<_MOD_>1969-12-31 Selections 7372 0 1 5 <_XName>Selections 16 <_MOD_>2011-10-10 Gouden Kroon Daniel Morey 2009-11-27 1990-10-10 640.0000000 640.0000000 0 0 <_MOD_>2011-10-10 My Equipment 1536.0000000 168.0000000 1 0.1200000 32.0000000 0 1 1094.4460800 90.0000000 15.5817544 1 170.5267200 64.0000000 4.0000000 0.0000000 742.4000000 0.0000000 0.0000000 72.6000000 100.0000000 <_MOD_>2011-10-10 Belgian Blond Ale Belgian Strong Ale BJCP 2008 1 18 0 1.0620000 1.0750000 1.0080000 1.0180000 15.0000000 30.0000000 2.2000000 2.8000000 4.0000000 7.0000000 6.0000000 7.5000000 http://www.bjcp.org/2008styles/style18.html#1a A moderate-strength golden ale that has a subtle Belgian complexity, slightly sweet flavor, and dry finish. Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is widely marketed and distributed. Similar strength as a dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter. Often has an almost lager-like character, which gives it a cleaner profile in comparison to the other styles. Belgians use the term "Blond," while the French spell it "Blonde." Belgian pilsner malt, aromatic malts, sugar. Belgian yeast strains produce complex character. Noble Styrian Goldings or East Kent Goldings hops. No spices. Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond, Straffe Hendrik Blonde, Brugse Zot, Pater Lieven Blond Abbey Ale, Troubadour Blond Ale <_MOD_>2011-10-10 Belgian Trappist 176.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 <_MOD_>2011-10-10 steps 7432 1 7149 5 <_XName>steps 16 <_MOD_>1969-12-31 Dough In 0 154.8800000 63.2000000 20.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 176.0000000 59.5573006 0.0000000 <_MOD_>1969-12-31 Protein Rest 0 214.7200000 136.0000000 15.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 63.2000000 72.0000000 154.8800000 176.0000000 210.2482392 0.0000000 <_MOD_>1969-12-31 Beta Rest 0 80.9600000 146.0000000 30.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 136.0000000 72.0000000 369.6000000 176.0000000 199.5710857 0.0000000 <_MOD_>1969-12-31 Alpha Rest 0 204.1600000 161.0000000 30.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 146.0000000 72.0000000 450.5600000 176.0000000 198.8138355 0.0000000 <_MOD_>1969-12-31 Mash Out 2 0.0000000 172.0000000 25.0000000 15.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 0.0000000 72.0000000 654.7200000 176.0000000 170.0000000 0.0000000 <_TExpanded>1 0 1536.0000000 168.0000000 0.1200000 <_MOD_>1969-12-31 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2011-10-10 My Carbonation Profile 60.0000000 1 Corn Sugar 100.0000000 <_MOD_>1969-12-31 My Aging Profile 75.0000000 75.0000000 66.0000000 66.0000000 68.0000000 52.0000000 68.0000000 52.0000000 0 10.0000000 45.0000000 0.0000000 28.0000000 1 <_MOD_>2011-10-10 New Folder 7405 1 7182 12 <_XName>Ingredients 16 <_MOD_>2011-10-10 Pilsner (2 Row) Ger Germany 0 1 112.0000000 112.0000000 2.0000000 81.0000000 0.0000000 58.3333333 1 1.5000000 4.0000000 110.0000000 11.0000000 0.0000000 0 1 100.0000000 German base for Pilsners and Bohemian Lagers 90.0000000 0.0781250 Pilsner Liquid Extract <_MOD_>2011-10-10 White Wheat Malt US 0 1 48.0000000 48.0000000 2.4000000 86.0000000 0.0000000 25.0000000 2 2.2000000 4.0000000 130.0000000 14.5000000 0.0000000 0 1 60.0000000 White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beers 90.0000000 0.0781250 Wheat Liquid Extract <_MOD_>2011-10-10 Caramel/Crystal Malt - 10L US 0 1 8.0000000 8.0000000 10.0000000 75.0000000 0.0000000 4.1666667 3 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Adds body, color and improves head retention. Also called "Crystal" malt. 90.0000000 0.0781250 <_MOD_>2011-10-10 Oats, Malted US 0 1 8.0000000 8.0000000 4.0000000 69.5700000 0.0000000 4.1666667 4 1.5000000 9.0000000 0.0000000 9.0000000 0.0000000 0 1 10.0000000 Malted oats. Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones. 90.0000000 0.0781250 Carafoam <_MOD_>2011-10-10 Northern Brewer Germany 2 2 6.5000000 4.0000000 17.2413793 0.5000000 0.5000000 35.0000000 90.0000000 3.0000000 Also called Hallertauer Northern Brewers Use for: Bittering and finishing both ales and lagers of all kinds Aroma: Fine, dry, clean bittering hop. Unique flavor. Substitute: Hallertauer Mittelfrueh, Hallertauer Examples: Anchor Steam, Old Peculiar, 10.1255765 6 0 1 1.0000000 <_MOD_>2011-10-10 Northern Brewer Germany 2 2 6.5000000 4.0000000 10.3448276 0.3000000 0.3000000 35.0000000 60.0000000 3.0000000 Also called Hallertauer Northern Brewers Use for: Bittering and finishing both ales and lagers of all kinds Aroma: Fine, dry, clean bittering hop. Unique flavor. Substitute: Hallertauer Mittelfrueh, Hallertauer Examples: Anchor Steam, Old Peculiar, 5.6793849 7 0 1 1.0000000 <_MOD_>2011-10-10 Mt. Hood US 1 2 4.3000000 6.3000000 34.4827586 1.0000000 1.0000000 40.0000000 30.0000000 3.0000000 Use for: European Lagers, finishing Aroma: Mild with a clean aroma, neutral flavor Substitutes: Hallertauer, Liberty, Crystal 9.6248290 8 0 1 1.0000000 <_MOD_>2011-10-10 Crystal US 1 2 3.5000000 5.2000000 37.9310345 1.1000000 1.1000000 50.0000000 5.0000000 3.0000000 Used For: Aroma and finishing hops for Lagers Aroma: Clean, mild, pleasant and slightly spicy Substitutes: Hallertauer, Mount Liberty 2.2353881 11 0 1 1.0000000 <_MOD_>2011-10-10 Wyeast Nutrient 4 Fermentation 640.0000000 2 0.5000000 640.0000000 0.0000000 0.5000000 0 0 15.0000000 10 <_MOD_>2011-10-10 Irish Moss 1 Clarity 640.0000000 6 1.0000000 640.0000000 0.0000000 0.2500000 0 0 15.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 9 <_MOD_>2011-10-10 Soft Blond Candi Sugar Belgium Dark Candi 2 1 16.0000000 16.0000000 0.0000000 82.6100000 0.0000000 8.3333333 5 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 90.0000000 0.0781250 <_MOD_>2011-10-10 Belgian Style Ale Yeast Blend White Labs WLP575 0 0 1 1.1834840 1.0000000 0.0000000 6.0000000 12 1 2009-11-27 2011-10-10 100.0000000 75.0000000 79.0000000 68.0000000 75.0000000 0 0 0 5 2003-06-14 Trappist and other Belgian ales. Blend of two trappist ale yeasts and one Belgian ale yeast. Creates a versatile blend to be used for Trappist and other Belgian style ales. <_TExpanded>1 2 0 0 1.0590000 1.0100000 1.0180000 1.0110000 862.5514403 1.0000000 Inspiration from Tripel Karmeliet, but wanted a lower gravity blond ale. Served on draft and really enjoyed it. Never entered in a contest. 32.0000000 2.4000000 5.2000000 6.0000000 1.0100000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_MOD_>2011-10-10 Laisse il y ait Tripel Daniel Morey 2008-06-14 1990-10-10 640.0000000 640.0000000 0 0 <_MOD_>2011-10-10 My Equipment 1536.0000000 168.0000000 1 0.1200000 32.0000000 0 1 1059.7376000 90.0000000 16.0019326 1 169.5744000 32.0000000 4.0000000 0.0000000 742.4000000 0.0000000 0.0000000 90.5000000 100.0000000 <_MOD_>2011-10-10 Belgian Tripel Belgian Strong Ale BJCP 2008 3 18 0 1.0750000 1.0850000 1.0080000 1.0140000 20.0000000 40.0000000 2.4000000 3.0000000 4.5000000 7.0000000 7.5000000 9.5000000 http://www.bjcp.org/2008styles/style18.html#1c Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Usually has a more rounded malt flavor but should not be sweet. History: Originally popularized by the Trappist monastery