<_MOD_>2019-01-13 Selections 7372 1 0 1 5 <_XName>Selections 16 <_MOD_>2018-12-13 01 - NEIPA - Blood Moon Ale 2017-11-08 1990-06-01 1 727.0014882 1 642.4664314 1 0 0 5100 3000 -1 0 0 <_MOD_>2017-11-08 01 - My 33L BIAB Stovetop 3 0 1048.2347038 132.7006676 1 0.3000000 16.9070114 0.0000000 1 1 792.5161572 60.0000000 10.0000000 1 84.5350568 37.1954250 4.0000000 0.0000000 642.4664314 50.7210341 0.0000000 70.0000000 100.0000000 164.0419948 0 0 <_MOD_>2017-11-08 American IPA IPA BJCP 2015 1 21 -1 0 1.0560000 1.0700000 1.0080000 1.0140000 40.0000000 70.0000000 2.4000000 2.9000000 6.0000000 14.0000000 5.5000000 7.5000000 A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through. The IPA category is for modern American IPAs and their derivatives. This does not imply that English IPAs aren’t proper IPAs or that there isn’t a relationship between them. This is simply a method of grouping similar styles for competition purposes. English IPAs are grouped with other English-derived beers, and the stronger Double IPA is grouped with stronger American beers. The term “IPA” is intentionally not spelled out as “India Pale Ale” since none of these beers historically went to India, and many aren’t pale. However, the term IPA has come to be a balance-defined style in modern craft beer. History: The first modern American craft beer example is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has pushed beyond that original beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Ballantine’s IPA, an oak-aged beer using an old English recipe). This style is based on the modern craft beer examples. Style Comparison: Stronger and more highly hopped than an American Pale Ale. Compared to an English IPA, has less of the “English” character from malt, hops, and yeast (less caramel, bread, and toast; more American/New World hops than English; less yeast-derived esters), less body, and often has a more hoppy balance and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance. Aroma: A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A low to medium-low clean, grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style. Appearance: Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, white to off-white head with good persistence. Flavor: Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. May be slightly sulfury, but most examples do not exhibit this character. Mouthfeel: Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance. Comments: A modern American craft beer interpretation of the historical English style, brewed using American ingredients and attitude. The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the Specialty IPA style. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category. Pale ale or 2-row brewers malt as the base, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character. Alpine Duet, Bell’s Two-Hearted Ale, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Lagunitas IPA, Russian River Blind Pig IPA, Stone IPA http://www.bjcp.org <_MOD_>2017-11-08 BIAB, Medium Body 186.9520304 71.9600000 212.0000000 71.9600000 5.2000000 168.0800000 0 95.0000000 1 0 1 16.9070114 918.9770584 0 Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile. <_MOD_>2017-11-08 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>1970-01-01 Saccharification 0 490.3303804 152.0600000 75.0000000 10.0000000 16.9070114 0.3000000 1048.2347038 71.9600000 0.0000000 0.0000000 71.9600000 0.0000000 186.9520304 162.8141795 0.0000000 <_MOD_>2018-07-29 Mash Out 2 0.0000000 168.0000000 10.0000000 7.0000000 0.0000000 0.3000000 1048.2347038 71.9600000 0.0000000 0.0000000 71.9600000 507.2373918 186.9520304 120.0000000 0.0000000 <_TExpanded>1 0 0 1048.2347038 132.7006676 0.3000000 <_MOD_>2017-11-08 Malt 0 0 1 0.0000000 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_>2017-11-08 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2017-11-08 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 30.0000000 1 <_MOD_>2017-11-08 Ingredients 7405 1 1 7182 6 <_XName>Ingredients 16 <_MOD_>2018-07-30 Maris Otter (Crisp) United Kingdom Crisp 0 0 1 0.0000000 1 0.0000000 176.3698400 4.0000000 82.5000000 0.0000000 94.3396226 0 1 1.5000000 2.8000000 50.0000000 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 0.0781250 Pale Liquid Extract <_MOD_>2018-07-30 Crystal Malt - 60L (Thomas Fawcett) United Kingdom Thomas Fawcett & Sons 0 0 1 0.0000000 1 0.0000000 10.5821904 60.0000000 74.4000000 0.0000000 5.6603774 0 2 1.5000000 4.5000000 0.0000000 11.7000000 0.0000000 0 0 10.0000000 Caramel or crystal malt from Thomas Fawcett. Adds Toffee caramel flavor. Improves head retention and body. 60.0000000 0.0781250 <_MOD_>2018-07-30 Centennial U.S. 0 0 10.0000000 4.0000000 39.9999994 0.0000000 1.4109585 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 194.4406400 48.9839163 3 0 1 1.0000000 <_MOD_>2018-07-30 Centennial U.S. 0 0 10.0000000 4.0000000 30.0000003 0.0000000 1.0582189 40.0000000 10.0000000 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 194.4406400 13.3201373 4 0 1 1.0000000 <_MOD_>1970-05-25 Simcoe U.S. 0 0 13.0000000 4.5000000 30.0000003 0.0000000 1.0582189 18.0000000 5.0000000 0.0000000 High alpha bittering hops with good aroma characteristics. Used for: IPAs Aroma: Citrus and pine-like aroma Substitutes: N/A 194.4406400 4.7674057 5 4 1 1.0000000 <_MOD_>2018-07-30 Safale American DCL/Fermentis US-05 0 1 1 1.7000000 1.0000000 0.0000000 10.0000000 6.0000000 6 1 2017-11-08 2017-11-08 200.0000000 73.0000000 80.0000000 59.0000000 75.0000000 0 0 0 5 2011-03-06 American ale, other clean finish ales American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. 