<_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 1 <_TExpanded>1