at Westmalle. High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Most Trappist versions have at least 30 IBUs and are very dry. Traditionally bottle-conditioned ("refermented in the bottle"). Pilsner malt. Up to 20% white sugar.Caravienne malt and Dextrine malt for head retention. Noble or Styrian Goldings hops. Unique Belgian yeast strains. Warmer fermentation temperatures. Westmalle Tripel,La Rulles Tripel,St. Bernardus Tripel,Chimay Cinq Cents (White),Watou Tripel,Val-Dieu Triple,Affligem Tripel,Grimbergen Tripel,La Trappe Tripel,Witkap Pater Tripel,Corsendonk Abbey Pale Ale,St.Feuillien Tripel,Dragonmead Final Absolution <_MOD_>2011-10-10 Belgian Trappist 212.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 <_MOD_>2011-10-10 steps 7432 1 7149 5 <_XName>steps 16 <_MOD_>1969-12-31 Dough In 0 203.5200000 66.8000000 60.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 212.0000000 64.8268711 0.0000000 <_MOD_>1969-12-31 Protein Rest 0 262.8800000 136.0000000 15.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 66.8000000 72.0000000 203.5200000 212.0000000 209.9028065 0.0000000 <_MOD_>2011-10-10 Beta Rest 0 101.7600000 146.0000000 30.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 136.0000000 72.0000000 466.4000000 212.0000000 199.4222905 0.0000000 <_MOD_>1969-12-31 Alpha Rest 0 233.2000000 161.0000000 30.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 146.0000000 72.0000000 568.1600000 212.0000000 202.5127719 0.0000000 <_MOD_>1969-12-31 Mash Out 2 0.0000000 172.0000000 25.0000000 15.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 0.0000000 72.0000000 801.3600000 212.0000000 170.0000000 0.0000000 <_TExpanded>1 0 1536.0000000 168.0000000 0.1200000 <_MOD_>2011-10-10 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2011-10-10 My Carbonation Profile 78.0000000 0 Corn Sugar 100.0000000 <_MOD_>1969-12-31 My Aging Profile 76.0000000 76.0000000 68.0000000 68.0000000 68.0000000 52.0000000 68.0000000 52.0000000 0 11.0000000 61.0000000 0.0000000 28.0000000 1 <_MOD_>2011-10-10 New Folder 7405 1 7182 8 <_XName>Ingredients 16 <_MOD_>2011-10-10 Pale Malt (2 Row) US US 0 1 208.0000000 208.0000000 2.0000000 79.0000000 0.0000000 89.6551724 1 1.5000000 4.0000000 140.0000000 12.3000000 0.0000000 0 1 100.0000000 Base malt for all beer styles 90.0000000 0.0781250 Pale Liquid Extract <_MOD_>2011-10-10 Aromatic Malt Belgium 0 1 4.0000000 4.0000000 26.0000000 78.0000000 0.0000000 1.7241379 2 1.5000000 4.0000000 29.0000000 11.8000000 0.0000000 0 1 10.0000000 Provides a very strong malt flavor and aroma to your beer. 90.0000000 0.0781250 Caravienne Malt <_MOD_>2011-10-10 Styrian Goldings Slovenia 1 2 4.6000000 2.9000000 79.3103448 2.3000000 2.3000000 30.0000000 60.0000000 3.0000000 A seedless version of Fuggles grown in Slovenia Use for: Bittering, finishing for a wide variety of European Beers. Popular in Europe and the United Kingdom Aroma: Similar to Fuggles: Mild, soft, grassy, floral aroma Substitutes: Fuggles Williamet 27.3768580 4 0 1 1.0000000 <_MOD_>2011-10-10 Williamette US 1 2 4.4000000 3.5000000 20.6896552 0.6000000 0.6000000 40.0000000 13.0000000 3.0000000 Use for: Finishing American and British Ales Aroma: Mild, grassy, floral, slightly spicy Substitutes: Fuggles, E.K. Goldings Examples: Sierra Nevada Porter, Ballard Bitter 3.0462960 5 0 1 1.0000000 <_MOD_>2011-10-10 Wyeast Nutrient 4 Fermentation 640.0000000 2 0.5000000 640.0000000 0.0000000 0.5000000 0 0 10.0000000 7 <_MOD_>2011-10-10 Irish Moss 1 Clarity 640.0000000 6 1.0000000 640.0000000 0.0000000 0.2500000 0 0 10.