000000 78.3000000 0.0000000 4.8112384 0 9 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 5.0000000 Imparts a strong, sweet flavor. Used primarily in stouts and porters. 90.0000000 0.0800000 <_MOD_>1970-01-01 Magnum U.S. 0 0 11.7000000 5.2500000 24.3872179 16.0000000 1.1376831 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 15.9882215 10 0 1 1.5900000 <_MOD_>1970-01-01 Hersbrucker Germany 1 0 1.7000000 2.0000000 15.8786847 0.0000000 0.7407532 60.0000000 15.0000000 0.0000000 Hersbrucker Hops is similar to the noble hop varieties with its low co-humulone level. Aroma: Classicly spicy, herbal, with hints of citrus and stone fruit. Used for: German and Bavarian style Lagers, Pilsners, Hefeweizens, Dunkles, and Bocks Substitutions: Mt. Hood, Strisselspalt, Hallertau Mittelfruh, Liberty Storage: Fair (55%-65% AA after 6 months at 20 C) 2-5% AA / 4-6% Beta 0.7505416 11 0 1 1.7900000 <_MOD_>1970-01-01 Hersbrucker Germany 1 0 1.7000000 2.0000000 24.9522176 0.0000000 1.1640407 60.0000000 10.0000000 0.0000000 Hersbrucker Hops is similar to the noble hop varieties with its low co-humulone level. Aroma: Classicly spicy, herbal, with hints of citrus and stone fruit. Used for: German and Bavarian style Lagers, Pilsners, Hefeweizens, Dunkles, and Bocks Substitutions: Mt. Hood, Strisselspalt, Hallertau Mittelfruh, Liberty Storage: Fair (55%-65% AA after 6 months at 20 C) 2-5% AA / 4-6% Beta 0.8617951 12 0 1 1.7900000 <_MOD_>1970-01-01 Hersbrucker Germany 1 0 1.7000000 2.0000000 34.7818798 0.0000000 1.6226023 60.0000000 5.0000000 0.0000000 Hersbrucker Hops is similar to the noble hop varieties with its low co-humulone level. Aroma: Classicly spicy, herbal, with hints of citrus and stone fruit. Used for: German and Bavarian style Lagers, Pilsners, Hefeweizens, Dunkles, and Bocks Substitutions: Mt. Hood, Strisselspalt, Hallertau Mittelfruh, Liberty Storage: Fair (55%-65% AA after 6 months at 20 C) 2-5% AA / 4-6% Beta 0.6605102 13 0 1 1.7900000 <_MOD_>2016-10-11 Brettanomyces Claussenii White Labs WLP645 0 0 1 1.7000000 4.0000000 0.0000000 6.0000000 14 1 2016-10-11 2016-10-11 100.0000000 75.0000000 80.0000000 65.0000000 72.0000000 0 0 0 5 2011-03-06 Sour ales (in secondary) Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. 10.0000000 <_TExpanded>1 <_MOD_>1970-01-01 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 2 0 0 1.0460000 0 1.0100000 0 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 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 1927.3881861 2331.7452106 88.0000000 20.0000000 10.0000000 1.0721539 1 <_TExpanded>1