<_MOD_>1969-12-31Recipes737201231<_XName>Recipes16<_MOD_>2017-11-10Robot LibrarianMike Marsh2018-03-101992-02-0164006400003720360000 <_MOD_>2017-11-10 Grainfather 764.1925089 328.0479024 1 0.1200000 236.6967948 0.0000000 1 0 946.7871791 60.0000000 10.0000000 1 84.5345696 84.5345696 4.0000000 0.0000000 777.7180400 67.6276557 0.0000000 68.0000000 100.0000000 0 0 <_MOD_>2015-05-12 American IPA IPA BJCP 2015 1 21 0 1.0560000 1.0700000 1.0080000 1.0140000 40.0000000 70.0000000 2.4000000 2.9000000 6.0000000 14.0000000 5.5000000 7.5000000 A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through. The IPA category is for modern American IPAs and their derivatives. This does not imply that English IPAs aren’t proper IPAs or that there isn’t a relationship between them. This is simply a method of grouping similar styles for competition purposes. English IPAs are grouped with other English-derived beers, and the stronger Double IPA is grouped with stronger American beers. The term “IPA” is intentionally not spelled out as “India Pale Ale” since none of these beers historically went to India, and many aren’t pale. However, the term IPA has come to be a balance-defined style in modern craft beer. History: The first modern American craft beer example is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has pushed beyond that original beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Ballantine’s IPA, an oak-aged beer using an old English recipe). This style is based on the modern craft beer examples. Style Comparison: Stronger and more highly hopped than an American Pale Ale. Compared to an English IPA, has less of the “English” character from malt, hops, and yeast (less caramel, bread, and toast; more American/New World hops than English; less yeast-derived esters), less body, and often has a more hoppy balance and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance. Aroma: A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A low to medium-low clean, grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style. Appearance: Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, white to off-white head with good persistence. Flavor: Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. May be slightly sulfury, but most examples do not exhibit this character. Mouthfeel: Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance. Comments: A modern American craft beer interpretation of the historical English style, brewed using American ingredients and attitude. The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the Specialty IPA style. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category. Pale ale or 2-row brewers malt as the base, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character. Alpine Duet, Bell’s Two-Hearted Ale, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Lagunitas IPA, Russian River Blind Pig IPA, Stone IPA http://www.bjcp.org <_MOD_>2017-11-10 Single Infusion, Medium Body, No Mash Out 206.67369049365215 67.0000000 212.0000000 72.0000000 5.4000000 0 0 100.0000000 0 0 1 236.6967948 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2017-11-10 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2017-11-10 Mash In 0 516.6842262341304 152.0000000 60.0000000 2.0000000 236.6967948 0.12 0 72 0 0 67 0 206.67369049365215 160.49406796930123 0 <_TExpanded>1 0 0 328.0479024 0.12 <_MOD_>2017-11-10 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_>2017-11-10 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2017-11-10 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_>2017-11-10 Ingredients 7405 1 1 7182 12 <_XName>Ingredients 16 <_MOD_>2017-11-10 Pilsner (2 Row) Ger Germany 0 1 0.0000000 78.73283447377224 2.0000000 81.0000000 0.0000000 35.82089552238806 0 2 1.5000000 4.0000000 110.0000000 11.0000000 0.0000000 0 1 100.0000000 German base for Pilsners and Bohemian Lagers 60 0.0800000 Pilsner Liquid Extract <_MOD_>2017-11-10 Wheat Malt, Red (Rahr) U.S. Rahr 0 1 0.0000000 52.48855631584816 3.2000000 85.0000000 0.0000000 23.880597014925364 0 3 1.5000000 4.5000000 120.0000000 12.0000000 0.0000000 0 1 50.0000000 This American wheat malt is made from hard red winter wheat and has a slightly fuller, richer taste than normal wheat malt. Use up to 5% for head retention, or up to 50% for a wheat beer. 60 0.1243750 <_MOD_>2017-11-10 Pale Ale, Golden Promise®™ (Simpsons) UK Simpsons 0 1 0.0000000 39.36641723688612 2.5380711 79.0000000 0.0000000 17.91044776119403 0 4 1.5000000 3.7000000 62.5000000 8.8750000 0.0000000 0 1 100.0000000 When you need a high performing well balanced malt to complement your big hops, you won't lose out on body. This gives the biggest base of any malt without adding colour, resulting in exceptional beers. 