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 6 <_MOD_>2011-10-10 Candi Sugar, Amber Belgium 2 1 20.0000000 20.0000000 75.0000000 78.3000000 0.0000000 8.6206897 3 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 20.0000000 Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color. 90.0000000 0.0781250 <_MOD_>2011-10-10 Canadian/Belgian Style Wyeast Labs 3864 0 0 1 1.6906914 1.0000000 0.0000000 6.0000000 8 1 2008-06-14 2011-10-10 100.0000000 68.0000000 72.0000000 65.0000000 73.0000000 0 0 0 5 2011-09-23 <_TExpanded>1 2 0 0 1.0860000 1.0140000 1.0180000 1.0110000 862.5514403 1.0000000 Used amber candi rocks that were left over. Note, candi rock does not add the color the SRM rating implies. This is my standard base tripel. Normally I'd use just granualted table sugar. Next time I plant to try the clear candi syrup 3rd place in flight CBS Spooky Brew - "Strong spice, good balance of soft malt and back ground hops." 34.0000000 3.5000000 5.2000000 6.0000000 1.0100000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_MOD_>2011-10-10 Suiker Ruilmiddel Daniel Morey 2007-11-25 1990-10-10 640.0000000 640.0000000 0 0 <_MOD_>2011-10-10 My Equipment 1536.0000000 168.0000000 1 0.1200000 32.0000000 0 1 1098.6355200 90.0000000 15.7760690 1 173.3196800 64.0000000 4.0000000 0.0000000 742.4000000 0.0000000 0.0000000 80.0000000 100.0000000 <_MOD_>2011-10-10 Belgian Golden Strong Ale Belgian Strong Ale BJCP 2008 4 18 0 1.0700000 1.0950000 1.0050000 1.0160000 22.0000000 35.0000000 2.3000000 2.9000000 3.0000000 6.0000000 7.5000000 10.5000000 http://www.bjcp.org/2008styles/style18.html#1d A golden, complex, effervescent, strong Belgian-style ale. Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers. Resembles a Tripel,but may be even paler,lighter-bodied &even crisper&drier.The drier finish &lighter body also serves to make the assertive hopping &spiciness more prominent.References to the devil referring to potent alcoholic strength &as a tribute to original example (Duvel).Best are complex&delicate.High carbonation brings out flavors&perception of dry finish. Very pale pilsner malt base. Up to 20% sugar to increase starting gravity. Noble or Styrian Goldings hops. Unique Belgian yeast strains. Fermented slightly warm, cold conditioned. Duvel, Russian River Damnation, Hapkin, Lucifer, Brigand, Judas, Delirium Tremens, Dulle Teve, Piraat, Great Divide Hades, Avery Salvation, North Coast Pranqster, Unibroue Eau Benite, AleSmith Horny Devil <_MOD_>2011-10-10 Belgian Trappist 176.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 <_MOD_>2011-10-10 steps 7432 1 7149 5 <_XName>steps 16 <_MOD_>1969-12-31 Dough In 0 151.3600000 61.1000000 20.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 176.0000000 56.4830903 0.0000000 <_MOD_>1969-12-31 Protein Rest 0 218.2400000 136.0000000 15.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 61.1000000 72.0000000 151.3600000 176.0000000 209.9498538 0.0000000 <_MOD_>2011-10-10 Beta Rest 0 84.4800000 146.0000000 30.0000000 2.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 136.0000000 72.0000000 369.6000000 176.0000000 197.3389571 0.0000000 <_MOD_>2011-10-10 Alpha Rest 0 201.6000000 161.0000000 30.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 146.0000000 72.0000000 454.0800000 176.0000000 199.5559159 0.0000000 <_MOD_>1969-12-31 Mash Out 2 0.0000000 172.0000000 25.0000000 15.