1.6600000 <_TExpanded>1 0 <_MOD_>2017-11-08 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 2 0 0 1.0500000 1 1.0140000 1 1.0180000 0 1.0110000 0 885.9273949 1 1.0460000 1 1.0460000 1 30.0000000 2.3000000 5.2000000 0 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0360000 1.0360000 30 155.0000000 0 1.0000000 0.0000000 0 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 1 0 0 0 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0 0 3.4000000 0.0000000 30.0000000 <_MOD_>2018-12-13 02 - Chocolate Oatmeal Stout - Twist & Stout Sean 2018-08-02 1992-02-01 1 0.0000000 1 693.1874654 1 0 0 4200 3000 -1 0 0 <_MOD_>2018-07-30 01 - My 33L BIAB Stovetop 3 0 1048.2347038 132.7006676 1 0.3000000 47.3396318 0.0000000 1 1 824.2168035 60.0000000 10.0000000 1 84.5350568 0.0000000 4.0000000 114.9676772 710.0944768 67.6280454 0.0000000 65.0000000 100.0000000 164.0419948 0 0 <_MOD_>2018-07-30 Oatmeal Stout Dark British Beer BJCP 2015 2 16 -1 0 1.0450000 1.0650000 1.0100000 1.0180000 25.0000000 40.0000000 2.4000000 2.9000000 22.0000000 40.0000000 4.2000000 5.9000000 A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. The sweetness, balance, and oatmeal impression can vary considerably. History: A variant of nourishing or invalid stouts of the late 1800s using oatmeal in the grist, similar to the development of sweet stout that used lactose. An original Scottish version used a significant amount of oat malt. Later went through a shady phase where some English brewers would throw a handful of oats into their parti-gyled stouts in order to legally produce a ‘healthy’ Oatmeal Stout for marketing purposes. Most popular in England between the World Wars, was revived in the craft beer era for export, which helped lead to its adoption as a popular modern American craft beer style that uses a noticeable (not symbolic) quantity of oats. Style Comparison: Most are like a cross between an Irish Extra Stout and a Sweet Stout with oatmeal added. Several variations exist, with the sweeter versions more like a Sweet Stout with oatmeal instead of lactose, and the drier versions more like a more nutty, flavorful Irish Extra Stout. Both tend to emphasize the body and mouthfeel. Aroma: Mild roasted grain aromas, generally with a coffee-like character. A light malty sweetness can suggest a coffee-and-cream impression. Fruitiness should be low to medium-high. Diacetyl medium-low to none. Hop aroma medium-low to none, earthy or floral. A light grainy-nutty oatmeal aroma is optional. Appearance: Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear). Flavor: Similar to the aroma, with a mild roasted coffee to coffee-and-cream flavor, and low to moderately-high fruitiness. Oats and dark roasted grains provide some flavor complexity; the oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Medium-sweet to medium-dry finish. Diacetyl medium-low to none. Hop flavor medium-low to none, typically earthy or floral. Mouthfeel: Medium-full to full body, with a smooth, silky, velvety, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation. Comments: Generally between Sweet and Irish Stouts in sweetness. Variations exist, from fairly sweet to quite dry, as well as English and American versions (American versions tend to be more hoppy, less sweet, and less fruity). The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel, dryish finish, and slight grainy astringency. When judging, allow for differences in interpretation. Pale, caramel and dark roasted malts (often chocolate) and grains. Oatmeal or malted oats (5-20% or more) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Can use brewing sugars or syrups. English ale yeast. Anderson Valley Barney Flats Oatmeal Stout, Broughton Scottish Oatmeal Stout, Figueroa Mountain Stagecoach Stout, St-Ambroise Oatmeal Stout, Samuel Smith Oatmeal Stout, Young's Oatmeal Stout http://www.bjcp.org <_MOD_>2018-07-30 BIAB, Full Body 230.3390110 71.9600000 212.0000000 71.9600000 5.2000000 168.0800000 0 95.0000000 1 0 1 47.3396318 891.5674185 1 Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile. <_MOD_>2018-07-30 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>2018-08-25 Saccharification 0 891.5674185 