<_MOD_>2019-09-07
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2019-09-05
IPA Columbus 60L
Indupropil
2019-09-05
1992-02-01
676.2765565
1
676.2765565
1
0
0
4500
2400
0
0
<_MOD_>2017-02-03
Indupropil - 74L Pre / 64L Pos / 60L Ferm / 57L Env
2309.4844406
141.0958720
1
0.2100000
0.0000000
243.4595604
1
1
2557.1707294
60.0000000
9.0000000
1
338.1382783
101.4414835
4.0000000
0.0000000
2028.8296696
101.4414835
0.0000000
70.0000000
100.0000000
1
20
<_MOD_>2017-02-03
American IPA
IPA
BJCP 2015
1
21
0
1.0560000
1.0700000
1.0080000
1.0140000
40.0000000
70.0000000
2.4000000
2.9000000
6.0000000
14.0000000
5.5000000
7.5000000
A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through. The IPA category is for modern American IPAs and their derivatives. This does not imply that English IPAs aren’t proper IPAs or that there isn’t a relationship between them. This is simply a method of grouping similar styles for competition purposes. English IPAs are grouped with other English-derived beers, and the stronger Double IPA is grouped with stronger American beers. The term “IPA” is intentionally not spelled out as “India Pale Ale” since none of these beers historically went to India, and many aren’t pale. However, the term IPA has come to be a balance-defined style in modern craft beer. History: The first modern American craft beer example is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has pushed beyond that original beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Ballantine’s IPA, an oak-aged beer using an old English recipe). This style is based on the modern craft beer examples. Style Comparison: Stronger and more highly hopped than an American Pale Ale. Compared to an English IPA, has less of the “English” character from malt, hops, and yeast (less caramel, bread, and toast; more American/New World hops than English; less yeast-derived esters), less body, and often has a more hoppy balance and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance.
Aroma: A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A low to medium-low clean, grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style. Appearance: Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, white to off-white head with good persistence. Flavor: Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. May be slightly sulfury, but most examples do not exhibit this character. Mouthfeel: Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance. Comments: A modern American craft beer interpretation of the historical English style, brewed using American ingredients and attitude. The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the Specialty IPA style. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category.
Pale ale or 2-row brewers malt as the base, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character.
Alpine Duet, Bell’s Two-Hearted Ale, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Lagunitas IPA, Russian River Blind Pig IPA, Stone IPA
http://www.bjcp.org
<_MOD_>2017-02-03
Single Infusion, Light Body
608.4759480
72.0000000
212.0000000
72.0000000
5.4000000
168.8000000
0
100.0000000
0
0
1
243.4595604
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_>1969-12-31
Mash In
0
1633.2078841
150.8000000
75.0000000
2.0000000
243.4595604
0.2100000
2309.4844406
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
608.4759480
160.1069129
0.0000000
<_MOD_>1969-12-31
Mash Out
0
0.0000000
168.8000000
10.0000000
10.0000000
0.0000000
0.2100000
2309.4844406
72.0000000
0.0000000
150.8000000
72.0000000
1876.6674445
608.4759480
168.8000000
0.0000000
<_TExpanded>1
0
2309.4844406
141.0958720
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
64.4000000
68.0000000
68.0000000
65.0000000
32.0000000
65.0000000
32.0000000
1
7.0000000
5.0000000
7.0000000
7.0000000
1
<_MOD_>2017-02-03
Ingredients
7405
1
1
7182
8
<_XName>Ingredients
16
<_MOD_>2019-09-07
Malte Pale Ale
0
1
0.0000000
529.1095200
3.5000000
82.6086957
0.0000000
86.9565217
0
1
1.5000000
5.0000000
90.0000000
10.0000000
0.0000000
0
1
100.0000000
60.0000000
0.1093750
<_MOD_>2019-09-07
Carahell/Cara Blond
0
1
0.0000000
52.9109520
10.2000000
78.0000000
0.0000000
8.6956522
0
2
0.0000000
8.5000000
0.0000000
11.5000000
0.0000000
0
1
20.0000000
Atributos
O malte caramelizado belga mais claro. Alta temperatura de germinação. Desenvolvimento de sabor a até 220°C, aroma intenso.