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 0.0000000 72.0000000 655.6800000 176.0000000 170.0000000 0.0000000 <_TExpanded>1 0 1536.0000000 168.0000000 0.1200000 <_MOD_>2011-10-10 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2011-10-10 My Carbonation Profile 32.0000000 0 Corn Sugar 100.0000000 <_MOD_>2011-10-10 My Aging Profile 80.0000000 80.0000000 32.0000000 32.0000000 68.0000000 52.0000000 68.0000000 52.0000000 0 10.0000000 20.0000000 0.0000000 28.0000000 1 <_MOD_>2011-10-10 New Folder 7405 1 7182 9 <_XName>Ingredients 16 <_MOD_>2011-10-10 Pale Malt (2 Row) US US 0 1 176.0000000 176.0000000 2.0000000 79.0000000 0.0000000 84.6153846 1 1.5000000 4.0000000 140.0000000 12.3000000 0.0000000 0 1 100.0000000 Base malt for all beer styles 90.0000000 0.0781250 Pale Liquid Extract <_MOD_>2011-10-10 Styrian Goldings Slovenia 1 2 4.8000000 2.9000000 0.0000000 1.0000000 1.0000000 30.0000000 90.0000000 3.0000000 A seedless version of Fuggles grown in Slovenia Use for: Bittering, finishing for a wide variety of European Beers. Popular in Europe and the United Kingdom Aroma: Similar to Fuggles: Mild, soft, grassy, floral aroma Substitutes: Fuggles Williamet 13.8914365 4 0 1 1.0000000 <_MOD_>2011-10-10 Sterling U.S. 2 2 5.5000000 5.0000000 0.0000000 1.0000000 1.0000000 15.0000000 30.0000000 3.0000000 Flavor is a cross between Saaz and Mt Hood Use for: Lagers, Ales, Pilsners Aroma: Herbal, Spicy, some floral and citrus hints Substitutions: Saaz, Polish Lublin 11.4355427 5 0 1 1.0000000 <_MOD_>2011-10-10 Sterling U.S. 2 2 5.5000000 5.0000000 0.0000000 1.0000000 1.0000000 15.0000000 5.0000000 3.0000000 Flavor is a cross between Saaz and Mt Hood Use for: Lagers, Ales, Pilsners Aroma: Herbal, Spicy, some floral and citrus hints Substitutions: Saaz, Polish Lublin 2.9663638 8 0 1 1.0000000 <_MOD_>2011-10-10 Wyeast Nutrient 4 Fermentation 640.0000000 2 0.5000000 640.0000000 0.0000000 0.5000000 0 0 15.0000000 7 <_MOD_>2011-10-10 Irish Moss 1 Clarity 640.0000000 6 1.0000000 640.0000000 0.0000000 0.2500000 0 0 15.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 6 <_MOD_>2011-10-10 Soft Dark Candi Sugar Belgium Dark Candi 2 1 16.0000000 16.0000000 60.0000000 82.6100000 0.0000000 7.6923077 2 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 90.0000000 0.0781250 <_MOD_>2011-10-10 Sugar, Table (Sucrose) US 2 1 16.0000000 16.0000000 1.0000000 100.0000000 0.0000000 7.6923077 3 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 10.0000000 White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer. 90.0000000 0.0781250 <_MOD_>2011-10-10 Belgian Golden Ale White Labs WLP570 0 0 0 1.1834840 1.0000000 0.0000000 6.0000000 9 1 2007-11-25 2011-10-10 100.0000000 75.5000000 79.5000000 68.0000000 75.0000000 0 0 0 5 2003-06-14 Belgian Ales, Dubbel, Grand Cru, Belgian Holiday Ale Combination of fruitiness and phenolic characters dominate the profile. Some sulfur which will dissapate following fermentation. <_TExpanded>1 2 0 0 1.0710000 1.0130000 1.0180000 1.0110000 862.5514403 1.0000000 "Great aroma, very inviting. Very fruity - a lot of bubblegum and spice notes." 2nd in flight at both BABBLE Leap Beer 2008 and CBS Spooky Brew. This is a great base for a Golden Strong. I've used several times, just changing the specialty sugar (date syrup, grape molasses, honey, turbinado...). Last version had maple syrup as the specialty sugar and whaon 3rd Best of Show at the 2010 BABBLE Brew Off. 34.0000000 3.5000000 5.2000000 6.0000000 1.0100000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_MOD_>2011-10-10 Tien Bevelen Daniel Morey 2011-08-13 1990-10-10 640.0000000 640.0000000 0 0 <_MOD_>2011-10-10 My Equipment 1536.0000000 168.0000000 1 0.1200000 32.0000000 0 1 1094.2515200 90.0000000 16.3827348 1 179.2716800 64.0000000 4.0000000 0.0000000 729.6000000 0.0000000 0.0000000 73.0000000 