156.0200000 60.0000000 10.0000000 0.0000000 0.3000000 1048.2347038 71.9600000 132.7006676 0.0000000 71.9600000 0.0000000 230.3390110 167.5290363 0.0000000 <_MOD_>2018-08-25 Mash Out 2 0.0000000 168.0000000 10.0000000 7.0000000 0.0000000 0.3000000 1048.2347038 71.9600000 132.7006676 0.0000000 71.9600000 891.5674185 230.3390110 120.0000000 0.0000000 <_TExpanded>1 0 1 1048.2347038 132.7006676 0.3000000 <_MOD_>2018-07-30 Malt 0 0 1 0.0000000 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_>2018-07-30 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2018-07-30 Ale, Single Stage 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 14.0000000 10.0000000 7.0000000 30.0000000 30.0000000 0 A simple single stage fermentation, often used by extract brewers or for classic ales. <_MOD_>2018-07-30 Ingredients 7405 1 1 7182 14 <_XName>Ingredients 16 <_MOD_>2018-08-25 Wigan Water 30/07/18 0.0000000 1 7.0000000 11.2000000 2.5700000 13.7000000 26.5000000 13.0000000 47.6000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 33814.0227047 0.0078125 1 <_MOD_>2018-08-01 Calcium Chloride 5 Water Agent 891.5674185 6 2.0000000 640.0000000 0.0000000 0.1000000 1 0 60.0000000 Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 2 <_MOD_>2018-08-22 Baking Soda 5 Water Agent 891.5674185 6 0.8000000 640.0000000 0.0000000 0.1000000 1 0 60.0000000 Baking Soda (NaHCO3) may be used as a water mineral to adjust brewing water for mashing. 0.0000000 1 0 3 <_MOD_>2018-08-22 Sodium Metabisulphate 5 removing chlorine/chloramine 891.5674185 6 0.2500000 845.3505676 100.0000000 1.0000000 1 0 60.0000000 0.0000000 1 0 4 <_MOD_>2018-08-25 Pale Malt, Maris Otter United Kingdom Maris Otter 0 0 1 0.0000000 1 0.0000000 158.7328560 3.0000000 82.5000000 0.0000000 68.9127106 0 5 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_>1970-01-01 Oats, Flaked US 0 0 1 0.0000000 1 0.0000000 31.7465712 1.0000000 80.0000000 0.0000000 13.7825421 0 6 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_>1970-01-01 Chocolate Malt United Kingdom 0 0 1 0.0000000 1 0.0000000 23.9862982 450.0000000 73.0000000 0.0000000 10.4134762 0 7 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_>1970-01-01 Caramel/Crystal Malt - 40L US 0 0 1 0.0000000 1 0.0000000 15.8732856 40.0000000 74.0000000 0.0000000 6.8912711 0 8 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_>1970-06-10 Goldings, East Kent United Kingdom 1 0 5.0000000 3.5000000 40.0028226 0.0000000 1.0000168 35.0000000 60.0000000 0.0000000 Used for: General purpose hops for bittering/finishing all British Ales Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: Fuggles, BC Goldings Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale Ale 194.4406400 16.4474804 9 0 1 1.0000000 <_MOD_>1970-06-10 Northern Brewer Germany 2 0 8.5000000 4.0000000 19.9943549 0.0000000 0.4998320 35.0000000 60.0000000 0.0000000 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, 194.4406400 13.9754261 10 0 1 1.0000000 <_MOD_>2018-08-02 Irish Moss 1 Clarity 710.0944768 6 1.0000000 640.0000000 0.0000000 0.2500000 0 0 10.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 0.0000000 1 0 11 <_MOD_>2018-08-25 Goldings, East Kent United Kingdom 1 0 5.0000000 3.5000000 40.0028226 0.0000000 1.0000168 35.0000000 10.0000000 0.0000000 Used for: General purpose hops for bittering/finishing all British Ales Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: Fuggles, BC Goldings Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale Ale 194.4406400 5.9633912 12 0 1 1.0000000 <_MOD_>1970-01-01 SafAle English Ale DCL/Fermentis S-04 0 1 1 0.8000000 1.0000000 0.0000000 10.0000000 6.0000000 13 1 2018-08-02 2018-07-30 200.0000000 71.0000000 75.0000000 59.0000000 75.2000000 0 0 0 5 2003-06-14 Great general purpose ale yeast. Fast starting, fast fermenting yeast. Quick attenuation helps to produce a clean, crisp, clear ale. Can be used in a wide range of ales. 1.6600000 <_MOD_>2018-08-22 Cacao Nibs 3 Brown Ales, Stouts, Porters 710.0944768 1 70.0000000 640.0000000 0.0000000 1.0000000 2 2 5.0000000 Particularly well-suited for darker styles such as brown ales, porters and stouts, we recommend 2-4oz per 5 gallon batch. Nibs can be added during secondary fermentation for smooth, rich chocolate notes or at the end of the boil to extract a bittersweet bite. 0.0000000 1 0 14 <_TExpanded>1 0 <_MOD_>2018-07-30 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 2 0 0 1.0600000 1 1.0240000 1 1.0240000 1 1.0110000 0 0.0000000 1 1.0540000 1 1.0540000 1 There wasn't room for the 26L + 5 odd kg of grain, not by about 2L I can't lift the grain bag out easily and drain it over the pot, had to use an FV and make a mess It boiled over Made half a litre more than intended Timeline: 13:33 Heat on 19.2 C 14:40 75.9 15:00 Mashed in and covered 15:30 Stirred 16:00 Mash out (down to 66.9) 17:10 Boil reached 18:10 cooling 19:10 fermenting 20:00 cleaned 6.5 hours 02/08 - Fermented 