<_MOD_>1969-12-31
Recipes
7372
1
0
123
1
<_XName>Recipes
16
<_MOD_>2018-11-15
Primo Sneeuw
Exit 12 Brewery
2018-11-18
1992-02-01
1
675.8400000
1
608.0000000
1
0
0
5520
1800
-1
0
0
<_MOD_>2018-11-15
ROBOBREW
0
0
1024.0000000
287.2000000
1
0.1200000
0.0000000
0.0000000
1
1
856.2666667
60.0000000
10.0000000
1
89.6000000
32.0000000
4.0000000
0.0000000
704.0000000
32.0000000
0.0000000
75.0000000
100.0000000
Equipment Profile created by Brian from Short Circuited Brewers. Any questions comments or concerns can be direct to Brian@shortcircuitedbrewers.com
0.0000000
1
0
<_MOD_>2018-11-15
Belgian Dark Strong Ale
Trappist Ale
BJCP 2015
4
26
-1
0
1.0750000
1.1100000
1.0100000
1.0240000
20.0000000
35.0000000
2.5000000
3.2000000
12.0000000
22.0000000
8.0000000
12.0000000
A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. Complex, rich, smooth and dangerous. History: Most versions are unique in character reflecting characteristics of individual breweries, produced in limited quantities and often highly sought-after. Style Comparison: Like a larger dubbel, with a fuller body and increased malt richness. Not as bitter or hoppy as a tripel, but of similar strength.
Aroma: Complex, with a rich-sweet malty presence, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a deep bready-toasty quality often with a deep caramel complexity. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clove-like; light vanilla is possible. Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. Hops are not usually present (but a very low spicy, floral, or herbal hop aroma is acceptable). No dark/roast malt aroma. No hot alcohols or solventy aromas. Appearance: Deep amber to deep coppery-brown in color (dark in this context implies more deeply colored than golden). Huge, dense, moussy, persistent cream- to light tan-colored head. Can be clear to somewhat hazy. Flavor: Similar to aroma (same malt, ester, phenol, alcohol, and hop comments apply to flavor as well). Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. Usually moderately dry to dry finish, although may be up to moderately sweet. Medium-low to moderate bitterness; alcohol provides some of the balance to the malt. Generally malty-rich balance, but can be fairly even with bitterness. The complex and varied flavors should blend smoothly and harmoniously. The finish should not be heavy or syrupy. Mouthfeel: High carbonation but not sharp. Smooth but noticeable alcohol warmth. Body can range from medium-light to medium-full and creamy. Most are medium-bodied. Comments: Authentic Trappist versions tend to be drier (Belgians would say more digestible) than Abbey versions, which can be rather sweet and full-bodied. Traditionally bottle-conditioned (or refermented in the bottle). Sometimes known as a Trappist Quadruple, most are simply known by their strength or color designation.
Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Saazer-type, English-type or Styrian Goldings hops commonly used. Spices generally not used; if used, keep subtle and in the background.
Achel Extra Brune, Boulevard The Sixth Glass, Chimay Grande Réserve, Gouden Carolus Grand Cru of the Emperor, Rochefort 8 & 10, St. Bernardus Abt 12, Westvleteren 12
http://www.bjcp.org
<_MOD_>2018-11-15
Single Infusion, Medium Body, Batch Sparge
265.7760000
68.0000000
212.0000000
75.0000000
5.4000000
168.0000000
1
90.0000000
0
1
1
0.0000000
640.0000000
0
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
<_MOD_>2018-11-15
steps
7432
1
1
7149
1
<_XName>steps
16
<_MOD_>2019-01-18
Mash In
0
664.4400000
152.0000000
90.0000000
2.0000000
0.0000000
0.1200000
1024.0000000
75.0000000
0.0000000
0.0000000
68.0000000
0.0000000
265.7760000
164.2395406
0.0000000
<_TExpanded>1
0
0
1024.0000000
287.2000000
0.1200000
<_MOD_>2018-11-18
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_>2018-11-15
Corn Sugar
70.0000000
0
Corn Sugar
100.0000000
Use corn sugar for priming the beer
<_MOD_>2018-11-15
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_>2018-11-18
Ingredients
7405
1
1
7182
20
<_XName>Ingredients
16
<_MOD_>2019-01-18
Baking Soda
5
Water Agent
664.4400000
1
9.0000000
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
1
<_MOD_>2019-01-18
Lactic Acid
5
Mash pH
664.4400000
5
8.6000000
640.0000000
0.0000000
0.2500000
1
0
60.0000000
Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate.
88.0000000
1
0
2
<_MOD_>2019-01-18
Gypsum (Calcium Sulfate)
5
Water Agent
664.4400000
1
6.5000000
640.0000000
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
3
<_MOD_>1969-12-31
Calcium Chloride
5
Water Agent
664.4400000
1
2.7500000
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
4
<_MOD_>2019-01-18
Rice Hulls
US
3
0
1
0.0000000
1
0.0000000
16.0000000
0.0000000
0.0000000
0.0000000
5.6782693
0
5
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
5.0000000
Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers.
