<_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