18 degrees 10/08 - Moved to 17 degrees 21/08 - Added roasted cacao nibs (80g) with 6 measures of vodka, 2 measures of jack daniels 24/08 - Cold crash 30.0000000 2.4000000 5.2000000 0 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0360000 1.0360000 30 155.0000000 0 1.0000000 0.0000000 0 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 1 0 0 Black Full (Over 31 SRM) 1 50.0000000 5.0000000 33.0000000 35.0000000 45.0000000 140.0000000 0 0 3.4000000 0.0000000 30.0000000 <_MOD_>2018-12-13 03 - Kolsch - Bradley Kolsch Sean Jana 2018-07-29 1992-02-01 1 649.2292359 1 608.6524087 1 0 0 6000 3000 -1 0 0 <_MOD_>2018-07-29 01 - My 33L BIAB Stovetop 3 0 1014.4206811 132.7006676 1 0.3000000 37.1954250 0.0000000 1 1 754.4753815 60.0000000 10.0000000 1 67.6280454 0.0000000 4.0000000 114.9676772 659.3734427 67.6280454 0.0000000 65.0000000 100.0000000 164.0419948 0 0 <_MOD_>2018-07-29 Kölsch Pale Bitter European Beer BJCP 2015 2 5 -1 0 1.0440000 1.0500000 1.0070000 1.0110000 18.0000000 30.0000000 2.4000000 3.1000000 3.5000000 5.0000000 4.4000000 5.2000000 A clean, crisp, delicately-balanced beer usually with a very subtle fruit and hop character. Subdued maltiness throughout leads into a pleasantly well-attenuated and refreshing finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age. Brilliant clarity is characteristic. History: Cologne, Germany (Köln) has a top-fermenting brewing tradition since the Middle Ages, but developed the beer now known as Kölsch in the late 1800s to combat encroaching bottom-fermented pale lagers. Kölsch is an appellation protected by the Kölsch Konvention (1986), and is restricted to the 20 or so breweries in and around Köln. The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear, top-fermenting Vollbier.” Style Comparison: To the untrained taster, easily mistaken for a cream ale or somewhat subtle Pils. Aroma: Low to very low malt aroma, with a grainy-sweet character. A pleasant, subtle fruit aroma from fermentation (apple, cherry or pear) is acceptable, but not always present. A low floral, spicy or herbal hop aroma is optional but not out of style. Some yeast strains may give a slight winy or sulfury character (this characteristic is also optional, but not a fault). Overall, the intensity of aromatics is fairly subtle but generally balanced, clean, and fresh. Appearance: Very pale gold to light gold. Very clear (authentic commercial versions are filtered to a brilliant clarity). Has a delicate white head that may not persist. Flavor: Soft, rounded palate comprised of a delicate flavor balance between soft yet attenuated malt, an almost imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight crispness in the finish (but no harsh aftertaste). The malt tends to be grainy-sweet, possibly with a very light bready or honey quality. The hop flavor is variable, and can range from low to moderately-high; most are medium-low to medium intensity and have a floral, spicy, or herbal character. May have a malty-sweet impression at the start, but this is not required. No noticeable residual sweetness. May have a slightly winy, minerally, or sulfury accent that accentuates the dryness and flavor balance. A slight wheat taste is rare but not a fault. Otherwise, very clean. Mouthfeel: Medium-light to medium body (most are medium-light). Medium to medium-high carbonation. Smooth and generally crisp and well-attenuated. Comments: Characterized in Germany as a top-fermented, lagered beer. Each Köln brewery produces a beer of different character, and each interprets the Kölsch Konvention slightly differently. Allow for a range of variation within the style when judging. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Due to its delicate flavor profile, Kölsch tends to have a relatively short shelf-life; older examples and imports can easily show some oxidation defects. Served in Köln in a tall, narrow 200ml glass called a Stange. Traditional German hops (Hallertau, Tettnang, Spalt or Hersbrucker). German Pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat malt may be used, but this is quite rare in authentic versions. Current commercial practice is to ferment warm, cold condition for a short period of time, and serve young. Früh Kölsch, Gaffel Kölsch, Mühlen Kölsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch http://www.bjcp.org <_MOD_>2018-07-29 BIAB, Light Body 158.7328218 71.9600000 212.0000000 71.9600000 5.2000000 168.0800000 0 95.0000000 1 0 1 37.1954250 769.7205629 1 Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a light body beer profile. <_MOD_>2018-07-29 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>2018-09-30 Saccharification 0 769.7205629 147.9200000 90.0000000 10.0000000 0.0000000 0.3000000 1014.4206811 71.9600000 132.7006676 0.0000000 71.9600000 0.0000000 158.7328218 157.3922373 0.0000000 <_MOD_>2018-09-30 Mash Out 2 0.0000000 168.0000000 10.0000000 7.0000000 