<_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 1 <_TExpanded>1