<_MOD_>1970-01-01
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2018-05-10
Emæh Mosaic
MortenBryg
2018-03-28
1990-06-01
946.7871791
1
760.8111261
1
0
0
0
0
0
0
<_MOD_>2018-03-28
Danbrygger 43 bud
1758.3190470
160.1439600
1
0.1200000
0.0000000
0.0000000
1
1
1238.0087712
60.0000000
10.0000000
1
128.4925457
50.7207417
4.0000000
0.0000000
1014.4148348
33.8138278
0.0000000
75.0000000
100.0000000
0
0
<_MOD_>2018-04-01
American Pale Ale
Pale American Ale
BJCP 2015
2
18
0
1.0450000
1.0600000
1.0100000
1.0150000
30.0000000
50.0000000
2.3000000
3.0000000
5.0000000
10.0000000
4.5000000
6.2000000
A pale, refreshing and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics. An average-strength hop-forward pale American craft beer, generally balanced to be more accessible than modern American IPAs. History: A modern American craft beer era adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Prior to the explosion in popularity of IPAs, was traditionally the most well-known and popular of American craft beers. Style Comparison: Typically lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts. There can be some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops. Less bitterness in the balance and alcohol strength than an American IPA. More balanced and drinkable, and less intensely hop-focused and bitter than session-strength American IPAs (aka Session IPAs).
Aroma: Moderate to strong hop aroma from American or New World hop varieties with a wide range of possible characteristics, including citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon. None of these specific characteristics are required, but hops should be apparent. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuit, caramelly). Fruity esters vary from moderate to none. Dry hopping (if used) may add grassy notes, although this character should not be excessive. Appearance: Pale golden to light amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy. Flavor: Moderate to high hop flavor, typically showing an American or New World hop character (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Low to moderate clean grainy-malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence should be supportive, not distracting. Caramel flavors are often absent or fairly restrained (but are acceptable as long as they don’t clash with the hops). Fruity yeast esters can be moderate to none, although many hop varieties are quite fruity. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish, but the aftertaste should generally be clean and not harsh. Dry hopping (if used) may add grassy notes, although this character should not be excessive. Mouthfeel: Medium-light to medium body. Moderate to high carbonation. Overall smooth finish without astringency and harshness. Comments: New hop varieties and usage methods continue to be developed. Judges should allow for characteristics of modern hops in this style, as well as classic varieties. Becoming more of an international craft style, with local adaptations appearing in many countries with an emerging craft beer market. Hopping styles can vary from the classic large bitterness addition, to more modern late hop-bursted examples; all variations are allowable.
Pale ale malt, typically North American two-row. American or New World hops, with a wide range of allowable characteristics. American or English ale yeast (neutral to lightly fruity). Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Ballast Point Grunion Pale Ale, Firestone Walker Pale 31, Great Lakes Burning River, Sierra Nevada Pale Ale, Stone Pale Ale, Tröegs Pale Ale
http://www.bjcp.org
<_MOD_>2018-03-28
Single Infusion, Light Body, No Mash Out
197.5342208
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_>2018-03-28
steps
7432
1
1
7149
2
<_XName>steps
16
<_MOD_>1970-01-01
Mash In
0
493.8441926
150.8000000
60.0000000
2.0000000
0.0000000
0.1200000
1758.3190470
72.0000000
160.1439600
0.0000000
72.0000000
0.0000000
197.5342208
163.5715590
0.0000000
<_MOD_>1970-01-01
Mash Step
0
0.0000000
170.6000000
10.0000000
4.0000000
0.0000000
0.1200000
1758.3190470
72.0000000
160.1439600
150.8000000
72.0000000
493.8441926
197.5342208
170.6000000
0.0000000
<_TExpanded>1
1
1758.3190470
160.1439600
0.1200000
<_MOD_>2018-03-28
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_>2018-03-28
Table Sugar
70.0000000
0
Table Sugar
109.9000000
Table sugar has no water and is slightly more effective than corn sugar
<_MOD_>2018-03-28
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_>2018-04-01
Ingredients
7405
1
1
7182
9
<_XName>Ingredients
16
<_MOD_>2018-04-17
Viking Pale Ale Malt
Finland, Poland
Viking Malt
0
1
0.0000000
197.5342208
3.0456853
80.0000000
0.0000000
100.0000000
0
1
1.5000000
4.5000000
65.0000000
10.5000000
0.0000000
0
1
100.0000000
Malted from 2-row spring barley. Malting parameters chosen to meet high degree of modification. Malt flavor contributes specially to malty, sweet and nutty notes.
Somewhat lower amylase activity than with pilsner malt. Gives easy prosessing in single step mashings.
