From 8cdd0640a890ab66ac1370c3106c409d34d21d30 Mon Sep 17 00:00:00 2001 From: Benjamin Bearce Date: Sun, 30 Sep 2018 15:42:32 -0400 Subject: [PATCH] massive commit to add the brewculator --- .DS_Store | Bin 10244 -> 10244 bytes app.py | 452 ++++++++++- models.py | 262 +++++++ models.pyc | Bin 0 -> 13960 bytes static/.DS_Store | Bin 10244 -> 10244 bytes static/{ => bootstrap}/bootstrap.css | 0 static/{ => bootstrap}/bootstrap.js | 0 static/{ => bootstrap}/bootstrap.min.css | 0 static/{ => bootstrap}/bootstrap.min.js | 0 static/css/.DS_Store | Bin 0 -> 6148 bytes static/css/brewculator.css | 196 +++++ .../{custom.css => css/thegratefulbrauer.css} | 0 static/db_constants/.DS_Store | Bin 0 -> 6148 bytes static/db_constants/db_initialization.sql | 48 ++ .../fermentables distilled_values.csv | 157 ++++ static/db_constants/fermentables.csv | 157 ++++ .../db_constants/gravity_correction_chart.csv | 12 + static/db_constants/hops.csv | 136 ++++ static/db_constants/hops_original.csv | 136 ++++ static/db_constants/styles.csv | 73 ++ static/db_constants/utilization_table.csv | 76 ++ static/db_constants/yeast.csv | 709 ++++++++++++++++++ static/js/chemistry.js | 261 +++++++ static/js/delete.js | 27 + static/js/fermentables.js | 181 +++++ static/js/fermentation.js | 97 +++ static/js/hops.js | 224 ++++++ static/js/load.js | 159 ++++ static/js/mash.js | 155 ++++ static/js/save.js | 117 +++ static/js/test_json.js | 22 + static/js/water.js | 150 ++++ static/js/yeast.js | 130 ++++ templates/.DS_Store | Bin 8196 -> 8196 bytes templates/Ales.html | 13 +- templates/Lagers.html | 13 +- templates/Lagers/Schwarzbier.html | 2 +- templates/brewculator/brewculator.html | 170 +++++ templates/brewculator/chemistry.html | 222 ++++++ templates/brewculator/fermentables.html | 54 ++ templates/brewculator/fermentation.html | 72 ++ templates/brewculator/hops.html | 77 ++ templates/brewculator/mash.html | 45 ++ templates/brewculator/system.html | 22 + templates/brewculator/water.html | 55 ++ templates/brewculator/yeast.html | 68 ++ templates/index.html | 2 +- templates/nav-bar.html | 6 +- templates/static/.DS_Store | Bin 0 -> 6148 bytes templates/static/css/my_styles.css | 196 +++++ templates/static/db_constants/.DS_Store | Bin 0 -> 6148 bytes .../static/db_constants/db_initialization.sql | 48 ++ .../fermentables distilled_values.csv | 157 ++++ .../static/db_constants/fermentables.csv | 157 ++++ .../db_constants/gravity_correction_chart.csv | 12 + templates/static/db_constants/hops.csv | 136 ++++ .../static/db_constants/hops_original.csv | 136 ++++ templates/static/db_constants/styles.csv | 73 ++ .../static/db_constants/utilization_table.csv | 76 ++ templates/static/db_constants/yeast.csv | 709 ++++++++++++++++++ templates/static/js/chemistry.js | 261 +++++++ templates/static/js/delete.js | 27 + templates/static/js/fermentables.js | 181 +++++ templates/static/js/fermentation.js | 97 +++ templates/static/js/hops.js | 224 ++++++ templates/static/js/load.js | 159 ++++ templates/static/js/mash.js | 155 ++++ templates/static/js/save.js | 117 +++ templates/static/js/test_json.js | 22 + templates/static/js/water.js | 150 ++++ templates/static/js/yeast.js | 130 ++++ 71 files changed, 7960 insertions(+), 21 deletions(-) create mode 100644 models.py create mode 100644 models.pyc rename static/{ => bootstrap}/bootstrap.css (100%) rename static/{ => bootstrap}/bootstrap.js (100%) rename static/{ => bootstrap}/bootstrap.min.css (100%) rename static/{ => bootstrap}/bootstrap.min.js (100%) create mode 100644 static/css/.DS_Store create mode 100644 static/css/brewculator.css rename static/{custom.css => css/thegratefulbrauer.css} (100%) create mode 100644 static/db_constants/.DS_Store create mode 100644 static/db_constants/db_initialization.sql create mode 100644 static/db_constants/fermentables distilled_values.csv create mode 100644 static/db_constants/fermentables.csv create mode 100644 static/db_constants/gravity_correction_chart.csv create mode 100644 static/db_constants/hops.csv create mode 100644 static/db_constants/hops_original.csv create mode 100644 static/db_constants/styles.csv create mode 100644 static/db_constants/utilization_table.csv create mode 100644 static/db_constants/yeast.csv create mode 100644 static/js/chemistry.js create mode 100644 static/js/delete.js create mode 100644 static/js/fermentables.js create mode 100644 static/js/fermentation.js create mode 100644 static/js/hops.js create mode 100644 static/js/load.js create mode 100644 static/js/mash.js create mode 100644 static/js/save.js create mode 100644 static/js/test_json.js create mode 100644 static/js/water.js create mode 100644 static/js/yeast.js create mode 100644 templates/brewculator/brewculator.html create mode 100644 templates/brewculator/chemistry.html create mode 100644 templates/brewculator/fermentables.html create mode 100644 templates/brewculator/fermentation.html create mode 100644 templates/brewculator/hops.html create mode 100644 templates/brewculator/mash.html create mode 100644 templates/brewculator/system.html create mode 100644 templates/brewculator/water.html create mode 100644 templates/brewculator/yeast.html create mode 100644 templates/static/.DS_Store create mode 100644 templates/static/css/my_styles.css create mode 100644 templates/static/db_constants/.DS_Store create mode 100644 templates/static/db_constants/db_initialization.sql create mode 100644 templates/static/db_constants/fermentables distilled_values.csv create mode 100644 templates/static/db_constants/fermentables.csv create mode 100644 templates/static/db_constants/gravity_correction_chart.csv create mode 100644 templates/static/db_constants/hops.csv create mode 100644 templates/static/db_constants/hops_original.csv create mode 100644 templates/static/db_constants/styles.csv create mode 100644 templates/static/db_constants/utilization_table.csv create mode 100644 templates/static/db_constants/yeast.csv create mode 100644 templates/static/js/chemistry.js create mode 100644 templates/static/js/delete.js create mode 100644 templates/static/js/fermentables.js create mode 100644 templates/static/js/fermentation.js create mode 100644 templates/static/js/hops.js create mode 100644 templates/static/js/load.js create mode 100644 templates/static/js/mash.js create mode 100644 templates/static/js/save.js create mode 100644 templates/static/js/test_json.js create mode 100644 templates/static/js/water.js create mode 100644 templates/static/js/yeast.js diff --git a/.DS_Store b/.DS_Store index 422f4328f2960f06b9e556971bf1679586e01550..a6d6fe0cb9d48e094906f29ce8b1f0519c698710 100644 GIT binary patch delta 44 zcmZn(XbG6$&nUAoU^hRb%w`^eV@#ZBDaFZ2`T04FoA(Im@NQ;T_{FmMkq9$008jZ2 Ay8r+H delta 37 tcmZn(XbG6$&nUeyU^hRb^kyD`V@#Vr3W@PfERf&KuJDUxvw|oyGXV0j3*i6& diff --git a/app.py b/app.py index 48a98a3..f346ef9 100644 --- a/app.py +++ b/app.py @@ -1,17 +1,28 @@ -import os -from flask import Flask, render_template +import os, json +from flask import Flask, flash, jsonify, render_template, request, redirect, url_for from flask_script import Manager -from flask_sqlalchemy import SQLAlchemy basedir = os.path.abspath(os.path.dirname(__file__)) app = Flask(__name__) # app.config['SQLALCHEMY_DATABASE_URI'] = os.environ['DATABASE_URL'] +app.secret_key = b'_5#y2L"F4Q8z\n\xec]/' # Remind yourself why you need this? +app.config['SQLALCHEMY_DATABASE_URI'] = "postgresql://bbearce:Alak3_N3van@localhost/gratefulbrauer" app.config['SQLALCHEMY_TRACK_MODIFICATIONS'] = False -# db = SQLAlchemy(app) +from models import db # <-- this needs to be placed after app is created + manager = Manager(app) +# Grab DB table column names +import models + +# Make convenient columns variables for recipe + +recipe_columns = [column.key for column in models.Recipe.__table__.columns][1:] +for recipe_table in ['system','mash','fermentables','hops','yeast','water','fermentation','chemistry']: + exec("{}_columns = [column.key for column in models.Recipe_{}.__table__.columns][2:]".format(recipe_table,recipe_table.capitalize())) + @app.route("/") def index(): @@ -33,7 +44,436 @@ def Lagers(): def Specific_Lagers(name): return render_template("Lagers/"+name) + +### Brewculator ### + +# Begin Views or more correctly, routes... +@app.route('/load') +def load(): + + recipe = request.args.get('recipe', 0, type=str) + + try: + + ### Recipe Data ### + + # If id exists and this doesn't fail, we can load the recipe. + Recipe = models.Recipe.query.filter_by(recipe = recipe).first() + Recipe.id # this tests for AttributeError + + # Single row tables + for table in ['System','Mash','Yeast','Water','Fermentation','Chemistry']: + exec('{} = models.Recipe_{}.query.filter_by(recipe_id = Recipe.id).first()'.format(table, table)) + + # Multiple row tables + for table in ['Fermentables','Hops']: + exec('{} = models.Recipe_{}.query.filter_by(recipe_id = Recipe.id).all()'.format(table, table)) + + # Build data json dictionary based on models. + + data = {'Recipe':{}} + + recipe_dict = {} + for r in recipe_columns: + recipe_dict[r] = getattr(Recipe, r) + + system_dict = {} + for s in system_columns: + system_dict[s] = getattr(System, s) + + fermentables_list = [] + for F in Fermentables: + fermentables_dict = {} + for f in fermentables_columns: + fermentables_dict[f] = getattr(F, f) + fermentables_list.append(fermentables_dict) + + hops_list = [] + for H in Hops: + hops_dict = {} + for h in hops_columns: + hops_dict[h] = getattr(H, h) + hops_list.append(hops_dict) + + mash_dict = {} + for m in mash_columns: + mash_dict[m] = getattr(Mash, m) + + yeast_dict = {} + for y in yeast_columns: + yeast_dict[y] = getattr(Yeast, y) + + water_dict = {} + for w in water_columns: + water_dict[w] = getattr(Water, w) + + fermentation_dict = {} + for f in fermentation_columns: + fermentation_dict[f] = getattr(Fermentation, f) + + chemistry_dict = {} + for c in chemistry_columns: + chemistry_dict[c] = getattr(Chemistry, c) + + data['Recipe']['gb_recipe_master'] = recipe_dict + data['Recipe']['gb_recipe_system'] = system_dict + data['Recipe']['gb_recipe_fermentables'] = fermentables_list + data['Recipe']['gb_recipe_hops'] = hops_list + data['Recipe']['gb_recipe_mash'] = mash_dict + data['Recipe']['gb_recipe_yeast'] = yeast_dict + data['Recipe']['gb_recipe_water'] = water_dict + data['Recipe']['gb_recipe_fermentation'] = fermentation_dict + data['Recipe']['gb_recipe_chemistry'] = chemistry_dict + + + + + ####### CONSIDER CLEANING BELOW COMPLETELY OUT ######### + + + + + + # dict_string = "data = {'recipe':recipe," + # for s in system_columns: + # dict_string = dict_string + " '{}':System.{},".format(s,s) + + # num_of_ingredients = 5 + # for fermentables in fermentables_columns: + # for i in range(0,num_of_ingredients): + # dict_string = dict_string + " '{}{}':Fermentables[{}].{},".format(fermentables,i+1,i,fermentables) + + # num_of_ingredients = 3 + # for h in hops_columns: + # for i in range(0,num_of_ingredients): + # dict_string = dict_string + " '{}{}':Hops[{}].{},".format(h,i+1,i,h) + + # for m in mash_columns: + # dict_string = dict_string + " '{}':Mash.{},".format(m,m) + + # for y in yeast_columns: + # dict_string = dict_string + " '{}':Yeast.{},".format(y,y) + + # for w in water_columns: + # dict_string = dict_string + " '{}':Water.{},".format(w,w) + + # for fermentation in fermentation_columns: + # dict_string = dict_string + " '{}':Fermentation.{},".format(fermentation,fermentation) + + # for c in chemistry_columns: + # dict_string = dict_string + " '{}':Chemistry.{},".format(c,c) + + # dict_string = dict_string + "}" + + # exec(dict_string) + + ### Constants Data ### + + # fermentables_list = [] + # for F in data['Recipe']['gb_recipe_fermentables']: + # fermentable = models.Fermentables.query.filter_by(ingredients =F['ingredient']).first() + # fermentables_dict = {} + # count=1; + # for f in fermentable.__table__.columns._data: + # if count != 1: + # fermentables_dict[f] = getattr(fermentable, f) + # count = count+1; + # fermentables_list.append(fermentables_dict) + + # hops_list = [] + # for H in data['Recipe']['gb_recipe_hops']: + # hop = models.Hops.query.filter_by(hops =H['hop']).first() + # hops_dict = {} + # count=1; + # for h in hop.__table__.columns._data: + # if count != 1: + # hops_dict[f] = getattr(hop, h) + # count = count+1; + # hops_list.append(hops_dict) + + # yeast = models.Yeast.query.filter_by(yeastStrain = data['Recipe']['gb_recipe_yeast']['yeast_name']).first() + # yeast_dict = {} + # count=1; + # for y in yeast.__table__.columns._data: + # if count != 1: + # yeast_dict[y] = getattr(yeast, y) + # count = count + 1; + + # style = models.Styles.query.filter_by(styles = data['Recipe']['gb_recipe_master']['style']).first() + # style_dict = {} + # count=1; + # for s in style.__table__.columns._data: + # if count != 1: + # style_dict[s] = getattr(style, s) + # count = count + 1; + + # gcc_list = [] + # for G in models.gravity_correction_chart.query.all(): + # gcc_dict = {} + # count=1; + # for g in G.__table__.columns._data: + # if count != 1: + # gcc_dict[g] = getattr(G, g) + # count = count+1; + # gcc_list.append(gcc_dict) + + # data['Constants'] = {} + + # data['Constants']['gb_constants_fermentables'] = fermentables_list + # data['Constants']['gb_constants_hops'] = hops_list + # data['Constants']['gb_constants_yeast'] = yeast_dict + # data['Constants']['gb_constants_style'] = style_dict + # data['Constants']['gb_constants_gcc'] = gcc_list + + + ####### CONSIDER CLEANING ABOVE COMPLETELY OUT ######### + + + return jsonify(data=data) + + except AttributeError as error: + print("this recipe doesn't exist so we can't load it.") + + recipe = "that recipe doesn't exist" + + return jsonify(recipe=recipe) + + +@app.route('/save') +def save(): + + # Common to all + recipe = request.args.get('recipe', 0, type=str) + style = request.args.get('style', 0, type=str) + + # Grab all input values from html pages + for s in system_columns: + exec("{} = request.args.get('{}', 0, type=str)".format(s,s)) + + num_of_ingredients = 5 + for fermentables in fermentables_columns: + for i in range(0,num_of_ingredients): + exec("{}{} = request.args.get('{}{}', 0, type=str)".format(fermentables,i+1,fermentables,i+1)) + + num_of_ingredients = 3 + for h in hops_columns: + for i in range(0,num_of_ingredients): + exec("{}{} = request.args.get('{}{}', 0, type=str)".format(h,i+1,h,i+1)) + + for m in mash_columns: + exec("{} = request.args.get('{}', 0, type=str)".format(m,m)) + + for y in yeast_columns: + exec("{} = request.args.get('{}', 0, type=str)".format(y,y)) + + for w in water_columns: + exec("{} = request.args.get('{}', 0, type=str)".format(w,w)) + + for fermentation in fermentation_columns: + exec("{} = request.args.get('{}', 0, type=str)".format(fermentation,fermentation)) + + for c in chemistry_columns: + exec("{} = request.args.get('{}', 0, type=str)".format(c,c)) + + # check if this already exists + + Recipe = models.Recipe(recipe=recipe, style=style) + + try: + # If id exists and this doesn't fail, we have a duplicate and we need to just send a message. + models.Recipe.query.filter_by(recipe=Recipe.recipe).all()[-1].id + recipe = "that recipe already exists" + + except IndexError as error: + print("this recipe doesn't exist so we are adding it.") + + db.session.add(Recipe) + db.session.commit() + + # System + system_string = "System = models.Recipe_System(recipe_id=Recipe.id," + for s in system_columns: + system_string = system_string + " {}={},".format(s,s) + + system_string = system_string + ")"; exec(system_string) + + # Fermentables + num_of_ingredients = 5 + for i in range(0,num_of_ingredients): + fermentables_string = "Fermentables{} = models.Recipe_Fermentables(recipe_id=Recipe.id,".format(i+1) + for fermentables in fermentables_columns: + fermentables_string = fermentables_string + " {}={}{},".format(fermentables,fermentables,i+1) + fermentables_string = fermentables_string + ")"; exec(fermentables_string) + + # Hops + num_of_ingredients = 3 + for i in range(0,num_of_ingredients): + hops_string = "Hops{} = models.Recipe_Hops(recipe_id=Recipe.id,".format(i+1) + for hops in hops_columns: + hops_string = hops_string + " {}={}{},".format(hops,hops,i+1) + hops_string = hops_string + ")"; exec(hops_string) + + # Mash + mash_string = "Mash = models.Recipe_Mash(recipe_id=Recipe.id," + for m in mash_columns: + mash_string = mash_string + " {}={},".format(m,m) + + mash_string = mash_string + ")"; exec(mash_string) + + # Yeast + yeast_string = "Yeast = models.Recipe_Yeast(recipe_id=Recipe.id," + for y in yeast_columns: + yeast_string = yeast_string + " {}={},".format(y,y) + + yeast_string = yeast_string + ")"; exec(yeast_string) + + # Water + water_string = "Water = models.Recipe_Water(recipe_id=Recipe.id," + for w in water_columns: + water_string = water_string + " {}={},".format(w,w) + + water_string = water_string + ")"; exec(water_string) + + # Fermentation + fermentation_string = "Fermentation = models.Recipe_Fermentation(recipe_id=Recipe.id," + for fermentation in fermentation_columns: + fermentation_string = fermentation_string + " {}={},".format(fermentation,fermentation) + + fermentation_string = fermentation_string + ")"; exec(fermentation_string) + + # Chemistry + chemistry_string = "Chemistry = models.Recipe_Chemistry(recipe_id=Recipe.id," + for c in chemistry_columns: + chemistry_string = chemistry_string + " {}={},".format(c,c) + + chemistry_string = chemistry_string + ")"; exec(chemistry_string) + + + Fermentables = [Fermentables1, Fermentables2, Fermentables3, Fermentables4, Fermentables5] + + Hops = [Hops1, Hops2, Hops3] + db.session.add_all(Fermentables + Hops + [Mash, Water, Fermentation, Yeast, Chemistry, System]) + db.session.commit() + + return jsonify(recipe=recipe) + + +@app.route('/delete') +def delete(): + + import models + + # Common to all + recipe = request.args.get('recipe', 0, type=str) + + try: + Recipe = models.Recipe.query.filter_by(recipe=recipe).all()[0] + db.session.delete(Recipe) + db.session.commit() + print("We deleted something") + + except IndexError as error: + recipe = "that recipe does not exist" + + + return jsonify(recipe=recipe) + + +@app.route('/brewculator') +def brewculator(): + + # Get fermentables (not recipe values but constants) + Styles = models.Styles.query.all() + Fermentables = models.Fermentables.query.all() + Hops = models.Hops.query.all() + Yeast = models.Yeast.query.all() + gcc = models.gravity_correction_chart.query.all() + ut = models.utilization_table.query.all() + + ### Constants Data ### + + fermentables_list = [] + for F in Fermentables: + fermentables_dict = {} + for f in [i for i in F.__table__.columns._data]: + fermentables_dict[f] = getattr(F, f) + fermentables_list.append(fermentables_dict) + + hops_list = [] + for H in Hops: + hops_dict = {} + for h in [i for i in H.__table__.columns._data]: + hops_dict[h] = getattr(H, h) + hops_list.append(hops_dict) + + yeast_list = [] + for Y in Yeast: + yeast_dict = {} + for y in [i for i in Y.__table__.columns._data]: + yeast_dict[y] = getattr(Y, y) + yeast_list.append(yeast_dict) + + style_list = [] + for S in Styles: + style_dict = {} + for s in [i for i in S.__table__.columns._data]: + style_dict[s] = getattr(S, s) + style_list.append(style_dict) + + gcc_list = [] + for G in models.gravity_correction_chart.query.all(): + gcc_dict = {} + for g in G.__table__.columns._data: + gcc_dict[g] = getattr(G, g) + gcc_list.append(gcc_dict) + + ut_list = [] + for U in models.utilization_table.query.all(): + ut_dict = {} + for u in U.__table__.columns._data: + ut_dict[u] = getattr(U, u) + ut_list.append(ut_dict) + + data = {} + data['Constants'] = {} + + data['Constants']['gb_constants_fermentables'] = fermentables_list + data['Constants']['gb_constants_hops'] = hops_list + data['Constants']['gb_constants_yeast'] = yeast_list + data['Constants']['gb_constants_style'] = style_list + data['Constants']['gb_constants_gcc'] = gcc_list + data['Constants']['gb_constants_ut'] = ut_list + + + + # Dynamic Control for Fermentables Inputs + num_of_inputs = 5 + fcolumns = [zip(fermentables_columns,[i]*(len(fermentables_columns)+1)) for i in range(1,num_of_inputs+1)] + + # Dynamic Control for Hops Inputs + num_of_inputs = 3 + hcolumns = [zip(hops_columns,[i]*(len(hops_columns)+1)) for i in range(1,num_of_inputs+1)] + + + + return render_template('/brewculator/brewculator.html', + Data = json.dumps(data), + Styles = Styles, + Fermentables = Fermentables, + Hops = Hops, + Yeast = Yeast, + + system_columns=system_columns, + fermentables_columns=fcolumns, # look above for special variable construction + hops_columns=hcolumns, # look above for special variable construction + mash_columns=mash_columns, + yeast_columns=yeast_columns, + water_columns=water_columns, + fermentation_columns=fermentation_columns, + chemistry_columns=chemistry_columns) + + if __name__ == "__main__": port = int(os.environ.get('PORT', 33507)) - # manager.run() - app.run(host='0.0.0.0', port=port) + manager.run() + #app.run(host='0.0.0.0', port=port) diff --git a/models.py b/models.py new file mode 100644 index 0000000..42e904e --- /dev/null +++ b/models.py @@ -0,0 +1,262 @@ +from __main__ import app +from flask_sqlalchemy import SQLAlchemy +db = SQLAlchemy(app) + +# Site tables +class Role(db.Model): + __tablename__ = 'gb_site_role' + id = db.Column(db.Integer, primary_key=True) + name = db.Column(db.String(64), unique=True) + users = db.relationship('User', backref='role') + + def __repr__(self): + return '' % self.name + + +class User(db.Model): + __tablename__ = 'gb_site_users' + id = db.Column(db.Integer, primary_key=True) + username = db.Column(db.String(64), unique=True, index=True) + role_id = db.Column(db.Integer, db.ForeignKey('gb_site_role.id')) + + def __repr__(self): + return '' % self.username + + +# Constants tables +class Fermentables(db.Model): + __tablename__ = 'gb_constants_fermentables' + id = db.Column(db.Integer, primary_key=True) + ingredients = db.Column(db.String(64), unique=True) + degree_linter = db.Column(db.String(5)) + value = db.Column(db.Float) + ppg = db.Column(db.Float) + srm = db.Column(db.Float) + ez_water_code = db.Column(db.Integer) + distilled_water_ph = db.Column(db.Float) + flavor_profile = db.Column(db.Text) + dp = db.Column(db.Integer) + is_grain = db.Column(db.Integer) + + def __repr__(self): + return '' % self.ingredients + +class Hops(db.Model): + __tablename__ = 'gb_constants_hops' + id = db.Column(db.Integer, primary_key=True) + hops = db.Column(db.String(64), unique=True) + value = db.Column(db.Float) + alphaLow = db.Column(db.Float) + alphaHigh = db.Column(db.Float) + alphaAcid = db.Column(db.Float) + berry = db.Column(db.Float) + citrus = db.Column(db.Float) + tart = db.Column(db.Float) + flowery = db.Column(db.Float) + earthy = db.Column(db.Float) + pine = db.Column(db.Float) + spicy = db.Column(db.Float) + bitter = db.Column(db.Float) + flavorProfile = db.Column(db.Text) + possibleSubstitutions = db.Column(db.Text) + origin = db.Column(db.String(64)) + storage = db.Column(db.String(64)) + additionalInformation_History = db.Column(db.Text) + + def __repr__(self): + return '' % self.hops + +class Yeast(db.Model): + __tablename__ = 'gb_constants_yeast' + id = db.Column(db.Integer, primary_key=True) + yeastStrain = db.Column(db.String(64), unique=True) + value = db.Column(db.Float) + attenuation = db.Column(db.Float) + temperatureRangeLow = db.Column(db.Integer) + temperatureRangeHigh = db.Column(db.Integer) + flocculation = db.Column(db.String(64)) + alcoholTolerancePercentLow = db.Column(db.Float) + alcoholTolerancePercentHigh = db.Column(db.Float) + flavorCharacteristics = db.Column(db.Text) + recommendedStyles = db.Column(db.Text) + brewery = db.Column(db.String(64)) + + def __repr__(self): + return '' % self.yeastStrain + +class Styles(db.Model): + __tablename__ = 'gb_constants_styles' + id = db.Column(db.Integer, primary_key=True) + generalStyle = db.Column(db.String(64)) + styles = db.Column(db.String(64)) + OGRangeLow = db.Column(db.Float) + OGRangeHigh = db.Column(db.Float) + FGRangeLow = db.Column(db.Float) + FGRangeHigh = db.Column(db.Float) + bitterLow = db.Column(db.Float) + bitterHigh = db.Column(db.Float) + SRMRangeLow = db.Column(db.Float) + SRMRangeHigh = db.Column(db.Float) + + def __repr__(self): + return '' % self.styles + +class utilization_table(db.Model): + __tablename__ = 'gb_constants_utilization_table' + id = db.Column(db.Integer, primary_key=True) + boil_time = db.Column(db.Integer) + whole_hop = db.Column(db.Float) + pellet_hop = db.Column(db.Float) + +class gravity_correction_chart(db.Model): + __tablename__ = 'gb_constants_gravity_correction_chart' + id = db.Column(db.Integer, primary_key=True) + temperature_F = db.Column(db.Integer) + temperature_C = db.Column(db.Integer) + add_SG = db.Column(db.Float) + + def __repr__(self): + return '' % self.temperature_C + + + +# Recipe tables + +class Recipe(db.Model): + __tablename__ = 'gb_recipe_master' + # Columns + id = db.Column(db.Integer, primary_key=True) + recipe = db.Column(db.String(64)) + style = db.Column(db.String(64)) + # Relationships + fermentables = db.relationship('Recipe_Fermentables', backref='gb_recipe_master', cascade="all, delete-orphan" , lazy='dynamic') + hops = db.relationship('Recipe_Hops', backref='gb_recipe_master', cascade="all, delete-orphan" , lazy='dynamic') + mash = db.relationship('Recipe_Mash', backref='gb_recipe_master', cascade="all, delete-orphan" , lazy='dynamic') + water = db.relationship('Recipe_Water', backref='gb_recipe_master', cascade="all, delete-orphan" , lazy='dynamic') + fermentation = db.relationship('Recipe_Fermentation', backref='gb_recipe_master', cascade="all, delete-orphan" , lazy='dynamic') + yeast = db.relationship('Recipe_Yeast', backref='gb_recipe_master', cascade="all, delete-orphan" , lazy='dynamic') + chemistry = db.relationship('Recipe_Chemistry', backref='gb_recipe_master', cascade="all, delete-orphan" , lazy='dynamic') + system = db.relationship('Recipe_System', backref='gb_recipe_master', cascade="all, delete-orphan" , lazy='dynamic') + + def __repr__(self): + return '' % self.recipe + +class Recipe_System(db.Model): + __tablename__ = 'gb_recipe_system' + id = db.Column(db.Integer, primary_key=True) + recipe_id = db.Column(db.Integer, db.ForeignKey('gb_recipe_master.id', ondelete='CASCADE'), nullable=False) + batch_size = db.Column(db.Float) + extraction_efficiency = db.Column(db.Float) + + def __repr__(self): + return '' % self.recipe_id + +class Recipe_Fermentables(db.Model): + __tablename__ = 'gb_recipe_fermentables' + id = db.Column(db.Integer, primary_key=True) + recipe_id = db.Column(db.Integer, db.ForeignKey('gb_recipe_master.id', ondelete='CASCADE'), nullable=False) + ingredient = db.Column(db.String(64)) + weight_lbs = db.Column(db.Float) + + def __repr__(self): + return '' % self.ingredient + +class Recipe_Hops(db.Model): + __tablename__ = 'gb_recipe_hops' + id = db.Column(db.Integer, primary_key=True) + recipe_id = db.Column(db.Integer, db.ForeignKey('gb_recipe_master.id', ondelete='CASCADE'), nullable=False) + hop = db.Column(db.String(64)) + weight_oz = db.Column(db.Float) + boil_time_min = db.Column(db.Integer) + + + def __repr__(self): + return '' % self.hop + +class Recipe_Mash(db.Model): + __tablename__ = 'gb_recipe_mash' + id = db.Column(db.Integer, primary_key=True) + recipe_id = db.Column(db.Integer, db.ForeignKey('gb_recipe_master.id', ondelete='CASCADE'), nullable=False) + init_grain_temp = db.Column(db.Float) + sacc_rest_temp = db.Column(db.Float) + mash_duration = db.Column(db.Integer) + mash_thickness = db.Column(db.Float) + + def __repr__(self): + return '' % self.recipe_id + +class Recipe_Yeast(db.Model): + __tablename__ = 'gb_recipe_yeast' + id = db.Column(db.Integer, primary_key=True) + recipe_id = db.Column(db.Integer, db.ForeignKey('gb_recipe_master.id', ondelete='CASCADE'), nullable=False) + yeast_name = db.Column(db.String(64)) + init_cells = db.Column(db.Float) + + def __repr__(self): + return '' % self.yeast_name + +class Recipe_Water(db.Model): + __tablename__ = 'gb_recipe_water' + id = db.Column(db.Integer, primary_key=True) + recipe_id = db.Column(db.Integer, db.ForeignKey('gb_recipe_master.id', ondelete='CASCADE'), nullable=False) + total_boil_time = db.Column(db.Float) + evap_rate = db.Column(db.Float) + shrinkage = db.Column(db.Float) + mash_tun_dead_space = db.Column(db.Float) + lauter_tun_dead_space = db.Column(db.Float) + kettle_dead_space = db.Column(db.Float) + fermentation_tank_loss = db.Column(db.Float) + grain_abs_factor = db.Column(db.Float) + + + + def __repr__(self): + return '' % self.recipe_id + +class Recipe_Fermentation(db.Model): + __tablename__ = 'gb_recipe_fermentation' + id = db.Column(db.Integer, primary_key=True) + recipe_id = db.Column(db.Integer, db.ForeignKey('gb_recipe_master.id', ondelete='CASCADE'), nullable=False) + days1 = db.Column(db.Integer) + temp1 = db.Column(db.Integer) + days2 = db.Column(db.Integer) + temp2 = db.Column(db.Integer) + days3 = db.Column(db.Integer) + temp3 = db.Column(db.Integer) + days4 = db.Column(db.Integer) + temp4 = db.Column(db.Integer) + days5 = db.Column(db.Integer) + temp5 = db.Column(db.Integer) + + + def __repr__(self): + return '' % self.recipe_id + + +class Recipe_Chemistry(db.Model): + __tablename__ = 'gb_recipe_chemistry' + id = db.Column(db.Integer, primary_key=True) + recipe_id = db.Column(db.Integer, db.ForeignKey('gb_recipe_master.id', ondelete='CASCADE'), nullable=False) + init_Ca = db.Column(db.Float) + init_Mg = db.Column(db.Float) + init_Na = db.Column(db.Float) + init_Cl = db.Column(db.Float) + init_SO4 = db.Column(db.Float) + init_HCO3_CaCO3 = db.Column(db.Float) + actual_ph = db.Column(db.Float) + effective_alkalinity = db.Column(db.Float) + residual_alkalinity = db.Column(db.Float) + ph_down_gypsum_CaSO4 = db.Column(db.Float) + ph_down_cal_chl_CaCl2 = db.Column(db.Float) + ph_down_epsom_salt_MgSO4 = db.Column(db.Float) + ph_up_slaked_lime_CaOH2 = db.Column(db.Float) + ph_up_baking_soda_NaHCO3 = db.Column(db.Float) + ph_up_chalk_CaCO3 = db.Column(db.Float) + + def __repr__(self): + return '' % self.recipe_id + + + + + diff --git a/models.pyc b/models.pyc new file mode 100644 index 0000000000000000000000000000000000000000..26981120874cb5b8ef82bbf7827d953a8c5cbe69 GIT binary patch literal 13960 zcmd5@+ix6K9iCm=xi~k+xztYDuz|KRQK>~QFUXXnZc|5Xk}^(JbwL`<&K&Pfc6Mho zb2iRKfP{j003q>$ka$DlwGyvLydm))Ai;kC5)u!HXZXI~*_ky}%j&H-o>|ab$n1IZlZGYfkJqy_(akIW=C_ow)AwW}N1X zQ&TgJsyRu6P~atP8JpOPI$_yI9*hnaKbZI#X?bW(h1L66^lj1DJMKPCMZRtKwo& zamEQ>uqu{{iUlWJwkj?a6=$9BvQ_b7QL*TRFIg2=ii&ei_!X<7QB<6F!mC!rSBr`Z zPWUye;^m^^q7%O2Y_7bDDUSY&|5h-~j^?cUgMqo2$HnG%Ke`bI9n~A@SzNkFtO|%w z@Gg$5g+e(*27uA5JAlLeSt;j;8+8QGs5LRmg&cERCte5^Q;VraEoKl1LN6o4ydC8m 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+sqlite> .import /Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/hops.csv gb_constants_hops +sqlite> .import /Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/styles.csv gb_constants_styles +sqlite> .import /Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/yeast.csv gb_constants_yeast +sqlite> .import /Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/gravity_correction_chart.csv gb_constants_gravity_correction_chart + + + +# postgres +\copy gb_constants_fermentables FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/fermentables.csv' DELIMITER ',' CSV +\copy gb_constants_hops FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/hops.csv' DELIMITER ',' CSV +\copy gb_constants_styles FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/styles.csv' DELIMITER ',' CSV +\copy gb_constants_yeast FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/yeast.csv' DELIMITER ',' CSV +\copy gb_constants_gravity_correction_chart FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/gravity_correction_chart.csv' DELIMITER ',' CSV +\copy gb_utilization_table FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/utilization_table.csv' DELIMITER ',' CSV + + +# in postico app +copy gb_constants_fermentables FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/fermentables.csv' DELIMITER ',' CSV; +copy gb_constants_hops FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/hops.csv' DELIMITER ',' CSV; +copy gb_constants_styles FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/styles.csv' DELIMITER ',' CSV; +copy gb_constants_yeast FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/yeast.csv' DELIMITER ',' CSV; +copy gb_constants_gravity_correction_chart FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/gravity_correction_chart.csv' DELIMITER ',' CSV; +copy gb_constants_utilization_table FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/utilization_table.csv' DELIMITER ',' CSV + + +select * from gb_recipe_mash limit 100; + +select * from gb_constants_utilization_table limit 100; +select * from gb_constants_hops limit 100; +select * from gb_constants_styles limit 100; +select * from gb_constants_hops limit 100; +select * from gb_constants_yeast limit 100; +delete from gb_constants_yeast; + +select * from gb_constants_fermentables limit 100; + +select * from gb_recipe_mash limit 100; +select * from gb_recipe_yeast limit 100; + + diff --git a/static/db_constants/fermentables distilled_values.csv b/static/db_constants/fermentables distilled_values.csv new file mode 100644 index 0000000..a5ebaff --- /dev/null +++ b/static/db_constants/fermentables distilled_values.csv @@ -0,0 +1,157 @@ +1,0 - None,0,0,1,0,0,0,A vast void of nothingness.,0,0 +2,2-Row Malt (Rahr),1.7,3,1.038,1.7,2,5.7,"A fantastic and economical all-purpose base malt. It is made from Harrington barley grown on the western prairies and malted in Minnesota. It is high in enzymes, well modified, clean and smooth. Easily converts with a single step infusion mash.",140,1 +3,2-Row Malt (Briess),1.75,4,1.038,1.75,2,5.7,"Probably the most commonly used base malt in all-grain or partial-mash brewing. Yields a slightly higher extraction rate than 6-Row. 2-Row is well modified, smooth, and high in enzymes. A single step infusion mash will easily convert 2-Row, but a protein rest is recommended to improve clarity. ",140,1 +4,2-Row Malt (MaltEurope),2,5,1.038,2,2,5.7,An excellent plain American 2-row malt grown in and around Montana and used by many US pro brewers. Good for single infusion mashes; works well with adjuncts.,140,1 +5,2-Row Brewers Malt (Briess),1.8,5.5,1.038,1.8,2,5.7,"An American 2-row malt of exceptional quality. Very consistent malt with a clean, sweet malty flavor.",140,1 +6,2-Row Organic (Briess),1.8,6,1.037,1.8,2,5.7,"Base malt made from organically-grown 2-row barley, certified by Oregon Tilth. Mild, malty flavor. Suitable for all beer styles. ",140,1 +7,6-Row Malt (Rahr),1.7,7,1.035,1.7,3,5.79,"Optimized for adjunct brewing—its high enzyme content easily converts high percentages of unmalted corn, rice, oats, etc. Six-row is also useful in lautering mashes with huskless grains due to it high husk content.",160,1 +8,Acidulated Malt (Weyermann),1.8,8,1.027,1.8,9,5.7,pH 3.4-3.6. Include 1 to 10% to lower mash and wort pH. Good for brewing pilsner with soft water. Recommended by Weyermann for pils and hefeweizen mashes.,0,1 +9,Amber Malt (Crisp),7,9,1.035,7,9,5.7,"Made from ale malt. Warm, pleasant, biscuit flavor with coffee undertones. This is a versatile malt for the all grain or partial mash brewer. Try a 1/2 lb. In a nut brown or red ale. ",25,1 +10,Aromatic Malt (Castle),19,10,1.036,19,10,,A mildly kilned malt that has a strong malt aroma and rich color. Use 1-10%.,25,1 +11,Ashburne Mild (Briess),5.3,11,1.037,5.3,9,5.7,"A high-kilned base malt for elevated sweet, malty flavor and aroma and rich, golden color. Ideal for mild, brown, and amber ales. ",65,1 +12,Beechwood Smoked Malt (Weyermann),2.3,12,1.037,2.3,9,5.7,"Also known as Rauchmalt, Weyermann's famous beechwood-smoked malt can make up to 100% of the grist for classic Bamberger Rauchbier. Use smaller percentages to add smoke character to bock, helles, hefeweizen, porters, Scottish ales, brown ales, etc.",110,1 +13,Biscuit Malt (Crisp),24.5,13,1.036,24.5,11,4.71,"Toasted malt that contributes a warm, earthy flavor, with an aroma described as warm bread or biscuit flavor and will lend a granet-brown color",25,1 +14,Black Malt (Briess),500,14,1.025,500,11,4.71,"As implied by the name, this malt will give a sharp roasted flavor and deep red to black color. Used in porters, stouts, and dark ales and lagers. Midwest suggests using this malt in moderation.",0,1 +15,Black Malt (Simpsons),550,15,1.025,550,11,4.71,"Made by roasting white malt at a higher temperature than that used to produce Chocolate Malts. Sharp flavor and black color, with a smoother flavor than roasted barley. Small percentages add reddish color to Scottish ales, red ales, and bitter. Higher percentages give pronounced roasted flavor and aroma and black color. Ideal for sweet stout and robust porter.",0,1 +16,"Black Malt, Debittered (Castle)",550,16,1.025,550,11,4.71,A unique malt for adding deep color without the astringency of other highly roasted malts. Great for Schwarzbier and oatmeal or sweet stout. ,0,1 +17,BlackPrinz (Briess),500,17,1.025,500,11,4.71,"Intensely roasted from hulless barley, Blackprinz® Malt is an amazingly smooth and mellow flavored black malt without bitter, astringent, dry flavors or aftertaste. Despite its delicate and clean flavor Blackprinz® Malt won't disappoint the eye, delivering exceptionally deep color to dark beers or a slight to intense boost of color to other beer styles. The hints of toasted malty flavor that come through at slightly higher usage rates makes Blackprinz® Malt a truly unique member of the black malt category.",0,1 +18,Brown Malt (Crisp),65,18,1.032,65,9,5.7,Made from green malt. Imparts a dark roasted flavor and bitterness to beer. Works great in older styles of English ales such as brown ales and mild stouts and porters. ,0,1 +19,CaraAmber (Weyermann),27,19,1.034,27,10,,"Intesifies the aroma and color of dark beers, particularly German altbiers, stouts, bocks and porters. ",0,1 +20,CaraAroma (Weyermann),130,20,1.033,130,10,,"Imparts fuller body and improved malt aroma to dark beers, particularly German altbiers, stouts, bocks and porters.",0,1 +21,Carafa I (Weyermann),337,21,1.032,337.5,11,4.71,"Dehusked Carafa I intensifies the aroma and color of dark beers while contributing very low astringency —very smooth. Use 1-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amounts can be used for color adjustment in amber beers. Also nice in stouts and porters.",0,1 +22,Carafa II (Weyermann),430,22,1.032,430,11,4.71,"Dehusked Carafa II intensifies the aroma and color of dark beers while contributing very low astringency —very smooth. Use 1-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amounts can be used for color adjustment in amber beers. Also nice in stouts and porters.",0,1 +23,Carafa III (Weyermann),525,23,1.032,525,11,4.71,"Dehusked Carafa III intensifies the aroma and color of dark beers while contributing very low astringency —very smooth. Use 1-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amounts can be used for color adjustment in amber beers. Also nice in stouts and porters.",0,1 +24,CaraFoam (Weyermann),1.8,24,1.036,1.8,10,,"German dextrin malt with lovely, delicate malt character. Improves head retention and body. Recommended for pilsners and pale lagers.",0,1 +25,CaraHell (Weyermann),11,25,1.035,11,10,,"Imparts a full, round malt flavor and gold color. Very versatile - use up to 15% in pale ale, Oktoberfest, Maibock, and hefeweizen.",0,1 +26,CaraMalt (Simpsons),34,26,1.034,34,10,,"Made from green malt. Imparts a light flavor, and slight red hue. Great for dark lagers and ales. Will contribute dextrins and add to foam stability. This grain may be steeped or mashed.",0,1 +27,Caramel_10 (Briess),10,27,1.035,10,10,,"Contributes body, foam stability, color, and flavor. Use 3-15% for golden color, and candylike sweetness and mild caramel flavor. ",0,1 +28,Caramel_20 (Briess),20,29,1.035,20,10,,"Contributes body, foam stability, color, and flavor. Use 3-15% for golden color, and candylike sweetness and mild caramel flavor. ",0,1 +29,Caramel_40 (Briess),40,30,1.034,40,10,,"Briess caramel malts contribute body, foam stability, color, and flavor. Use 3-15% 40L for golden to light-red color, and sweet caramel/toffee flavor. ",0,1 +30,Caramel_60 (Briess),60,31,1.034,60,10,,"Contributes body, foam stability, color, and flavor. Use 3-15% for golden to light red color, and sweet, pronounced caramel flavor. ",0,1 +31,Caramel_80 (Briess),80,32,1.034,80,10,,"Contributes body, foam stability, color, and flavor. Use 3-15% for red to deep red color, and pronounced caramel, burnt sugar, and raisin flavor. ",0,1 +32,Caramel_90 (Briess),90,33,1.033,90,10,,"Contributes body, foam stability, color, and flavor. Use 3-15% for red to deep red color and pronounced caramel, burnt sugar, and raisin flavor. Use in amber or red ales, bock, stout, and porter. ",0,1 +33,Caramel_120 (Briess),120,28,1.033,120,10,,"Briess caramel malts contribute body, foam stability, color, and flavor. Use 3-15% in amber or dark beers for deep red color and pronounced caramel, burnt sugar, raisin, and prune flavor. ",0,1 +34,Caramel Pils (Crisp),6,34,1.036,6,10,,"A very pale caramel malt. Contributes a subtle caramel flavor. The malting process creates a 'floury' endosperm that will yield fermentable sugars when mashed with base malts. Steep Caramel Pils in quantities under a pound to add a light caramel flavor, but mash it with other grains for the full effect.",0,1 +35,CaraMunich (Castle),47,35,1.034,47,10,,"An excellent all-purpose caramel malt. Round, sweet character with toasty overtones and deep gold to copper color, depending on usage. Used extensively in amber and dark Belgian ales. We like it for amber and dark lagers as well. ",0,1 +36,CaraMunich I (Weyermann),34,36,1.034,34,10,,"Deep gold to pale copper color and sweet malty flavor and aroma. Use 5-10% for enhanced body and malt character in Oktobefest, Altbier and bock; 1-5% for other amber beers.",0,1 +37,CaraMunich II (Weyermann),46,37,1.034,46,10,,"Deep gold to copper color and mildly toasty sweet flavor and aroma. Use 5-10% for enhanced body and malt character in Oktobefest, Altbier and bock; 1-5% for other amber beers.",0,1 +38,CaraMunich III (Weyermann),57,38,1.034,56,10,,"Copper color and moderately toasty sweet flavor and aroma. Use 5-10% for enhanced body and malt character in Oktobefest, Altbier and bock; 1-5% for other amber beers.",0,1 +39,CaraPils/Dextrine (Briess),1.5,39,1.036,1.5,10,,"Briess Carapils is a trademarked dextrin malt. 1-5% adds foam stability, body, and palate fullness to beer and significantly enhances head retention. Although it appears darker than pale malt, it has a clear, glassy endosperm and does not contribute significantly to beer color or flavor. ",0,1 +40,CaraRed (Weyermann),20,40,1.035,20,10,,"Provides fuller body and imparts a deep, saturated red color, particularly to red ales and lagers, Scottish ales, bocks and altbiers.",0,1 +41,CaraStan (Bairds),35,41,1.034,35,10,,Bairds Carastan is a British crystal malt with a caramel/toffee flavor and hints of toasted bread.,0,1 +42,"CaraStan, Light (Bairds)",15,42,1.035,15,10,,Similar to Bairds Carastan but kilned at a lower temperature. Pleasant toffee flavor.,0,1 +43,CaraVienne (Castle),20,43,1.035,21,10,,"An excellent all-purpose caramel malt. Round, sweet character and golden to light copper color, depending on usage. Ideal for Belgian ales. ",0,1 +44,CaraWheat (Weyermann),45,44,1.034,45.5,10,,Malted wheat that has been steeped and kilned to create a caramel malt. Emphasizes wheat aroma and flavor and adds color; use up to 15% for dunkelweizen and hefeweizen.,0,1 +45,Cherrywood Smoked Malt (Briess),2,45,1.037,2,9,5.7,"This unique malt is produced in small batches and smoked over cherry wood, resulting in an enzyme-active malt that contributes an intense yet smooth and sweet smoke flavor and aroma. Recommended for Bamberg-style Rauchbier and other smoked beers, porters, Oktoberfests, and Scottish ale. At 5-10% of the grist it will contribute a noticeable smoke character in lighter styles; at 30-60% it will contribute a pronounced smoke character to Bamberg-style lagers, Rauchbock, and porters. ",140,1 +46,"Chocolate Malt, Pale (Fawcett)",215,50,1.034,215,11,4.71,"Less highly-roasted than regular chocolate malt. Adds color and a mild chocolate/coffee flavor to dark milds, stouts, and porters. ",0,1 +47,Chocolate Malt (Briess),350,46,1.028,350,11,4.71,"Chocolate malt will give your beer a warm, nutty, chocolate-like flavor. Just a few ounces in a batch will impart a slight brown color. Use up to a pound in porters and stouts and dark lagers.",0,1 +48,Chocolate Malt (Simpsons),412,47,1.034,412.5,11,4.71,"A classic malt for stout, porter, and brown ale. Provides color for a wide variety of dark beer styles. At small percentages gives a brown color and mild roasted flavor, larger amounts for strong bittersweet chocolate flavor and near black color.",0,1 +49,Chocolate Rye (Weyermann),239,48,1.031,239,11,4.71,"Use 1-5% to add color and a subtle roasty character to Dunkelweizen, Roggenbier, or other specialty ales.",0,1 +50,Chocolate Wheat (Weyermann),400,49,1.033,400,11,4.71,"Malted wheat that has been steeped and roasted to create a very dark color. Adds deep color and roasted character. Use 1 to 5% for altbier, dunkelweizen, stout and porter.",0,1 +51,Coffee Malt (Simpsons),150,51,1.029,150,11,4.71,As the name suggests the first smell of this grain brings out a rich coffee flavor that will add complexity to any dark ale.,0,1 +52,Crystal Rye (Fawcett),75,52,1.034,75,10,,"Will lend a dry, licorice, toffee flavor. Great for use in complex, multi-grain brews where that extra special something is required.",0,1 +53,"Crystal, Dark (Simpsons)",75,53,1.034,75,10,,"Contributes a strong reddish hue to milds, brown ales, and other dark beers. The long kilning of this malt imparts a roasty edge on top of the malty sweetness of a crystal malt.",0,1 +54,"Crystal, Extra Dark (Simpsons)",160,54,1.033,160,10,,Very dark English crystal malt with deep amber color and burnt sugar and dark fruit flavors.,0,1 +55,"Crystal, Medium (Simpsons)",55,55,1.034,55,10,,Versatile English crystal malt imparts a rich gold to copper-red color and caramel flavor and increases foam stability.,0,1 +56,Distiller's Malt (Canada Malting),1.75,56,1.038,1.75,9,5.7,"At a rate of up to 100%, Canada Malting’s distiller’s malt is an excellent enzyme, amino nitrogen and starch source for a partial to full distiller’s mash. The well-modified malt, coupled with a gentle kilning cycle, produces high enzyme levels, which can be used to break down other starch sources.",140,1 +57,ESB Pale Malt (Gambrinus),3.5,57,1.037,3.5,2,5.7,A British-style pale-ale malt made from Canadian 2-row barley. Slightly sweeter and richer malt flavor than standard 2-row.,70,1 +58,Extra Special Malt (Briess),130,58,1.033,130,10,,"Provides distinctive flavors (burnt sugar, woody, prunes) associated with darker, high gravity beers like Doppelbock. Can be used to enhance standard or lighter gravity beers to provide a richer, more complex flavor profile.",0,1 +59,Flaked Barley ,1,59,1.032,1,9,5.7,"Grainy taste and significantly increased head retention, creaminess, and body. Can make up to 20% of grist for classic dry Irish stouts. ",0,1 +60,Flaked Maize ,1,60,1.039,1,9,5.7,"Mild, neutral flavor in small amounts, moderate sweetness at higher percentages. Low rates sometimes used in English bitters. Can make up to 40% of grist for American lager styles. ",0,1 +61,Flaked Oatmeal ,1,61,1.032,1,9,5.7,Use up to 30% of grist total for a distinct full-bodied flavor and creamy texture. ,0,1 +62,Flaked Rice ,1,62,1.038,1,9,5.7,Lightens the body and increases crispness of a beer. Commonly used in American and Japanese lagers. Can be used for up to 40% of the grist. ,0,1 +63,Flaked Rye ,2,62,1.029,2,9,5.7,"Lends dry, crisp character and strong rye flavor. Use 5-10%. ",0,1 +64,Flaked Wheat ,2,64,1.036,2,9,5.7,Greatly increases head retention and body at as low as 8% of the grist; can make up to 40% of grist. ,0,1 +65,Golden Promise (Simpsons),1.85,65,1.038,1.85,2,5.7,"Malt from a traditional barley variety grown in Scotland. Golden Promise produces a mellow wort, with a sweet, clean flavor. This base malt is a must for authentic Scottish ales, great for English styles as well.",70,1 +66,Halcyon (Fawcett),2.6,66,1.038,2.6,2,5.7,"A floor-malted barley malt from a single barley variety (Halcyon), and produced by a centuries-old, family-owned maltster. Halcyon Pale Ale Malt is considered to be one of the last remaining \traditional\ English Pale Malts. Adds a degree of biscuit flavor to the beer. Brighter and lighter in flavor than Pearl, Halcyon is a great malt for the production of Real Ales. It tends to produce a less sweet wort than Maris Otter. All the base malts from Thomas Fawcett & Sons are grown by local, family farmers near the maltings area.",70,1 +67,Honey Malt (Gambrinus),25,67,1.034,25,10,,Honey malt is Gambrinus Malting's best description for the unique European malt known as brumalt. Mash up to 10% for intense malt sweetness.,0,1 +68,Kiln Coffee (Franco-Belges),110,68,1.029,110,11,4.71,"This unique malt imparts a pleasant coffee flavor. Use it in stouts, porters, brown ales, and Scottish ales. ",0,1 +69,Kölsch Malt (Schill),4.5,69,1.037,4.5,9,5.7,"From a maltster co-op based in Osthofen, near Köln, this malt is used by some of the brewpubs in that city to make their trademark ale. Kölsch malt has a light, sweet and extremely \German\ flavor and aroma with a little bit of biscuit character. We've had good results using a multi-temp step mash with Kölsch malt, but a single infusion — although not traditional — works as well. Style nerds please take note: the maltster rates the color of this malt at 9 EBC. If you use 100% Kölsch malt for the grist of a Kölsch, you will be within spec according to Eric Warner's Kölsch (7-14 EBC, or 3.5-7 SRM — p. 51), but definitely on the dark end of the BJCP guidelines. If you are brewing for a competition, you may want to incorporate some pils or wheat malt into the grain bill to dilute the color.",110,1 +70,Maris Otter (Crisp),4,70,1.038,4,4,5.77,"This variety has long been a favorite of English brewers for its rich flavor and very forgiving brewing performance. Since this malt is fully modified, a protein rest is not necessary. This is a very popular base malt used in pale ales, bitters, porters, IPAs, stouts, barleywines and Scottish ales. Excellent yields and efficient run off make it the malt of choice for producing English style beers.",70,1 +71,"Maris Otter, Floor Malted (Warminster)",4.5,71,1.038,4.5,4,5.77,"This is a special craft malt from Britain's oldest working floor-malting facility. Still made by hand using many of the same methods as they were 200 years ago, Warminster's Maris Otter is a complex and bready malt. Use in any British style and many American styles for unparalleled depth of flavor.",70,1 +72,Melanoidin (Weyermann),27,72,1.034,27,10,,"Adds red color and intensifies malt flavor and aroma. Mash up to 20% in amber and dark lagers, red ales, Scottish ales, bock and doppelbock.",0,1 +73,Midnight Wheat (Briess),550,72.5,1.025,550,11,4.71,A very dark roasted malt that provides body with very smooth and mild roasted flavor along with intense color. This malt won't add the bitterness or astringency of other roasted malts like Chocolate or Black Malt. Made from Wisconsin wheat.,0,1 +74,Munich (Best Malz),8.3,74,1.035,8.3,5,5.43,"High-kilned lager malt contributes an intense malt flavor and amber color. Use up to 100% for alt, dunkel, and bock; smaller percentages in pale or amber lagers and ales for enhanced malt character.",70,1 +75,Munich (Briess),10,73,1.035,10,5,5.43,"Munich-style malt that contributes a very robust, malty flavor when used at 5-15%. Well suited for contributing additional malty flavor in all beer styles.",70,1 +76,"Munich, Bonlander (Briess)",10,74.5,1.035,10,5,5.43,"A bready, sweet American Munich malt, made in the style of the classic European maltsters. Great for porters, brown ales, Oktoberfests, and Altbiers.",70,1 +77,"Munich, Dark (Schill)",15,75,1.035,15.5,5,5.43,"Darker than regular Munich malt, this will add color and a strong malt flavor to beer. Great for dark lagers. Mix this base malt with other base malts for a complex malt flavor and deeper color.",25,1 +78,Oak Smoked Pale Wheat Malt (Weyermann),3.1,75.5,1.037,3.1,7,6.04,"This is an heirloom malt known for its use in Gratzer/Grodziskie, a smoked wheat beer once popular in Northern Germany and Poland.",110,1 +79,Oat Malt (Fawcett),4,76,1.037,4,9,5.7,"There are not many malt companies that produce an oat malt — we know of only Thomas Fawcett and Sons. We love oat malt for the texture and warm, grainy flavor that it adds to stouts, porters, other robust British ales. ",70,1 +80,"Oats, Golden Naked (Simpsons)",10,77,1.037,10,9,5.7,"This unique product has a sweet berry-nut flavor. Used at a rate of 4-15% to add a deep golden hue, light caramel flavors, and a creamy, satiny finish.",0,1 +81,Optic Malt (Fawcett),2.75,78,1.038,2.7,9,5.7,Optic is a barley variety widely grown in the United Kingdom. We have been impressed with its highly aromatic qualities. Good for use as a base malt in British styles.,70,1 +82,Pale Ale Malt (Canada Malting),3.1,79,1.036,3.1,9,5.7,A well-modified malt that is kilned to a darker color than standard 2-row. Has a slight biscuity flavor.,140,1 +83,Pale Ale Malt (Castle),3.2,80,1.037,3.2,2,5.7,"Fully modified pale ale malt from Belgian two-row barley, easily converted by a single temperature mash. It is a good all-purpose pale malt, and great in Belgian ales. ",60,1 +84,Pale Ale Malt (Briess),3.5,81,1.036,3.5,2,5.7,"This malt is a less expensive alternative to British or Belgian pale ale malt. Slightly darker version of the Briess 2-row, comparable performance suited for any ale. Suitable when rich, malty flavors and additional color is desired. ",140,1 +85,Pale Ale Malt (Rahr),3.5,82,1.036,3.5,9,5.7,An economical domestic base malt for English and American ale styles. Kilned a bit higher than Rahr standard 2-row (3-4°L) for deeper color and flavor.,140,1 +86,Pearl Malt (Fawcett),2.1,83,1.038,2.1,2,5.7,"A floor-malted barley malt from a single barley variety (Pearl), and produced by a centuries-old, family-owned maltster. Fawcett's primary barley variety used by several of England's largest and finest breweries. As a base malt, Pearl lends a dry breadiness. Recommended for traditional Pale Ales.",70,1 +87,Peat Smoked Malt (Simpsons),2.5,84,1.034,2.5,9,5.7,"Phenol level 12-24. While the malt is in the kiln, peat moss outside the kiln is gently smoked over slow burning coals allowing its vapors to drift above the malt. Peat malt is used in the distilling of Scotland's finest whiskies, but has found favor with homebrewers and craft brewers in smoked beers. Adds intense iodine and seaweed smoke phenol character - a little goes a long way!",70,1 +88,Pilsen (Best Malz),1.7,85,1.037,1.7,6,5.75,"Pilsen malt for German Pilsner and other European styles. This malt is produced from high-quality two-row spring barley grown in the best German and European barley regions. Low protein levels, high extract content, light color and high enzymatic activity.",110,1 +89,Pilsen (Franco-Belges),1.7,86,1.036,1.7,6,5.75,"Light in color and low in total protein, this Pilsen malt is produced from the finest European two-row barley. This malt is extremely well modified and can easily be mashed with a single-temperature infusion. Excellent malty character suitable for many German and Belgian styles.",60,1 +90,Pilsner (Castle),1.6,87,1.036,1.6,6,5.75,"An excellent base malt for pale lager, Belgian ales, and wheat beers. Pale color, low in protein, and results in a remarkably clean and light finished product.",60,1 +91,Pilsner (Global Malt),1.6,88,1.037,1.6,6,5.75,"Bright, clean, full-bodied character. Ideal for any European lager style and indispensable for pale lagers like Helles or pils. Suitable for single infusion malt, but many folks swear by the protein rest!",110,1 +92,Pilsner (Rahr),1.75,89,1.037,1.75,6,5.75,"high-quality, economical pilsner malt from Rahr Malting in Shakopee, MN. A bit lighter in color and lower in total protein than Rahr's standard 2-row (#G001). Can make up to 100% of the grist for a very pale beer. Great for lagers.",140,1 +93,"Pilsner, German (Saltzgitter)",1.6,89.5,1.037,1.6,6,5.75,"The finest European pilsner malt available to homebrewers. Lagers made from this malt have a bright, clean, full bodied character.",110,1 +94,"Pilsner, Bohemian (Weyermann)",1.9,90,1.037,1.9,6,5.75,"Czech-grown 2-row spring barley, processed specifically to impart full body, golden-blond color, and complex maltiness. Use for up to 100% of the grist for all lagers (especially Bohemian Pilsners) or Belgian ales.",110,1 +95,"Pilsner, Bohemian Floor Malted (Weyermann)",1.8,90.5,1.037,1.8,6,5.75,This is an exceptional Pilsner malt made in the traditional Bohemian fashion. The result is a slightly under-modefied malt with a unique and complex flavor.,110,1 +96,Rice Hulls ,0,91,1,0,1,0,"Lautering aid that will not affect color, flavor, body, or gravity of beer. Use up to 5% for wheat beers or high-protein mashes.",0,1 +97,Roasted Barley (Crisp),550,92,1.025,550,11,4.71,"Gives black color with ruby highlights and distinct, astringent roasted bitter flavor. Mandatory for dry Irish stouts. Use very small percentages to add color to Scottish ales and red ales.",0,1 +98,Roasted Wheat (Dingemanns),12,93,1.038,12,9,5.7,"(Tarwe Mout Roost 27) - Dingemans Roasted Wheat is a slightly roasted wheat that will lend nutty, bread-like flavors.",0,1 +99,"Roasted Wheat, Light (Briess)",300,94,1.026,300,11,4.71,"Use this grain when you want a sweet, coffee-like, grainy flavor and red to deep brown color. A little goes a long way. Roasted barley imparts the flavors associated with Irish Stout.",0,1 +100,Rye Malt (Weyermann),3.5,95,1.029,3.5,9,5.7,"Contributes a spicy rye flavor; use up to 50% for rye beers, also makes an interesting addition to smoked beers and wheat beers.",105,1 +101,Rye Malt (Briess),3.7,96,1.029,3.7,9,5.7,"Lends a spicy rye flavor to roggenbiers, ryePAs, and more. Fully modified, rice hulls recommended if used for more than 20% of the mash.",105,1 +102,Special B (Castle),147,97,1.031,147,10,,"An extremely dark caramel malt with a sharp, almost toffee like flavor. It will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian ales. ",0,1 +103,Special Roast (Briess),50,98,1.034,50,11,4.71,"Contributes a deep golden to brown color and toasty, biscuity, sour, and tangy flavors. Mash up to 10% for brown ale, porter, and other dark ales. ",0,1 +104,Stout Malt (Malting Company of Ireland),1.75,98.5,1.037,1.75,9,5.7,"Stout Malt is made with plump, round kernels with very low protein and high extract. Low kilning temps produce a very pale wort with high enzyme levels.",70,1 +105,Victory (Briess),28,99,1.035,28,9,5.7,"A trademark malt from a great American maltster. Use up to 15% in a mash. Gives deep gold to light brown color and biscuity, toasty, baking bread, and nutty flavors. Excellent for brown ales. ",0,1 +106,Vienna (Franco-Belges),2.7,100,1.035,2.7,8,5.56,"This malt will reinforce the color and aroma of all beer styles, particularly Eastern European and German style beers. Warm and slightly bready flavor.",50,1 +107,Vienna (Schill),3.1,101,1.035,3.1,8,5.56,"Lager malt kilned to a slightly darker color than Pilsner malt. Use up to 30% in a pale beer or up to 100% in an Oktoberfest or Vienna lager to achieve a dry, slightly toasty malt flavor.",50,1 +108,"Wheat Malt, Red (Rahr)",2.5,102,1.037,2.5,7,6.04,"Produced from North American grown wheat. Red wheat is a smaller, harder kernel that some brewers prefer in their wheat beers.",75,1 +109,"Wheat Malt, White (Rahr)",3,103,1.037,3,7,6.04,A domestic wheat malt; can be used for up to 50% of a grain bill.,75,1 +110,"Wheat, Dark (Weyermann)",7.5,104,1.037,7.5,7,6.04,"Use up to 50% for dark wheat beers, weizenbocks, or in smaller proportions to add body and head retention to other dark ales. Protein rest recommended.",60,1 +111,"Wheat, Pale (Weyermann)",1.5,105,1.037,1.5,7,6.04,"Use up to 80% for wheat beers, or in smaller proprtions to add body and head retention to Kolsch, altbier, and other ales. Protein rest recommended.",75,1 +112,"Wheat, Torrified (Briess)",1,105,1.036,1,7,6.04,"Torrified Wheat has been heat treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein. Torrified Wheat can be used in place of raw wheat when making Belgian-style White and Wit beers. Advantages over raw wheat include normal conversion time and higher yield. Add to the mash along with the malt. Mash as usual.",0,1 +113,"Wheat, Unmalted (Rahr)",1,106,1.036,1,7,6.04,"Unmalted Wheat is for use in producing authentic Belgian styles, most notably Wit and Lambics. A protein rest is highly recommended if used in mashing.",0,1 +114,Briess - CBW® Pilsen Light DME,2.04,150,1.044,2,1,0,"Subtle Malty - Base Malt, Carapils® Malt",0,0 +115,Briess - CBW® Golden Light DME,3.51,150,1.044,4,1,0,"Malty - Base Malt, Carapils® Malt",0,0 +116,Briess - CBW® Bavarian Wheat DME,2.78,150,1.044,3,1,0,"Neutral, Malty - Base Malt, Wheat Malt",0,0 +117,Briess - CBW® Sparkling Amber DME,7.94,150,1.044,10,1,0,"Rich Malty, Biscuity - Base Malt, Caramel 60L Malt, Munich Malt",0,0 +118,Briess - CBW® Traditional Dark DME,22.71,150,1.044,30,1,0,"Sweet, Intense Malty - Base Malt, Caramel 60L Malt, Munich Malt, Black Malt",0,0 +119,Briess - Maltoferm®  A-6000 Black Malt DME,2584,150,1.019,3500,1,0,Color Adjustment; Neutral Flavor At Low Usage Levels - Blend Of Dark Roasted Malts,0,0 +120,Briess - Organic Maltoferm® 10000 Light Malt DME,3.51,150,1.044,4,1,0,Malty - Organic Base Malt,0,0 +121,Muntons - Plain Extra Light DME,3.14,150,1.046,3.5,1,0,"Palest color English DME in the Munton's line. Ferments very dry. Use for pale ale, English summer ale, and bitter.",0,0 +122,Muntons - Plain Light DME,4.25,150,1.046,5,1,0,"Light-colored English DME, a bit darker than Extra-Light. Use for pale ale, IPA, and bitter.",0,0 +123,Muntons - Plain Wheat DME,3.88,150,1.046,4.5,1,0,"English DME made with pale malt and wheat. Use for English summer ales, wheat beers, or to add body to low-gravity bitter and mild.",0,0 +124,Muntons - Plain Amber DME,8.02,150,1.045,10.1,1,0,"Amber colored English dry malt extract, ferments dry with a malty flavor. Good for Scottish ales, ESB, milds, and brown ales.",0,0 +125,Muntons - Plain Dark DME,23.08,150,1.044,30.5,1,0,"Deeply colored English malt extract, ferments dry with a malty flavor. Good for porters, stout, and brown ales.",0,0 +126,Muntons - Plain Extra Dark DME,23.08,150,1.044,30.5,1,0,Very dark English malt extract with a full flavor. Good for porters or stout.,0,0 +127,"Brown Sugar, Light",20,108,1.044,20,1,0,Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content. Dark brown sugar contains 6.5% molasses.,0,0 +128,"Brown Sugar, Dark",40,107,1.044,40,1,0,Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content. Light brown sugar contains 3.5% molasses.,0,0 +129,"Candi Sugar, Blonde (Soft)",5,109,1.038,5,1,0,"Use this soft candi sugar in all of your Belgian beers to impart a wonderfully soft and well-rounded flavor that you have never had in your beers before! A by-product of the rock candi and candi syrup making processes, soft sugar is made up of tiny crystals of beet sugar that have been removed from the syrup by way of a centrifuge. These crystals have a more intense flavor than the traditional sugar rocks American brewers are used to seeing. This is the same candi sugar used by the famous Rochefort brewery in Belgium. Soft and delicate candi syrup flavor and light color.",0,0 +130,"Candi Sugar, Brown (Soft)",40,110,1.032,40,1,0,"Use this soft candi sugar in all of your Belgian beers to impart a wonderfully soft and well-rounded flavor that you have never had in your beers before! A by-product of the rock candi and candi syrup making processes, soft sugar is made up of tiny crystals of beet sugar that have been removed from the syrup by way of a centrifuge. These crystals have a more intense flavor than the traditional sugar rocks American brewers are used to seeing. This is the same candi sugar used by the famous Rochefort brewery in Belgium. Dark brown Soft Candi Sugar is full of dark candi syrup flavor but has a higher sugar content and is easier for some breweries to handle over a liquid sugar.",0,0 +131,"Candi Sugar, Clear (Hard)",0,111,1.046,0,1,0,"Imported from Belgium, this sugar is refined from sugar beets, and is 100% fermentable. 