<_MOD_>2019-09-07
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2019-09-05
APA Amarillo 40L
Indupropil
2019-09-05
1992-02-01
338.1382783
1
640.0000000
0
0
0
0
0
0
0
<_MOD_>2019-09-04
Indupropil - 49L Pre / 43L Pos / 40L Ferm / 38L Env
1521.6222522
123.4588880
1
0.2100000
0.0000000
192.7388186
1
1
1682.2379345
60.0000000
9.0000000
1
202.8829670
67.6276557
4.0000000
0.0000000
1352.5531131
67.6276557
0.0000000
70.0000000
100.0000000
1
20
<_MOD_>2019-09-04
American Pale Ale
Pale American Ale
BJCP 2015
2
18
0
1.0450000
1.0600000
1.0100000
1.0150000
30.0000000
50.0000000
2.3000000
3.0000000
5.0000000
10.0000000
4.5000000
6.2000000
A pale, refreshing and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics. An average-strength hop-forward pale American craft beer, generally balanced to be more accessible than modern American IPAs. History: A modern American craft beer era adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Prior to the explosion in popularity of IPAs, was traditionally the most well-known and popular of American craft beers. Style Comparison: Typically lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts. There can be some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops. Less bitterness in the balance and alcohol strength than an American IPA. More balanced and drinkable, and less intensely hop-focused and bitter than session-strength American IPAs (aka Session IPAs).
Aroma: Moderate to strong hop aroma from American or New World hop varieties with a wide range of possible characteristics, including citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon. None of these specific characteristics are required, but hops should be apparent. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuit, caramelly). Fruity esters vary from moderate to none. Dry hopping (if used) may add grassy notes, although this character should not be excessive. Appearance: Pale golden to light amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy. Flavor: Moderate to high hop flavor, typically showing an American or New World hop character (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Low to moderate clean grainy-malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence should be supportive, not distracting. Caramel flavors are often absent or fairly restrained (but are acceptable as long as they don’t clash with the hops). Fruity yeast esters can be moderate to none, although many hop varieties are quite fruity. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish, but the aftertaste should generally be clean and not harsh. Dry hopping (if used) may add grassy notes, although this character should not be excessive. Mouthfeel: Medium-light to medium body. Moderate to high carbonation. Overall smooth finish without astringency and harshness. Comments: New hop varieties and usage methods continue to be developed. Judges should allow for characteristics of modern hops in this style, as well as classic varieties. Becoming more of an international craft style, with local adaptations appearing in many countries with an emerging craft beer market. Hopping styles can vary from the classic large bitterness addition, to more modern late hop-bursted examples; all variations are allowable.
Pale ale malt, typically North American two-row. American or New World hops, with a wide range of allowable characteristics. American or English ale yeast (neutral to lightly fruity). Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Ballast Point Grunion Pale Ale, Firestone Walker Pale 31, Great Lakes Burning River, Sierra Nevada Pale Ale, Stone Pale Ale, Tröegs Pale Ale
http://www.bjcp.org
<_MOD_>2019-09-04
Single Infusion, Light Body, No Mash Out
352.7396800
72.0000000
212.0000000
72.0000000
5.4000000
168.8000000
0
100.0000000
0
0
1
192.7388186
640.0000000
0
Infusão simples com relação água/malte de 2,7L/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_>2019-09-04
steps
7432
1
1
7149
2
<_XName>steps
16
<_MOD_>2019-08-27
Mash In
0
912.9733514
150.8000000
75.0000000
2.0000000
192.7388186
0.2100000
1521.6222522
72.0000000
123.4588880
0.0000000
72.0000000
0.0000000
352.7396800
161.7283722
0.0000000
<_MOD_>2019-09-04
Mash Out
0
0.0000000
168.8000000
10.0000000
4.0000000
0.0000000
0.2100000
1521.6222522
72.0000000
123.4588880
150.8000000
72.0000000
1105.7121700
352.7396800
168.8000000
0.0000000
<_TExpanded>1
1
1521.6222522
123.4588880
0.2100000
<_MOD_>2019-09-04
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_>2019-09-04
Corn Sugar
70.0000000
0
Corn Sugar
100.0000000
Use corn sugar for priming the beer
<_MOD_>2019-09-04
Ale, Two Stage
64.4000000
64.4000000
68.0000000
68.0000000
65.0000000
32.0000000
65.0000000
32.0000000
1
5.0000000
3.0000000
7.0000000
7.0000000
1
<_MOD_>2019-09-04
Ingredients
7405
1
1
7182
6
<_XName>Ingredients
16
<_MOD_>2019-09-07
Malte Pale Ale
0
1
0.0000000
317.4657120
3.5000000
82.6086957
0.0000000
90.0000000
0
1
1.5000000
5.0000000
90.0000000
10.0000000
0.0000000
0
1
100.0000000
60.0000000
0.1093750
<_MOD_>2019-09-07
Cara Ruby/Carared
0
1
0.0000000
35.2739680
25.4000000
77.0000000
0.0000000
10.0000000
0
2
0.0000000
4.7000000
0.0000000
0.0000000
0.0000000
0
1
20.0000000
Atributos
Um malte belga caramelizado de cor intermediária. Alta temperatura de germinação. Desenvolvimento de sabor a até 220°C, aroma intenso.