Hulls are neutral in flavor, body and color, and are inert
Good for wheat beers, Wits, and others that have high protein mashes.
60.0000000
0.0800000
<_MOD_>2019-01-18
Brewer's Malt, 2-Row, Premium (Great Western)
US
Great Western
0
0
1
0.0000000
1
0.0000000
160.0000000
2.0000000
80.0000000
0.0000000
56.7826926
0
6
1.1000000
4.0000000
141.0000000
12.5000000
0.0000000
0
1
100.0000000
Premium 2-Row Malt (1.8-2.2°L)
Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.
60.0000000
0.0000000
<_MOD_>2019-01-18
Viking Pale Cookie Malt
Finland
Viking Malt
0
0
1
0.0000000
1
0.0000000
40.0000000
12.6903553
79.0000000
0.0000000
14.1956732
0
7
1.5000000
6.0000000
0.0000000
10.5000000
0.0000000
0
1
25.0000000
Pale Cookie Malt is produced by roasting from high quality pilsner malt. The amylolytic activity of it is negligible.
60.0000000
0.0000000
<_MOD_>2019-01-18
Aromatic Malt (Dingemans)
Belgium
Dingemans
0
0
1
0.0000000
1
0.0000000
16.0000000
19.0000000
80.0000000
0.0000000
5.6782693
0
8
2.0000000
4.5000000
30.0000000
11.5000000
0.0000000
0
1
100.0000000
60.0000000
0.0781250
Caravienne Malt
<_MOD_>1969-12-31
Carafoam (Weyermann)
Germany
Weyermann
0
0
1
0.0000000
1
0.0000000
14.8800000
2.0000000
80.0700000
0.0000000
5.2807904
0
9
1.5000000
4.9000000
0.0000000
0.0000000
0.0000000
0
0
40.0000000
Carafoam (also called Carapils) adds body and head retention without substantially altering flavor. Up to 10% for light beers, 40% for mashed beers
60.0000000
0.0781250
<_MOD_>1969-12-31
Cara 8 (Dingemans)
Belgium
Dingemans
0
0
1
0.0000000
1
8.0000000
8.0000000
7.5000000
65.0000000
0.0000000
2.8391346
0
10
0.0000000
9.5000000
70.0000000
11.5000000
0.0000000
0
1
80.0000000
60.0000000
0.0781250
<_MOD_>2019-01-18
Caramalt Malt - 55L (Bairds)
United Kingdom
Bairds
0
0
1
0.0000000
1
0.0000000
4.4960000
55.0000000
75.0000000
0.0000000
1.5955937
0
11
1.5000000
3.5000000
0.0000000
0.0000000
0.0000000
0
0
20.0000000
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70-80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales.
60.0000000
0.1556250
<_MOD_>1969-12-31
Chocolate (Briess)
US
Briess
0
0
1
0.0000000
1
0.0000000
3.2000000
350.0000000
75.0000000
0.0000000
1.1356539
0
12
0.0000000
5.5000000
0.0000000
0.0000000
0.0000000
0
0
0.0000000
FLAVOR: Rich Roasted Coffee
COLOR: Brown Hues, depending upon usage
color adj with minor/no flavor contribution
1-10% for color in Porter &Stout
The choc flavor is very complementary when used in higher % in Brown Ales, Porters, Stouts &
other Dark
60.0000000
0.0781250
<_MOD_>2019-01-18
Viking Caramel 30
Poland
Viking Malt
0
0
1
0.0000000
1
0.0000000
3.2000000
15.2284264
75.0000000
0.0000000
1.1356539
0
13
1.5000000
6.5000000
0.0000000
10.5000000
0.0000000
0
1
25.0000000
60.0000000
0.0000000
<_MOD_>2019-01-18
Saaz
U.S.
1
0
3.0000000
3.7500000
50.0000000
0.0000000
2.0000000
50.0000000
30.0000000
0.0000000
This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners.
Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners
Aroma: Seasoned herbal character
Substitiutions: Czech Saaz, Polish Lublin, Sterling
Storage: Poor
2-6% AA / 3-4.5% Beta
194.4406400
12.2704835
14
0
1
1.8900000
<_MOD_>2019-01-18
Hallertauer Mittelfrueh
Germany
1
0
3.5000000
4.6000000
50.0000000
0.0000000
2.0000000
45.0000000
20.0000000
0.0000000
Used for: Continental Lagers, German Ales/Lagers, US Lagers
Aroma: Pleasant, assertive, mild herbal aroma
Substitutes: Hallertauer, Mt. Hood, Liberty, Crystal
Examples: Sam Adams Boston Lager, Sam Adams Boston Lightship
194.4406400
11.3859481
15
0
1
1.0000000
<_MOD_>2019-01-18
Candi Syrup, D-45
US
Candi Syrup
1
2
1
0.0000000
1
0.0000000
16.0000000
45.0000000
69.5652174
15.0000000
5.6782693
0
16
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
20.0000000
Candi Syrup used in many Belgian Tripels, Dubbels, and holiday ales. A rich translucent amber syrup. The unmistakable toffee, vanilla, caramel, and lightly toasted flavors. Exceedingly good in Brown Ales or medium Golden Ale's that require an aromatic nose and subtle flavor.
