<_MOD_>2019-09-07
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2019-09-07
Russian Imperial Stout 20L
Indupropil
2019-09-05
1992-02-01
676.2765565
1
640.0000000
0
0
0
0
0
0
0
<_MOD_>2017-02-03
Indupropil - 26L Pre / 22L Pos / 20L Ferm / 18L Env
1098.9494044
88.1849200
1
0.2100000
0.0000000
152.1622252
1
1
874.9327949
60.0000000
9.0000000
1
135.2553113
33.8138278
4.0000000
0.0000000
676.2765565
67.6276557
0.0000000
70.0000000
100.0000000
1
20
<_MOD_>2017-02-03
Imperial Stout
American Porter and Stout
BJCP 2015
3
20
0
1.0750000
1.1150000
1.0180000
1.0300000
50.0000000
90.0000000
2.2000000
2.8000000
30.0000000
40.0000000
8.0000000
12.0000000
An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess. History: A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era, both in England as a revival and in the United States as a reinterpretation or re-imagination by extending the style with American characteristics. Style Comparison: Like a black barleywine with every dimension of flavor coming into play. More complex, with a broader range of possible flavors than lower-gravity stouts.
Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot, or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn’t be sour. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics. Appearance: Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Flavor: Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing. Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable, but not a primary characteristic; in well-conditioned versions, the alcohol can be deceptive. Should not be syrupy or under-attenuated. Carbonation may be low to moderate, depending on age and conditioning. Comments: Traditionally an English style, but it is currently much more popular and widely available in America where it is a craft beer favorite, not a curiosity. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between the two variants are allowable as well, which is why it is counter-productive to designate a sub-type when entering a competition. The wide range of allowable characteristics allow for maximum brewer creativity. Judges must be aware of the broad range of the style, and not try to judge all examples as clones of a specific commercial beer.
Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. American or English ale yeast.
American –Bell’s Expedition Stout, Cigar City Marshal Zhukov’s Imperial Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Sierra Nevada Narwhal Imperial Stout; English – Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout
http://www.bjcp.org
<_MOD_>2017-02-03
Single Infusion, Medium Body
264.5547600
72.0000000
212.0000000
72.0000000
5.4000000
168.8000000
0
100.0000000
0
0
1
152.1622252
640.0000000
0
Infusão simples com relação água/malte de 2,8L/kg, arriando em temperatura um pouco mais elevada que o objetivo para compensar a perda de temperatura ocasionada pela inserção dos grãos. Elevação para Mash Out subindo 1ºC por minuto.
<_MOD_>2017-02-03
steps
7432
1
1
7149
2
<_XName>steps
16
<_MOD_>2019-09-07
Mash In
0
710.0903844
152.6000000
60.0000000
2.0000000
152.1622252
0.2100000
1098.9494044
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
264.5547600
161.6082295
0.0000000
<_MOD_>2019-09-07
Mash Out
0
0.0000000
168.8000000
9.0000000
10.0000000
0.0000000
0.2100000
1098.9494044
72.0000000
0.0000000
152.6000000
72.0000000
862.2526096
264.5547600
168.8000000
0.0000000
<_TExpanded>1
0
1098.9494044
88.1849200
0.2100000
<_MOD_>2017-02-03
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_>2017-02-03
Corn Sugar
70.0000000
0
Corn Sugar
100.0000000
Use corn sugar for priming the beer
<_MOD_>2017-02-03
Ale, Two Stage
64.4000000
66.2000000
71.6000000
71.6000000
65.0000000
32.0000000
65.0000000
32.0000000
1
7.0000000
7.0000000
7.0000000
30.0000000
1
<_MOD_>2017-02-03
Ingredients
7405
1
1
7182
9
<_XName>Ingredients
16
<_MOD_>2019-09-07
Malte Pilsen
0
1
0.0000000
229.2807920
2.0000000
82.6086957
0.0000000
86.6666667
0
1
1.5000000
5.0000000
110.0000000
13.0000000
0.0000000
0
1
100.0000000
60.0000000
0.1093750
<_MOD_>2019-09-07
Caramunich III
0
1
0.0000000
8.8184920
76.1421320
80.0700000
0.0000000
3.3333333
0
2
0.0000000
4.7000000
0.0000000
0.0000000
0.0000000
0
0
10.0000000
German crystal malt. Adds maltiness, body, aroma and color.