0°L.",0,0 +132,"Candi Sugar, Dark (Hard)",275,112,1.046,100,1,0,"Imported from Belgium, this sugar is refined from sugar beets, and is 100% fermentable. Rated at 275°L; actual color contribution is lower.",0,0 +133,"Candi Syrup, Clear",0,114,1.032,0,1,0,"A premium clear Belgian candi syrup made from beet sugar. Provides clean honey-like flavor to light Belgian Ales. Great for Tripels, Golden Strong ales, or anytime you're looking for increased drinkability and complexity",0,0 +134,"Candi Syrup, Amber",45,113,1.032,45,1,0,"This premium amber Belgian candi syrup is perfect for amber and brown Belgian ales. The syrup is made from beet sugar and has flavors of toffee, vanilla, and toasted bread.",0,0 +135,"Candi Syrup, Dark",90,116,1.032,80,1,0,"D-90 is a versatile dark candi syrup made with pure beet sugar. This syrup creates an unmistakable and subtle chocolate back-palate, toffee, and toasted bread flavors.",0,0 +136,"Candi Syrup, D2",180,115,1.032,180,1,0,"This premium extra dark Belgian candi syrup is made from beet sugar and date sugar and has deep flavors of fresh ground coffee, dark fruit, and toasted bread. Perfect for use in dark Belgian ales. 180 SRM",0,0 +137,Cane Sugar,0,117,1.046,0,1,0,Sucrose,0,0 +138,Corn Sugar,0,118,1.042,0,1,0,Dextrose,0,0 +139,"Honey, Basswood",2,120,1.04,2,1,0,Basswood is an ornamental shade tree that produces cream-colored flowers known for their nectar. Basswood honey has a fresh taste similar to green ripening fruit and a distinctive lingering flavor. ,0,0 +140,"Honey, Buckwheat",8,121,1.04,8,1,0,Buckwheat honey is pungent in flavor with molasses and malty tones and a lingering aftertaste. Buckwheat honey is also very dark in color.,0,0 +141,"Honey, Clover",1,122,1.04,1,1,0,Clover honey is light in color with a floral flavor and a pleasant mild taste.,0,0 +142,"Honey, Dandelion",2,123,1.04,2,1,0,Dandelion honey is rare and original becuuse it is harvested in late spring/early summer and is made from the nectar of dandelion flowers. It is yellow in color like the flower and is very sweet.,0,0 +143,"Honey, Orange Blossom",2,119,1.04,2,1,0,"Orange blossom honey is mild, with citrus-orange notes.",0,0 +144,"Honey, White Sage",3,124,1.04,3,1,0,"Delicate and light with a predominant sweet, clover-like flavor and an elegant floral aftertaste.",0,0 +145,"Honey, Wildflower",4,125,1.04,4,1,0,Light amber in color and is very sweet and robust. This wildflower is produced by placing hives in prairies and grasslands where bees have access to a wide variety of wild plants. The honey is naturally blended by the bees as they visit many different nectar sources.,0,0 +146,Lactose,0,126,1.035,0,1,0,"Lactose is a non-fermentable sugar used to sweeten Brown ales and Stouts. It gives a beer a creamy texture, or \milky\ flavor as it is called in some countries. ",0,0 +147,Lyle's Golden Syrup,0,127,1.036,0,1,0,,0,0 +148,Maltodextrine,0,128,1.04,0,1,0,"Maltodextrine is used largely in low gravity beers, and is a non-fermentable sugar added to the boil (up to 8 ounces in a 5 gallon batch) to add body and mouth-feel to the beer. Maltodextrine does not produce any flavors, and does not add alcohol to your beer.",0,0 +149,Maple Syrup,35,129,1.031,35,1,0,"Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species such as the bigleaf maple.",0,0 +150,"Molasses, Black Strap",80,130,1.04,80,1,0,"Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar.",0,0 +151,"Molasses, Full Flavor",80,131,1.04,80,1,0,"Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar.",0,0 +152,"Molasses, Mild Flavor",80,132,1.04,80,1,0,"Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar.",0,0 +153,Rice Syrup Solids,0,133,1.04,0,1,0,"Rice Syrup Solids are used to add alcohol and lighten the body of beers. You add them to the boil at the same time as your malt extract. This is the ingredient used in many American lagers, such as the \King\ of beers. ",0,0 +154,Treacle,100,134,1.035,100,1,0,Treacle is any syrup made during the refining of sugar and is defined as \ uncrystallized syrup produced in refining sugar\.,0,0 +155,Turbinado,10,149,1.044,10,1,0,Turbinado sugar is a raw sugar that is obtained or crystallized from the initial pressing of sugar cane.,0,0 +156,Mott's Original Apple Juice,2,148,1.051,2,1,0,"100% juice. 100% yum. Mott’s juices offer refreshing taste in a convenient assortment of sizes. Enjoy the family size bottle at home or pack some of our 6.75 fl oz boxes or 8 fl oz bottles for kiddies on the go. Whatever flavor you choose, your family gets at least half a cup of fruit in every drink. So go ahead and try them all.",0,0 +157,Mott's Original Natural Apple Juice,4,150,1.046,4,1,0,"100% juice. 100% yum. Mott’s juices offer refreshing taste in a convenient assortment of sizes. Enjoy the family size bottle at home or pack some of our 6.75 fl oz boxes or 8 fl oz bottles for kiddies on the go. Whatever flavor you choose, your family gets at least half a cup of fruit in every drink. So go ahead and try them all.",0,0 diff --git a/static/db_constants/fermentables.csv b/static/db_constants/fermentables.csv new file mode 100644 index 0000000..b563c1f --- /dev/null +++ b/static/db_constants/fermentables.csv @@ -0,0 +1,157 @@ +1,0 - None,0,0,1,0,0,A vast void of nothingness.,0,0 +2,2-Row Malt (Rahr),1.7,3,1.038,1.7,2,"A fantastic and economical all-purpose base malt. It is made from Harrington barley grown on the western prairies and malted in Minnesota. It is high in enzymes, well modified, clean and smooth. Easily converts with a single step infusion mash.",140,1 +3,2-Row Malt (Briess),1.75,4,1.038,1.75,2,"Probably the most commonly used base malt in all-grain or partial-mash brewing. Yields a slightly higher extraction rate than 6-Row. 2-Row is well modified, smooth, and high in enzymes. A single step infusion mash will easily convert 2-Row, but a protein rest is recommended to improve clarity. ",140,1 +4,2-Row Malt (MaltEurope),2,5,1.038,2,2,An excellent plain American 2-row malt grown in and around Montana and used by many US pro brewers. Good for single infusion mashes; works well with adjuncts.,140,1 +5,2-Row Brewers Malt (Briess),1.8,5.5,1.038,1.8,2,"An American 2-row malt of exceptional quality. Very consistent malt with a clean, sweet malty flavor.",140,1 +6,2-Row Organic (Briess),1.8,6,1.037,1.8,2,"Base malt made from organically-grown 2-row barley, certified by Oregon Tilth. Mild, malty flavor. Suitable for all beer styles. ",140,1 +7,6-Row Malt (Rahr),1.7,7,1.035,1.7,3,"Optimized for adjunct brewing—its high enzyme content easily converts high percentages of unmalted corn, rice, oats, etc. Six-row is also useful in lautering mashes with huskless grains due to it high husk content.",160,1 +8,Acidulated Malt (Weyermann),1.8,8,1.027,1.8,9,pH 3.4-3.6. Include 1 to 10% to lower mash and wort pH. Good for brewing pilsner with soft water. Recommended by Weyermann for pils and hefeweizen mashes.,0,1 +9,Amber Malt (Crisp),7,9,1.035,7,9,"Made from ale malt. Warm, pleasant, biscuit flavor with coffee undertones. This is a versatile malt for the all grain or partial mash brewer. Try a 1/2 lb. In a nut brown or red ale. ",25,1 +10,Aromatic Malt (Castle),19,10,1.036,19,10,A mildly kilned malt that has a strong malt aroma and rich color. Use 1-10%.,25,1 +11,Ashburne Mild (Briess),5.3,11,1.037,5.3,9,"A high-kilned base malt for elevated sweet, malty flavor and aroma and rich, golden color. Ideal for mild, brown, and amber ales. ",65,1 +12,Beechwood Smoked Malt (Weyermann),2.3,12,1.037,2.3,9,"Also known as Rauchmalt, Weyermann's famous beechwood-smoked malt can make up to 100% of the grist for classic Bamberger Rauchbier. Use smaller percentages to add smoke character to bock, helles, hefeweizen, porters, Scottish ales, brown ales, etc.",110,1 +13,Biscuit Malt (Crisp),24.5,13,1.036,24.5,11,"Toasted malt that contributes a warm, earthy flavor, with an aroma described as warm bread or biscuit flavor and will lend a granet-brown color",25,1 +14,Black Malt (Briess),500,14,1.025,500,11,"As implied by the name, this malt will give a sharp roasted flavor and deep red to black color. Used in porters, stouts, and dark ales and lagers. Midwest suggests using this malt in moderation.",0,1 +15,Black Malt (Simpsons),550,15,1.025,550,11,"Made by roasting white malt at a higher temperature than that used to produce Chocolate Malts. Sharp flavor and black color, with a smoother flavor than roasted barley. Small percentages add reddish color to Scottish ales, red ales, and bitter. Higher percentages give pronounced roasted flavor and aroma and black color. Ideal for sweet stout and robust porter.",0,1 +16,"Black Malt, Debittered (Castle)",550,16,1.025,550,11,A unique malt for adding deep color without the astringency of other highly roasted malts. Great for Schwarzbier and oatmeal or sweet stout. ,0,1 +17,BlackPrinz (Briess),500,17,1.025,500,11,"Intensely roasted from hulless barley, Blackprinz® Malt is an amazingly smooth and mellow flavored black malt without bitter, astringent, dry flavors or aftertaste. Despite its delicate and clean flavor Blackprinz® Malt won't disappoint the eye, delivering exceptionally deep color to dark beers or a slight to intense boost of color to other beer styles. The hints of toasted malty flavor that come through at slightly higher usage rates makes Blackprinz® Malt a truly unique member of the black malt category.",0,1 +18,Brown Malt (Crisp),65,18,1.032,65,9,Made from green malt. Imparts a dark roasted flavor and bitterness to beer. Works great in older styles of English ales such as brown ales and mild stouts and porters. ,0,1 +19,CaraAmber (Weyermann),27,19,1.034,27,10,"Intesifies the aroma and color of dark beers, particularly German altbiers, stouts, bocks and porters. ",0,1 +20,CaraAroma (Weyermann),130,20,1.033,130,10,"Imparts fuller body and improved malt aroma to dark beers, particularly German altbiers, stouts, bocks and porters.",0,1 +21,Carafa I (Weyermann),337,21,1.032,337.5,11,"Dehusked Carafa I intensifies the aroma and color of dark beers while contributing very low astringency —very smooth. Use 1-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amounts can be used for color adjustment in amber beers. Also nice in stouts and porters.",0,1 +22,Carafa II (Weyermann),430,22,1.032,430,11,"Dehusked Carafa II intensifies the aroma and color of dark beers while contributing very low astringency —very smooth. Use 1-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amounts can be used for color adjustment in amber beers. Also nice in stouts and porters.",0,1 +23,Carafa III (Weyermann),525,23,1.032,525,11,"Dehusked Carafa III intensifies the aroma and color of dark beers while contributing very low astringency —very smooth. Use 1-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amounts can be used for color adjustment in amber beers. Also nice in stouts and porters.",0,1 +24,CaraFoam (Weyermann),1.8,24,1.036,1.8,10,"German dextrin malt with lovely, delicate malt character. Improves head retention and body. Recommended for pilsners and pale lagers.",0,1 +25,CaraHell (Weyermann),11,25,1.035,11,10,"Imparts a full, round malt flavor and gold color. Very versatile - use up to 15% in pale ale, Oktoberfest, Maibock, and hefeweizen.",0,1 +26,CaraMalt (Simpsons),34,26,1.034,34,10,"Made from green malt. Imparts a light flavor, and slight red hue. Great for dark lagers and ales. Will contribute dextrins and add to foam stability. This grain may be steeped or mashed.",0,1 +27,Caramel_10 (Briess),10,27,1.035,10,10,"Contributes body, foam stability, color, and flavor. Use 3-15% for golden color, and candylike sweetness and mild caramel flavor. ",0,1 +28,Caramel_20 (Briess),20,29,1.035,20,10,"Contributes body, foam stability, color, and flavor. Use 3-15% for golden color, and candylike sweetness and mild caramel flavor. ",0,1 +29,Caramel_40 (Briess),40,30,1.034,40,10,"Briess caramel malts contribute body, foam stability, color, and flavor. Use 3-15% 40L for golden to light-red color, and sweet caramel/toffee flavor. ",0,1 +30,Caramel_60 (Briess),60,31,1.034,60,10,"Contributes body, foam stability, color, and flavor. Use 3-15% for golden to light red color, and sweet, pronounced caramel flavor. ",0,1 +31,Caramel_80 (Briess),80,32,1.034,80,10,"Contributes body, foam stability, color, and flavor. Use 3-15% for red to deep red color, and pronounced caramel, burnt sugar, and raisin flavor. ",0,1 +32,Caramel_90 (Briess),90,33,1.033,90,10,"Contributes body, foam stability, color, and flavor. Use 3-15% for red to deep red color and pronounced caramel, burnt sugar, and raisin flavor. Use in amber or red ales, bock, stout, and porter. ",0,1 +33,Caramel_120 (Briess),120,28,1.033,120,10,"Briess caramel malts contribute body, foam stability, color, and flavor. Use 3-15% in amber or dark beers for deep red color and pronounced caramel, burnt sugar, raisin, and prune flavor. ",0,1 +34,Caramel Pils (Crisp),6,34,1.036,6,10,"A very pale caramel malt. Contributes a subtle caramel flavor. The malting process creates a 'floury' endosperm that will yield fermentable sugars when mashed with base malts. Steep Caramel Pils in quantities under a pound to add a light caramel flavor, but mash it with other grains for the full effect.",0,1 +35,CaraMunich (Castle),47,35,1.034,47,10,"An excellent all-purpose caramel malt. Round, sweet character with toasty overtones and deep gold to copper color, depending on usage. Used extensively in amber and dark Belgian ales. We like it for amber and dark lagers as well. ",0,1 +36,CaraMunich I (Weyermann),34,36,1.034,34,10,"Deep gold to pale copper color and sweet malty flavor and aroma. Use 5-10% for enhanced body and malt character in Oktobefest, Altbier and bock; 1-5% for other amber beers.",0,1 +37,CaraMunich II (Weyermann),46,37,1.034,46,10,"Deep gold to copper color and mildly toasty sweet flavor and aroma. Use 5-10% for enhanced body and malt character in Oktobefest, Altbier and bock; 1-5% for other amber beers.",0,1 +38,CaraMunich III (Weyermann),57,38,1.034,56,10,"Copper color and moderately toasty sweet flavor and aroma. Use 5-10% for enhanced body and malt character in Oktobefest, Altbier and bock; 1-5% for other amber beers.",0,1 +39,CaraPils/Dextrine (Briess),1.5,39,1.036,1.5,10,"Briess Carapils is a trademarked dextrin malt. 1-5% adds foam stability, body, and palate fullness to beer and significantly enhances head retention. Although it appears darker than pale malt, it has a clear, glassy endosperm and does not contribute significantly to beer color or flavor. ",0,1 +40,CaraRed (Weyermann),20,40,1.035,20,10,"Provides fuller body and imparts a deep, saturated red color, particularly to red ales and lagers, Scottish ales, bocks and altbiers.",0,1 +41,CaraStan (Bairds),35,41,1.034,35,10,Bairds Carastan is a British crystal malt with a caramel/toffee flavor and hints of toasted bread.,0,1 +42,"CaraStan, Light (Bairds)",15,42,1.035,15,10,Similar to Bairds Carastan but kilned at a lower temperature. Pleasant toffee flavor.,0,1 +43,CaraVienne (Castle),20,43,1.035,21,10,"An excellent all-purpose caramel malt. Round, sweet character and golden to light copper color, depending on usage. Ideal for Belgian ales. ",0,1 +44,CaraWheat (Weyermann),45,44,1.034,45.5,10,Malted wheat that has been steeped and kilned to create a caramel malt. Emphasizes wheat aroma and flavor and adds color; use up to 15% for dunkelweizen and hefeweizen.,0,1 +45,Cherrywood Smoked Malt (Briess),2,45,1.037,2,9,"This unique malt is produced in small batches and smoked over cherry wood, resulting in an enzyme-active malt that contributes an intense yet smooth and sweet smoke flavor and aroma. Recommended for Bamberg-style Rauchbier and other smoked beers, porters, Oktoberfests, and Scottish ale. At 5-10% of the grist it will contribute a noticeable smoke character in lighter styles; at 30-60% it will contribute a pronounced smoke character to Bamberg-style lagers, Rauchbock, and porters. ",140,1 +46,"Chocolate Malt, Pale (Fawcett)",215,50,1.034,215,11,"Less highly-roasted than regular chocolate malt. Adds color and a mild chocolate/coffee flavor to dark milds, stouts, and porters. ",0,1 +47,Chocolate Malt (Briess),350,46,1.028,350,11,"Chocolate malt will give your beer a warm, nutty, chocolate-like flavor. Just a few ounces in a batch will impart a slight brown color. Use up to a pound in porters and stouts and dark lagers.",0,1 +48,Chocolate Malt (Simpsons),412,47,1.034,412.5,11,"A classic malt for stout, porter, and brown ale. Provides color for a wide variety of dark beer styles. At small percentages gives a brown color and mild roasted flavor, larger amounts for strong bittersweet chocolate flavor and near black color.",0,1 +49,Chocolate Rye (Weyermann),239,48,1.031,239,11,"Use 1-5% to add color and a subtle roasty character to Dunkelweizen, Roggenbier, or other specialty ales.",0,1 +50,Chocolate Wheat (Weyermann),400,49,1.033,400,11,"Malted wheat that has been steeped and roasted to create a very dark color. Adds deep color and roasted character. Use 1 to 5% for altbier, dunkelweizen, stout and porter.",0,1 +51,Coffee Malt (Simpsons),150,51,1.029,150,11,"As the name suggests the first smell of this grain brings out a rich coffee flavor that will add complexity to any dark ale.",0,1 +52,Crystal Rye (Fawcett),75,52,1.034,75,10,"Will lend a dry, licorice, toffee flavor. Great for use in complex, multi-grain brews where that extra special something is required.",0,1 +53,"Crystal, Dark (Simpsons)",75,53,1.034,75,10,"Contributes a strong reddish hue to milds, brown ales, and other dark beers. The long kilning of this malt imparts a roasty edge on top of the malty sweetness of a crystal malt.",0,1 +54,"Crystal, Extra Dark (Simpsons)",160,54,1.033,160,10,Very dark English crystal malt with deep amber color and burnt sugar and dark fruit flavors.,0,1 +55,"Crystal, Medium (Simpsons)",55,55,1.034,55,10,Versatile English crystal malt imparts a rich gold to copper-red color and caramel flavor and increases foam stability.,0,1 +56,Distiller's Malt (Canada Malting),1.75,56,1.038,1.75,9,"At a rate of up to 100%, Canada Malting’s distiller’s malt is an excellent enzyme, amino nitrogen and starch source for a partial to full distiller’s mash. The well-modified malt, coupled with a gentle kilning cycle, produces high enzyme levels, which can be used to break down other starch sources.",140,1 +57,ESB Pale Malt (Gambrinus),3.5,57,1.037,3.5,2,A British-style pale-ale malt made from Canadian 2-row barley. Slightly sweeter and richer malt flavor than standard 2-row.,70,1 +58,Extra Special Malt (Briess),130,58,1.033,130,10,"Provides distinctive flavors (burnt sugar, woody, prunes) associated with darker, high gravity beers like Doppelbock. Can be used to enhance standard or lighter gravity beers to provide a richer, more complex flavor profile.",0,1 +59,Flaked Barley ,1,59,1.032,1,9,"Grainy taste and significantly increased head retention, creaminess, and body. Can make up to 20% of grist for classic dry Irish stouts. ",0,1 +60,Flaked Maize ,1,60,1.039,1,9,"Mild, neutral flavor in small amounts, moderate sweetness at higher percentages. Low rates sometimes used in English bitters. Can make up to 40% of grist for American lager styles. ",0,1 +61,Flaked Oatmeal ,1,61,1.032,1,9,Use up to 30% of grist total for a distinct full-bodied flavor and creamy texture. ,0,1 +62,Flaked Rice ,1,62,1.038,1,9,Lightens the body and increases crispness of a beer. Commonly used in American and Japanese lagers. Can be used for up to 40% of the grist. ,0,1 +63,Flaked Rye ,2,62,1.029,2,9,"Lends dry, crisp character and strong rye flavor. Use 5-10%. ",0,1 +64,Flaked Wheat ,2,64,1.036,2,9,Greatly increases head retention and body at as low as 8% of the grist; can make up to 40% of grist. ,0,1 +65,Golden Promise (Simpsons),1.85,65,1.038,1.85,2,"Malt from a traditional barley variety grown in Scotland. Golden Promise produces a mellow wort, with a sweet, clean flavor. This base malt is a must for authentic Scottish ales, great for English styles as well.",70,1 +66,Halcyon (Fawcett),2.6,66,1.038,2.6,2,"A floor-malted barley malt from a single barley variety (Halcyon), and produced by a centuries-old, family-owned maltster. Halcyon Pale Ale Malt is considered to be one of the last remaining \traditional\ English Pale Malts. Adds a degree of biscuit flavor to the beer. Brighter and lighter in flavor than Pearl, Halcyon is a great malt for the production of Real Ales. It tends to produce a less sweet wort than Maris Otter. All the base malts from Thomas Fawcett & Sons are grown by local, family farmers near the maltings area.",70,1 +67,Honey Malt (Gambrinus),25,67,1.034,25,10,Honey malt is Gambrinus Malting's best description for the unique European malt known as brumalt. Mash up to 10% for intense malt sweetness.,0,1 +68,Kiln Coffee (Franco-Belges),110,68,1.029,110,11,"This unique malt imparts a pleasant coffee flavor. Use it in stouts, porters, brown ales, and Scottish ales. ",0,1 +69,Kölsch Malt (Schill),4.5,69,1.037,4.5,9,"From a maltster co-op based in Osthofen, near Köln, this malt is used by some of the brewpubs in that city to make their trademark ale. Kölsch malt has a light, sweet and extremely \German\ flavor and aroma with a little bit of biscuit character. We've had good results using a multi-temp step mash with Kölsch malt, but a single infusion — although not traditional — works as well. Style nerds please take note: the maltster rates the color of this malt at 9 EBC. If you use 100% Kölsch malt for the grist of a Kölsch, you will be within spec according to Eric Warner's Kölsch (7-14 EBC, or 3.5-7 SRM — p. 51), but definitely on the dark end of the BJCP guidelines. If you are brewing for a competition, you may want to incorporate some pils or wheat malt into the grain bill to dilute the color.",110,1 +70,Maris Otter (Crisp),4,70,1.038,4,4,"This variety has long been a favorite of English brewers for its rich flavor and very forgiving brewing performance. Since this malt is fully modified, a protein rest is not necessary. This is a very popular base malt used in pale ales, bitters, porters, IPAs, stouts, barleywines and Scottish ales. Excellent yields and efficient run off make it the malt of choice for producing English style beers.",70,1 +71,"Maris Otter, Floor Malted (Warminster)",4.5,71,1.038,4.5,4,"This is a special craft malt from Britain's oldest working floor-malting facility. Still made by hand using many of the same methods as they were 200 years ago, Warminster's Maris Otter is a complex and bready malt. Use in any British style and many American styles for unparalleled depth of flavor.",70,1 +72,Melanoidin (Weyermann),27,72,1.034,27,10,"Adds red color and intensifies malt flavor and aroma. Mash up to 20% in amber and dark lagers, red ales, Scottish ales, bock and doppelbock.",0,1 +73,Midnight Wheat (Briess),550,72.5,1.025,550,11,A very dark roasted malt that provides body with very smooth and mild roasted flavor along with intense color. This malt won't add the bitterness or astringency of other roasted malts like Chocolate or Black Malt. Made from Wisconsin wheat.,0,1 +74,Munich (Best Malz),8.3,74,1.035,8.3,5,"High-kilned lager malt contributes an intense malt flavor and amber color. Use up to 100% for alt, dunkel, and bock; smaller percentages in pale or amber lagers and ales for enhanced malt character.",70,1 +75,Munich (Briess),10,73,1.035,10,5,"Munich-style malt that contributes a very robust, malty flavor when used at 5-15%. Well suited for contributing additional malty flavor in all beer styles.",70,1 +76,"Munich, Bonlander (Briess)",10,74.5,1.035,10,5,"A bready, sweet American Munich malt, made in the style of the classic European maltsters. Great for porters, brown ales, Oktoberfests, and Altbiers.",70,1 +77,"Munich, Dark (Schill)",15,75,1.035,15.5,5,"Darker than regular Munich malt, this will add color and a strong malt flavor to beer. Great for dark lagers. Mix this base malt with other base malts for a complex malt flavor and deeper color.",25,1 +78,Oak Smoked Pale Wheat Malt (Weyermann),3.1,75.5,1.037,3.1,7,"This is an heirloom malt known for its use in Gratzer/Grodziskie, a smoked wheat beer once popular in Northern Germany and Poland.",110,1 +79,Oat Malt (Fawcett),4,76,1.037,4,9,"There are not many malt companies that produce an oat malt — we know of only Thomas Fawcett and Sons. We love oat malt for the texture and warm, grainy flavor that it adds to stouts, porters, other robust British ales. ",70,1 +80,"Oats, Golden Naked (Simpsons)",10,77,1.037,10,9,"This unique product has a sweet berry-nut flavor. Used at a rate of 4-15% to add a deep golden hue, light caramel flavors, and a creamy, satiny finish.",0,1 +81,Optic Malt (Fawcett),2.75,78,1.038,2.7,9,Optic is a barley variety widely grown in the United Kingdom. We have been impressed with its highly aromatic qualities. Good for use as a base malt in British styles.,70,1 +82,Pale Ale Malt (Canada Malting),3.1,79,1.036,3.1,9,A well-modified malt that is kilned to a darker color than standard 2-row. Has a slight biscuity flavor.,140,1 +83,Pale Ale Malt (Castle),3.2,80,1.037,3.2,2,"Fully modified pale ale malt from Belgian two-row barley, easily converted by a single temperature mash. It is a good all-purpose pale malt, and great in Belgian ales. ",60,1 +84,Pale Ale Malt (Briess),3.5,81,1.036,3.5,2,"This malt is a less expensive alternative to British or Belgian pale ale malt. Slightly darker version of the Briess 2-row, comparable performance suited for any ale. Suitable when rich, malty flavors and additional color is desired. ",140,1 +85,Pale Ale Malt (Rahr),3.5,82,1.036,3.5,9,An economical domestic base malt for English and American ale styles. Kilned a bit higher than Rahr standard 2-row (3-4°L) for deeper color and flavor.,140,1 +86,Pearl Malt (Fawcett),2.1,83,1.038,2.1,2,"A floor-malted barley malt from a single barley variety (Pearl), and produced by a centuries-old, family-owned maltster. Fawcett's primary barley variety used by several of England's largest and finest breweries. As a base malt, Pearl lends a dry breadiness. Recommended for traditional Pale Ales.",70,1 +87,Peat Smoked Malt (Simpsons),2.5,84,1.034,2.5,9,"Phenol level 12-24. While the malt is in the kiln, peat moss outside the kiln is gently smoked over slow burning coals allowing its vapors to drift above the malt. Peat malt is used in the distilling of Scotland's finest whiskies, but has found favor with homebrewers and craft brewers in smoked beers. Adds intense iodine and seaweed smoke phenol character - a little goes a long way!",70,1 +88,Pilsen (Best Malz),1.7,85,1.037,1.7,6,"Pilsen malt for German Pilsner and other European styles. This malt is produced from high-quality two-row spring barley grown in the best German and European barley regions. Low protein levels, high extract content, light color and high enzymatic activity.",110,1 +89,Pilsen (Franco-Belges),1.7,86,1.036,1.7,6,"Light in color and low in total protein, this Pilsen malt is produced from the finest European two-row barley. This malt is extremely well modified and can easily be mashed with a single-temperature infusion. Excellent malty character suitable for many German and Belgian styles.",60,1 +90,Pilsner (Castle),1.6,87,1.036,1.6,6,"An excellent base malt for pale lager, Belgian ales, and wheat beers. Pale color, low in protein, and results in a remarkably clean and light finished product.",60,1 +91,Pilsner (Global Malt),1.6,88,1.037,1.6,6,"Bright, clean, full-bodied character. Ideal for any European lager style and indispensable for pale lagers like Helles or pils. Suitable for single infusion malt, but many folks swear by the protein rest!",110,1 +92,Pilsner (Rahr),1.75,89,1.037,1.75,6,"high-quality, economical pilsner malt from Rahr Malting in Shakopee, MN. A bit lighter in color and lower in total protein than Rahr's standard 2-row (#G001). Can make up to 100% of the grist for a very pale beer. Great for lagers.",140,1 +93,"Pilsner, German (Saltzgitter)",1.6,89.5,1.037,1.6,6,"The finest European pilsner malt available to homebrewers. Lagers made from this malt have a bright, clean, full bodied character.",110,1 +94,"Pilsner, Bohemian (Weyermann)",1.9,90,1.037,1.9,6,"Czech-grown 2-row spring barley, processed specifically to impart full body, golden-blond color, and complex maltiness. Use for up to 100% of the grist for all lagers (especially Bohemian Pilsners) or Belgian ales.",110,1 +95,"Pilsner, Bohemian Floor Malted (Weyermann)",1.8,90.5,1.037,1.8,6,This is an exceptional Pilsner malt made in the traditional Bohemian fashion. The result is a slightly under-modefied malt with a unique and complex flavor.,110,1 +96,Rice Hulls ,0,91,1,0,1,"Lautering aid that will not affect color, flavor, body, or gravity of beer. Use up to 5% for wheat beers or high-protein mashes.",0,1 +97,Roasted Barley (Crisp),550,92,1.025,550,11,"Gives black color with ruby highlights and distinct, astringent roasted bitter flavor. Mandatory for dry Irish stouts. Use very small percentages to add color to Scottish ales and red ales.",0,1 +98,Roasted Wheat (Dingemanns),12,93,1.038,12,9,"(Tarwe Mout Roost 27) - Dingemans Roasted Wheat is a slightly roasted wheat that will lend nutty, bread-like flavors.",0,1 +99,"Roasted Wheat, Light (Briess)",300,94,1.026,300,11,"Use this grain when you want a sweet, coffee-like, grainy flavor and red to deep brown color. A little goes a long way. Roasted barley imparts the flavors associated with Irish Stout.",0,1 +100,Rye Malt (Weyermann),3.5,95,1.029,3.5,9,"Contributes a spicy rye flavor; use up to 50% for rye beers, also makes an interesting addition to smoked beers and wheat beers.",105,1 +101,Rye Malt (Briess),3.7,96,1.029,3.7,9,"Lends a spicy rye flavor to roggenbiers, ryePAs, and more. Fully modified, rice hulls recommended if used for more than 20% of the mash.",105,1 +102,Special B (Castle),147,97,1.031,147,10,"An extremely dark caramel malt with a sharp, almost toffee like flavor. It will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian ales. ",0,1 +103,Special Roast (Briess),50,98,1.034,50,11,"Contributes a deep golden to brown color and toasty, biscuity, sour, and tangy flavors. Mash up to 10% for brown ale, porter, and other dark ales. ",0,1 +104,Stout Malt (Malting Company of Ireland),1.75,98.5,1.037,1.75,9,"Stout Malt is made with plump, round kernels with very low protein and high extract. Low kilning temps produce a very pale wort with high enzyme levels.",70,1 +105,Victory (Briess),28,99,1.035,28,9,"A trademark malt from a great American maltster. Use up to 15% in a mash. Gives deep gold to light brown color and biscuity, toasty, baking bread, and nutty flavors. Excellent for brown ales. ",0,1 +106,Vienna (Franco-Belges),2.7,100,1.035,2.7,8,"This malt will reinforce the color and aroma of all beer styles, particularly Eastern European and German style beers. Warm and slightly bready flavor.",50,1 +107,Vienna (Schill),3.1,101,1.035,3.1,8,"Lager malt kilned to a slightly darker color than Pilsner malt. Use up to 30% in a pale beer or up to 100% in an Oktoberfest or Vienna lager to achieve a dry, slightly toasty malt flavor.",50,1 +108,"Wheat Malt, Red (Rahr)",2.5,102,1.037,2.5,7,"Produced from North American grown wheat. Red wheat is a smaller, harder kernel that some brewers prefer in their wheat beers.",75,1 +109,"Wheat Malt, White (Rahr)",3,103,1.037,3,7,A domestic wheat malt; can be used for up to 50% of a grain bill.,75,1 +110,"Wheat, Dark (Weyermann)",7.5,104,1.037,7.5,7,"Use up to 50% for dark wheat beers, weizenbocks, or in smaller proportions to add body and head retention to other dark ales. Protein rest recommended.",60,1 +111,"Wheat, Pale (Weyermann)",1.5,105,1.037,1.5,7,"Use up to 80% for wheat beers, or in smaller proprtions to add body and head retention to Kolsch, altbier, and other ales. Protein rest recommended.",75,1 +112,"Wheat, Torrified (Briess)",1,105,1.036,1,7,"Torrified Wheat has been heat treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein. Torrified Wheat can be used in place of raw wheat when making Belgian-style White and Wit beers. Advantages over raw wheat include normal conversion time and higher yield. Add to the mash along with the malt. Mash as usual.",0,1 +113,"Wheat, Unmalted (Rahr)",1,106,1.036,1,7,"Unmalted Wheat is for use in producing authentic Belgian styles, most notably Wit and Lambics. A protein rest is highly recommended if used in mashing.",0,1 +114,Briess - CBW® Pilsen Light DME,2.04,150,1.044,2,1,"Subtle Malty - Base Malt, Carapils® Malt",0,0 +115,Briess - CBW® Golden Light DME,3.51,150,1.044,4,1,"Malty - Base Malt, Carapils® Malt",0,0 +116,Briess - CBW® Bavarian Wheat DME,2.78,150,1.044,3,1,"Neutral, Malty - Base Malt, Wheat Malt",0,0 +117,Briess - CBW® Sparkling Amber DME,7.94,150,1.044,10,1,"Rich Malty, Biscuity - Base Malt, Caramel 60L Malt, Munich Malt",0,0 +118,Briess - CBW® Traditional Dark DME,22.71,150,1.044,30,1,"Sweet, Intense Malty - Base Malt, Caramel 60L Malt, Munich Malt, Black Malt",0,0 +119,Briess - Maltoferm®  A-6000 Black Malt DME,2584,150,1.019,3500,1,Color Adjustment; Neutral Flavor At Low Usage Levels - Blend Of Dark Roasted Malts,0,0 +120,Briess - Organic Maltoferm® 10000 Light Malt DME,3.51,150,1.044,4,1,Malty - Organic Base Malt,0,0 +121,Muntons - Plain Extra Light DME,3.14,150,1.046,3.5,1,"Palest color English DME in the Munton's line. Ferments very dry. Use for pale ale, English summer ale, and bitter.",0,0 +122,Muntons - Plain Light DME,4.25,150,1.046,5,1,"Light-colored English DME, a bit darker than Extra-Light. Use for pale ale, IPA, and bitter.",0,0 +123,Muntons - Plain Wheat DME,3.88,150,1.046,4.5,1,"English DME made with pale malt and wheat. Use for English summer ales, wheat beers, or to add body to low-gravity bitter and mild.",0,0 +124,Muntons - Plain Amber DME,8.02,150,1.045,10.1,1,"Amber colored English dry malt extract, ferments dry with a malty flavor. Good for Scottish ales, ESB, milds, and brown ales.",0,0 +125,Muntons - Plain Dark DME,23.08,150,1.044,30.5,1,"Deeply colored English malt extract, ferments dry with a malty flavor. Good for porters, stout, and brown ales.",0,0 +126,Muntons - Plain Extra Dark DME,23.08,150,1.044,30.5,1,Very dark English malt extract with a full flavor. Good for porters or stout.,0,0 +127,"Brown Sugar, Light",20,108,1.044,20,1,Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content. Dark brown sugar contains 6.5% molasses.,0,0 +128,"Brown Sugar, Dark",40,107,1.044,40,1,Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content. Light brown sugar contains 3.5% molasses.,0,0 +129,"Candi Sugar, Blonde (Soft)",5,109,1.038,5,1,"Use this soft candi sugar in all of your Belgian beers to impart a wonderfully soft and well-rounded flavor that you have never had in your beers before! A by-product of the rock candi and candi syrup making processes, soft sugar is made up of tiny crystals of beet sugar that have been removed from the syrup by way of a centrifuge. These crystals have a more intense flavor than the traditional sugar rocks American brewers are used to seeing. This is the same candi sugar used by the famous Rochefort brewery in Belgium. Soft and delicate candi syrup flavor and light color.",0,0 +130,"Candi Sugar, Brown (Soft)",40,110,1.032,40,1,"Use this soft candi sugar in all of your Belgian beers to impart a wonderfully soft and well-rounded flavor that you have never had in your beers before! A by-product of the rock candi and candi syrup making processes, soft sugar is made up of tiny crystals of beet sugar that have been removed from the syrup by way of a centrifuge. These crystals have a more intense flavor than the traditional sugar rocks American brewers are used to seeing. This is the same candi sugar used by the famous Rochefort brewery in Belgium. Dark brown Soft Candi Sugar is full of dark candi syrup flavor but has a higher sugar content and is easier for some breweries to handle over a liquid sugar.",0,0 +131,"Candi Sugar, Clear (Hard)",0,111,1.046,0,1,"Imported from Belgium, this sugar is refined from sugar beets, and is 100% fermentable. 0°L.",0,0 +132,"Candi Sugar, Dark (Hard)",275,112,1.046,100,1,"Imported from Belgium, this sugar is refined from sugar beets, and is 100% fermentable. Rated at 275°L; actual color contribution is lower.",0,0 +133,"Candi Syrup, Clear",0,114,1.032,0,1,"A premium clear Belgian candi syrup made from beet sugar. Provides clean honey-like flavor to light Belgian Ales. Great for Tripels, Golden Strong ales, or anytime you're looking for increased drinkability and complexity",0,0 +134,"Candi Syrup, Amber",45,113,1.032,45,1,"This premium amber Belgian candi syrup is perfect for amber and brown Belgian ales. The syrup is made from beet sugar and has flavors of toffee, vanilla, and toasted bread.",0,0 +135,"Candi Syrup, Dark",90,116,1.032,80,1,"D-90 is a versatile dark candi syrup made with pure beet sugar. This syrup creates an unmistakable and subtle chocolate back-palate, toffee, and toasted bread flavors.",0,0 +136,"Candi Syrup, D2",180,115,1.032,180,1,"This premium extra dark Belgian candi syrup is made from beet sugar and date sugar and has deep flavors of fresh ground coffee, dark fruit, and toasted bread. Perfect for use in dark Belgian ales. 180 SRM",0,0 +137,Cane Sugar,0,117,1.046,0,1,Sucrose,0,0 +138,Corn Sugar,0,118,1.042,0,1,Dextrose,0,0 +139,"Honey, Basswood",2,120,1.04,2,1,Basswood is an ornamental shade tree that produces cream-colored flowers known for their nectar. Basswood honey has a fresh taste similar to green ripening fruit and a distinctive lingering flavor. ,0,0 +140,"Honey, Buckwheat",8,121,1.04,8,1,Buckwheat honey is pungent in flavor with molasses and malty tones and a lingering aftertaste. Buckwheat honey is also very dark in color.,0,0 +141,"Honey, Clover",1,122,1.04,1,1,Clover honey is light in color with a floral flavor and a pleasant mild taste.,0,0 +142,"Honey, Dandelion",2,123,1.04,2,1,Dandelion honey is rare and original becuuse it is harvested in late spring/early summer and is made from the nectar of dandelion flowers. It is yellow in color like the flower and is very sweet.,0,0 +143,"Honey, Orange Blossom",2,119,1.04,2,1,"Orange blossom honey is mild, with citrus-orange notes.",0,0 +144,"Honey, White Sage",3,124,1.04,3,1,"Delicate and light with a predominant sweet, clover-like flavor and an elegant floral aftertaste.",0,0 +145,"Honey, Wildflower",4,125,1.04,4,1,Light amber in color and is very sweet and robust. This wildflower is produced by placing hives in prairies and grasslands where bees have access to a wide variety of wild plants. The honey is naturally blended by the bees as they visit many different nectar sources.,0,0 +146,Lactose,0,126,1.035,0,1,"Lactose is a non-fermentable sugar used to sweeten Brown ales and Stouts. It gives a beer a creamy texture, or \milky\ flavor as it is called in some countries. ",0,0 +147,Lyle's Golden Syrup,0,127,1.036,0,1,,0,0 +148,Maltodextrine,0,128,1.04,0,1,"Maltodextrine is used largely in low gravity beers, and is a non-fermentable sugar added to the boil (up to 8 ounces in a 5 gallon batch) to add body and mouth-feel to the beer. Maltodextrine does not produce any flavors, and does not add alcohol to your beer.",0,0 +149,Maple Syrup,35,129,1.031,35,1,"Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species such as the bigleaf maple.",0,0 +150,"Molasses, Black Strap",80,130,1.04,80,1,"Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar.",0,0 +151,"Molasses, Full Flavor",80,131,1.04,80,1,"Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar.",0,0 +152,"Molasses, Mild Flavor",80,132,1.04,80,1,"Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar.",0,0 +153,Rice Syrup Solids,0,133,1.04,0,1,"Rice Syrup Solids are used to add alcohol and lighten the body of beers. You add them to the boil at the same time as your malt extract. This is the ingredient used in many American lagers, such as the \King\ of beers. ",0,0 +154,Treacle,100,134,1.035,100,1,Treacle is any syrup made during the refining of sugar and is defined as \ uncrystallized syrup produced in refining sugar\.,0,0 +155,Turbinado,10,149,1.044,10,1,Turbinado sugar is a raw sugar that is obtained or crystallized from the initial pressing of sugar cane.,0,0 +156,Mott's Original Apple Juice,2,148,1.051,2,1,"100% juice. 100% yum. Mott’s juices offer refreshing taste in a convenient assortment of sizes. Enjoy the family size bottle at home or pack some of our 6.75 fl oz boxes or 8 fl oz bottles for kiddies on the go. Whatever flavor you choose, your family gets at least half a cup of fruit in every drink. So go ahead and try them all.",0,0 +157,Mott's Original Natural Apple Juice,4,150,1.046,4,1,"100% juice. 100% yum. Mott’s juices offer refreshing taste in a convenient assortment of sizes. Enjoy the family size bottle at home or pack some of our 6.75 fl oz boxes or 8 fl oz bottles for kiddies on the go. Whatever flavor you choose, your family gets at least half a cup of fruit in every drink. So go ahead and try them all.",0,0 diff --git a/static/db_constants/gravity_correction_chart.csv b/static/db_constants/gravity_correction_chart.csv new file mode 100644 index 0000000..3e1c1f3 --- /dev/null +++ b/static/db_constants/gravity_correction_chart.csv @@ -0,0 +1,12 @@ +1,80,27,0.002 +2,90,32,0.004 +3,100,38,0.006 +4,110,43,0.008 +5,120,49,0.01 +6,130,54,0.013 +7,140,60,0.016 +8,150,66,0.018 +9,160,71,0.022 +10,170,77,0.025 +11,190,88,0.033 +12,212,100,0.04 diff --git a/static/db_constants/hops.csv b/static/db_constants/hops.csv new file mode 100644 index 0000000..9525950 --- /dev/null +++ b/static/db_constants/hops.csv @@ -0,0 +1,136 @@ +1,None,0,0,0,0,0,0,0,0,0,0,0,0,None,None,None,None,None +2,Admiral,2,13.5,16,14.75,0,0,0,1,1,5,3,8,Known for its bittering potential.,"U.K. Challenger, U.K. Northdown, U.K. Target",United Kingdom,Unknown,Bred from Challenger hops and Northdown hops at Wye College and released in 1998. Developed to expand the number of bittering hops available in the UK. +3,Aged Debittered Hops,2.5,0,0,0,1,1,1,1,1,1,1,0,Used in brewing Lambics,,,Unknown, +4,Ahtanum,3,4,6.3,5.15,0,3,6,4,4,4,0,3.2,"Floral, citrus, sharp, and piney.","Amarillo, Cascade",USA,Fair,"Ahtanum is grown by Yakima Chief Ranches in Yakima, Washington. Ahtanum is a good alternative to Cascade or Amarillo hops, but has more citrus grapefruit notes and less bitterness than Cascade." +5,Amarillo,4,8,9,8.5,1,7,1,7,1,1,1,4.5,"A flowery, citrus-like aroma with medium bittering value that is gaining acceptance as a substitute for Cascade due to its hardy nature.","Cascade, Centennial",USA,Good,"A newer variety, Amarillo Hops are privately grown only by Virgil Gamache Farms in Toppenish, Washington. Has a lemon to grapefruit citrus quality and are good for bittering. Similar to Cascade, but qualities are more pronounced." +6,Apollo,5,15,19,17,0,5,6,1,0,1,0,9.5,Strong grapefruit,Zeus,USA,Unknown,"This super high alpha variety was developed by the Hopsteiner Breeding Program and released in 2006. It is resistant to powdery and downy mildew. The very high alpha, good storage stability and low cohumulone ratio makes it an excellent choice for bittering. Added late into the boil it provides a strong grapefruit and hoppy note." +7,Aurora,6,6,8,7,4,2,2,3,0,2,1,4,European aroma,Northern Brewer,Yugoslavia,Unknown, +8,Belma,6.5,11,13,12,6,4,2,0,0,0,0,6.5,"very orange, slight grapefruit, tropical (but not mango/guava, more like pineapple), strawberry, and melon",,USA,Unknown,"Hops Direct, LLC and Puterbaugh Farms is excited to introduce a brand new and very unique hop of our very own. Over the past few years we have nurtured and developed a NEW hop variety ""Belma™"" exclusively grown here at Puterbaugh Farms. Dual-Purpose variety. Dr. Shellhammer from OSU tested Belma™ and created a Pale Ale Malt. He noted the following description: A very clean hop, with a very orange, slight grapefruit, tropical (but not mango/guava, more like pineapple), strawberry, and melon. As this is a very new variety, we welcome customer feedback and encourage you to write a review." +9,Bramling Cross,7,5,7,6,7,4,2,0,0,0,3,3.5,"Quite mild, fruity currant aroma.","U.K. Kent Golding, U.K. Progress, Whitbread Golding Variety",,Unknown, +10,Bravo,8,14,17,15.5,3,3,1,7,0,0,1,8.5,Pleasant fruity and floral aroma,"Apollo, Zeus",USA,Unknown,Bravo is a second generation super high alpha variety that was developed by the Hopsteiner Breeding Program and released in 2006. It has good resistance to powdery mildew.   Bravo is an excellent bittering hop that provides pleasant fruity and floral aroma characteristics. +11,Brewer's Gold,9,7,10,8.5,4,3,0,0,0,0,3,5,Bittering hop with neutral aroma character.,Bullion,United Kingdom,Poor,"Developed by professor Salmon in 1934 at Wye College. Mainly used for bittering and has a sharp or pungent quality. Blackcurrant, fruity, spicy aroma." +12,Bullion,10,6.5,9,7.75,5,0,0,0,0,0,5,4.5,A rich hop primarily used for bittering. Intense blackcurrant aroma.,"Columbus, Northern Brewer",United Kingdom,Poor,Bred in 1919 in England from a wild Manitoban female crossed with an English male hop. Mainly used for bittering and has strong black currant characteristics. Limited growing in the USA. +13,Cascade (Aregentina),11,3,5,4,0,0,2,3,3,1,6,2.5,Different than US grown Cascades with more of a spicy flavor and lemony aroma.,Any noble hops,Aregentina,Poor, +14,Cascade (New Zealand),12,6,8,7,0,5,0,2,0,5,0,4,"Similar to US Cascade, has floral, citrus grapefruit character.","Ahtanum, Cascade, Centennial",New Zealand,Poor, +15,Cascade (U.S.),13,4.5,7,5.75,0,4,0,2,0,4,0,3.5,"Pleasant, flowery, spicy, and citrusy. Can have a grapefruit flavor.","Amarillo, Centennial, possibly Columbus",USA,Poor,"Developed in Oregon, Cascade hops are the first American hop variety accepted for commercial use in 1972, and now the most widely used hop by craft brewers in the USA. It is a cross-breed of Fuggles and Serebrianker from Russia. Good for flavor and aroma with a grapefruit citrus character. Good for dry-hopping." +16,Calypso,13.5,15.7,15.7,15.7,4,4,1,0,0,0,0,7.9,"Dual purpose, pleasently complex, fruity aroma, hints of pear and apple, notes of earthy tea.",,USA,Unknown, +17,Celeia,14,3,6,4.5,0,3,0,3,0,0,0,3,"Moderate and pleasant zesty bitterness with matching floral aroma, making its use widespread in both ale and lager brewing. Stores very well.",Styrian Golding,Czechoslovakia,Unknown, +18,Centennial,15,8,11.5,9.75,0,3,0,5,5,0,0,5.8,Medium with floral and citrus tones.,"Cascade, possibly Columbus",USA,Poor,"Centennial was first bred in Washington in 1974 by crossing Brewers Gold hops with Fuggle, East Kent Golding, Bavarian and an N/A variety (USDA). Good for aroma and bittering. Floral and citrus character." +19,Challenger,16,6.5,8.5,7.5,2,4,2,5,0,0,6,4.3,"Mild to moderate, quite spicy.","Northern Brewer, U.S. or German Perle",United Kingdom,Good,"Introduced in 1972 at Wye College in England, this variety was developed from German Northern Brewer hops. Mild to moderate intensity and excellent for bittering. Also used for flavor and aroma. Spicy aroma. Blends well with other hops." +20,Chelan,16.5,12,14.5,13.25,0,4,0,4,0,0,0,7.3,Similar to galena,,USA,Unknown,"Chelan is a high alpha variety with a very high percentage of beta acids. The variety was developed through the John I. Haas, Inc., breeding program and released in 1994. It is a daughter of Galena and therefore has analytical data similar to Galena." +21,Chinook,17,10,14,12,3,3,0,1,1,7,4,7,"Mild to medium-heavy, spicy, piney, and grapefruity.","Columbus, Northern Brewer, Nugget, U.K. Target",USA,Fair,"Released in 1985, this breed was developed by combining Petham Golding with the USDA 63012 male. Primarily grown in the Yakima, Washington area. Mainly used for bittering, sometimes for aroma. Mild to medium-heavy, spicy, piney, and grapefruity character." +22,Citra,18,11,14,12.5,1,8,1,8,0,0,0,7,"Fruity, passionfruit",,USA,Unknown,"A very new cross-breed of Hallertau MF, U.S. Tettnanger, East Kent Golding, Bavarian, and Brewers Gold released in 2008. Has a very fruity (passionfruit) character and is good for dry-hopping." +23,Cluster,19,5.5,-8.5,-1.5,2,2,1,4,2,0,4,4.3,Medium and quite spicy.,Galena,USA,Good,Cluster is the original American hop likely developed as a cross-breed of wild American hops and strains brought over by the Dutch and English in the 1600's. Used as a general purpose hop with medium bittering potential. Spicy character. Limited acreage grown today. +24,Columbus,20,11,16,13.5,1,0,0,2,2,0,6,8,"Earthy, spicy, pungent, with a light citrus character.","Chinook, Northern Brewer, Nugget, U.K. Target, Zues",USA,Poor,"Also known as Tomahawk and Zues this hop was developed by the HopUnion breeding program. Earthy, spicy, pungent, with a light citrus character. Excellent for dry-hopping." +25,Comet,20.5,11,11,11,0,6,4,5,1,0,0,5.5,"bittering hop, wild american aroma",Galena,USA,Unknown, +26,Crystal,21,2,4.5,3.25,1,3,0,5,6,4,2,2.3,"Mild and pleasant, spicy and flowery.","French Strisslespalt, Hallertauer, Hersbrucker, Liberty, Mt. Hood",USA,Fair,"Developed in Corvallis, Oregon, Crystal is a triploid (3 chromosomes and seedless) aroma-type breed, released for commercial production in 1993. It originates from a seedling selection of Hallertau and USDA 21381M. Mild floral and spicy aroma." +27,Delta,22,5.5,7,6.25,5,4,1,0,0,0,0,3.5,"Slightly spicy, hint of citrus",,USA,Very Good,"Developed by Hopsteiner, this hop is a aroma-type hop, originated from a cross between Fuggle and a male derived from Cascade. It is slightly spicy with a hint of citrus." +28,East Kent Goldings,23,4,5.5,4.75,2,0,0,1,3,0,6,2.8,"Gentle, fragrant, and pleasant.","U.K. Progress, U.S. Golding, Whitbread Golding Variety",United Kingdom,Fair,"Golding is a group of hops originally from England. English Goldings grown in East Kent are a premium hop, called East Kent Golding. Kent Goldings are from Kent, and those from everywhere else are simply referred to as Goldings. A variety is also grown Oregon and Washington. They are mostly used for aroma and have a floral and sweet character." +29,Eroica,24,9,12,10.5,5,0,0,0,0,0,7,6,Strong but pleasant aroma.,"Chinook, Galena, Nugget",USA,Unknown, +30,Falconer's Flight,24.4,10,12,11,0,7,4,4,0,4,0,6,"Tropical Fruit, Citrus, floral, lemon and Grapefruit character (the best of the best)",,USA,Unknown,"An exclusive proprietary hop blend created by Hop Union to honor and support the legacy of Northwest brewing legend, Glen Hay Falconer, who passed in 2002. This novel proprietary pellet blend is comprised of many of the Northwest’s most unique hop varieties and is perfect for any Northwest-style IPA. Each hop has been hand selected for its superior aromatic qualities, imparting distinct tropical, citrus, floral, lemon and grapefruit tones. A portion of the proceeds go to support the Falconer Foundation, which supports brewers and brewing." +31,Falconer's Flight 7Cs,24.7,9,10,9.5,6,8,6,0,2,0,4,5,"Strong Fruit, Citrus, Spicy, earthy (the best of the best)",,USA,Unknown,"Following the success of the Falconer’s Flight™, Hop Union is proud to bring you Falconer's Seven Seas (or 7C's), as you can imagine, this is a custom blend of 7 of the ""C"" hops and a few experimental hop varieties that we don't even know about yet. Falconer’s Flight 7C’s delivers strong fruit and citrus characteristics but is layered with spicy, earthy overtones that allow it to function as the perfect addition/alternative to your IPA / Pale Ale style brews. Targeted brewing values are 9.5% Alpha, 4.4% Beta and 29% Co-humulone" +32,First Gold,25,6.5,8.5,7.5,2,5,1,0,0,0,3,4.3,A little like Golding family; spicy.,"maybe Crystal, U.K. Kent Golding",United Kingdom,Very Good,"This newer variety was bred at Wye College in 1995, and is a cross-pollination of Whitbread Golding and a dwarf male. Rich citrus character with flavors described as orange peel and dried apricot. Good for dry-hopping. Limited production." +33,Fuggle (U.K.),26,4,5.5,4.75,0,0,0,4,0,2,6,2.8,"Mild, pleasant, hoppy, and robust.","Styrian Golding, U.S. Fuggle, Willamette",United Kingdom,Good,"First grown by Richard Fuggle in England in 1861 and released commercially in 1875, Fuggle hops were once the most dominant variety in the UK. Also grown in Washington and Oregon, but the USA version is milder than the UK version. Mostly used for aroma and flavor. Styrian Goldings are Fuggle hops grown in Slovenia." +34,Fuggle (U.S.),27,4,5.5,4.75,0,0,0,2,7,1,1,2.8,"Mild and pleasant, earthy and fruity.","Styrian Golding, U.K. Fuggle, U.S. Tettnanger, Willamette",USA,Good, +35,Galaxy,28,12,14,13,6,5,1,0,0,0,0,7,"Dual purpose hop, citrus, passionfruit",,Australia,Unknown,This is a triploid hop bred by Hop Products Australia at their Rostrevor Breeding Garden Victoria in 1994. It was bred by crossing a female tetraploid (J78) with a male derived from Perle. A dual purpose hop with citrus and passionfruit characteristics. +36,Galena,29,10,14,12,5,3,1,0,0,0,0,7,"Medium but pleasant hoppiness, citrusy.","Chinook, Nugget, Pride of Ringwood",USA,Good,Galena is a bittering hop bred in 1968 from Brewers Gold and an open pollination in Idaho. It was released commercially in 1978. Mainly used for bittering and works well with other hops. +37,Glacier,30,5,9,7,5,4,0,5,5,0,0,4.5,Dual purpose hop with a citrus earthy aroma.,"Styrian Golding, U.S. Fuggle, U.S. Tettnanger, Willamette",USA,Good,Released as a public variety in 2000 by Dr. Stephen Kenny at Washington State University. It was chosen for its low cohumulone and good yield potential. Mainly used for its pleasant aroma. +38,Goldings (U.S.),31,4,6,5,3,0,1,3,1,0,0,3,"Mild, extremely pleasant, and gently hoppy.","U.K. Golding, U.K. Progress, Whitbread Golding Variety",USA,Fair, +39,Green Bullet,32,11,14,12.5,0,0,0,0,2,2,6,7,Dual purpose hop.,"Crystal, Hallertauer Tradition, Liberty, Mt. Hood, Ultra",New Zealand,Unknown, +40,Hallertau (German),33,6,6.5,6.25,3,2,0,3,2,1,3,3.3,Known for its aromatic properties similar to Hallertauer.,"Crystal, Mt. Hood",Germany,Fair,"Hallertau hops are grown in the region of Bavaria by the same name. Hallertauer Mittelfrüh is a noble hop, however, other varieties such as Gold, Merkur, Tradition, Magnum, and Taurus exist and can be used as a replacement. Used for flavor and aroma, these hops have a floral and earthy character." +41,Hallertau (U.S),34,3.5,5.5,4.5,0,0,0,4,0,1,3,2.8,"Very mild, pleasant, and slightly flowery, some spicy.","Hallertauer Tradition, Liberty, Ultra",USA,Fair, +42,Hallertau Aroma,35,6.5,8.5,7.5,0,0,0,3,1,0,3,4.3,A dual purpose hop which has been used to replace Perle,Perle,New Zealand,Fair, +43,Hallertauer Mittelfruh,37,3,5.5,4.25,0,2,1,1,1,0,3,2.8,Mild and pleasant.,"German Tradition, Liberty, Ultra",Germany,Fair, +44,Hallertau Pacific,37.5,5,6,5.5,0,2,1,5,0,0,5,3,An aroma hop with some citrus and floral character,Hallertauer Mittelfruh,New Zealand,Fair,AKA Pacifica. “Fingerprint” replica of Hallertau Mittelfruh with floral and citrus notes. +45,Hallertauer Tradition,38,3.5,5.5,4.5,1,1,1,4,5,1,0,2.8,Known for its aromatic properties. A replacement for Hallertauer Mittelfrüh.,"Crystal, Liberty",Germany,Fair, +46,Herald,39,11,13,12,0,6,5,0,0,0,0,6.5,New dual-purpose hop,,United Kingdom,Unknown, +47,Herkules,39.5,12,17,14.5,6,2,5,6,0,0,7,8.5,High-alpha bittering hop with pronounced spicy profile. Use in hoppy German ales or lagers.,,Germany,Unknown, +48,Hersbrucker,40,3,5.5,4.25,1,4,1,0,6,1,0,2.8,"Mild to semi-strong, pleasant, hoppy.","French Strisslespalt, Mt. Hood",Germany,Fair,"This hop originated in the Hersbrucker region of Germany and was selected to replace Hallertau MF when its crops were overcome by verticillium (fungi) in the 1970's and 1980's. For this reason, this hop is sometimes called Hallertau Hersbrucker. Hersbrucker is mainly used for aroma and has a grassy/earthy aroma. Mt.Hood hops are a good replacement." +49,Horizon,41,11,14,12.5,1,4,0,4,0,0,1,7,Pleasantly hoppy.,Magnum or a high-alpha hop,USA,Good,"Originally bred in Oregon in 1970, this sister of Nugget hops was released commercially in 1998. Used for aroma and bittering. Limited supply - use Magnum as a replacement." +50,Legacy,41.5,7.8,7.8,7.8,7,3,5,5,0,0,1,3.9,"Dual purpose, floral, blackcurrant and spicy aroma","Cluster, Galena, Northern Brewer",USA,Unknown, +51,Liberty,42,3,6,4.5,0,0,0,3,0,0,2,3,"Mild and clean aroma, slightly spicy character.","Hallertauer, Hallertauer Tradition, Mt. Hood",USA,Fair,"Developed in 1983 and released in 1991, Liberty is a cross-breed of Hallertau mf and a downy mildew resistant male (USDA 64035M). Similar, and sometimes used as a replacement to Hallertau MF. Character is mild with light spiciness." +52,Lublin (Lubelski),43,3,4.5,3.75,0,0,0,2,0,0,2,2.3,"Mild and typical of noble aroma types, spicy, herbal.","Czech Saaz, U.S. Saaz, U.S. Tettnanger",Poland,Unknown,"Also known as Lubelski, this hop was derived from Saaz hops. Some consider it a noble hop and it has noble qualities. Used for aroma with a mild, herbal and spicy character." +53,Magnum (Germany),44,10,15,12.5,0,1,0,0,2,0,4,7.5,Known for bittering value and quality. Aromatic nature is one of spice and citrus,Northern Brewer,Germany,Good,"Magnum was bred in 1980 at Hüll, the German Hop Research Institute, from the American variety Galena and the German male 75/5/3. Magnum hops are also now grown in the USA and are very similar to their German counterparts. Mainly used for bittering, and has a spicy, citrusy character." +54,Magnum (U.S.),44.5,10,17,13.5,0,2,0,1,1,0,0,8.5,Very clean floral aroma,,USA,Good, +55,Marynka (New Zealand),45,6.5,7.5,7,0,0,0,4,4,2,0,3.8,New aroma hop,"Czech Saaz, U.S. Saaz",New Zealand,Unknown, +56,Marynka (Polish),46,9,12,10.5,0,0,0,5,5,2,0,6,New