<_MOD_>1969-12-31 Recipes 7372 1 0 123 1 <_XName>Recipes 16 <_MOD_>2016-11-11 Belgian Pale Ale Experiment Jeremy Winn 2016-11-11 1992-02-01 640.0000000 0 640.0000000 0 0 0 4620 1800 0 0 <_MOD_>2016-11-11 Winn Pot and Cooler (10 Gal/37.8 L) - All Grain 1280.0000000 144.0000000 1 0.3000000 102.4000000 0.0000000 1 1 1044.6400000 60.0000000 9.0000000 1 144.6400000 128.0000000 4.0000000 0.0000000 736.0000000 96.0000000 0.0000000 72.0000000 100.0000000 Popular 10 gallon setup for all grain brewing. Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 15 gallon brew pot for full size boil of the 12+ gallons of wort. 0 0 <_MOD_>2016-11-11 Belgian Pale Ale Belgian and French Ale BJCP 2008 2 16 0 1.0480000 1.0540000 1.0100000 1.0140000 20.0000000 30.0000000 2.1000000 2.7000000 8.0000000 14.0000000 4.8000000 5.5000000 A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale. Produced by breweries with roots as far back as the mid-1700s, the most well-known examples were perfected after the Second World War with some influence from Britain, including hops and yeast strains. Most commonly found in the Flemish provinces of Antwerp and Brabant. Considered “everyday” beers (Category I). Compared to their higher alcohol Category S cousins, they are Belgian “session beers” for ease of drinking. Nothing should be too pronounced or dominant; balance is the key. Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. Toasty, biscuity malt aroma. May have an orange- or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. Distinctive floral or spicy, low to moderate strength hop character optionally blended with background level peppery, spicy phenols. No diacetyl. Appearance: Amber to copper in color. Clarity is very good. Creamy, rocky, white head often fades more quickly than other Belgian beers. Flavor: Fruity and lightly to moderately spicy with a soft, smooth malt and relatively light hop character and low to very low phenols. May have an orange- or pear-like fruitiness, though not as fruity/citrusy as many other Belgian ales. Has an initial soft, malty sweetness with a toasty, biscuity, nutty malt flavor. The hop flavor is low to none. The hop bitterness is medium to low, and is optionally complemented by low amounts of peppery phenols. There is a moderately dry to moderately sweet finish, with hops becoming more pronounced in those with a drier finish. Mouthfeel: Medium to medium-light body. Alcohol level is restrained, and any warming character should be low if present. No hot alcohol or solventy character. Medium carbonation. Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color, body and complexity. Sugar is not commonly used as high gravity is not desired. Noble hops, Styrian Goldings, East Kent Goldings or Fuggles are commonly used. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character. De Koninck, Speciale Palm, Dobble Palm, Russian River Perdition, Ginder Ale, Op-Ale, St. Pieters Zinnebir, Brewer's Art House Pale Ale, Avery Karma, Eisenbahn Pale Ale, Ommegang Rare Vos (unusual in its 6.5% ABV strength) http://www.bjcp.org <_MOD_>2016-11-11 Single Infusion, Light Body, No Mash Out 176.0000000 60.0000000 212.0000000 60.