60.0000000
0.0781250
<_MOD_>2019-09-07
Cevada Torrada
0
1
0.0000000
8.8184920
507.6142132
55.0000000
0.0000000
3.3333333
0
3
1.5000000
5.0000000
0.0000000
13.2000000
0.0000000
0
0
10.0000000
Roasted at high temperature to create a burnt, grainy, coffee like flavor.
Imparts a red to deep brown color to beer, and very strong roasted flavor.
Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.
60.0000000
0.0800000
<_MOD_>2019-09-07
Malte Chocolate/Carafa Tipo I
0
1
0.0000000
8.8184920
456.8527919
65.2173913
0.0000000
3.3333333
0
4
1.5000000
5.0000000
0.0000000
7.0000000
0.0000000
0
0
10.0000000
60.0000000
0.0931250
<_MOD_>2019-09-07
Special W
Germany
0
1
0.0000000
8.8184920
152.2842640
65.2000000
0.0000000
3.3333333
0
5
1.5000000
4.0000000
0.0000000
0.0000000
0.0000000
0
1
10.0000000
Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.
60.0000000
0.0800000
<_MOD_>1970-03-02
Warrior
U.S.
2
0
15.0000000
4.7500000
33.3333333
0.0000000
0.8818490
24.0000000
60.0000000
0.0000000
High alpha hops from Yakima Chief Ranches. Also called YCR-5. Mild aroma and low cohumulone content - primarily for bittering.
Used for: Ales, stouts
Aroma: Neutral, clean, mild
Substitutes: Nugget, Columbus, Magnum
40.0362820
6
0
1
1.0000000
<_MOD_>2019-09-07
Challenger
United Kingdom
1
0
7.5000000
4.0000000
33.3333333
0.0000000
0.8818490
25.0000000
5.0000000
0.0000000
Variant of Northern Brewers heritage
Used for: Both aroma and bittering for ales and lagers
Aroma: Fruity in flavor, spicy aroma, blends well
Substitutes: N/A
8.5672663
7
0
1
1.0000000
<_MOD_>2017-04-07
Challenger
United Kingdom
1
0
7.5000000
4.0000000
33.3333333
0.0000000
0.8818490
25.0000000
0.0000000
0.0000000
Variant of Northern Brewers heritage
Used for: Both aroma and bittering for ales and lagers
Aroma: Fruity in flavor, spicy aroma, blends well
Substitutes: N/A
5.9312797
8
0
1
1.0000000
<_MOD_>2019-09-07
Fermentis US-05/Lallemand Nottingham/Leveteck TB07
0
1
1
1.7000000
2.0000000
0.0000000
0.0000000
9
1
2019-09-05
2017-01-30
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
<_MOD_>2017-02-03
AgeData
9361
0
1
9357
0
<_XName>AgeData
16
<_TExpanded>1
2
0
0
1.0810000
1
1.0150000
1
1.0180000
0
1.0110000
0
640.0000000
0
1.0650000
1
1.0500000
0
Fermentação por aproximadamente 7 dias a 18ºC. Densidade final esperada de 1.015. Quando estiver se aproximando do fim de fermentação, subir para 22ºC e deixar por sete dias.
Após, cold crash (redução da temperatura para 0ºC) por 48 horas, e estará pronto para ser envasado.
30.0000000
2.3000000
5.2000000
0
5.2000000
88.0000000
0
6.0000000
0
1.0100000
0
1.0360000
30
155.0000000
0
1.0000000
0.0000000
0
338.1382783
541.0212452
72.0000000
20.0000000
38.5786802
9,3 EBC - 191,0 EBC
1.0500000
1
<_TExpanded>1