hop variety with intense aroma,,Poland,Unknown, +57,Merkur,46.5,12,15,13.5,0,5,3,0,8,0,6,7.5,"Excellent bittering power with stronger aroma than Magnum - earthy, floral, Hallertau-like. ",,German,Unknown, +58,Millenium,47,12,15,13.5,4,1,1,5,0,0,0,7.5,"Mild, herbal, similar to Nugget.",Nugget,USA,Poor,"Developed as a cross-breed of Nugget and Columbus hops in 1989 in the Pacific Northwest, and released commercially in 2000. Bred for higher tolerance to mildew. Similar in character to Nugget with floral and herbal qualities and a light spiciness. Mainly used for bittering due to high Alpha content." +59,Mosaic,47.5,11.5,13.5,12.5,8,6,1,5,4,3,4,6.8,"Mango, lemon, citrus, earthy pine, tropical fruit, herbal and stone fruit notes",Citra,USA,Unknown,"Also known as HBC369, Mosaic is the first born child of Simcoe. Some have described it as Citra on steroids, but it's much more than that. Rich in Mango, lemon, citrus, earthy pine, tropical fruit, herbal and stone fruit notes. Mosaic combines a very complex hop aroma with fairly high alpha-acids and low cohumulone which makes it a perfect triple purpose hop (Bittering/Flavor/Aroma). This combination ultimately provides clean bitterness and aroma profiles that cannot be accomplished by other hops or blends, truly a one of a kind and yet another ""wonder hop"" from the great folks at the Hop Breeding Company." +60,Motueka,48,6.5,7.5,7,6,5,1,0,0,0,0,3.8,New aroma hop,"Czech Saaz, U.S. Saaz",New Zealand,Unknown, +61,Mt. Hood,49,3,8,5.5,0,0,0,4,1,0,6,4,"Mild, pleasant, and clean, somewhat pungent and resiny.","Crystal, French Strisslespalt, Hersbrucker",USA,Poor,"Released in 1989, this is a triploid hop derived from Hallertau MF that is mainly used for aroma. Mt. Hood has a mild, spicy character. Named for Oregon's tallest mountain." +62,Mt. Ranier,50,6,8,7,1,4,0,0,0,0,2,4,"Licorice, hint of citrus",,USA,Unknown,"Bred at Oregon State University in Corvallis, Oregon, this very new hop is likely a cross of Hallertau, Galena, and Fuggles. The aroma and flavor are similar to Hallertau and it is used for aroma and bittering. Its character is licorice with a hint of citrus." +63,Nelson Sauvin,51,12,14,13,3,1,4,0,0,1,0,7,Unique hop with grape-like flavor,,New Zealand,Unknown, +64,Newport,52,13,17,15,4,3,2,0,0,1,1,8.5,"Mild herbal, citrus aroma","Galena, Nugget",USA,Fair,"Developed at the Agricultural Research Service in Corvallis, Oregon, Newport hops were released in 2002. Mainly used for bittering." +65,Northdown,53,7.5,9.5,8.5,2,0,0,5,0,4,1,4.8,Fruity with some spiciness.,,United Kingdom,Fair,"Developed in the 1970's, this resinous hop was used for bittering due to its high Alpha content at the time. Since then, much higher alpha hops have been developed, but Northdown lives on due to its excellent flavor qualities. It is Northern Brewer crossed with a German male resistant to downy mildew. Limited availability." +66,Northern Brewer (German),54,7,10,8.5,0,0,0,5,5,1,0,5,Medium-strong with some wild tones.,"Chinook, U.S. Northern Brewer",Germany,Good, +67,Northern Brewer (U.K.),54.5,8,10,9,0,1,0,2,3,6,2,5,Medium-strong with some wild tones.,Chinook,United Kingdom,Good,"Bred in England in 1934, this hop is a blend of an English Canterbury Golding female plant and the American male plant OB21. Now grown in Belgium, Spain, USA, and is one of the main hops grown in Germany. Mainly used for bittering due to high Alpha content. Chinook is a possible substitute." +68,Northern Brewer (U.S.),55,6,10,8,0,0,0,0,4,0,3,5,Medium-strong with some wild tones.,"Chinook, Nugget",USA,Good, +69,Northwest Golding,56,4,5,4.5,1,1,0,0,3,0,0,2.5,Known for aromatic properties.,,,Unknown, +70,Nugget,57,11,14.5,12.75,0,0,0,7,2,3,0,7.3,"Quite heavy and herbal, with pear and peach notes","Chinook, Columbus, Galena, U.K. Target",USA,Good,"Selected from a cross between Brewer’s Gold, Early Green, Caterbury Golding, Bavarian and an N/A variety in 1970. Released in 1983, this is a popular bittering hop in the USA. It is grown in Yakima, Washington and Germany. Its character is described as heavy and herbal." +71,Olympic,58,11,13,12,0,5,0,0,0,0,6,6.5,"Mild to medium, citrusy aroma, spicy.",Chinook,USA,Unknown, +72,Omega,59,8,9,8.5,0,0,0,5,6,1,0,4.5,Bittering,,United Kingdom,Unknown, +73,Opal,60,5,8,6.5,4,4,0,2,0,0,4,4,A new spicy hop variety.,,Germany,Unknown, +74,Pacific Gem,61,13,15,14,3,0,0,0,5,1,0,7.5,Bittering hop with a woody character.,,New Zealand,Very Good,"This is a triploid, high alpha hop that was released in 1987. This organic hop is mainly used for bittering. Has a woody and fruity character." +75,Pacific Jade,62,12,14,13,0,5,1,0,0,0,2,7,"A ""soft"" bittering hop with spicy and citrus aroma qualities.",,New Zealand,Unknown, +76,Pacifica,63,5,6,5.5,1,5,1,3,0,0,0,3,An aroma hop with some citrus and floral character,Hallertau family,New Zealand,Unknown,AKA Pacific Hallertau. “Fingerprint” replica of Hallertau Mittelfruh with floral and citrus notes. +77,Palisade,64,5.5,9.5,7.5,5,2,1,2,1,0,0,4.8,Clean floral charcter,Cascade,USA,Good,"Grown by Yakima Chief Ranches, this hop is used for aroma. This new hop is bred from Swiss Tettnanger. They have a clean floral character." +78,Perle (German),65,6,8.5,7.25,2,0,0,3,3,1,6,4.3,"Moderately intense, good and hoppy, fruity, minty and a little spicy.","Northern Brewer, U.S. Perle",Germany,Good,"Bred in Germany at the Hüll Hop Research Institute in 1978 from Northern Brewer, this hop is grown in Germany, Belgium, and the USA (Washington and Oregon). The USA version has higher alpha acids ranging from 7% to 9.5%. It is used for bittering and flavoring/aroma. Its character is described as moderately intense, minty, and spicy." +79,Perle (U.S.),66,6,9.5,7.75,0,0,0,3,0,0,4,4.8,"Known for its aromatic and bittering properties, pleasant and slightly spicy.","Chinook, Cluster, Galena, Northern Brewer",USA,Good, +80,Phoenix,67,8,13,10.5,1,0,0,4,3,0,6,6.5,Similar to U.K. Challenger.,"U.K. Challenger, U.K. Kent Golding, U.K. Northdown",United Kingdom,Unknown,"Developed at Wye College as a replacement for Challenger hops. Dual-purpose hop, mild aroma and slightly spicy flavor." +81,Pilgram,67.5,9,13,11,3,0,0,0,5,1,6,6.5,"Powerful bittering with nice, citric hop aroma.",,United Kingdom,Unknown,"Powerful bittering with nice, citric hop aroma. Try as kettle and dry hop in English or US ales." +82,Pilot,68,8,12,10,2,1,6,0,0,0,6,6,"Mild, herbal, grassy, with lemon hints.",,United Kingdom,Unknown,"Very new hop variety used for bittering and developed by Charles Faram & Co.. Character is mild, herbal, grassy, with lemon hints." +83,Pioneer,69,8,10,9,0,5,6,3,3,0,0,5,Moderate bitterness and citrus characteristics.,U.K. Kent Golding,United Kingdom,Good,"Bred at Wye College, this dwarf variety is used for bittering and aroma. It has moderate bitterness and citrus characteristics." +84,Premiant,70,8,12.5,10.25,2,0,1,6,0,2,3,6.3,A dual purpose variety with a balanced bitterness and slightly spicy aroma,,Czechoslovakia,Unknown, +85,Pride of Ringwood,71,7,10,8.5,1,1,1,1,6,4,0,5,"Quite pronounced, woody, earthy, herbal.","Cluster, Galena",Australia,Fair,"Bred in Australia, this hop is a cross between the English Pride of Kent hop and a wild Tasmanian variety. At time of its release in 1965, it had the highest alpha acid percentage in the world. It is mainly used for bittering and has a strong citrus character." +86,Progress,72,5,7.5,6.25,3,4,1,0,5,0,2,3.8,"Moderately strong, good aroma.","Fuggle, U.K. Kent Golding",United Kingdom,Good,Bred in 1951 at Wye College as a cross between a Whitbread Golding female and a wild American male. Mainly used for aroma with moderate bittering. Described as robust and fruity. +87,Riwaka,73,4.5,6.5,5.5,6,4,3,0,0,0,0,3.3,"Citrusy, grapefruit aroma hop","Czech Saaz, possible American ""C"" hops",New Zealand,Unknown, +88,Saaz (Czech),74,3,4.5,3.75,0,0,0,4,4,0,3,2.3,"Very mild with pleasant hoppy notes, earthy, spicy, and herbal.",U.S. Saaz,Czechoslovakia,Fair,"This famous Czech hop has been grown for over 700 years. Mainly used for aroma and flavor, the character is mild earthy, herbal, and spicy. There is a variety grown in the USA." +89,Saaz (U.S),75,3,5,4,0,0,0,4.5,4.5,0,3,2.3,"Mild and pleasant, earthy and spicy.",Czech Saaz,USA,Fair, +90,Santiam,76,5,7.9,6.45,3,2,0,6,2,0,2,4,Noble characteristics.,"German Spalt, German Spalt Select, German Tettnanger",USA,Fair,"Released in 1997 by the Agricultural Research Service in Corvallis, Oregon, this is the first naturally seedless hop and was derived from Tettnanger, Hallertauer Mittelfrüh, and an American hop. Has noble characteristics and is mainly used for aroma. Character is floral and herbal." +91,Saphir,77,2.5,4.5,3.5,4,3,2,0,0,0,4,2.3,Mild aroma hop.,Any noble hops,Germany,Fair,Some consider this newer hop a member of the noble hop family with a refined aroma & a mild flavor. Bred as an alternative to Hallertau's susceptibility to pests and disease. Used for aroma. Sweet & clean citrus aroma that has a hint of tangerine. +92,Satus,78,12.5,14,13.25,5,3,1,0,0,0,0,7,Known for its bittering and aromatic properties.,Galena,USA,Good,"Grown by Yakima Chief Ranches in Washington, this newer hop is mainly used for bittering and is similar to Galena. Citrusy. Limited availability." +93,Select,79,4,6,5,2,1,0,3,1,0,4,3,noble-type aroma,"Czech Saaz, German Spalt, Tettnanger",Germany,Good,"Bred at the Hüll Research Institution from Hallertauer Mittlefrüh and Spalt to be disease resistant. Released in 1991, this hop is mainly used for aroma. Also known as Spalt Select or Spalter Select." +94,Serebrianka,79.5,3.5,3.5,3.5,0,1,0,4,2,0,2,1.8,Light perfume,,USA,Unknown, +95,Simcoe,80,12,14,13,5,3,0,0,5,2,0,7,pine or wood character with notes of passionfruit or apricot.,,USA,Good,Released in 2000 by Yakima Chief Ranches in Washington. Used for aroma and bittering. Has a pine or wood character with notes of passionfruit or apricot. +96,Sladek,81,5,6,5.5,4,5,3,0,0,0,0,3,A dual-purpose Saaz hybrid.,"Czech Saaz, U.S. Saaz, U.S. Tettnanger",Czechoslovakia,Unknown, +97,Smaragd,81.2,4,6,5,4,0,0,3,0,0,2,3,"Aroma variety, pronounced fruity notes",,German,Unknown,"New aroma variety with pronounced fruity notes. Try in Alt, Kolsch, or blond ale." +98,Sonnet Golding,81.5,6.6,6.6,6.6,1,0,0,4,3,1,0,3.3,"New variety, no pedigree or profile available yet",,USA,Unknown,Available at Hopsdirect.com +99,Sorachi Ace,82,13,16,14.5,0,4,6,1,3,0,2,8,Bittering hop with lemony aroma,,Japan,Unknown,Developed for Sapporo and used in their beers. It is a cross-breed of Brewers Gold and Saaz. Used for bittering and has a lemon character. +100,Southern Cross,83,11,14,12.5,0,4,6,0,0,0,2,7,"Piney, resinous bittering hop",,New Zealand,Unknown, +101,Sovereign,84,4,7,5.5,5,0,2,1,0,0,2,3.5,Noble characteristics.,,United Kingdom,Unknown, +102,Spalt,85,4,5.5,4.75,0,0,0,0,4,0,2,2.8,"Mild and pleasant, slightly spicy.","German Spalt Select, U.S. Saaz, U.S. Tettnanger",Germany (Bavaria),Fair,Grown around the town of Spalt in Bavaria. Used for aroma. Character is mild and slightly spicy. Limited availability. +103,Spalt Select (German),86,4,6,5,0,0,0,0,4,0,2,3,Very fine Spalter-type aroma.,"German Spalt, U.S. Saaz, U.S. Tettnanger",Germany,Fair, +104,Spalt Select (U.S),87,3,5,4,0,0,0,0,4,0,2,2.5,Medium intensity and pleasant hoppy qualities. Medium-strong aroma with wild American tones.,"Saaz, Tettnanger",USA,Fair, +105,Stella,87.5,14,16,15,1,0,4,5,0,2,6,8,"Aroma is richly piney on a bed of fruity, pleasant floral hoppiness.","Simcoe, Chinook",Australia,Unknown,"Super high oil content, high alpha, and moderate-low cohumulone make this a very promising hop varietal. Aroma is richly piney on a bed of fruity, pleasant floral hoppiness. A note of aniseed squirms underneath. Similar to Simcoe and Chinook." +106,Sterling,88,6,9,7.5,0,3,3,2,0,0,2,4.5,"Herbal, spicy, pleasant aroma, hint of floral and citrus.",Saaz,USA,Good,"Released in 1998, Sterling is a cross-breed of Saaz, Cascade, Brewers Gold, Early Green, and an N/A variety. Used for aroma and is a good substitute for Saaz. Character is mild, earthy and spicy with floral and citrus hints." +107,Sticklebract,89,9,10,9.5,0,4,0,0,0,4,0,5,A good alpha hop with a high Selinene content typical of many English hops.,,New Zealand,Unknown,"A triploid variety developed at the DSIR Research Station from +an open pollinated First Choice; high alpha variety released in 1972." +108,Strisselspalt,90,3,5,4,1,0,0,2,0,1,3,2.5,"Medium intensity, pleasant, hoppy.","Crystal, Hersbrucker, Mt. Hood",France,Good,"Similar to Hersbrucker, this hop originates in the Alsace region of France. This hop has a moderate intensity and pleasant aroma." +109,Styrian Aurora,90.25,7,9,8,4,0,0,3,0,1,2,4.5,"Fruity, Spicy",Northern Brewer,Slovenia,Very Good,"Moderate-alpha with powerful hoppy aroma, very versatile - try in US, Belgian, or English ales. Aurora, known also as Super Styrian, is a diploid hybrid between Northern Brewer and a TG seedling of unknown origin. It is a medium early variety, its optimal picking time in Slovenia being between August 23th and 30th. Higher alpha with intense but pleasant aroma similar to Styrian Golding but much lighter with hoppy aroma, suitable for extraction and combination with other varieties" +110,Styrian Bobek,90.5,3.5,7,5.25,2,2,0,0,5,4,5,3.5,"Earthy, slightly fruity",Northern Brewer,German,Unknown,"Low to moderate alpha and earthy, slightly fruity aroma. Use in English, Belgian, and US ales." +111,Styrian Golding,91,4.5,6,5.25,0,0,0,0,3,0,3,3,"Delicate, slightly spicy.","U.K. Fuggle, U.S. Fuggle, Willamette",USA,Good,Fuggle hops grown in Slovenia. See Fuggle above for more information. +112,Summit,92,16,18,17,0,4,6,0,0,1,0,9,"Citrus, grapefruit",Simcoe,USA,Unknown,"This dwarf hop is bred in Yakima, Washington, and is at the top of the alpha acid list making it great for bittering and dry-hopping. Released in 2003. It has a citrus and grapefruit flavor." +113,Sun,93,12,16,14,0,0,0,6,2,1,0,8,High-alpha hop with intense character,Magnum or a high-alpha hop,USA,Unknown,"A very high alpha acid bittering hop from Washington state, a sister to Zeus most likely derived from Northern Brewer. Reportedly has an intense but pleasant aroma. Sun is a proprietary hop controlled by S.S. Steiner, Inc." +114,Super Alpha,94,10,12,11,0,0,0,0,5,4,0,6,"Earthy, piney bittering hop.",,New Zealand,Unknown, +115,Super Galena,94.5,15,15,15,5,3,1,0,0,0,0,7.5,citrus aroma,"Galena, Nugget",USA,Unknown,"Super Galena is a super high alpha variety developed by the Hopsteiner breeding program and released in 2006. It has relatively high contents of both alpha and beta acids, making it a good bittering hop with pleasant aroma. Super Galena is comparable to Galena in its aroma and bitterness profile, but offers a substantially higher yield and complete resistance to all current hop powdery mildew strains found in the U.S." +116,Super Pride,95,14,14,14,0,4,0,7,1,4,4,7,A high alpha variety bred from Pride of Ringwood.,Pride of Ringwood,Australia,Unknown, +117,Surly Furious Dry Hop Blend,95.5,10,14,12,4.3,6.2,2.8,3.4,6.6,3.6,0.5,7,A proprietary blend of hops used in Surly Furious,,USA,Unknown,"Blend consists of 58.8% Simcoe, 29.4% Ahtanum, 5.9% Amarillo, 5.9% Warrior at a rate of 8.5oz. per 5 gallons. Breakdown for 5 gallons: 5oz Simcoe, 2.5oz Ahtanum, 0.5oz Amarillo, 0.5oz Warrior" +118,Target,96,9.5,12.5,11,0,5,0,4,0,1,3,6.3,"Pleasant English hop aroma, quite intense.","Fuggle, Willamette",United Kingdom,Fair,"This popular UK hop was bred at Wye College and released in 1972. Mainly used for bittering, but has a decent aroma. It has herbal, grassy, and earthy characteristics and is fairly intense. Fuggles and Willamette can be used as replacements." +119,Tettnanger (German),97,3.5,5.5,4.5,2,2,1,3,0,0,2,2.8,"Mild and pleasant, slightly spicy, herbal.","German Spalt, German Spalt Select, Saaz, U.S. Tettnanger",Germany,Fair,"This old noble hop hails from the town of Tettnang, Germany. Mainly used for aroma and flavor. Character is mild, herbal and slightly spicy. Also grown in the USA (Oregon and Washington). Spalt and Saaz are possible replacements." +120,Tettnanger (U.S.),98,3.4,5.2,4.3,1,2,1,2.8,0,0,1.8,2.6,"An aromatic hop, mild and slightly spicy.","Czech Saaz, German Spalt, Santiam",USA,Fair, +121,Tillicum,98.5,12,14.5,13.25,6,4,1.5,0,0,0,0,7.3,Similar to galena,,USA,,"Tillicum is a high alpha variety with a very high content of beta acids. The variety was developed through the John I. Haas, Inc. breeding program and released in 1995. It is a daughter of Galena and a full sister to Chelan and therefore has analytical data similar to both varieties." +122,Tomahawk,99,15,17,16,1,2,1,2,7,3,3,8.5,"Earthy, spicy, pungent, with a light citrus character.",Columbus,USA,Good,"Also known as Columbus and Zues this hop was developed by the HopUnion breeding program. Earthy, spicy, pungent, with a light citrus character. Excellent for dry-hopping." +123,Topaz,99.5,15,18,16.5,5,3,0,0,3,0,7,9,"Rich and intense aroma of fleshy citrus and apricot, with a strong ""dank"" overtone and a hint of sulfur.","Amarillo, Apollo, Columbus, Summit",Australia,Unknown,"An old standby in the Australian bittering hop program, but recently being treated more for it's aroma potential. Rich and intense aroma of fleshy citrus and apricot, with a strong ""dank"" overtone and a hint of sulfur. Very similar to Summit, Apollo, and Columbus, but with a softer citrus edge - also similar to Amarillo." +124,Tradition,100,5,7,6,0,1,0,4,1,1,1,3.5,Very fine and similar to Hallertauer Mittelfrüh.,"Hallertauer Mittelfrüh, Hersbrucker",Germany,Good,"Bred for disease resistance at the Hüll Hop Research Institute, this hop was released in 1991 and is very similar to Hallertau Mittlefrüh. It is used for both bittering and aroma." +125,Ultra,101,2,4.1,3.05,0,0,0,3,1,0,3,2.1,"Very good to outstanding, some Saaz-like qualities. Aromatic properties similar to Hallertauer.","Hallertauer Tradition, Liberty, Saaz",USA,Poor,"Originally bred in 1983 and released in 1995, this triploid hop is a cross of Hallertauer Mittelfrüh, Saaz, and an N/A variety. Mainly used for aroma, they are spicy and floral." +126,Vanguard,102,4,5.7,4.85,0,0,0,2,5,1,0,2.9,Aroma similar to continental European types.,"Hallertauer Mittelfrüh, Saaz",USA,Good,"Originally bred in 1982 and released in 1997, this hop was made from a descendant Hallertauer Mittelfrüh. Used for its aromatic qualities and has characteristics similar to Hallertau MF." +127,Wakatu,102.5,6.5,8.5,7.5,5,2,3,4,2,0,0,4.3,Restrained floral atop freshly zested lime,,New Zealand,Unknown,"Imagine an alpha-acidified Hallertau, and you've got New Zealand's Wakatu with a typical alpha range of 6.5-8.5%. Characterized by moderate bittering and restrained floral notes atop freshly zested lime. A descendent of Hallertau Mittelfruh, Wakatu is a very versatile southern hemisphere hop lending excellent bittering, flavor, and aroma properties." +128,Warrior,103,15,17,16,0,7,5,0,0,7,1,8.5,A bittering and aromatic hop.,Nugget,USA,Good,"Bred at Yakima Chief Ranches in Washington in 2001(?), this newer hop is used for bittering and aroma. It has a grapefruit/lemon character with smooth bitterness. A good replacement for Nugget or Columbus." +129,Whitbread Golding,104,5,7,6,3,0,0,3,3,0,0,3.5,"Quite pleasant and hoppy, moderately intense.","U.K. Kent Golding, U.K. Progress",United Kingdom,Unknown, +130,Willamette,105,3.5,6,4.75,2,0,0,2,1,0,3,3,"Mild and pleasant, slightly spicy, fruity, floral, a little earthy.","Styrian Golding, U.S. Fuggle, U.S. Tettnanger",USA,Fair,"Released in Oregon in 1976, this is a triploid variety derived from Fuggle hops. They are named after the Willamette River in Oregon. Used for aroma, they have woody, earthy and herbal characteristics." +131,Yakima Cluster,106,6,8.5,7.25,2.5,0,0,3,3.5,0,0,4.3,Used as a kettle hop for bittering.,,USA,Unknown, +132,Yeoman,107,9,14,11.5,0,4,0,6,0,3,3,7,Similar to target,,United Kingdom,Unknown, +133,Zenith,108,9,10,9.5,0,5,0,4,2,1,0,5,Aroma,,United Kingdom,Unknown, +134,Zeus,109,13,17,15,0,2,0,0,2,2,6,8.5,"Earthy, spicy, pungent, with a light citrus character.",Columbus,USA,Poor,"Also known as Tomahawk and Zues this hop was developed by the HopUnion breeding program. Earthy, spicy, pungent, with a light citrus character. Excellent for dry-hopping." +135,Zythos,110,10,12,11,1,6,4,0,0,3,0,6,"Zythos is strongly aromatic, with tangerine, lemon, grapefruit, and pine notes.","Amarillo, Sorachi Ace, Simcoe",USA,Unknown,"A proprietary blend of hops from HopUnion, designed for complex flavor in IPAs and similar hoppy American styles. Zythos is strongly aromatic, with tangerine, lemon, grapefruit, and pine notes. Try it in place of Amarillo, Sorachi Ace, or Simcoe." diff --git a/static/db_constants/hops_original.csv b/static/db_constants/hops_original.csv new file mode 100644 index 0000000..a656dfe --- /dev/null +++ b/static/db_constants/hops_original.csv @@ -0,0 +1,136 @@ +1,None,0,0,0,None,None,None,None,None +2,Admiral,2,13.5,16,Known for its bittering potential.,"U.K. Challenger, U.K. Northdown, U.K. Target",United Kingdom,Unknown,Bred from Challenger hops and Northdown hops at Wye College and released in 1998. Developed to expand the number of bittering hops available in the UK. +3,Aged Debittered Hops,2.5,0,0,Used in brewing Lambics,,,Unknown, +4,Ahtanum,3,4,6.3,"Floral, citrus, sharp, and piney.","Amarillo, Cascade",USA,Fair,"Ahtanum is grown by Yakima Chief Ranches in Yakima, Washington. Ahtanum is a good alternative to Cascade or Amarillo hops, but has more citrus grapefruit notes and less bitterness than Cascade." +5,Amarillo,4,8,9,"A flowery, citrus-like aroma with medium bittering value that is gaining acceptance as a substitute for Cascade due to its hardy nature.","Cascade, Centennial",USA,Good,"A newer variety, Amarillo Hops are privately grown only by Virgil Gamache Farms in Toppenish, Washington. Has a lemon to grapefruit citrus quality and are good for bittering. Similar to Cascade, but qualities are more pronounced." +6,Apollo,5,15,19,Strong grapefruit,Zeus,USA,Unknown,"This super high alpha variety was developed by the Hopsteiner Breeding Program and released in 2006. It is resistant to powdery and downy mildew. The very high alpha, good storage stability and low cohumulone ratio makes it an excellent choice for bittering. Added late into the boil it provides a strong grapefruit and hoppy note." +7,Aurora,6,6,8,European aroma,Northern Brewer,Yugoslavia,Unknown, +8,Belma,6.5,11,13,"very orange, slight grapefruit, tropical (but not mango/guava, more like pineapple), strawberry, and melon",,USA,Unknown,"Hops Direct, LLC and Puterbaugh Farms is excited to introduce a brand new and very unique hop of our very own. Over the past few years we have nurtured and developed a NEW hop variety ""Belma™"" exclusively grown here at Puterbaugh Farms. Dual-Purpose variety. Dr. Shellhammer from OSU tested Belma™ and created a Pale Ale Malt. He noted the following description: A very clean hop, with a very orange, slight grapefruit, tropical (but not mango/guava, more like pineapple), strawberry, and melon. As this is a very new variety, we welcome customer feedback and encourage you to write a review." +9,Bramling Cross,7,5,7,"Quite mild, fruity currant aroma.","U.K. Kent Golding, U.K. Progress, Whitbread Golding Variety",,Unknown, +10,Bravo,8,14,17,Pleasant fruity and floral aroma,"Apollo, Zeus",USA,Unknown,Bravo is a second generation super high alpha variety that was developed by the Hopsteiner Breeding Program and released in 2006. It has good resistance to powdery mildew.   Bravo is an excellent bittering hop that provides pleasant fruity and floral aroma characteristics. +11,Brewer's Gold,9,7,10,Bittering hop with neutral aroma character.,Bullion,United Kingdom,Poor,"Developed by professor Salmon in 1934 at Wye College. Mainly used for bittering and has a sharp or pungent quality. Blackcurrant, fruity, spicy aroma." +12,Bullion,10,6.5,9,A rich hop primarily used for bittering. Intense blackcurrant aroma.,"Columbus, Northern Brewer",United Kingdom,Poor,Bred in 1919 in England from a wild Manitoban female crossed with an English male hop. Mainly used for bittering and has strong black currant characteristics. Limited growing in the USA. +13,Cascade (Aregentina),11,3,5,Different than US grown Cascades with more of a spicy flavor and lemony aroma.,Any noble hops,Aregentina,Poor, +14,Cascade (New Zealand),12,6,8,"Similar to US Cascade, has floral, citrus grapefruit character.","Ahtanum, Cascade, Centennial",New Zealand,Poor, +15,Cascade (U.S.),13,4.5,7,"Pleasant, flowery, spicy, and citrusy. Can have a grapefruit flavor.","Amarillo, Centennial, possibly Columbus",USA,Poor,"Developed in Oregon, Cascade hops are the first American hop variety accepted for commercial use in 1972, and now the most widely used hop by craft brewers in the USA. It is a cross-breed of Fuggles and Serebrianker from Russia. Good for flavor and aroma with a grapefruit citrus character. Good for dry-hopping." +16,Calypso,13.5,15.7,15.7,"Dual purpose, pleasently complex, fruity aroma, hints of pear and apple, notes of earthy tea.",,USA,Unknown, +17,Celeia,14,3,6,"Moderate and pleasant zesty bitterness with matching floral aroma, making its use widespread in both ale and lager brewing. Stores very well.",Styrian Golding,Czechoslovakia,Unknown, +18,Centennial,15,8,11.5,Medium with floral and citrus tones.,"Cascade, possibly Columbus",USA,Poor,"Centennial was first bred in Washington in 1974 by crossing Brewers Gold hops with Fuggle, East Kent Golding, Bavarian and an N/A variety (USDA). Good for aroma and bittering. Floral and citrus character." +19,Challenger,16,6.5,8.5,"Mild to moderate, quite spicy.","Northern Brewer, U.S. or German Perle",United Kingdom,Good,"Introduced in 1972 at Wye College in England, this variety was developed from German Northern Brewer hops. Mild to moderate intensity and excellent for bittering. Also used for flavor and aroma. Spicy aroma. Blends well with other hops." +20,Chelan,16.5,12,14.5,Similar to galena,,USA,Unknown,"Chelan is a high alpha variety with a very high percentage of beta acids. The variety was developed through the John I. Haas, Inc., breeding program and released in 1994. It is a daughter of Galena and therefore has analytical data similar to Galena." +21,Chinook,17,10,14,"Mild to medium-heavy, spicy, piney, and grapefruity.","Columbus, Northern Brewer, Nugget, U.K. Target",USA,Fair,"Released in 1985, this breed was developed by combining Petham Golding with the USDA 63012 male. Primarily grown in the Yakima, Washington area. Mainly used for bittering, sometimes for aroma. Mild to medium-heavy, spicy, piney, and grapefruity character." +22,Citra,18,11,14,"Fruity, passionfruit",,USA,Unknown,"A very new cross-breed of Hallertau MF, U.S. Tettnanger, East Kent Golding, Bavarian, and Brewers Gold released in 2008. Has a very fruity (passionfruit) character and is good for dry-hopping." +23,Cluster,19,5.5,-8.5,Medium and quite spicy.,Galena,USA,Good,Cluster is the original American hop likely developed as a cross-breed of wild American hops and strains brought over by the Dutch and English in the 1600's. Used as a general purpose hop with medium bittering potential. Spicy character. Limited acreage grown today. +24,Columbus,20,11,16,"Earthy, spicy, pungent, with a light citrus character.","Chinook, Northern Brewer, Nugget, U.K. Target, Zues",USA,Poor,"Also known as Tomahawk and Zues this hop was developed by the HopUnion breeding program. Earthy, spicy, pungent, with a light citrus character. Excellent for dry-hopping." +25,Comet,20.5,11,11,"bittering hop, wild american aroma",Galena,USA,Unknown, +26,Crystal,21,2,4.5,"Mild and pleasant, spicy and flowery.","French Strisslespalt, Hallertauer, Hersbrucker, Liberty, Mt. Hood",USA,Fair,"Developed in Corvallis, Oregon, Crystal is a triploid (3 chromosomes and seedless) aroma-type breed, released for commercial production in 1993. It originates from a seedling selection of Hallertau and USDA 21381M. Mild floral and spicy aroma." +27,Delta,22,5.5,7,"Slightly spicy, hint of citrus",,USA,Very Good,"Developed by Hopsteiner, this hop is a aroma-type hop, originated from a cross between Fuggle and a male derived from Cascade. It is slightly spicy with a hint of citrus." +28,East Kent Goldings,23,4,5.5,"Gentle, fragrant, and pleasant.","U.K. Progress, U.S. Golding, Whitbread Golding Variety",United Kingdom,Fair,"Golding is a group of hops originally from England. English Goldings grown in East Kent are a premium hop, called East Kent Golding. Kent Goldings are from Kent, and those from everywhere else are simply referred to as Goldings. A variety is also grown Oregon and Washington. They are mostly used for aroma and have a floral and sweet character." +29,Eroica,24,9,12,Strong but pleasant aroma.,"Chinook, Galena, Nugget",USA,Unknown, +30,Falconer's Flight,24.4,10,12,"Tropical Fruit, Citrus, floral, lemon and Grapefruit character (the best of the best)",,USA,Unknown,"An exclusive proprietary hop blend created by Hop Union to honor and support the legacy of Northwest brewing legend, Glen Hay Falconer, who passed in 2002. This novel proprietary pellet blend is comprised of many of the Northwest’s most unique hop varieties and is perfect for any Northwest-style IPA. Each hop has been hand selected for its superior aromatic qualities, imparting distinct tropical, citrus, floral, lemon and grapefruit tones. A portion of the proceeds go to support the Falconer Foundation, which supports brewers and brewing." +31,Falconer's Flight 7Cs,24.7,9,10,"Strong Fruit, Citrus, Spicy, earthy (the best of the best)",,USA,Unknown,"Following the success of the Falconer’s Flight™, Hop Union is proud to bring you Falconer's Seven Seas (or 7C's), as you can imagine, this is a custom blend of 7 of the ""C"" hops and a few experimental hop varieties that we don't even know about yet. Falconer’s Flight 7C’s delivers strong fruit and citrus characteristics but is layered with spicy, earthy overtones that allow it to function as the perfect addition/alternative to your IPA / Pale Ale style brews. Targeted brewing values are 9.5% Alpha, 4.4% Beta and 29% Co-humulone" +32,First Gold,25,6.5,8.5,A little like Golding family; spicy.,"maybe Crystal, U.K. Kent Golding",United Kingdom,Very Good,"This newer variety was bred at Wye College in 1995, and is a cross-pollination of Whitbread Golding and a dwarf male. Rich citrus character with flavors described as orange peel and dried apricot. Good for dry-hopping. Limited production." +33,Fuggle (U.K.),26,4,5.5,"Mild, pleasant, hoppy, and robust.","Styrian Golding, U.S. Fuggle, Willamette",United Kingdom,Good,"First grown by Richard Fuggle in England in 1861 and released commercially in 1875, Fuggle hops were once the most dominant variety in the UK. Also grown in Washington and Oregon, but the USA version is milder than the UK version. Mostly used for aroma and flavor. Styrian Goldings are Fuggle hops grown in Slovenia." +34,Fuggle (U.S.),27,4,5.5,"Mild and pleasant, earthy and fruity.","Styrian Golding, U.K. Fuggle, U.S. Tettnanger, Willamette",USA,Good, +35,Galaxy,28,12,14,"Dual purpose hop, citrus, passionfruit",,Australia,Unknown,This is a triploid hop bred by Hop Products Australia at their Rostrevor Breeding Garden Victoria in 1994. It was bred by crossing a female tetraploid (J78) with a male derived from Perle. A dual purpose hop with citrus and passionfruit characteristics. +36,Galena,29,10,14,"Medium but pleasant hoppiness, citrusy.","Chinook, Nugget, Pride of Ringwood",USA,Good,Galena is a bittering hop bred in 1968 from Brewers Gold and an open pollination in Idaho. It was released commercially in 1978. Mainly used for bittering and works well with other hops. +37,Glacier,30,5,9,Dual purpose hop with a citrus earthy aroma.,"Styrian Golding, U.S. Fuggle, U.S. Tettnanger, Willamette",USA,Good,Released as a public variety in 2000 by Dr. Stephen Kenny at Washington State University. It was chosen for its low cohumulone and good yield potential. Mainly used for its pleasant aroma. +38,Goldings (U.S.),31,4,6,"Mild, extremely pleasant, and gently hoppy.","U.K. Golding, U.K. Progress, Whitbread Golding Variety",USA,Fair, +39,Green Bullet,32,11,14,Dual purpose hop.,"Crystal, Hallertauer Tradition, Liberty, Mt. Hood, Ultra",New Zealand,Unknown, +40,Hallertau (German),33,6,6.5,Known for its aromatic properties similar to Hallertauer.,"Crystal, Mt. Hood",Germany,Fair,"Hallertau hops are grown in the region of Bavaria by the same name. Hallertauer Mittelfrüh is a noble hop, however, other varieties such as Gold, Merkur, Tradition, Magnum, and Taurus exist and can be used as a replacement. Used for flavor and aroma, these hops have a floral and earthy character." +41,Hallertau (U.S),34,3.5,5.5,"Very mild, pleasant, and slightly flowery, some spicy.","Hallertauer Tradition, Liberty, Ultra",USA,Fair, +42,Hallertau Aroma,35,6.5,8.5,A dual purpose hop which has been used to replace Perle,Perle,New Zealand,Fair, +43,Hallertauer Mittelfruh,37,3,5.5,Mild and pleasant.,"German Tradition, Liberty, Ultra",Germany,Fair, +44,Hallertau Pacific,37.5,5,6,An aroma hop with some citrus and floral character,Hallertauer Mittelfruh,New Zealand,Fair,AKA Pacifica. “Fingerprint” replica of Hallertau Mittelfruh with floral and citrus notes. +45,Hallertauer Tradition,38,3.5,5.5,Known for its aromatic properties. A replacement for Hallertauer Mittelfrüh.,"Crystal, Liberty",Germany,Fair, +46,Herald,39,11,13,New dual-purpose hop,,United Kingdom,Unknown, +47,Herkules,39.5,12,17,High-alpha bittering hop with pronounced spicy profile. Use in hoppy German ales or lagers.,,Germany,Unknown, +48,Hersbrucker,40,3,5.5,"Mild to semi-strong, pleasant, hoppy.","French Strisslespalt, Mt. Hood",Germany,Fair,"This hop originated in the Hersbrucker region of Germany and was selected to replace Hallertau MF when its crops were overcome by verticillium (fungi) in the 1970's and 1980's. For this reason, this hop is sometimes called Hallertau Hersbrucker. Hersbrucker is mainly used for aroma and has a grassy/earthy aroma. Mt.Hood hops are a good replacement." +49,Horizon,41,11,14,Pleasantly hoppy.,Magnum or a high-alpha hop,USA,Good,"Originally bred in Oregon in 1970, this sister of Nugget hops was released commercially in 1998. Used for aroma and bittering. Limited supply - use Magnum as a replacement." +50,Legacy,41.5,7.8,7.8,"Dual purpose, floral, blackcurrant and spicy aroma","Cluster, Galena, Northern Brewer",USA,Unknown, +51,Liberty,42,3,6,"Mild and clean aroma, slightly spicy character.","Hallertauer, Hallertauer Tradition, Mt. Hood",USA,Fair,"Developed in 1983 and released in 1991, Liberty is a cross-breed of Hallertau mf and a downy mildew resistant male (USDA 64035M). Similar, and sometimes used as a replacement to Hallertau MF. Character is mild with light spiciness." +52,Lublin (Lubelski),43,3,4.5,"Mild and typical of noble aroma types, spicy, herbal.","Czech Saaz, U.S. Saaz, U.S. Tettnanger",Poland,Unknown,"Also known as Lubelski, this hop was derived from Saaz hops. Some consider it a noble hop and it has noble qualities. Used for aroma with a mild, herbal and spicy character." +53,Magnum (Germany),44,10,15,Known for bittering value and quality. Aromatic nature is one of spice and citrus,Northern Brewer,Germany,Good,"Magnum was bred in 1980 at Hüll, the German Hop Research Institute, from the American variety Galena and the German male 75/5/3. Magnum hops are also now grown in the USA and are very similar to their German counterparts. Mainly used for bittering, and has a spicy, citrusy character." +54,Magnum (U.S.),44.5,10,17,Very clean floral aroma,,USA,Good, +55,Marynka (New Zealand),45,6.5,7.5,New aroma hop,"Czech Saaz, U.S. Saaz",New Zealand,Unknown, +56,Marynka (Polish),46,9,12,New hop variety with intense aroma,,Poland,Unknown, +57,Merkur,46.5,12,15,"Excellent bittering power with stronger aroma than Magnum - earthy, floral, Hallertau-like. ",,German,Unknown, +58,Millenium,47,12,15,"Mild, herbal, similar to Nugget.",Nugget,USA,Poor,"Developed as a cross-breed of Nugget and Columbus hops in 1989 in the Pacific Northwest, and released commercially in 2000. Bred for higher tolerance to mildew. Similar in character to Nugget with floral and herbal qualities and a light spiciness. Mainly used for bittering due to high Alpha content." +59,Mosaic,47.5,11.5,13.5,"Mango, lemon, citrus, earthy pine, tropical fruit, herbal and stone fruit notes",Citra,USA,Unknown,"Also known as HBC369, Mosaic is the first born child of Simcoe. Some have described it as Citra on steroids, but it's much more than that. Rich in Mango, lemon, citrus, earthy pine, tropical fruit, herbal and stone fruit notes. Mosaic combines a very complex hop aroma with fairly high alpha-acids and low cohumulone which makes it a perfect triple purpose hop (Bittering/Flavor/Aroma). This combination ultimately provides clean bitterness and aroma profiles that cannot be accomplished by other hops or blends, truly a one of a kind and yet another ""wonder hop"" from the great folks at the Hop Breeding Company." +60,Motueka,48,6.5,7.5,New aroma hop,"Czech Saaz, U.S. Saaz",New Zealand,Unknown, +61,Mt. Hood,49,3,8,"Mild, pleasant, and clean, somewhat pungent and resiny.","Crystal, French Strisslespalt, Hersbrucker",USA,Poor,"Released in 1989, this is a triploid hop derived from Hallertau MF that is mainly used for aroma. Mt. Hood has a mild, spicy character. Named for Oregon's tallest mountain." +62,Mt. Ranier,50,6,8,"Licorice, hint of citrus",,USA,Unknown,"Bred at Oregon State University in Corvallis, Oregon, this very new hop is likely a cross of Hallertau, Galena, and Fuggles. The aroma and flavor are similar to Hallertau and it is used for aroma and bittering. Its character is licorice with a hint of citrus." +63,Nelson Sauvin,51,12,14,Unique hop with grape-like flavor,,New Zealand,Unknown, +64,Newport,52,13,17,"Mild herbal, citrus aroma","Galena, Nugget",USA,Fair,"Developed at the Agricultural Research Service in Corvallis, Oregon, Newport hops were released in 2002. Mainly used for bittering." +65,Northdown,53,7.5,9.5,Fruity with some spiciness.,,United Kingdom,Fair,"Developed in the 1970's, this resinous hop was used for bittering due to its high Alpha content at the time. Since then, much higher alpha hops have been developed, but Northdown lives on due to its excellent flavor qualities. It is Northern Brewer crossed with a German male resistant to downy mildew. Limited availability." +66,Northern Brewer (German),54,7,10,Medium-strong with some wild tones.,"Chinook, U.S. Northern Brewer",Germany,Good, +67,Northern Brewer (U.K.),54.5,8,10,Medium-strong with some wild tones.,Chinook,United Kingdom,Good,"Bred in England in 1934, this hop is a blend of an English Canterbury Golding female plant and the American male plant OB21. Now grown in Belgium, Spain, USA, and is one of the main hops grown in Germany. Mainly used for bittering due to high Alpha content. Chinook is a possible substitute." +68,Northern Brewer (U.S.),55,6,10,Medium-strong with some wild tones.,"Chinook, Nugget",USA,Good, +69,Northwest Golding,56,4,5,Known for aromatic properties.,,,Unknown, +70,Nugget,57,11,14.5,"Quite heavy and herbal, with pear and peach notes","Chinook, Columbus, Galena, U.K. Target",USA,Good,"Selected from a cross between Brewer’s Gold, Early Green, Caterbury Golding, Bavarian and an N/A variety in 1970. Released in 1983, this is a popular bittering hop in the USA. It is grown in Yakima, Washington and Germany. Its character is described as heavy and herbal." +71,Olympic,58,11,13,"Mild to medium, citrusy aroma, spicy.",Chinook,USA,Unknown, +72,Omega,59,8,9,Bittering,,United Kingdom,Unknown, +73,Opal,60,5,8,A new spicy hop variety.,,Germany,Unknown, +74,Pacific Gem,61,13,15,Bittering hop with a woody character.,,New Zealand,Very Good,"This is a triploid, high alpha hop that was released in 1987. This organic hop is mainly used for bittering. Has a woody and fruity character." +75,Pacific Jade,62,12,14,"A ""soft"" bittering hop with spicy and citrus aroma qualities.",,New Zealand,Unknown, +76,Pacifica,63,5,6,An aroma hop with some citrus and floral character,Hallertau family,New Zealand,Unknown,AKA Pacific Hallertau. “Fingerprint” replica of Hallertau Mittelfruh with floral and citrus notes. +77,Palisade,64,5.5,9.5,Clean floral charcter,Cascade,USA,Good,"Grown by Yakima Chief Ranches, this hop is used for aroma. This new hop is bred from Swiss Tettnanger. They have a clean floral character." +78,Perle (German),65,6,8.5,"Moderately intense, good and hoppy, fruity, minty and a little spicy.","Northern Brewer, U.S. Perle",Germany,Good,"Bred in Germany at the Hüll Hop Research Institute in 1978 from Northern Brewer, this hop is grown in Germany, Belgium, and the USA (Washington and Oregon). The USA version has higher alpha acids ranging from 7% to 9.5%. It is used for bittering and flavoring/aroma. Its character is described as moderately intense, minty, and spicy." +79,Perle (U.S.),66,6,9.5,"Known for its aromatic and bittering properties, pleasant and slightly spicy.","Chinook, Cluster, Galena, Northern Brewer",USA,Good, +80,Phoenix,67,8,13,Similar to U.K. Challenger.,"U.K. Challenger, U.K. Kent Golding, U.K. Northdown",United Kingdom,Unknown,"Developed at Wye College as a replacement for Challenger hops. Dual-purpose hop, mild aroma and slightly spicy flavor." +81,Pilgram,67.5,9,13,"Powerful bittering with nice, citric hop aroma.",,United Kingdom,Unknown,"Powerful bittering with nice, citric hop aroma. Try as kettle and dry hop in English or US ales." +82,Pilot,68,8,12,"Mild, herbal, grassy, with lemon hints.",,United Kingdom,Unknown,"Very new hop variety used for bittering and developed by Charles Faram & Co.. Character is mild, herbal, grassy, with lemon hints." +83,Pioneer,69,8,10,Moderate bitterness and citrus characteristics.,U.K. Kent Golding,United Kingdom,Good,"Bred at Wye College, this dwarf variety is used for bittering and aroma. It has moderate bitterness and citrus characteristics." +84,Premiant,70,8,12.5,A dual purpose variety with a balanced bitterness and slightly spicy aroma,,Czechoslovakia,Unknown, +85,Pride of Ringwood,71,7,10,"Quite pronounced, woody, earthy, herbal.","Cluster, Galena",Australia,Fair,"Bred in Australia, this hop is a cross between the English Pride of Kent hop and a wild Tasmanian variety. At time of its release in 1965, it had the highest alpha acid percentage in the world. It is mainly used for bittering and has a strong citrus character." +86,Progress,72,5,7.5,"Moderately strong, good aroma.","Fuggle, U.K. Kent Golding",United Kingdom,Good,Bred in 1951 at Wye College as a cross between a Whitbread Golding female and a wild American male. Mainly used for aroma with moderate bittering. Described as robust and fruity. +87,Riwaka,73,4.5,6.5,"Citrusy, grapefruit aroma hop","Czech Saaz, possible American ""C"" hops",New Zealand,Unknown, +88,Saaz (Czech),74,3,4.5,"Very mild with pleasant hoppy notes, earthy, spicy, and herbal.",U.S. Saaz,Czechoslovakia,Fair,"This famous Czech hop has been grown for over 700 years. Mainly used for aroma and flavor, the character is mild earthy, herbal, and spicy. There is a variety grown in the USA." +89,Saaz (U.S),75,3,5,"Mild and pleasant, earthy and spicy.",Czech Saaz,USA,Fair, +90,Santiam,76,5,7.9,Noble characteristics.,"German Spalt, German Spalt Select, German Tettnanger",USA,Fair,"Released in 1997 by the Agricultural Research Service in Corvallis, Oregon, this is the first naturally seedless hop and was derived from Tettnanger, Hallertauer Mittelfrüh, and an American hop. Has noble characteristics and is mainly used for aroma. Character is floral and herbal." +91,Saphir,77,2.5,4.5,Mild aroma hop.,Any noble hops,Germany,Fair,Some consider this newer hop a member of the noble hop family with a refined aroma & a mild flavor. Bred as an alternative to Hallertau's susceptibility to pests and disease. Used for aroma. Sweet & clean citrus aroma that has a hint of tangerine. +92,Satus,78,12.5,14,Known for its bittering and aromatic properties.,Galena,USA,Good,"Grown by Yakima Chief Ranches in Washington, this newer hop is mainly used for bittering and is similar to Galena. Citrusy. Limited availability." +93,Select,79,4,6,noble-type aroma,"Czech Saaz, German Spalt, Tettnanger",Germany,Good,"Bred at the Hüll Research Institution from Hallertauer Mittlefrüh and Spalt to be disease resistant. Released in 1991, this hop is mainly used for aroma. Also known as Spalt Select or Spalter Select." +94,Serebrianka,79.5,3.5,3.5,Light perfume,,USA,Unknown, +95,Simcoe,80,12,14,pine or wood character with notes of passionfruit or apricot.,,USA,Good,Released in 2000 by Yakima Chief Ranches in Washington. Used for aroma and bittering. Has a pine or wood character with notes of passionfruit or apricot. +96,Sladek,81,5,6,A dual-purpose Saaz hybrid.,"Czech Saaz, U.S. Saaz, U.S. Tettnanger",Czechoslovakia,Unknown, +97,Smaragd,81.2,4,6,"Aroma variety, pronounced fruity notes",,German,Unknown,"New aroma variety with pronounced fruity notes. Try in Alt, Kolsch, or blond ale." +98,Sonnet Golding,81.5,6.6,6.6,"New variety, no pedigree or profile available yet",,USA,Unknown,Available at Hopsdirect.com +99,Sorachi Ace,82,13,16,Bittering hop with lemony aroma,,Japan,Unknown,Developed for Sapporo and used in their beers. It is a cross-breed of Brewers Gold and Saaz. Used for bittering and has a lemon character. +100,Southern Cross,83,11,14,"Piney, resinous bittering hop",,New Zealand,Unknown, +101,Sovereign,84,4,7,Noble characteristics.,,United Kingdom,Unknown, +102,Spalt,85,4,5.5,"Mild and pleasant, slightly spicy.","German Spalt Select, U.S. Saaz, U.S. Tettnanger",Germany (Bavaria),Fair,Grown around the town of Spalt in Bavaria. Used for aroma. Character is mild and slightly spicy. Limited availability. +103,Spalt Select (German),86,4,6,Very fine Spalter-type aroma.,"German Spalt, U.S. Saaz, U.S. Tettnanger",Germany,Fair, +104,Spalt Select (U.S),87,3,5,Medium intensity and pleasant hoppy qualities. Medium-strong aroma with wild American tones.,"Saaz, Tettnanger",USA,Fair, +105,Stella,87.5,14,16,"Aroma is richly piney on a bed of fruity, pleasant floral hoppiness.","Simcoe, Chinook",Australia,Unknown,"Super high oil content, high alpha, and moderate-low cohumulone make this a very promising hop varietal. Aroma is richly piney on a bed of fruity, pleasant floral hoppiness. A note of aniseed squirms underneath. Similar to Simcoe and Chinook." +106,Sterling,88,6,9,"Herbal, spicy, pleasant aroma, hint of floral and citrus.",Saaz,USA,Good,"Released in 1998, Sterling is a cross-breed of Saaz, Cascade, Brewers Gold, Early Green, and an N/A variety. Used for aroma and is a good substitute for Saaz. Character is mild, earthy and spicy with floral and citrus hints." +107,Sticklebract,89,9,10,A good alpha hop with a high Selinene content typical of many English hops.,,New Zealand,Unknown,"A triploid variety developed at the DSIR Research Station from +an open pollinated First Choice; high alpha variety released in 1972." +108,Strisselspalt,90,3,5,"Medium intensity, pleasant, hoppy.","Crystal, Hersbrucker, Mt. Hood",France,Good,"Similar to Hersbrucker, this hop originates in the Alsace region of France. This hop has a moderate intensity and pleasant aroma." +109,Styrian Aurora,90.25,7,9,"Fruity, Spicy",Northern Brewer,Slovenia,Very Good,"Moderate-alpha with powerful hoppy aroma, very versatile - try in US, Belgian, or English ales. Aurora, known also as Super Styrian, is a diploid hybrid between Northern Brewer and a TG seedling of unknown origin. It is a medium early variety, its optimal picking time in Slovenia being between August 23th and 30th. Higher alpha with intense but pleasant aroma similar to Styrian Golding but much lighter with hoppy aroma, suitable for extraction and combination with other varieties" +110,Styrian Bobek,90.5,3.5,7,"Earthy, slightly fruity",Northern Brewer,German,Unknown,"Low to moderate alpha and earthy, slightly fruity aroma. Use in English, Belgian, and US ales." +111,Styrian Golding,91,4.5,6,"Delicate, slightly spicy.","U.K. Fuggle, U.S. Fuggle, Willamette",USA,Good,Fuggle hops grown in Slovenia. See Fuggle above for more information. +112,Summit,92,16,18,"Citrus, grapefruit",Simcoe,USA,Unknown,"This dwarf hop is bred in Yakima, Washington, and is at the top of the alpha acid list making it great for bittering and dry-hopping. Released in 2003. It has a citrus and grapefruit flavor." +113,Sun,93,12,16,High-alpha hop with intense character,Magnum or a high-alpha hop,USA,Unknown,"A very high alpha acid bittering hop from Washington state, a sister to Zeus most likely derived from Northern Brewer. Reportedly has an intense but pleasant aroma. Sun is a proprietary hop controlled by S.S. Steiner, Inc." +114,Super Alpha,94,10,12,"Earthy, piney bittering hop.",,New Zealand,Unknown, +115,Super Galena,94.5,15,15,citrus aroma,"Galena, Nugget",USA,Unknown,"Super Galena is a super high alpha variety developed by the Hopsteiner breeding program and released in 2006. It has relatively high contents of both alpha and beta acids, making it a good bittering hop with pleasant aroma. Super Galena is comparable to Galena in its aroma and bitterness profile, but offers a substantially higher yield and complete resistance to all current hop powdery mildew strains found in the U.S." +116,Super Pride,95,14,14,A high alpha variety bred from Pride of Ringwood.,Pride of Ringwood,Australia,Unknown, +117,Surly Furious Dry Hop Blend,95.5,10,14,A proprietary blend of hops used in Surly Furious,,USA,Unknown,"Blend consists of 58.8% Simcoe, 29.4% Ahtanum, 5.9% Amarillo, 5.9% Warrior at a rate of 8.5oz. per 5 gallons. Breakdown for 5 gallons: 5oz Simcoe, 2.5oz Ahtanum, 0.5oz Amarillo, 0.5oz Warrior" +118,Target,96,9.5,12.5,"Pleasant English hop aroma, quite intense.","Fuggle, Willamette",United Kingdom,Fair,"This popular UK hop was bred at Wye College and released in 1972. Mainly used for bittering, but has a decent aroma. It has herbal, grassy, and earthy characteristics and is fairly intense. Fuggles and Willamette can be used as replacements." +119,Tettnanger (German),97,3.5,5.5,"Mild and pleasant, slightly spicy, herbal.","German Spalt, German Spalt Select, Saaz, U.S. Tettnanger",Germany,Fair,"This old noble hop hails from the town of Tettnang, Germany. Mainly used for aroma and flavor. Character is mild, herbal and slightly spicy. Also grown in the USA (Oregon and Washington). Spalt and Saaz are possible replacements." +120,Tettnanger (U.S.),98,3.4,5.2,"An aromatic hop, mild and slightly spicy.","Czech Saaz, German Spalt, Santiam",USA,Fair, +121,Tillicum,98.5,12,14.5,Similar to galena,,USA,,"Tillicum is a high alpha variety with a very high content of beta acids. The variety was developed through the John I. Haas, Inc. breeding program and released in 1995. It is a daughter of Galena and a full sister to Chelan and therefore has analytical data similar to both varieties." +122,Tomahawk,99,15,17,"Earthy, spicy, pungent, with a light citrus character.",Columbus,USA,Good,"Also known as Columbus and Zues this hop was developed by the HopUnion breeding program. Earthy, spicy, pungent, with a light citrus character. Excellent for dry-hopping." +123,Topaz,99.5,15,18,"Rich and intense aroma of fleshy citrus and apricot, with a strong ""dank"" overtone and a hint of sulfur.","Amarillo, Apollo, Columbus, Summit",Australia,Unknown,"An old standby in the Australian bittering hop program, but recently being treated more for it's aroma potential. Rich and intense aroma of fleshy citrus and apricot, with a strong ""dank"" overtone and a hint of sulfur. Very similar to Summit, Apollo, and Columbus, but with a softer citrus edge - also similar to Amarillo." +124,Tradition,100,5,7,Very fine and similar to Hallertauer Mittelfrüh.,"Hallertauer Mittelfrüh, Hersbrucker",Germany,Good,"Bred for disease resistance at the Hüll Hop Research Institute, this hop was released in 1991 and is very similar to Hallertau Mittlefrüh. It is used for both bittering and aroma." +125,Ultra,101,2,4.1,"Very good to outstanding, some Saaz-like qualities. Aromatic properties similar to Hallertauer.","Hallertauer Tradition, Liberty, Saaz",USA,Poor,"Originally bred in 1983 and released in 1995, this triploid hop is a cross of Hallertauer Mittelfrüh, Saaz, and an N/A variety. Mainly used for aroma, they are spicy and floral." +126,Vanguard,102,4,5.7,Aroma similar to continental European types.,"Hallertauer Mittelfrüh, Saaz",USA,Good,"Originally bred in 1982 and released in 1997, this hop was made from a descendant Hallertauer Mittelfrüh. Used for its aromatic qualities and has characteristics similar to Hallertau MF." +127,Wakatu,102.5,6.5,8.5,Restrained floral atop freshly zested lime,,New Zealand,Unknown,"Imagine an alpha-acidified Hallertau, and you've got New Zealand's Wakatu with a typical alpha range of 6.5-8.5%. Characterized by moderate bittering and restrained floral notes atop freshly zested lime. A descendent of Hallertau Mittelfruh, Wakatu is a very versatile southern hemisphere hop lending excellent bittering, flavor, and aroma properties." +128,Warrior,103,15,17,A bittering and aromatic hop.,Nugget,USA,Good,"Bred at Yakima Chief Ranches in Washington in 2001(?), this newer hop is used for bittering and aroma. It has a grapefruit/lemon character with smooth bitterness. A good replacement for Nugget or Columbus." +129,Whitbread Golding,104,5,7,"Quite pleasant and hoppy, moderately intense.","U.K. Kent Golding, U.K. Progress",United Kingdom,Unknown, +130,Willamette,105,3.5,6,"Mild and pleasant, slightly spicy, fruity, floral, a little earthy.","Styrian Golding, U.S. Fuggle, U.S. Tettnanger",USA,Fair,"Released in Oregon in 1976, this is a triploid variety derived from Fuggle hops. They are named after the Willamette River in Oregon. Used for aroma, they have woody, earthy and herbal characteristics." +131,Yakima Cluster,106,6,8.5,Used as a kettle hop for bittering.,,USA,Unknown, +132,Yeoman,107,9,14,Similar to target,,United Kingdom,Unknown, +133,Zenith,108,9,10,Aroma,,United Kingdom,Unknown, +134,Zeus,109,13,17,"Earthy, spicy, pungent, with a light citrus character.",Columbus,USA,Poor,"Also known as Tomahawk and Zues this hop was developed by the HopUnion breeding program. Earthy, spicy, pungent, with a light citrus character. Excellent for dry-hopping." +135,Zythos,110,10,12,"Zythos is strongly aromatic, with tangerine, lemon, grapefruit, and pine notes.","Amarillo, Sorachi Ace, Simcoe",USA,Unknown,"A proprietary blend of hops from HopUnion, designed for complex flavor in IPAs and similar hoppy American styles. Zythos is strongly aromatic, with tangerine, lemon, grapefruit, and pine notes. Try it in place of Amarillo, Sorachi Ace, or Simcoe." diff --git a/static/db_constants/styles.csv b/static/db_constants/styles.csv new file mode 100644 index 0000000..09d1c42 --- /dev/null +++ b/static/db_constants/styles.csv @@ -0,0 +1,73 @@ +1,Light Lager,Lite American Lager,1.03,1.04,0.998,1.008,8,12,2,3 +2,Light Lager,Standard American Lager,1.04,1.05,1.004,1.01,8,15,2,4 +3,Light Lager,Premium American Lager,1.046,1.056,1.008,1.012,15,25,2,6 +4,Light Lager,Munich Helles,1.045,1.051,1.008,1.012,16,22,3,5 +5,Light Lager,Dortmunder Export,1.048,1.056,1.01,1.015,23,30,4,6 +6,Pilsener,German Pilsner (Pils),1.044,1.05,1.008,1.013,25,45,2,6 +7,Pilsener,Bohemian Pilsener,1.044,1.056,1.013,1.017,35,45,3.5,6 +8,Pilsener,Classic American Pilsner,1.044,1.06,1.01,1.015,25,40,3,6 +9,European Amber Lager,Vienna Lager,1.046,1.052,1.01,1.014,18,30,10,16 +10,European Amber Lager,Oktoberfest/Marzen,1.05,1.056,1.012,1.016,20,28,7,14 +11,Dark Lager,Dark American Lager,1.044,1.056,1.008,1.012,8,20,14,22 +12,Dark Lager,Munich Dunkel,1.048,1.056,1.01,1.016,18,28,14,28 +13,Dark Lager,Schwarzbier (Black Beer),1.046,1.052,1.01,1.016,22,32,17,30 +14,Bock,Maibock/Helles Bock,1.064,1.072,1.011,1.018,23,35,6,11 +15,Bock,Traditional Bock,1.064,1.072,1.013,1.019,20,27,14,22 +16,Bock,Doppelbock,1.072,1.096,1.016,1.024,16,26,6,25 +17,Bock,Eisbock,1.078,1.12,1.02,1.035,23,35,18,30 +18,Light Hybrid Beer,Cream Ale,1.042,1.055,1.006,1.012,15,20,2.5,5 +19,Light Hybrid Beer,Blonde Ale,1.038,1.054,1.008,1.013,15,28,3,6 +20,Light Hybrid Beer,Kolsch,1.044,1.05,1.007,1.011,20,30,3.5,5 +21,Light Hybrid Beer,American Wheat or Rye,1.04,1.055,1.008,1.013,15,30,3,6 +22,Amber Hybrid Beer,Northern German Altbier,1.046,1.054,1.01,1.015,25,40,13,19 +23,Amber Hybrid Beer,California Common Beer,1.048,1.054,1.011,1.014,30,45,10,14 +24,Amber Hybrid Beer,Dusseldorf Altbier,1.046,1.054,1.01,1.015,35,50,13,17 +25,English Pale Ale,Standard/Ordinary Bitter,1.032,1.04,1.007,1.011,25,35,4,14 +26,English Pale Ale,Special/Best/Premium Bitter,1.04,1.048,1.008,1.012,25,40,5,16 +27,English Pale Ale,Extra Special/Strong Bitter,1.048,1.06,1.01,1.016,30,50,6,18 +28,Scottish and Irish Ale,Scottish Light 60/-,1.03,1.035,1.01,1.013,10,20,9,17 +29,Scottish and Irish Ale,Scottish Heavy 70/-,1.035,1.04,1.01,1.015,10,25,9,17 +30,Scottish and Irish Ale,Scottish Export 80/-,1.04,1.054,1.01,1.016,15,30,9,17 +31,Scottish and Irish Ale,Irish Red Ale,1.044,1.06,1.01,1.014,17,28,9,18 +32,Scottish and Irish Ale,Strong Scotch Ale,1.07,1.03,1.018,1.03,17,35,14,25 +33,American Ale,American Pale Ale,1.045,1.06,1.01,1.015,30,45,5,14 +34,American Ale,American Amber Ale,1.045,1.06,1.01,1.015,25,40,10,17 +35,American Ale,American Brown Ale,1.045,1.06,1.01,1.016,20,40,18,35 +36,English Brown Ale,Mild,1.03,1.038,1.008,1.013,10,25,12,25 +37,English Brown Ale,Southern English Brown,1.035,1.042,1.011,1.014,12,20,19,35 +38,English Brown Ale,Northern English Brown,1.04,1.052,1.008,1.013,20,30,12,22 +39,Porter,Brown Porter,1.04,1.052,1.008,1.014,18,35,20,30 +40,Porter,Robust Porter,1.048,1.065,1.012,1.016,25,50,22,35 +41,Porter,Baltic Porter,1.06,1.09,1.016,1.024,20,40,17,30 +42,Stout,Dry Stout,1.036,1.05,1.007,1.011,30,45,25,40 +43,Stout,Sweet Stout,1.042,1.056,1.01,1.023,25,40,30,40 +44,Stout,Oatmeal Stout,1.048,1.065,1.01,1.018,25,40,22,40 +45,Stout,Foreign Extra Stout,1.056,1.075,1.01,1.018,30,70,30,40 +46,Stout,American Stout,1.05,1.075,1.01,1.022,35,75,30,40 +47,Stout,Russian Imperial Stout,1.075,1.095,1.018,1.03,50,90,30,40 +48,Indian Pale Ale (IPA),English IPA,1.05,1.075,1.01,1.018,40,60,8,14 +49,Indian Pale Ale (IPA),American IPA,1.056,1.075,1.01,1.018,40,60,6,15 +50,Indian Pale Ale (IPA),Imperial IPA,1.075,1.09,1.012,1.02,60,100,8,15 +51,German Wheat and Rye Beer,Weizen/Weissbier,1.044,1.052,1.01,1.014,28,15,2,8 +52,German Wheat and Rye Beer,Dunkelweizen,1.044,1.056,1.01,1.014,10,18,14,23 +53,German Wheat and Rye Beer,Weizenbock,1.064,1.08,1.015,1.022,15,30,12,25 +54,German Wheat and Rye Beer,Roggenbier (German Rye),1.046,1.056,1.01,1.014,10,20,14,19 +55,Belgian and French Ale,Witbier,1.044,1.052,1.008,1.012,10,20,2,4 +56,Belgian and French Ale,Belgian Pale Ale,1.048,1.054,1.01,1.014,20,30,8,14 +57,Belgian and French Ale,Saison,1.048,1.08,1.01,1.016,25,45,5,12 +58,Belgian and French Ale,Biere de Garde,1.06,1.08,1.012,1.018,20,30,6,19 +59,Sour Ale,Berliner Weisse,1.028,1.032,1.004,1.006,3,-8,2,3 +60,Sour Ale,Flanders Red Ale,1.046,1.054,1.008,1.016,15,25,10,16 +61,Sour Ale,Flanders Brown/Oud Bruin,1.043,1.077,1.012,1.016,15,25,15,20 +62,Sour Ale,Straight (Unblended) Lambic,1.04,1.054,1,1.01,0,10,3,7 +63,Sour Ale,Gueuze,1.04,1.06,1,1.006,0,10,3,7 +64,Sour Ale,Fruit Lambic,1.04,1.06,1,1.01,0,10,3,7 +65,Belgian Strong Ale,Belgian Blonde Ale,1.062,1.075,1.008,1.016,20,30,4,6 +66,Belgian Strong Ale,Belgian Dubbel,1.062,1.075,1.01,1.018,15,25,10,14 +67,Belgian Strong Ale,Belgian Tripel,1.075,1.085,1.01,1.016,25,38,4.5,6 +68,Belgian Strong Ale,Belgian Golden Strong Ale,1.07,1.095,1.01,1.016,25,35,4,6 +69,Belgian Strong Ale,Belgian Dark Strong Ale,1.075,1.11,1.01,1.024,15,25,15,20 +70,Strong Ale,Old Ale,1.06,1.09,1.015,1.022,30,60,10,22 +71,Strong Ale,English Barleywine,1.08,1.12,1.018,1.03,35,70,8,22 +72,Strong Ale,American Barleywine,1.08,1.12,1.016,1.03,50,120,10,19 +73,Smoke-Flavored/Wood-Aged Beer,Classic Rauchbier,1.05,1.056,1.012,1.016,20,30,14,22 diff --git a/static/db_constants/utilization_table.csv b/static/db_constants/utilization_table.csv new file mode 100644 index 0000000..23722db --- /dev/null +++ b/static/db_constants/utilization_table.csv @@ -0,0 +1,76 @@ +1,0,0.0000,0.0000 +2,1,0.5556,0.6667 +3,2,1.1111,1.3333 +4,3,1.6667,2.0000 +5,4,2.2222,2.6667 +6,5,2.7778,3.3333 +7,6,3.3333,4.0000 +8,7,3.8889,4.6667 +9,8,4.4444,5.3333 +10,9,5.0000,6.0000 +11,10,5.7000,6.9000 +12,11,6.4000,7.8000 +13,12,7.1000,8.7000 +14,13,7.8000,9.6000 +15,14,8.5000,10.5000 +16,15,9.2000,11.4000 +17,16,9.9000,12.3000 +18,17,10.6000,13.2000 +19,18,11.3000,14.1000 +20,19,12.0000,15.0000 +21,20,12.3000,15.4000 +22,21,12.6000,15.8000 +23,22,12.9000,16.2000 +24,23,13.2000,16.6000 +25,24,13.5000,17.0000 +26,25,13.8000,17.4000 +27,26,14.1000,17.8000 +28,27,14.4000,18.2000 +29,28,14.7000,18.6000 +30,29,15.0000,19.0000 +31,30,15.2667,19.3333 +32,31,15.5333,19.6667 +33,32,15.8000,20.0000 +34,33,16.0667,20.3333 +35,34,16.3333,20.6667 +36,35,16.6000,21.0000 +37,36,16.8667,21.3333 +38,37,17.1333,21.6667 +39,38,17.4000,22.0000 +40,39,17.6667,22.3333 +41,40,17.9333,22.6667 +42,41,18.2000,23.0000 +43,42,18.4667,23.3333 +44,43,18.7333,23.6667 +45,44,19.0000,24.0000 +46,45,19.2000,24.2000 +47,46,19.4000,24.4000 +48,47,19.6000,24.6000 +49,48,19.8000,24.8000 +50,49,20.0000,25.0000 +51,50,20.2000,25.2000 +52,51,20.4000,25.4000 +53,52,20.6000,25.6000 +54,53,20.8000,25.8000 +55,54,21.0000,26.0000 +56,55,21.2000,26.2000 +57,56,21.4000,26.4000 +58,57,21.6000,26.6000 +59,58,21.8000,26.8000 +60,59,22.0000,27.0000 +61,60,22.1333,27.2000 +62,61,22.2667,27.4000 +63,62,22.4000,27.6000 +64,63,22.5333,27.8000 +65,64,22.6667,28.0000 +66,65,22.8000,28.2000 +67,66,22.9333,28.4000 +68,67,23.0667,28.6000 +69,68,23.2000,28.8000 +70,69,23.3333,29.0000 +71,70,23.4667,29.2000 +72,71,23.6000,29.4000 +73,72,23.7333,29.6000 +74,73,23.8667,29.8000 +75,74,24.0000,30.0000 +76,75,27.0000,34.0000 diff --git a/static/db_constants/yeast.csv b/static/db_constants/yeast.csv new file mode 100644 index 0000000..ce71e7f --- /dev/null +++ b/static/db_constants/yeast.csv @@ -0,0 +1,709 @@ +1,Brewferm Blanche Ale Yeast,0,72,64,73,Low,,,Top-fermenting strain for Belgian witbier. Spicy and lightly phenolic.,, +2,Brewferm Lager Yeast,1,76,50,59,High,,,A dry lager yeast. Flocculation: high. Attenuation: high. Ferments clean and malty.,, +3,Coopers Ale Yeast,2,72,65,75,Medium,,,"A good all-round yeast for a variety of ales. Produces complex woody, fruity esters at warm temperatures; reported to be more heat tolerant than other strains.",, +4,Danstar Abbaye,2.125,75,63,77,Low,,,"Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce ales of the finest quality. Complex aroma and flavors may include peppery, fruity, banana, clovy, alcoholic, sweet and fruity. Does not display undesirable odors when properly handled.",, +5,Danstar Belle Saison Yeast,2.25,80,63,77,Low,,,"Belle Saison is an ale yeast of Belgian origin selected for its ability to produce great Saison-style beer. