<_MOD_>1969-12-31Recipes737201231<_XName>Recipes16<_MOD_>2012-06-18Pumpkin Ale 11-11-11Phil Rohrs & Dana Johnson2011-11-111990-06-01640.0000000640.0000000000000 <_MOD_>2012-06-15 Pot (13 Gal/50 L) - BIAB 1690.8800000 246.8800000 1 0.1200000 0.0000000 0 1 1647.4112000 60.0000000 10.0000000 1 181.7600000 129.2800000 4.0000000 0.0000000 1280.0000000 57.6000000 0.0000000 70.0000000 100.0000000 Sample Brew-In-A-Bag equipment profile set up for a 50 litre brew pot (diameter of 40cm or 16 inches) using a polyester grain bag to hold the grain. This profile should be used with the BIAB mash profiles available in the BeerSmith mash profiles area. The above assumes loose pellet hops and only clear, chilled wort transferred from the kettle using no trub management techniques. Experienced brewers should adjust 'Loss to Trub and Chiller' and 'Brewhouse Efficiency' accordingly to suit their trub management techniques. <_MOD_>2012-06-18 Christmas/Winter Specialty Spice Beer Spice/Herb/Vegetable Beer BJCP 2008 2 21 2 1.0300000 1.1100000 1.0050000 1.0250000 0.0000000 70.0000000 2.0000000 3.0000000 5.0000000 50.0000000 2.5000000 12.0000000 A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. Throughout history, beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays, when old friends get together to enjoy the season. Many breweries produce unique seasonal offerings that may be darker, stronger, spiced, or otherwise more characterful than their normal beers. Spiced versions are an American or Belgian tradition, since English or German breweries traditionally do not use spices in their beer. Overall balance is the key to presenting a wellmade Christmas beer. The special ingredients should complement the base beer and not overwhelm it. The brewer should recognize that some combinations of base beer styles and special ingredients work well together while others do not make for harmonious combinations. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. THE BASE STYLE, SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS, HONEY, MAPLE SYRUP, MOLASSES, TREACLE, ETC.) OR FRUIT. If the base beer is a classic style, the original style should come through in aroma and flavor. Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical). English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced, and should be entered as Old Ales. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E). Aroma: A wide range of aromatics is possible, although many examples are reminiscent of Christmas cookies, gingerbread, English-type Christmas pudding, spruce trees, or mulling spices. Any combination of aromatics that suggests the holiday season is welcome. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Additional fermentables (e.g., honey, molasses, maple syrup, etc.) may lend their own unique aromatics. Hop aromatics are often absent, subdued, or slightly spicy. Some fruit character (often of dried citrus peel, or dried fruit such as raisins or plums) is optional but acceptable. Alcohol aromatics may be found in some examples, but this character should be restrained. The overall aroma should be balanced and harmonious, and is often fairly complex and inviting. Appearance: Generally medium amber to very dark brown (darker versions are more common). Usually clear, although darker versions may be virtually opaque. Some chill haze is acceptable. Generally has a well-formed head that is often offwhite to tan. Flavor: Many interpretations are possible; allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. Spices associated with the holiday season are typical (as mentioned in the Aroma section). The spices and optional fermentables should be supportive and blend well with the base beer style. Rich, malty and/or sweet malt-based flavors are common, and may include caramel, toast, nutty, or chocolate flavors. May include some dried fruit or dried fruit peel flavors such as raisin, plum, fig, orange peel or lemon peel. May include distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. A light spruce or other evergreen tree character is optional but found in some examples. The wide range of special ingredients should be supportive and balanced, not so prominent as to overshadow the base beer. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Generally finishes rather full and satisfying, and often has some alcohol flavor. Roasted malt characteristics are rare, and not usually stronger than chocolate. Mouthfeel: A wide range of interpretations is possible. Body is generally medium to full, and a certain malty chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects. Generally ales, although some dark strong lagers exist. Spices are required, and often include those evocative of the Christmas season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Fruit peel (e.g., oranges, lemon) may be used, as may subtle additions of other fruits. May use a wide range of crystal-type malts, particularly those that add dark fruit or caramel flavors. Flavorful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup, etc.). Anchor Our Special Ale, Harpoon Winter Warmer, Weyerbacher Winter Ale, Nils Oscar Julöl, Goose Island Christmas Ale, North Coast Wintertime Ale, Great Lakes Christmas Ale, Lakefront Holiday Spice Lager Beer, Samuel Adams Winter Lager, Troegs The Mad Elf, Jamtlands Julöl http://www.bjcp.org <_MOD_>2012-06-15 Single Infusion, Light Body, No Mash Out 396.0000000 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_>2012-06-18 steps 7432 1 7149 1 <_XName>steps 16 <_MOD_>2012-06-15 Mash In 0 990.0000000 150.0000000 75.0000000 2.0000000 0.0000000 0.1200000 1690.8800000 72.0000000 246.8800000 0.0000000 72.0000000 0.0000000 396.0000000 163.4121862 0.0000000 <_TExpanded>1 1 1690.8800000 246.8800000 0.1200000 <_MOD_>2012-06-18 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2012-06-15 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2012-06-18 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_>2012-06-15 Ingredients 7405 1 7182 10 <_XName>Ingredients 16 <_MOD_>2012-06-15 Pale Malt (2 Row) US US 0 1 0.0000000 352.0000000 2.0000000 79.0000000 0.0000000 88.8888889 1 1.5000000 4.0000000 140.0000000 12.3000000 0.0000000 0 1 100.0000000 Base malt for all beer styles 60.0000000 0.0800000 Pale Liquid Extract <_MOD_>2012-06-15 Caramel/Crystal Malt - 60L US 0 1 0.0000000 24.0000000 60.0000000 74.0000000 0.0000000 6.0606061 2 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Adds body, color and improves head retention. Also called "Crystal" malt. 60.0000000 0.0800000 <_MOD_>2012-06-15 Oats, Flaked US 0 1 0.0000000 16.0000000 1.0000000 80.0000000 0.0000000 4.0404040 3 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_>2012-06-15 Chocolate Malt United Kingdom 0 1 0.0000000 4.0000000 450.0000000 73.0000000 0.0000000 1.0101010 4 1.5000000 4.0000000 0.0000000 10.5000000 0.0000000 0 0 10.0000000 Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt. 60.0000000 0.0800000 <_MOD_>1970-01-15 Magnum Germany 0 0 15.2000000 6.5000000 50 0.0000000 1.0000000 15.0000000 60.0000000 0.0000000 German Hallertauer hybrid, widely used in Germany Used for: German ales and lagers Aroma: Good aroma and stable spicy flavor Substitutes: N/A 25.300234267838494 5 0 1 1.0000000 <_MOD_>2012-06-18 Fuggles United Kingdom 1 0 4.4000000 2.0000000 50 0.0000000 1.0000000 35.0000000 10.0000000 0.0000000 Used for: General purpose bittering/aroma for English Ales, Dark Lagers Aroma: Mild, soft, grassy, floral aroma Substitute: East Kent Goldings, Williamette Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's Ale 2.655385355017497 6 0 1 1.0000000 <_MOD_>1972-07-05 Pumpkin - can puree 4 1280.0000000 2 32.0000000 1280.0000000 0.0000000 1.0000000 0 0 10.0000000 1 0 7 <_MOD_>2012-06-15 pumpkin pie spice 0 1280.0000000 6 4.0000000 640.0000000 0.0000000 1.0000000 0 0 10.0000000 1 0 8 <_MOD_>2012-06-18 vanilla extract 3 1280.0000000 6 1.0000000 640.0000000 0.0000000 1.0000000 0 0 0.0000000 1 0 9 <_MOD_>2012-07-26 English Ale White Labs WLP002 0 0 3 1.2000000 2.0000000 0.0000000 6.0000000 10 1 2011-11-11 2011-02-27 100.0000000 63.0000000 70.0000000 65.0000000 68.0000000 0 0 0 5 2003-06-14 English Pale Ale, ESB, India Pale Ale, Brown Ale, Porter, Sweet Stouts and Strong Ales Classic ESB strain best for English style milds, bitters, porters and English style stouts. Leaves a clear beer with some residual sweetness. <_TExpanded>12001.04600001.01000001.01800001.0110000640.00000001.050000030.00000002.30000005.20000006.00000001.010000030155.000000001.00000000.00000000640.0000000640.000000072.000000020.000000010.00000001.05000000<_TExpanded>1