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 102.4000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>1969-12-31 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2016-10-25 Mash In 0 440.0000000 150.0000000 75.0000000 2.0000000 102.4000000 0.3000000 1280.0000000 60.0000000 144.0000000 0.0000000 60.0000000 0.0000000 176.0000000 165.0158285 0.0000000 <_TExpanded>1 1 1280.0000000 144.0000000 0.3000000 <_MOD_>2016-11-11 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_>2016-11-11 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2016-11-11 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_>1969-12-31 Ingredients 7405 1 1 7182 8 <_XName>Ingredients 16 <_MOD_>2016-11-11 Pale Malt, Maris Otter United Kingdom Maris Otter 0 1 0.0000000 144.0000000 3.0000000 82.5000000 0.0000000 81.8181818 0 1 1.5000000 3.0000000 120.0000000 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. 60.0000000 0.0800000 Pale Liquid Extract <_MOD_>2016-11-11 Caramunich Malt Belgium 0 1 0.0000000 16.0000000 56.0000000 71.7000000 0.0000000 9.0909091 0 2 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 0 10.0000000 Caramel, copper colored malt. Used in Belgian ales and German bocks. 60.0000000 0.0800000 <_MOD_>2016-10-25 Caravienne Malt Belgium 0 1 0.0000000 16.0000000 22.0000000 73.9000000 0.0000000 9.0909091 0 3 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 0 10.0000000 Light Belgian crystal malt. Used in light Trappist and Abbey style Belgian ales. 60.0000000 0.0800000 <_MOD_>2016-11-11 Hallertauer Mittelfrueh Germany 1 0 4.0000000 4.6000000 16.6666667 0.0000000 0.5000000 45.0000000 60.0000000 0.0000000 Used for: Continental Lagers, German Ales/Lagers, US Lagers Aroma: Pleasant, assertive, mild herbal aroma Substitutes: Hallertauer, Mt. Hood, Liberty, Crystal Examples: Sam Adams Boston Lager, Sam Adams Boston Lightship 6.0119206 4 0 1 1.0000000 <_MOD_>1970-05-23 Hallertauer Mittelfrueh Germany 1 0 4.0000000 4.6000000 16.6666667 0.0000000 0.5000000 45.0000000 30.0000000 0.0000000 Used for: Continental Lagers, German Ales/Lagers, US Lagers Aroma: Pleasant, assertive, mild herbal aroma Substitutes: Hallertauer, Mt. Hood, Liberty, Crystal Examples: Sam Adams Boston Lager, Sam Adams Boston Lightship 4.6203100 5 0 1 1.0000000 <_MOD_>1970-05-23 Jarrylo U.S. 2 0 15.0000000 6.0000000 33.3333333 16.0000000 1.0000000 15.0000000 20.0000000 0.0000000 Jarrylo™ (pronounced Jar-ril-low) is named after Jarilo, the Slavic god of fertility and springtime. Jarrylo’s™ banana, pear, spice aroma translates perfectly to Pale Ales, Saisons and Belgians. Paired with a crisp Pilsner malt base, Jarrylo™ shines with banana, pear, orange, and fruity spice. Pronounced Yar-i-lo after the god of fertility, we recommend using Jarrylo™ monogamously at first. Simple, crisp brews are ideal for showcasing this unique, pleasant hop. 13.6533155 6 4 1 2.0000000 <_MOD_>1969-12-31 Abbey Ale White Labs WLP530 0 0 1 1.2000000 1.0000000 0.0000000 6.0000000 7 1 2016-11-11 2016-10-25 100.0000000 75.0000000 80.0000000 66.0000000 72.0000000 0 0 0 5 2003-06-14 Belgian Trappist Ale, Spiced Ale, Trippel, Dubbel, Grand Cru Used in two of six remaining Trappist breweries. Distinctive plum and fruitiness. Good for high gravity beers. 10.0000000 <_MOD_>1970-05-23 Jarrylo U.S. 2 0 15.0000000 6.0000000 33.3333333 16.0000000 1.0000000 15.0000000 60.0000000 4.0000000 Jarrylo™ (pronounced Jar-ril-low) is named after Jarilo, the Slavic god of fertility and springtime. Jarrylo’s™ banana, pear, spice aroma translates perfectly to Pale Ales, Saisons and Belgians. Paired with a crisp Pilsner malt base, Jarrylo™ shines with banana, pear, orange, and fruity spice. Pronounced Yar-i-lo after the god of fertility, we recommend using Jarrylo™ monogamously at first. Simple, crisp brews are ideal for showcasing this unique, pleasant hop. 0.0000000 8 1 1 2.0000000 <_TExpanded>1 <_MOD_>1969-12-31 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 33.8138278 1 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1