15.0000000
0.3750000
<_MOD_>1969-12-31
Irish Moss
1
Clarity
704.0000000
6
1.0000000
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.
0.0000000
1
0
17
<_MOD_>1969-12-31
Yeast Nutrient
4
Fermentation
704.0000000
6
1.0000000
640.0000000
0.0000000
0.2500000
0
0
10.0000000
Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.
0.0000000
1
0
18
<_MOD_>1969-12-31
Anise, Star
0
Licorice flavor
704.0000000
13
2.0000000
640.0000000
0.0000000
0.2500000
0
0
10.0000000
Star Anise spice adds a strong black licorice flavor to holiday and specialty beers. Boil for 30 minutes to extract flavor.
0.0000000
1
0
19
<_MOD_>2019-01-18
Gnome
Imperial Yeast
B45
0
0
1
0.0000000
1.0000000
0.0000000
12.0000000
10.0000000
20
1
2018-11-18
2018-11-18
200.0000000
72.0000000
76.0000000
65.0000000
75.0000000
0
0
0
5
2017-06-26
Gnome is the yeast for brewing Belgian inspired beers in a hurry. This strain is extremely flocculent and drops out of the beer quickly after fermentation. Gnome produces a nice phenolic character that goes well with hops, as well as with caramel and toffee flavors. Great for Belgian ales that need to be crystal clear without filtration.
21.0000000
<_TExpanded>1
0
<_MOD_>2018-11-15
AgeData
9361
0
1
9357
0
<_XName>AgeData
16
<_TExpanded>1
0
2
0
0
1.0730000
1
1.0090000
1
1.0180000
0
1.0110000
0
844.8000000
1
1.0620000
1
1.0620000
1
11.18.18 — PLANNING
We had a few of the malts already in stock, so that saved us money. Trying to research the best way to add the anisette cookie.
11.30.18 — PLANNING
Grain bill is too big for the Robobrew, so we’re MASHING IN & BATCH SPARGING WITH THE ORANGE COOLER and boiling with the ROBOBREW
MASH
20.76qt = 5.19gal
.19gal = 3.04 cups
GRAIN
Milled grain at same measurement as we always utilize; approx .035 or so. Had a slow flow in the Robobrew but we’ve always had success with it in the cooler w/ 1lb Rice Hulls.
Mashed in by using Robobrew spigot into the cooler. Approx 145 degrees — next time heat the water up more and check the temp of the grain.
UPDATE: Per Beer & Brewing https://beerandbrewing.com/make-your-best-belgian-dark-strong-ale/ — they suggest mashing in around 148 degrees, so that worked out really well!
MASH pH: 5.3 — took a sample in white bowl and put it in freezer for about 20 min or so, after mashing in for about 15-20 min, so we likely were stuck with whatever the pH was going to be. Little time to add more Lactic Acid.
SPARGE: 3.49gal
.49gal = 7.84 cups
.84 cups = 6.72 cups
Added sparge water to Robobrew to heat up with about 1hr 10 min left in the mash.
Salt additions
2.75g Calcuim Chloride - Mash
6.50g Gypsum - Mash
9.00g Baking Soda- Mash
8.60ml Latic Acid - Mash
MASH
Vorlauffed 5 times, color got darker and grain cleared quite well.
FIRST RUNNINGS: 1.077 w/ refractometer. Not using hydrometer on this beer.
YIELD: Approz 3 gallons - forgot to close the ball valve on the robobrew, lost about 1/4-1/2 gallon. Currently at 3 gallons.
SPARGE
Got all 3.49gal of water out at 30 min
PRE-BOIL GRAVITY: 1.062 - 72% - should’ve sparged for 60 minutes
Added all four; yeast nutrient, candi syrup, irish moss, anise at 10 min
OG: 1.073 (Refractometer)
Yield: 20L (5.28gal)
Efficiency: 62%
Pitched yeast @ 70 degrees.
12.18.18 — KEG
Boy, does this beer look PHENOMENAL. A really dark gold matches the style to a T. The 4.75gal number is more of a guess than anything else; and we probably got a little bit more.
FG: 1.009 (Shooting for 1.020)
ABV: 8.5% (Shooting for just that)
Attenuation: 87%!!!!
Carbed in the kegerator at 12PSI — will monitor to see if it increases.
30.0000000
12.18.18 — SAMPLE
I tasted a hydrometer sample and WOW. The star anise comes through a bit strong but the vanilla and the alcohol end hit on the back really round out the beer well. A true winter warmer.
2.3000000
5.3000000
1
5.5000000
88.0000000
1
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
<_TExpanded>1
0