<_MOD_>1969-12-31Recipes737201231<_XName>Recipes16<_MOD_>2017-08-13cb11 Strong English Pale Ale Leandro BeckerJoão2017-12-111992-02-013381.40330000000043212.3331350000003003720270000 <_MOD_>2017-08-13 Blichmann 30G 3839.9215875 376.7263200 1 0.1200000 35.8428750 1 1 3905.891716312 60.0000000 10.0000000 1 255.9722298 128.1551851 4.0000000 0.0000000 3381.3827827 96.0318537 0.0000000 73.0000000 90.0000000 <_MOD_>2015-05-12 English IPA Pale Commonwealth Beer BJCP 2015 3 12 0 1.0500000 1.0750000 1.0100000 1.0180000 40.0000000 60.0000000 2.0000000 2.8000000 6.0000000 14.0000000 5.0000000 7.5000000 A hoppy, moderately-strong, very well-attenuated pale British ale with a dry finish and a hoppy aroma and flavor. Classic British ingredients provide the best flavor profile. History: Accounts of its origins vary, but most agree that what became later known as IPA was pale ale prepared for shipment to India in the late 1700s and early 1800s. George Hodgson of the Bow Brewery became well-known as an exporter of IPA during the early 1800s, and is the first name frequently mentioned with its popularity. As with all English beers with a long history, the popularity and formulation of the product changed over time. Burton breweries with their high-sulfate water were able to successfully brew IPA and began their domination of this market by the 1830s, around the time the name India Pale Ale was first used. Strength and popularity declined over time, and the style virtually disappeared in the second half of the 20th century. The name was often used to describe pale ales and bitters, not anything special (a trend that continues in some modern British examples). The style underwent a craft beer rediscovery in the 1980s, and is what is described in these guidelines. Modern examples are inspired by classic versions, but shouldn’t be assumed to have an unbroken lineage with the exact same profile. White Shield is probably the example with the longest lineage, tracing to the strong Burton IPAs of old and first brewed in 1829. Style Comparison: Generally will have more finish hops and less fruitiness and/or caramel than British pale ales and bitters. Has less hop intensity and a more pronounced malt flavor than typical American versions. Aroma: A moderate to moderately-high hop aroma of floral, spicy-peppery or citrus-orange in nature is typical. A slightly grassy dry-hop aroma is acceptable, but not required. A moderately-low caramel-like or toasty malt presence is optional. Low to moderate fruitiness is acceptable. Some versions may have a sulfury note, although this character is not mandatory. Appearance: Color ranges from golden to deep amber, but most are fairly pale. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Moderate-sized, persistent head stand with off-white color. Flavor: Hop flavor is medium to high, with a moderate to assertive hop bitterness. The hop flavor should be similar to the aroma (floral, spicy-peppery, citrus-orange, and/or slightly grassy). Malt flavor should be medium-low to medium, and be somewhat bready, optionally with light to medium-light biscuit-like, toasty, toffee-like and/or caramelly aspects. Medium-low to medium fruitiness. Finish is medium-dry to very dry, and the bitterness may linger into the aftertaste but should not be harsh. The balance is toward the hops, but the malt should still be noticeable in support. If high sulfate water is used, a distinctively minerally, dry finish, some sulfur flavor, and a lingering bitterness are usually present. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation despite a supportive malt presence. A low, smooth alcohol warming can and should be sensed in stronger (but not all) versions. Comments: The attributes of IPA that were important to its arrival in good condition in India were that it was very well-attenuated, and heavily hopped. Simply because this is how IPA was shipped, doesn’t mean that other beers such as Porter weren’t also sent to India, that IPA was invented to be sent to India, that IPA was more heavily hopped than other keeping beers, or that the alcohol level was unusual for the time. Many modern examples labeled IPA are quite weak in strength. According to CAMRA, “so-called IPAs with strengths of around 3.5% are not true to style.” English beer historian Martyn Cornell has commented that beers like this are “not really distinguishable from an ordinary bitter.” So we choose to agree with these sources for our guidelines rather than what some