<_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