<_MOD_>1970-01-01 Recipes 7372 1 0 123 1 <_XName>Recipes 16 <_MOD_>2018-06-18 10 - Mignonne, allons voir si la rose Patrick 2018-06-16 1992-02-01 1 534.2615587 1 0.0000000 0 0 0 1920 1800 -1 0 0 <_MOD_>2018-06-18 Brew Monk 0 0 1014.4148348 317.4657120 1 0.1200000 67.6276557 67.6276557 1 1 858.7303358 60.0000000 10.0000000 1 101.4414835 50.7207417 4.0000000 0.0000000 676.2765565 135.2553113 0.0000000 70.0000000 100.0000000 0.0000000 0 5 <_MOD_>2018-06-18 Fruit Beer Fruit Beer BJCP 2015 1 29 -1 2 1.0200000 1.0900000 1.0060000 1.0160000 5.0000000 50.0000000 2.0000000 3.0000000 2.0000000 50.0000000 2.0000000 10.0000000 A harmonious marriage of fruit and beer, but still recognizable as a beer. The fruit character should be evident but in balance with the beer, not so forward as to suggest an artificial product. Other details vary by base style. Entry Instructions: The entrant must specify a base style, but the declared style does not have to be a Classic Style. The entrant must specify the type(s) of fruit used. Soured fruit beers that aren’t lambics should be entered in the American Wild Ale category. The Fruit Beer category is for beer made with any fruit or combination of fruit under the definitions of this category. The culinary, not botanical, definition of fruit is used here – fleshy, seed-associated structures of plants that are sweet or sour, and edible in the raw state. Examples include pome fruit (apple, pear, quince), stone fruit (cherry, plum, peach, apricot, mango, etc.), berries (any fruit with the word ‘berry’ in it), currants, citrus fruit, dried fruit (dates, prunes, raisins, etc.), tropical fruit (banana, pineapple, guava, papaya, etc.), figs, pomegranate, prickly pear, and so on. It does not mean spices, herbs, or vegetables as defined in Category 30, especially botanical fruit treated as culinary vegetables. Basically, if you have to justify a fruit using the word “technically” as part of the description, then that’s not what we mean. OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer. Aroma: The distinctive aromatics associated with the declared fruit should be noticeable in the aroma; however, note that some fruit (e.g., raspberries, cherries) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries) – allow for a range of fruit character and intensity from subtle to aggressive. The additional aromatics should blend well with whatever aromatics are appropriate for the declared base beer style. Appearance: Appearance should be appropriate for the declared base beer and declared fruit. For lighter-colored beers with fruits that exhibit distinctive colors, the color should be noticeable. Note that the color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. Fruit beers may have some haze or be clear, although haze is a generally undesirable. The head may take on some of the color of the fruit. Flavor: As with aroma, the distinctive flavor character associated with the declared fruit should be noticeable, and may range in intensity from subtle to aggressive. The balance of fruit with the underlying beer is vital, and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a ‘fruit juice drink.’ Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters, should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. Remember that fruit generally add flavor not sweetness to fruit beers. The sugar found in fruit is usually fully fermented and contributes to lighter flavors and a drier finish than might be expected for the declared base style. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the declared base beer style. Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style. Smaller and darker fruit have a tendency to add a tannic depth that should overwhelm the base beer. Comments: Overall balance is the key to presenting a well-made fruit beer. The fruit should complement the original style and not overwhelm it. The key attributes of the underlying style will be different with the addition of fruit; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination. Varies with base style. Bell’s Cherry Stout, Dogfish Head Aprihop, Ebulum Elderberry Black Ale, Founders Rübæus http://www.bjcp.org <_MOD_>2018-06-18 Double Infusion, Medium Body 185.1883320 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 135.2553114 640.0000000 0 Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts. <_MOD_>2018-06-18 steps 7432 1 1 7149 3 <_XName>steps 16 <_MOD_>1970-01-01 Protein Rest 0 333.3389976 122.0000000 30.0000000 2.0000000 135.2553114 0.1200000 1014.4148348 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 185.1883320 129.1980101 0.0000000 <_MOD_>1970-01-01 Saccharification 0 296.3013312 152.0000000 30.0000000 2.0000000 0.0000000 0.1200000 1014.4148348 72.0000000 0.0000000 122.0000000 72.0000000 468.5943090 185.1883320 206.2744684 0.0000000 <_MOD_>1970-01-01 Mash Out 0 259.2636648 168.0000000 10.0000000 2.0000000 0.0000000 0.1200000 1014.4148348 72.0000000 0.0000000 152.0000000 72.0000000 764.8956402 185.1883320 219.3672950 0.0000000 <_TExpanded>1 0 0 1014.4148348 317.4657120 0.1200000 <_MOD_>2018-06-18 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_>2018-06-18 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2018-06-18 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_>2018-06-18 Ingredients 7405 1 1 7182 13 <_XName>Ingredients 16 <_MOD_>2018-11-15 Pilsner (2 Row) Bel Belgium 0 0 1 0.0000000 1 0.0000000 105.8219040 2.0000000 79.0000000 0.0000000 51.0204082 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_>2018-11-15 Wheat, Flaked US 0 0 1 0.0000000 1 0.0000000 35.2739680 2.0304569 77.0000000 0.0000000 17.0068027 0 2 1.5000000 9.0000000 0.0000000 16.0000000 0.0000000 0 1 40.0000000 60.0000000 1.5000000 <_MOD_>2018-11-15 Maris Otter Malt (Muntons) United Kingdom Muntons 0 0 1 0.0000000 1 0.0000000 28.2191744 3.0000000 78.2608696 0.0000000 13.6054422 0 3 2.0000000 3.0000000 62.0000000 9.7000000 0.0000000 0 1 100.0000000 Muntons Maris Otter malt is a 2-row winter variety of barley specially bred for use in the brewing industry. It has a low nitrogen content and high quality malt characteristics which give beers a lush, full flavor profile. It is generally regarded as having a more rich maltiness than standard American 2-row varieties that have been bred specifically for yield. Plump kernels with good husks for filtration, Maris Otter has a breadiness that goes well in British style ales, but may be used in any recipe where more malt character and a more rounded flavor are desired. 60.0000000 0.1556250 <_MOD_>2018-11-15 Acid Malt Germany 0 0 1 2.0000000 1 0.0000000 8.8184920 3.0000000 58.7000000 0.0000000 4.2517007 0 4 1.5000000 4.0000000 0.0000000 6.0000000 0.0000000 0 1 10.0000000 Acid malt contains acids from natural lactic acids. Used by German brewers to adjust malt PH without chemicals to adhere to German purity laws. Also enhances the head retention. 60.0000000 0.0800000 Pale Liquid Extract <_MOD_>2018-11-15 Malt de Seigle U.S.A. 0 0 1 0.0000000 1 0.0000000 7.0547936 4.7208122 63.0000000 0.0000000 3.4013605 0 5 1.5000000 4.0000000 75.0000000 10.3000000 0.0000000 0 1 15.0000000 Ajoute un caractère sec et vif à la bière. Donne une couleur rouge profonde et une saveur distincte de seigle. Doit être limité à 10-15% à l'empâtage afin d'éviter d'éventuels problèmes de filtration. 