Características
Château Cara Ruby® produz um aroma rico e doce como caramelo e um sabor singular de toffee, proporcionando uma cor de dourado a âmbar intermediário na cerveja. Uma característica distintiva de todos os maltes Cara é sua vitrificação.
Uso
Brown Ales, Brune des Flandres, Bock, Ales escocesas. Até 20% da mistura.
Cor do mosto: 50 EBC/ 19.3 Lovibond
Parâmetro:
Umidade % 4.7
Extrato (base seca) % 78.0
Cor do mosto EBC(Lov.) 45.0 (17.4)-55.0 (21.2)
Sacarificação Minutes Normal
60.0000000
0.0000000
<_MOD_>1970-03-02
Zeus
U.S.
0
0
15.0000000
5.0000000
9.0909086
0.0000000
0.7054792
45.0000000
60.0000000
0.0000000
Super high alpha bittering hops developed in the Yakima Valley, WA
Used for: Bittering, intense aroma
Aroma: Aromatic, pleasant
Substitutes: Other high alpha hops
19.0210978
3
0
1
1.0000000
<_MOD_>1970-03-02
Amarillo
U.S.
1
0
7.2000000
6.0000000
45.4545457
8.0000000
3.5273962
20.0000000
0.0000000
0.0000000
Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma.
Used for: IPAs, Ales
Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes.
Substitutes: Cascade, Centennial, Simcoe
Storage: Good
8-11% AA / 6-7% Beta
13.5398293
4
0
1
2.1900000
<_MOD_>2019-09-07
Fermentis US-05/Lalleman Nottingham/Levteck TB10
0
1
1
1.7000000
2.0000000
0.0000000
0.0000000
5
1
2019-09-05
2017-01-23
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
<_MOD_>1970-03-02
Amarillo
U.S.
1
0
7.2000000
6.0000000
45.4545457
8.0000000
3.5273962
20.0000000
0.0000000
3.0000000
Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma.
Used for: IPAs, Ales
Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes.
Substitutes: Cascade, Centennial, Simcoe
Storage: Good
8-11% AA / 6-7% Beta
0.0000000
6
1
1
2.1900000
<_TExpanded>1
<_MOD_>2019-09-04
AgeData
9361
0
1
9357
0
<_XName>AgeData
16
<_TExpanded>1
2
0
0
1.0550000
1
1.0100000
0
1.0180000
0
1.0110000
0
640.0000000
0
1.0500000
0
1.0500000
0
Fermentação por aproximadamente 5 dias a 18ºC. Densidade final esperada de 1.010. Quando estiver se aproximando do fim, subir para 20ºC, realizar o dry hopping dosando o lúpulo acima da superfície da cerveja, e deixar por três dias.
Após, cold crash (redução da temperatura para 0ºC) por 48 horas, e estará pronto para ser envasado, se estiver clarificado, podendo ser utilizado solução de clarificação a parte, como gelatina.
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
676.2765565
874.9327949
70.0000000
32.0000000
10.0000000
1.0500000
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