<_MOD_>1969-12-31 Recipes 7372 1 0 123 1 <_XName>Recipes 16 <_MOD_>2013-12-28 White IPA 2013-12-28 1992-02-01 640.0000000 640.0000000 0 0 0 0 0 0 <_MOD_>2013-12-28 Stovetop small batch/top off ag 640.0000000 160.0000000 1 0.3000000 0.0000000 1 0 448.0000000 60.0000000 10.0000000 1 64.0000000 0.0000000 4.0000000 0.0000000 640.0000000 0.0000000 256.0000000 72.0000000 100.0000000 5 gallon cool. 4.5 gallon kettle. <_MOD_>2013-12-28 Specialty Beer Specialty Beer BJCP 2008 1 23 2 1.0300000 1.1100000 1.0060000 1.0240000 5.0000000 70.0000000 1.8000000 3.0000000 5.0000000 50.0000000 2.5000000 12.0000000 A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and harmony of the resulting combination. The overall uniqueness of the process, ingredients used, and creativity should be considered. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness and drinkability. Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. The base style may be a classic style (i.e., a named subcategory from these Style Guidelines) or a broader characterization (e.g., “Porter” or “Brown Ale”). If a base style is declared, the style should be recognizable. The beer should be judged by how well the special ingredient or process complements, enhances, and harmonizes with the underlying style. Overall harmony and drinkability are the keys to presenting a well-made specialty beer. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. The brewer should recognize that some combinations of base beer styles and ingredients or techniques work well together while others do not make palatable combinations. THE BREWER MUST SPECIFY THE “EXPERIMENTAL NATURE” OF THE BEER (E.G., TYPE OF SPECIAL INGREDIENTS USED, PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED), OR WHY THE BEER DOESN’T FIT AN ESTABLISHED STYLE. For historical styles or unusual ingredients/techniques that may not be known to all beer judges, the brewer should provide descriptions of the styles, ingredients and/or techniques as an aid to the judges. Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma, but harmonious with the other components (yet not totally overpowering them). Overall the aroma should be a pleasant combination of malt, hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. The individual character of special ingredients and processes may not always be identifiable when used in combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note, however, that classic styles will have a different impression when brewed with unusual ingredients, additives or processes. The typical aroma components of classic beer styles (particularly hops) may be intentionally subdued to allow the special ingredients or nature to be more apparent. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. Some ingredients may add color (including to the head), and may affect head formation and retention. Flavor: As with aroma, the distinctive flavor character associated with the stated specialty nature should be noticeable, and may range in intensity from subtle to aggressive. The marriage of specialty ingredients or nature with the underlying beer should be harmonious, and the specialty character should not seem artificial and/or totally overpowering. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation byproducts, such as esters or diacetyl, should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. Some ingredients may add tartness, sweetness, or other flavor by-products. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. The sugary adjuncts, as well as sugar found in fruit, are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. The individual character of special ingredients and processes may not always be identifiable when used in combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note, however, that classic styles will have a different impression when brewed with unusual ingredients, additives or processes. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). Body and carbonation levels should be appropriate to the base beer style being presented. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style. Varies by base style. Bell’s Rye Stout, Bell’s Eccentric Ale, Samuel Adams Triple Bock and Utopias, Hair of the Dog Adam, Great Alba Scots Pine, Tommyknocker Maple Nut Brown Ale, Great Divide Bee Sting Honey Ale, Stoudt’s Honey Double Mai Bock, Rogue Dad’s Little Helper, Rogue Honey Cream Ale, Dogfish Head India Brown Ale, Zum Uerige Sticke and Doppel Sticke Altbier, Yards Brewing Company General Washington Tavern Porter, Rauchenfels Steinbier, Odells 90 Shilling Ale, Bear Republic Red Rocket Ale, Stone Arrogant Bastard http://www.bjcp.org <_MOD_>2013-12-28 Single Infusion, Light Body, No Mash Out 160.