<_MOD_>2017-08-20
Selections
7372
1
0
1
1
<_XName>Selections
16
<_MOD_>2017-07-08
Melange
Sarah
2017-07-08
2017-07-08
640.0000000
0
640.0000000
0
0
0
0
0
0
0
<_MOD_>2017-07-08
ACE Micro
1065.1355765
105.8219040
1
0.3000000
0.0000000
219.7898809
1
1
878.8717462
60.0000000
10.0000000
1
94.6787179
60.8648901
6.0000000
0.0000000
676.2765565
74.3904212
0.0000000
68.0000000
100.0000000
ACE Microbrewery JC
0
20
<_MOD_>2017-07-08
Lambic
European Sour Ale
BJCP 2015
4
23
2
1.0400000
1.0540000
1.0010000
1.0100000
0.0000000
10.0000000
1.8000000
2.8000000
3.0000000
7.0000000
5.0000000
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A fairly sour, often moderately funky wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally spontaneously fermented in the Brussels area and served uncarbonated, the refreshing acidity makes for a very pleasant café drink. History: Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. The number of producers is constantly dwindling. Style Comparison: Generally has a more simple sourness and complexity than a gueuze. Traditionally served uncarbonated from pitchers, while gueuze is bottled and very highly carbonated.
Aroma: A decidedly sour aroma is often dominant in young examples, but may become more subdued with age as it blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket. A mild citrus-fruity aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. Older versions are commonly fruity with aromas of apples or even honey. No hop aroma. Appearance: Pale yellow to deep golden in color; age tends to darken the beer. Clarity is hazy to good. Younger versions are often cloudy, while older ones are generally clear. White colored head generally has poor retention.
Flavor: Young examples are often noticeably lactic-sour, but aging can bring this character more in balance with the malt, wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in the older examples, where they are reminiscent of apples or other light fruits, rhubarb, or honey. Some citrus flavor (often grapefruit) is occasionally noticeable, and is desirable. The malt and wheat character are typically low with some bready-grainy notes. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is low to none, and generally undetectable; sourness provides the balance. Typically has a dry finish. No hop flavor. Mouthfeel: Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from feeling like water. As a rule of thumb, lambic dries with age, which makes dryness a reasonable indicator of age. Has a medium to high tart, puckering quality without being sharply astringent. Traditional versions are virtually to completely uncarbonated, but bottled examples can pick up moderate carbonation with age. Comments: Straight lambics are single-batch, unblended beers. Since they are unblended, the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. They are generally served young (6 months) and on tap as cheap, easy-drinking beers without any filling carbonation. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. An enteric character is often indicative of a lambic that is too young. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Since the wild yeast and bacteria will ferment ALL sugars, they are typically bottled only when they have completely fermented.
Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are neutral with little oak character, so don’t expect a fresh or forward oak character – more neutral is typical. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.
The only bottled version readily available is Cantillon Grand Cru Bruocsella of whatever single batch vintage the brewer deems worthy to bottle. De Cam sometimes bottles their very old (5 years) lambic. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon, De Cam, Cantillon, Drie Fonteinen, Lindemans, Timmermans and Girardin.
http://www.bjcp.org
<_MOD_>2017-07-08
BIAB, Medium Body
141.0958478
71.9600000
212.0000000
71.9600000
5.2000000
168.0800000
0
95.0000000
1
0
1
219.7898809
961.5539130
1
Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile.
<_MOD_>2017-07-08
steps
7432
1
1
7149
2
<_XName>steps
16
<_MOD_>2017-07-08
Saccharification
0
961.5539130
152.0600000
75.0000000
10.0000000
0.0000000
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1065.1355765
71.9600000
105.8219040
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71.9600000
0.0000000
141.0958478
158.8766069
0.0000000
<_MOD_>2017-07-08
Mash Out
2
0.0000000
168.0000000
10.0000000
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0.0000000
0.3000000
1065.1355765
71.9600000
105.8219040
0.0000000
71.9600000
961.5539130
141.0958478
120.0000000
0.0000000
<_TExpanded>1
1
1065.1355765
105.8219040
0.3000000
<_MOD_>2017-07-08
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_>2017-07-08
Corn Sugar
70.0000000
0
Corn Sugar
100.0000000
Use corn sugar for priming the beer
<_MOD_>1970-01-01
Ale, Two Stage
67.0000000
67.0000000
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
4.0000000
10.0000000
7.0000000
30.0000000
1
<_MOD_>2017-07-08
Ingredients
7405
1
1
7182
2
<_XName>Ingredients
16
<_MOD_>2017-07-08
Pale Ale Malt (Bairds)
United Kingdom
Bairds
0
1
881.8490487
70.5479239
2.5000000
82.0000000
0.0000000
50.0000000
0
1
1.5000000
3.5000000
45.0000000
9.7000000
0.0000000
0
1
100.0000000
Pale Ale malt forms the majority of the grist for a typical UK Pale Ale or Bitter beer and is made from some of the best spring and winter barley available. There is an emphasis on low protein barley to provide higher extract levels but still acceptable levels of enzymes. The barley will be fully-steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45 IOB there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize).
60.0000000
0.1743750
<_MOD_>2017-07-08
Wheat Malt, Pale (Weyermann)
Germany
Weyermann
0
1
130.5136513
70.5479239
2.0000000
82.2300000
0.0000000
50.0000000
0
2
1.7000000
4.5000000
74.0000000
11.7000000
0.0000000
0
1
80.0000000
Pale wheat malt, used as a base malt in many wheat styles. Wheat beers, Koelsch, Alts.
60.0000000
0.0781250
Wheat Liquid Extract
<_TExpanded>1
<_MOD_>2017-07-08
AgeData
9361
0
1
9357
0
<_XName>AgeData
16
<_TExpanded>1
2
0
0
1.0460000
0
1.0100000
0
1.0180000
0
1.0110000
0
640.0000000
0
1.0500000
0
1.0500000
0
No hops. no protofloc
yeast bay melange
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
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1