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce ales of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation. The yeast is produced in ISO 9002-certified plants. Quick start and vigorous fermentation, which can be completed in 5 days above 17°C (63°F). High attenuation and high alcohol tolerance. Fermentation rate, fermentation time and degree of attenuation depend on inoculation density, yeast handling, fermentation temperature and nutritional quality of wort. Low flocculation rate; settling can be promoted by cooling and by using fining agents and isinglass. Saison beers are quite unique to brew. During fermentation, cooling is not normally used, allowing temperature of fermentation to increase. Aroma is fruity, spicy and peppery due to ester and phenol production, and does not display undesirable odours when properly handled.",, +6,Danstar BRY-97 American West Coast Yeast,2.5,72.5,62,72,Medium - High,,,"BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture Collection and is used by a number of commercial breweries to produce different types of ale. The propagation and drying process have been specifically designed to deliver high quality beer yeast that can be used simply and with reliability to help produce ales of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation. The yeast is produced in ISO 9002 certified plants. Quick, clean, and well-attenuating are the chief properties of this yeast. It is most comparable to the ""Chico""-style strains. In our experience, this strain stays clean at relatively high temperatures (up to 78F), and flocculation is marginally better than other ""Chico"" strains. Due to the slightly higher flocculation tendencies, it does slightly reduce bittering levels in the finished beer.",, +7,Danstar Diamond Lager Yeast,3,74,50,59,Medium - High,,,"Diamond Lager yeast originated in Germany and is used by a number of commercial breweries to produce different types of lager. The aroma and taste are almost neutral and do not display off-flavours when properly handled. It may tend, because of flocculation, to slightly reduce hop bitter levels.",, +8,Danstar Munich Wheat Beer Yeast,4,74,60,70,Low,,,Munich German Wheat Beer yeast originated in Bavaria and is used by a number of commercial breweries to produce German-style wheats beers. Aroma estery to both palate and nose with typical banana notes.,Weizen Hefe Weizen, +9,Danstar Nottingham Ale Yeast,5,76,60,70,Medium - High,,,"Nottingham British Ale yeast is a single strain selected from a multiple commercial culture used in the UK. The aroma is slightly estery, almost neutral and does not display malodours when properly handled. Because of flocculation, it may tend to slightly reduce hop bitter levels.",, +10,Danstar Windsor Ale Yeast,6,70,60,70,Low,,,"Windsor British Ale yeast originated in the UK and is used by a number of commercial breweries to produce different types of ale. The aroma is estery to both palate and nose, and is usually described as full bodied, fruity British ale."," Bitter + Stout + Weizen + Hefe Weizen", +11,ECY07 East Coast Yeast Scottish Heavy,6.3,78.5,60,68,,,,"Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/ shilling or heavier ales including old ales and barleywines due to the level of attenuation.",, +12,ECY08 East Coast Yeast Saison Brasserie,6.35,80,75,85,,,,A combination of several saison yeast strains for both fruity and spicy characteristics accompanied with dryness ,, +13,ECY09 East Coast Yeast Belgian Abbaye,6.4,75,66,72,,,,"This yeast produces classic Belgian-style ales - robust, estery with a large note of clove and fruit. Rated highly in sensory tests described in ""Brew Like a Monk"" for complexity and low production of higher alcohols.",, +14,ECY10 East Coast Yeast Old Newark Ale,6.45,76,60,68,,,,"Sourced from a defunct east coast brewery, this pure strain was identified as their ""ale-pitching yeast"". Good for all styles of American and English ales with high flocculation and a compact sedimentation",, +15,ECY11 East Coast Yeast Belgian White,6.5,76,70,76,,,,"Isolated from the Hainaut region in Belgium, this pure yeast will produce flavors reminiscent of witbiers.",, +16,ECY12 East Coast Yeast Old Newark Beer,6.55,78,58,68,,,,"Sourced from the same east coast brewery as ECY10, this was identified as their ""beer-pitching yeast"" (i.e. lager yeast). The strain was identified as S. cerevisae, hence it is not a true lager yeast, but can ferment at lager fermentation temperatures. Clean and crisp when fermented at 58-68F",, +17,ECY13 East Coast Yeast Belgian Abbaye 2,6.6,75,66,72,,,,"Traditional Belgian yeast with a complex, dry, fruity malt profile. Rated highly in sensory tests described in ""Brew Like a Monk"" for complexity and low production of higher alcohols.",, +18,ECY14 East Coast Yeast Saison Single,6.65,77,75,82,,,,"This strain leaves a smooth, full farmhouse character with mild esters reminiscent of apple pie spice.",, +19,ECY17 East Coast Yeast Burton Union,6.75,74,64,69,,,,"Produces a bold, citrusy character which accentuates mineral and hop flavors. Well suited for classic English pale ales and ESB.",, +20,ECY18 East Coast Yeast British Mild,6.8,68,60,68,,,,This yeast has a complex woody ester and is typically under-attenuating (does not ferment malto-triose) leaving a pronounced malt profile with a slight sweetness that is perfect for milds and bitters.,, +21,ECY21 East Coast Yeast Kolschbier,6.9,76.5,58,66,,,,"Produces a clean lager-like profile at ale fermentation temperatures. Smooth mineral and malt flavors come through with a clean, lightly yeasty flavor and aroma in the finish.",, +22,ECY28 East Coast Yeast Kellerbier,6.91,75,46,54,,,,"This yeast exhibits a clean, crisp lager in the traditional northern German character. Use in German pilsners including Kellerbier.",, +23,ECY29 East Coast Yeast Northeast Ale,6.92,74,65,70,Low,,,"A unique ale yeast with an abundance of citrusy esters accentuating American-style hops in any pale ale, IPA, double IPA.",, +24,ECY34 East Coast Yeast Dirty Dozen Brett Blend,9.95,80,60,74,,,,"Twelve (12) different isolates of Brettanomyces exhibiting high production of barnyard ""funk"" and esters. Dryness, ripe fruit, and acidity will be encountered over a period of months and over time (>1 yr), may display gueuze-like qualities in complexity. Contains various isolates from lambic-producers, B. bruxellensis, B. anomala, B. lambicus, and B. naardenensis. For those who want the most from Brett yeast, whether a 100% Brett fermentation is desired or adding to secondary aging projects.",, +25,Muntons Ale Yeast,7,72,57,77,Low,,,Good all-purpose ale yeast,, +26,Red Star Cote Des Blancs,8,90,64,68,Medium,12,14,"AKA Geisenheim Epernay. A low foaming slower speed fermenter with low alcohol tolerance. This strain emphasizes fruit character in both reds and whites making it an excellent choice for fruit wines, especially apple. If fermented at cooler temperatures it will not ferment to dryness producing a sweeter wine with some residual sugar. For the production of Chardonnay use in conjunction with yeast nutrient. Sweet whites, fruit wines. Temperature range: 64-86 F. Alcohol Tolerance: 12-14%.",, +27,Safale K-97 Dry Ale,9,68,59,75,Low,,,A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers.,, +28,Safale S-04 Dry Ale,10,72,59,75,High,,,"A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks.",, +29,Safale US-05 Fermentis Dry Ale,11,72,59,75,Low - Medium,,,"A ready-to-pitch dry American ale yeast. Safale US-05 produces well balanced beers with low +diacetyl and a very clean, crisp end palate.",, +30,Safbrew S-33 Dry Brewing Yeast,12,76,59,75,Medium,11.5,11.5,"A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.",, +31,Safbrew T-58 Dry Brewing Yeast,13,76,59,75,Medium,11.5,11.5,A speciality yeast selected for its estery somewhat peppery and spicy flavour development. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 8.5% v/v but can ferment up to 11.5% v/v.,, +32,Safbrew WB-06 Dry Brewing Yeast,14,76,59,75,Low,,,"A speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and +phenol flavour notes typical of wheat beers.",, +33,Saflager S-189 Dry Lager,15,72,48,59,High,,,"Originating from the Hürlimann brewery in Switzerland, also under collection at Weihenstephan under number ""W195"", this very popular strain is used by a large number of commercial breweries. Selected for its fairly neutral flavour development, this yeast is recommended for a wide range of lager and pilsen beers.",, +34,Saflager S-23 Fermentis Dry Lager,16,72,48,59,High,,,This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes.,, +35,Saflager W-34/70 Fermentis Dry Lager,17,72,48,59,High,,,"This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe.",, +36,The Yeast Bay - Amalgamation Brettanomyces Super Blend,17.01,85,65,78,Low,,,"Amalgamation is the union of our six favorite Brettanomyces isolates from our microbe library. Each isolate produces a unique bouquet of bright and fruity flavors and aromas, and the combination of all of them into one blend results in the coalescence of these unique flavors and aromas into something truly special. +Expect this blend to create a dry beer with a bright and complex fruit-forward flavor and aroma, accompanied by some funk on the palate.",, +37,The Yeast Bay - Beersel Brettanomyces Blend,17.05,78,66,72,Low - Medium,,,This blend combines Brettanomyces strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant. All of the strains in this blend provide a balanced profile of fruitiness and funkiness. This blend tends to be a quick starter and forms a nice pellicle. The resulting beer is balanced with a bright and crisp finish. ,, +38,The Yeast Bay - Brussels Brettanomyces Blend,17.1,80,66,72,Low - Medium,,,"This blend combines Brettanomyces strains isolated from a unique lambic produced in the Brussels region of Belgium. All of the isolates in this blend produce a pronounced barnyard funk with mild acidity and very little fruitiness. This blend can be a little slow to start up, but is a great addition to any beer that you want to funk up.",, +39,The Yeast Bay - Dry Belgian Ale,17.15,92.5,70,76,Medium - High,,,"Dry Belgian Ale is single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale. The profile is a complex and balanced mix of apple, pear and light citrus fruit with some mild spicy and peppery notes. The apparent attenuation of this strain ranges anywhere from 85-100%, depending upon the mash profile and the grist composition. +For a yeast that's as dry as it is, it creates beers with a surprising amount of balance even without the use of specialty grains or adjuncts. While we haven't completed our own tests in house, this yeast is used at the brewery from which it was isolated to make big beers that are in the neighborhood of 12-16% ABV and sufficiently dry. Use Dry Belgian Ale as a primary fermenter in any big Belgian beer, or to unstick that pesky stuck fermentation. +To achieve high attenuation, we recommend fermenting with this strain at 70-71 ºF for the first 2-3 days, and then bumping up the temperature to 74-75 ºF for the remainder of fermentation.",, +40,The Yeast Bay - Farmhouse Sour Ale,17.2,85,70,78,Low - Medium,,,"Farmhouse Sour Ale is a blend of Saccharomyces and Lactobacillus. It was formulated for brewers wishing to create a saison with a balanced acid profile that complements the complex esters of our unique farmhouse/saison yeast strains, but without the Brettanomyces funk. +This blend contains two farmhouse/saison Saccharomyces cerevisiae isolates, Lactobacillus brevis, and Lactobacillus delbreuckii. The two Saccharomyces strains will combine to create a delightful ester profile of grapefruit and orange zest, accompanied by a mild earthiness and spiciness. The two Lactobacillus strains will produce a balanced acid profile, given a suitable supply of accessible carbohydrates that remain after the bulk of fermentation has been completed by Saccharomyces. +Expect this blend to take 1-3 months to begin creating appreciable levels of acidity, depending upon the mash and fermentation temperature and the IBU. Higher mash and fermentation temperatures and lower (0-5) IBU will produce elevated levels of acidity faster. Lower mash and fermentation temperatures and higher (10+) IBU will produce lower levels of acidity more slowly. +Approximately 53 billion cells/vial.",, +41,The Yeast Bay - Funktown Pale Ale,17.25,79,68,74,Low - Medium,,,"Funktown Pale Ale is a blend of our Vermont Ale strain and a unique strain of Brettanomyces that is well suited for primary fermentation. The combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the Brettanomyces produces a unique flavor and aroma profile that is fruit-forward. Expect this blend to finish drier than the Vermont Ale. +We recommend following a similar fermentation scheme as is used for the Vermont Ale, fermenting at 67-69 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached. +Approximately 58 billion cells/vial. +",, +42,The Yeast Bay - Lochristi Brettanomyces Blend,17.3,80,66,72,Low - Medium,,,"This blend combines Brettanomyces strains isolated from a unique beer produced in the Lochristi area in East Flanders. One strain provides a moderate funk and light fruitiness, while the other strain adds a more assertive fruitiness dominated by hints of strawberry. This blend also imparts a pleasant acidity over time that helps to balance out the profile of the finished beer. It can be slow to start up. +",, +43,The Yeast Bay - Melange - Sour Blend,17.35,85,68,78,Low - Medium,,,"If you dig using a diverse array of unique organisms to create balanced sour beers, this delightful medley of microbes is sure to please! +Mélange is our most varied mix of fermentative organisms, intended for use in the production of sour beers in which a balance of funk and sourness is desired. This blend contains two Saccharomyces cerevisiae isolates, Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus. +If you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72 ºF for the first few days and then raising the temperature to 75-80 ºF to encourage development of sourness (Lactobacillus, Pediococcus). For a slower developing beer that exhibits a rounded balance of funk (Brettanomyces) and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 68 ºF and holding at that temperature for an extended period of time. +Approximately 29 bilion cells/vial.",, +44,The Yeast Bay - Northeastern Abbey,17.4,79,68,73,Low - Medium,,,"This yeast was isolated from a beer crafted by a well-known producer of Belgian-style ales in the Northeastern United States. This yeast produces a very mild spiciness and earthy flavor and aroma which is complemented by a subtle but magnificent array of fruity esters, including pear and light citrus fruit. +The brewery from which this strain was isolated uses it in a very versatile manner across an array of Belgian styles. We prefer using this yeast for any and all light Belgian beers, including Wit, Belgian Pale and Belgian Blond, in addition to any experimental fruit beers in which a more unique and robust flavor and aroma profile is desired. Expect this yeast to produce a large, thick krausen. +",, +45,The Yeast Bay - Saison Blend,17.45,79,68,80,Low - Medium,,,"A blend of two unique yeast strains isolated from beers that embody the saison style, this blend is a balance of the many characteristic saison flavors and aromas. One yeast strain is a good attenuator that produces a spicy and mildly tart and tangy beer with a full mouthfeel. The other yeast strain is also a good attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. Together, they produce a dry but balanced beer with a unique flavor and aroma profile.",, +46,The Yeast Bay - Saison Brettanomyces Belnd,17.5,80,70,78,Low - Medium,,,"This blend combines one of the Saccharomyces strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk. +Approximately 58 billion cells/vial.",, +47,The Yeast Bay - Vermont Ale,17.55,78.5,64,72,Low - Medium,,,"Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer. Expect this strain to take off fast and ferment wort quickly, though elevating the temperature following the bulk of fermentation may be required to raise the attenuation. +In order to achieve high attenuation, we recommend fermenting at 66-68 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached. We also recommend mashing at 148-149 ºF and adding a small percentage of the fermentables (~ 5-10%) as sugar. +Attenuation has also been reported to increase when repitching after the first generation.",, +48,The Yeast Bay - Wallonian Farmhouse,17.6,84.5,68,78,Medium,,,"Isolated from a unique farmhouse-style ale that hails from the Walloon region of Belgium, this yeast is one of the funkiest ""clean"" yeast we have in our stable. It imparts a slight earthy funk and tart character to the beer, and is a very mild producer of some slightly spicy and mildly smokey flavor compounds. +This yeast exhibits absurdly high attenuation, resulting in a practically bone-dry beer. If desired, we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer. +Use this yeast for any farmhouse style or experimental Belgian ale.",, +49,WLP001 White Labs California Ale,18,76.5,68,73,Medium,10,15,"This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.",,Sierra Nevada +50,WLP002 White Labs English Ale,19,66.5,65,68,Very High,5,10,"A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.",, +51,WLP004 White Labs Irish Ale,20,71.5,65,68,Medium - High,8,12,"This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. ",, +52,WLP005 White Labs British Ale,21,70.5,65,70,High,5,10,"This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.",, +53,WLP006 White Labs Bedford British,22,76,65,70,High,5,10,"Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.",, +54,WLP007 White Labs Dry English Ale,23,75,65,70,Medium - High,8,12,"Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. ",, +55,WLP008 White Labs East Coast Ale,24,72.5,68,73,Low - Medium,5,10,"Our ""Brewer Patriot"" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.",, +56,WLP009 White Labs Australian Ale,25,72.5,65,70,High,5,10,"Produces a clean, malty beer. Pleasant ester character, can be described as ""bready."" Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation.",, +57,WLP011 White Labs European Ale,26,67.5,65,70,Medium,5,10,"Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.",, +58,WLP013 White Labs London Ale,27,71,66,71,Medium,5,10,"Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.",, +59,WLP022 White Labs Essex Ale,28,73.5,66,70,Medium - High,5,10,"Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.",, +60,WLP023 White Labs Burton Ale,29,72,68,73,Medium,5,10,"From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts. ",, +61,WLP028 White Labs Edinburgh Scottish Ale,30,72.5,65,70,Medium,8,12,"Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. Does not ferment well less than 62°F (17°C) +",, +62,WLP029 White Labs German Ale / Kolsch,31,75,65,69,Medium,5,10,"From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. Does not ferment well less than 62°F(17°C), unless during active fermentation. +",, +63,WLP036 White Labs Dusseldorf Alt,32,68.5,65,69,Medium,5,10,"Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. ",, +64,WLP037 White Labs Yorkshire Square Ale,33,70,65,69,High,8,12,"This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.",, +65,WLP038 White Labs Manchester Ale,34,72,65,70,Medium - High,8,12,"Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.",, +66,WLP039 White Labs Nottingham Ale,35,77.5,66,70,Medium - High,5,10,"British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.",, +67,WLP041 White Labs Pacific Ale,36,67.5,65,68,High,5,10,"A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts. ",, +68,WLP051 White Labs California Ale V,37,72.5,66,70,Medium - High,8,12,"From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. ",, +69,WLP060 White Labs American Ale Blend,38,76,68,72,Medium,8,12,"Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation. ",, +70,WLP072 White Labs French Ale,38.5,71.5,63,73,Medium - High,5,10,"Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70F.  Moderate plus ester character over 70F.  Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers",, +71,WLP080 White Labs Cream Ale Blend,39,77.5,65,70,Medium,8,12,"This is a blend of ale and lager yeast strains.  The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast. ",, +72,WLP085 White Labs English Ale Blend,39.5,72.5,68,72,Medium - High,5,10,"A blend of British ale yeast strains, designed to add complexity to your ale. Moderate fruitiness and mineral-like, with little to no sulfur. Drier than WLP002 and WLP005, but with similar flocculation properties. Good yeast blend for English Pale Ale, Bitter, Porter, Stout, and India Pale Ale.",,Austin Homebrew Supply Exclusive +73,WLP090 White Labs San Diego Super,40,79.5,65,68,Medium - High,10,15,"A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.",, +74,WLP099 White Labs Super High Gravity Ale,41,80,65,69,Medium,15,15,Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.,, +75,WLP295 White Labs Pacific Coast Lager,41.25,74,50,55,Medium,5,10,"This yeast is characterized by a clean, slight malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.",,Austin Homebrew Supply Exclusive +76,WLP299 White Labs Persica Ale,41.5,75,68,78,Medium - High,8,12,"Previously called ""Columbia Ale Yeast"" from the Pacific Northwest, this strain is fruitier than WLP001 with peach/apricot notes with a slightly lower attenuation. This strain has good diacetyl reduction capability.",,Austin Homebrew Supply Exclusive +77,WLP300 White Labs Hefeweizen Ale,42,74,68,72,Low,5,10,"This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.",, +78,WLP320 White Labs American Hefeweizen Ale,43,72.5,65,69,Low,5,10,"This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.",, +79,WLP351 White Labs Bavarian Weizen,44,75,66,70,Low,5,10,"Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: This strain produces a classic German-style wheat beer with moderately high spicy and phenolic overtones reminiscent of cloves. Previously W51",, +80,WLP380 White Labs Hefeweizen IV Ale,45,76.5,66,70,Low,5,10,"Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. ",, +81,WLP400 White Labs Belgian Wit Ale,46,76,67,74,Low - Medium,5,10,"Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.",, +82,WLP410 White Labs Belgian Wit II Ale,47,72.5,67,74,Low - Medium,5,10,"Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers. ",, +83,WLP500 White Labs Trappist Ale,48,77.5,65,72,Low - Medium,10,15,"From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Lower temperatures (under 65°F(18°C) will result in less fruity and more earthy beers.",, +84,WLP510 White Labs Belgian Bastogne Ale,49,77,66,72,Medium,10,15,"A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.",, +85,WLP515 White Labs Antwerp Ale,50,76.5,67,70,Medium,5,10,"Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.",, +86,WLP530 White Labs Abbey Ale,51,77.5,66,72,Medium - High,10,15,"Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.",, +87,WLP540 White Labs Abbey IV Ale,52,78,66,72,Medium,10,15,"An authentic Trappist style yeast. Use for Belgian style ales, dubbels, trippels, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).",, +88,WLP545 White Labs Belgian Strong Ale,53,81.5,66,72,Medium,10,15,"From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.",, +89,WLP550 White Labs Belgian Ale,54,81.5,68,78,Medium,8,12,"Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.",, +90,WLP560 White Labs Classic Saison Blend,54.5,72.5,68,78,Medium,5,10,"This Saison blend that marries both earthy, spicy notes with fruity ester production. Slight clove-like characteristic in finished beer flavor and aroma.",,Austin Homebrew Supply Exclusive +91,WLP565 White Labs Belgian Saison I,55,70,68,75,Medium,5,10,"Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity Saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. ",, +92,WLP566 White Labs Belgian Saison II,56,81.5,68,78,Medium,5,10,"Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565. ",, +93,WLP568 White Labs Belgian Style Ale Blend,57,75,70,80,Medium,5,10,"This blend melds Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created. ",, +94,WLP570 White Labs Belgian Golden Ale,58,75.5,68,75,Low,10,15,"From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. ",, +95,WLP575 White Labs Belgian Styal Ale Blend,59,77,68,75,Medium,8,12,"A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'. ",, +96,WLP585 White Labs Belgian Saison III,59.5,72,68,75,Low - Medium,5,10,"Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.",, +97,WLP630 White Labs Berliner Weisse Blend,60,76.5,68,72,Medium,5,10,"A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.",, +98,WLP644 White Labs Brettanomyces Bruxellensis Trois,60.5,85,70,85,Low,8,12,"This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.",, +99,WLP645 White Labs Brettanomyces Classenii,61,85,70,85,Low,8,12,"Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.",, +100,WLP650 White Labs Brettanomyces Bruxellensis,62,85,70,85,Low,8,12,Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor. ,, +101,WLP653 White Labs Brettanomyces Lambicus,63,85,70,85,Low,8,12,"High intensity Brett character. Defines the ""Brett character"": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.",, +102,WLP655 White Labs Belgian Sour Mix 1,64,85,70,85,Low,8,12,"A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.",, +103,WLP665 White Labs Flemish Ale Blend,64.5,82.5,68,80,Low - Medium,8,12,"Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.",, +104,WLP670 White Labs American Farmhouse Blend,65,78.5,68,72,Medium,5,10,"Inspired by local American brewers crafting semi- traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers.",, +105,WLP672 Lactobacillus Brevis,65.5,80,70,95,N/A,,,"""Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program!"" +We have used this culture in house and prefer it to other strains of Lactobacillus we've used in the past. It produces a it more acid than other strains we've used, and is said to have better IBU tolerance, though we have not yet independently verified this. When using, we would recommend keeping the IBUs on the low end (< 10 IBU) until we are able to run our own experiments.",, +106,WLP800 White Labs Pilsner Lager,68,74.5,50,55,Medium - High,5,10,"Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.",, +107,WLP802 White Labs Czech Budejovice Lager,69,77.5,50,55,Medium,5,10,"Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. ",, +108,WLP810 White Labs San Francisco Lager,70,67.5,58,65,High,8,12,"This yeast is used to produce the ""California Common"" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.",, +109,WLP815 White Labs Belgian Lager,71,75,50,55,Medium,5,10,"Clean, crisp European lager yeast with low sulfur  production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.",, +110,WLP820 White Labs Oktoberfest / Marzen Lager,72,69,52,58,Medium,8,12,"This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.",, +111,WLP830 White Labs German Lager,73,76.5,50,55,Medium,5,10,"This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, Pilsner, Oktoberfest, and Marzen. ",, +112,WLP833 White Labs German Bock Lager,74,73,48,55,Medium,8,12,"From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.",, +113,WLP838 White Labs Southern German Lager,75,72,50,55,Medium - High,5,10,"This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.",, +114,WLP840 White Labs American Lager,76,77.5,50,55,Medium,5,10,This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. ,, +115,WLP860 White Labs Munich Helles,76.5,70,48,52,Medium,5,10,"This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermentor, it's great for a variety of lager styles ranging from Helles to Rauchbier.",, +116,WLP862 White Labs Cry Havoc,77,68,68,58,Low - Medium,,,"This signature strain, from Charlie Papazian, has the ability to ferment at both ale and lager temperatures allowing the brewer to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast. Papazian had ""Cry Havoc"" in his yeast stable since 1983. + +When fermented at ale temperatures, the yeast produces fruity esters reminiscent of berries and apples. Hop character comes through well with hop accented beers. Diacetyl production will be very low when proper fermentation techniques are used. + +When fermented at lager temperatures, esters are low in high gravity beers and negligible in other beers. Pleasant baked bread-like yeast aroma is often perceived in malt accented lagers. Slightly extended fermentation times may be experienced compared to other lagers. Some fermentation circumstances may produce sulfur aroma compounds, but these will usually dissipate with time. Good yeast for bottle conditioning. + +For Ales: + + Attenuation: 66-70 + + Flocculation: M-L + + Optimum Fermentation Temperature: 68-74°F + + Optimum Cellaring Temperature: 50-55°F + + + Alt beers can be cellared at lagering temperatures + +For Lagers: + + Attenuation: 66-70 + + Flocculation: L + + Optimum Fermentation Temperature: 55-58°F + + Optimum Lagering Temperature: 32-37°F +",, +117,WLP885 White Labs Zurich Lager,78,75,50,55,Medium,15,15,"Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.",, +118,WLP920 White Labs Old Bavarian Lager,79,69.5,50,55,Medium,8,12,"From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers. ",, +119,WLP940 White Labs Mexican Lager,80,74,50,55,Medium,5,10,"From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers.",, +120,WY1000 Wyeast Headwaters Ale,81,75,60,75,Medium,10,10,"A clean, aggressive ale strain well suited for American style ales and German style ales. This strain does well at lower temperatures, but stays clean even at the warmer end of the temperature range. Though it is a slight top cropper during fermentation, it does not settle out quickly and therefore will benefit from a longer conditioning/settling time in the secondary.",,Midwest Supplies Exclusive +121,WY1007 Wyeast German Ale,82,75,55,68,Low,11,11,"A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl."," American Wheat or Rye Beer + Berliner Weisse + Bière de Garde + Düsseldorf Altbier + Kölsch + Northern German Altbier",Düsseldorf (Zum Uerige) +122,WY1010 Wyeast American Wheat,83,76,58,74,Low,10,10,"A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers when a low ester profile is desirable. "," American Wheat or Rye Beer + Cream Ale + Düsseldorf Altbier + Kölsch + Northern German Altbier",Widmer vis Zum Uerige +123,WY1026PC Wyeast British Cask Ale,84,75.5,63,72,Medium - High,9,9,A great yeast choice for any cask conditioned British Ale and one that is especially well suited for IPA’s and Australian ales. Produces a nice malt profile and finishes crisp & slightly tart. Low to moderate fruit ester producer that clears well without filtration.," Blonde Ale + English IPA + Extra Special/Strong Bitter (English Pale Ale) + Southern English Brown + Special/Best/Premium Bitter + Standard/Ordinary Bitter", +124,WY1028 Wyeast London Ale,85,75,60,72,Low - Medium,11,11,"A rich, minerally profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired. "," Brown Porter + Dry Stout + English Barleywine + Foreign Extra Stout + Mild + Northern English Brown Ale + Old Ale + Robust Porter + Russian Imperial Stout",Worthington White Shield +125,WY1056 American Ale,86,75,60,72,Low - Medium,11,11,"Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers."," American Amber Ale + American Barleywine + American Brown Ale + American IPA + American Pale Ale + American Stout + Braggot + Brown Porter + Christmas/Winter Specialty Spiced Beer + Cream Ale + Dry Stout + Fruit Beer + Imperial IPA + Irish Red Ale + Other Smoked Beer + Russian Imperial Stout + Spice, Herb, or Vegetable Beer + Strong Scotch Ale + Wood-Aged Beer",Sierra Nevada (Seibel 96) +126,WY1084 Wyeast Irish Ale,87,73,60,72,Medium,12,12,"This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C)."," American Barleywine + Baltic Porter + Dry Stout + Foreign Extra Stout + Imperial IPA + Irish Red Ale + Oatmeal Stout + Other Smoked Beer + Robust Porter + Scottish Export 80/- + Scottish Heavy 70/- + Scottish Light 60/- + Spice, Herb, or Vegetable Beer + Strong Scotch Ale + Sweet Stout + Wood-Aged Beer",Guinness +127,WY1098 Wyeast British Ale,88,74,64,72,Medium,10,10,"This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, slightly tart, fruity and well balanced. Beers will finish clean and neutral. Ferments well down to 64°F (18°C). "," Blonde Ale + English Barleywine + Northern English Brown Ale + Robust Porter + Scottish Export 80/- + Scottish Heavy 70/- + Scottish Light 60/-",Whitbread - dry +128,WY1099 Wteast Whitbread Ale,89,70,64,75,Medium - High,10,10,"A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile. "," Blonde Ale + English IPA + Extra Special/Strong Bitter (English Pale Ale) + Oatmeal Stout + Southern English Brown + Special/Best/Premium Bitter + Standard/Ordinary Bitter + Sweet Stout",Whitbread +129,WY1187 Wyeast Ringwood Ale,90,70,64,74,High,10,10,"A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. "," American IPA + American Stout + Fruit Beer + Mild + Oatmeal Stout + Southern English Brown","Pripps Brewery, Sweden (aka 1742 Swedish porter)" +130,WY1214 Wyeast Belgian Abbey,91,76,68,78,Low - Medium,12,12,"A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well. "," Belgian Dark Strong Ale + Belgian Dubbel + Belgian Specialty Ale + Belgian Tripel + Christmas/Winter Specialty Spiced Beer + Witbier",Chimay +131,WY1272 Wyeast American Ale II,92,74,60,72,Medium - High,10,10,"With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration. "," American Amber Ale + American Brown Ale + American IPA + American Pale Ale + American Stout + Blonde Ale + Fruit Beer + Imperial IPA + Wood-Aged Beer",Anchor Liberty +132,WY1275 Wyeast Thames Valley Ale,93,77,62,72,Low - Medium,10,10,"This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced. "," Brown Porter + Dry Stout + Düsseldorf Altbier + Extra Special/Strong Bitter (English Pale Ale) + Foreign Extra Stout + Northern English Brown Ale + Robust Porter + Special/Best/Premium Bitter + Standard/Ordinary Bitter",Henley of Thames (Brakspear Bitter) +133,WY1318 Wyeast London Ale III,94,73,64,74,High,10,10,"Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet. "," American Amber Ale + English Barleywine + English IPA + Extra Special/Strong Bitter (English Pale Ale) + Mild + Oatmeal Stout + Old Ale + Scottish Export 80/- + Scottish Heavy 70/- + Scottish Light 60/- + Southern English Brown + Special/Best/Premium Bitter + Standard/Ordinary Bitter + Sweet Stout",Boddingtons +134,WY1332 Wyeast Northwest Ale,95,69,65,75,High,10,10,One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity. ," American Amber Ale + American Barleywine + American Brown Ale + American IPA + American Pale Ale + American Stout + Blonde Ale + Classic American Pilsner + Fruit Beer + Imperial IPA + Spice, Herb, or Vegetable Beer",Hales Brewery in Seattle via Gales Brewery UK +135,WY1335 Wyeast British Ale II,96,74.5,63,75,High,10,10,"A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry. "," American Brown Ale + Brown Porter + Cream Ale + Dry Stout + English Barleywine + English IPA + Extra Special/Strong Bitter (English Pale Ale) + Foreign Extra Stout + Irish Red Ale + Northern English Brown Ale + Special/Best/Premium Bitter + Standard/Ordinary Bitter", +136,WY1338 Wyeast European Ale,96.5,69,62,72,High,10,10,"A full-bodied strain, finishing very malty with a complex flavor profile. This strain’s characteristics are very desirable in English style brown ales and porters. It produces a dense, rocky head during fermentation, and can be a slow to start and to attenuate. This yeast may continue to produce CO2 for an extended period after packaging or collection."," Baltic Porter + Düsseldorf Altbier + Northern German Altbier + Southern English Brown + Sweet Stout",Wisenschaftliche Station #338 (Munich) +137,WY1388 Wyeast Belgian Strong,97,76,64,80,Low,12,13,"The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. It may continue to produce CO2 for an extended period after packaging or collection. "," Belgian Blond Ale + Belgian Golden Strong Ale + Belgian Specialty Ale + Belgian Tripel + Bière de Garde + Christmas/Winter Specialty Spiced Beer",Duvel (Moortgart) via McEwans +138,WY1450 Wyeast Denny's Favorite 50,98,75,60,70,Low,10,10,"This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.. "," American Amber Ale + American Brown Ale + American IPA + American Pale Ale + American Stout + Braggot + Brown Porter + Christmas/Winter Specialty Spiced Beer + Classic Rauchbier + Cream Ale + Fruit Beer + Imperial IPA + Irish Red Ale + Other Smoked Beer + Russian Imperial Stout + Spice, Herb, or Vegetable Beer + Strong Scotch Ale + Wood-Aged Beer",Brewtek CL50 Previously WY2450 +139,WY1469 Wyeast West Yorkshire Ale,99,69,64,72,High,9,9,"This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration. "," English IPA + Extra Special/Strong Bitter (English Pale Ale) + Oatmeal Stout + Southern English Brown + Special/Best/Premium Bitter + Standard/Ordinary Bitter + Sweet Stout",Timothy Taylor +140,WY1581PC Wyeast Belgian Stout,100,77.5,65,75,Medium,12,12,A very versatile ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.," Belgian Pale Ale + Belgian Specialty Ale + Belgian Dubbel + Triple and Quad + Belgian Strong Golden and Dark Ales + Belgian Blonde Ale + Saison",Brasserie Ellezelloise +141,WY1728 Scottish Ale,101,71,55,75,High,12,12,"Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile. "," American Barleywine + Baltic Porter + Braggot + Christmas/Winter Specialty Spiced Beer + Foreign Extra Stout + Imperial IPA + Old Ale + Other Smoked Beer + Russian Imperial Stout + Scottish Export 80/- + Scottish Heavy 70/- + Scottish Light 60/- + Strong Scotch Ale + Wood-Aged Beer",McEwans +142,WY1762 Wyeast Belgian Abbey II,102,75,65,75,Medium,12,12,An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort. ," American Barleywine + Belgian Blond Ale + Belgian Dark Strong Ale + Belgian Golden Strong Ale + Belgian Specialty Ale + Bière de Garde + Russian Imperial Stout + Strong Scotch Ale",Rochefort +143,WY1764PC Wyeast Rogue Pacman,103,75,60,72,Medium - High,12,12,"A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles."," American Pale Ale + American Amber Ale + American Brown Ale + Brown Porter + Cream Ale + Irish Red Ale + Strong Scotch Ale + Dry Stout + American Stout + Russian Imperial Stout + American IPA + Imperial IPA + American Barleywine + Fruit Beer + Spice/Herb/or Vegetable Beer + Christmas/Winter Specialty Spice Beer + Other Smoked Beer + Wood-Aged Beer", +144,WY1768PC Wyeast English Special Bitter,104,70,64,72,High,9,9,"A great yeast for malt predominate ales. Produces light fruit and ethanol aromas along with soft, nutty flavors. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent."," Blonde Ale + English IPA + Extra Special/Strong Bitter (English Pale Ale) + Oatmeal Stout + Southern English Brown + Special/Best/Premium Bitter + Standard/Ordinary Bitter + Sweet Stout + Pale Ale", +145,WY1882PC Wyeast Thames Valley II,105,75,60,70,High,10,10,"This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete."," Ordinary and Special Bitters + ESB + Northern English Brown + Robust Porter + Dry Stout + Foreign Extra Stout", +146,WY1945 Wyeast NeoBritannia,106,74.5,66,74,Medium - High,,,"This traditional English ale strain works well for a wide range of beer styles, from low-gravity bitters and milds to strong stouts, porters, and old ales. Due to the cells’ chain-forming characteristics, it is an excellent top-cropping yeast. Moderate ester profile makes it a great match for hop-driven beers like bitter and pale ale, but attenuative enough to handle higher-gravity malty styles. Excellent flocculation yields clear beer and allows for cask-conditioning. Ferment at the lower end of the temperature range for a cleaner finish, or utilize the upper end to enhance low-gravity beers with a more assertive ester profile.",,Northern Brewer Exclusive +147,WY1968 London ESB Ale,107,69,64,72,Very High,9,9,"A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration. "," English Barleywine + English IPA + Extra Special/Strong Bitter (English Pale Ale) + Fruit Beer + Mild + Old Ale + Southern English Brown + Special/Best/Premium Bitter + Spice, Herb, or Vegetable Beer + Standard/Ordinary Bitter + Wood-Aged Beer",Fullers +148,WY2000 Wyeast Budvar Lager,108,73,48,56,Medium - High,9,9,"The Budvar strain has a nice malty nose with subtle fruit tones and a rich malt profile on the palate. It finishes malty but dry, well balanced and crisp. Hop character comes through in the finish. "," Bohemian Pilsner + Classic American Pilsner + Dortmunder Export + Lite American Lager",Budvar +149,WY2001 Wyeast Urquell Lager,109,74,48,56,Medium - High,9,9,With a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral finish. , Bohemian Pilsner,Pilsner Urquell lager H-strain +150,WY2007 Wyeast Pilsen Lager,110,73,48,56,Medium,9,9,"Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America. "," Classic American Pilsner + Dark American Lager + German Pilsner (Pils) + Lite American Lager + Premium American Lager + Schwarzbier (Black Beer) + Standard American Lager",Budweiser +151,WY2035 Wyeast American Lager,111,75,48,58,Medium,9,9,A complex and aromatic strain that can be used for a variety of lager beers. This strain is an excellent choice for Classic American Pilsner beers. ," Classic American Pilsner + Dark American Lager + Lite American Lager + Premium American Lager + Standard American Lager",August Schell +152,WY2042 Wyeast Danish Lager,112,75,46,56,Low,9,9,"This yeast is a good choice for Dortmund-style lagers. It will ferment crisp and dry with a soft, rounded profile that accentuates hop characteristics. "," Classic American Pilsner + Dark American Lager + Dortmunder Export + Lite American Lager + Munich Helles + Premium American Lager + Standard American Lager",Miller via Carlsberg +153,WY2105PC Wyeast Rocky Mountain Lager,113,72,48,56,Medium - High,9,9,"Perfect for that “Banquet Style” beer, this lager strain, born in the Colorado Rockies, ferments well at cooler temperatures with an emphasis on the malt finish. Will work well for all North American lagers, light pilsners and adjunct beers. Mild malty profile, medium ester profile, well balanced.",,Coors +154,WY2112 Wyeast California Lager,114,69,58,68,High,9,9,"This strain is particularly well suited for producing 19th century-style West Coast beers with woody/minty hop flavor. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation. "," Baltic Porter + California Common Beer + Christmas/Winter Specialty Spiced Beer + Cream Ale + Other Smoked Beer + Premium American Lager + Spice, Herb, or Vegetable Beer",Anchor +155,WY2124 Wyeast Bohemian Lager,115,75,45,68,Low - Medium,9,9,"This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete. "," Baltic Porter + Bière de Garde + Bohemian Pilsner + Classic American Pilsner + Dark American Lager + Doppelbock + Dortmunder Export + Eisbock + German Pilsner (Pils) + Maibock/Helles Bock + Munich Dunkel + Munich Helles + Oktoberfest/Märzen + Schwarzbier (Black Beer) + Traditional Bock + Vienna Lager",Weihenstephan 34/70 +156,WY2206 Wyeast Bavarian Lager,116,75,46,58,Medium - High,9,9,"Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and dopplebocks. A thorough diacetyl rest is recommended after fermentation is complete. "," Classic Rauchbier + Doppelbock + Eisbock + Maibock/Helles Bock + Munich Dunkel + Oktoberfest/Märzen + Schwarzbier (Black Beer) + Traditional Bock",Weihenstephan 206 +157,WY2247PC Wyeast European Lager,117,75,46,56,Low,10,10,This strain exhibits a very clean and dry flavor profile often found in aggressively hopped lagers. Produces mild aromatics and slight sulfur notes typical of classic pilsners. This yeast is a good attenuator resulting in beers with a distinctively crisp finish.," German Pilsner + Bohemian Pilsner + Classic American Pilsner + Munich Helles + Dortmunder Export +", +158,WY2252PC Wyeast Rasenmaher Lager,118,75,48,68,Low,9,9,"This versatile lager strain is an excellent choice for brewing your favorite low alcohol lawnmower beer. Fermentations at low temperatures will produce clean lagers that accentuate the malt character of the beer. At high temperatures this strain maintains much of the lager character, but will also yield a mild ester profile that compliments hop aromas and flavors."," Light American Lager + Munich Helles + Vienna Lager + Classic American Pilsner +", +159,WY2272PC Wyeast North American Lager,119,73,52,58,High,9,9,"Traditional culture of North American and Canadian lagers, light pilsners and adjunct beers. Mildly malty profile, medium ester profile, well balanced. Malty finish. "," Classic American Pilsner + Premium American Lager + Standard American Lager + Lite American Lager + Dark American Lager", +160,WY2278 Wyeast Czech Pils,120,72,50,58,Medium - High,9,9,"Originating from the home of great Pilsners in the Czech Republic, this classic Pilsner strain will finish dry and malty. It is the perfect choice for Pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning. ", Bohemian Pilsner,Pilsner Urquell-D +161,WY2308 Wyeast Munich Lager,121,72,48,56,Medium,9,9,"This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete. "," Classic Rauchbier + Doppelbock + Eisbock + Maibock/Helles Bock + Munich Dunkel + Oktoberfest/Märzen + Traditional Bock + Vienna Lager",Wisenschaftliche Station #308 (Munich) +162,WY2352PC Wyeast Munich Lager II,122,73,52,62,Medium,10,10,"From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt driven lagers."," Lager + Oktoberfest/Marzen + Munich Dunkel + Schwarzbier + Traditional Bock + Maibock/Hellesbock + Dopplebock + Eisbock", +163,WY2487PC Wyeast Hella Bock,123,72,48,56,Medium,12,12,"Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation."," Lager + Oktoberfest/Marzen + Munich Dunkel + Schwarzbier + Traditional Bock + Maibock/Hellesbock + Dopplebock + Eisbock", +164,WY2565 Wyeast Kölsch,124,75,56,70,Low,10,10,"This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers. "," American Wheat or Rye Beer + Berliner Weisse + Bière de Garde + Cream Ale + Düsseldorf Altbier + Fruit Beer + Kölsch + Northern German Altbier + Spice, Herb, or Vegetable Beer","Weihenstephan 165, Köln (Päffgen?)" +165,WY2575PC Wyeast Kolsch II,125,75,55,70,Low,10,10,This authentic Kolsch strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft malt finish. It has Low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers," Kölsch + Northern German Altbier + Düsseldorf Altbier +",Weihenstephan W165 +166,WY2633 Wyeast Octoberfest Lager Blend,126,75,48,58,Low - Medium,9,9,"This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production. "," Baltic Porter + Classic Rauchbier + Oktoberfest/Märzen + Vienna Lager", +167,WY2782PC Wyeast Staro Prague Lager,127,72,50,58,High,11,11,"This yeast will help create medium to full body lagers with moderate fruit and bready malt flavors. The balance is slightly toward malt sweetness and will benefit from additional hop bittering. A fantastic strain for producing classic Bohemian lagers. +"," Bohemian Pilsner + Munich Helles + Vienna Lager + Oktoberfest/Marzen + Munich Dunkel + Schwarzbier + Traditional Bock + Maibock/Hellesbock + Dopplebock + Eisbock", +168,WY3056 Wyeast Bavarian Wheat,128,75,64,74,Medium,10,10,This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain. ," Dunkelweizen + Weizen/Weissbier + Weizenbock + + +", +169,WY3068 Wyeast Weihenstephan Weizen,129,75,64,75,Low,10,10,"The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%. "," Dunkelweizen + Fruit Beer + German Hefe-Weizen + Roggenbier (German Rye Beer) + Weizen/Weissbier + Weizenbock + + + + + + +",Weihenstephan 68 (S. delbrueckii single strain) +170,WY3191PC Wyeast Berliner-Weisse Blend,130,75,68,72,Low,6,6,"This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates"," Lambics + Geuze + Fruit Lambic + Flanders Red Ale +", +171,WY3278 Wyeast Belgian Lambic Blend,131,75,63,75,Variable,11,11,"This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures. "," Flanders Red Ale + Fruit Lambic + Gueuze + Straight (Unblended) Lambic + + + + + + +", +172,WY3333 Wyeast German Wheat,132,73,63,75,High,10,10,"A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068. However, this strain will sediment rapidly, resulting in bright beer without filtration. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Sulfur is commonly produced, but will dissipate with conditioning. "," Dunkelweizen + German Hefe-Weizen + Roggenbier (German Rye Beer) + Weizen/Weissbier + Weizenbock + + +", +173,WY3463 Wyeast Forbidden Fruit,133,74,63,76,Low,12,12,"A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits. "," Belgian Specialty Ale + Witbier + + +",Hoegaarden (assumed to be from Verboden Vrucht) +174,WY3522 Wyeast Belgian Ardennes,134,74,65,76,High,12,12,"One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes; with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers. "," Belgian Blond Ale + Belgian Dark Strong Ale + Belgian Dubbel + Belgian Golden Strong Ale + Belgian Pale Ale + Belgian Specialty Ale + Belgian Tripel + Flanders Brown Ale/Oud Bruin",Achouffe +175,WY3538PC Wyeast Leuven Pale Ale,135,76.5,65,80,High,12,12,"This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538 is an excellent choice for a variety of Belgian beer styles including pales, dubbels, and brown ales. "," Belgian Pale Ale + Belgian Dubbel and Tripel + Belgian Strong Golden and Dark Ales + Belgian Blonde Ale + Flanders Brown Ale", +176,WY3638 Wyeast Bavarian Wheat,136,73,64,75,Low,10,10,"A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%. "," Dunkelweizen + German Hefe-Weizen + Roggenbier (German Rye Beer) + Weizen/Weissbier + Weizenbock + + + + + + +",Weihenstephan 175 +177,WY3655PC Wyeast Belgian Schelde,137,75,62,74,Medium,,,"From the East Flanders - Antwerpen region of Belgium, this unique top fermenting yeast produces complex, classic Belgian aromas and flavors that meld well with premium quality pale and crystal malts. Well rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel.",, +178,WY3711 Wyeast French Saison,138,80,65,77,Low,12,12,"A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers. "," Belgian Blond Ale + Belgian Dark Strong Ale + Belgian Golden Strong Ale + Belgian Specialty Ale + Bière de Garde + Saison",Brasserie Thiriez +179,WY3724 Wyeast Belgian Saison,139,78,70,95,Low,12,12,"This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures at least 90°F (32°C) or the use of a secondary strain can accelerate attenuation. ", Saison,Saison du Pont +180,WY3725PC Wyeast Bier de Garde,140,76.5,74,84,Low,12,12,Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.," Saison + Biere de Garde + Belgian Blonde Ale + Belgian Pale Ale + Belgian Golden Strong Ale", +181,WY3726PC Wyeast Farmhouse Ale,141,76.5,70,95,Variable,12,12,This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.,, +182,WY3739PC Wyeast Flanders Golden Ale,142,76,64,80,Low - Medium,12,12,This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. 3739-PC is a robust & versatile strain that performs nicely in a broad range of Belgian styles.," Belgian Pale Ale + Belgian Specialty Ale + Belgian Dubbel + Triple and Quad + Belgian Strong Golden and Dark Ales + Belgian Blonde Ale", +183,WY3763 Wyeast Roeselare Ale Blend,143,80,65,85,Variable,11,11,"Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures. "," Flanders Brown Ale/Oud Bruin + Fruit Lambic + Gueuze + Straight (Unblended) Lambic + + + + + + +",Rodenbach +184,WY3787 Wyeast Trappist High Gravity,144,76,64,78,Medium,11,12,"A classic strain selection for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “House” strain. "," Belgian Dubbel + Belgian Golden Strong Ale + Belgian Specialty Ale + Belgian Tripel + Bière de Garde + + +",Westmalle +185,WY3789PC Wyeast Trappist Blend,145,77.5,68,85,Medium,12,12,"A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character."," Belgian Specialty Ale + Belgian Pale Ale + Flanders Red + Oud Bruin +", +186,WY3822PC Wyeast Ingelmunster Ale,146,76.5,65,80,Medium - High,12,12,"This Unique Belgian ale yeast produces spicy, phenolic and tart aromas. Very tart and dry on the palate. Phenol and ester production balanced, for beer with a complex fininsh. High acid producer.",, +187,WY3864PC Wyeast Canadian / Begian Ale,147,77,65,80,Medium,12,12,This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures.," Belgian Dubbel and Tripel + Belgian Specialty Ale + Belgian Golden Strong + Biere de Garde + Witbier +", +188,WY3942 Wyeast Belgian Wheat,148,74,64,74,Medium,12,12,"Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness. "," Belgian Pale Ale + Belgian Tripel + Witbier","Esen, Belgium (De Dolle)" +189,WY3944 Wyeast Belgian Witbier,149,74,62,75,Medium,11,12,"This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%."," Belgian Dubbel + Belgian Tripel + Spice, Herb, or Vegetable Beer + Witbier",Hoegaarden/ Celis White +190,WY5112 Wyeast Brettanomyces Bruxellensis,150,80,60,75,Medium,12,12,"This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop."," Flanders Red Ale + Fruit Lambic + Gueuze + Straight (Unblended) Lambic", +191,WY5151PC Wyeast Brettanomyces Claussenii,151,80,60,75,Low,12,12,"Isolated from English stock ale, this wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning."," Lambics + Geuze + Fruit Lambic + Flanders Red Ale +", +192,WY5526 Wyeast Brettanomyces Lambicus,153,87.75,60,75,Medium,12,12,"This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics. "," Berliner Weisse + Flanders Red Ale + Fruit Lambic + Gueuze + Straight (Unblended) Lambic", +193,WY5609 Wyeast Greenbelt,154,76,65,72,High,10,10,"Greenbelt is an American ale strain that complements hop-driven beers with fruity and floral aromas. Good attenuation and high flocculation characteristics make Greenbelt clean and versatile. The name Greenbelt was chosen in honor of the Barton Creek Greenbelt, a popular stretch of public land in Austin, TX consisting of numerous hiking trails and natural swimming holes. ",,Austin Homebrew Supply Exclusive +194,WY9093PC Wyeast Imperial Blend,156,77.5,68,75,Low - Medium,12,14,"This unique blend of strains is designed to ferment higher gravity worts used in producing any style of Imperial beer. The results will be a rich, malty, full bodied beer with notes of citrus & fruity esters. Even with a high starting gravity your Imperials will have a relatively dry finish. "," American Barleywine + Imperial IPA + Imperial Red + Imperial Brown + Imperial Porter + Russian Imperial Stout", +195,WY9097PC Wyeast Old Ale Blend,157,77.5,68,75,Medium,12,14,"To bring you a bit of English brewing heritage we developed the “Old Ale” blend. It includes an attenuative ale strain along with a small amount of Brettanomyces. The blend will ferment well in dark worts, producing fruity beers with nice complexity. The Brettanomyces adds a pie cherry-like flavor and sourness during prolonged aging."," Strong Ale + Old Ale + English Barleywine +", diff --git a/static/js/chemistry.js b/static/js/chemistry.js new file mode 100644 index 0000000..c0267e2 --- /dev/null +++ b/static/js/chemistry.js @@ -0,0 +1,261 @@ +function get_chemistry_info(){ + + init_Ca = parseFloat($("input[name='init_Ca']")[0].value) + init_Mg = parseFloat($("input[name='init_Mg']")[0].value) + init_Na = parseFloat($("input[name='init_Na']")[0].value) + init_Cl = parseFloat($("input[name='init_Cl']")[0].value) + init_SO4 = parseFloat($("input[name='init_SO4']")[0].value) + init_HCO3_or_CaCO3 = parseFloat($("input[name='init_HCO3_CaCO3']")[0].value) + + // Distilled Percentages + mash_distilled_percent = parseFloat($("input[name='mash_distilled_percent']")[0].value) + sparge_distilled_percent = parseFloat($("input[name='sparge_distilled_percent']")[0].value) + + // Special Adjustments + acidulated_malt_percent = parseFloat($("input[name='acidulated_malt_percent']")[0].value) + lactic_acid_percent = parseFloat($("input[name='lactic_acid_percent']")[0].value) + acidulated_malt_oz = parseFloat($("input[name='acidulated_malt_oz']")[0].value) + lactic_acid_ml = parseFloat($("input[name='lactic_acid_ml']")[0].value) + + // Mash pH_down + mash_ph_down_gypsum_CaSO4 = parseFloat($("input[name='mash_ph_down_gypsum_CaSO4']")[0].value) + mash_ph_down_cal_chl_CaCl2 = parseFloat($("input[name='mash_ph_down_cal_chl_CaCl2']")[0].value) + mash_ph_down_epsom_salt_MgSO4 = parseFloat($("input[name='mash_ph_down_epsom_salt_MgSO4']")[0].value) + + // Mash pH_up + mash_ph_up_slaked_lime_CaOH2 = parseFloat($("input[name='mash_ph_up_slaked_lime_CaOH2']")[0].value) + mash_ph_up_baking_soda_NaHCO3 = parseFloat($("input[name='mash_ph_up_baking_soda_NaHCO3']")[0].value) + mash_ph_up_chalk_CaCO3 = parseFloat($("input[name='mash_ph_up_chalk_CaCO3']")[0].value) + + // Sparge pH_down + sparge_ph_down_gypsum_CaSO4 = parseFloat($("input[name='sparge_ph_down_gypsum_CaSO4']")[0].value) + sparge_ph_down_cal_chl_CaCl2 = parseFloat($("input[name='sparge_ph_down_cal_chl_CaCl2']")[0].value) + sparge_ph_down_epsom_salt_MgSO4 = parseFloat($("input[name='sparge_ph_down_epsom_salt_MgSO4']")[0].value) + + // Sparge pH_up + sparge_ph_up_slaked_lime_CaOH2 = parseFloat($("input[name='sparge_ph_up_slaked_lime_CaOH2']")[0].value) + sparge_ph_up_baking_soda_NaHCO3 = parseFloat($("input[name='sparge_ph_up_baking_soda_NaHCO3']")[0].value) + sparge_ph_up_chalk_CaCO3 = parseFloat($("input[name='sparge_ph_up_chalk_CaCO3']")[0].value) + + + get_mash_info() + // We have these variables after calling get_mash_info: + // total_grains = calc_percent_of_total() + // mash_volume = total*(mash_thickness/4) // Convert to [Gal] for mash_thickness + // infusion_temp = (0.2/mash_thickness)*(sacc_rest_temp-init_grain_temp)+sacc_rest_temp + // mash_out_volume = ( (170 - sacc_rest_temp)*(0.2*total_grains+mash_volume) ) / (212 - 170) + + get_water_info() + // We have these variables after calling get_water_info: + // total_boil_time + // evap_rate + // shrinkage + // mash_tun_dead_space + // lauter_tun_dead_space + // kettle_dead_space + // fermentation_tank_loss + // grain_abs_factor + // PBV - Pre-Boil Volume + // EL - Equipment Loss + // VFR - Volume From Runnings + // SV - Sparge Volume + // SVPMO - Sparge Volume Post Mash Out + // TW - Total Water Volume + + +} + +function calculate_ph_and_resulting_water_profile(){ + + // Calculate Post Mash Additions + mash_Ca = init_Ca + ( + mash_ph_up_chalk_CaCO3*105.89 + + mash_ph_down_gypsum_CaSO4*60 + + mash_ph_down_cal_chl_CaCl2*72 + + mash_ph_up_slaked_lime_CaOH2*143)/((mash_volume == 0) ? 1 : mash_volume) + mash_Mg = init_Mg + ( + mash_ph_down_epsom_salt_MgSO4*24.6)/((mash_volume == 0) ? 1 : mash_volume) + + mash_Na = init_Na + ( + mash_ph_up_baking_soda_NaHCO3*72.3)/((mash_volume == 0) ? 1 : mash_volume) + mash_Cl = init_Cl + ( + mash_ph_down_cal_chl_CaCl2*127.47)/((mash_volume == 0) ? 1 : mash_volume) + mash_SO4 = init_SO4 + ( + mash_ph_down_gypsum_CaSO4*147.4 + + mash_ph_down_epsom_salt_MgSO4*103)/((mash_volume == 0) ? 1 : mash_volume) + + // Calculate Distilled Mash pH by fermentable + for (var i = 0; i - + {% extends "nav-bar.html" %} {% block Content_or_Rmd %} - +
@@ -122,10 +122,13 @@

