<_MOD_>2016-10-11
Recipes
7372
1
0
123
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<_XName>Recipes
16
<_MOD_>2016-10-11
Lasse Hennum Hansens Funky Old Ale
2016-10-11
1990-06-01
640.0000000
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640.0000000
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0
0
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0
0
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<_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
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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
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1
16.9069139
640.0000000
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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
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72.0000000
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466.3330986
160.0589439
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<_MOD_>2016-10-11
Mash Out
2
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168.0000000
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2028.8296696
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466.3330986
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<_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
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1.0180000
0
1.0110000
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640.0000000
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1.0500000
0
1.0500000
0
30.0000000
2.3000000
5.2000000
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5.2000000
88.0000000
0
6.0000000
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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
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