60 0.0000000 <_MOD_>2017-11-10 Oats, Flaked US 0 1 0.0000000 13.12213907896204 1.0000000 80.0000000 0.0000000 5.970149253731341 0 5 1.5000000 9.0000000 0.0000000 9.0000000 0.0000000 0 1 30.0000000 Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized 60 0.0800000 Carafoam <_MOD_>2017-11-10 Wheat, Flaked US 0 1 0.0000000 13.12213907896204 1.6000000 77.0000000 0.0000000 5.970149253731341 0 6 1.5000000 9.0000000 0.0000000 16.0000000 0.0000000 0 1 40.0000000 Flaked wheat adds to increased body and foam retention Used in place of raw or torrified wheat for faster conversion and better yield. May be used in small amounts to improve head retention and body Examples: Belgian White beer, Wit 60 0.0800000 Wheat Liquid Extract <_MOD_>2017-11-10 Caramel/Crystal Malt -120L US 0 1 0.0000000 9.84160430922153 120.0000000 72.0000000 0.0000000 4.477611940298507 0 7 1.5000000 4.0000000 0.0000000 10.2000000 0.0000000 0 0 20.0000000 Adds body, color and improves head retention. Also called "Crystal" malt. Very Dark 60 0.0800000 <_MOD_>2017-11-10 Corn Sugar (Dextrose) US 2 1 0.0000000 13.12213907896204 0.0000000 100.0000000 0.0000000 5.970149253731341 0 8 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 5.0000000 Widely used for bottling at rate of approx 2/3 cup per 5 gallons of beer 60 0.0800000 <_MOD_>2017-11-10 Citra U.S. 2 0 12 4.0000000 21.76901066044166 0.0000000 1 25.0000000 15 0 Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone. Aroma: Adds interesting citrus and tropical fruit character to the beer. Substitutes: Unknown 16.053226550025446 9 0 1 1.0000000 <_MOD_>2017-11-10 El Dorado U.S. 2 0 15.0000000 7.5000000 19.54629324838695 0.0000000 0.8978953409171783 20.0000000 60.0000000 0.0000000 Bred by CLS Farms, LLC, available on a larger scale for the first time during 2012 harvest. Fits the dual purpose/special mold. Used for: Experimental Ales Aroma: Tropical fruit flavors, intense aromas of stone fruits (pear, cherries), candy (Lifesavers), watermelon. Substitutions: None at this time Storage: Good 14-16% AA / 7-8% Beta 18.155524322213832 10 4 1 2.0000000 <_MOD_>2017-11-10 Galaxy Australia 0 0 14.0000000 5.9000000 19.54629324838695 0.0000000 0.8978953409171783 35.0000000 60.0000000 0.0000000 A high alpha, dual purpose seedless hops with a unique hop aroma. It can be used either for bittering or as a late hop addition to provide a flavor of citrus and passionfruit to the finished beer. Aroma: Intense, pleasant, unique. 16.94515603406624 11 4 1 1.0000000 <_MOD_>2017-11-10 Mosaic (HBC 369) U.S. 2 0 12.2500000 3.5000000 19.546293248386956 0.0000000 0.8978953409171785 25.0000000 60.0000000 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 14.827011529807965 12 4 1 2.0000000 <_MOD_>2017-11-10 Citra U.S. 2 0 12 4.0000000 19.592109594397492 0.0000000 0.9 25.0000000 60 5 Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone. Aroma: Adds interesting citrus and tropical fruit character to the beer. Substitutes: Unknown 0 14 1 1 1.0000000 <_MOD_>2017-11-10 Calcium Chloride 5 Water Agent 777.7180400 1 6.0759222 640.0000000 0.0000000 0.1000000 1 0 60.0000000 Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. 1 0 1 <_MOD_>2017-06-26 Juice Imperial Yeast A38 0 0 1 0.0000000 1 0.0000000 10.0000000 13 1 2017-06-26 200 72.0000000 76.0000000 64.0000000 74.0000000 0 0 0 5 2017-06-26 Juicy. Fruity. Juice is an amazing strain for East Coast IPAs. The ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beers that is greater than the sum of its parts. Keep an eye on this strain, it likes to move to the top of fermentation and will climb out the the fermenter if too full. 21.0000000 <_TExpanded>1 <_MOD_>2017-11-10 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>12001.04601.0101.01801.011064001.0501.050Note these are all late hop or hop steep additions. No hops added for duration of the boil. Similar to the NE IPA hoping method.302.35.2005.2088.0006.001.0101.036000030155.000000001.10.00000000640.0000000640.000000072.000000020.000000010.00000001.05000000<_TExpanded>1