Scottish 60/- - - - + + + + + + {% endblock %} diff --git a/templates/Lagers.html b/templates/Lagers.html index 51ea5bb..80762c5 100644 --- a/templates/Lagers.html +++ b/templates/Lagers.html @@ -19,7 +19,7 @@ - + @@ -27,7 +27,7 @@ {% extends "nav-bar.html" %} {% block Content_or_Rmd %} - +
@@ -100,10 +100,13 @@

Schwarzbier - - - + + + + + + {% endblock %} diff --git a/templates/Lagers/Schwarzbier.html b/templates/Lagers/Schwarzbier.html index 139e146..653de63 100644 --- a/templates/Lagers/Schwarzbier.html +++ b/templates/Lagers/Schwarzbier.html @@ -14,7 +14,7 @@ Schwarzbier - + diff --git a/templates/brewculator/brewculator.html b/templates/brewculator/brewculator.html new file mode 100644 index 0000000..79f8b7c --- /dev/null +++ b/templates/brewculator/brewculator.html @@ -0,0 +1,170 @@ + + + + + Ajax Test with jQuery + + + + + + + + + +{% extends "nav-bar.html" %} +{% block Content_or_Rmd %} +

+ +

Brewculator

+ + + + + + + + + +
+ + + + + + + + + +

+ +
+ + + + + + + + + +
+ + +
+ + {% include '/brewculator/system.html' %} +
+ + + + + + + + + + + + + + + + + + +


+ + + + + + + + + + + + + + + + + + + + + + + + + + + +{% endblock %} + + + + + + + + + + + + + + + + + + diff --git a/templates/brewculator/chemistry.html b/templates/brewculator/chemistry.html new file mode 100644 index 0000000..99f5b02 --- /dev/null +++ b/templates/brewculator/chemistry.html @@ -0,0 +1,222 @@ +
+
+ +

Chemistry

+

Below enter in your cities initial ion concetrations in the water supply:

+ +

+ + + + + + + + + + + + + + + + +
CaMgNaClSO4HCO3 or CaCO3
+ +

Here are the current mash and sparge volumes for your recipe:

+ + + + + + + + + + + +
Mash Vol (Gal)Sparge Vol (Gal)
00
+ +
+ +

If either the mash or sparge volume contains distilled water, enter below:

+ + + + + + + + + + +
% Distilled (M)% Distilled (S)
+ +

Special Adjustments:

+

If you have any acidulated malt or lactic acid in this brew, enter the amounts below.

+ + + + + + + + + + + + + + + + + + +
Acidulated Malt (%)Lactic Acid (%)
Acidulated Malt (oz)Lactic Acid (ml)
+ + +

Adjust Mash pH Down

+ + + + + + + + + + + +
Gypsum CaSO4Cal. Chl CaCl2Epsom Salt MgSO4
+ + +

Adjust Mash pH Up

+ + + + + + + + + + + +
Slaked Lime Ca(OH)2Baking Soda NaHCO3Chalk CaCO3
+ + +

Adjust Sparge pH Down

+ + + + + + + + + + + +
Gypsum CaSO4Cal. Chl CaCl2Epsom Salt MgSO4
+ + +

Adjust Sparge pH Up

+ + + + + + + + + + + +
Slaked Lime Ca(OH)2Baking Soda NaHCO3Chalk CaCO3
+ + + +
+

Chemistry Summary

+

The goal here is to make the mash happen at a pH that is optimal for the enzymes to convert the grain starches to sugars.

+

Desired mash pH is between 5.4 - 5.6

+ + + + + + + + + + + + +
Mash pHEffective AlkalinityResidual Alkalinity
000
+ +

Resulting Water Profile (Mash + Sparge Vol)

+ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
Ca (Mash)Mg (Mash)Na (Mash)Cl (Mash)SO4 (Mash)
00000
Ca (M + S)Mg (M + S)Na (M + S)Cl (M + S)SO4 (M + S)
00000
+ +

Ratio of Cl/SO4

+ +
+

0

(Below .77, May enhance bitterness) +
+ +
+

0

(Below .77, May enhance bitterness) + +

Recommended Ranges for Water Profile

+ + + + + + + + + + + + + + + + +
CaMgNaClSO4
50-10010-300-1500-25050-350
+ + + +
+ + diff --git a/templates/brewculator/fermentables.html b/templates/brewculator/fermentables.html new file mode 100644 index 0000000..f815451 --- /dev/null +++ b/templates/brewculator/fermentables.html @@ -0,0 +1,54 @@ + +
+
+ +

Fermentables

+ + {% for column_set in fermentables_columns %} + +
+
+ + + + + +
+ +
+ + +
+
+ + + {% endfor %} + + +
+ +
+

Fermentables Summary

+ +

OG: 1.000

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+ +
+ + + +
+ +
diff --git a/templates/brewculator/fermentation.html b/templates/brewculator/fermentation.html new file mode 100644 index 0000000..f736220 --- /dev/null +++ b/templates/brewculator/fermentation.html @@ -0,0 +1,72 @@ +
+
+ +

Fermentation

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\ No newline at end of file diff --git a/templates/brewculator/hops.html b/templates/brewculator/hops.html new file mode 100644 index 0000000..cdcad24 --- /dev/null +++ b/templates/brewculator/hops.html @@ -0,0 +1,77 @@ +
+
+ +

Hops

+ + {% for column_set in hops_columns %} +
+ +
+ + +
+ +
+ + +
+ +
+ + +
+ + +
+ + {% endfor %} + +
+ +
+ +

Hops Summary

+ +

Current IBU: 0.000

+ +
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HopIBUAlpha AcidUtilization
Hop1000
Hop2000
Hop3000
+ +
+
\ No newline at end of file diff --git a/templates/brewculator/mash.html b/templates/brewculator/mash.html new file mode 100644 index 0000000..8cde71f --- /dev/null +++ b/templates/brewculator/mash.html @@ -0,0 +1,45 @@ +
+
+ +

Mash

+ + {% for column in mash_columns %} +
+ + + {% if column == 'init_grain_temp' %} + + {% elif column == 'sacc_rest_temp' %} + + {% elif column == 'mash_duration' %} + + {% else %} + + + {% endif %} + + +
+ + {% endfor %} + + +
+ + +
+

Mash Summary

+

Mash Volume: 0.000

+

Infusion Temperature: 0.000

+

Mash Out Volume: 0.000

+ + + +
+ +
+ +
+ +
+ diff --git a/templates/brewculator/system.html b/templates/brewculator/system.html new file mode 100644 index 0000000..869a555 --- /dev/null +++ b/templates/brewculator/system.html @@ -0,0 +1,22 @@ +
+ +

System

+ + {% for column in system_columns %} +
+ + + {% if column == 'batch_size' %} + + + {% elif column == 'extraction_efficiency' %} + + + {% endif %} + + +
+ + {% endfor %} + +
\ No newline at end of file diff --git a/templates/brewculator/water.html b/templates/brewculator/water.html new file mode 100644 index 0000000..e004c9f --- /dev/null +++ b/templates/brewculator/water.html @@ -0,0 +1,55 @@ +
+
+ +

Water

+ + {% for column in water_columns %} +
+ + + {% if column == 'total_boil_time' %} + + {% elif column == 'evap_rate' %} + + {% elif column == 'shrinkage' %} + + {% elif column == 'mash_tun_dead_space' %} + + {% elif column == 'lauter_tun_dead_space' %} + + {% elif column == 'kettle_dead_space' %} + + {% elif column == 'fermentation_tank_loss' %} + + {% elif column == 'grain_abs_factor' %} + + + {% endif %} + + +
+ + {% endfor %} + +
+ +
+ +

Water Summary

+

Mash Volume: 0.000

+

Mash Out Volume: 0.000

+

Sparge Volume: 0.000

+ + + +
+ +
+ +
+ +
+ + + + diff --git a/templates/brewculator/yeast.html b/templates/brewculator/yeast.html new file mode 100644 index 0000000..3bda5a3 --- /dev/null +++ b/templates/brewculator/yeast.html @@ -0,0 +1,68 @@ +
+
+ +

Yeast

+ +
+ {% for column in yeast_columns %} + + {% if column == 'yeast_name' %} +
+ + +
+ {% else %} +
+ + Billions Used (Doesn't affect alcohol content) +
+ {% endif %} + + + {% endfor %} +
+ + + + +
+ +
+ +

Yeast Summary

+ +

ABV: 0.000

+

OG: 0.000

+

FG: 0.000

+ +

Yeast Stats

+ + + + + + + + + + + + + + +
YeastAttenuationRecommended Cells to Pitch
Default00
+ + + +
+ +
+ + +
+ +
\ No newline at end of file diff --git a/templates/index.html b/templates/index.html index eb13fc8..207c0dc 100644 --- a/templates/index.html +++ b/templates/index.html @@ -19,7 +19,7 @@ - + diff --git a/templates/nav-bar.html b/templates/nav-bar.html index bd417d0..f804dbd 100644 --- a/templates/nav-bar.html +++ b/templates/nav-bar.html @@ -19,7 +19,7 @@