60.0000000
0.1791688
<_MOD_>1970-04-25
Mosaic (HBC 369)
U.S.
2
0
11.0000000
3.5000000
12.4999993
0.0000000
0.7054792
25.0000000
60.0000000
0.0000000
Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety.
Used for: Ales, IPA, Experimental Ales
Aroma: Rich in mango, lemon, citrus, pine, and notably, blueberry.
Substitutes: Unknown
Storage: Good (25% AA after 6 months at 20 C)
11-13.5% AA / 3.2-3.9% Beta
19.8482169
2
0
1
5.9250503
<_MOD_>2018-05-10
Irish Moss
1
Clarity
1014.4148348
1
6.0000000
640.0000000
0.0000000
0.2500000
0
0
15.0000000
Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.
1
0
3
<_MOD_>2018-05-10
Mosaic (HBC 369)
U.S.
2
0
11.0000000
3.5000000
12.4999993
0.0000000
0.7054792
25.0000000
10.0000000
0.0000000
Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety.
Used for: Ales, IPA, Experimental Ales
Aroma: Rich in mango, lemon, citrus, pine, and notably, blueberry.
Substitutes: Unknown
Storage: Good (25% AA after 6 months at 20 C)
11-13.5% AA / 3.2-3.9% Beta
7.1964021
4
0
1
5.9250503
<_MOD_>2018-05-10
Mosaic (HBC 369)
U.S.
2
0
11.0000000
3.5000000
18.7500008
0.0000000
1.0582189
25.0000000
1.0000000
0.0000000
Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety.
Used for: Ales, IPA, Experimental Ales
Aroma: Rich in mango, lemon, citrus, pine, and notably, blueberry.
Substitutes: Unknown
Storage: Good (25% AA after 6 months at 20 C)
11-13.5% AA / 3.2-3.9% Beta
1.2838587
5
0
1
5.9250503
<_MOD_>2018-05-02
US Pale Ale Yeast
Crossmyloof Brewery
0
1
2
0.0000000
2.0000000
0.0000000
8.0000000
6
1
2018-03-28
2018-03-28
200.0000000
73.0000000
82.0000000
62.6000000
71.6000000
0
0
0
5
2017-09-01
1.6600000
<_MOD_>2018-05-10
Yeast Nutrient
4
Fermentation
1014.4148348
1
4.0000000
640.0000000
0.0000000
0.2500000
2
2
30.0000000
Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.
1
0
7
<_MOD_>2018-05-10
Mosaic (HBC 369)
U.S.
2
0
11.0000000
3.5000000
21.8750006
0.0000000
1.2345887
25.0000000
60.0000000
11.0000000
Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety.
Used for: Ales, IPA, Experimental Ales
Aroma: Rich in mango, lemon, citrus, pine, and notably, blueberry.
Substitutes: Unknown
Storage: Good (25% AA after 6 months at 20 C)
11-13.5% AA / 3.2-3.9% Beta
0.0000000
8
1
1
5.9250503
<_MOD_>2018-05-10
Mosaic (HBC 369)
U.S.
2
0
11.0000000
3.5000000
34.3749999
0.0000000
1.9400679
25.0000000
60.0000000
5.0000000
Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety.
Used for: Ales, IPA, Experimental Ales
Aroma: Rich in mango, lemon, citrus, pine, and notably, blueberry.
Substitutes: Unknown
Storage: Good (25% AA after 6 months at 20 C)
11-13.5% AA / 3.2-3.9% Beta
0.0000000
9
1
1
5.9250503
<_TExpanded>1
<_MOD_>2018-04-01
AgeData
9361
0
1
9357
0
<_XName>AgeData
16
<_TExpanded>1
2
0
0
1.0520000
1
1.0120000
1
1.0180000
0
1.0110000
0
640.0000000
0
1.0500000
0
1.0500000
0
Starter som en 40L urt med 8,3 kg pale malt. 13L tappes af til Amarillo Emæh. Det giver kuk i effektivitets beregningen, ser det ud til.
30L koges i Danbrygger.
50% RO vand
4,7kg Fuglsang Pale Malt
3,6 kg Viking Pale Malt
Malt i ved ca. 50 grader.
Mæsk omrørt 1 gang ved ca. 25 minutter.
Meget store udsving på mæsk temperatur. Vi skal have kigget på at bruge færre Watt, når temperaturen skal vedligeholdes.
I gærringsskab ved 18 grader.
Karboneret med 220g almindeligt sukker. 27L x 8g. (Der var så kun 23L men meget trub.)
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1.0100000
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1.0360000
30
155.0000000
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1.0000000
0.0000000
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640.0000000
640.0000000
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1.0500000
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<_TExpanded>1