0.0000000 0.3000000 1014.4206811 71.9600000 132.7006676 0.0000000 71.9600000 769.7205629 158.7328218 120.0000000 0.0000000 <_TExpanded>1 0 1 1014.4206811 132.7006676 0.3000000 <_MOD_>1970-01-01 Malt 0 0 1 0.0000000 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_>2018-07-29 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2018-07-29 Koelsch (Kolsch), Two Stage 60.0000000 60.0000000 60.0000000 60.0000000 65.0000000 63.0000000 65.0000000 45.0000000 65.0000000 65.0000000 1 3.0000000 12.0000000 7.0000000 30.0000000 30.0000000 1 Aging profile for a Koelsch which is aged near ale temperature but slowly cooled to lager temperatures for final aging. <_MOD_>2018-07-29 Ingredients 7405 1 1 7182 10 <_XName>Ingredients 16 <_MOD_>2018-09-30 Wigan Water 30/07/18 980.2170521 1 7.0000000 11.2000000 2.5700000 13.7000000 26.5000000 13.0000000 47.6000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 33814.0227047 0.0078125 1 <_MOD_>2018-08-27 Calcium Chloride 5 Water Agent 769.7205629 6 2.4922196 822.5549734 0.0000000 0.1000000 1 0 60.0000000 Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 2 <_MOD_>2018-09-30 Epsom Salt (MgSO4) 5 Water Agent 769.7205629 6 1.5293846 822.5549734 0.0000000 0.1000000 1 0 60.0000000 Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 3 <_MOD_>2018-08-27 Gypsum (Calcium Sulfate) 5 Water Agent 769.7205629 6 1.0592175 822.5549734 0.0000000 0.1000000 1 0 60.0000000 Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 4 <_MOD_>2018-09-30 Weyermann Premium Pilsner 0 0 1 0.0000000 1 0.0000000 144.6232346 1.4000000 82.6100000 0.0000000 91.1111092 0 5 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2018-09-30 Castle Malting Wheat Blanc 0 0 1 0.0000000 1 0.0000000 7.0547936 2.2500000 80.4300000 0.0000000 4.4444454 0 6 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2018-09-30 Weyermann Vienna 0 0 1 0.0000000 1 0.0000000 7.0547936 3.3700000 80.4300000 0.0000000 4.4444454 0 7 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>1970-03-07 Hallertau Mittelfruh 0 0 3.0000000 2.0000000 70.1492526 0.0000000 1.6578765 15.0000000 60.0000000 0.0416667 194.4406400 19.6943152 8 0 1 2.0000000 <_MOD_>2018-09-30 Hallertau Mittelfruh 0 0 3.0000000 2.0000000 29.8507474 0.0000000 0.7054794 15.0000000 10.0000000 0.0069444 194.4406400 3.0385541 9 0 1 2.0000000 <_MOD_>1970-01-01 Fermentis US-05 0 0 0 0.0000000 1.0000000 0.0000000 10.0000000 7.0000000 10 1 2018-07-29 2018-07-29 100.0000000 68.0000000 76.0000000 64.0000000 69.0000000 0 0 0 5 2018-07-29 21.0000000 <_TExpanded>1 0 <_MOD_>2018-07-29 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 2 0 0 1.0500000 1 1.0100000 1 1.0180000 0 1.0110000 0 754.3908465 1 1.0420000 1 1.0420000 1 Brew Day Notes (26/08/18): Added too much water but kept some too side after water chemistry. Didnt have any gypsum 4.5L, aiming for 69.7, hit 69.4. Post mash-in temp 65.2. Left for 90 mins and stirred 2-3 times. Dropped to 62.2 Added water to acheive boil vol of 22.3 Hit preboil gravity (got 1.042, aimed for 10.41) Hops as per schedule Post boil target 19.50 @ 1.047 Actual 19.2L (plus another 200ml for measurements) @ 1.050 Thoughts: 1) Add 0.5L to trub loss 2) Get Gypsum 3) Do water chemistry for final volume and then remove some until post boil top-up 4) 24L was fine with this low grain bill for boil volume. No overflow and heated okay Pitched US-05 at 18 degrees no starter. Fermentation New fermentation temp control. Kept at 18 degrees. Had airlock activity for over a week. Cold crashed after 4w (slowly in fridge) Took out of fridge day before transferred to keg (30/09/18) FG measured at 1.010 - 5.3% 30.0000000 2.5000000 5.2000000 0 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0360000 1.0360000 30 155.0000000 0 1.0000000 47.3396318 0 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 1 1 0 0 Amber Balanced (7-17 SRM) 0 50.0000000 10.0000000 15.0000000 75.0000000 63.0000000 40.0000000 0 0 3.4000000 0.0000000 30.0000000 <_MOD_>2018-12-19 04 - NEIPA - HopScotch Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe) 2018-12-02 1992-02-01 1 676.2804541 1 608.6524087 1 0 0 0 0 -1 0 0 <_MOD_>2018-11-28 01 - My 33L BIAB Stovetop 3 0 1014.4206811 132.7006676 1 0.3000000 37.1954250 0.0000000 1 1 807.3097921 60.0000000 10.0000000 1 67.6280454 0.0000000 4.0000000 114.9676772 710.0944768 67.6280454 0.0000000 65.0000000 100.0000000 164.0419948 0 0 <_MOD_>2018-11-28 Specialty IPA: New England IPA IPA BJCP 2 21 -1 0 1.0600000 1.0850000 1.0100000 1.0150000 25.0000000 60.0000000 2.2000000 2.8000000 3.0000000 7.0000000 6.0000000 9.0000000 <_MOD_>2018-11-28 Mash Steps 223.5200383 68.0000000 212.0000000 72.0000000 5.2000000 168.0000000 0 95.0000000 1 0 1 37.1954250 640.0000000 0 <_MOD_>2018-11-28 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2018-12-13 0 0.0000000 152.0000000 60.0000000 4.0000000 37.1954250 0.3000000 1014.4206811 72.0000000 132.7006676 0.0000000 68.0000000 0.0000000 223.5200383 353.7707447 0.0000000 <_TExpanded>1 0 1 1014.4206811 132.7006676 0.3000000 <_MOD_>2018-11-28 Malt 0 0 1 0.0000000 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_>2018-11-28 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2018-11-28 My Aging Profile 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 10.0000000 10.0000000 7.0000000 30.0000000 7.0000000 1 <_MOD_>2018-11-28 Ingredients 7405 1 1 7182 23 <_XName>Ingredients 16 <_MOD_>2018-12-19 Ashbeck (Tesco) 972.7163110 1 7.0000000 10.0000000 2.5000000 9.0000000 10.0000000 12.0000000 35.