Características
Château Cara Blond® produz um aroma fino e doce como caramelo e um sabor singular de toffee, proporcionando uma cor de dourado a âmbar claro na cerveja. Uma característica distintiva de todos os maltes Cara é sua vitrificação. O endosperma vítreo cria os componentes não fermentáveis desejáveis que proporcionam ao verdadeiro malte Cara a capacidade de contribuir com a sensação mais encorpada na boca, espuma e a sua retenção além de uma maior estabilidade da cerveja.
Uso
Cervejas leves, com pouco ou sem álcool, cervejas de trigo e Weiss. Até 20% da mistura.
Cor do mosto: 20 EBC/ 8.0 Lovibond
Parâmetro:
Umidade % 8.5
Extrato (base seca) % 78.0
Cor do mosto EBC(Lov.) 17 (6.9)-24 (9.6)
Proteína total % 11.5
Sacarificação Minutes Normal
60.0000000
0.0000000
<_MOD_>2019-09-07
Caramunich III (Weyermann)
Germany
Weyermann
0
1
0.0000000
26.4554760
76.1421320
80.0700000
0.0000000
4.3478261
0
3
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_>1970-03-02
Zeus
U.S.
0
0
15.0000000
5.0000000
12.5000000
0.0000000
2.6455471
45.0000000
30.0000000
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
37.1447259
4
0
1
1.0000000
<_MOD_>2019-09-07
Columbus/Tomahawk/Zeus (CTZ)
U.S.
0
0
14.6000000
4.5000000
12.5000000
0.0000000
2.6455471
52.0000000
0.0000000
0.0000000
Engineered Centennial Substitute - High alpha bittering hops.
Used for: IPA, American Pale Ale, Stout, Lager, Barley Wine
Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness
Substitutes: Other CTZ, Galena, Chinook, Nugget, Target (U.K.), Northern Brewer (Germany)
Storage: Poor/Very Poor (45-65% AA after 6 months at 20 C)
14-16.5% AA / 4-5% Beta
12.9716924
5
0
1
1.5900000
<_MOD_>2019-09-07
Fermentis US-05/Lallemand Nottingham/Levteck TB10
0
1
1
1.7000000
6.0000000
1.0000000
0.0000000
6
1
2019-09-05
2017-04-07
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
Columbus/Tomahawk/Zeus (CTZ)
U.S.
0
0
15.5000000
4.5000000
62.5000005
0.0000000
13.2277356
52.0000000
60.0000000
5.0000000
Engineered Centennial Substitute - High alpha bittering hops.
Used for: IPA, American Pale Ale, Stout, Lager, Barley Wine
Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness
Substitutes: Other CTZ, Galena, Chinook, Nugget, Target (U.K.), Northern Brewer (Germany)
Storage: Poor/Very Poor (45-65% AA after 6 months at 20 C)
14-16.5% AA / 4-5% Beta
0.0000000
7
1
1
1.5900000
<_MOD_>1970-03-02
Zeus
U.S.
0
0
14.6000000
5.0000000
12.4999995
0.0000000
2.6455470
45.0000000
30.0000000
5.0000000
Super high alpha bittering hops developed in the Yakima Valley, WA
Used for: Bittering, intense aroma
Aroma: Aromatic, pleasant
Substitutes: Other high alpha hops
0.0000000
8
1
1
1.0000000
<_TExpanded>1
<_MOD_>2017-02-03
AgeData
9361
0
1
9357
0
<_XName>AgeData
16
<_TExpanded>1
2
0
0
1.0630000
1
1.0130000
1
1.0180000
0
1.0110000
0
946.7871791
1
1.0530000
1
1.0530000
1
Fermentação por aproximadamente 7 dias a 18ºC. Densidade final esperada de 1.012. Quando estiver se aproximando do fim ou no sétimo dia subir para 20ºC, realizar o dry hopping dosando o lúpulo acima da superfície da cerveja, e deixar por cinco dias.
Após, cold crash (redução da temperatura para 0ºC) por 48 horas, e estará pronto para ser envasado, se estiver clarificado, podendo (recomendado) ser utilizado solução de clarificação a parte, como gelatina, caso contrário, será necessário mais tempo de frio para clarificação da cerveja.
30.0000000
2.5000000
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
55.0000000
10.0000000
1.0670000
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