THE GRATEFUL BRAUER

  • Home
  • -
      @@ -38,7 +38,7 @@

      THE GRATEFUL BRAUER

    • - diff --git a/templates/static/.DS_Store b/templates/static/.DS_Store new file mode 100644 index 0000000000000000000000000000000000000000..743b5ef6dd26dacfb33671adbf63ea3a05ce9542 GIT binary patch literal 6148 zcmeHK%}(Pm5FVGpx&=fJ2srw(w;o!=?*S?5mIF7WAXtfAm87X?q%^LYl)`q4@)8K% zh)3XYVEj`Af+9{xz>GBhCiXXW{H3xx0KjVfpbAg|0FJIOSHR{KQ{&2CSkCs$ATm9N zgcuS?!9yhb3<{`kHwOXu(10d9{eCGV{vhf4k@S&s>vy9tNh_5*mYd2?&-~!L$cyvE zziwL&+|*0^NzLmWtEYW0ZTmJpkTQCVJ^wIl4H~7zUouX;FmCm9au~Fb^5-aw139S4 zejFrv9@h+TUf_jBX=ymDl*Q`S=BO-&8*A%jv9?_ujS77EXLV=qq;v6a_nNXDnQ z_ISTfUY$ZxfD|AFCM#eM4L&=WLL;OADez4dQ0Id{SLj&G4C>3}(`?Us#@FF*9h=f!X4N*_D~CP?%mF=NFm|%rQtUDL@K5 zS76FKmel>fJGuUUod$!1U4Kkht zCGCQ>88O2IZ?wAgT;kK>nSD?6DQH(*O~>&|t;;MmePj*NyI^$2RfsL;Ordj4(<*ev z-^%CK@)_-9$8u-R-})RBKl`lqC)pp`f7;ix9|OFzMTVydT{{ELfHSaWK+cEABA6TY z3H9ip(kB2>J|k3U%UeQXqG4{>Cu9#Lq)=iC4fezcDV*)m{BpxSVG2jE$49W4gS}9K z&d%|px+CNXT{{ELz$OF7sXCJT|9bcPe>2Ey&VV!UuNVk}$=zhkl1+D$nwA< nB7S{B4WY8@SPi*~&sbF07sVjvhJ8Y|Q2awcX>jEX{3!z;Kih!O literal 0 HcmV?d00001 diff --git a/templates/static/db_constants/db_initialization.sql b/templates/static/db_constants/db_initialization.sql new file mode 100644 index 0000000..7b1da13 --- /dev/null +++ b/templates/static/db_constants/db_initialization.sql @@ -0,0 +1,48 @@ +# sqlite + +sqlite> .separator , +sqlite> .import /data.csv + +# load thegratefulbrauer db tables +sqlite> .separator +sqlite> .import /Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/fermentables.csv gb_constants_fermentables +sqlite> .import /Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/hops.csv gb_constants_hops +sqlite> .import /Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/styles.csv gb_constants_styles +sqlite> .import /Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/yeast.csv gb_constants_yeast +sqlite> .import /Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/gravity_correction_chart.csv gb_constants_gravity_correction_chart + + + +# postgres +\copy gb_constants_fermentables FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/fermentables.csv' DELIMITER ',' CSV +\copy gb_constants_hops FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/hops.csv' DELIMITER ',' CSV +\copy gb_constants_styles FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/styles.csv' DELIMITER ',' CSV +\copy gb_constants_yeast FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/yeast.csv' DELIMITER ',' CSV +\copy gb_constants_gravity_correction_chart FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/gravity_correction_chart.csv' DELIMITER ',' CSV +\copy gb_utilization_table FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/utilization_table.csv' DELIMITER ',' CSV + + +# in postico app +copy gb_constants_fermentables FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/fermentables.csv' DELIMITER ',' CSV; +copy gb_constants_hops FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/hops.csv' DELIMITER ',' CSV; +copy gb_constants_styles FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/styles.csv' DELIMITER ',' CSV; +copy gb_constants_yeast FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/yeast.csv' DELIMITER ',' CSV; +copy gb_constants_gravity_correction_chart FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/gravity_correction_chart.csv' DELIMITER ',' CSV; +copy gb_constants_utilization_table FROM '/Users/bbearce/Documents/Code/Heroku/Python_Brew_App/static/db_constants/utilization_table.csv' DELIMITER ',' CSV + + +select * from gb_recipe_mash limit 100; + +select * from gb_constants_utilization_table limit 100; +select * from gb_constants_hops limit 100; +select * from gb_constants_styles limit 100; +select * from gb_constants_hops limit 100; +select * from gb_constants_yeast limit 100; +delete from gb_constants_yeast; + +select * from gb_constants_fermentables limit 100; + +select * from gb_recipe_mash limit 100; +select * from gb_recipe_yeast limit 100; + + diff --git a/templates/static/db_constants/fermentables distilled_values.csv b/templates/static/db_constants/fermentables distilled_values.csv new file mode 100644 index 0000000..a5ebaff --- /dev/null +++ b/templates/static/db_constants/fermentables distilled_values.csv @@ -0,0 +1,157 @@ +1,0 - None,0,0,1,0,0,0,A vast void of nothingness.,0,0 +2,2-Row Malt (Rahr),1.7,3,1.038,1.7,2,5.7,"A fantastic and economical all-purpose base malt. It is made from Harrington barley grown on the western prairies and malted in Minnesota. It is high in enzymes, well modified, clean and smooth. Easily converts with a single step infusion mash.",140,1 +3,2-Row Malt (Briess),1.75,4,1.038,1.75,2,5.7,"Probably the most commonly used base malt in all-grain or partial-mash brewing. Yields a slightly higher extraction rate than 6-Row. 2-Row is well modified, smooth, and high in enzymes. A single step infusion mash will easily convert 2-Row, but a protein rest is recommended to improve clarity. ",140,1 +4,2-Row Malt (MaltEurope),2,5,1.038,2,2,5.7,An excellent plain American 2-row malt grown in and around Montana and used by many US pro brewers. Good for single infusion mashes; works well with adjuncts.,140,1 +5,2-Row Brewers Malt (Briess),1.8,5.5,1.038,1.8,2,5.7,"An American 2-row malt of exceptional quality. Very consistent malt with a clean, sweet malty flavor.",140,1 +6,2-Row Organic (Briess),1.8,6,1.037,1.8,2,5.7,"Base malt made from organically-grown 2-row barley, certified by Oregon Tilth. Mild, malty flavor. Suitable for all beer styles. ",140,1 +7,6-Row Malt (Rahr),1.7,7,1.035,1.7,3,5.79,"Optimized for adjunct brewing—its high enzyme content easily converts high percentages of unmalted corn, rice, oats, etc. Six-row is also useful in lautering mashes with huskless grains due to it high husk content.",160,1 +8,Acidulated Malt (Weyermann),1.8,8,1.027,1.8,9,5.7,pH 3.4-3.6. Include 1 to 10% to lower mash and wort pH. Good for brewing pilsner with soft water. Recommended by Weyermann for pils and hefeweizen mashes.,0,1 +9,Amber Malt (Crisp),7,9,1.035,7,9,5.7,"Made from ale malt. Warm, pleasant, biscuit flavor with coffee undertones. This is a versatile malt for the all grain or partial mash brewer. Try a 1/2 lb. In a nut brown or red ale. ",25,1 +10,Aromatic Malt (Castle),19,10,1.036,19,10,,A mildly kilned malt that has a strong malt aroma and rich color. Use 1-10%.,25,1 +11,Ashburne Mild (Briess),5.3,11,1.037,5.3,9,5.7,"A high-kilned base malt for elevated sweet, malty flavor and aroma and rich, golden color. Ideal for mild, brown, and amber ales. ",65,1 +12,Beechwood Smoked Malt (Weyermann),2.3,12,1.037,2.3,9,5.7,"Also known as Rauchmalt, Weyermann's famous beechwood-smoked malt can make up to 100% of the grist for classic Bamberger Rauchbier. Use smaller percentages to add smoke character to bock, helles, hefeweizen, porters, Scottish ales, brown ales, etc.",110,1 +13,Biscuit Malt (Crisp),24.5,13,1.036,24.5,11,4.71,"Toasted malt that contributes a warm, earthy flavor, with an aroma described as warm bread or biscuit flavor and will lend a granet-brown color",25,1 +14,Black Malt (Briess),500,14,1.025,500,11,4.71,"As implied by the name, this malt will give a sharp roasted flavor and deep red to black color. Used in porters, stouts, and dark ales and lagers. Midwest suggests using this malt in moderation.",0,1 +15,Black Malt (Simpsons),550,15,1.025,550,11,4.71,"Made by roasting white malt at a higher temperature than that used to produce Chocolate Malts. Sharp flavor and black color, with a smoother flavor than roasted barley. Small percentages add reddish color to Scottish ales, red ales, and bitter. Higher percentages give pronounced roasted flavor and aroma and black color. Ideal for sweet stout and robust porter.",0,1 +16,"Black Malt, Debittered (Castle)",550,16,1.025,550,11,4.71,A unique malt for adding deep color without the astringency of other highly roasted malts. Great for Schwarzbier and oatmeal or sweet stout. ,0,1 +17,BlackPrinz (Briess),500,17,1.025,500,11,4.71,"Intensely roasted from hulless barley, Blackprinz® Malt is an amazingly smooth and mellow flavored black malt without bitter, astringent, dry flavors or aftertaste. Despite its delicate and clean flavor Blackprinz® Malt won't disappoint the eye, delivering exceptionally deep color to dark beers or a slight to intense boost of color to other beer styles. The hints of toasted malty flavor that come through at slightly higher usage rates makes Blackprinz® Malt a truly unique member of the black malt category.",0,1 +18,Brown Malt (Crisp),65,18,1.032,65,9,5.7,Made from green malt. Imparts a dark roasted flavor and bitterness to beer. Works great in older styles of English ales such as brown ales and mild stouts and porters. ,0,1 +19,CaraAmber (Weyermann),27,19,1.034,27,10,,"Intesifies the aroma and color of dark beers, particularly German altbiers, stouts, bocks and porters. ",0,1 +20,CaraAroma (Weyermann),130,20,1.033,130,10,,"Imparts fuller body and improved malt aroma to dark beers, particularly German altbiers, stouts, bocks and porters.",0,1 +21,Carafa I (Weyermann),337,21,1.032,337.5,11,4.71,"Dehusked Carafa I intensifies the aroma and color of dark beers while contributing very low astringency —very smooth. Use 1-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amounts can be used for color adjustment in amber beers. Also nice in stouts and porters.",0,1 +22,Carafa II (Weyermann),430,22,1.032,430,11,4.71,"Dehusked Carafa II intensifies the aroma and color of dark beers while contributing very low astringency —very smooth. Use 1-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amounts can be used for color adjustment in amber beers. Also nice in stouts and porters.",0,1 +23,Carafa III (Weyermann),525,23,1.032,525,11,4.71,"Dehusked Carafa III intensifies the aroma and color of dark beers while contributing very low astringency —very smooth. Use 1-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amounts can be used for color adjustment in amber beers. Also nice in stouts and porters.",0,1 +24,CaraFoam (Weyermann),1.8,24,1.036,1.8,10,,"German dextrin malt with lovely, delicate malt character. Improves head retention and body. Recommended for pilsners and pale lagers.",0,1 +25,CaraHell (Weyermann),11,25,1.035,11,10,,"Imparts a full, round malt flavor and gold color. Very versatile - use up to 15% in pale ale, Oktoberfest, Maibock, and hefeweizen.",0,1 +26,CaraMalt (Simpsons),34,26,1.034,34,10,,"Made from green malt. Imparts a light flavor, and slight red hue. Great for dark lagers and ales. Will contribute dextrins and add to foam stability. This grain may be steeped or mashed.",0,1 +27,Caramel_10 (Briess),10,27,1.035,10,10,,"Contributes body, foam stability, color, and flavor. Use 3-15% for golden color, and candylike sweetness and mild caramel flavor. ",0,1 +28,Caramel_20 (Briess),20,29,1.035,20,10,,"Contributes body, foam stability, color, and flavor. Use 3-15% for golden color, and candylike sweetness and mild caramel flavor. ",0,1 +29,Caramel_40 (Briess),40,30,1.034,40,10,,"Briess caramel malts contribute body, foam stability, color, and flavor. Use 3-15% 40L for golden to light-red color, and sweet caramel/toffee flavor. ",0,1 +30,Caramel_60 (Briess),60,31,1.034,60,10,,"Contributes body, foam stability, color, and flavor. Use 3-15% for golden to light red color, and sweet, pronounced caramel flavor. ",0,1 +31,Caramel_80 (Briess),80,32,1.034,80,10,,"Contributes body, foam stability, color, and flavor. Use 3-15% for red to deep red color, and pronounced caramel, burnt sugar, and raisin flavor. ",0,1 +32,Caramel_90 (Briess),90,33,1.033,90,10,,"Contributes body, foam stability, color, and flavor. Use 3-15% for red to deep red color and pronounced caramel, burnt sugar, and raisin flavor. Use in amber or red ales, bock, stout, and porter. ",0,1 +33,Caramel_120 (Briess),120,28,1.033,120,10,,"Briess caramel malts contribute body, foam stability, color, and flavor. Use 3-15% in amber or dark beers for deep red color and pronounced caramel, burnt sugar, raisin, and prune flavor. ",0,1 +34,Caramel Pils (Crisp),6,34,1.036,6,10,,"A very pale caramel malt. Contributes a subtle caramel flavor. The malting process creates a 'floury' endosperm that will yield fermentable sugars when mashed with base malts. Steep Caramel Pils in quantities under a pound to add a light caramel flavor, but mash it with other grains for the full effect.",0,1 +35,CaraMunich (Castle),47,35,1.034,47,10,,"An excellent all-purpose caramel malt. Round, sweet character with toasty overtones and deep gold to copper color, depending on usage. Used extensively in amber and dark Belgian ales. We like it for amber and dark lagers as well. ",0,1 +36,CaraMunich I (Weyermann),34,36,1.034,34,10,,"Deep gold to pale copper color and sweet malty flavor and aroma. Use 5-10% for enhanced body and malt character in Oktobefest, Altbier and bock; 1-5% for other amber beers.",0,1 +37,CaraMunich II (Weyermann),46,37,1.034,46,10,,"Deep gold to copper color and mildly toasty sweet flavor and aroma. Use 5-10% for enhanced body and malt character in Oktobefest, Altbier and bock; 1-5% for other amber beers.",0,1 +38,CaraMunich III (Weyermann),57,38,1.034,56,10,,"Copper color and moderately toasty sweet flavor and aroma. Use 5-10% for enhanced body and malt character in Oktobefest, Altbier and bock; 1-5% for other amber beers.",0,1 +39,CaraPils/Dextrine (Briess),1.5,39,1.036,1.5,10,,"Briess Carapils is a trademarked dextrin malt. 1-5% adds foam stability, body, and palate fullness to beer and significantly enhances head retention. Although it appears darker than pale malt, it has a clear, glassy endosperm and does not contribute significantly to beer color or flavor. ",0,1 +40,CaraRed (Weyermann),20,40,1.035,20,10,,"Provides fuller body and imparts a deep, saturated red color, particularly to red ales and lagers, Scottish ales, bocks and altbiers.",0,1 +41,CaraStan (Bairds),35,41,1.034,35,10,,Bairds Carastan is a British crystal malt with a caramel/toffee flavor and hints of toasted bread.,0,1 +42,"CaraStan, Light (Bairds)",15,42,1.035,15,10,,Similar to Bairds Carastan but kilned at a lower temperature. Pleasant toffee flavor.,0,1 +43,CaraVienne (Castle),20,43,1.035,21,10,,"An excellent all-purpose caramel malt. Round, sweet character and golden to light copper color, depending on usage. Ideal for Belgian ales. ",0,1 +44,CaraWheat (Weyermann),45,44,1.034,45.5,10,,Malted wheat that has been steeped and kilned to create a caramel malt. Emphasizes wheat aroma and flavor and adds color; use up to 15% for dunkelweizen and hefeweizen.,0,1 +45,Cherrywood Smoked Malt (Briess),2,45,1.037,2,9,5.7,"This unique malt is produced in small batches and smoked over cherry wood, resulting in an enzyme-active malt that contributes an intense yet smooth and sweet smoke flavor and aroma. Recommended for Bamberg-style Rauchbier and other smoked beers, porters, Oktoberfests, and Scottish ale. At 5-10% of the grist it will contribute a noticeable smoke character in lighter styles; at 30-60% it will contribute a pronounced smoke character to Bamberg-style lagers, Rauchbock, and porters. ",140,1 +46,"Chocolate Malt, Pale (Fawcett)",215,50,1.034,215,11,4.71,"Less highly-roasted than regular chocolate malt. Adds color and a mild chocolate/coffee flavor to dark milds, stouts, and porters. ",0,1 +47,Chocolate Malt (Briess),350,46,1.028,350,11,4.71,"Chocolate malt will give your beer a warm, nutty, chocolate-like flavor. Just a few ounces in a batch will impart a slight brown color. Use up to a pound in porters and stouts and dark lagers.",0,1 +48,Chocolate Malt (Simpsons),412,47,1.034,412.5,11,4.71,"A classic malt for stout, porter, and brown ale. Provides color for a wide variety of dark beer styles. At small percentages gives a brown color and mild roasted flavor, larger amounts for strong bittersweet chocolate flavor and near black color.",0,1 +49,Chocolate Rye (Weyermann),239,48,1.031,239,11,4.71,"Use 1-5% to add color and a subtle roasty character to Dunkelweizen, Roggenbier, or other specialty ales.",0,1 +50,Chocolate Wheat (Weyermann),400,49,1.033,400,11,4.71,"Malted wheat that has been steeped and roasted to create a very dark color. Adds deep color and roasted character. Use 1 to 5% for altbier, dunkelweizen, stout and porter.",0,1 +51,Coffee Malt (Simpsons),150,51,1.029,150,11,4.71,As the name suggests the first smell of this grain brings out a rich coffee flavor that will add complexity to any dark ale.,0,1 +52,Crystal Rye (Fawcett),75,52,1.034,75,10,,"Will lend a dry, licorice, toffee flavor. Great for use in complex, multi-grain brews where that extra special something is required.",0,1 +53,"Crystal, Dark (Simpsons)",75,53,1.034,75,10,,"Contributes a strong reddish hue to milds, brown ales, and other dark beers. The long kilning of this malt imparts a roasty edge on top of the malty sweetness of a crystal malt.",0,1 +54,"Crystal, Extra Dark (Simpsons)",160,54,1.033,160,10,,Very dark English crystal malt with deep amber color and burnt sugar and dark fruit flavors.,0,1 +55,"Crystal, Medium (Simpsons)",55,55,1.034,55,10,,Versatile English crystal malt imparts a rich gold to copper-red color and caramel flavor and increases foam stability.,0,1 +56,Distiller's Malt (Canada Malting),1.75,56,1.038,1.75,9,5.7,"At a rate of up to 100%, Canada Malting’s distiller’s malt is an excellent enzyme, amino nitrogen and starch source for a partial to full distiller’s mash. The well-modified malt, coupled with a gentle kilning cycle, produces high enzyme levels, which can be used to break down other starch sources.",140,1 +57,ESB Pale Malt (Gambrinus),3.5,57,1.037,3.5,2,5.7,A British-style pale-ale malt made from Canadian 2-row barley. Slightly sweeter and richer malt flavor than standard 2-row.,70,1 +58,Extra Special Malt (Briess),130,58,1.033,130,10,,"Provides distinctive flavors (burnt sugar, woody, prunes) associated with darker, high gravity beers like Doppelbock. Can be used to enhance standard or lighter gravity beers to provide a richer, more complex flavor profile.",0,1 +59,Flaked Barley ,1,59,1.032,1,9,5.7,"Grainy taste and significantly increased head retention, creaminess, and body. Can make up to 20% of grist for classic dry Irish stouts. ",0,1 +60,Flaked Maize ,1,60,1.039,1,9,5.7,"Mild, neutral flavor in small amounts, moderate sweetness at higher percentages. Low rates sometimes used in English bitters. Can make up to 40% of grist for American lager styles. ",0,1 +61,Flaked Oatmeal ,1,61,1.032,1,9,5.7,Use up to 30% of grist total for a distinct full-bodied flavor and creamy texture. ,0,1 +62,Flaked Rice ,1,62,1.038,1,9,5.7,Lightens the body and increases crispness of a beer. Commonly used in American and Japanese lagers. Can be used for up to 40% of the grist. ,0,1 +63,Flaked Rye ,2,62,1.029,2,9,5.7,"Lends dry, crisp character and strong rye flavor. Use 5-10%. ",0,1 +64,Flaked Wheat ,2,64,1.036,2,9,5.7,Greatly increases head retention and body at as low as 8% of the grist; can make up to 40% of grist. ,0,1 +65,Golden Promise (Simpsons),1.85,65,1.038,1.85,2,5.7,"Malt from a traditional barley variety grown in Scotland. Golden Promise produces a mellow wort, with a sweet, clean flavor. This base malt is a must for authentic Scottish ales, great for English styles as well.",70,1 +66,Halcyon (Fawcett),2.6,66,1.038,2.6,2,5.7,"A floor-malted barley malt from a single barley variety (Halcyon), and produced by a centuries-old, family-owned maltster. Halcyon Pale Ale Malt is considered to be one of the last remaining \traditional\ English Pale Malts. Adds a degree of biscuit flavor to the beer. Brighter and lighter in flavor than Pearl, Halcyon is a great malt for the production of Real Ales. It tends to produce a less sweet wort than Maris Otter. All the base malts from Thomas Fawcett & Sons are grown by local, family farmers near the maltings area.",70,1 +67,Honey Malt (Gambrinus),25,67,1.034,25,10,,Honey malt is Gambrinus Malting's best description for the unique European malt known as brumalt. Mash up to 10% for intense malt sweetness.,0,1 +68,Kiln Coffee (Franco-Belges),110,68,1.029,110,11,4.71,"This unique malt imparts a pleasant coffee flavor. Use it in stouts, porters, brown ales, and Scottish ales. ",0,1 +69,Kölsch Malt (Schill),4.5,69,1.037,4.5,9,5.7,"From a maltster co-op based in Osthofen, near Köln, this malt is used by some of the brewpubs in that city to make their trademark ale. Kölsch malt has a light, sweet and extremely \German\ flavor and aroma with a little bit of biscuit character. We've had good results using a multi-temp step mash with Kölsch malt, but a single infusion — although not traditional — works as well. Style nerds please take note: the maltster rates the color of this malt at 9 EBC. If you use 100% Kölsch malt for the grist of a Kölsch, you will be within spec according to Eric Warner's Kölsch (7-14 EBC, or 3.5-7 SRM — p. 51), but definitely on the dark end of the BJCP guidelines. If you are brewing for a competition, you may want to incorporate some pils or wheat malt into the grain bill to dilute the color.",110,1 +70,Maris Otter (Crisp),4,70,1.038,4,4,5.77,"This variety has long been a favorite of English brewers for its rich flavor and very forgiving brewing performance. Since this malt is fully modified, a protein rest is not necessary. This is a very popular base malt used in pale ales, bitters, porters, IPAs, stouts, barleywines and Scottish ales. Excellent yields and efficient run off make it the malt of choice for producing English style beers.",70,1 +71,"Maris Otter, Floor Malted (Warminster)",4.5,71,1.038,4.5,4,5.77,"This is a special craft malt from Britain's oldest working floor-malting facility. Still made by hand using many of the same methods as they were 200 years ago, Warminster's Maris Otter is a complex and bready malt. Use in any British style and many American styles for unparalleled depth of flavor.",70,1 +72,Melanoidin (Weyermann),27,72,1.034,27,10,,"Adds red color and intensifies malt flavor and aroma. Mash up to 20% in amber and dark lagers, red ales, Scottish ales, bock and doppelbock.",0,1 +73,Midnight Wheat (Briess),550,72.5,1.025,550,11,4.71,A very dark roasted malt that provides body with very smooth and mild roasted flavor along with intense color. This malt won't add the bitterness or astringency of other roasted malts like Chocolate or Black Malt. Made from Wisconsin wheat.,0,1 +74,Munich (Best Malz),8.3,74,1.035,8.3,5,5.43,"High-kilned lager malt contributes an intense malt flavor and amber color. Use up to 100% for alt, dunkel, and bock; smaller percentages in pale or amber lagers and ales for enhanced malt character.",70,1 +75,Munich (Briess),10,73,1.035,10,5,5.43,"Munich-style malt that contributes a very robust, malty flavor when used at 5-15%. Well suited for contributing additional malty flavor in all beer styles.",70,1 +76,"Munich, Bonlander (Briess)",10,74.5,1.035,10,5,5.43,"A bready, sweet American Munich malt, made in the style of the classic European maltsters. Great for porters, brown ales, Oktoberfests, and Altbiers.",70,1 +77,"Munich, Dark (Schill)",15,75,1.035,15.5,5,5.43,"Darker than regular Munich malt, this will add color and a strong malt flavor to beer. Great for dark lagers. Mix this base malt with other base malts for a complex malt flavor and deeper color.",25,1 +78,Oak Smoked Pale Wheat Malt (Weyermann),3.1,75.5,1.037,3.1,7,6.04,"This is an heirloom malt known for its use in Gratzer/Grodziskie, a smoked wheat beer once popular in Northern Germany and Poland.",110,1 +79,Oat Malt (Fawcett),4,76,1.037,4,9,5.7,"There are not many malt companies that produce an oat malt — we know of only Thomas Fawcett and Sons. We love oat malt for the texture and warm, grainy flavor that it adds to stouts, porters, other robust British ales. ",70,1 +80,"Oats, Golden Naked (Simpsons)",10,77,1.037,10,9,5.7,"This unique product has a sweet berry-nut flavor. Used at a rate of 4-15% to add a deep golden hue, light caramel flavors, and a creamy, satiny finish.",0,1 +81,Optic Malt (Fawcett),2.75,78,1.038,2.7,9,5.7,Optic is a barley variety widely grown in the United Kingdom. We have been impressed with its highly aromatic qualities. Good for use as a base malt in British styles.,70,1 +82,Pale Ale Malt (Canada Malting),3.1,79,1.036,3.1,9,5.7,A well-modified malt that is kilned to a darker color than standard 2-row. Has a slight biscuity flavor.,140,1 +83,Pale Ale Malt (Castle),3.2,80,1.037,3.2,2,5.7,"Fully modified pale ale malt from Belgian two-row barley, easily converted by a single temperature mash. It is a good all-purpose pale malt, and great in Belgian ales. ",60,1 +84,Pale Ale Malt (Briess),3.5,81,1.036,3.5,2,5.7,"This malt is a less expensive alternative to British or Belgian pale ale malt. Slightly darker version of the Briess 2-row, comparable performance suited for any ale. Suitable when rich, malty flavors and additional color is desired. ",140,1 +85,Pale Ale Malt (Rahr),3.5,82,1.036,3.5,9,5.7,An economical domestic base malt for English and American ale styles. Kilned a bit higher than Rahr standard 2-row (3-4°L) for deeper color and flavor.,140,1 +86,Pearl Malt (Fawcett),2.1,83,1.038,2.1,2,5.7,"A floor-malted barley malt from a single barley variety (Pearl), and produced by a centuries-old, family-owned maltster. Fawcett's primary barley variety used by several of England's largest and finest breweries. As a base malt, Pearl lends a dry breadiness. Recommended for traditional Pale Ales.",70,1 +87,Peat Smoked Malt (Simpsons),2.5,84,1.034,2.5,9,5.7,"Phenol level 12-24. While the malt is in the kiln, peat moss outside the kiln is gently smoked over slow burning coals allowing its vapors to drift above the malt. Peat malt is used in the distilling of Scotland's finest whiskies, but has found favor with homebrewers and craft brewers in smoked beers. Adds intense iodine and seaweed smoke phenol character - a little goes a long way!",70,1 +88,Pilsen (Best Malz),1.7,85,1.037,1.7,6,5.75,"Pilsen malt for German Pilsner and other European styles. This malt is produced from high-quality two-row spring barley grown in the best German and European barley regions. Low protein levels, high extract content, light color and high enzymatic activity.",110,1 +89,Pilsen (Franco-Belges),1.7,86,1.036,1.7,6,5.75,"Light in color and low in total protein, this Pilsen malt is produced from the finest European two-row barley. This malt is extremely well modified and can easily be mashed with a single-temperature infusion. Excellent malty character suitable for many German and Belgian styles.",60,1 +90,Pilsner (Castle),1.6,87,1.036,1.6,6,5.75,"An excellent base malt for pale lager, Belgian ales, and wheat beers. Pale color, low in protein, and results in a remarkably clean and light finished product.",60,1 +91,Pilsner (Global Malt),1.6,88,1.037,1.6,6,5.75,"Bright, clean, full-bodied character. Ideal for any European lager style and indispensable for pale lagers like Helles or pils. Suitable for single infusion malt, but many folks swear by the protein rest!",110,1 +92,Pilsner (Rahr),1.75,89,1.037,1.75,6,5.75,"high-quality, economical pilsner malt from Rahr Malting in Shakopee, MN. A bit lighter in color and lower in total protein than Rahr's standard 2-row (#G001). Can make up to 100% of the grist for a very pale beer. Great for lagers.",140,1 +93,"Pilsner, German (Saltzgitter)",1.6,89.5,1.037,1.6,6,5.75,"The finest European pilsner malt available to homebrewers. Lagers made from this malt have a bright, clean, full bodied character.",110,1 +94,"Pilsner, Bohemian (Weyermann)",1.9,90,1.037,1.9,6,5.75,"Czech-grown 2-row spring barley, processed specifically to impart full body, golden-blond color, and complex maltiness. Use for up to 100% of the grist for all lagers (especially Bohemian Pilsners) or Belgian ales.",110,1 +95,"Pilsner, Bohemian Floor Malted (Weyermann)",1.8,90.5,1.037,1.8,6,5.75,This is an exceptional Pilsner malt made in the traditional Bohemian fashion. The result is a slightly under-modefied malt with a unique and complex flavor.,110,1 +96,Rice Hulls ,0,91,1,0,1,0,"Lautering aid that will not affect color, flavor, body, or gravity of beer. Use up to 5% for wheat beers or high-protein mashes.",0,1 +97,Roasted Barley (Crisp),550,92,1.025,550,11,4.71,"Gives black color with ruby highlights and distinct, astringent roasted bitter flavor. Mandatory for dry Irish stouts. Use very small percentages to add color to Scottish ales and red ales.",0,1 +98,Roasted Wheat (Dingemanns),12,93,1.038,12,9,5.7,"(Tarwe Mout Roost 27) - Dingemans Roasted Wheat is a slightly roasted wheat that will lend nutty, bread-like flavors.",0,1 +99,"Roasted Wheat, Light (Briess)",300,94,1.026,300,11,4.71,"Use this grain when you want a sweet, coffee-like, grainy flavor and red to deep brown color. A little goes a long way. Roasted barley imparts the flavors associated with Irish Stout.",0,1 +100,Rye Malt (Weyermann),3.5,95,1.029,3.5,9,5.7,"Contributes a spicy rye flavor; use up to 50% for rye beers, also makes an interesting addition to smoked beers and wheat beers.",105,1 +101,Rye Malt (Briess),3.7,96,1.029,3.7,9,5.7,"Lends a spicy rye flavor to roggenbiers, ryePAs, and more. Fully modified, rice hulls recommended if used for more than 20% of the mash.",105,1 +102,Special B (Castle),147,97,1.031,147,10,,"An extremely dark caramel malt with a sharp, almost toffee like flavor. It will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian ales. ",0,1 +103,Special Roast (Briess),50,98,1.034,50,11,4.71,"Contributes a deep golden to brown color and toasty, biscuity, sour, and tangy flavors. Mash up to 10% for brown ale, porter, and other dark ales. ",0,1 +104,Stout Malt (Malting Company of Ireland),1.75,98.5,1.037,1.75,9,5.7,"Stout Malt is made with plump, round kernels with very low protein and high extract. Low kilning temps produce a very pale wort with high enzyme levels.",70,1 +105,Victory (Briess),28,99,1.035,28,9,5.7,"A trademark malt from a great American maltster. Use up to 15% in a mash. Gives deep gold to light brown color and biscuity, toasty, baking bread, and nutty flavors. Excellent for brown ales. ",0,1 +106,Vienna (Franco-Belges),2.7,100,1.035,2.7,8,5.56,"This malt will reinforce the color and aroma of all beer styles, particularly Eastern European and German style beers. Warm and slightly bready flavor.",50,1 +107,Vienna (Schill),3.1,101,1.035,3.1,8,5.56,"Lager malt kilned to a slightly darker color than Pilsner malt. Use up to 30% in a pale beer or up to 100% in an Oktoberfest or Vienna lager to achieve a dry, slightly toasty malt flavor.",50,1 +108,"Wheat Malt, Red (Rahr)",2.5,102,1.037,2.5,7,6.04,"Produced from North American grown wheat. Red wheat is a smaller, harder kernel that some brewers prefer in their wheat beers.",75,1 +109,"Wheat Malt, White (Rahr)",3,103,1.037,3,7,6.04,A domestic wheat malt; can be used for up to 50% of a grain bill.,75,1 +110,"Wheat, Dark (Weyermann)",7.5,104,1.037,7.5,7,6.04,"Use up to 50% for dark wheat beers, weizenbocks, or in smaller proportions to add body and head retention to other dark ales. Protein rest recommended.",60,1 +111,"Wheat, Pale (Weyermann)",1.5,105,1.037,1.5,7,6.04,"Use up to 80% for wheat beers, or in smaller proprtions to add body and head retention to Kolsch, altbier, and other ales. Protein rest recommended.",75,1 +112,"Wheat, Torrified (Briess)",1,105,1.036,1,7,6.04,"Torrified Wheat has been heat treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein. Torrified Wheat can be used in place of raw wheat when making Belgian-style White and Wit beers. Advantages over raw wheat include normal conversion time and higher yield. Add to the mash along with the malt. Mash as usual.",0,1 +113,"Wheat, Unmalted (Rahr)",1,106,1.036,1,7,6.04,"Unmalted Wheat is for use in producing authentic Belgian styles, most notably Wit and Lambics. A protein rest is highly recommended if used in mashing.",0,1 +114,Briess - CBW® Pilsen Light DME,2.04,150,1.044,2,1,0,"Subtle Malty - Base Malt, Carapils® Malt",0,0 +115,Briess - CBW® Golden Light DME,3.51,150,1.044,4,1,0,"Malty - Base Malt, Carapils® Malt",0,0 +116,Briess - CBW® Bavarian Wheat DME,2.78,150,1.044,3,1,0,"Neutral, Malty - Base Malt, Wheat Malt",0,0 +117,Briess - CBW® Sparkling Amber DME,7.94,150,1.044,10,1,0,"Rich Malty, Biscuity - Base Malt, Caramel 60L Malt, Munich Malt",0,0 +118,Briess - CBW® Traditional Dark DME,22.71,150,1.044,30,1,0,"Sweet, Intense Malty - Base Malt, Caramel 60L Malt, Munich Malt, Black Malt",0,0 +119,Briess - Maltoferm®  A-6000 Black Malt DME,2584,150,1.019,3500,1,0,Color Adjustment; Neutral Flavor At Low Usage Levels - Blend Of Dark Roasted Malts,0,0 +120,Briess - Organic Maltoferm® 10000 Light Malt DME,3.51,150,1.044,4,1,0,Malty - Organic Base Malt,0,0 +121,Muntons - Plain Extra Light DME,3.14,150,1.046,3.5,1,0,"Palest color English DME in the Munton's line. Ferments very dry. Use for pale ale, English summer ale, and bitter.",0,0 +122,Muntons - Plain Light DME,4.25,150,1.046,5,1,0,"Light-colored English DME, a bit darker than Extra-Light. Use for pale ale, IPA, and bitter.",0,0 +123,Muntons - Plain Wheat DME,3.88,150,1.046,4.5,1,0,"English DME made with pale malt and wheat. Use for English summer ales, wheat beers, or to add body to low-gravity bitter and mild.",0,0 +124,Muntons - Plain Amber DME,8.02,150,1.045,10.1,1,0,"Amber colored English dry malt extract, ferments dry with a malty flavor. Good for Scottish ales, ESB, milds, and brown ales.",0,0 +125,Muntons - Plain Dark DME,23.08,150,1.044,30.5,1,0,"Deeply colored English malt extract, ferments dry with a malty flavor. Good for porters, stout, and brown ales.",0,0 +126,Muntons - Plain Extra Dark DME,23.08,150,1.044,30.5,1,0,Very dark English malt extract with a full flavor. Good for porters or stout.,0,0 +127,"Brown Sugar, Light",20,108,1.044,20,1,0,Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content. Dark brown sugar contains 6.5% molasses.,0,0 +128,"Brown Sugar, Dark",40,107,1.044,40,1,0,Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content. Light brown sugar contains 3.5% molasses.,0,0 +129,"Candi Sugar, Blonde (Soft)",5,109,1.038,5,1,0,"Use this soft candi sugar in all of your Belgian beers to impart a wonderfully soft and well-rounded flavor that you have never had in your beers before! A by-product of the rock candi and candi syrup making processes, soft sugar is made up of tiny crystals of beet sugar that have been removed from the syrup by way of a centrifuge. These crystals have a more intense flavor than the traditional sugar rocks American brewers are used to seeing. This is the same candi sugar used by the famous Rochefort brewery in Belgium. Soft and delicate candi syrup flavor and light color.",0,0 +130,"Candi Sugar, Brown (Soft)",40,110,1.032,40,1,0,"Use this soft candi sugar in all of your Belgian beers to impart a wonderfully soft and well-rounded flavor that you have never had in your beers before! A by-product of the rock candi and candi syrup making processes, soft sugar is made up of tiny crystals of beet sugar that have been removed from the syrup by way of a centrifuge. These crystals have a more intense flavor than the traditional sugar rocks American brewers are used to seeing. This is the same candi sugar used by the famous Rochefort brewery in Belgium. Dark brown Soft Candi Sugar is full of dark candi syrup flavor but has a higher sugar content and is easier for some breweries to handle over a liquid sugar.",0,0 +131,"Candi Sugar, Clear (Hard)",0,111,1.046,0,1,0,"Imported from Belgium, this sugar is refined from sugar beets, and is 100% fermentable. 0°L.",0,0 +132,"Candi Sugar, Dark (Hard)",275,112,1.046,100,1,0,"Imported from Belgium, this sugar is refined from sugar beets, and is 100% fermentable. Rated at 275°L; actual color contribution is lower.",0,0 +133,"Candi Syrup, Clear",0,114,1.032,0,1,0,"A premium clear Belgian candi syrup made from beet sugar. Provides clean honey-like flavor to light Belgian Ales. Great for Tripels, Golden Strong ales, or anytime you're looking for increased drinkability and complexity",0,0 +134,"Candi Syrup, Amber",45,113,1.032,45,1,0,"This premium amber Belgian candi syrup is perfect for amber and brown Belgian ales. The syrup is made from beet sugar and has flavors of toffee, vanilla, and toasted bread.",0,0 +135,"Candi Syrup, Dark",90,116,1.032,80,1,0,"D-90 is a versatile dark candi syrup made with pure beet sugar. This syrup creates an unmistakable and subtle chocolate back-palate, toffee, and toasted bread flavors.",0,0 +136,"Candi Syrup, D2",180,115,1.032,180,1,0,"This premium extra dark Belgian candi syrup is made from beet sugar and date sugar and has deep flavors of fresh ground coffee, dark fruit, and toasted bread. Perfect for use in dark Belgian ales. 180 SRM",0,0 +137,Cane Sugar,0,117,1.046,0,1,0,Sucrose,0,0 +138,Corn Sugar,0,118,1.042,0,1,0,Dextrose,0,0 +139,"Honey, Basswood",2,120,1.04,2,1,0,Basswood is an ornamental shade tree that produces cream-colored flowers known for their nectar. Basswood honey has a fresh taste similar to green ripening fruit and a distinctive lingering flavor. ,0,0 +140,"Honey, Buckwheat",8,121,1.04,8,1,0,Buckwheat honey is pungent in flavor with molasses and malty tones and a lingering aftertaste. Buckwheat honey is also very dark in color.,0,0 +141,"Honey, Clover",1,122,1.04,1,1,0,Clover honey is light in color with a floral flavor and a pleasant mild taste.,0,0 +142,"Honey, Dandelion",2,123,1.04,2,1,0,Dandelion honey is rare and original becuuse it is harvested in late spring/early summer and is made from the nectar of dandelion flowers. It is yellow in color like the flower and is very sweet.,0,0 +143,"Honey, Orange Blossom",2,119,1.04,2,1,0,"Orange blossom honey is mild, with citrus-orange notes.",0,0 +144,"Honey, White Sage",3,124,1.04,3,1,0,"Delicate and light with a predominant sweet, clover-like flavor and an elegant floral aftertaste.",0,0 +145,"Honey, Wildflower",4,125,1.04,4,1,0,Light amber in color and is very sweet and robust. This wildflower is produced by placing hives in prairies and grasslands where bees have access to a wide variety of wild plants. The honey is naturally blended by the bees as they visit many different nectar sources.,0,0 +146,Lactose,0,126,1.035,0,1,0,"Lactose is a non-fermentable sugar used to sweeten Brown ales and Stouts. It gives a beer a creamy texture, or \milky\ flavor as it is called in some countries. ",0,0 +147,Lyle's Golden Syrup,0,127,1.036,0,1,0,,0,0 +148,Maltodextrine,0,128,1.04,0,1,0,"Maltodextrine is used largely in low gravity beers, and is a non-fermentable sugar added to the boil (up to 8 ounces in a 5 gallon batch) to add body and mouth-feel to the beer. Maltodextrine does not produce any flavors, and does not add alcohol to your beer.",0,0 +149,Maple Syrup,35,129,1.031,35,1,0,"Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species such as the bigleaf maple.",0,0 +150,"Molasses, Black Strap",80,130,1.04,80,1,0,"Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar.",0,0 +151,"Molasses, Full Flavor",80,131,1.04,80,1,0,"Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar.",0,0 +152,"Molasses, Mild Flavor",80,132,1.04,80,1,0,"Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar.",0,0 +153,Rice Syrup Solids,0,133,1.04,0,1,0,"Rice Syrup Solids are used to add alcohol and lighten the body of beers. You add them to the boil at the same time as your malt extract. This is the ingredient used in many American lagers, such as the \King\ of beers. ",0,0 +154,Treacle,100,134,1.035,100,1,0,Treacle is any syrup made during the refining of sugar and is defined as \ uncrystallized syrup produced in refining sugar\.,0,0 +155,Turbinado,10,149,1.044,10,1,0,Turbinado sugar is a raw sugar that is obtained or crystallized from the initial pressing of sugar cane.,0,0 +156,Mott's Original Apple Juice,2,148,1.051,2,1,0,"100% juice. 100% yum. Mott’s juices offer refreshing taste in a convenient assortment of sizes. Enjoy the family size bottle at home or pack some of our 6.75 fl oz boxes or 8 fl oz bottles for kiddies on the go. Whatever flavor you choose, your family gets at least half a cup of fruit in every drink. So go ahead and try them all.",0,0 +157,Mott's Original Natural Apple Juice,4,150,1.046,4,1,0,"100% juice. 100% yum. Mott’s juices offer refreshing taste in a convenient assortment of sizes. Enjoy the family size bottle at home or pack some of our 6.75 fl oz boxes or 8 fl oz bottles for kiddies on the go. Whatever flavor you choose, your family gets at least half a cup of fruit in every drink. So go ahead and try them all.",0,0 diff --git a/templates/static/db_constants/fermentables.csv b/templates/static/db_constants/fermentables.csv new file mode 100644 index 0000000..b563c1f --- /dev/null +++ b/templates/static/db_constants/fermentables.csv @@ -0,0 +1,157 @@ +1,0 - None,0,0,1,0,0,A vast void of nothingness.,0,0 +2,2-Row Malt (Rahr),1.7,3,1.038,1.7,2,"A fantastic and economical all-purpose base malt. It is made from Harrington barley grown on the western prairies and malted in Minnesota. It is high in enzymes, well modified, clean and smooth. Easily converts with a single step infusion mash.",140,1 +3,2-Row Malt (Briess),1.75,4,1.038,1.75,2,"Probably the most commonly used base malt in all-grain or partial-mash brewing. Yields a slightly higher extraction rate than 6-Row. 2-Row is well modified, smooth, and high in enzymes. A single step infusion mash will easily convert 2-Row, but a protein rest is recommended to improve clarity. ",140,1 +4,2-Row Malt (MaltEurope),2,5,1.038,2,2,An excellent plain American 2-row malt grown in and around Montana and used by many US pro brewers. Good for single infusion mashes; works well with adjuncts.,140,1 +5,2-Row Brewers Malt (Briess),1.8,5.5,1.038,1.8,2,"An American 2-row malt of exceptional quality. Very consistent malt with a clean, sweet malty flavor.",140,1 +6,2-Row Organic (Briess),1.8,6,1.037,1.8,2,"Base malt made from organically-grown 2-row barley, certified by Oregon Tilth. Mild, malty flavor. Suitable for all beer styles. ",140,1 +7,6-Row Malt (Rahr),1.7,7,1.035,1.7,3,"Optimized for adjunct brewing—its high enzyme content easily converts high percentages of unmalted corn, rice, oats, etc. Six-row is also useful in lautering mashes with huskless grains due to it high husk content.",160,1 +8,Acidulated Malt (Weyermann),1.8,8,1.027,1.8,9,pH 3.4-3.6. Include 1 to 10% to lower mash and wort pH. Good for brewing pilsner with soft water. Recommended by Weyermann for pils and hefeweizen mashes.,0,1 +9,Amber Malt (Crisp),7,9,1.035,7,9,"Made from ale malt. Warm, pleasant, biscuit flavor with coffee undertones. This is a versatile malt for the all grain or partial mash brewer. Try a 1/2 lb. In a nut brown or red ale. ",25,1 +10,Aromatic Malt (Castle),19,10,1.036,19,10,A mildly kilned malt that has a strong malt aroma and rich color. Use 1-10%.,25,1 +11,Ashburne Mild (Briess),5.3,11,1.037,5.3,9,"A high-kilned base malt for elevated sweet, malty flavor and aroma and rich, golden color. Ideal for mild, brown, and amber ales. ",65,1 +12,Beechwood Smoked Malt (Weyermann),2.3,12,1.037,2.3,9,"Also known as Rauchmalt, Weyermann's famous beechwood-smoked malt can make up to 100% of the grist for classic Bamberger Rauchbier. Use smaller percentages to add smoke character to bock, helles, hefeweizen, porters, Scottish ales, brown ales, etc.",110,1 +13,Biscuit Malt (Crisp),24.5,13,1.036,24.5,11,"Toasted malt that contributes a warm, earthy flavor, with an aroma described as warm bread or biscuit flavor and will lend a granet-brown color",25,1 +14,Black Malt (Briess),500,14,1.025,500,11,"As implied by the name, this malt will give a sharp roasted flavor and deep red to black color. Used in porters, stouts, and dark ales and lagers. Midwest suggests using this malt in moderation.",0,1 +15,Black Malt (Simpsons),550,15,1.025,550,11,"Made by roasting white malt at a higher temperature than that used to produce Chocolate Malts. Sharp flavor and black color, with a smoother flavor than roasted barley. Small percentages add reddish color to Scottish ales, red ales, and bitter. Higher percentages give pronounced roasted flavor and aroma and black color. Ideal for sweet stout and robust porter.",0,1 +16,"Black Malt, Debittered (Castle)",550,16,1.025,550,11,A unique malt for adding deep color without the astringency of other highly roasted malts. Great for Schwarzbier and oatmeal or sweet stout. ,0,1 +17,BlackPrinz (Briess),500,17,1.025,500,11,"Intensely roasted from hulless barley, Blackprinz® Malt is an amazingly smooth and mellow flavored black malt without bitter, astringent, dry flavors or aftertaste. Despite its delicate and clean flavor Blackprinz® Malt won't disappoint the eye, delivering exceptionally deep color to dark beers or a slight to intense boost of color to other beer styles. The hints of toasted malty flavor that come through at slightly higher usage rates makes Blackprinz® Malt a truly unique member of the black malt category.",0,1 +18,Brown Malt (Crisp),65,18,1.032,65,9,Made from green malt. Imparts a dark roasted flavor and bitterness to beer. Works great in older styles of English ales such as brown ales and mild stouts and porters. ,0,1 +19,CaraAmber (Weyermann),27,19,1.034,27,10,"Intesifies the aroma and color of dark beers, particularly German altbiers, stouts, bocks and porters. ",0,1 +20,CaraAroma (Weyermann),130,20,1.033,130,10,"Imparts fuller body and improved malt aroma to dark beers, particularly German altbiers, stouts, bocks and porters.",0,1 +21,Carafa I (Weyermann),337,21,1.032,337.5,11,"Dehusked Carafa I intensifies the aroma and color of dark beers while contributing very low astringency —very smooth. Use 1-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amounts can be used for color adjustment in amber beers. Also nice in stouts and porters.",0,1 +22,Carafa II (Weyermann),430,22,1.032,430,11,"Dehusked Carafa II intensifies the aroma and color of dark beers while contributing very low astringency —very smooth. Use 1-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amounts can be used for color adjustment in amber beers. Also nice in stouts and porters.",0,1 +23,Carafa III (Weyermann),525,23,1.032,525,11,"Dehusked Carafa III intensifies the aroma and color of dark beers while contributing very low astringency —very smooth. Use 1-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amounts can be used for color adjustment in amber beers. Also nice in stouts and porters.",0,1 +24,CaraFoam (Weyermann),1.8,24,1.036,1.8,10,"German dextrin malt with lovely, delicate malt character. Improves head retention and body. Recommended for pilsners and pale lagers.",0,1 +25,CaraHell (Weyermann),11,25,1.035,11,10,"Imparts a full, round malt flavor and gold color. Very versatile - use up to 15% in pale ale, Oktoberfest, Maibock, and hefeweizen.",0,1 +26,CaraMalt (Simpsons),34,26,1.034,34,10,"Made from green malt. Imparts a light flavor, and slight red hue. Great for dark lagers and ales. Will contribute dextrins and add to foam stability. This grain may be steeped or mashed.",0,1 +27,Caramel_10 (Briess),10,27,1.035,10,10,"Contributes body, foam stability, color, and flavor. Use 3-15% for golden color, and candylike sweetness and mild caramel flavor. ",0,1 +28,Caramel_20 (Briess),20,29,1.035,20,10,"Contributes body, foam stability, color, and flavor. Use 3-15% for golden color, and candylike sweetness and mild caramel flavor. ",0,1 +29,Caramel_40 (Briess),40,30,1.034,40,10,"Briess caramel malts contribute body, foam stability, color, and flavor. Use 3-15% 40L for golden to light-red color, and sweet caramel/toffee flavor. ",0,1 +30,Caramel_60 (Briess),60,31,1.034,60,10,"Contributes body, foam stability, color, and flavor. Use 3-15% for golden to light red color, and sweet, pronounced caramel flavor. ",0,1 +31,Caramel_80 (Briess),80,32,1.034,80,10,"Contributes body, foam stability, color, and flavor. Use 3-15% for red to deep red color, and pronounced caramel, burnt sugar, and raisin flavor. ",0,1 +32,Caramel_90 (Briess),90,33,1.033,90,10,"Contributes body, foam stability, color, and flavor. Use 3-15% for red to deep red color and pronounced caramel, burnt sugar, and raisin flavor. Use in amber or red ales, bock, stout, and porter. ",0,1 +33,Caramel_120 (Briess),120,28,1.033,120,10,"Briess caramel malts contribute body, foam stability, color, and flavor. Use 3-15% in amber or dark beers for deep red color and pronounced caramel, burnt sugar, raisin, and prune flavor. ",0,1 +34,Caramel Pils (Crisp),6,34,1.036,6,10,"A very pale caramel malt. Contributes a subtle caramel flavor. The malting process creates a 'floury' endosperm that will yield fermentable sugars when mashed with base malts. Steep Caramel Pils in quantities under a pound to add a light caramel flavor, but mash it with other grains for the full effect.",0,1 +35,CaraMunich (Castle),47,35,1.034,47,10,"An excellent all-purpose caramel malt. Round, sweet character with toasty overtones and deep gold to copper color, depending on usage. Used extensively in amber and dark Belgian ales. We like it for amber and dark lagers as well. ",0,1 +36,CaraMunich I (Weyermann),34,36,1.034,34,10,"Deep gold to pale copper color and sweet malty flavor and aroma. Use 5-10% for enhanced body and malt character in Oktobefest, Altbier and bock; 1-5% for other amber beers.",0,1 +37,CaraMunich II (Weyermann),46,37,1.034,46,10,"Deep gold to copper color and mildly toasty sweet flavor and aroma. Use 5-10% for enhanced body and malt character in Oktobefest, Altbier and bock; 1-5% for other amber beers.",0,1 +38,CaraMunich III (Weyermann),57,38,1.034,56,10,"Copper color and moderately toasty sweet flavor and aroma. Use 5-10% for enhanced body and malt character in Oktobefest, Altbier and bock; 1-5% for other amber beers.",0,1 +39,CaraPils/Dextrine (Briess),1.5,39,1.036,1.5,10,"Briess Carapils is a trademarked dextrin malt. 1-5% adds foam stability, body, and palate fullness to beer and significantly enhances head retention. Although it appears darker than pale malt, it has a clear, glassy endosperm and does not contribute significantly to beer color or flavor. ",0,1 +40,CaraRed (Weyermann),20,40,1.035,20,10,"Provides fuller body and imparts a deep, saturated red color, particularly to red ales and lagers, Scottish ales, bocks and altbiers.",0,1 +41,CaraStan (Bairds),35,41,1.034,35,10,Bairds Carastan is a British crystal malt with a caramel/toffee flavor and hints of toasted bread.,0,1 +42,"CaraStan, Light (Bairds)",15,42,1.035,15,10,Similar to Bairds Carastan but kilned at a lower temperature. Pleasant toffee flavor.,0,1 +43,CaraVienne (Castle),20,43,1.035,21,10,"An excellent all-purpose caramel malt. Round, sweet character and golden to light copper color, depending on usage. Ideal for Belgian ales. ",0,1 +44,CaraWheat (Weyermann),45,44,1.034,45.5,10,Malted wheat that has been steeped and kilned to create a caramel malt. Emphasizes wheat aroma and flavor and adds color; use up to 15% for dunkelweizen and hefeweizen.,0,1 +45,Cherrywood Smoked Malt (Briess),2,45,1.037,2,9,"This unique malt is produced in small batches and smoked over cherry wood, resulting in an enzyme-active malt that contributes an intense yet smooth and sweet smoke flavor and aroma. Recommended for Bamberg-style Rauchbier and other smoked beers, porters, Oktoberfests, and Scottish ale. At 5-10% of the grist it will contribute a noticeable smoke character in lighter styles; at 30-60% it will contribute a pronounced smoke character to Bamberg-style lagers, Rauchbock, and porters. ",140,1 +46,"Chocolate Malt, Pale (Fawcett)",215,50,1.034,215,11,"Less highly-roasted than regular chocolate malt. Adds color and a mild chocolate/coffee flavor to dark milds, stouts, and porters. ",0,1 +47,Chocolate Malt (Briess),350,46,1.028,350,11,"Chocolate malt will give your beer a warm, nutty, chocolate-like flavor. Just a few ounces in a batch will impart a slight brown color. Use up to a pound in porters and stouts and dark lagers.",0,1 +48,Chocolate Malt (Simpsons),412,47,1.034,412.5,11,"A classic malt for stout, porter, and brown ale. Provides color for a wide variety of dark beer styles. At small percentages gives a brown color and mild roasted flavor, larger amounts for strong bittersweet chocolate flavor and near black color.",0,1 +49,Chocolate Rye (Weyermann),239,48,1.031,239,11,"Use 1-5% to add color and a subtle roasty character to Dunkelweizen, Roggenbier, or other specialty ales.",0,1 +50,Chocolate Wheat (Weyermann),400,49,1.033,400,11,"Malted wheat that has been steeped and roasted to create a very dark color. Adds deep color and roasted character. Use 1 to 5% for altbier, dunkelweizen, stout and porter.",0,1 +51,Coffee Malt (Simpsons),150,51,1.029,150,11,"As the name suggests the first smell of this grain brings out a rich coffee flavor that will add complexity to any dark ale.",0,1 +52,Crystal Rye (Fawcett),75,52,1.034,75,10,"Will lend a dry, licorice, toffee flavor. Great for use in complex, multi-grain brews where that extra special something is required.",0,1 +53,"Crystal, Dark (Simpsons)",75,53,1.034,75,10,"Contributes a strong reddish hue to milds, brown ales, and other dark beers. The long kilning of this malt imparts a roasty edge on top of the malty sweetness of a crystal malt.",0,1 +54,"Crystal, Extra Dark (Simpsons)",160,54,1.033,160,10,Very dark English crystal malt with deep amber color and burnt sugar and dark fruit flavors.,0,1 +55,"Crystal, Medium (Simpsons)",55,55,1.034,55,10,Versatile English crystal malt imparts a rich gold to copper-red color and caramel flavor and increases foam stability.,0,1 +56,Distiller's Malt (Canada Malting),1.75,56,1.038,1.75,9,"At a rate of up to 100%, Canada Malting’s distiller’s malt is an excellent enzyme, amino nitrogen and starch source for a partial to full distiller’s mash. The well-modified malt, coupled with a gentle kilning cycle, produces high enzyme levels, which can be used to break down other starch sources.",140,1 +57,ESB Pale Malt (Gambrinus),3.5,57,1.037,3.5,2,A British-style pale-ale malt made from Canadian 2-row barley. Slightly sweeter and richer malt flavor than standard 2-row.,70,1 +58,Extra Special Malt (Briess),130,58,1.033,130,10,"Provides distinctive flavors (burnt sugar, woody, prunes) associated with darker, high gravity beers like Doppelbock. Can be used to enhance standard or lighter gravity beers to provide a richer, more complex flavor profile.",0,1 +59,Flaked Barley ,1,59,1.032,1,9,"Grainy taste and significantly increased head retention, creaminess, and body. Can make up to 20% of grist for classic dry Irish stouts. ",0,1 +60,Flaked Maize ,1,60,1.039,1,9,"Mild, neutral flavor in small amounts, moderate sweetness at higher percentages. Low rates sometimes used in English bitters. Can make up to 40% of grist for American lager styles. ",0,1 +61,Flaked Oatmeal ,1,61,1.032,1,9,Use up to 30% of grist total for a distinct full-bodied flavor and creamy texture. ,0,1 +62,Flaked Rice ,1,62,1.038,1,9,Lightens the body and increases crispness of a beer. Commonly used in American and Japanese lagers. Can be used for up to 40% of the grist. ,0,1 +63,Flaked Rye ,2,62,1.029,2,9,"Lends dry, crisp character and strong rye flavor. Use 5-10%. ",0,1 +64,Flaked Wheat ,2,64,1.036,2,9,Greatly increases head retention and body at as low as 8% of the grist; can make up to 40% of grist. ,0,1 +65,Golden Promise (Simpsons),1.85,65,1.038,1.85,2,"Malt from a traditional barley variety grown in Scotland. Golden Promise produces a mellow wort, with a sweet, clean flavor. This base malt is a must for authentic Scottish ales, great for English styles as well.",70,1 +66,Halcyon (Fawcett),2.6,66,1.038,2.6,2,"A floor-malted barley malt from a single barley variety (Halcyon), and produced by a centuries-old, family-owned maltster. Halcyon Pale Ale Malt is considered to be one of the last remaining \traditional\ English Pale Malts. Adds a degree of biscuit flavor to the beer. Brighter and lighter in flavor than Pearl, Halcyon is a great malt for the production of Real Ales. It tends to produce a less sweet wort than Maris Otter. All the base malts from Thomas Fawcett & Sons are grown by local, family farmers near the maltings area.",70,1 +67,Honey Malt (Gambrinus),25,67,1.034,25,10,Honey malt is Gambrinus Malting's best description for the unique European malt known as brumalt. Mash up to 10% for intense malt sweetness.,0,1 +68,Kiln Coffee (Franco-Belges),110,68,1.029,110,11,"This unique malt imparts a pleasant coffee flavor. Use it in stouts, porters, brown ales, and Scottish ales. ",0,1 +69,Kölsch Malt (Schill),4.5,69,1.037,4.5,9,"From a maltster co-op based in Osthofen, near Köln, this malt is used by some of the brewpubs in that city to make their trademark ale. Kölsch malt has a light, sweet and extremely \German\ flavor and aroma with a little bit of biscuit character. We've had good results using a multi-temp step mash with Kölsch malt, but a single infusion — although not traditional — works as well. Style nerds please take note: the maltster rates the color of this malt at 9 EBC. If you use 100% Kölsch malt for the grist of a Kölsch, you will be within spec according to Eric Warner's Kölsch (7-14 EBC, or 3.5-7 SRM — p. 51), but definitely on the dark end of the BJCP guidelines. If you are brewing for a competition, you may want to incorporate some pils or wheat malt into the grain bill to dilute the color.",110,1 +70,Maris Otter (Crisp),4,70,1.038,4,4,"This variety has long been a favorite of English brewers for its rich flavor and very forgiving brewing performance. Since this malt is fully modified, a protein rest is not necessary. This is a very popular base malt used in pale ales, bitters, porters, IPAs, stouts, barleywines and Scottish ales. Excellent yields and efficient run off make it the malt of choice for producing English style beers.",70,1 +71,"Maris Otter, Floor Malted (Warminster)",4.5,71,1.038,4.5,4,"This is a special craft malt from Britain's oldest working floor-malting facility. Still made by hand using many of the same methods as they were 200 years ago, Warminster's Maris Otter is a complex and bready malt. Use in any British style and many American styles for unparalleled depth of flavor.",70,1 +72,Melanoidin (Weyermann),27,72,1.034,27,10,"Adds red color and intensifies malt flavor and aroma. Mash up to 20% in amber and dark lagers, red ales, Scottish ales, bock and doppelbock.",0,1 +73,Midnight Wheat (Briess),550,72.5,1.025,550,11,A very dark roasted malt that provides body with very smooth and mild roasted flavor along with intense color. This malt won't add the bitterness or astringency of other roasted malts like Chocolate or Black Malt. Made from Wisconsin wheat.,0,1 +74,Munich (Best Malz),8.3,74,1.035,8.3,5,"High-kilned lager malt contributes an intense malt flavor and amber color. Use up to 100% for alt, dunkel, and bock; smaller percentages in pale or amber lagers and ales for enhanced malt character.",70,1 +75,Munich (Briess),10,73,1.035,10,5,"Munich-style malt that contributes a very robust, malty flavor when used at 5-15%. Well suited for contributing additional malty flavor in all beer styles.",70,1 +76,"Munich, Bonlander (Briess)",10,74.5,1.035,10,5,"A bready, sweet American Munich malt, made in the style of the classic European maltsters. Great for porters, brown ales, Oktoberfests, and Altbiers.",70,1 +77,"Munich, Dark (Schill)",15,75,1.035,15.5,5,"Darker than regular Munich malt, this will add color and a strong malt flavor to beer. Great for dark lagers. Mix this base malt with other base malts for a complex malt flavor and deeper color.",25,1 +78,Oak Smoked Pale Wheat Malt (Weyermann),3.1,75.5,1.037,3.1,7,"This is an heirloom malt known for its use in Gratzer/Grodziskie, a smoked wheat beer once popular in Northern Germany and Poland.",110,1 +79,Oat Malt (Fawcett),4,76,1.037,4,9,"There are not many malt companies that produce an oat malt — we know of only Thomas Fawcett and Sons. We love oat malt for the texture and warm, grainy flavor that it adds to stouts, porters, other robust British ales. ",70,1 +80,"Oats, Golden Naked (Simpsons)",10,77,1.037,10,9,"This unique product has a sweet berry-nut flavor. Used at a rate of 4-15% to add a deep golden hue, light caramel flavors, and a creamy, satiny finish.",0,1 +81,Optic Malt (Fawcett),2.75,78,1.038,2.7,9,Optic is a barley variety widely grown in the United Kingdom. We have been impressed with its highly aromatic qualities. Good for use as a base malt in British styles.,70,1 +82,Pale Ale Malt (Canada Malting),3.1,79,1.036,3.1,9,A well-modified malt that is kilned to a darker color than standard 2-row. Has a slight biscuity flavor.,140,1 +83,Pale Ale Malt (Castle),3.2,80,1.037,3.2,2,"Fully modified pale ale malt from Belgian two-row barley, easily converted by a single temperature mash. It is a good all-purpose pale malt, and great in Belgian ales. ",60,1 +84,Pale Ale Malt (Briess),3.5,81,1.036,3.5,2,"This malt is a less expensive alternative to British or Belgian pale ale malt. Slightly darker version of the Briess 2-row, comparable performance suited for any ale. Suitable when rich, malty flavors and additional color is desired. ",140,1 +85,Pale Ale Malt (Rahr),3.5,82,1.036,3.5,9,An economical domestic base malt for English and American ale styles. Kilned a bit higher than Rahr standard 2-row (3-4°L) for deeper color and flavor.,140,1 +86,Pearl Malt (Fawcett),2.1,83,1.038,2.1,2,"A floor-malted barley malt from a single barley variety (Pearl), and produced by a centuries-old, family-owned maltster. Fawcett's primary barley variety used by several of England's largest and finest breweries. As a base malt, Pearl lends a dry breadiness. Recommended for traditional Pale Ales.",70,1 +87,Peat Smoked Malt (Simpsons),2.5,84,1.034,2.5,9,"Phenol level 12-24. While the malt is in the kiln, peat moss outside the kiln is gently smoked over slow burning coals allowing its vapors to drift above the malt. Peat malt is used in the distilling of Scotland's finest whiskies, but has found favor with homebrewers and craft brewers in smoked beers. Adds intense iodine and seaweed smoke phenol character - a little goes a long way!",70,1 +88,Pilsen (Best Malz),1.7,85,1.037,1.7,6,"Pilsen malt for German Pilsner and other European styles. This malt is produced from high-quality two-row spring barley grown in the best German and European barley regions. Low protein levels, high extract content, light color and high enzymatic activity.",110,1 +89,Pilsen (Franco-Belges),1.7,86,1.036,1.7,6,"Light in color and low in total protein, this Pilsen malt is produced from the finest European two-row barley. This malt is extremely well modified and can easily be mashed with a single-temperature infusion. Excellent malty character suitable for many German and Belgian styles.",60,1 +90,Pilsner (Castle),1.6,87,1.036,1.6,6,"An excellent base malt for pale lager, Belgian ales, and wheat beers. Pale color, low in protein, and results in a remarkably clean and light finished product.",60,1 +91,Pilsner (Global Malt),1.6,88,1.037,1.6,6,"Bright, clean, full-bodied character. Ideal for any European lager style and indispensable for pale lagers like Helles or pils. Suitable for single infusion malt, but many folks swear by the protein rest!",110,1 +92,Pilsner (Rahr),1.75,89,1.037,1.75,6,"high-quality, economical pilsner malt from Rahr Malting in Shakopee, MN. A bit lighter in color and lower in total protein than Rahr's standard 2-row (#G001). Can make up to 100% of the grist for a very pale beer. Great for lagers.",140,1 +93,"Pilsner, German (Saltzgitter)",1.6,89.5,1.037,1.6,6,"The finest European pilsner malt available to homebrewers. Lagers made from this malt have a bright, clean, full bodied character.",110,1 +94,"Pilsner, Bohemian (Weyermann)",1.9,90,1.037,1.9,6,"Czech-grown 2-row spring barley, processed specifically to impart full body, golden-blond color, and complex maltiness. Use for up to 100% of the grist for all lagers (especially Bohemian Pilsners) or Belgian ales.",110,1 +95,"Pilsner, Bohemian Floor Malted (Weyermann)",1.8,90.5,1.037,1.8,6,This is an exceptional Pilsner malt made in the traditional Bohemian fashion. The result is a slightly under-modefied malt with a unique and complex flavor.,110,1 +96,Rice Hulls ,0,91,1,0,1,"Lautering aid that will not affect color, flavor, body, or gravity of beer. Use up to 5% for wheat beers or high-protein mashes.",0,1 +97,Roasted Barley (Crisp),550,92,1.025,550,11,"Gives black color with ruby highlights and distinct, astringent roasted bitter flavor. Mandatory for dry Irish stouts. Use very small percentages to add color to Scottish ales and red ales.",0,1 +98,Roasted Wheat (Dingemanns),12,93,1.038,12,9,"(Tarwe Mout Roost 27) - Dingemans Roasted Wheat is a slightly roasted wheat that will lend nutty, bread-like flavors.",0,1 +99,"Roasted Wheat, Light (Briess)",300,94,1.026,300,11,"Use this grain when you want a sweet, coffee-like, grainy flavor and red to deep brown color. A little goes a long way. Roasted barley imparts the flavors associated with Irish Stout.",0,1 +100,Rye Malt (Weyermann),3.5,95,1.029,3.5,9,"Contributes a spicy rye flavor; use up to 50% for rye beers, also makes an interesting addition to smoked beers and wheat beers.",105,1 +101,Rye Malt (Briess),3.7,96,1.029,3.7,9,"Lends a spicy rye flavor to roggenbiers, ryePAs, and more. Fully modified, rice hulls recommended if used for more than 20% of the mash.",105,1 +102,Special B (Castle),147,97,1.031,147,10,"An extremely dark caramel malt with a sharp, almost toffee like flavor. It will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian ales. ",0,1 +103,Special Roast (Briess),50,98,1.034,50,11,"Contributes a deep golden to brown color and toasty, biscuity, sour, and tangy flavors. Mash up to 10% for brown ale, porter, and other dark ales. ",0,1 +104,Stout Malt (Malting Company of Ireland),1.75,98.5,1.037,1.75,9,"Stout Malt is made with plump, round kernels with very low protein and high extract. Low kilning temps produce a very pale wort with high enzyme levels.",70,1 +105,Victory (Briess),28,99,1.035,28,9,"A trademark malt from a great American maltster. Use up to 15% in a mash. Gives deep gold to light brown color and biscuity, toasty, baking bread, and nutty flavors. Excellent for brown ales. ",0,1 +106,Vienna (Franco-Belges),2.7,100,1.035,2.7,8,"This malt will reinforce the color and aroma of all beer styles, particularly Eastern European and German style beers. Warm and slightly bready flavor.",50,1 +107,Vienna (Schill),3.1,101,1.035,3.1,8,"Lager malt kilned to a slightly darker color than Pilsner malt. Use up to 30% in a pale beer or up to 100% in an Oktoberfest or Vienna lager to achieve a dry, slightly toasty malt flavor.",50,1 +108,"Wheat Malt, Red (Rahr)",2.5,102,1.037,2.5,7,"Produced from North American grown wheat. Red wheat is a smaller, harder kernel that some brewers prefer in their wheat beers.",75,1 +109,"Wheat Malt, White (Rahr)",3,103,1.037,3,7,A domestic wheat malt; can be used for up to 50% of a grain bill.,75,1 +110,"Wheat, Dark (Weyermann)",7.5,104,1.037,7.5,7,"Use up to 50% for dark wheat beers, weizenbocks, or in smaller proportions to add body and head retention to other dark ales. Protein rest recommended.",60,1 +111,"Wheat, Pale (Weyermann)",1.5,105,1.037,1.5,7,"Use up to 80% for wheat beers, or in smaller proprtions to add body and head retention to Kolsch, altbier, and other ales. Protein rest recommended.",75,1 +112,"Wheat, Torrified (Briess)",1,105,1.036,1,7,"Torrified Wheat has been heat treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein. Torrified Wheat can be used in place of raw wheat when making Belgian-style White and Wit beers. Advantages over raw wheat include normal conversion time and higher yield. Add to the mash along with the malt. Mash as usual.",0,1 +113,"Wheat, Unmalted (Rahr)",1,106,1.036,1,7,"Unmalted Wheat is for use in producing authentic Belgian styles, most notably Wit and Lambics. A protein rest is highly recommended if used in mashing.",0,1 +114,Briess - CBW® Pilsen Light DME,2.04,150,1.044,2,1,"Subtle Malty - Base Malt, Carapils® Malt",0,0 +115,Briess - CBW® Golden Light DME,3.51,150,1.044,4,1,"Malty - Base Malt, Carapils® Malt",0,0 +116,Briess - CBW® Bavarian Wheat DME,2.78,150,1.044,3,1,"Neutral, Malty - Base Malt, Wheat Malt",0,0 +117,Briess - CBW® Sparkling Amber DME,7.94,150,1.044,10,1,"Rich Malty, Biscuity - Base Malt, Caramel 60L Malt, Munich Malt",0,0 +118,Briess - CBW® Traditional Dark DME,22.71,150,1.044,30,1,"Sweet, Intense Malty - Base Malt, Caramel 60L Malt, Munich Malt, Black Malt",0,0 +119,Briess - Maltoferm®  A-6000 Black Malt DME,2584,150,1.019,3500,1,Color Adjustment; Neutral Flavor At Low Usage Levels - Blend Of Dark Roasted Malts,0,0 +120,Briess - Organic Maltoferm® 10000 Light Malt DME,3.51,150,1.044,4,1,Malty - Organic Base Malt,0,0 +121,Muntons - Plain Extra Light DME,3.14,150,1.046,3.5,1,"Palest color English DME in the Munton's line. Ferments very dry. Use for pale ale, English summer ale, and bitter.",0,0 +122,Muntons - Plain Light DME,4.25,150,1.046,5,1,"Light-colored English DME, a bit darker than Extra-Light. Use for pale ale, IPA, and bitter.",0,0 +123,Muntons - Plain Wheat DME,3.88,150,1.046,4.5,1,"English DME made with pale malt and wheat. Use for English summer ales, wheat beers, or to add body to low-gravity bitter and mild.",0,0 +124,Muntons - Plain Amber DME,8.02,150,1.045,10.1,1,"Amber colored English dry malt extract, ferments dry with a malty flavor. Good for Scottish ales, ESB, milds, and brown ales.",0,0 +125,Muntons - Plain Dark DME,23.08,150,1.044,30.5,1,"Deeply colored English malt extract, ferments dry with a malty flavor. Good for porters, stout, and brown ales.",0,0 +126,Muntons - Plain Extra Dark DME,23.08,150,1.044,30.5,1,Very dark English malt extract with a full flavor. Good for porters or stout.,0,0 +127,"Brown Sugar, Light",20,108,1.044,20,1,Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content. Dark brown sugar contains 6.5% molasses.,0,0 +128,"Brown Sugar, Dark",40,107,1.044,40,1,Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content. Light brown sugar contains 3.5% molasses.,0,0 +129,"Candi Sugar, Blonde (Soft)",5,109,1.038,5,1,"Use this soft candi sugar in all of your Belgian beers to impart a wonderfully soft and well-rounded flavor that you have never had in your beers before! A by-product of the rock candi and candi syrup making processes, soft sugar is made up of tiny crystals of beet sugar that have been removed from the syrup by way of a centrifuge. These crystals have a more intense flavor than the traditional sugar rocks American brewers are used to seeing. This is the same candi sugar used by the famous Rochefort brewery in Belgium. Soft and delicate candi syrup flavor and light color.",0,0 +130,"Candi Sugar, Brown (Soft)",40,110,1.032,40,1,"Use this soft candi sugar in all of your Belgian beers to impart a wonderfully soft and well-rounded flavor that you have never had in your beers before! A by-product of the rock candi and candi syrup making processes, soft sugar is made up of tiny crystals of beet sugar that have been removed from the syrup by way of a centrifuge. These crystals have a more intense flavor than the traditional sugar rocks American brewers are used to seeing. This is the same candi sugar used by the famous Rochefort brewery in Belgium. Dark brown Soft Candi Sugar is full of dark candi syrup flavor but has a higher sugar content and is easier for some breweries to handle over a liquid sugar.",0,0 +131,"Candi Sugar, Clear (Hard)",0,111,1.046,0,1,"Imported from Belgium, this sugar is refined from sugar beets, and is 100% fermentable. 