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0078125 1 <_MOD_>2018-12-19 Calcium Chloride 5 Water Agent 37.1954250 1 0.3596449 37.1954250 0.0000000 0.1000000 1 0 60.0000000 Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 2 <_MOD_>2018-12-19 Epsom Salt (MgSO4) 5 Water Agent 37.1954250 1 0.1448849 37.1954250 0.0000000 0.1000000 1 0 60.0000000 Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 3 <_MOD_>2018-12-19 Flaked Oats 3 0 1 0.0000000 1 0.0000000 22.4000038 2.2000000 71.7400000 0.0000000 10.0214746 0 4 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2018-12-19 Pale 2-Row American 0 0 1 0.0000000 1 0.0000000 172.0000295 2.7000000 80.4300000 0.0000000 76.9506085 0 5 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2018-12-19 Wheat American 0 0 1 0.0000000 1 0.0000000 22.4000038 1.8000000 82.6100000 0.0000000 10.0214746 0 6 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2018-12-19 Melanoiden Malt Germany 0 0 1 0.0000000 1 0.0000000 6.7200012 35.0000000 80.0000000 0.0000000 3.0064424 0 7 1.3000000 3.5000000 10.0000000 11.0000000 0.0000000 0 1 15.0000000 Aromatic malt from Banberg, Germany. Promotes a full flavor and rounds off beer color. Promotes deep red color and malty flavor. 60.0000000 0.0800000 Caramel/Crystal Malt - 20L <_MOD_>2018-12-19 Calcium Chloride 5 Water Agent 820.5532088 1 7.9339815 820.5532088 0.0000000 0.1000000 5 0 60.0000000 Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 8 <_MOD_>2018-12-19 Epsom Salt (MgSO4) 5 Water Agent 820.5532088 1 3.1962476 820.5532088 0.0000000 0.1000000 5 0 60.0000000 Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 9 <_MOD_>2018-12-19 Gypsum (Calcium Sulfate) 5 Water Agent 820.5532088 1 1.0748453 820.5532088 0.0000000 0.1000000 5 0 60.0000000 Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 10 <_MOD_>2018-12-19 Irish Moss 1 640.0000000 2 0.0833333 640.0000000 0.0000000 1.0000000 0 0 15.0000000 0.0000000 1 0 11 <_MOD_>1970-06-07 Amarillo U.S. 1 0 9.2000000 6.0000000 7.1358754 0.0000000 1.0000002 20.0000000 10.0000000 0.0069444 Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta 194.4406400 11.0755145 12 0 1 2.1900000 <_MOD_>1970-06-07 Citra 0 0 12.6000000 2.0000000 7.1358754 0.0000000 1.0000002 15.0000000 10.0000000 0.0069444 194.4406400 15.1686394 13 0 1 2.0000000 <_MOD_>1970-06-07 Amarillo U.S. 1 0 9.2000000 6.0000000 12.5855273 0.0000000 1.7636981 20.0000000 15.0000000 0.0104167 Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta 194.4406400 13.3860329 14 4 1 2.1900000 <_MOD_>1970-06-07 Citra 0 0 12.6000000 2.0000000 10.7038130 0.0000000 1.5000003 15.0000000 15.0000000 0.0104167 194.4406400 15.5919956 15 4 1 2.0000000 <_MOD_>1970-06-07 Mosaic 0 0 11.3000000 2.0000000 10.7038130 0.0000000 1.5000003 15.0000000 15.0000000 0.0104167 194.4406400 13.9832977 16 4 1 2.0000000 <_MOD_>2018-12-19 London Ale III 1318 Wyeast 1318 0 0 2 0.0000000 1.0000000 0.0000000 10.0000000 7.0000000 17 1 2018-12-02 2018-11-28 100.0000000 76.0000000 80.0000000 64.0000000 74.0000000 0 0 0 5 2018-11-28 21.0000000 <_MOD_>1970-06-07 Amarillo U.S. 1 0 9.2000000 6.0000000 10.7038130 0.0000000 1.5000003 20.0000000 10080.0000000 7.0000000 Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta 194.4406400 0.0000000 18 1 1 2.1900000 <_MOD_>1970-06-07 Citra 0 0 12.6000000 2.0000000 7.1358754 0.0000000 1.0000002 15.0000000 10080.0000000 7.0000000 194.4406400 0.0000000 19 1 1 2.0000000 <_MOD_>2018-12-19 Mosaic 0 0 11.3000000 2.0000000 7.1358754 0.0000000 1.0000002 15.0000000 10080.0000000 7.0000000 194.4406400 0.0000000 20 1 1 2.0000000 <_MOD_>1970-06-07 Amarillo U.S. 1 0 9.2000000 6.0000000 10.7038130 0.0000000 1.5000003 20.0000000 4320.0000000 3.0000000 Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta 194.4406400 0.0000000 21 1 1 2.1900000 <_MOD_>1970-06-07 Citra 0 0 12.6000000 2.0000000 8.9198438 0.0000000 1.2500002 15.0000000 4320.0000000 3.0000000 194.4406400 0.0000000 22 1 1 2.0000000 <_MOD_>2018-12-19 Mosaic 0 0 11.3000000 2.0000000 7.1358754 0.0000000 1.0000002 15.0000000 4320.0000000 3.0000000 194.4406400 0.0000000 23 1 1 2.0000000 <_TExpanded>1 0 <_MOD_>2018-11-28 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 2 0 0 1.0680000 1 1.0200000 1 1.0180000 0 1.0110000 0 828.4435563 1 1.0580000 1 1.0580000 1 Heated 24.5L to 76 deg by accident, down to 70.8 with mashin. Should have been 