100.0000000 <_MOD_>2011-10-10 Belgian Dark Strong Ale Belgian Strong Ale BJCP 2008 5 18 0 1.0750000 1.1100000 1.0100000 1.0240000 20.0000000 35.0000000 2.3000000 2.9000000 12.0000000 22.0000000 8.0000000 11.0000000 http://www.bjcp.org/2008styles/style18.html#1e A dark, very rich, complex, very strong Belgian ale. Complex, rich, smooth and dangerous. Most versions are unique in character reflecting characteristics of individual breweries. Authentic Trappist versions tend to be drier (Belgians would say "more digestible") than Abbey versions, which can be rather sweet and full-bodied. Higher bitterness is allowable in Abbey-style beers with a higher FG.Traditionally bottle-conditioned ("refermented in the bottle"). Belgian pils/pale malt,Munich-type malts for maltiness,Belgian specialty grains for character.Caramelized sugar syrup/unrefined sugars lighten body &add color&flavor.Noble,English/Styrian Goldings hops common.No Spices.Belgian yeast strains Westvleteren 12 (yellow cap), Rochefort 10 (blue cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Achel Extra Brune, Rochefort 8 (green cap), Southampton Abbot 12,Chimay Grande Reserve (Blue),Brasserie des Rocs Grand Cru,Gulden Draak <_MOD_>2011-10-10 Belgian Trappist 248.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 <_MOD_>2011-10-10 steps 7432 1 7149 5 <_XName>steps 16 <_MOD_>1969-12-31 Dough In 0 252.9600000 72.8000000 20.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 248.0000000 73.0857019 0.0000000 <_MOD_>1969-12-31 protein Rest 0 292.6400000 136.0000000 15.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 72.8000000 72.0000000 252.9600000 248.0000000 210.1405596 0.0000000 <_MOD_>1969-12-31 Beta Rest 0 113.6000000 146.0000000 30.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 136.0000000 72.0000000 545.6000000 248.0000000 201.9805410 0.0000000 <_MOD_>2011-10-10 Alpha Rest 0 268.3200000 161.0000000 30.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 146.0000000 72.0000000 659.2000000 248.0000000 202.9017747 0.0000000 <_MOD_>2011-10-10 Mash Out 2 0.0000000 172.0000000 25.0000000 15.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 0.0000000 72.0000000 927.5200000 248.0000000 170.0000000 0.0000000 <_TExpanded>1 0 1536.0000000 168.0000000 0.1200000 <_MOD_>2011-10-10 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2011-10-10 My Carbonation Profile 70.0000000 0 Corn Sugar 100.0000000 <_MOD_>2011-10-10 My Aging Profile 77.0000000 77.0000000 70.0000000 70.0000000 68.0000000 52.0000000 68.0000000 52.0000000 0 14.0000000 7.0000000 0.0000000 28.0000000 1 <_MOD_>2011-10-10 New Folder 7405 1 7182 10 <_XName>Ingredients 16 <_MOD_>2011-10-10 Pale Malt (2 Row) US US 0 1 224.0000000 224.0000000 2.0000000 79.0000000 0.0000000 80.0000000 1 1.5000000 4.0000000 140.0000000 12.3000000 0.0000000 0 1 100.0000000 Base malt for all beer styles 90.0000000 0.0781250 Pale Liquid Extract <_MOD_>2011-10-10 Aromatic Malt Belgium 0 1 16.0000000 16.0000000 26.0000000 78.0000000 0.0000000 5.7142857 2 1.5000000 4.0000000 29.0000000 11.8000000 0.0000000 0 1 10.0000000 Provides a very strong malt flavor and aroma to your beer. 90.0000000 0.0781250 Caravienne Malt <_MOD_>2011-10-10 Extra Special Malt USA Briess 0 1 8.0000000 8.0000000 130.0000000 73.9100000 0.0000000 2.8571429 3 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 90.0000000 0.0781250 <_MOD_>2011-10-10 Belgian Admiral 0 2 14.7800000 3.0000000 0.0000000 0.7000000 0.7000000 25.0000000 70.0000000 3.0000000 27.0442224 6 0 1 1.0000000 <_MOD_>2011-10-10 Belgian Saaz 0 2 2.1000000 3.0000000 0.0000000 1.0000000 1.0000000 25.0000000 2.0000000 3.0000000 0.4493678 9 0 1 1.0000000 <_MOD_>2011-10-10 Wyeast Nutrient 4 Fermentation 640.0000000 2 0.5000000 640.0000000 0.0000000 0.5000000 0 0 15.0000000 8 <_MOD_>2011-10-10 Irish Moss 1 Clarity 640.0000000 6 1.0000000 640.0000000 0.0000000 0.2500000 0 0 15.