0°L.",0,0 +132,"Candi Sugar, Dark (Hard)",275,112,1.046,100,1,"Imported from Belgium, this sugar is refined from sugar beets, and is 100% fermentable. Rated at 275°L; actual color contribution is lower.",0,0 +133,"Candi Syrup, Clear",0,114,1.032,0,1,"A premium clear Belgian candi syrup made from beet sugar. Provides clean honey-like flavor to light Belgian Ales. Great for Tripels, Golden Strong ales, or anytime you're looking for increased drinkability and complexity",0,0 +134,"Candi Syrup, Amber",45,113,1.032,45,1,"This premium amber Belgian candi syrup is perfect for amber and brown Belgian ales. The syrup is made from beet sugar and has flavors of toffee, vanilla, and toasted bread.",0,0 +135,"Candi Syrup, Dark",90,116,1.032,80,1,"D-90 is a versatile dark candi syrup made with pure beet sugar. This syrup creates an unmistakable and subtle chocolate back-palate, toffee, and toasted bread flavors.",0,0 +136,"Candi Syrup, D2",180,115,1.032,180,1,"This premium extra dark Belgian candi syrup is made from beet sugar and date sugar and has deep flavors of fresh ground coffee, dark fruit, and toasted bread. Perfect for use in dark Belgian ales. 180 SRM",0,0 +137,Cane Sugar,0,117,1.046,0,1,Sucrose,0,0 +138,Corn Sugar,0,118,1.042,0,1,Dextrose,0,0 +139,"Honey, Basswood",2,120,1.04,2,1,Basswood is an ornamental shade tree that produces cream-colored flowers known for their nectar. Basswood honey has a fresh taste similar to green ripening fruit and a distinctive lingering flavor. ,0,0 +140,"Honey, Buckwheat",8,121,1.04,8,1,Buckwheat honey is pungent in flavor with molasses and malty tones and a lingering aftertaste. Buckwheat honey is also very dark in color.,0,0 +141,"Honey, Clover",1,122,1.04,1,1,Clover honey is light in color with a floral flavor and a pleasant mild taste.,0,0 +142,"Honey, Dandelion",2,123,1.04,2,1,Dandelion honey is rare and original becuuse it is harvested in late spring/early summer and is made from the nectar of dandelion flowers. It is yellow in color like the flower and is very sweet.,0,0 +143,"Honey, Orange Blossom",2,119,1.04,2,1,"Orange blossom honey is mild, with citrus-orange notes.",0,0 +144,"Honey, White Sage",3,124,1.04,3,1,"Delicate and light with a predominant sweet, clover-like flavor and an elegant floral aftertaste.",0,0 +145,"Honey, Wildflower",4,125,1.04,4,1,Light amber in color and is very sweet and robust. This wildflower is produced by placing hives in prairies and grasslands where bees have access to a wide variety of wild plants. The honey is naturally blended by the bees as they visit many different nectar sources.,0,0 +146,Lactose,0,126,1.035,0,1,"Lactose is a non-fermentable sugar used to sweeten Brown ales and Stouts. It gives a beer a creamy texture, or \milky\ flavor as it is called in some countries. ",0,0 +147,Lyle's Golden Syrup,0,127,1.036,0,1,,0,0 +148,Maltodextrine,0,128,1.04,0,1,"Maltodextrine is used largely in low gravity beers, and is a non-fermentable sugar added to the boil (up to 8 ounces in a 5 gallon batch) to add body and mouth-feel to the beer. Maltodextrine does not produce any flavors, and does not add alcohol to your beer.",0,0 +149,Maple Syrup,35,129,1.031,35,1,"Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species such as the bigleaf maple.",0,0 +150,"Molasses, Black Strap",80,130,1.04,80,1,"Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar.",0,0 +151,"Molasses, Full Flavor",80,131,1.04,80,1,"Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar.",0,0 +152,"Molasses, Mild Flavor",80,132,1.04,80,1,"Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar.",0,0 +153,Rice Syrup Solids,0,133,1.04,0,1,"Rice Syrup Solids are used to add alcohol and lighten the body of beers. You add them to the boil at the same time as your malt extract. This is the ingredient used in many American lagers, such as the \King\ of beers. ",0,0 +154,Treacle,100,134,1.035,100,1,Treacle is any syrup made during the refining of sugar and is defined as \ uncrystallized syrup produced in refining sugar\.,0,0 +155,Turbinado,10,149,1.044,10,1,Turbinado sugar is a raw sugar that is obtained or crystallized from the initial pressing of sugar cane.,0,0 +156,Mott's Original Apple Juice,2,148,1.051,2,1,"100% juice. 100% yum. Mott’s juices offer refreshing taste in a convenient assortment of sizes. Enjoy the family size bottle at home or pack some of our 6.75 fl oz boxes or 8 fl oz bottles for kiddies on the go. Whatever flavor you choose, your family gets at least half a cup of fruit in every drink. So go ahead and try them all.",0,0 +157,Mott's Original Natural Apple Juice,4,150,1.046,4,1,"100% juice. 100% yum. Mott’s juices offer refreshing taste in a convenient assortment of sizes. Enjoy the family size bottle at home or pack some of our 6.75 fl oz boxes or 8 fl oz bottles for kiddies on the go. Whatever flavor you choose, your family gets at least half a cup of fruit in every drink. So go ahead and try them all.",0,0 diff --git a/templates/static/db_constants/gravity_correction_chart.csv b/templates/static/db_constants/gravity_correction_chart.csv new file mode 100644 index 0000000..3e1c1f3 --- /dev/null +++ b/templates/static/db_constants/gravity_correction_chart.csv @@ -0,0 +1,12 @@ +1,80,27,0.002 +2,90,32,0.004 +3,100,38,0.006 +4,110,43,0.008 +5,120,49,0.01 +6,130,54,0.013 +7,140,60,0.016 +8,150,66,0.018 +9,160,71,0.022 +10,170,77,0.025 +11,190,88,0.033 +12,212,100,0.04 diff --git a/templates/static/db_constants/hops.csv b/templates/static/db_constants/hops.csv new file mode 100644 index 0000000..9525950 --- /dev/null +++ b/templates/static/db_constants/hops.csv @@ -0,0 +1,136 @@ +1,None,0,0,0,0,0,0,0,0,0,0,0,0,None,None,None,None,None +2,Admiral,2,13.5,16,14.75,0,0,0,1,1,5,3,8,Known for its bittering potential.,"U.K. Challenger, U.K. Northdown, U.K. Target",United Kingdom,Unknown,Bred from Challenger hops and Northdown hops at Wye College and released in 1998. Developed to expand the number of bittering hops available in the UK. +3,Aged Debittered Hops,2.5,0,0,0,1,1,1,1,1,1,1,0,Used in brewing Lambics,,,Unknown, +4,Ahtanum,3,4,6.3,5.15,0,3,6,4,4,4,0,3.2,"Floral, citrus, sharp, and piney.","Amarillo, Cascade",USA,Fair,"Ahtanum is grown by Yakima Chief Ranches in Yakima, Washington. Ahtanum is a good alternative to Cascade or Amarillo hops, but has more citrus grapefruit notes and less bitterness than Cascade." +5,Amarillo,4,8,9,8.5,1,7,1,7,1,1,1,4.5,"A flowery, citrus-like aroma with medium bittering value that is gaining acceptance as a substitute for Cascade due to its hardy nature.","Cascade, Centennial",USA,Good,"A newer variety, Amarillo Hops are privately grown only by Virgil Gamache Farms in Toppenish, Washington. Has a lemon to grapefruit citrus quality and are good for bittering. Similar to Cascade, but qualities are more pronounced." +6,Apollo,5,15,19,17,0,5,6,1,0,1,0,9.5,Strong grapefruit,Zeus,USA,Unknown,"This super high alpha variety was developed by the Hopsteiner Breeding Program and released in 2006. It is resistant to powdery and downy mildew. The very high alpha, good storage stability and low cohumulone ratio makes it an excellent choice for bittering. Added late into the boil it provides a strong grapefruit and hoppy note." +7,Aurora,6,6,8,7,4,2,2,3,0,2,1,4,European aroma,Northern Brewer,Yugoslavia,Unknown, +8,Belma,6.5,11,13,12,6,4,2,0,0,0,0,6.5,"very orange, slight grapefruit, tropical (but not mango/guava, more like pineapple), strawberry, and melon",,USA,Unknown,"Hops Direct, LLC and Puterbaugh Farms is excited to introduce a brand new and very unique hop of our very own. Over the past few years we have nurtured and developed a NEW hop variety ""Belma™"" exclusively grown here at Puterbaugh Farms. Dual-Purpose variety. Dr. Shellhammer from OSU tested Belma™ and created a Pale Ale Malt. He noted the following description: A very clean hop, with a very orange, slight grapefruit, tropical (but not mango/guava, more like pineapple), strawberry, and melon. As this is a very new variety, we welcome customer feedback and encourage you to write a review." +9,Bramling Cross,7,5,7,6,7,4,2,0,0,0,3,3.5,"Quite mild, fruity currant aroma.","U.K. Kent Golding, U.K. Progress, Whitbread Golding Variety",,Unknown, +10,Bravo,8,14,17,15.5,3,3,1,7,0,0,1,8.5,Pleasant fruity and floral aroma,"Apollo, Zeus",USA,Unknown,Bravo is a second generation super high alpha variety that was developed by the Hopsteiner Breeding Program and released in 2006. It has good resistance to powdery mildew.   Bravo is an excellent bittering hop that provides pleasant fruity and floral aroma characteristics. +11,Brewer's Gold,9,7,10,8.5,4,3,0,0,0,0,3,5,Bittering hop with neutral aroma character.,Bullion,United Kingdom,Poor,"Developed by professor Salmon in 1934 at Wye College. Mainly used for bittering and has a sharp or pungent quality. Blackcurrant, fruity, spicy aroma." +12,Bullion,10,6.5,9,7.75,5,0,0,0,0,0,5,4.5,A rich hop primarily used for bittering. Intense blackcurrant aroma.,"Columbus, Northern Brewer",United Kingdom,Poor,Bred in 1919 in England from a wild Manitoban female crossed with an English male hop. Mainly used for bittering and has strong black currant characteristics. Limited growing in the USA. +13,Cascade (Aregentina),11,3,5,4,0,0,2,3,3,1,6,2.5,Different than US grown Cascades with more of a spicy flavor and lemony aroma.,Any noble hops,Aregentina,Poor, +14,Cascade (New Zealand),12,6,8,7,0,5,0,2,0,5,0,4,"Similar to US Cascade, has floral, citrus grapefruit character.","Ahtanum, Cascade, Centennial",New Zealand,Poor, +15,Cascade (U.S.),13,4.5,7,5.75,0,4,0,2,0,4,0,3.5,"Pleasant, flowery, spicy, and citrusy. Can have a grapefruit flavor.","Amarillo, Centennial, possibly Columbus",USA,Poor,"Developed in Oregon, Cascade hops are the first American hop variety accepted for commercial use in 1972, and now the most widely used hop by craft brewers in the USA. It is a cross-breed of Fuggles and Serebrianker from Russia. Good for flavor and aroma with a grapefruit citrus character. Good for dry-hopping." +16,Calypso,13.5,15.7,15.7,15.7,4,4,1,0,0,0,0,7.9,"Dual purpose, pleasently complex, fruity aroma, hints of pear and apple, notes of earthy tea.",,USA,Unknown, +17,Celeia,14,3,6,4.5,0,3,0,3,0,0,0,3,"Moderate and pleasant zesty bitterness with matching floral aroma, making its use widespread in both ale and lager brewing. Stores very well.",Styrian Golding,Czechoslovakia,Unknown, +18,Centennial,15,8,11.5,9.75,0,3,0,5,5,0,0,5.8,Medium with floral and citrus tones.,"Cascade, possibly Columbus",USA,Poor,"Centennial was first bred in Washington in 1974 by crossing Brewers Gold hops with Fuggle, East Kent Golding, Bavarian and an N/A variety (USDA). Good for aroma and bittering. Floral and citrus character." +19,Challenger,16,6.5,8.5,7.5,2,4,2,5,0,0,6,4.3,"Mild to moderate, quite spicy.","Northern Brewer, U.S. or German Perle",United Kingdom,Good,"Introduced in 1972 at Wye College in England, this variety was developed from German Northern Brewer hops. Mild to moderate intensity and excellent for bittering. Also used for flavor and aroma. Spicy aroma. Blends well with other hops." +20,Chelan,16.5,12,14.5,13.25,0,4,0,4,0,0,0,7.3,Similar to galena,,USA,Unknown,"Chelan is a high alpha variety with a very high percentage of beta acids. The variety was developed through the John I. Haas, Inc., breeding program and released in 1994. It is a daughter of Galena and therefore has analytical data similar to Galena." +21,Chinook,17,10,14,12,3,3,0,1,1,7,4,7,"Mild to medium-heavy, spicy, piney, and grapefruity.","Columbus, Northern Brewer, Nugget, U.K. Target",USA,Fair,"Released in 1985, this breed was developed by combining Petham Golding with the USDA 63012 male. Primarily grown in the Yakima, Washington area. Mainly used for bittering, sometimes for aroma. Mild to medium-heavy, spicy, piney, and grapefruity character." +22,Citra,18,11,14,12.5,1,8,1,8,0,0,0,7,"Fruity, passionfruit",,USA,Unknown,"A very new cross-breed of Hallertau MF, U.S. Tettnanger, East Kent Golding, Bavarian, and Brewers Gold released in 2008. Has a very fruity (passionfruit) character and is good for dry-hopping." +23,Cluster,19,5.5,-8.5,-1.5,2,2,1,4,2,0,4,4.3,Medium and quite spicy.,Galena,USA,Good,Cluster is the original American hop likely developed as a cross-breed of wild American hops and strains brought over by the Dutch and English in the 1600's. Used as a general purpose hop with medium bittering potential. Spicy character. Limited acreage grown today. +24,Columbus,20,11,16,13.5,1,0,0,2,2,0,6,8,"Earthy, spicy, pungent, with a light citrus character.","Chinook, Northern Brewer, Nugget, U.K. Target, Zues",USA,Poor,"Also known as Tomahawk and Zues this hop was developed by the HopUnion breeding program. Earthy, spicy, pungent, with a light citrus character. Excellent for dry-hopping." +25,Comet,20.5,11,11,11,0,6,4,5,1,0,0,5.5,"bittering hop, wild american aroma",Galena,USA,Unknown, +26,Crystal,21,2,4.5,3.25,1,3,0,5,6,4,2,2.3,"Mild and pleasant, spicy and flowery.","French Strisslespalt, Hallertauer, Hersbrucker, Liberty, Mt. Hood",USA,Fair,"Developed in Corvallis, Oregon, Crystal is a triploid (3 chromosomes and seedless) aroma-type breed, released for commercial production in 1993. It originates from a seedling selection of Hallertau and USDA 21381M. Mild floral and spicy aroma." +27,Delta,22,5.5,7,6.25,5,4,1,0,0,0,0,3.5,"Slightly spicy, hint of citrus",,USA,Very Good,"Developed by Hopsteiner, this hop is a aroma-type hop, originated from a cross between Fuggle and a male derived from Cascade. It is slightly spicy with a hint of citrus." +28,East Kent Goldings,23,4,5.5,4.75,2,0,0,1,3,0,6,2.8,"Gentle, fragrant, and pleasant.","U.K. Progress, U.S. Golding, Whitbread Golding Variety",United Kingdom,Fair,"Golding is a group of hops originally from England. English Goldings grown in East Kent are a premium hop, called East Kent Golding. Kent Goldings are from Kent, and those from everywhere else are simply referred to as Goldings. A variety is also grown Oregon and Washington. They are mostly used for aroma and have a floral and sweet character." +29,Eroica,24,9,12,10.5,5,0,0,0,0,0,7,6,Strong but pleasant aroma.,"Chinook, Galena, Nugget",USA,Unknown, +30,Falconer's Flight,24.4,10,12,11,0,7,4,4,0,4,0,6,"Tropical Fruit, Citrus, floral, lemon and Grapefruit character (the best of the best)",,USA,Unknown,"An exclusive proprietary hop blend created by Hop Union to honor and support the legacy of Northwest brewing legend, Glen Hay Falconer, who passed in 2002. This novel proprietary pellet blend is comprised of many of the Northwest’s most unique hop varieties and is perfect for any Northwest-style IPA. Each hop has been hand selected for its superior aromatic qualities, imparting distinct tropical, citrus, floral, lemon and grapefruit tones. A portion of the proceeds go to support the Falconer Foundation, which supports brewers and brewing." +31,Falconer's Flight 7Cs,24.7,9,10,9.5,6,8,6,0,2,0,4,5,"Strong Fruit, Citrus, Spicy, earthy (the best of the best)",,USA,Unknown,"Following the success of the Falconer’s Flight™, Hop Union is proud to bring you Falconer's Seven Seas (or 7C's), as you can imagine, this is a custom blend of 7 of the ""C"" hops and a few experimental hop varieties that we don't even know about yet. Falconer’s Flight 7C’s delivers strong fruit and citrus characteristics but is layered with spicy, earthy overtones that allow it to function as the perfect addition/alternative to your IPA / Pale Ale style brews. Targeted brewing values are 9.5% Alpha, 4.4% Beta and 29% Co-humulone" +32,First Gold,25,6.5,8.5,7.5,2,5,1,0,0,0,3,4.3,A little like Golding family; spicy.,"maybe Crystal, U.K. Kent Golding",United Kingdom,Very Good,"This newer variety was bred at Wye College in 1995, and is a cross-pollination of Whitbread Golding and a dwarf male. Rich citrus character with flavors described as orange peel and dried apricot. Good for dry-hopping. Limited production." +33,Fuggle (U.K.),26,4,5.5,4.75,0,0,0,4,0,2,6,2.8,"Mild, pleasant, hoppy, and robust.","Styrian Golding, U.S. Fuggle, Willamette",United Kingdom,Good,"First grown by Richard Fuggle in England in 1861 and released commercially in 1875, Fuggle hops were once the most dominant variety in the UK. Also grown in Washington and Oregon, but the USA version is milder than the UK version. Mostly used for aroma and flavor. Styrian Goldings are Fuggle hops grown in Slovenia." +34,Fuggle (U.S.),27,4,5.5,4.75,0,0,0,2,7,1,1,2.8,"Mild and pleasant, earthy and fruity.","Styrian Golding, U.K. Fuggle, U.S. Tettnanger, Willamette",USA,Good, +35,Galaxy,28,12,14,13,6,5,1,0,0,0,0,7,"Dual purpose hop, citrus, passionfruit",,Australia,Unknown,This is a triploid hop bred by Hop Products Australia at their Rostrevor Breeding Garden Victoria in 1994. It was bred by crossing a female tetraploid (J78) with a male derived from Perle. A dual purpose hop with citrus and passionfruit characteristics. +36,Galena,29,10,14,12,5,3,1,0,0,0,0,7,"Medium but pleasant hoppiness, citrusy.","Chinook, Nugget, Pride of Ringwood",USA,Good,Galena is a bittering hop bred in 1968 from Brewers Gold and an open pollination in Idaho. It was released commercially in 1978. Mainly used for bittering and works well with other hops. +37,Glacier,30,5,9,7,5,4,0,5,5,0,0,4.5,Dual purpose hop with a citrus earthy aroma.,"Styrian Golding, U.S. Fuggle, U.S. Tettnanger, Willamette",USA,Good,Released as a public variety in 2000 by Dr. Stephen Kenny at Washington State University. It was chosen for its low cohumulone and good yield potential. Mainly used for its pleasant aroma. +38,Goldings (U.S.),31,4,6,5,3,0,1,3,1,0,0,3,"Mild, extremely pleasant, and gently hoppy.","U.K. Golding, U.K. Progress, Whitbread Golding Variety",USA,Fair, +39,Green Bullet,32,11,14,12.5,0,0,0,0,2,2,6,7,Dual purpose hop.,"Crystal, Hallertauer Tradition, Liberty, Mt. Hood, Ultra",New Zealand,Unknown, +40,Hallertau (German),33,6,6.5,6.25,3,2,0,3,2,1,3,3.3,Known for its aromatic properties similar to Hallertauer.,"Crystal, Mt. Hood",Germany,Fair,"Hallertau hops are grown in the region of Bavaria by the same name. Hallertauer Mittelfrüh is a noble hop, however, other varieties such as Gold, Merkur, Tradition, Magnum, and Taurus exist and can be used as a replacement. Used for flavor and aroma, these hops have a floral and earthy character." +41,Hallertau (U.S),34,3.5,5.5,4.5,0,0,0,4,0,1,3,2.8,"Very mild, pleasant, and slightly flowery, some spicy.","Hallertauer Tradition, Liberty, Ultra",USA,Fair, +42,Hallertau Aroma,35,6.5,8.5,7.5,0,0,0,3,1,0,3,4.3,A dual purpose hop which has been used to replace Perle,Perle,New Zealand,Fair, +43,Hallertauer Mittelfruh,37,3,5.5,4.25,0,2,1,1,1,0,3,2.8,Mild and pleasant.,"German Tradition, Liberty, Ultra",Germany,Fair, +44,Hallertau Pacific,37.5,5,6,5.5,0,2,1,5,0,0,5,3,An aroma hop with some citrus and floral character,Hallertauer Mittelfruh,New Zealand,Fair,AKA Pacifica. “Fingerprint” replica of Hallertau Mittelfruh with floral and citrus notes. +45,Hallertauer Tradition,38,3.5,5.5,4.5,1,1,1,4,5,1,0,2.8,Known for its aromatic properties. A replacement for Hallertauer Mittelfrüh.,"Crystal, Liberty",Germany,Fair, +46,Herald,39,11,13,12,0,6,5,0,0,0,0,6.5,New dual-purpose hop,,United Kingdom,Unknown, +47,Herkules,39.5,12,17,14.5,6,2,5,6,0,0,7,8.5,High-alpha bittering hop with pronounced spicy profile. Use in hoppy German ales or lagers.,,Germany,Unknown, +48,Hersbrucker,40,3,5.5,4.25,1,4,1,0,6,1,0,2.8,"Mild to semi-strong, pleasant, hoppy.","French Strisslespalt, Mt. Hood",Germany,Fair,"This hop originated in the Hersbrucker region of Germany and was selected to replace Hallertau MF when its crops were overcome by verticillium (fungi) in the 1970's and 1980's. For this reason, this hop is sometimes called Hallertau Hersbrucker. Hersbrucker is mainly used for aroma and has a grassy/earthy aroma. Mt.Hood hops are a good replacement." +49,Horizon,41,11,14,12.5,1,4,0,4,0,0,1,7,Pleasantly hoppy.,Magnum or a high-alpha hop,USA,Good,"Originally bred in Oregon in 1970, this sister of Nugget hops was released commercially in 1998. Used for aroma and bittering. Limited supply - use Magnum as a replacement." +50,Legacy,41.5,7.8,7.8,7.8,7,3,5,5,0,0,1,3.9,"Dual purpose, floral, blackcurrant and spicy aroma","Cluster, Galena, Northern Brewer",USA,Unknown, +51,Liberty,42,3,6,4.5,0,0,0,3,0,0,2,3,"Mild and clean aroma, slightly spicy character.","Hallertauer, Hallertauer Tradition, Mt. Hood",USA,Fair,"Developed in 1983 and released in 1991, Liberty is a cross-breed of Hallertau mf and a downy mildew resistant male (USDA 64035M). Similar, and sometimes used as a replacement to Hallertau MF. Character is mild with light spiciness." +52,Lublin (Lubelski),43,3,4.5,3.75,0,0,0,2,0,0,2,2.3,"Mild and typical of noble aroma types, spicy, herbal.","Czech Saaz, U.S. Saaz, U.S. Tettnanger",Poland,Unknown,"Also known as Lubelski, this hop was derived from Saaz hops. Some consider it a noble hop and it has noble qualities. Used for aroma with a mild, herbal and spicy character." +53,Magnum (Germany),44,10,15,12.5,0,1,0,0,2,0,4,7.5,Known for bittering value and quality. Aromatic nature is one of spice and citrus,Northern Brewer,Germany,Good,"Magnum was bred in 1980 at Hüll, the German Hop Research Institute, from the American variety Galena and the German male 75/5/3. Magnum hops are also now grown in the USA and are very similar to their German counterparts. Mainly used for bittering, and has a spicy, citrusy character." +54,Magnum (U.S.),44.5,10,17,13.5,0,2,0,1,1,0,0,8.5,Very clean floral aroma,,USA,Good, +55,Marynka (New Zealand),45,6.5,7.5,7,0,0,0,4,4,2,0,3.8,New aroma hop,"Czech Saaz, U.S. Saaz",New Zealand,Unknown, +56,Marynka (Polish),46,9,12,10.5,0,0,0,5,5,2,0,6,New hop variety with intense aroma,,Poland,Unknown, +57,Merkur,46.5,12,15,13.5,0,5,3,0,8,0,6,7.5,"Excellent bittering power with stronger aroma than Magnum - earthy, floral, Hallertau-like. ",,German,Unknown, +58,Millenium,47,12,15,13.5,4,1,1,5,0,0,0,7.5,"Mild, herbal, similar to Nugget.",Nugget,USA,Poor,"Developed as a cross-breed of Nugget and Columbus hops in 1989 in the Pacific Northwest, and released commercially in 2000. Bred for higher tolerance to mildew. Similar in character to Nugget with floral and herbal qualities and a light spiciness. Mainly used for bittering due to high Alpha content." +59,Mosaic,47.5,11.5,13.5,12.5,8,6,1,5,4,3,4,6.8,"Mango, lemon, citrus, earthy pine, tropical fruit, herbal and stone fruit notes",Citra,USA,Unknown,"Also known as HBC369, Mosaic is the first born child of Simcoe. Some have described it as Citra on steroids, but it's much more than that. Rich in Mango, lemon, citrus, earthy pine, tropical fruit, herbal and stone fruit notes. Mosaic combines a very complex hop aroma with fairly high alpha-acids and low cohumulone which makes it a perfect triple purpose hop (Bittering/Flavor/Aroma). This combination ultimately provides clean bitterness and aroma profiles that cannot be accomplished by other hops or blends, truly a one of a kind and yet another ""wonder hop"" from the great folks at the Hop Breeding Company." +60,Motueka,48,6.5,7.5,7,6,5,1,0,0,0,0,3.8,New aroma hop,"Czech Saaz, U.S. Saaz",New Zealand,Unknown, +61,Mt. Hood,49,3,8,5.5,0,0,0,4,1,0,6,4,"Mild, pleasant, and clean, somewhat pungent and resiny.","Crystal, French Strisslespalt, Hersbrucker",USA,Poor,"Released in 1989, this is a triploid hop derived from Hallertau MF that is mainly used for aroma. Mt. Hood has a mild, spicy character. Named for Oregon's tallest mountain." +62,Mt. Ranier,50,6,8,7,1,4,0,0,0,0,2,4,"Licorice, hint of citrus",,USA,Unknown,"Bred at Oregon State University in Corvallis, Oregon, this very new hop is likely a cross of Hallertau, Galena, and Fuggles. The aroma and flavor are similar to Hallertau and it is used for aroma and bittering. Its character is licorice with a hint of citrus." +63,Nelson Sauvin,51,12,14,13,3,1,4,0,0,1,0,7,Unique hop with grape-like flavor,,New Zealand,Unknown, +64,Newport,52,13,17,15,4,3,2,0,0,1,1,8.5,"Mild herbal, citrus aroma","Galena, Nugget",USA,Fair,"Developed at the Agricultural Research Service in Corvallis, Oregon, Newport hops were released in 2002. Mainly used for bittering." +65,Northdown,53,7.5,9.5,8.5,2,0,0,5,0,4,1,4.8,Fruity with some spiciness.,,United Kingdom,Fair,"Developed in the 1970's, this resinous hop was used for bittering due to its high Alpha content at the time. Since then, much higher alpha hops have been developed, but Northdown lives on due to its excellent flavor qualities. It is Northern Brewer crossed with a German male resistant to downy mildew. Limited availability." +66,Northern Brewer (German),54,7,10,8.5,0,0,0,5,5,1,0,5,Medium-strong with some wild tones.,"Chinook, U.S. Northern Brewer",Germany,Good, +67,Northern Brewer (U.K.),54.5,8,10,9,0,1,0,2,3,6,2,5,Medium-strong with some wild tones.,Chinook,United Kingdom,Good,"Bred in England in 1934, this hop is a blend of an English Canterbury Golding female plant and the American male plant OB21. Now grown in Belgium, Spain, USA, and is one of the main hops grown in Germany. Mainly used for bittering due to high Alpha content. Chinook is a possible substitute." +68,Northern Brewer (U.S.),55,6,10,8,0,0,0,0,4,0,3,5,Medium-strong with some wild tones.,"Chinook, Nugget",USA,Good, +69,Northwest Golding,56,4,5,4.5,1,1,0,0,3,0,0,2.5,Known for aromatic properties.,,,Unknown, +70,Nugget,57,11,14.5,12.75,0,0,0,7,2,3,0,7.3,"Quite heavy and herbal, with pear and peach notes","Chinook, Columbus, Galena, U.K. Target",USA,Good,"Selected from a cross between Brewer’s Gold, Early Green, Caterbury Golding, Bavarian and an N/A variety in 1970. Released in 1983, this is a popular bittering hop in the USA. It is grown in Yakima, Washington and Germany. Its character is described as heavy and herbal." +71,Olympic,58,11,13,12,0,5,0,0,0,0,6,6.5,"Mild to medium, citrusy aroma, spicy.",Chinook,USA,Unknown, +72,Omega,59,8,9,8.5,0,0,0,5,6,1,0,4.5,Bittering,,United Kingdom,Unknown, +73,Opal,60,5,8,6.5,4,4,0,2,0,0,4,4,A new spicy hop variety.,,Germany,Unknown, +74,Pacific Gem,61,13,15,14,3,0,0,0,5,1,0,7.5,Bittering hop with a woody character.,,New Zealand,Very Good,"This is a triploid, high alpha hop that was released in 1987. This organic hop is mainly used for bittering. Has a woody and fruity character." +75,Pacific Jade,62,12,14,13,0,5,1,0,0,0,2,7,"A ""soft"" bittering hop with spicy and citrus aroma qualities.",,New Zealand,Unknown, +76,Pacifica,63,5,6,5.5,1,5,1,3,0,0,0,3,An aroma hop with some citrus and floral character,Hallertau family,New Zealand,Unknown,AKA Pacific Hallertau. “Fingerprint” replica of Hallertau Mittelfruh with floral and citrus notes. +77,Palisade,64,5.5,9.5,7.5,5,2,1,2,1,0,0,4.8,Clean floral charcter,Cascade,USA,Good,"Grown by Yakima Chief Ranches, this hop is used for aroma. This new hop is bred from Swiss Tettnanger. They have a clean floral character." +78,Perle (German),65,6,8.5,7.25,2,0,0,3,3,1,6,4.3,"Moderately intense, good and hoppy, fruity, minty and a little spicy.","Northern Brewer, U.S. Perle",Germany,Good,"Bred in Germany at the Hüll Hop Research Institute in 1978 from Northern Brewer, this hop is grown in Germany, Belgium, and the USA (Washington and Oregon). The USA version has higher alpha acids ranging from 7% to 9.5%. It is used for bittering and flavoring/aroma. Its character is described as moderately intense, minty, and spicy." +79,Perle (U.S.),66,6,9.5,7.75,0,0,0,3,0,0,4,4.8,"Known for its aromatic and bittering properties, pleasant and slightly spicy.","Chinook, Cluster, Galena, Northern Brewer",USA,Good, +80,Phoenix,67,8,13,10.5,1,0,0,4,3,0,6,6.5,Similar to U.K. Challenger.,"U.K. Challenger, U.K. Kent Golding, U.K. Northdown",United Kingdom,Unknown,"Developed at Wye College as a replacement for Challenger hops. Dual-purpose hop, mild aroma and slightly spicy flavor." +81,Pilgram,67.5,9,13,11,3,0,0,0,5,1,6,6.5,"Powerful bittering with nice, citric hop aroma.",,United Kingdom,Unknown,"Powerful bittering with nice, citric hop aroma. Try as kettle and dry hop in English or US ales." +82,Pilot,68,8,12,10,2,1,6,0,0,0,6,6,"Mild, herbal, grassy, with lemon hints.",,United Kingdom,Unknown,"Very new hop variety used for bittering and developed by Charles Faram & Co.. Character is mild, herbal, grassy, with lemon hints." +83,Pioneer,69,8,10,9,0,5,6,3,3,0,0,5,Moderate bitterness and citrus characteristics.,U.K. Kent Golding,United Kingdom,Good,"Bred at Wye College, this dwarf variety is used for bittering and aroma. It has moderate bitterness and citrus characteristics." +84,Premiant,70,8,12.5,10.25,2,0,1,6,0,2,3,6.3,A dual purpose variety with a balanced bitterness and slightly spicy aroma,,Czechoslovakia,Unknown, +85,Pride of Ringwood,71,7,10,8.5,1,1,1,1,6,4,0,5,"Quite pronounced, woody, earthy, herbal.","Cluster, Galena",Australia,Fair,"Bred in Australia, this hop is a cross between the English Pride of Kent hop and a wild Tasmanian variety. At time of its release in 1965, it had the highest alpha acid percentage in the world. It is mainly used for bittering and has a strong citrus character." +86,Progress,72,5,7.5,6.25,3,4,1,0,5,0,2,3.8,"Moderately strong, good aroma.","Fuggle, U.K. Kent Golding",United Kingdom,Good,Bred in 1951 at Wye College as a cross between a Whitbread Golding female and a wild American male. Mainly used for aroma with moderate bittering. Described as robust and fruity. +87,Riwaka,73,4.5,6.5,5.5,6,4,3,0,0,0,0,3.3,"Citrusy, grapefruit aroma hop","Czech Saaz, possible American ""C"" hops",New Zealand,Unknown, +88,Saaz (Czech),74,3,4.5,3.75,0,0,0,4,4,0,3,2.3,"Very mild with pleasant hoppy notes, earthy, spicy, and herbal.",U.S. Saaz,Czechoslovakia,Fair,"This famous Czech hop has been grown for over 700 years. Mainly used for aroma and flavor, the character is mild earthy, herbal, and spicy. There is a variety grown in the USA." +89,Saaz (U.S),75,3,5,4,0,0,0,4.5,4.5,0,3,2.3,"Mild and pleasant, earthy and spicy.",Czech Saaz,USA,Fair, +90,Santiam,76,5,7.9,6.45,3,2,0,6,2,0,2,4,Noble characteristics.,"German Spalt, German Spalt Select, German Tettnanger",USA,Fair,"Released in 1997 by the Agricultural Research Service in Corvallis, Oregon, this is the first naturally seedless hop and was derived from Tettnanger, Hallertauer Mittelfrüh, and an American hop. Has noble characteristics and is mainly used for aroma. Character is floral and herbal." +91,Saphir,77,2.5,4.5,3.5,4,3,2,0,0,0,4,2.3,Mild aroma hop.,Any noble hops,Germany,Fair,Some consider this newer hop a member of the noble hop family with a refined aroma & a mild flavor. Bred as an alternative to Hallertau's susceptibility to pests and disease. Used for aroma. Sweet & clean citrus aroma that has a hint of tangerine. +92,Satus,78,12.5,14,13.25,5,3,1,0,0,0,0,7,Known for its bittering and aromatic properties.,Galena,USA,Good,"Grown by Yakima Chief Ranches in Washington, this newer hop is mainly used for bittering and is similar to Galena. Citrusy. Limited availability." +93,Select,79,4,6,5,2,1,0,3,1,0,4,3,noble-type aroma,"Czech Saaz, German Spalt, Tettnanger",Germany,Good,"Bred at the Hüll Research Institution from Hallertauer Mittlefrüh and Spalt to be disease resistant. Released in 1991, this hop is mainly used for aroma. Also known as Spalt Select or Spalter Select." +94,Serebrianka,79.5,3.5,3.5,3.5,0,1,0,4,2,0,2,1.8,Light perfume,,USA,Unknown, +95,Simcoe,80,12,14,13,5,3,0,0,5,2,0,7,pine or wood character with notes of passionfruit or apricot.,,USA,Good,Released in 2000 by Yakima Chief Ranches in Washington. Used for aroma and bittering. Has a pine or wood character with notes of passionfruit or apricot. +96,Sladek,81,5,6,5.5,4,5,3,0,0,0,0,3,A dual-purpose Saaz hybrid.,"Czech Saaz, U.S. Saaz, U.S. Tettnanger",Czechoslovakia,Unknown, +97,Smaragd,81.2,4,6,5,4,0,0,3,0,0,2,3,"Aroma variety, pronounced fruity notes",,German,Unknown,"New aroma variety with pronounced fruity notes. Try in Alt, Kolsch, or blond ale." +98,Sonnet Golding,81.5,6.6,6.6,6.6,1,0,0,4,3,1,0,3.3,"New variety, no pedigree or profile available yet",,USA,Unknown,Available at Hopsdirect.com +99,Sorachi Ace,82,13,16,14.5,0,4,6,1,3,0,2,8,Bittering hop with lemony aroma,,Japan,Unknown,Developed for Sapporo and used in their beers. It is a cross-breed of Brewers Gold and Saaz. Used for bittering and has a lemon character. +100,Southern Cross,83,11,14,12.5,0,4,6,0,0,0,2,7,"Piney, resinous bittering hop",,New Zealand,Unknown, +101,Sovereign,84,4,7,5.5,5,0,2,1,0,0,2,3.5,Noble characteristics.,,United Kingdom,Unknown, +102,Spalt,85,4,5.5,4.75,0,0,0,0,4,0,2,2.8,"Mild and pleasant, slightly spicy.","German Spalt Select, U.S. Saaz, U.S. Tettnanger",Germany (Bavaria),Fair,Grown around the town of Spalt in Bavaria. Used for aroma. Character is mild and slightly spicy. Limited availability. +103,Spalt Select (German),86,4,6,5,0,0,0,0,4,0,2,3,Very fine Spalter-type aroma.,"German Spalt, U.S. Saaz, U.S. Tettnanger",Germany,Fair, +104,Spalt Select (U.S),87,3,5,4,0,0,0,0,4,0,2,2.5,Medium intensity and pleasant hoppy qualities. Medium-strong aroma with wild American tones.,"Saaz, Tettnanger",USA,Fair, +105,Stella,87.5,14,16,15,1,0,4,5,0,2,6,8,"Aroma is richly piney on a bed of fruity, pleasant floral hoppiness.","Simcoe, Chinook",Australia,Unknown,"Super high oil content, high alpha, and moderate-low cohumulone make this a very promising hop varietal. Aroma is richly piney on a bed of fruity, pleasant floral hoppiness. A note of aniseed squirms underneath. Similar to Simcoe and Chinook." +106,Sterling,88,6,9,7.5,0,3,3,2,0,0,2,4.5,"Herbal, spicy, pleasant aroma, hint of floral and citrus.",Saaz,USA,Good,"Released in 1998, Sterling is a cross-breed of Saaz, Cascade, Brewers Gold, Early Green, and an N/A variety. Used for aroma and is a good substitute for Saaz. Character is mild, earthy and spicy with floral and citrus hints." +107,Sticklebract,89,9,10,9.5,0,4,0,0,0,4,0,5,A good alpha hop with a high Selinene content typical of many English hops.,,New Zealand,Unknown,"A triploid variety developed at the DSIR Research Station from +an open pollinated First Choice; high alpha variety released in 1972." +108,Strisselspalt,90,3,5,4,1,0,0,2,0,1,3,2.5,"Medium intensity, pleasant, hoppy.","Crystal, Hersbrucker, Mt. Hood",France,Good,"Similar to Hersbrucker, this hop originates in the Alsace region of France. This hop has a moderate intensity and pleasant aroma." +109,Styrian Aurora,90.25,7,9,8,4,0,0,3,0,1,2,4.5,"Fruity, Spicy",Northern Brewer,Slovenia,Very Good,"Moderate-alpha with powerful hoppy aroma, very versatile - try in US, Belgian, or English ales. Aurora, known also as Super Styrian, is a diploid hybrid between Northern Brewer and a TG seedling of unknown origin. It is a medium early variety, its optimal picking time in Slovenia being between August 23th and 30th. Higher alpha with intense but pleasant aroma similar to Styrian Golding but much lighter with hoppy aroma, suitable for extraction and combination with other varieties" +110,Styrian Bobek,90.5,3.5,7,5.25,2,2,0,0,5,4,5,3.5,"Earthy, slightly fruity",Northern Brewer,German,Unknown,"Low to moderate alpha and earthy, slightly fruity aroma. Use in English, Belgian, and US ales." +111,Styrian Golding,91,4.5,6,5.25,0,0,0,0,3,0,3,3,"Delicate, slightly spicy.","U.K. Fuggle, U.S. Fuggle, Willamette",USA,Good,Fuggle hops grown in Slovenia. See Fuggle above for more information. +112,Summit,92,16,18,17,0,4,6,0,0,1,0,9,"Citrus, grapefruit",Simcoe,USA,Unknown,"This dwarf hop is bred in Yakima, Washington, and is at the top of the alpha acid list making it great for bittering and dry-hopping. Released in 2003. It has a citrus and grapefruit flavor." +113,Sun,93,12,16,14,0,0,0,6,2,1,0,8,High-alpha hop with intense character,Magnum or a high-alpha hop,USA,Unknown,"A very high alpha acid bittering hop from Washington state, a sister to Zeus most likely derived from Northern Brewer. Reportedly has an intense but pleasant aroma. Sun is a proprietary hop controlled by S.S. Steiner, Inc." +114,Super Alpha,94,10,12,11,0,0,0,0,5,4,0,6,"Earthy, piney bittering hop.",,New Zealand,Unknown, +115,Super Galena,94.5,15,15,15,5,3,1,0,0,0,0,7.5,citrus aroma,"Galena, Nugget",USA,Unknown,"Super Galena is a super high alpha variety developed by the Hopsteiner breeding program and released in 2006. It has relatively high contents of both alpha and beta acids, making it a good bittering hop with pleasant aroma. Super Galena is comparable to Galena in its aroma and bitterness profile, but offers a substantially higher yield and complete resistance to all current hop powdery mildew strains found in the U.S." +116,Super Pride,95,14,14,14,0,4,0,7,1,4,4,7,A high alpha variety bred from Pride of Ringwood.,Pride of Ringwood,Australia,Unknown, +117,Surly Furious Dry Hop Blend,95.5,10,14,12,4.3,6.2,2.8,3.4,6.6,3.6,0.5,7,A proprietary blend of hops used in Surly Furious,,USA,Unknown,"Blend consists of 58.8% Simcoe, 29.4% Ahtanum, 5.9% Amarillo, 5.9% Warrior at a rate of 8.5oz. per 5 gallons. Breakdown for 5 gallons: 5oz Simcoe, 2.5oz Ahtanum, 0.5oz Amarillo, 0.5oz Warrior" +118,Target,96,9.5,12.5,11,0,5,0,4,0,1,3,6.3,"Pleasant English hop aroma, quite intense.","Fuggle, Willamette",United Kingdom,Fair,"This popular UK hop was bred at Wye College and released in 1972. Mainly used for bittering, but has a decent aroma. It has herbal, grassy, and earthy characteristics and is fairly intense. Fuggles and Willamette can be used as replacements." +119,Tettnanger (German),97,3.5,5.5,4.5,2,2,1,3,0,0,2,2.8,"Mild and pleasant, slightly spicy, herbal.","German Spalt, German Spalt Select, Saaz, U.S. Tettnanger",Germany,Fair,"This old noble hop hails from the town of Tettnang, Germany. Mainly used for aroma and flavor. Character is mild, herbal and slightly spicy. Also grown in the USA (Oregon and Washington). Spalt and Saaz are possible replacements." +120,Tettnanger (U.S.),98,3.4,5.2,4.3,1,2,1,2.8,0,0,1.8,2.6,"An aromatic hop, mild and slightly spicy.","Czech Saaz, German Spalt, Santiam",USA,Fair, +121,Tillicum,98.5,12,14.5,13.25,6,4,1.5,0,0,0,0,7.3,Similar to galena,,USA,,"Tillicum is a high alpha variety with a very high content of beta acids. The variety was developed through the John I. Haas, Inc. breeding program and released in 1995. It is a daughter of Galena and a full sister to Chelan and therefore has analytical data similar to both varieties." +122,Tomahawk,99,15,17,16,1,2,1,2,7,3,3,8.5,"Earthy, spicy, pungent, with a light citrus character.",Columbus,USA,Good,"Also known as Columbus and Zues this hop was developed by the HopUnion breeding program. Earthy, spicy, pungent, with a light citrus character. Excellent for dry-hopping." +123,Topaz,99.5,15,18,16.5,5,3,0,0,3,0,7,9,"Rich and intense aroma of fleshy citrus and apricot, with a strong ""dank"" overtone and a hint of sulfur.","Amarillo, Apollo, Columbus, Summit",Australia,Unknown,"An old standby in the Australian bittering hop program, but recently being treated more for it's aroma potential. Rich and intense aroma of fleshy citrus and apricot, with a strong ""dank"" overtone and a hint of sulfur. Very similar to Summit, Apollo, and Columbus, but with a softer citrus edge - also similar to Amarillo." +124,Tradition,100,5,7,6,0,1,0,4,1,1,1,3.5,Very fine and similar to Hallertauer Mittelfrüh.,"Hallertauer Mittelfrüh, Hersbrucker",Germany,Good,"Bred for disease resistance at the Hüll Hop Research Institute, this hop was released in 1991 and is very similar to Hallertau Mittlefrüh. It is used for both bittering and aroma." +125,Ultra,101,2,4.1,3.05,0,0,0,3,1,0,3,2.1,"Very good to outstanding, some Saaz-like qualities. Aromatic properties similar to Hallertauer.","Hallertauer Tradition, Liberty, Saaz",USA,Poor,"Originally bred in 1983 and released in 1995, this triploid hop is a cross of Hallertauer Mittelfrüh, Saaz, and an N/A variety. Mainly used for aroma, they are spicy and floral." +126,Vanguard,102,4,5.7,4.85,0,0,0,2,5,1,0,2.9,Aroma similar to continental European types.,"Hallertauer Mittelfrüh, Saaz",USA,Good,"Originally bred in 1982 and released in 1997, this hop was made from a descendant Hallertauer Mittelfrüh. Used for its aromatic qualities and has characteristics similar to Hallertau MF." +127,Wakatu,102.5,6.5,8.5,7.5,5,2,3,4,2,0,0,4.3,Restrained floral atop freshly zested lime,,New Zealand,Unknown,"Imagine an alpha-acidified Hallertau, and you've got New Zealand's Wakatu with a typical alpha range of 6.5-8.5%. Characterized by moderate bittering and restrained floral notes atop freshly zested lime. A descendent of Hallertau Mittelfruh, Wakatu is a very versatile southern hemisphere hop lending excellent bittering, flavor, and aroma properties." +128,Warrior,103,15,17,16,0,7,5,0,0,7,1,8.5,A bittering and aromatic hop.,Nugget,USA,Good,"Bred at Yakima Chief Ranches in Washington in 2001(?), this newer hop is used for bittering and aroma. It has a grapefruit/lemon character with smooth bitterness. A good replacement for Nugget or Columbus." +129,Whitbread Golding,104,5,7,6,3,0,0,3,3,0,0,3.5,"Quite pleasant and hoppy, moderately intense.","U.K. Kent Golding, U.K. Progress",United Kingdom,Unknown, +130,Willamette,105,3.5,6,4.75,2,0,0,2,1,0,3,3,"Mild and pleasant, slightly spicy, fruity, floral, a little earthy.","Styrian Golding, U.S. Fuggle, U.S. Tettnanger",USA,Fair,"Released in Oregon in 1976, this is a triploid variety derived from Fuggle hops. They are named after the Willamette River in Oregon. Used for aroma, they have woody, earthy and herbal characteristics." +131,Yakima Cluster,106,6,8.5,7.25,2.5,0,0,3,3.5,0,0,4.3,Used as a kettle hop for bittering.,,USA,Unknown, +132,Yeoman,107,9,14,11.5,0,4,0,6,0,3,3,7,Similar to target,,United Kingdom,Unknown, +133,Zenith,108,9,10,9.5,0,5,0,4,2,1,0,5,Aroma,,United Kingdom,Unknown, +134,Zeus,109,13,17,15,0,2,0,0,2,2,6,8.5,"Earthy, spicy, pungent, with a light citrus character.",Columbus,USA,Poor,"Also known as Tomahawk and Zues this hop was developed by the HopUnion breeding program. Earthy, spicy, pungent, with a light citrus character. Excellent for dry-hopping." +135,Zythos,110,10,12,11,1,6,4,0,0,3,0,6,"Zythos is strongly aromatic, with tangerine, lemon, grapefruit, and pine notes.","Amarillo, Sorachi Ace, Simcoe",USA,Unknown,"A proprietary blend of hops from HopUnion, designed for complex flavor in IPAs and similar hoppy American styles. Zythos is strongly aromatic, with tangerine, lemon, grapefruit, and pine notes. Try it in place of Amarillo, Sorachi Ace, or Simcoe." diff --git a/templates/static/db_constants/hops_original.csv b/templates/static/db_constants/hops_original.csv new file mode 100644 index 0000000..a656dfe --- /dev/null +++ b/templates/static/db_constants/hops_original.csv @@ -0,0 +1,136 @@ +1,None,0,0,0,None,None,None,None,None +2,Admiral,2,13.5,16,Known for its bittering potential.,"U.K. Challenger, U.K. Northdown, U.K. Target",United Kingdom,Unknown,Bred from Challenger hops and Northdown hops at Wye College and released in 1998. Developed to expand the number of bittering hops available in the UK. +3,Aged Debittered Hops,2.5,0,0,Used in brewing Lambics,,,Unknown, +4,Ahtanum,3,4,6.3,"Floral, citrus, sharp, and piney.","Amarillo, Cascade",USA,Fair,"Ahtanum is grown by Yakima Chief Ranches in Yakima, Washington. Ahtanum is a good alternative to Cascade or Amarillo hops, but has more citrus grapefruit notes and less bitterness than Cascade." +5,Amarillo,4,8,9,"A flowery, citrus-like aroma with medium bittering value that is gaining acceptance as a substitute for Cascade due to its hardy nature.","Cascade, Centennial",USA,Good,"A newer variety, Amarillo Hops are privately grown only by Virgil Gamache Farms in Toppenish, Washington. Has a lemon to grapefruit citrus quality and are good for bittering. Similar to Cascade, but qualities are more pronounced." +6,Apollo,5,15,19,Strong grapefruit,Zeus,USA,Unknown,"This super high alpha variety was developed by the Hopsteiner Breeding Program and released in 2006. It is resistant to powdery and downy mildew. The very high alpha, good storage stability and low cohumulone ratio makes it an excellent choice for bittering. Added late into the boil it provides a strong grapefruit and hoppy note." +7,Aurora,6,6,8,European aroma,Northern Brewer,Yugoslavia,Unknown, +8,Belma,6.5,11,13,"very orange, slight grapefruit, tropical (but not mango/guava, more like pineapple), strawberry, and melon",,USA,Unknown,"Hops Direct, LLC and Puterbaugh Farms is excited to introduce a brand new and very unique hop of our very own. Over the past few years we have nurtured and developed a NEW hop variety ""Belma™"" exclusively grown here at Puterbaugh Farms. Dual-Purpose variety. Dr. Shellhammer from OSU tested Belma™ and created a Pale Ale Malt. He noted the following description: A very clean hop, with a very orange, slight grapefruit, tropical (but not mango/guava, more like pineapple), strawberry, and melon. As this is a very new variety, we welcome customer feedback and encourage you to write a review." +9,Bramling Cross,7,5,7,"Quite mild, fruity currant aroma.","U.K. Kent Golding, U.K. Progress, Whitbread Golding Variety",,Unknown, +10,Bravo,8,14,17,Pleasant fruity and floral aroma,"Apollo, Zeus",USA,Unknown,Bravo is a second generation super high alpha variety that was developed by the Hopsteiner Breeding Program and released in 2006. It has good resistance to powdery mildew.   Bravo is an excellent bittering hop that provides pleasant fruity and floral aroma characteristics. +11,Brewer's Gold,9,7,10,Bittering hop with neutral aroma character.,Bullion,United Kingdom,Poor,"Developed by professor Salmon in 1934 at Wye College. Mainly used for bittering and has a sharp or pungent quality. Blackcurrant, fruity, spicy aroma." +12,Bullion,10,6.5,9,A rich hop primarily used for bittering. Intense blackcurrant aroma.,"Columbus, Northern Brewer",United Kingdom,Poor,Bred in 1919 in England from a wild Manitoban female crossed with an English male hop. Mainly used for bittering and has strong black currant characteristics. Limited growing in the USA. +13,Cascade (Aregentina),11,3,5,Different than US grown Cascades with more of a spicy flavor and lemony aroma.,Any noble hops,Aregentina,Poor, +14,Cascade (New Zealand),12,6,8,"Similar to US Cascade, has floral, citrus grapefruit character.","Ahtanum, Cascade, Centennial",New Zealand,Poor, +15,Cascade (U.S.),13,4.5,7,"Pleasant, flowery, spicy, and citrusy. Can have a grapefruit flavor.","Amarillo, Centennial, possibly Columbus",USA,Poor,"Developed in Oregon, Cascade hops are the first American hop variety accepted for commercial use in 1972, and now the most widely used hop by craft brewers in the USA. It is a cross-breed of Fuggles and Serebrianker from Russia. Good for flavor and aroma with a grapefruit citrus character. Good for dry-hopping." +16,Calypso,13.5,15.7,15.7,"Dual purpose, pleasently complex, fruity aroma, hints of pear and apple, notes of earthy tea.",,USA,Unknown, +17,Celeia,14,3,6,"Moderate and pleasant zesty bitterness with matching floral aroma, making its use widespread in both ale and lager brewing. Stores very well.",Styrian Golding,Czechoslovakia,Unknown, +18,Centennial,15,8,11.5,Medium with floral and citrus tones.,"Cascade, possibly Columbus",USA,Poor,"Centennial was first bred in Washington in 1974 by crossing Brewers Gold hops with Fuggle, East Kent Golding, Bavarian and an N/A variety (USDA). Good for aroma and bittering. Floral and citrus character." +19,Challenger,16,6.5,8.5,"Mild to moderate, quite spicy.","Northern Brewer, U.S. or German Perle",United Kingdom,Good,"Introduced in 1972 at Wye College in England, this variety was developed from German Northern Brewer hops. Mild to moderate intensity and excellent for bittering. Also used for flavor and aroma. Spicy aroma. Blends well with other hops." +20,Chelan,16.5,12,14.5,Similar to galena,,USA,Unknown,"Chelan is a high alpha variety with a very high percentage of beta acids. The variety was developed through the John I. Haas, Inc., breeding program and released in 1994. It is a daughter of Galena and therefore has analytical data similar to Galena." +21,Chinook,17,10,14,"Mild to medium-heavy, spicy, piney, and grapefruity.","Columbus, Northern Brewer, Nugget, U.K. Target",USA,Fair,"Released in 1985, this breed was developed by combining Petham Golding with the USDA 63012 male. Primarily grown in the Yakima, Washington area. Mainly used for bittering, sometimes for aroma. Mild to medium-heavy, spicy, piney, and grapefruity character." +22,Citra,18,11,14,"Fruity, passionfruit",,USA,Unknown,"A very new cross-breed of Hallertau MF, U.S. Tettnanger, East Kent Golding, Bavarian, and Brewers Gold released in 2008. Has a very fruity (passionfruit) character and is good for dry-hopping." +23,Cluster,19,5.5,-8.5,Medium and quite spicy.,Galena,USA,Good,Cluster is the original American hop likely developed as a cross-breed of wild American hops and strains brought over by the Dutch and English in the 1600's. Used as a general purpose hop with medium bittering potential. Spicy character. Limited acreage grown today. +24,Columbus,20,11,16,"Earthy, spicy, pungent, with a light citrus character.","Chinook, Northern Brewer, Nugget, U.K. Target, Zues",USA,Poor,"Also known as Tomahawk and Zues this hop was developed by the HopUnion breeding program. Earthy, spicy, pungent, with a light citrus character. Excellent for dry-hopping." +25,Comet,20.5,11,11,"bittering hop, wild american aroma",Galena,USA,Unknown, +26,Crystal,21,2,4.5,"Mild and pleasant, spicy and flowery.","French Strisslespalt, Hallertauer, Hersbrucker, Liberty, Mt. Hood",USA,Fair,"Developed in Corvallis, Oregon, Crystal is a triploid (3 chromosomes and seedless) aroma-type breed, released for commercial production in 1993. It originates from a seedling selection of Hallertau and USDA 21381M. Mild floral and spicy aroma." +27,Delta,22,5.5,7,"Slightly spicy, hint of citrus",,USA,Very Good,"Developed by Hopsteiner, this hop is a aroma-type hop, originated from a cross between Fuggle and a male derived from Cascade. It is slightly spicy with a hint of citrus." +28,East Kent Goldings,23,4,5.5,"Gentle, fragrant, and pleasant.","U.K. Progress, U.S. Golding, Whitbread Golding Variety",United Kingdom,Fair,"Golding is a group of hops originally from England. English Goldings grown in East Kent are a premium hop, called East Kent Golding. Kent Goldings are from Kent, and those from everywhere else are simply referred to as Goldings. A variety is also grown Oregon and Washington. They are mostly used for aroma and have a floral and sweet character." +29,Eroica,24,9,12,Strong but pleasant aroma.,"Chinook, Galena, Nugget",USA,Unknown, +30,Falconer's Flight,24.4,10,12,"Tropical Fruit, Citrus, floral, lemon and Grapefruit character (the best of the best)",,USA,Unknown,"An exclusive proprietary hop blend created by Hop Union to honor and support the legacy of Northwest brewing legend, Glen Hay Falconer, who passed in 2002. This novel proprietary pellet blend is comprised of many of the Northwest’s most unique hop varieties and is perfect for any Northwest-style IPA. Each hop has been hand selected for its superior aromatic qualities, imparting distinct tropical, citrus, floral, lemon and grapefruit tones. A portion of the proceeds go to support the Falconer Foundation, which supports brewers and brewing." +31,Falconer's Flight 7Cs,24.7,9,10,"Strong Fruit, Citrus, Spicy, earthy (the best of the best)",,USA,Unknown,"Following the success of the Falconer’s Flight™, Hop Union is proud to bring you Falconer's Seven Seas (or 7C's), as you can imagine, this is a custom blend of 7 of the ""C"" hops and a few experimental hop varieties that we don't even know about yet. Falconer’s Flight 7C’s delivers strong fruit and citrus characteristics but is layered with spicy, earthy overtones that allow it to function as the perfect addition/alternative to your IPA / Pale Ale style brews. Targeted brewing values are 9.5% Alpha, 4.4% Beta and 29% Co-humulone" +32,First Gold,25,6.5,8.5,A little like Golding family; spicy.,"maybe Crystal, U.K. Kent Golding",United Kingdom,Very Good,"This newer variety was bred at Wye College in 1995, and is a cross-pollination of Whitbread Golding and a dwarf male. Rich citrus character with flavors described as orange peel and dried apricot. Good for dry-hopping. Limited production." +33,Fuggle (U.K.),26,4,5.5,"Mild, pleasant, hoppy, and robust.","Styrian Golding, U.S. Fuggle, Willamette",United Kingdom,Good,"First grown by Richard Fuggle in England in 1861 and released commercially in 1875, Fuggle hops were once the most dominant variety in the UK. Also grown in Washington and Oregon, but the USA version is milder than the UK version. Mostly used for aroma and flavor. Styrian Goldings are Fuggle hops grown in Slovenia." +34,Fuggle (U.S.),27,4,5.5,"Mild and pleasant, earthy and fruity.","Styrian Golding, U.K. Fuggle, U.S. Tettnanger, Willamette",USA,Good, +35,Galaxy,28,12,14,"Dual purpose hop, citrus, passionfruit",,Australia,Unknown,This is a triploid hop bred by Hop Products Australia at their Rostrevor Breeding Garden Victoria in 1994. It was bred by crossing a female tetraploid (J78) with a male derived from Perle. A dual purpose hop with citrus and passionfruit characteristics. +36,Galena,29,10,14,"Medium but pleasant hoppiness, citrusy.","Chinook, Nugget, Pride of Ringwood",USA,Good,Galena is a bittering hop bred in 1968 from Brewers Gold and an open pollination in Idaho. It was released commercially in 1978. Mainly used for bittering and works well with other hops. +37,Glacier,30,5,9,Dual purpose hop with a citrus earthy aroma.,"Styrian Golding, U.S. Fuggle, U.S. Tettnanger, Willamette",USA,Good,Released as a public variety in 2000 by Dr. Stephen Kenny at Washington State University. It was chosen for its low cohumulone and good yield potential. Mainly used for its pleasant aroma. +38,Goldings (U.S.),31,4,6,"Mild, extremely pleasant, and gently hoppy.","U.K. Golding, U.K. Progress, Whitbread Golding Variety",USA,Fair, +39,Green Bullet,32,11,14,Dual purpose hop.,"Crystal, Hallertauer Tradition, Liberty, Mt. Hood, Ultra",New Zealand,Unknown, +40,Hallertau (German),33,6,6.5,Known for its aromatic properties similar to Hallertauer.,"Crystal, Mt. Hood",Germany,Fair,"Hallertau hops are grown in the region of Bavaria by the same name. Hallertauer Mittelfrüh is a noble hop, however, other varieties such as Gold, Merkur, Tradition, Magnum, and Taurus exist and can be used as a replacement. Used for flavor and aroma, these hops have a floral and earthy character." +41,Hallertau (U.S),34,3.5,5.5,"Very mild, pleasant, and slightly flowery, some spicy.","Hallertauer Tradition, Liberty, Ultra",USA,Fair, +42,Hallertau Aroma,35,6.5,8.5,A dual purpose hop which has been used to replace Perle,Perle,New Zealand,Fair, +43,Hallertauer Mittelfruh,37,3,5.5,Mild and pleasant.,"German Tradition, Liberty, Ultra",Germany,Fair, +44,Hallertau Pacific,37.5,5,6,An aroma hop with some citrus and floral character,Hallertauer Mittelfruh,New Zealand,Fair,AKA Pacifica. “Fingerprint” replica of Hallertau Mittelfruh with floral and citrus notes. +45,Hallertauer Tradition,38,3.5,5.5,Known for its aromatic properties. A replacement for Hallertauer Mittelfrüh.,"Crystal, Liberty",Germany,Fair, +46,Herald,39,11,13,New dual-purpose hop,,United Kingdom,Unknown, +47,Herkules,39.5,12,17,High-alpha bittering hop with pronounced spicy profile. Use in hoppy German ales or lagers.,,Germany,Unknown, +48,Hersbrucker,40,3,5.5,"Mild to semi-strong, pleasant, hoppy.","French Strisslespalt, Mt. Hood",Germany,Fair,"This hop originated in the Hersbrucker region of Germany and was selected to replace Hallertau MF when its crops were overcome by verticillium (fungi) in the 1970's and 1980's. For this reason, this hop is sometimes called Hallertau Hersbrucker. Hersbrucker is mainly used for aroma and has a grassy/earthy aroma. Mt.Hood hops are a good replacement." +49,Horizon,41,11,14,Pleasantly hoppy.,Magnum or a high-alpha hop,USA,Good,"Originally bred in Oregon in 1970, this sister of Nugget hops was released commercially in 1998. Used for aroma and bittering. Limited supply - use Magnum as a replacement." +50,Legacy,41.5,7.8,7.8,"Dual purpose, floral, blackcurrant and spicy aroma","Cluster, Galena, Northern Brewer",USA,Unknown, +51,Liberty,42,3,6,"Mild and clean aroma, slightly spicy character.","Hallertauer, Hallertauer Tradition, Mt. Hood",USA,Fair,"Developed in 1983 and released in 1991, Liberty is a cross-breed of Hallertau mf and a downy mildew resistant male (USDA 64035M). Similar, and sometimes used as a replacement to Hallertau MF. Character is mild with light spiciness." +52,Lublin (Lubelski),43,3,4.5,"Mild and typical of noble aroma types, spicy, herbal.","Czech Saaz, U.S. Saaz, U.S. Tettnanger",Poland,Unknown,"Also known as Lubelski, this hop was derived from Saaz hops. Some consider it a noble hop and it has noble qualities. Used for aroma with a mild, herbal and spicy character." +53,Magnum (Germany),44,10,15,Known for bittering value and quality. Aromatic nature is one of spice and citrus,Northern Brewer,Germany,Good,"Magnum was bred in 1980 at Hüll, the German Hop Research Institute, from the American variety Galena and the German male 75/5/3. Magnum hops are also now grown in the USA and are very similar to their German counterparts. Mainly used for bittering, and has a spicy, citrusy character." +54,Magnum (U.S.),44.5,10,17,Very clean floral aroma,,USA,Good, +55,Marynka (New Zealand),45,6.5,7.5,New aroma hop,"Czech Saaz, U.S. Saaz",New Zealand,Unknown, +56,Marynka (Polish),46,9,12,New hop variety with intense aroma,,Poland,Unknown, +57,Merkur,46.5,12,15,"Excellent bittering power with stronger aroma than Magnum - earthy, floral, Hallertau-like. ",,German,Unknown, +58,Millenium,47,12,15,"Mild, herbal, similar to Nugget.",Nugget,USA,Poor,"Developed as a cross-breed of Nugget and Columbus hops in 1989 in the Pacific Northwest, and released commercially in 2000. Bred for higher tolerance to mildew. Similar in character to Nugget with floral and herbal qualities and a light spiciness. Mainly used for bittering due to high Alpha content." +59,Mosaic,47.5,11.5,13.5,"Mango, lemon, citrus, earthy pine, tropical fruit, herbal and stone fruit notes",Citra,USA,Unknown,"Also known as HBC369, Mosaic is the first born child of Simcoe. Some have described it as Citra on steroids, but it's much more than that. Rich in Mango, lemon, citrus, earthy pine, tropical fruit, herbal and stone fruit notes. Mosaic combines a very complex hop aroma with fairly high alpha-acids and low cohumulone which makes it a perfect triple purpose hop (Bittering/Flavor/Aroma). This combination ultimately provides clean bitterness and aroma profiles that cannot be accomplished by other hops or blends, truly a one of a kind and yet another ""wonder hop"" from the great folks at the Hop Breeding Company." +60,Motueka,48,6.5,7.5,New aroma hop,"Czech Saaz, U.S. Saaz",New Zealand,Unknown, +61,Mt. Hood,49,3,8,"Mild, pleasant, and clean, somewhat pungent and resiny.","Crystal, French Strisslespalt, Hersbrucker",USA,Poor,"Released in 1989, this is a triploid hop derived from Hallertau MF that is mainly used for aroma. Mt. Hood has a mild, spicy character. Named for Oregon's tallest mountain." +62,Mt. Ranier,50,6,8,"Licorice, hint of citrus",,USA,Unknown,"Bred at Oregon State University in Corvallis, Oregon, this very new hop is likely a cross of Hallertau, Galena, and Fuggles. The aroma and flavor are similar to Hallertau and it is used for aroma and bittering. Its character is licorice with a hint of citrus." +63,Nelson Sauvin,51,12,14,Unique hop with grape-like flavor,,New Zealand,Unknown, +64,Newport,52,13,17,"Mild herbal, citrus aroma","Galena, Nugget",USA,Fair,"Developed at the Agricultural Research Service in Corvallis, Oregon, Newport hops were released in 2002. Mainly used for bittering." +65,Northdown,53,7.5,9.5,Fruity with some spiciness.,,United Kingdom,Fair,"Developed in the 1970's, this resinous hop was used for bittering due to its high Alpha content at the time. Since then, much higher alpha hops have been developed, but Northdown lives on due to its excellent flavor qualities. It is Northern Brewer crossed with a German male resistant to downy mildew. Limited availability." +66,Northern Brewer (German),54,7,10,Medium-strong with some wild tones.,"Chinook, U.S. Northern Brewer",Germany,Good, +67,Northern Brewer (U.K.),54.5,8,10,Medium-strong with some wild tones.,Chinook,United Kingdom,Good,"Bred in England in 1934, this hop is a blend of an English Canterbury Golding female plant and the American male plant OB21. Now grown in Belgium, Spain, USA, and is one of the main hops grown in Germany. Mainly used for bittering due to high Alpha content. Chinook is a possible substitute." +68,Northern Brewer (U.S.),55,6,10,Medium-strong with some wild tones.,"Chinook, Nugget",USA,Good, +69,Northwest Golding,56,4,5,Known for aromatic properties.,,,Unknown, +70,Nugget,57,11,14.5,"Quite heavy and herbal, with pear and peach notes","Chinook, Columbus, Galena, U.K. Target",USA,Good,"Selected from a cross between Brewer’s Gold, Early Green, Caterbury Golding, Bavarian and an N/A variety in 1970. Released in 1983, this is a popular bittering hop in the USA. It is grown in Yakima, Washington and Germany. Its character is described as heavy and herbal." +71,Olympic,58,11,13,"Mild to medium, citrusy aroma, spicy.",Chinook,USA,Unknown, +72,Omega,59,8,9,Bittering,,United Kingdom,Unknown, +73,Opal,60,5,8,A new spicy hop variety.,,Germany,Unknown, +74,Pacific Gem,61,13,15,Bittering hop with a woody character.,,New Zealand,Very Good,"This is a triploid, high alpha hop that was released in 1987. This organic hop is mainly used for bittering. Has a woody and fruity character." +75,Pacific Jade,62,12,14,"A ""soft"" bittering hop with spicy and citrus aroma qualities.",,New Zealand,Unknown, +76,Pacifica,63,5,6,An aroma hop with some citrus and floral character,Hallertau family,New Zealand,Unknown,AKA Pacific Hallertau. “Fingerprint” replica of Hallertau Mittelfruh with floral and citrus notes. +77,Palisade,64,5.5,9.5,Clean floral charcter,Cascade,USA,Good,"Grown by Yakima Chief Ranches, this hop is used for aroma. This new hop is bred from Swiss Tettnanger. They have a clean floral character." +78,Perle (German),65,6,8.5,"Moderately intense, good and hoppy, fruity, minty and a little spicy.","Northern Brewer, U.S. Perle",Germany,Good,"Bred in Germany at the Hüll Hop Research Institute in 1978 from Northern Brewer, this hop is grown in Germany, Belgium, and the USA (Washington and Oregon). The USA version has higher alpha acids ranging from 7% to 9.5%. It is used for bittering and flavoring/aroma. Its character is described as moderately intense, minty, and spicy." +79,Perle (U.S.),66,6,9.5,"Known for its aromatic and bittering properties, pleasant and slightly spicy.","Chinook, Cluster, Galena, Northern Brewer",USA,Good, +80,Phoenix,67,8,13,Similar to U.K. Challenger.,"U.K. Challenger, U.K. Kent Golding, U.K. Northdown",United Kingdom,Unknown,"Developed at Wye College as a replacement for Challenger hops. Dual-purpose hop, mild aroma and slightly spicy flavor." +81,Pilgram,67.5,9,13,"Powerful bittering with nice, citric hop aroma.",,United Kingdom,Unknown,"Powerful bittering with nice, citric hop aroma. Try as kettle and dry hop in English or US ales." +82,Pilot,68,8,12,"Mild, herbal, grassy, with lemon hints.",,United Kingdom,Unknown,"Very new hop variety used for bittering and developed by Charles Faram & Co.. Character is mild, herbal, grassy, with lemon hints." +83,Pioneer,69,8,10,Moderate bitterness and citrus characteristics.,U.K. Kent Golding,United Kingdom,Good,"Bred at Wye College, this dwarf variety is used for bittering and aroma. It has moderate bitterness and citrus characteristics." +84,Premiant,70,8,12.5,A dual purpose variety with a balanced bitterness and slightly spicy aroma,,Czechoslovakia,Unknown, +85,Pride of Ringwood,71,7,10,"Quite pronounced, woody, earthy, herbal.","Cluster, Galena",Australia,Fair,"Bred in Australia, this hop is a cross between the English Pride of Kent hop and a wild Tasmanian variety. At time of its release in 1965, it had the highest alpha acid percentage in the world. It is mainly used for bittering and has a strong citrus character." +86,Progress,72,5,7.5,"Moderately strong, good aroma.","Fuggle, U.K. Kent Golding",United Kingdom,Good,Bred in 1951 at Wye College as a cross between a Whitbread Golding female and a wild American male. Mainly used for aroma with moderate bittering. Described as robust and fruity. +87,Riwaka,73,4.5,6.5,"Citrusy, grapefruit aroma hop","Czech Saaz, possible American ""C"" hops",New Zealand,Unknown, +88,Saaz (Czech),74,3,4.5,"Very mild with pleasant hoppy notes, earthy, spicy, and herbal.",U.S. Saaz,Czechoslovakia,Fair,"This famous Czech hop has been grown for over 700 years. Mainly used for aroma and flavor, the character is mild earthy, herbal, and spicy. There is a variety grown in the USA." +89,Saaz (U.S),75,3,5,"Mild and pleasant, earthy and spicy.",Czech Saaz,USA,Fair, +90,Santiam,76,5,7.9,Noble characteristics.,"German Spalt, German Spalt Select, German Tettnanger",USA,Fair,"Released in 1997 by the Agricultural Research Service in Corvallis, Oregon, this is the first naturally seedless hop and was derived from Tettnanger, Hallertauer Mittelfrüh, and an American hop. Has noble characteristics and is mainly used for aroma. Character is floral and herbal." +91,Saphir,77,2.5,4.5,Mild aroma hop.,Any noble hops,Germany,Fair,Some consider this newer hop a member of the noble hop family with a refined aroma & a mild flavor. Bred as an alternative to Hallertau's susceptibility to pests and disease. Used for aroma. Sweet & clean citrus aroma that has a hint of tangerine. +92,Satus,78,12.5,14,Known for its bittering and aromatic properties.,Galena,USA,Good,"Grown by Yakima Chief Ranches in Washington, this newer hop is mainly used for bittering and is similar to Galena. Citrusy. Limited availability." +93,Select,79,4,6,noble-type aroma,"Czech Saaz, German Spalt, Tettnanger",Germany,Good,"Bred at the Hüll Research Institution from Hallertauer Mittlefrüh and Spalt to be disease resistant. Released in 1991, this hop is mainly used for aroma. Also known as Spalt Select or Spalter Select." +94,Serebrianka,79.5,3.5,3.5,Light perfume,,USA,Unknown, +95,Simcoe,80,12,14,pine or wood character with notes of passionfruit or apricot.,,USA,Good,Released in 2000 by Yakima Chief Ranches in Washington. Used for aroma and bittering. Has a pine or wood character with notes of passionfruit or apricot. +96,Sladek,81,5,6,A dual-purpose Saaz hybrid.,"Czech Saaz, U.S. Saaz, U.S. Tettnanger",Czechoslovakia,Unknown, +97,Smaragd,81.2,4,6,"Aroma variety, pronounced fruity notes",,German,Unknown,"New aroma variety with pronounced fruity notes. Try in Alt, Kolsch, or blond ale." +98,Sonnet Golding,81.5,6.6,6.6,"New variety, no pedigree or profile available yet",,USA,Unknown,Available at Hopsdirect.com +99,Sorachi Ace,82,13,16,Bittering hop with lemony aroma,,Japan,Unknown,Developed for Sapporo and used in their beers. It is a cross-breed of Brewers Gold and Saaz. Used for bittering and has a lemon character. +100,Southern Cross,83,11,14,"Piney, resinous bittering hop",,New Zealand,Unknown, +101,Sovereign,84,4,7,Noble characteristics.,,United Kingdom,Unknown, +102,Spalt,85,4,5.5,"Mild and pleasant, slightly spicy.","German Spalt Select, U.S. Saaz, U.S. Tettnanger",Germany (Bavaria),Fair,Grown around the town of Spalt in Bavaria. Used for aroma. Character is mild and slightly spicy. Limited availability. +103,Spalt Select (German),86,4,6,Very fine Spalter-type aroma.,"German Spalt, U.S. Saaz, U.S. Tettnanger",Germany,Fair, +104,Spalt Select (U.S),87,3,5,Medium intensity and pleasant hoppy qualities. Medium-strong aroma with wild American tones.,"Saaz, Tettnanger",USA,Fair, +105,Stella,87.5,14,16,"Aroma is richly piney on a bed of fruity, pleasant floral hoppiness.","Simcoe, Chinook",Australia,Unknown,"Super high oil content, high alpha, and moderate-low cohumulone make this a very promising hop varietal. Aroma is richly piney on a bed of fruity, pleasant floral hoppiness. A note of aniseed squirms underneath. Similar to Simcoe and Chinook." +106,Sterling,88,6,9,"Herbal, spicy, pleasant aroma, hint of floral and citrus.",Saaz,USA,Good,"Released in 1998, Sterling is a cross-breed of Saaz, Cascade, Brewers Gold, Early Green, and an N/A variety. Used for aroma and is a good substitute for Saaz. Character is mild, earthy and spicy with floral and citrus hints." +107,Sticklebract,89,9,10,A good alpha hop with a high Selinene content typical of many English hops.,,New Zealand,Unknown,"A triploid variety developed at the DSIR Research Station from +an open pollinated First Choice; high alpha variety released in 1972." +108,Strisselspalt,90,3,5,"Medium intensity, pleasant, hoppy.","Crystal, Hersbrucker, Mt. Hood",France,Good,"Similar to Hersbrucker, this hop originates in the Alsace region of France. This hop has a moderate intensity and pleasant aroma." +109,Styrian Aurora,90.25,7,9,"Fruity, Spicy",Northern Brewer,Slovenia,Very Good,"Moderate-alpha with powerful hoppy aroma, very versatile - try in US, Belgian, or English ales. Aurora, known also as Super Styrian, is a diploid hybrid between Northern Brewer and a TG seedling of unknown origin. It is a medium early variety, its optimal picking time in Slovenia being between August 23th and 30th. Higher alpha with intense but pleasant aroma similar to Styrian Golding but much lighter with hoppy aroma, suitable for extraction and combination with other varieties" +110,Styrian Bobek,90.5,3.5,7,"Earthy, slightly fruity",Northern Brewer,German,Unknown,"Low to moderate alpha and earthy, slightly fruity aroma. Use in English, Belgian, and US ales." +111,Styrian Golding,91,4.5,6,"Delicate, slightly spicy.","U.K. Fuggle, U.S. Fuggle, Willamette",USA,Good,Fuggle hops grown in Slovenia. See Fuggle above for more information. +112,Summit,92,16,18,"Citrus, grapefruit",Simcoe,USA,Unknown,"This dwarf hop is bred in Yakima, Washington, and is at the top of the alpha acid list making it great for bittering and dry-hopping. Released in 2003. It has a citrus and grapefruit flavor." +113,Sun,93,12,16,High-alpha hop with intense character,Magnum or a high-alpha hop,USA,Unknown,"A very high alpha acid bittering hop from Washington state, a sister to Zeus most likely derived from Northern Brewer. Reportedly has an intense but pleasant aroma. Sun is a proprietary hop controlled by S.S. Steiner, Inc." +114,Super Alpha,94,10,12,"Earthy, piney bittering hop.",,New Zealand,Unknown, +115,Super Galena,94.5,15,15,citrus aroma,"Galena, Nugget",USA,Unknown,"Super Galena is a super high alpha variety developed by the Hopsteiner breeding program and released in 2006. It