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2013-12-28 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2013-12-28 Mash In 0 400.0000000 150.0000000 75.0000000 2.0000000 0.0000000 0.3000000 640.0000000 72.0000000 160.0000000 0.0000000 72.0000000 0.0000000 160.0000000 170.1275016 0.0000000 <_TExpanded>1 1 640.0000000 160.0000000 0.3000000 <_MOD_>2013-12-28 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_>2013-12-28 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2013-12-28 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_>1969-12-31 Ingredients 7405 1 1 7182 15 <_XName>Ingredients 16 <_MOD_>2013-12-28 Pilsner (2 Row) Bel Belgium 0 1 0.0000000 80.0000000 2.0000000 79.0000000 0.0000000 47.3484848 0 1 1.5000000 4.0000000 105.0000000 10.5000000 0.0000000 0 1 100.0000000 Belgian base malt for Continental lagers 60.0000000 0.0800000 Pilsner Liquid Extract <_MOD_>2013-12-28 Wheat, Flaked US 0 1 0.0000000 32.0000000 1.6000000 77.0000000 0.0000000 18.9393939 0 2 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 60.0000000 0.0800000 Wheat Liquid Extract <_MOD_>1969-12-31 White Wheat Malt US 0 1 0.0000000 32.0000000 2.4000000 86.0000000 0.0000000 18.9393939 0 3 2.2000000 4.0000000 130.0000000 14.5000000 0.0000000 0 1 60.0000000 White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beers 60.0000000 0.0800000 Wheat Liquid Extract <_MOD_>2013-12-28 Oats, Flaked US 0 1 0.0000000 16.0000000 1.0000000 80.0000000 0.0000000 9.4696970 0 4 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 60.0000000 0.0800000 Carafoam <_MOD_>2013-12-28 Target United Kingdom 0 0 11.0000000 5.0000000 13.4099183 0.0000000 0.5109426 50.0000000 60.0000000 0.0000000 Used for: English ales and lagers Aroma: Robust aroma and flavor Substitutes: East Kent Goldings 17.3795561 5 3 1 1.0000000 <_MOD_>1970-02-15 Centennial U.S. 0 0 10.0000000 4.0000000 6.7049591 0.0000000 0.2554713 40.0000000 60.0000000 0.0000000 Used for: General purpose bittering, aroma in American ales and Wheats Aroma: Floral, citrus aroma, spicy, clean bittering flavor Substitutes: Galena, Eroica, Nugget, Bullion Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot 7.8997982 6 3 1 1.0000000 <_MOD_>2013-12-28 Cane (Beet) Sugar US 2 1 0.0000000 8.9600000 0.0000000 100.0000000 0.0000000 5.3030303 0 7 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 7.0000000 Common household baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities. 60.0000000 0.0800000 <_MOD_>1970-02-15 Centennial U.S. 0 0 10.0000000 4.0000000 13.4099183 0.0000000 0.5109426 40.0000000 60.0000000 0.0000000 Used for: General purpose bittering, aroma in American ales and Wheats Aroma: Floral, citrus aroma, spicy, clean bittering flavor Substitutes: Galena, Eroica, Nugget, Bullion Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot 14.3632695 8 0 1 1.0000000 <_MOD_>1970-02-15 Target United Kingdom 0 0 11.0000000 5.0000000 13.4099183 0.0000000 0.5109426 50.0000000 60.0000000 0.0000000 Used for: English ales and lagers Aroma: Robust aroma and flavor Substitutes: East Kent Goldings 15.7995965 9 0 1 1.0000000 <_MOD_>1969-12-31 Centennial U.S. 0 0 10.0000000 4.0000000 6.7049591 0.0000000 0.2554713 40.0000000 30.0000000 0.0000000 Used for: General purpose bittering, aroma in American ales and Wheats Aroma: Floral, citrus aroma, spicy, clean bittering flavor Substitutes: Galena, Eroica, Nugget, Bullion Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot 5.5192643 10 0 1 1.0000000 <_MOD_>1969-12-31 Target United Kingdom 0 0 11.0000000 5.0000000 6.7049591 0.0000000 0.2554713 50.0000000 30.0000000 0.0000000 Used for: English ales and lagers Aroma: Robust aroma and flavor Substitutes: East Kent Goldings 6.0711907 11 0 1 1.0000000 <_MOD_>1969-12-31 Centennial U.S. 0 0 10.0000000 4.0000000 6.7049591 0.0000000 0.2554713 40.0000000 5.0000000 0.0000000 Used for: General purpose bittering, aroma in American ales and Wheats Aroma: Floral, citrus aroma, spicy, clean bittering flavor Substitutes: Galena, Eroica, Nugget, Bullion Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot 1.4316895 12 0 1 1.0000000 <_MOD_>1969-12-31 Target United Kingdom 0 0 11.0000000 5.0000000 6.7049591 0.0000000 0.2554713 50.0000000 5.0000000 0.0000000 Used for: English ales and lagers Aroma: Robust aroma and flavor Substitutes: East Kent Goldings 1.5748584 13 0 1 1.0000000 <_MOD_>2013-12-28 Belgian Ale White Labs WLP550 0 0 1 1.2000000 1.0000000 0.0000000 6.0000000 14 1 2013-12-28 2013-12-28 100.0000000 78.0000000 85.0000000 68.0000000 78.0000000 0 0 0 5 2003-06-14 Belgian Ales, Saisons, Belgian Reds, Belgian Browns, White beers Phenolic and spicy flavors. Complex profile, with less fruitiness than White's Trappist Ale strain. <_MOD_>1969-12-31 Amarillo Gold U.S. 1 0 8.5000000 6.0000000 26.2454496 0.0000000 1.0000000 20.0000000 60.0000000 7.0000000 Unknown origin, but character similar to Cascade. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Citrus, flowery Substitutes: Cascade, Centennial 0.0000000 15 1 1 1.0000000 <_TExpanded>1 2 0 0 1.0460000 1.0100000 1.0180000 1.0110000 640.0000000 1.0500000 add ounce of mosaic or sub along with amarillo for dry hopping. 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 70.0392285 10.0000000 1.0500000 0 <_TExpanded>1