modern British breweries are calling an IPA; just be aware of these two main types of IPAs in the British market today. Pale ale malt. English hops are traditional, particularly as finishing hops. Attenuative British ale yeast. Refined sugar may be used in some versions. Some versions may show a sulfate character from Burton-type water, but this is not essential to the style. Freeminer Trafalgar IPA, Fuller's Bengal Lancer IPA, Meantime India Pale Ale, Ridgeway IPA, Summit True Brit IPA, Thornbridge Jaipur, Worthington White Shield http://www.bjcp.org <_MOD_>2017-08-13 Single Infusion, Medium Body 1033.5282 72.0000000 212.0000000 72.0000000 5.4000000 32 0 100.0000000 0 0 1 35.842875 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 7149 2 <_XName>steps 16 <_MOD_>1969-12-31 Mash In 0 2583.8205000000003 152.0000000 60.0000000 2.0000000 35.842875 0.12 0 72 0 0 72 0 1033.5282 163.49722727611862 0 <_MOD_>1969-12-31 Mash Out 0 1446.9394799505485 168.0000000 10.0000000 2.0000000 0 0.12 0 72 0 152 72 2619.663375 1033.5282 201.13088605716817 0 <_TExpanded>1 0 0 376.72632 0.12 <_MOD_>1969-12-31 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_>2017-08-13 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>1969-12-31 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_>2017-08-13 Ingredients 7405 1 7182 8 <_XName>Ingredients 16 <_MOD_>2017-08-13 Pilsen Nacional WE Consultoria 0 1 661.3869570 529.11 1.7766497 75.0000000 0.0000000 51.19453924914676 1 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60 0.1474174 0 <_MOD_>2003-06-26 Wheat Malt, Bel Belgium 0 1 0.0000000 151.6782 2.0000000 81.0000000 0 14.675767918088738 2 1.5000000 4.0000000 74.0000000 11.5000000 0.0000000 0 1 60.0000000 Malted wheat for use in Wheat beers 60 0.0800000 Wheat Liquid Extract 0 <_MOD_>2003-06-26 Pale Malt (2 Row) US US 0 1 0.0000000 282.192 2.0000000 79.0000000 0 27.303754266211605 3 1.5000000 4.0000000 140.0000000 12.3000000 0.0000000 0 1 100.0000000 Base malt for all beer styles 60 0.0800000 Pale Liquid Extract 0 <_MOD_>2003-06-26 Munich Malt Germany 0 1 0.0000000 35.274 9.0000000 80.0000000 0 3.4129692832764507 4 1.3000000 5.0000000 72.0000000 11.5000000 0.0000000 0 1 80.0000000 Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers 60 0.0800000 Amber Liquid Extract 0 <_MOD_>2003-02-20 Caramel/Crystal Malt - 40L US 0 1 0.0000000 35.274 40.0000000 74.0000000 0 3.4129692832764507 5 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 0.0800000 0 <_MOD_>2003-02-22 Challenger United Kingdom 1 0 6.66 4.0000000 66.66666666666666 0.0000000 5.291098608441066 25.0000000 60 0 Variant of Northern Brewers heritage Used for: Both aroma and bittering for ales and lagers Aroma: Fruity in flavor, spicy aroma, blends well Substitutes: N/A 20.58727236119584 6 0 1 1.0000000 <_MOD_>2003-02-22 Northern Brewer Germany 2 0 10.6 4.0000000 22.22222222222222 0.0000000 1.763699536147022 35.0000000 45 0 Also called Hallertauer Northern Brewers Used for: Bittering and finishing both ales and lagers of all kinds Aroma: Fine, dry, clean bittering hop. Unique flavor. Substitutes: Hallertauer Mittelfrueh, Hallertauer Examples: Anchor Steam, Old Peculiar, 10.02632013236209 7 0 1 1.0000000 <_MOD_>2003-02-22 Challenger United Kingdom 1 0 6.66 4.0000000 11.11111111111111 0.0000000 0.881849768073511 25.0000000 15 0 Variant of Northern Brewers heritage Used for: Both aroma and bittering for ales and lagers Aroma: Fruity in flavor, spicy aroma, blends well Substitutes: N/A 1.7025772819954479 8 0 1 1.0000000 <_MOD_>1969-12-31 English Ale Levteck TeckBrew 07 0 0 2 0.0000000 2.7500000 0.0000000 19.5000000 9 1 2017-08-12 2017-05-25 200.0000000 70.0000000 80.0000000 60.8000000 71.6000000 0 0 2 5 2017-06-17 Specialty Beers, English Pale Ale, English Indian Pale Ale, American Amber, English Bitter, Irish Red Ale, English Brown Ale, American Brown Ale, Stout, Strong Scotch Ale, Imperial IPA, Imperial Stout, Barley Wine Strong Ale, English Old Ale. Levedura com perfil extremamente limpo, alta atenuação em cervejas com 10% ABV e alta floculação. Esta levedura elimina o residual doce, o que a torna adequada para cervejas ale de alta densidade. Atinge a densidade final rapidamente. É capaz de atenuar 80% mesmo em cervejas super alcoólicas. Tolerância ao etanol: Média a alta 21 <_TExpanded>12001.071.0151.0181.0153888.6137951.06302.35.2006.001.01130155.000000001.0169.069139114057.65933924609.219335174.000000021.000000010.00000001.050000015.20088.000111111111111.0361.057<_TExpanded>1