60.0000000 0.0799456 <_MOD_>2018-11-15 Columbus (Tomahawk) U.S. 0 0 14.0000000 5.0000000 100.0000000 0.0000000 0.4938355 40.0000000 30.0000000 0.0000000 Créé spécialement pour remplacer le Centennial - houblon au fort taux d'acides alpha. Utilisation : amérisant, saveur, arôme - IPA, American Pale Ale, Stout, Lager Arôme : âcre, épicé. Fortement aromatique avec une saveur amère très "propre" Remplaçants : Centennial 194.4406400 18.3718420 6 0 1 1.0007382 <_MOD_>2018-11-15 Safbrew Wheat DCL/Fermentis WB-06 4 1 1 1.7000000 1.0000000 0.0000000 10.0000000 6.0000000 7 1 2018-06-16 2018-06-16 200.0000000 66.0000000 70.0000000 59.0000000 75.0000000 0 0 0 5 2011-03-06 Wheat beers A specialty yeast for wheat beer fermentation. The yeast produces a subtle estery and phenlol flavor typical of wheat beers. 1.6600000 <_MOD_>2018-11-15 Sucre de Canne (et de betterave) U.S.A. 2 5 1 0.0000000 1 0.0000000 10.5821904 0.0000000 100.0000000 0.0000000 5.1020408 0 8 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 7.0000000 Sucre blanc ordinaire de cuisine. Allège la saveur et le corps de la bière. Peut contribuer à donner une saveur cidreuse à la bière si non fermenté à basse température ou si utilisé en grande quantité. 60.0000000 0.0799456 <_MOD_>2018-11-15 Sucre, Table (saccharose) U.S.A. 2 5 1 0.0000000 1 0.0000000 1.7636984 1.0152284 100.0000000 0.0000000 0.8503401 0 9 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 10.0000000 Sucre blanc de table, ou saccharose principalement utilisé pour augmenter l'alcool. Utilisé en trop grosse quantité ajoute une saveur cidreuse à la bière. 60.0000000 0.0799456 <_MOD_>2018-11-15 Groseille rouge 3 Bière aux fruits 676.2765565 1 2000.0000000 676.2804541 5000.0000000 1.0000000 3 3 2.0000000 0.0000000 1 0 10 <_MOD_>2018-11-15 Fruit de la passion 3 676.2765565 4 0.9999942 676.2804541 0.0000000 1.0000000 3 3 3.0000000 NB : contient 50 gr de sucre 0.0000000 1 0 11 <_MOD_>2018-11-15 Sorbitol 2 7 1 0.0000000 1 0.0000000 5.6438349 0.0000000 0.0000000 0.0000000 2.7210884 1 12 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 1.0000000 60.0000000 0.0000000 <_MOD_>2018-11-15 Sucre, Table (saccharose) U.S.A. 2 7 1 0.0000000 1 0.0000000 4.2328762 1.0152284 100.0000000 0.0000000 2.0408163 0 13 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 10.0000000 Sucre blanc de table, ou saccharose principalement utilisé pour augmenter l'alcool. Utilisé en trop grosse quantité ajoute une saveur cidreuse à la bière. 60.0000000 0.0799456 <_TExpanded>1 0 <_MOD_>2018-06-18 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 2 0 0 1.0660000 1 1.0100000 1 1.0180000 0 1.0110000 0 743.9084995 1 1.0520000 1 1.0520000 1 Les groseilles doivent être stérilisées dans cocotte-minute avec 2 l d’eau et 300 gr de sucre 18/6 Comme il n’y a que 15,8 l de moût, j’ajoute 4,2 l d’eau bouillie pour arriver à 20 l. (15,8 * 1066 + 4,2 * 1000)/20 = 1052. Comme la recette indiquait 1054, c’est parfait. 24/6 Pasteurisé 2,140 kgs groseilles rouges avec queues + 2l eau + 300 gr sucre 0btenu 2,5 l de liquide à 1011 (10 BX). J’ai mis dans le moût les groseilles (avec peaux, grains et queues) et le liquide sucré. 2/7 Ajouté 1 kg de purée de fruits de la passion (contenant 50 gr de sucre). La fermentation reprend. 7/7 Densité 1010. La fermentation s’est calmée. J’ai retiré les groseilles. 13/7 Densite 1010 Corps trop léger. Ajouté sorbitol. 22/7 Embouteillé 21l de bière. Densité 1014 avec le sorbitol. 30.0000000 2.3000000 0.0000000 0 5.2000000 88.0000000 0 0.0000000 0 0.0000000 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 <_TExpanded>1 0