66.7. I didnt insulate/put lid on and stirred every 10 mins for first 30 mins until it dropped to 66.4 then I covered it. Put grains into a bucket and cold water sparged twice to collect 24.5L of wort at 1.058. Topped up and boiled. Messed up and didnt cool the wort before whirpooling. This liklely added 10-15 mins to all the hops increasing bitterness. Pitched 24 hours later due to lack of yeast. No activity at 20h, so increased from 18 to 19 degrees. High krausen 24 hours later, activity stopped by day 4, but dry hopped on day 3 as per schedule to get biotransformation. Second dry hop. Transferred with silicone tube. Collected/harvested yeast. Only got about 17-18L. Changed future recipies to compensate 30.0000000 This recipe was imported and the volumes are all wrong Its too bitter! Needed to get temp down faster and not put whirlpool hops in til later Should have changed the AA's in the hops as they were not accurate 2.4000000 5.2000000 0 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0360000 1.0360000 30 155.0000000 0 1.0000000 0.0000000 0 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 1 1 0 0 0 100.0000000 0.0000000 0.0000000 90.0000000 175.0000000 0.0000000 0 0 3.4000000 0.0000000 30.0000000 <_MOD_>2018-12-30 05 - Belgian Wit Sean 2018-12-19 1992-02-01 1 727.0014882 1 659.3734427 1 0 0 5100 2700 -1 0 0 <_MOD_>1970-01-01 01 - My 33L BIAB Stovetop 3 0 997.5136698 132.7006676 1 0.3000000 37.1954250 0.0000000 1 1 842.5327324 60.0000000 10.0000000 1 67.6280454 33.8140227 4.0000000 135.2560908 710.0944768 67.6280454 0.0000000 65.0000000 100.0000000 164.0419948 0 0 <_MOD_>1970-01-01 Witbier Belgian Ale BJCP 2015 1 24 -1 0 1.0440000 1.0520000 1.0080000 1.0120000 8.0000000 20.0000000 2.6000000 3.4000000 2.0000000 4.0000000 4.5000000 5.5000000 A refreshing, elegant, tasty, moderate-strength wheat-based ale. History: A 400-year-old Belgian beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time, both with modern craft brewers and mass-market producers who see it as a somewhat fruity summer seasonal beer. Style Comparison: Low bitterness level with a balance similar to a Weissbier, but with spice and citrus character coming from additions rather than the yeast. Aroma: Moderate malty sweetness (often with light notes of honey and/or vanilla) with light, grainy, spicy wheat aromatics, often with a bit of tartness. Moderate perfumy coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy-orangey fruitiness. A low spicy-herbal hop aroma is optional, but should never overpower the other characteristics. Vegetal, celery-like, or ham-like aromas are inappropriate. Spices should blend in with fruity, floral and sweet aromas and should not be overly strong. Appearance: Very pale straw to very light gold in color. The beer will be very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow appearance. Dense, white, moussy head. Head retention should be quite good. Flavor: Pleasant malty-sweet grain flavor (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness. Refreshingly crisp with a dry, often tart, finish. Can have a low bready wheat flavor. Optionally has a very light lactic-tasting sourness. Herbal-spicy flavors, which may include coriander and other spices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor is low to none, and if noticeable, never gets in the way of the spices. Hop bitterness is low to medium-low, and doesn’t interfere with refreshing flavors of fruit and spice, nor does it persist into the finish. Bitterness from orange pith should not be present. Vegetal, celery-like, ham-like, or soapy flavors are inappropriate. Mouthfeel: Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Despite body and creaminess, finishes dry and often a bit tart. Effervescent character from high carbonation. Refreshing, from carbonation, light acidity, and lack of bitterness in finish. No harshness or astringency from orange pith. Should not be overly dry and thin, nor should it be thick and heavy. Comments: The presence, character and degree of spicing and lactic sourness varies. Overly spiced and/or sour beers are not good examples of the style. Coriander of certain origins might give an inappropriate ham or celery character. The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable. Most examples seem to be approximately 5% ABV. About 50% unmalted wheat and 50% pale barley malt (usually Pils malt) constitute the grist. In some versions, up to 5-10% raw oats may be used. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Other spices (e.g., chamomile, cumin, cinnamon, Grains of Paradise) may be used for complexity but are much less prominent. Ale yeast prone to the production of mild, spicy flavors is very characteristic. In some instances a very limited lactic fermentation, or the actual addition of lactic acid, is done. Allagash White, Blanche de Bruxelles, Celis White, Hoegaarden Wit, Ommegang Witte, St. Bernardus Witbier, Wittekerke http://www.bjcp.org <_MOD_>2018-12-12 BIAB, Medium Body 211.6431130 71.9600000 212.0000000 71.9600000 5.2000000 168.0800000 0 95.0000000 1 0 1 37.1954250 868.4949308 1 Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile. <_MOD_>1970-01-01 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>2018-12-13 Saccharification 0 868.4949308 152.0600000 75.0000000 10.0000000 0.0000000 0.3000000 997.5136698 71.9600000 132.7006676 0.0000000 71.9600000 0.0000000 211.6431130 162.6900883 0.0000000 <_MOD_>2018-12-13 Mash Out 2 0.0000000 168.0000000 10.0000000 7.0000000 0.0000000 0.3000000 997.5136698 71.9600000 132.7006676 0.0000000 71.9600000 868.4949308 211.6431130 120.0000000 0.0000000 <_TExpanded>1 0 1 997.5136698 132.7006676 0.3000000 <_MOD_>1970-01-01 Malt 0 0 1 0.0000000 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_>2018-12-12 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2018-12-12 Simple Ale Fermentation 65.3000000 65.3000000 65.0000000 65.0000000 65.0000000 69.8000000 65.0000000 69.8000000 65.0000000 65.0000000 1 10.0000000 10.0000000 7.0000000 30.0000000 2.0000000 0 Diacetyl rest at the end <_MOD_>1970-01-01 Ingredients 7405 1 1 7182 11 <_XName>Ingredients 16 <_MOD_>2018-12-30 Ashbeck (Tesco) 1003.7510216 1 7.0000000 10.0000000 2.5000000 9.0000000 10.0000000 12.0000000 35.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0078125 1 <_MOD_>2018-12-19 Calcium Chloride 5 Water Agent 868.4949308 1 2.5660283 888.7833444 0.0000000 0.1000000 1 0 60.0000000 Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 2 <_MOD_>2018-12-19 Epsom Salt (MgSO4) 5 Water Agent 868.4949308 1 1.9095535 888.7833444 0.0000000 0.1000000 1 0 60.0000000 Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 3 <_MOD_>2018-12-19 Gypsum (Calcium Sulfate) 5 Water Agent 868.4949308 1 1.6956569 888.7833444 0.0000000 0.1000000 1 0 60.0000000 Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 4 <_MOD_>2018-12-19 Pale Malt, Maris Otter United Kingdom Maris Otter 0 0 1 0.0000000 1 0.0000000 105.8215565 3.0000000 82.5000000 0.0000000 50.0000000 0 5 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_>2018-12-19 Pale Wheat Malt Germany Weyermann 0 0 1 0.0000000 1 105.8219040 105.8215565 4.0000000 75.0000000 0.0000000 50.0000000 0 6 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 0.0442252 <_MOD_>2018-12-19 Hallertau Mittelfruh t90 Hop Pellets 2017 Get Er Brewed 1 0 3.0000000 2.0000000 100.0000000 1.7636981 1.7636981 15.0000000 15.0000000 0.0000000 194.4406400 8.5681294 7 0 1 1.2360392 <_MOD_>2018-12-19 Orange Peel, Bitter 0 Belgian Wit 710.0944768 1 28.0000000 640.0000000 0.0000000 0.0590000 0 0 5.0000000 Made from the Curaco Orange Peel, peels are green-gray in color. Used to add a distinctive flavor to Belgian Wits and White beers. 0.0000000 1 0 8 <_MOD_>2018-12-19 Coriander Seed 0 Belgian Wit 710.0944768 1 9.0000000 640.0000000 0.0000000 0.2500000 0 0 5.0000000 Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel. 0.0000000 1 0 9 <_MOD_>2018-12-19 Belgian Wit Mangrove Jack's M21 0 1 0 0.0000000 1.0000000 0.0000000 8.0000000 2.7500000 11 1 2018-12-19 2018-12-13 50.0000000 70.0000000 75.0000000 64.0000000 77.0000000 0 0 0 5 2016-06-13 Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers. AROMA CHARACTERISTICS: Belgian Wit yeast presents a very light spice with a hint of bubble-gum character, this yeast works exceptionally well with botanics. FLAVOR/MOUTHFEEL CHARACTERISTICS: This yeast has a slightly suppressed Belgian character presenting as phenolic and dry, fruity and very complex character. The mouthfeel is smooth, light, dry and crisp. HIGHER ALCOHOL BEERS: With a medium attenuation this strain will struggle with extremely high alcohol beers and may become stressed. 1.6600000 <_MOD_>2018-12-19 Black Peppercorn (cracked) 0 710.0944768 1 2.2105263 642.4664314 0.0000000 1.0000000 0 0 5.0000000 0.0000000 1 0 10 <_TExpanded>1 0 <_MOD_>1970-01-01 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 2 0 0 1.0590000 1 1.0190000 1 0.0000000 1 1.0110000 0 845.3505676 1 1.0530000 1 0.0000000 1 Bumped to 3kg each as read that M21 yeast finishes at high FG Rehydrated yeast prior to pitching Made with ashbeck Mashed in at 71.1c (resulted in temp of 65.3 which dropped to 63.0 after 65m) Had to take out a litre as target volume was 30.2. Lid made fluid spill over so reduced in BS to 29.5L with 4L top up (cold water sparge) Overshot volume and OG Accidentally put hops in at 60m, took out after 5m, rinsed with a little cold water and re-added at 12m Started cooling quickly. 30.0000000 2.8000000 0.0000000 1 5.2000000 88.0000000 0 0.0000000 1 0.0000000 1 1.0360000 1.0360000 30 155.0000000 0 1.0000000 3.3814023 0 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 1 0 0 Yellow Balanced (Under 6 SRM) 0 50.0000000 7.0000000 5.0000000 75.0000000 60.0000000 0.0000000 0 0 3.4000000 0.0000000 30.0000000 <_TExpanded>1 0