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 7 <_MOD_>2011-10-10 Dark Candi Syrup D Belgium Dark Candi 2 1 16.0000000 16.0000000 80.0000000 69.5700000 0.0000000 5.7142857 4 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 90.0000000 0.0781250 <_MOD_>2011-10-10 Dark Candi Syrup D2 Belgium Dark Candi 2 1 16.0000000 16.0000000 160.0000000 69.5700000 0.0000000 5.7142857 5 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 90.0000000 0.0781250 <_MOD_>2011-10-10 Belgian Style Ale Yeast Blend White Labs WLP575 0 0 1 1.1834840 1.0000000 0.0000000 6.0000000 10 1 2011-08-13 2011-10-10 100.0000000 75.0000000 79.0000000 68.0000000 75.0000000 0 0 0 5 2003-06-14 Trappist and other Belgian ales. Blend of two trappist ale yeasts and one Belgian ale yeast. Creates a versatile blend to be used for Trappist and other Belgian style ales. <_TExpanded>1 2 0 0 1.0830000 1.0220000 1.0180000 1.0110000 862.5514403 1.0000000 Start primary at 68 and raise 3 degrees per day till 77 is reached. Hold at 77F. 30.0000000 3.0000000 5.2000000 6.0000000 1.0100000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_MOD_>2011-10-10 Tweemall Heilig Daniel Morey John Straka 2007-08-17 1990-10-10 640.0000000 640.0000000 0 0 <_MOD_>2011-10-10 My Equipment 1536.0000000 168.0000000 1 0.1200000 32.0000000 0 1 1081.3798400 90.0000000 15.7850379 1 170.6905600 64.0000000 4.0000000 0.0000000 729.6000000 0.0000000 0.0000000 83.6000000 100.0000000 <_MOD_>2011-10-10 Belgian Dubbel Belgian Strong Ale BJCP 2008 2 18 0 1.0620000 1.0750000 1.0080000 1.0180000 15.0000000 25.0000000 2.3000000 2.9000000 10.0000000 17.0000000 6.0000000 7.6000000 http://www.bjcp.org/2008styles/style18.html#1b A deep reddish, moderately strong, malty, complex Belgian ale. Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era. Most commercial examples are in the 6.5 - 7% ABV range. Traditionally bottle-conditioned ("refermented in the bottle"). Medium to full body. Malty, nutty flavor, with plum or fruity aroma. Malty balance. Low noble bitterness. Spicy phenols. Dark amber to copper color. No diacytl. Med-high carbonation. Belgian pils or pale base, munich or vienna malts. Special B, CaraMunich or Caravienne. Dark caramelized sugar syrup or sugars. Noble or english hops.Unique Trappist Ale yeast strains. Soft to hard water. No spices. Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, ++++ <_MOD_>2011-10-10 Belgian Trappist 196.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 <_MOD_>2011-10-10 steps 7432 1 7149 5 <_XName>steps 16 <_MOD_>2011-10-10 Dough In 0 192.0800000 70.7000000 20.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 196.0000000 70.2167848 0.0000000 <_MOD_>2011-10-10 Protein Rest 0 235.2000000 136.0000000 15.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 70.7000000 72.0000000 192.0800000 196.0000000 209.1506894 0.0000000 <_MOD_>1969-12-31 Beta Rest 0 92.8000000 146.0000000 30.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 136.0000000 72.0000000 427.2800000 196.0000000 199.7367359 0.0000000 <_MOD_>1969-12-31 Alpha Rest 0 220.8000000 161.0000000 30.0000000 0.