<_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