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 146.0000000 72.0000000 520.0800000 196.0000000 201.1818552 0.0000000 <_MOD_>1969-12-31 Step 2 0.0000000 172.0000000 25.0000000 15.0000000 0.0000000 0.1200000 1536.0000000 72.0000000 0.0000000 0.0000000 72.0000000 740.8800000 196.0000000 170.0000000 0.0000000 <_TExpanded>1 0 1536.0000000 168.0000000 0.1200000 <_MOD_>1969-12-31 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2011-10-10 My Carbonation Profile 44.0000000 0 Corn Sugar 100.0000000 <_MOD_>1969-12-31 My Aging Profile 68.0000000 68.0000000 44.0000000 44.0000000 68.0000000 52.0000000 68.0000000 52.0000000 0 14.0000000 14.0000000 0.0000000 28.0000000 1 <_MOD_>2011-10-10 New Folder 7405 1 7182 10 <_XName>Ingredients 16 <_MOD_>2011-10-10 Pale Malt (2 Row) US US 0 1 160.0000000 160.0000000 2.0000000 79.0000000 0.0000000 72.7272727 1 1.5000000 4.0000000 140.0000000 12.3000000 0.0000000 0 1 100.0000000 Base malt for all beer styles 90.0000000 0.0781250 Pale Liquid Extract <_MOD_>2011-10-10 Aromatic Malt Belgium 0 1 16.0000000 16.0000000 26.0000000 78.0000000 0.0000000 7.2727273 2 1.5000000 4.0000000 29.0000000 11.8000000 0.0000000 0 1 10.0000000 Provides a very strong malt flavor and aroma to your beer. 90.0000000 0.0781250 Caravienne Malt <_MOD_>2011-10-10 Caravienne Malt Belgium 0 1 16.0000000 16.0000000 22.0000000 73.9000000 0.0000000 7.2727273 3 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 0 10.0000000 Light Belgian crystal malt. Used in light Trappist and Abbey style Belgian ales. 90.0000000 0.0781250 <_MOD_>2011-10-10 Special B Malt Belgium 0 1 4.0000000 4.0000000 180.0000000 65.2000000 0.0000000 1.8181818 4 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 1 10.0000000 Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma. 90.0000000 0.0781250 <_MOD_>2011-10-10 Styrian Goldings Slovenia 1 2 4.6000000 2.9000000 0.0000000 1.3000000 1.3000000 30.0000000 70.0000000 3.0000000 A seedless version of Fuggles grown in Slovenia Use for: Bittering, finishing for a wide variety of European Beers. Popular in Europe and the United Kingdom Aroma: Similar to Fuggles: Mild, soft, grassy, floral aroma Substitutes: Fuggles Williamet 16.5993596 6 0 1 1.0000000 <_MOD_>2011-10-10 Styrian Goldings Slovenia 1 0 4.6000000 2.9000000 0.0000000 0.4000000 0.4000000 30.0000000 2.0000000 3.0000000 A seedless version of Fuggles grown in Slovenia Use for: Bittering, finishing for a wide variety of European Beers. Popular in Europe and the United Kingdom Aroma: Similar to Fuggles: Mild, soft, grassy, floral aroma Substitutes: Fuggles Williamet 0.4599189 9 0 1 1.0000000 <_MOD_>2011-10-10 Irish Moss 1 Clarity 640.0000000 6 1.0000000 640.0000000 0.0000000 0.2500000 0 0 15.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 7 <_MOD_>2011-10-10 Yeast Nutrient 4 Fermentation 640.0000000 6 1.0000000 640.0000000 0.0000000 0.2500000 0 0 15.0000000 Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. 8 <_MOD_>2011-10-10 Dark Candi Syrup Belgium Dark Candi 2 1 24.0000000 24.0000000 80.0000000 69.5700000 0.0000000 10.9090909 5 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 90.0000000 0.0781250 <_MOD_>2011-10-10 Trappist High Gravity Wyeast Labs 3787 4 0 1 4.2267285 1.0000000 0.0000000 6.0000000 10 1 2007-08-17 2011-10-10 100.0000000 75.5000000 79.5000000 64.0000000 78.0000000 0 0 0 5 2003-06-14 Belgian Wit, Trappist Ale, High gravity ales Robust top cropping yeast. Phenolic character and alcohol tolerance up to 12%. Rich ester profile and malty flavor. <_TExpanded>1 2 0 0 1.0720000 1.0160000 1.0180000 1.0110000 862.5514403 1.0000000 3rd place in flight BABBLE Leap Beer 2008. I would use CaraMunich next time in place of the CaraVienna. 30.5000000 3.2000000 5.2000000 6.0000000 1.0100000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1