has relatively high contents of both alpha and beta acids, making it a good bittering hop with pleasant aroma. Super Galena is comparable to Galena in its aroma and bitterness profile, but offers a substantially higher yield and complete resistance to all current hop powdery mildew strains found in the U.S." +116,Super Pride,95,14,14,A high alpha variety bred from Pride of Ringwood.,Pride of Ringwood,Australia,Unknown, +117,Surly Furious Dry Hop Blend,95.5,10,14,A proprietary blend of hops used in Surly Furious,,USA,Unknown,"Blend consists of 58.8% Simcoe, 29.4% Ahtanum, 5.9% Amarillo, 5.9% Warrior at a rate of 8.5oz. per 5 gallons. Breakdown for 5 gallons: 5oz Simcoe, 2.5oz Ahtanum, 0.5oz Amarillo, 0.5oz Warrior" +118,Target,96,9.5,12.5,"Pleasant English hop aroma, quite intense.","Fuggle, Willamette",United Kingdom,Fair,"This popular UK hop was bred at Wye College and released in 1972. Mainly used for bittering, but has a decent aroma. It has herbal, grassy, and earthy characteristics and is fairly intense. Fuggles and Willamette can be used as replacements." +119,Tettnanger (German),97,3.5,5.5,"Mild and pleasant, slightly spicy, herbal.","German Spalt, German Spalt Select, Saaz, U.S. Tettnanger",Germany,Fair,"This old noble hop hails from the town of Tettnang, Germany. Mainly used for aroma and flavor. Character is mild, herbal and slightly spicy. Also grown in the USA (Oregon and Washington). Spalt and Saaz are possible replacements." +120,Tettnanger (U.S.),98,3.4,5.2,"An aromatic hop, mild and slightly spicy.","Czech Saaz, German Spalt, Santiam",USA,Fair, +121,Tillicum,98.5,12,14.5,Similar to galena,,USA,,"Tillicum is a high alpha variety with a very high content of beta acids. The variety was developed through the John I. Haas, Inc. breeding program and released in 1995. It is a daughter of Galena and a full sister to Chelan and therefore has analytical data similar to both varieties." +122,Tomahawk,99,15,17,"Earthy, spicy, pungent, with a light citrus character.",Columbus,USA,Good,"Also known as Columbus and Zues this hop was developed by the HopUnion breeding program. Earthy, spicy, pungent, with a light citrus character. Excellent for dry-hopping." +123,Topaz,99.5,15,18,"Rich and intense aroma of fleshy citrus and apricot, with a strong ""dank"" overtone and a hint of sulfur.","Amarillo, Apollo, Columbus, Summit",Australia,Unknown,"An old standby in the Australian bittering hop program, but recently being treated more for it's aroma potential. Rich and intense aroma of fleshy citrus and apricot, with a strong ""dank"" overtone and a hint of sulfur. Very similar to Summit, Apollo, and Columbus, but with a softer citrus edge - also similar to Amarillo." +124,Tradition,100,5,7,Very fine and similar to Hallertauer Mittelfrüh.,"Hallertauer Mittelfrüh, Hersbrucker",Germany,Good,"Bred for disease resistance at the Hüll Hop Research Institute, this hop was released in 1991 and is very similar to Hallertau Mittlefrüh. It is used for both bittering and aroma." +125,Ultra,101,2,4.1,"Very good to outstanding, some Saaz-like qualities. Aromatic properties similar to Hallertauer.","Hallertauer Tradition, Liberty, Saaz",USA,Poor,"Originally bred in 1983 and released in 1995, this triploid hop is a cross of Hallertauer Mittelfrüh, Saaz, and an N/A variety. Mainly used for aroma, they are spicy and floral." +126,Vanguard,102,4,5.7,Aroma similar to continental European types.,"Hallertauer Mittelfrüh, Saaz",USA,Good,"Originally bred in 1982 and released in 1997, this hop was made from a descendant Hallertauer Mittelfrüh. Used for its aromatic qualities and has characteristics similar to Hallertau MF." +127,Wakatu,102.5,6.5,8.5,Restrained floral atop freshly zested lime,,New Zealand,Unknown,"Imagine an alpha-acidified Hallertau, and you've got New Zealand's Wakatu with a typical alpha range of 6.5-8.5%. Characterized by moderate bittering and restrained floral notes atop freshly zested lime. A descendent of Hallertau Mittelfruh, Wakatu is a very versatile southern hemisphere hop lending excellent bittering, flavor, and aroma properties." +128,Warrior,103,15,17,A bittering and aromatic hop.,Nugget,USA,Good,"Bred at Yakima Chief Ranches in Washington in 2001(?), this newer hop is used for bittering and aroma. It has a grapefruit/lemon character with smooth bitterness. A good replacement for Nugget or Columbus." +129,Whitbread Golding,104,5,7,"Quite pleasant and hoppy, moderately intense.","U.K. Kent Golding, U.K. Progress",United Kingdom,Unknown, +130,Willamette,105,3.5,6,"Mild and pleasant, slightly spicy, fruity, floral, a little earthy.","Styrian Golding, U.S. Fuggle, U.S. Tettnanger",USA,Fair,"Released in Oregon in 1976, this is a triploid variety derived from Fuggle hops. They are named after the Willamette River in Oregon. Used for aroma, they have woody, earthy and herbal characteristics." +131,Yakima Cluster,106,6,8.5,Used as a kettle hop for bittering.,,USA,Unknown, +132,Yeoman,107,9,14,Similar to target,,United Kingdom,Unknown, +133,Zenith,108,9,10,Aroma,,United Kingdom,Unknown, +134,Zeus,109,13,17,"Earthy, spicy, pungent, with a light citrus character.",Columbus,USA,Poor,"Also known as Tomahawk and Zues this hop was developed by the HopUnion breeding program. Earthy, spicy, pungent, with a light citrus character. Excellent for dry-hopping." +135,Zythos,110,10,12,"Zythos is strongly aromatic, with tangerine, lemon, grapefruit, and pine notes.","Amarillo, Sorachi Ace, Simcoe",USA,Unknown,"A proprietary blend of hops from HopUnion, designed for complex flavor in IPAs and similar hoppy American styles. Zythos is strongly aromatic, with tangerine, lemon, grapefruit, and pine notes. Try it in place of Amarillo, Sorachi Ace, or Simcoe." diff --git a/templates/static/db_constants/styles.csv b/templates/static/db_constants/styles.csv new file mode 100644 index 0000000..09d1c42 --- /dev/null +++ b/templates/static/db_constants/styles.csv @@ -0,0 +1,73 @@ +1,Light Lager,Lite American Lager,1.03,1.04,0.998,1.008,8,12,2,3 +2,Light Lager,Standard American Lager,1.04,1.05,1.004,1.01,8,15,2,4 +3,Light Lager,Premium American Lager,1.046,1.056,1.008,1.012,15,25,2,6 +4,Light Lager,Munich Helles,1.045,1.051,1.008,1.012,16,22,3,5 +5,Light Lager,Dortmunder Export,1.048,1.056,1.01,1.015,23,30,4,6 +6,Pilsener,German Pilsner (Pils),1.044,1.05,1.008,1.013,25,45,2,6 +7,Pilsener,Bohemian Pilsener,1.044,1.056,1.013,1.017,35,45,3.5,6 +8,Pilsener,Classic American Pilsner,1.044,1.06,1.01,1.015,25,40,3,6 +9,European Amber Lager,Vienna Lager,1.046,1.052,1.01,1.014,18,30,10,16 +10,European Amber Lager,Oktoberfest/Marzen,1.05,1.056,1.012,1.016,20,28,7,14 +11,Dark Lager,Dark American Lager,1.044,1.056,1.008,1.012,8,20,14,22 +12,Dark Lager,Munich Dunkel,1.048,1.056,1.01,1.016,18,28,14,28 +13,Dark Lager,Schwarzbier (Black Beer),1.046,1.052,1.01,1.016,22,32,17,30 +14,Bock,Maibock/Helles Bock,1.064,1.072,1.011,1.018,23,35,6,11 +15,Bock,Traditional Bock,1.064,1.072,1.013,1.019,20,27,14,22 +16,Bock,Doppelbock,1.072,1.096,1.016,1.024,16,26,6,25 +17,Bock,Eisbock,1.078,1.12,1.02,1.035,23,35,18,30 +18,Light Hybrid Beer,Cream Ale,1.042,1.055,1.006,1.012,15,20,2.5,5 +19,Light Hybrid Beer,Blonde Ale,1.038,1.054,1.008,1.013,15,28,3,6 +20,Light Hybrid Beer,Kolsch,1.044,1.05,1.007,1.011,20,30,3.5,5 +21,Light Hybrid Beer,American Wheat or Rye,1.04,1.055,1.008,1.013,15,30,3,6 +22,Amber Hybrid Beer,Northern German Altbier,1.046,1.054,1.01,1.015,25,40,13,19 +23,Amber Hybrid Beer,California Common Beer,1.048,1.054,1.011,1.014,30,45,10,14 +24,Amber Hybrid Beer,Dusseldorf Altbier,1.046,1.054,1.01,1.015,35,50,13,17 +25,English Pale Ale,Standard/Ordinary Bitter,1.032,1.04,1.007,1.011,25,35,4,14 +26,English Pale Ale,Special/Best/Premium Bitter,1.04,1.048,1.008,1.012,25,40,5,16 +27,English Pale Ale,Extra Special/Strong Bitter,1.048,1.06,1.01,1.016,30,50,6,18 +28,Scottish and Irish Ale,Scottish Light 60/-,1.03,1.035,1.01,1.013,10,20,9,17 +29,Scottish and Irish Ale,Scottish Heavy 70/-,1.035,1.04,1.01,1.015,10,25,9,17 +30,Scottish and Irish Ale,Scottish Export 80/-,1.04,1.054,1.01,1.016,15,30,9,17 +31,Scottish and Irish Ale,Irish Red Ale,1.044,1.06,1.01,1.014,17,28,9,18 +32,Scottish and Irish Ale,Strong Scotch Ale,1.07,1.03,1.018,1.03,17,35,14,25 +33,American Ale,American Pale Ale,1.045,1.06,1.01,1.015,30,45,5,14 +34,American Ale,American Amber Ale,1.045,1.06,1.01,1.015,25,40,10,17 +35,American Ale,American Brown Ale,1.045,1.06,1.01,1.016,20,40,18,35 +36,English Brown Ale,Mild,1.03,1.038,1.008,1.013,10,25,12,25 +37,English Brown Ale,Southern English Brown,1.035,1.042,1.011,1.014,12,20,19,35 +38,English Brown Ale,Northern English Brown,1.04,1.052,1.008,1.013,20,30,12,22 +39,Porter,Brown Porter,1.04,1.052,1.008,1.014,18,35,20,30 +40,Porter,Robust Porter,1.048,1.065,1.012,1.016,25,50,22,35 +41,Porter,Baltic Porter,1.06,1.09,1.016,1.024,20,40,17,30 +42,Stout,Dry Stout,1.036,1.05,1.007,1.011,30,45,25,40 +43,Stout,Sweet Stout,1.042,1.056,1.01,1.023,25,40,30,40 +44,Stout,Oatmeal Stout,1.048,1.065,1.01,1.018,25,40,22,40 +45,Stout,Foreign Extra Stout,1.056,1.075,1.01,1.018,30,70,30,40 +46,Stout,American Stout,1.05,1.075,1.01,1.022,35,75,30,40 +47,Stout,Russian Imperial Stout,1.075,1.095,1.018,1.03,50,90,30,40 +48,Indian Pale Ale (IPA),English IPA,1.05,1.075,1.01,1.018,40,60,8,14 +49,Indian Pale Ale (IPA),American IPA,1.056,1.075,1.01,1.018,40,60,6,15 +50,Indian Pale Ale (IPA),Imperial IPA,1.075,1.09,1.012,1.02,60,100,8,15 +51,German Wheat and Rye Beer,Weizen/Weissbier,1.044,1.052,1.01,1.014,28,15,2,8 +52,German Wheat and Rye Beer,Dunkelweizen,1.044,1.056,1.01,1.014,10,18,14,23 +53,German Wheat and Rye Beer,Weizenbock,1.064,1.08,1.015,1.022,15,30,12,25 +54,German Wheat and Rye Beer,Roggenbier (German Rye),1.046,1.056,1.01,1.014,10,20,14,19 +55,Belgian and French Ale,Witbier,1.044,1.052,1.008,1.012,10,20,2,4 +56,Belgian and French Ale,Belgian Pale Ale,1.048,1.054,1.01,1.014,20,30,8,14 +57,Belgian and French Ale,Saison,1.048,1.08,1.01,1.016,25,45,5,12 +58,Belgian and French Ale,Biere de Garde,1.06,1.08,1.012,1.018,20,30,6,19 +59,Sour Ale,Berliner Weisse,1.028,1.032,1.004,1.006,3,-8,2,3 +60,Sour Ale,Flanders Red Ale,1.046,1.054,1.008,1.016,15,25,10,16 +61,Sour Ale,Flanders Brown/Oud Bruin,1.043,1.077,1.012,1.016,15,25,15,20 +62,Sour Ale,Straight (Unblended) Lambic,1.04,1.054,1,1.01,0,10,3,7 +63,Sour Ale,Gueuze,1.04,1.06,1,1.006,0,10,3,7 +64,Sour Ale,Fruit Lambic,1.04,1.06,1,1.01,0,10,3,7 +65,Belgian Strong Ale,Belgian Blonde Ale,1.062,1.075,1.008,1.016,20,30,4,6 +66,Belgian Strong Ale,Belgian Dubbel,1.062,1.075,1.01,1.018,15,25,10,14 +67,Belgian Strong Ale,Belgian Tripel,1.075,1.085,1.01,1.016,25,38,4.5,6 +68,Belgian Strong Ale,Belgian Golden Strong Ale,1.07,1.095,1.01,1.016,25,35,4,6 +69,Belgian Strong Ale,Belgian Dark Strong Ale,1.075,1.11,1.01,1.024,15,25,15,20 +70,Strong Ale,Old Ale,1.06,1.09,1.015,1.022,30,60,10,22 +71,Strong Ale,English Barleywine,1.08,1.12,1.018,1.03,35,70,8,22 +72,Strong Ale,American Barleywine,1.08,1.12,1.016,1.03,50,120,10,19 +73,Smoke-Flavored/Wood-Aged Beer,Classic Rauchbier,1.05,1.056,1.012,1.016,20,30,14,22 diff --git a/templates/static/db_constants/utilization_table.csv b/templates/static/db_constants/utilization_table.csv new file mode 100644 index 0000000..23722db --- /dev/null +++ b/templates/static/db_constants/utilization_table.csv @@ -0,0 +1,76 @@ +1,0,0.0000,0.0000 +2,1,0.5556,0.6667 +3,2,1.1111,1.3333 +4,3,1.6667,2.0000 +5,4,2.2222,2.6667 +6,5,2.7778,3.3333 +7,6,3.3333,4.0000 +8,7,3.8889,4.6667 +9,8,4.4444,5.3333 +10,9,5.0000,6.0000 +11,10,5.7000,6.9000 +12,11,6.4000,7.8000 +13,12,7.1000,8.7000 +14,13,7.8000,9.6000 +15,14,8.5000,10.5000 +16,15,9.2000,11.4000 +17,16,9.9000,12.3000 +18,17,10.6000,13.2000 +19,18,11.3000,14.1000 +20,19,12.0000,15.0000 +21,20,12.3000,15.4000 +22,21,12.6000,15.8000 +23,22,12.9000,16.2000 +24,23,13.2000,16.6000 +25,24,13.5000,17.0000 +26,25,13.8000,17.4000 +27,26,14.1000,17.8000 +28,27,14.4000,18.2000 +29,28,14.7000,18.6000 +30,29,15.0000,19.0000 +31,30,15.2667,19.3333 +32,31,15.5333,19.6667 +33,32,15.8000,20.0000 +34,33,16.0667,20.3333 +35,34,16.3333,20.6667 +36,35,16.6000,21.0000 +37,36,16.8667,21.3333 +38,37,17.1333,21.6667 +39,38,17.4000,22.0000 +40,39,17.6667,22.3333 +41,40,17.9333,22.6667 +42,41,18.2000,23.0000 +43,42,18.4667,23.3333 +44,43,18.7333,23.6667 +45,44,19.0000,24.0000 +46,45,19.2000,24.2000 +47,46,19.4000,24.4000 +48,47,19.6000,24.6000 +49,48,19.8000,24.8000 +50,49,20.0000,25.0000 +51,50,20.2000,25.2000 +52,51,20.4000,25.4000 +53,52,20.6000,25.6000 +54,53,20.8000,25.8000 +55,54,21.0000,26.0000 +56,55,21.2000,26.2000 +57,56,21.4000,26.4000 +58,57,21.6000,26.6000 +59,58,21.8000,26.8000 +60,59,22.0000,27.0000 +61,60,22.1333,27.2000 +62,61,22.2667,27.4000 +63,62,22.4000,27.6000 +64,63,22.5333,27.8000 +65,64,22.6667,28.0000 +66,65,22.8000,28.2000 +67,66,22.9333,28.4000 +68,67,23.0667,28.6000 +69,68,23.2000,28.8000 +70,69,23.3333,29.0000 +71,70,23.4667,29.2000 +72,71,23.6000,29.4000 +73,72,23.7333,29.6000 +74,73,23.8667,29.8000 +75,74,24.0000,30.0000 +76,75,27.0000,34.0000 diff --git a/templates/static/db_constants/yeast.csv b/templates/static/db_constants/yeast.csv new file mode 100644 index 0000000..ce71e7f --- /dev/null +++ b/templates/static/db_constants/yeast.csv @@ -0,0 +1,709 @@ +1,Brewferm Blanche Ale Yeast,0,72,64,73,Low,,,Top-fermenting strain for Belgian witbier. Spicy and lightly phenolic.,, +2,Brewferm Lager Yeast,1,76,50,59,High,,,A dry lager yeast. Flocculation: high. Attenuation: high. Ferments clean and malty.,, +3,Coopers Ale Yeast,2,72,65,75,Medium,,,"A good all-round yeast for a variety of ales. Produces complex woody, fruity esters at warm temperatures; reported to be more heat tolerant than other strains.",, +4,Danstar Abbaye,2.125,75,63,77,Low,,,"Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce ales of the finest quality. Complex aroma and flavors may include peppery, fruity, banana, clovy, alcoholic, sweet and fruity. Does not display undesirable odors when properly handled.",, +5,Danstar Belle Saison Yeast,2.25,80,63,77,Low,,,"Belle Saison is an ale yeast of Belgian origin selected for its ability to produce great Saison-style beer. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce ales of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation. The yeast is produced in ISO 9002-certified plants. Quick start and vigorous fermentation, which can be completed in 5 days above 17°C (63°F). High attenuation and high alcohol tolerance. Fermentation rate, fermentation time and degree of attenuation depend on inoculation density, yeast handling, fermentation temperature and nutritional quality of wort. Low flocculation rate; settling can be promoted by cooling and by using fining agents and isinglass. Saison beers are quite unique to brew. During fermentation, cooling is not normally used, allowing temperature of fermentation to increase. Aroma is fruity, spicy and peppery due to ester and phenol production, and does not display undesirable odours when properly handled.",, +6,Danstar BRY-97 American West Coast Yeast,2.5,72.5,62,72,Medium - High,,,"BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture Collection and is used by a number of commercial breweries to produce different types of ale. The propagation and drying process have been specifically designed to deliver high quality beer yeast that can be used simply and with reliability to help produce ales of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation. The yeast is produced in ISO 9002 certified plants. Quick, clean, and well-attenuating are the chief properties of this yeast. It is most comparable to the ""Chico""-style strains. In our experience, this strain stays clean at relatively high temperatures (up to 78F), and flocculation is marginally better than other ""Chico"" strains. Due to the slightly higher flocculation tendencies, it does slightly reduce bittering levels in the finished beer.",, +7,Danstar Diamond Lager Yeast,3,74,50,59,Medium - High,,,"Diamond Lager yeast originated in Germany and is used by a number of commercial breweries to produce different types of lager. The aroma and taste are almost neutral and do not display off-flavours when properly handled. It may tend, because of flocculation, to slightly reduce hop bitter levels.",, +8,Danstar Munich Wheat Beer Yeast,4,74,60,70,Low,,,Munich German Wheat Beer yeast originated in Bavaria and is used by a number of commercial breweries to produce German-style wheats beers. Aroma estery to both palate and nose with typical banana notes.,Weizen Hefe Weizen, +9,Danstar Nottingham Ale Yeast,5,76,60,70,Medium - High,,,"Nottingham British Ale yeast is a single strain selected from a multiple commercial culture used in the UK. The aroma is slightly estery, almost neutral and does not display malodours when properly handled. Because of flocculation, it may tend to slightly reduce hop bitter levels.",, +10,Danstar Windsor Ale Yeast,6,70,60,70,Low,,,"Windsor British Ale yeast originated in the UK and is used by a number of commercial breweries to produce different types of ale. The aroma is estery to both palate and nose, and is usually described as full bodied, fruity British ale."," Bitter + Stout + Weizen + Hefe Weizen", +11,ECY07 East Coast Yeast Scottish Heavy,6.3,78.5,60,68,,,,"Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/ shilling or heavier ales including old ales and barleywines due to the level of attenuation.",, +12,ECY08 East Coast Yeast Saison Brasserie,6.35,80,75,85,,,,A combination of several saison yeast strains for both fruity and spicy characteristics accompanied with dryness ,, +13,ECY09 East Coast Yeast Belgian Abbaye,6.4,75,66,72,,,,"This yeast produces classic Belgian-style ales - robust, estery with a large note of clove and fruit. Rated highly in sensory tests described in ""Brew Like a Monk"" for complexity and low production of higher alcohols.",, +14,ECY10 East Coast Yeast Old Newark Ale,6.45,76,60,68,,,,"Sourced from a defunct east coast brewery, this pure strain was identified as their ""ale-pitching yeast"". Good for all styles of American and English ales with high flocculation and a compact sedimentation",, +15,ECY11 East Coast Yeast Belgian White,6.5,76,70,76,,,,"Isolated from the Hainaut region in Belgium, this pure yeast will produce flavors reminiscent of witbiers.",, +16,ECY12 East Coast Yeast Old Newark Beer,6.55,78,58,68,,,,"Sourced from the same east coast brewery as ECY10, this was identified as their ""beer-pitching yeast"" (i.e. lager yeast). The strain was identified as S. cerevisae, hence it is not a true lager yeast, but can ferment at lager fermentation temperatures. Clean and crisp when fermented at 58-68F",, +17,ECY13 East Coast Yeast Belgian Abbaye 2,6.6,75,66,72,,,,"Traditional Belgian yeast with a complex, dry, fruity malt profile. Rated highly in sensory tests described in ""Brew Like a Monk"" for complexity and low production of higher alcohols.",, +18,ECY14 East Coast Yeast Saison Single,6.65,77,75,82,,,,"This strain leaves a smooth, full farmhouse character with mild esters reminiscent of apple pie spice.",, +19,ECY17 East Coast Yeast Burton Union,6.75,74,64,69,,,,"Produces a bold, citrusy character which accentuates mineral and hop flavors. Well suited for classic English pale ales and ESB.",, +20,ECY18 East Coast Yeast British Mild,6.8,68,60,68,,,,This yeast has a complex woody ester and is typically under-attenuating (does not ferment malto-triose) leaving a pronounced malt profile with a slight sweetness that is perfect for milds and bitters.,, +21,ECY21 East Coast Yeast Kolschbier,6.9,76.5,58,66,,,,"Produces a clean lager-like profile at ale fermentation temperatures. Smooth mineral and malt flavors come through with a clean, lightly yeasty flavor and aroma in the finish.",, +22,ECY28 East Coast Yeast Kellerbier,6.91,75,46,54,,,,"This yeast exhibits a clean, crisp lager in the traditional northern German character. Use in German pilsners including Kellerbier.",, +23,ECY29 East Coast Yeast Northeast Ale,6.92,74,65,70,Low,,,"A unique ale yeast with an abundance of citrusy esters accentuating American-style hops in any pale ale, IPA, double IPA.",, +24,ECY34 East Coast Yeast Dirty Dozen Brett Blend,9.95,80,60,74,,,,"Twelve (12) different isolates of Brettanomyces exhibiting high production of barnyard ""funk"" and esters. Dryness, ripe fruit, and acidity will be encountered over a period of months and over time (>1 yr), may display gueuze-like qualities in complexity. Contains various isolates from lambic-producers, B. bruxellensis, B. anomala, B. lambicus, and B. naardenensis. For those who want the most from Brett yeast, whether a 100% Brett fermentation is desired or adding to secondary aging projects.",, +25,Muntons Ale Yeast,7,72,57,77,Low,,,Good all-purpose ale yeast,, +26,Red Star Cote Des Blancs,8,90,64,68,Medium,12,14,"AKA Geisenheim Epernay. A low foaming slower speed fermenter with low alcohol tolerance. This strain emphasizes fruit character in both reds and whites making it an excellent choice for fruit wines, especially apple. If fermented at cooler temperatures it will not ferment to dryness producing a sweeter wine with some residual sugar. For the production of Chardonnay use in conjunction with yeast nutrient. Sweet whites, fruit wines. Temperature range: 64-86 F. Alcohol Tolerance: 12-14%.",, +27,Safale K-97 Dry Ale,9,68,59,75,Low,,,A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers.,, +28,Safale S-04 Dry Ale,10,72,59,75,High,,,"A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks.",, +29,Safale US-05 Fermentis Dry Ale,11,72,59,75,Low - Medium,,,"A ready-to-pitch dry American ale yeast. Safale US-05 produces well balanced beers with low +diacetyl and a very clean, crisp end palate.",, +30,Safbrew S-33 Dry Brewing Yeast,12,76,59,75,Medium,11.5,11.5,"A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.",, +31,Safbrew T-58 Dry Brewing Yeast,13,76,59,75,Medium,11.5,11.5,A speciality yeast selected for its estery somewhat peppery and spicy flavour development. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 8.5% v/v but can ferment up to 11.5% v/v.,, +32,Safbrew WB-06 Dry Brewing Yeast,14,76,59,75,Low,,,"A speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and +phenol flavour notes typical of wheat beers.",, +33,Saflager S-189 Dry Lager,15,72,48,59,High,,,"Originating from the Hürlimann brewery in Switzerland, also under collection at Weihenstephan under number ""W195"", this very popular strain is used by a large number of commercial breweries. Selected for its fairly neutral flavour development, this yeast is recommended for a wide range of lager and pilsen beers.",, +34,Saflager S-23 Fermentis Dry Lager,16,72,48,59,High,,,This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes.,, +35,Saflager W-34/70 Fermentis Dry Lager,17,72,48,59,High,,,"This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe.",, +36,The Yeast Bay - Amalgamation Brettanomyces Super Blend,17.01,85,65,78,Low,,,"Amalgamation is the union of our six favorite Brettanomyces isolates from our microbe library. Each isolate produces a unique bouquet of bright and fruity flavors and aromas, and the combination of all of them into one blend results in the coalescence of these unique flavors and aromas into something truly special. +Expect this blend to create a dry beer with a bright and complex fruit-forward flavor and aroma, accompanied by some funk on the palate.",, +37,The Yeast Bay - Beersel Brettanomyces Blend,17.05,78,66,72,Low - Medium,,,This blend combines Brettanomyces strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant. All of the strains in this blend provide a balanced profile of fruitiness and funkiness. This blend tends to be a quick starter and forms a nice pellicle. The resulting beer is balanced with a bright and crisp finish. ,, +38,The Yeast Bay - Brussels Brettanomyces Blend,17.1,80,66,72,Low - Medium,,,"This blend combines Brettanomyces strains isolated from a unique lambic produced in the Brussels region of Belgium. All of the isolates in this blend produce a pronounced barnyard funk with mild acidity and very little fruitiness. This blend can be a little slow to start up, but is a great addition to any beer that you want to funk up.",, +39,The Yeast Bay - Dry Belgian Ale,17.15,92.5,70,76,Medium - High,,,"Dry Belgian Ale is single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale. The profile is a complex and balanced mix of apple, pear and light citrus fruit with some mild spicy and peppery notes. The apparent attenuation of this strain ranges anywhere from 85-100%, depending upon the mash profile and the grist composition. +For a yeast that's as dry as it is, it creates beers with a surprising amount of balance even without the use of specialty grains or adjuncts. While we haven't completed our own tests in house, this yeast is used at the brewery from which it was isolated to make big beers that are in the neighborhood of 12-16% ABV and sufficiently dry. Use Dry Belgian Ale as a primary fermenter in any big Belgian beer, or to unstick that pesky stuck fermentation. +To achieve high attenuation, we recommend fermenting with this strain at 70-71 ºF for the first 2-3 days, and then bumping up the temperature to 74-75 ºF for the remainder of fermentation.",, +40,The Yeast Bay - Farmhouse Sour Ale,17.2,85,70,78,Low - Medium,,,"Farmhouse Sour Ale is a blend of Saccharomyces and Lactobacillus. It was formulated for brewers wishing to create a saison with a balanced acid profile that complements the complex esters of our unique farmhouse/saison yeast strains, but without the Brettanomyces funk. +This blend contains two farmhouse/saison Saccharomyces cerevisiae isolates, Lactobacillus brevis, and Lactobacillus delbreuckii. The two Saccharomyces strains will combine to create a delightful ester profile of grapefruit and orange zest, accompanied by a mild earthiness and spiciness. The two Lactobacillus strains will produce a balanced acid profile, given a suitable supply of accessible carbohydrates that remain after the bulk of fermentation has been completed by Saccharomyces. +Expect this blend to take 1-3 months to begin creating appreciable levels of acidity, depending upon the mash and fermentation temperature and the IBU. Higher mash and fermentation temperatures and lower (0-5) IBU will produce elevated levels of acidity faster. Lower mash and fermentation temperatures and higher (10+) IBU will produce lower levels of acidity more slowly. +Approximately 53 billion cells/vial.",, +41,The Yeast Bay - Funktown Pale Ale,17.25,79,68,74,Low - Medium,,,"Funktown Pale Ale is a blend of our Vermont Ale strain and a unique strain of Brettanomyces that is well suited for primary fermentation. The combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the Brettanomyces produces a unique flavor and aroma profile that is fruit-forward. Expect this blend to finish drier than the Vermont Ale. +We recommend following a similar fermentation scheme as is used for the Vermont Ale, fermenting at 67-69 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached. +Approximately 58 billion cells/vial. +",, +42,The Yeast Bay - Lochristi Brettanomyces Blend,17.3,80,66,72,Low - Medium,,,"This blend combines Brettanomyces strains isolated from a unique beer produced in the Lochristi area in East Flanders. One strain provides a moderate funk and light fruitiness, while the other strain adds a more assertive fruitiness dominated by hints of strawberry. This blend also imparts a pleasant acidity over time that helps to balance out the profile of the finished beer. It can be slow to start up. +",, +43,The Yeast Bay - Melange - Sour Blend,17.35,85,68,78,Low - Medium,,,"If you dig using a diverse array of unique organisms to create balanced sour beers, this delightful medley of microbes is sure to please! +Mélange is our most varied mix of fermentative organisms, intended for use in the production of sour beers in which a balance of funk and sourness is desired. This blend contains two Saccharomyces cerevisiae isolates, Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus. +If you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72 ºF for the first few days and then raising the temperature to 75-80 ºF to encourage development of sourness (Lactobacillus, Pediococcus). For a slower developing beer that exhibits a rounded balance of funk (Brettanomyces) and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 68 ºF and holding at that temperature for an extended period of time. +Approximately 29 bilion cells/vial.",, +44,The Yeast Bay - Northeastern Abbey,17.4,79,68,73,Low - Medium,,,"This yeast was isolated from a beer crafted by a well-known producer of Belgian-style ales in the Northeastern United States. This yeast produces a very mild spiciness and earthy flavor and aroma which is complemented by a subtle but magnificent array of fruity esters, including pear and light citrus fruit. +The brewery from which this strain was isolated uses it in a very versatile manner across an array of Belgian styles. We prefer using this yeast for any and all light Belgian beers, including Wit, Belgian Pale and Belgian Blond, in addition to any experimental fruit beers in which a more unique and robust flavor and aroma profile is desired. Expect this yeast to produce a large, thick krausen. +",, +45,The Yeast Bay - Saison Blend,17.45,79,68,80,Low - Medium,,,"A blend of two unique yeast strains isolated from beers that embody the saison style, this blend is a balance of the many characteristic saison flavors and aromas. One yeast strain is a good attenuator that produces a spicy and mildly tart and tangy beer with a full mouthfeel. The other yeast strain is also a good attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. Together, they produce a dry but balanced beer with a unique flavor and aroma profile.",, +46,The Yeast Bay - Saison Brettanomyces Belnd,17.5,80,70,78,Low - Medium,,,"This blend combines one of the Saccharomyces strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk. +Approximately 58 billion cells/vial.",, +47,The Yeast Bay - Vermont Ale,17.55,78.5,64,72,Low - Medium,,,"Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer. Expect this strain to take off fast and ferment wort quickly, though elevating the temperature following the bulk of fermentation may be required to raise the attenuation. +In order to achieve high attenuation, we recommend fermenting at 66-68 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached. We also recommend mashing at 148-149 ºF and adding a small percentage of the fermentables (~ 5-10%) as sugar. +Attenuation has also been reported to increase when repitching after the first generation.",, +48,The Yeast Bay - Wallonian Farmhouse,17.6,84.5,68,78,Medium,,,"Isolated from a unique farmhouse-style ale that hails from the Walloon region of Belgium, this yeast is one of the funkiest ""clean"" yeast we have in our stable. It imparts a slight earthy funk and tart character to the beer, and is a very mild producer of some slightly spicy and mildly smokey flavor compounds. +This yeast exhibits absurdly high attenuation, resulting in a practically bone-dry beer. If desired, we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer. +Use this yeast for any farmhouse style or experimental Belgian ale.",, +49,WLP001 White Labs California Ale,18,76.5,68,73,Medium,10,15,"This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.",,Sierra Nevada +50,WLP002 White Labs English Ale,19,66.5,65,68,Very High,5,10,"A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.",, +51,WLP004 White Labs Irish Ale,20,71.5,65,68,Medium - High,8,12,"This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. ",, +52,WLP005 White Labs British Ale,21,70.5,65,70,High,5,10,"This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.",, +53,WLP006 White Labs Bedford British,22,76,65,70,High,5,10,"Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.",, +54,WLP007 White Labs Dry English Ale,23,75,65,70,Medium - High,8,12,"Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. ",, +55,WLP008 White Labs East Coast Ale,24,72.5,68,73,Low - Medium,5,10,"Our ""Brewer Patriot"" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.",, +56,WLP009 White Labs Australian Ale,25,72.5,65,70,High,5,10,"Produces a clean, malty beer. Pleasant ester character, can be described as ""bready."" Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation.",, +57,WLP011 White Labs European Ale,26,67.5,65,70,Medium,5,10,"Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.",, +58,WLP013 White Labs London Ale,27,71,66,71,Medium,5,10,"Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.",, +59,WLP022 White Labs Essex Ale,28,73.5,66,70,Medium - High,5,10,"Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.",, +60,WLP023 White Labs Burton Ale,29,72,68,73,Medium,5,10,"From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts. ",, +61,WLP028 White Labs Edinburgh Scottish Ale,30,72.5,65,70,Medium,8,12,"Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. Does not ferment well less than 62°F (17°C) +",, +62,WLP029 White Labs German Ale / Kolsch,31,75,65,69,Medium,5,10,"From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. Does not ferment well less than 62°F(17°C), unless during active fermentation. +",, +63,WLP036 White Labs Dusseldorf Alt,32,68.5,65,69,Medium,5,10,"Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. ",, +64,WLP037 White Labs Yorkshire Square Ale,33,70,65,69,High,8,12,"This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.",, +65,WLP038 White Labs Manchester Ale,34,72,65,70,Medium - High,8,12,"Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.",, +66,WLP039 White Labs Nottingham Ale,35,77.5,66,70,Medium - High,5,10,"British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.",, +67,WLP041 White Labs Pacific Ale,36,67.5,65,68,High,5,10,"A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts. ",, +68,WLP051 White Labs California Ale V,37,72.5,66,70,Medium - High,8,12,"From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. ",, +69,WLP060 White Labs American Ale Blend,38,76,68,72,Medium,8,12,"Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation. ",, +70,WLP072 White Labs French Ale,38.5,71.5,63,73,Medium - High,5,10,"Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70F.  Moderate plus ester character over 70F.  Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers",, +71,WLP080 White Labs Cream Ale Blend,39,77.5,65,70,Medium,8,12,"This is a blend of ale and lager yeast strains.  The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast. ",, +72,WLP085 White Labs English Ale Blend,39.5,72.5,68,72,Medium - High,5,10,"A blend of British ale yeast strains, designed to add complexity to your ale. Moderate fruitiness and mineral-like, with little to no sulfur. Drier than WLP002 and WLP005, but with similar flocculation properties. Good yeast blend for English Pale Ale, Bitter, Porter, Stout, and India Pale Ale.",,Austin Homebrew Supply Exclusive +73,WLP090 White Labs San Diego Super,40,79.5,65,68,Medium - High,10,15,"A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.",, +74,WLP099 White Labs Super High Gravity Ale,41,80,65,69,Medium,15,15,Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.,, +75,WLP295 White Labs Pacific Coast Lager,41.25,74,50,55,Medium,5,10,"This yeast is characterized by a clean, slight malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.",,Austin Homebrew Supply Exclusive +76,WLP299 White Labs Persica Ale,41.5,75,68,78,Medium - High,8,12,"Previously called ""Columbia Ale Yeast"" from the Pacific Northwest, this strain is fruitier than WLP001 with peach/apricot notes with a slightly lower attenuation. This strain has good diacetyl reduction capability.",,Austin Homebrew Supply Exclusive +77,WLP300 White Labs Hefeweizen Ale,42,74,68,72,Low,5,10,"This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.",, +78,WLP320 White Labs American Hefeweizen Ale,43,72.5,65,69,Low,5,10,"This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.",, +79,WLP351 White Labs Bavarian Weizen,44,75,66,70,Low,5,10,"Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: This strain produces a classic German-style wheat beer with moderately high spicy and phenolic overtones reminiscent of cloves. Previously W51",, +80,WLP380 White Labs Hefeweizen IV Ale,45,76.5,66,70,Low,5,10,"Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. ",, +81,WLP400 White Labs Belgian Wit Ale,46,76,67,74,Low - Medium,5,10,"Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.",, +82,WLP410 White Labs Belgian Wit II Ale,47,72.5,67,74,Low - Medium,5,10,"Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers. ",, +83,WLP500 White Labs Trappist Ale,48,77.5,65,72,Low - Medium,10,15,"From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Lower temperatures (under 65°F(18°C) will result in less fruity and more earthy beers.",, +84,WLP510 White Labs Belgian Bastogne Ale,49,77,66,72,Medium,10,15,"A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.",, +85,WLP515 White Labs Antwerp Ale,50,76.5,67,70,Medium,5,10,"Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.",, +86,WLP530 White Labs Abbey Ale,51,77.5,66,72,Medium - High,10,15,"Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.",, +87,WLP540 White Labs Abbey IV Ale,52,78,66,72,Medium,10,15,"An authentic Trappist style yeast. Use for Belgian style ales, dubbels, trippels, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).",, +88,WLP545 White Labs Belgian Strong Ale,53,81.5,66,72,Medium,10,15,"From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.",, +89,WLP550 White Labs Belgian Ale,54,81.5,68,78,Medium,8,12,"Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.",, +90,WLP560 White Labs Classic Saison Blend,54.5,72.5,68,78,Medium,5,10,"This Saison blend that marries both earthy, spicy notes with fruity ester production. Slight clove-like characteristic in finished beer flavor and aroma.",,Austin Homebrew Supply Exclusive +91,WLP565 White Labs Belgian Saison I,55,70,68,75,Medium,5,10,"Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity Saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. ",, +92,WLP566 White Labs Belgian Saison II,56,81.5,68,78,Medium,5,10,"Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565. ",, +93,WLP568 White Labs Belgian Style Ale Blend,57,75,70,80,Medium,5,10,"This blend melds Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created. ",, +94,WLP570 White Labs Belgian Golden Ale,58,75.5,68,75,Low,10,15,"From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. ",, +95,WLP575 White Labs Belgian Styal Ale Blend,59,77,68,75,Medium,8,12,"A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'. ",, +96,WLP585 White Labs Belgian Saison III,59.5,72,68,75,Low - Medium,5,10,"Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.",, +97,WLP630 White Labs Berliner Weisse Blend,60,76.5,68,72,Medium,5,10,"A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.",, +98,WLP644 White Labs Brettanomyces Bruxellensis Trois,60.5,85,70,85,Low,8,12,"This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.",, +99,WLP645 White Labs Brettanomyces Classenii,61,85,70,85,Low,8,12,"Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.",, +100,WLP650 White Labs Brettanomyces Bruxellensis,62,85,70,85,Low,8,12,Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor. ,, +101,WLP653 White Labs Brettanomyces Lambicus,63,85,70,85,Low,8,12,"High intensity Brett character. Defines the ""Brett character"": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.",, +102,WLP655 White Labs Belgian Sour Mix 1,64,85,70,85,Low,8,12,"A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.",, +103,WLP665 White Labs Flemish Ale Blend,64.5,82.5,68,80,Low - Medium,8,12,"Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.",, +104,WLP670 White Labs American Farmhouse Blend,65,78.5,68,72,Medium,5,10,"Inspired by local American brewers crafting semi- traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers.",, +105,WLP672 Lactobacillus Brevis,65.5,80,70,95,N/A,,,"""Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program!"" +We have used this culture in house and prefer it to other strains of Lactobacillus we've used in the past. It produces a it more acid than other strains we've used, and is said to have better IBU tolerance, though we have not yet independently verified this. When using, we would recommend keeping the IBUs on the low end (< 10 IBU) until we are able to run our own experiments.",, +106,WLP800 White Labs Pilsner Lager,68,74.5,50,55,Medium - High,5,10,"Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.",, +107,WLP802 White Labs Czech Budejovice Lager,69,77.5,50,55,Medium,5,10,"Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. ",, +108,WLP810 White Labs San Francisco Lager,70,67.5,58,65,High,8,12,"This yeast is used to produce the ""California Common"" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.",, +109,WLP815 White Labs Belgian Lager,71,75,50,55,Medium,5,10,"Clean, crisp European lager yeast with low sulfur  production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.",, +110,WLP820 White Labs Oktoberfest / Marzen Lager,72,69,52,58,Medium,8,12,"This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.",, +111,WLP830 White Labs German Lager,73,76.5,50,55,Medium,5,10,"This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, Pilsner, Oktoberfest, and Marzen. ",, +112,WLP833 White Labs German Bock Lager,74,73,48,55,Medium,8,12,"From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.",, +113,WLP838 White Labs Southern German Lager,75,72,50,55,Medium - High,5,10,"This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.",, +114,WLP840 White Labs American Lager,76,77.5,50,55,Medium,5,10,This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. ,, +115,WLP860 White Labs Munich Helles,76.5,70,48,52,Medium,5,10,"This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermentor, it's great for a variety of lager styles ranging from Helles to Rauchbier.",, +116,WLP862 White Labs Cry Havoc,77,68,68,58,Low - Medium,,,"This signature strain, from Charlie Papazian, has the ability to ferment at both ale and lager temperatures allowing the brewer to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast. Papazian had ""Cry Havoc"" in his yeast stable since 1983. + +When fermented at ale temperatures, the yeast produces fruity esters reminiscent of berries and apples. Hop character comes through well with hop accented beers. Diacetyl production will be very low when proper fermentation techniques are used. + +When fermented at lager temperatures, esters are low in high gravity beers and negligible in other beers. Pleasant baked bread-like yeast aroma is often perceived in malt accented lagers. Slightly extended fermentation times may be experienced compared to other lagers. Some fermentation circumstances may produce sulfur aroma compounds, but these will usually dissipate with time. Good yeast for bottle conditioning. + +For Ales: + + Attenuation: 66-70 + + Flocculation: M-L + + Optimum Fermentation Temperature: 68-74°F + + Optimum Cellaring Temperature: 50-55°F + + + Alt beers can be cellared at lagering temperatures + +For Lagers: + + Attenuation: 66-70 + + Flocculation: L + + Optimum Fermentation Temperature: 55-58°F + + Optimum Lagering Temperature: 32-37°F +",, +117,WLP885 White Labs Zurich Lager,78,75,50,55,Medium,15,15,"Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.",, +118,WLP920 White Labs Old Bavarian Lager,79,69.5,50,55,Medium,8,12,"From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers. ",, +119,WLP940 White Labs Mexican Lager,80,74,50,55,Medium,5,10,"From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers.",, +120,WY1000 Wyeast Headwaters Ale,81,75,60,75,Medium,10,10,"A clean, aggressive ale strain well suited for American style ales and German style ales. This strain does well at lower temperatures, but stays clean even at the warmer end of the temperature range. Though it is a slight top cropper during fermentation, it does not settle out quickly and therefore will benefit from a longer conditioning/settling time in the secondary.",,Midwest Supplies Exclusive +121,WY1007 Wyeast German Ale,82,75,55,68,Low,11,11,"A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl."," American Wheat or Rye Beer + Berliner Weisse + Bière de Garde + Düsseldorf Altbier + Kölsch + Northern German Altbier",Düsseldorf (Zum Uerige) +122,WY1010 Wyeast American Wheat,83,76,58,74,Low,10,10,"A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers when a low ester profile is desirable. "," American Wheat or Rye Beer + Cream Ale + Düsseldorf Altbier + Kölsch + Northern German Altbier",Widmer vis Zum Uerige +123,WY1026PC Wyeast British Cask Ale,84,75.5,63,72,Medium - High,9,9,A great yeast choice for any cask conditioned British Ale and one that is especially well suited for IPA’s and Australian ales. Produces a nice malt profile and finishes crisp & slightly tart. Low to moderate fruit ester producer that clears well without filtration.," Blonde Ale + English IPA + Extra Special/Strong Bitter (English Pale Ale) + Southern English Brown + Special/Best/Premium Bitter + Standard/Ordinary Bitter", +124,WY1028 Wyeast London Ale,85,75,60,72,Low - Medium,11,11,"A rich, minerally profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired. "," Brown Porter + Dry Stout + English Barleywine + Foreign Extra Stout + Mild + Northern English Brown Ale + Old Ale + Robust Porter + Russian Imperial Stout",Worthington White Shield +125,WY1056 American Ale,86,75,60,72,Low - Medium,11,11,"Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers."," American Amber Ale + American Barleywine + American Brown Ale + American IPA + American Pale Ale + American Stout + Braggot + Brown Porter + Christmas/Winter Specialty Spiced Beer + Cream Ale + Dry Stout + Fruit Beer + Imperial IPA + Irish Red Ale + Other Smoked Beer + Russian Imperial Stout + Spice, Herb, or Vegetable Beer + Strong Scotch Ale + Wood-Aged Beer",Sierra Nevada (Seibel 96) +126,WY1084 Wyeast Irish Ale,87,73,60,72,Medium,12,12,"This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C)."," American Barleywine + Baltic Porter + Dry Stout + Foreign Extra Stout + Imperial IPA + Irish Red Ale + Oatmeal Stout + Other Smoked Beer + Robust Porter + Scottish Export 80/- + Scottish Heavy 70/- + Scottish Light 60/- + Spice, Herb, or Vegetable Beer + Strong Scotch Ale + Sweet Stout + Wood-Aged Beer",Guinness +127,WY1098 Wyeast British Ale,88,74,64,72,Medium,10,10,"This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, slightly tart, fruity and well balanced. Beers will finish clean and neutral. Ferments well down to 64°F (18°C). "," Blonde Ale + English Barleywine + Northern English Brown Ale + Robust Porter + Scottish Export 80/- + Scottish Heavy 70/- + Scottish Light 60/-",Whitbread - dry +128,WY1099 Wteast Whitbread Ale,89,70,64,75,Medium - High,10,10,"A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile. "," Blonde Ale + English IPA + Extra Special/Strong Bitter (English Pale Ale) + Oatmeal Stout + Southern English Brown + Special/Best/Premium Bitter + Standard/Ordinary Bitter + Sweet Stout",Whitbread +129,WY1187 Wyeast Ringwood Ale,90,70,64,74,High,10,10,"A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. "," American IPA + American Stout + Fruit Beer + Mild + Oatmeal Stout + Southern English Brown","Pripps Brewery, Sweden (aka 1742 Swedish porter)" +130,WY1214 Wyeast Belgian Abbey,91,76,68,78,Low - Medium,12,12,"A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well. "," Belgian Dark Strong Ale + Belgian Dubbel + Belgian Specialty Ale + Belgian Tripel + Christmas/Winter Specialty Spiced Beer + Witbier",Chimay +131,WY1272 Wyeast American Ale II,92,74,60,72,Medium - High,10,10,"With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. This versatile strain is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration. "," American Amber Ale + American Brown Ale + American IPA + American Pale Ale + American Stout + Blonde Ale + Fruit Beer + Imperial IPA + Wood-Aged Beer",Anchor Liberty +132,WY1275 Wyeast Thames Valley Ale,93,77,62,72,Low - Medium,10,10,"This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced. "," Brown Porter + Dry Stout + Düsseldorf Altbier + Extra Special/Strong Bitter (English Pale Ale) + Foreign Extra Stout + Northern English Brown Ale + Robust Porter + Special/Best/Premium Bitter + Standard/Ordinary Bitter",Henley of Thames (Brakspear Bitter) +133,WY1318 Wyeast London Ale III,94,73,64,74,High,10,10,"Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet. "," American Amber Ale + English Barleywine + English IPA + Extra Special/Strong Bitter (English Pale Ale) + Mild + Oatmeal Stout + Old Ale + Scottish Export 80/- + Scottish Heavy 70/- + Scottish Light 60/- + Southern English Brown + Special/Best/Premium Bitter + Standard/Ordinary Bitter + Sweet Stout",Boddingtons +134,WY1332 Wyeast Northwest Ale,95,69,65,75,High,10,10,One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity. ," American Amber Ale + American Barleywine + American Brown Ale + American IPA + American Pale Ale + American Stout + Blonde Ale + Classic American Pilsner + Fruit Beer + Imperial IPA + Spice, Herb, or Vegetable Beer",Hales Brewery in Seattle via Gales Brewery UK +135,WY1335 Wyeast British Ale II,96,74.5,63,75,High,10,10,"A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry. "," American Brown Ale + Brown Porter + Cream Ale + Dry Stout + English Barleywine + English IPA + Extra Special/Strong Bitter (English Pale Ale) + Foreign Extra Stout + Irish Red Ale + Northern English Brown Ale + Special/Best/Premium Bitter + Standard/Ordinary Bitter", +136,WY1338 Wyeast European Ale,96.5,69,62,72,High,10,10,"A full-bodied strain, finishing very malty with a complex flavor profile. This strain’s characteristics are very desirable in English style brown ales and porters. It produces a dense, rocky head during fermentation, and can be a slow to start and to attenuate. This yeast may continue to produce CO2 for an extended period after packaging or collection."," Baltic Porter + Düsseldorf Altbier + Northern German Altbier + Southern English Brown + Sweet Stout",Wisenschaftliche Station #338 (Munich) +137,WY1388 Wyeast Belgian Strong,97,76,64,80,Low,12,13,"The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. It may continue to produce CO2 for an extended period after packaging or collection. "," Belgian Blond Ale + Belgian Golden Strong Ale + Belgian Specialty Ale + Belgian Tripel + Bière de Garde + Christmas/Winter Specialty Spiced Beer",Duvel (Moortgart) via McEwans +138,WY1450 Wyeast Denny's Favorite 50,98,75,60,70,Low,10,10,"This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.. "," American Amber Ale + American Brown Ale + American IPA + American Pale Ale + American Stout + Braggot + Brown Porter + Christmas/Winter Specialty Spiced Beer + Classic Rauchbier + Cream Ale + Fruit Beer + Imperial IPA + Irish Red Ale + Other Smoked Beer + Russian Imperial Stout + Spice, Herb, or Vegetable Beer + Strong Scotch Ale + Wood-Aged Beer",Brewtek CL50 Previously WY2450 +139,WY1469 Wyeast West Yorkshire Ale,99,69,64,72,High,9,9,"This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration. "," English IPA + Extra Special/Strong Bitter (English Pale Ale) + Oatmeal Stout + Southern English Brown + Special/Best/Premium Bitter + Standard/Ordinary Bitter + Sweet Stout",Timothy Taylor +140,WY1581PC Wyeast Belgian Stout,100,77.5,65,75,Medium,12,12,A very versatile ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.," Belgian Pale Ale + Belgian Specialty Ale + Belgian Dubbel + Triple and Quad + Belgian Strong Golden and Dark Ales + Belgian Blonde Ale + Saison",Brasserie Ellezelloise +141,WY1728 Scottish Ale,101,71,55,75,High,12,12,"Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile. "," American Barleywine + Baltic Porter + Braggot + Christmas/Winter Specialty Spiced Beer + Foreign Extra Stout + Imperial IPA + Old Ale + Other Smoked Beer + Russian Imperial Stout + Scottish Export 80/- + Scottish Heavy 70/- + Scottish Light 60/- + Strong Scotch Ale + Wood-Aged Beer",McEwans +142,WY1762 Wyeast Belgian Abbey II,102,75,65,75,Medium,12,12,An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort. ," American Barleywine + Belgian Blond Ale + Belgian Dark Strong Ale + Belgian Golden Strong Ale + Belgian Specialty Ale + Bière de Garde + Russian Imperial Stout + Strong Scotch Ale",Rochefort +143,WY1764PC Wyeast Rogue Pacman,103,75,60,72,Medium - High,12,12,"A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles."," American Pale Ale + American Amber Ale + American Brown Ale + Brown Porter + Cream Ale + Irish Red Ale + Strong Scotch Ale + Dry Stout + American Stout + Russian Imperial Stout + American IPA + Imperial IPA + American Barleywine + Fruit Beer + Spice/Herb/or Vegetable Beer + Christmas/Winter Specialty Spice Beer + Other Smoked Beer + Wood-Aged Beer", +144,WY1768PC Wyeast English Special Bitter,104,70,64,72,High,9,9,"A great yeast for malt predominate ales. Produces light fruit and ethanol aromas along with soft, nutty flavors. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent."," Blonde Ale + English IPA + Extra Special/Strong Bitter (English Pale Ale) + Oatmeal Stout + Southern English Brown + Special/Best/Premium Bitter + Standard/Ordinary Bitter + Sweet Stout + Pale Ale", +145,WY1882PC Wyeast Thames Valley II,105,75,60,70,High,10,10,"This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete."," Ordinary and Special Bitters + ESB + Northern English Brown + Robust Porter + Dry Stout + Foreign Extra Stout", +146,WY1945 Wyeast NeoBritannia,106,74.5,66,74,Medium - High,,,"This traditional English ale strain works well for a wide range of beer styles, from low-gravity bitters and milds to strong stouts, porters, and old ales. Due to the cells’ chain-forming characteristics, it is an excellent top-cropping yeast. Moderate ester profile makes it a great match for hop-driven beers like bitter and pale ale, but attenuative enough to handle higher-gravity malty styles. Excellent flocculation yields clear beer and allows for cask-conditioning. Ferment at the lower end of the temperature range for a cleaner finish, or utilize the upper end to enhance low-gravity beers with a more assertive ester profile.",,Northern Brewer Exclusive +147,WY1968 London ESB Ale,107,69,64,72,Very High,9,9,"A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration. "," English Barleywine + English IPA + Extra Special/Strong Bitter (English Pale Ale) + Fruit Beer + Mild + Old Ale + Southern English Brown + Special/Best/Premium Bitter + Spice, Herb, or Vegetable Beer + Standard/Ordinary Bitter + Wood-Aged Beer",Fullers +148,WY2000 Wyeast Budvar Lager,108,73,48,56,Medium - High,9,9,"The Budvar strain has a nice malty nose with subtle fruit tones and a rich malt profile on the palate. It finishes malty but dry, well balanced and crisp. Hop character comes through in the finish. "," Bohemian Pilsner + Classic American Pilsner + Dortmunder Export + Lite American Lager",Budvar +149,WY2001 Wyeast Urquell Lager,109,74,48,56,Medium - High,9,9,With a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character. It has a very clean and neutral finish. , Bohemian Pilsner,Pilsner Urquell lager H-strain +150,WY2007 Wyeast Pilsen Lager,110,73,48,56,Medium,9,9,"Wyeast 2007 is the classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America. "," Classic American Pilsner + Dark American Lager + German Pilsner (Pils) + Lite American Lager + Premium American Lager + Schwarzbier (Black Beer) + Standard American Lager",Budweiser +151,WY2035 Wyeast American Lager,111,75,48,58,Medium,9,9,A complex and aromatic strain that can be used for a variety of lager beers. This strain is an excellent choice for Classic American Pilsner beers. ," Classic American Pilsner + Dark American Lager + Lite American Lager + Premium American Lager + Standard American Lager",August Schell +152,WY2042 Wyeast Danish Lager,112,75,46,56,Low,9,9,"This yeast is a good choice for Dortmund-style lagers. It will ferment crisp and dry with a soft, rounded profile that accentuates hop characteristics. "," Classic American Pilsner + Dark American Lager + Dortmunder Export + Lite American Lager + Munich Helles + Premium American Lager + Standard American Lager",Miller via Carlsberg +153,WY2105PC Wyeast Rocky Mountain Lager,113,72,48,56,Medium - High,9,9,"Perfect for that “Banquet Style” beer, this lager strain, born in the Colorado Rockies, ferments well at cooler temperatures with an emphasis on the malt finish. Will work well for all North American lagers, light pilsners and adjunct beers. Mild malty profile, medium ester profile, well balanced.",,Coors +154,WY2112 Wyeast California Lager,114,69,58,68,High,9,9,"This strain is particularly well suited for producing 19th century-style West Coast beers with woody/minty hop flavor. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation. "," Baltic Porter + California Common Beer + Christmas/Winter Specialty Spiced Beer + Cream Ale + Other Smoked Beer + Premium American Lager + Spice, Herb, or Vegetable Beer",Anchor +155,WY2124 Wyeast Bohemian Lager,115,75,45,68,Low - Medium,9,9,"This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete. "," Baltic Porter + Bière de Garde + Bohemian Pilsner + Classic American Pilsner + Dark American Lager + Doppelbock + Dortmunder Export + Eisbock + German Pilsner (Pils) + Maibock/Helles Bock + Munich Dunkel + Munich Helles + Oktoberfest/Märzen + Schwarzbier (Black Beer) + Traditional Bock + Vienna Lager",Weihenstephan 34/70 +156,WY2206 Wyeast Bavarian Lager,116,75,46,58,Medium - High,9,9,"Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and dopplebocks. A thorough diacetyl rest is recommended after fermentation is complete. "," Classic Rauchbier + Doppelbock + Eisbock + Maibock/Helles Bock + Munich Dunkel + Oktoberfest/Märzen + Schwarzbier (Black Beer) + Traditional Bock",Weihenstephan 206 +157,WY2247PC Wyeast European Lager,117,75,46,56,Low,10,10,This strain exhibits a very clean and dry flavor profile often found in aggressively hopped lagers. Produces mild aromatics and slight sulfur notes typical of classic pilsners. This yeast is a good attenuator resulting in beers with a distinctively crisp finish.," German Pilsner + Bohemian Pilsner + Classic American Pilsner + Munich Helles + Dortmunder Export +", +158,WY2252PC Wyeast Rasenmaher Lager,118,75,48,68,Low,9,9,"This versatile lager strain is an excellent choice for brewing your favorite low alcohol lawnmower beer. Fermentations at low temperatures will produce clean lagers that accentuate the malt character of the beer. At high temperatures this strain maintains much of the lager character, but will also yield a mild ester profile that compliments hop aromas and flavors."," Light American Lager + Munich Helles + Vienna Lager + Classic American Pilsner +", +159,WY2272PC Wyeast North American Lager,119,73,52,58,High,9,9,"Traditional culture of North American and Canadian lagers, light pilsners and adjunct beers. Mildly malty profile, medium ester profile, well balanced. Malty finish. "," Classic American Pilsner + Premium American Lager + Standard American Lager + Lite American Lager + Dark American Lager", +160,WY2278 Wyeast Czech Pils,120,72,50,58,Medium - High,9,9,"Originating from the home of great Pilsners in the Czech Republic, this classic Pilsner strain will finish dry and malty. It is the perfect choice for Pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C) and will dissipate with conditioning. ", Bohemian Pilsner,Pilsner Urquell-D +161,WY2308 Wyeast Munich Lager,121,72,48,56,Medium,9,9,"This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete. "," Classic Rauchbier + Doppelbock + Eisbock + Maibock/Helles Bock + Munich Dunkel + Oktoberfest/Märzen + Traditional Bock + Vienna Lager",Wisenschaftliche Station #308 (Munich) +162,WY2352PC Wyeast Munich Lager II,122,73,52,62,Medium,10,10,"From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt driven lagers."," Lager + Oktoberfest/Marzen + Munich Dunkel + Schwarzbier + Traditional Bock + Maibock/Hellesbock + Dopplebock + Eisbock", +163,WY2487PC Wyeast Hella Bock,123,72,48,56,Medium,12,12,"Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation."," Lager + Oktoberfest/Marzen + Munich Dunkel + Schwarzbier + Traditional Bock + Maibock/Hellesbock + Dopplebock + Eisbock", +164,WY2565 Wyeast Kölsch,124,75,56,70,Low,10,10,"This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers. "," American Wheat or Rye Beer + Berliner Weisse + Bière de Garde + Cream Ale + Düsseldorf Altbier + Fruit Beer + Kölsch + Northern German Altbier + Spice, Herb, or Vegetable Beer","Weihenstephan 165, Köln (Päffgen?)" +165,WY2575PC Wyeast Kolsch II,125,75,55,70,Low,10,10,This authentic Kolsch strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft malt finish. It has Low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers," Kölsch + Northern German Altbier + Düsseldorf Altbier +",Weihenstephan W165 +166,WY2633 Wyeast Octoberfest Lager Blend,126,75,48,58,Low - Medium,9,9,"This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production. "," Baltic Porter + Classic Rauchbier + Oktoberfest/Märzen + Vienna Lager", +167,WY2782PC Wyeast Staro Prague Lager,127,72,50,58,High,11,11,"This yeast will help create medium to full body lagers with moderate fruit and bready malt flavors. The balance is slightly toward malt sweetness and will benefit from additional hop bittering. A fantastic strain for producing classic Bohemian lagers. +"," Bohemian Pilsner + Munich Helles + Vienna Lager + Oktoberfest/Marzen + Munich Dunkel + Schwarzbier + Traditional Bock + Maibock/Hellesbock + Dopplebock + Eisbock", +168,WY3056 Wyeast Bavarian Wheat,128,75,64,74,Medium,10,10,This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain. ," Dunkelweizen + Weizen/Weissbier + Weizenbock + + +", +169,WY3068 Wyeast Weihenstephan Weizen,129,75,64,75,Low,10,10,"The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%. "," Dunkelweizen + Fruit Beer + German Hefe-Weizen + Roggenbier (German Rye Beer) + Weizen/Weissbier + Weizenbock + + + + + + +",Weihenstephan 68 (S. delbrueckii single strain) +170,WY3191PC Wyeast Berliner-Weisse Blend,130,75,68,72,Low,6,6,"This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates"," Lambics + Geuze + Fruit Lambic + Flanders Red Ale +", +171,WY3278 Wyeast Belgian Lambic Blend,131,75,63,75,Variable,11,11,"This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures. "," Flanders Red Ale + Fruit Lambic + Gueuze + Straight (Unblended) Lambic + + + + + + +", +172,WY3333 Wyeast German Wheat,132,73,63,75,High,10,10,"A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068. However, this strain will sediment rapidly, resulting in bright beer without filtration. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Sulfur is commonly produced, but will dissipate with conditioning. "," Dunkelweizen + German Hefe-Weizen + Roggenbier (German Rye Beer) + Weizen/Weissbier + Weizenbock + + +", +173,WY3463 Wyeast Forbidden Fruit,133,74,63,76,Low,12,12,"A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits. "," Belgian Specialty Ale + Witbier + + +",Hoegaarden (assumed to be from Verboden Vrucht) +174,WY3522 Wyeast Belgian Ardennes,134,74,65,76,High,12,12,"One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes; with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers. "," Belgian Blond Ale + Belgian Dark Strong Ale + Belgian Dubbel + Belgian Golden Strong Ale + Belgian Pale Ale + Belgian Specialty Ale + Belgian Tripel + Flanders Brown Ale/Oud Bruin",Achouffe +175,WY3538PC Wyeast Leuven Pale Ale,135,76.5,65,80,High,12,12,"This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538 is an excellent choice for a variety of Belgian beer styles including pales, dubbels, and brown ales. "," Belgian Pale Ale + Belgian Dubbel and Tripel + Belgian Strong Golden and Dark Ales + Belgian Blonde Ale + Flanders Brown Ale", +176,WY3638 Wyeast Bavarian Wheat,136,73,64,75,Low,10,10,"A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%. "," Dunkelweizen + German Hefe-Weizen + Roggenbier (German Rye Beer) + Weizen/Weissbier + Weizenbock + + + + + + +",Weihenstephan 175 +177,WY3655PC Wyeast Belgian Schelde,137,75,62,74,Medium,,,"From the East Flanders - Antwerpen region of Belgium, this unique top fermenting yeast produces complex, classic Belgian aromas and flavors that meld well with premium quality pale and crystal malts. Well rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel.",, +178,WY3711 Wyeast French Saison,138,80,65,77,Low,12,12,"A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers. "," Belgian Blond Ale + Belgian Dark Strong Ale + Belgian Golden Strong Ale + Belgian Specialty Ale + Bière de Garde + Saison",Brasserie Thiriez +179,WY3724 Wyeast Belgian Saison,139,78,70,95,Low,12,12,"This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures at least 90°F (32°C) or the use of a secondary strain can accelerate attenuation. ", Saison,Saison du Pont +180,WY3725PC Wyeast Bier de Garde,140,76.5,74,84,Low,12,12,Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.," Saison + Biere de Garde + Belgian Blonde Ale + Belgian Pale Ale + Belgian Golden Strong Ale", +181,WY3726PC Wyeast Farmhouse Ale,141,76.5,70,95,Variable,12,12,This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.,, +182,WY3739PC Wyeast Flanders Golden Ale,142,76,64,80,Low - Medium,12,12,This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. 3739-PC is a robust & versatile strain that performs nicely in a broad range of Belgian styles.," Belgian Pale Ale + Belgian Specialty Ale + Belgian Dubbel + Triple and Quad + Belgian Strong Golden and Dark Ales + Belgian Blonde Ale", +183,WY3763 Wyeast Roeselare Ale Blend,143,80,65,85,Variable,11,11,"Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures. "," Flanders Brown Ale/Oud Bruin + Fruit Lambic + Gueuze + Straight (Unblended) Lambic + + + + + + +",Rodenbach +184,WY3787 Wyeast Trappist High Gravity,144,76,64,78,Medium,11,12,"A classic strain selection for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “House” strain. "," Belgian Dubbel + Belgian Golden Strong Ale + Belgian Specialty Ale + Belgian Tripel + Bière de Garde + + +",Westmalle +185,WY3789PC Wyeast Trappist Blend,145,77.5,68,85,Medium,12,12,"A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character."," Belgian Specialty Ale + Belgian Pale Ale + Flanders Red + Oud Bruin +", +186,WY3822PC Wyeast Ingelmunster Ale,146,76.5,65,80,Medium - High,12,12,"This Unique Belgian ale yeast produces spicy, phenolic and tart aromas. Very tart and dry on the palate. Phenol and ester production balanced, for beer with a complex fininsh. High acid producer.",, +187,WY3864PC Wyeast Canadian / Begian Ale,147,77,65,80,Medium,12,12,This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures.," Belgian Dubbel and Tripel + Belgian Specialty Ale + Belgian Golden Strong + Biere de Garde + Witbier +", +188,WY3942 Wyeast Belgian Wheat,148,74,64,74,Medium,12,12,"Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness. "," Belgian Pale Ale + Belgian Tripel + Witbier","Esen, Belgium (De Dolle)" +189,WY3944 Wyeast Belgian Witbier,149,74,62,75,Medium,11,12,"This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%."," Belgian Dubbel + Belgian Tripel + Spice, Herb, or Vegetable Beer + Witbier",Hoegaarden/ Celis White +190,WY5112 Wyeast Brettanomyces Bruxellensis,150,80,60,75,Medium,12,12,"This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop."," Flanders Red Ale + Fruit Lambic + Gueuze + Straight (Unblended) Lambic", +191,WY5151PC Wyeast Brettanomyces Claussenii,151,80,60,75,Low,12,12,"Isolated from English stock ale, this wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning."," Lambics + Geuze + Fruit Lambic + Flanders Red Ale +", +192,WY5526 Wyeast Brettanomyces Lambicus,153,87.75,60,75,Medium,12,12,"This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics. "," Berliner Weisse + Flanders Red Ale + Fruit Lambic + Gueuze + Straight (Unblended) Lambic", +193,WY5609 Wyeast Greenbelt,154,76,65,72,High,10,10,"Greenbelt is an American ale strain that complements hop-driven beers with fruity and floral aromas. Good attenuation and high flocculation characteristics make Greenbelt clean and versatile. The name Greenbelt was chosen in honor of the Barton Creek Greenbelt, a popular stretch of public land in Austin, TX consisting of numerous hiking trails and natural swimming holes. ",,Austin Homebrew Supply Exclusive +194,WY9093PC Wyeast Imperial Blend,156,77.5,68,75,Low - Medium,12,14,"This unique blend of strains is designed to ferment higher gravity worts used in producing any style of Imperial beer. The results will be a rich, malty, full bodied beer with notes of citrus & fruity esters. Even with a high starting gravity your Imperials will have a relatively dry finish. "," American Barleywine + Imperial IPA + Imperial Red + Imperial Brown + Imperial Porter + Russian Imperial Stout", +195,WY9097PC Wyeast Old Ale Blend,157,77.5,68,75,Medium,12,14,"To bring you a bit of English brewing heritage we developed the “Old Ale” blend. It includes an attenuative ale strain along with a small amount of Brettanomyces. The blend will ferment well in dark worts, producing fruity beers with nice complexity. The Brettanomyces adds a pie cherry-like flavor and sourness during prolonged aging."," Strong Ale + Old Ale + English Barleywine +", diff --git a/templates/static/js/chemistry.js b/templates/static/js/chemistry.js new file mode 100644 index 0000000..c0267e2 --- /dev/null +++ b/templates/static/js/chemistry.js @@ -0,0 +1,261 @@ +function get_chemistry_info(){ + + init_Ca = parseFloat($("input[name='init_Ca']")[0].value) + init_Mg = parseFloat($("input[name='init_Mg']")[0].value) + init_Na = parseFloat($("input[name='init_Na']")[0].value) + init_Cl = parseFloat($("input[name='init_Cl']")[0].value) + init_SO4 = parseFloat($("input[name='init_SO4']")[0].value) + init_HCO3_or_CaCO3 = parseFloat($("input[name='init_HCO3_CaCO3']")[0].value) + + // Distilled Percentages + mash_distilled_percent = parseFloat($("input[name='mash_distilled_percent']")[0].value) + sparge_distilled_percent = parseFloat($("input[name='sparge_distilled_percent']")[0].value) + + // Special Adjustments + acidulated_malt_percent = parseFloat($("input[name='acidulated_malt_percent']")[0].value) + lactic_acid_percent = parseFloat($("input[name='lactic_acid_percent']")[0].value) + acidulated_malt_oz = parseFloat($("input[name='acidulated_malt_oz']")[0].value) + lactic_acid_ml = parseFloat($("input[name='lactic_acid_ml']")[0].value) + + // Mash pH_down + mash_ph_down_gypsum_CaSO4 = parseFloat($("input[name='mash_ph_down_gypsum_CaSO4']")[0].value) + mash_ph_down_cal_chl_CaCl2 = parseFloat($("input[name='mash_ph_down_cal_chl_CaCl2']")[0].value) + mash_ph_down_epsom_salt_MgSO4 = parseFloat($("input[name='mash_ph_down_epsom_salt_MgSO4']")[0].value) + + // Mash pH_up + mash_ph_up_slaked_lime_CaOH2 = parseFloat($("input[name='mash_ph_up_slaked_lime_CaOH2']")[0].value) + mash_ph_up_baking_soda_NaHCO3 = parseFloat($("input[name='mash_ph_up_baking_soda_NaHCO3']")[0].value) + mash_ph_up_chalk_CaCO3 = parseFloat($("input[name='mash_ph_up_chalk_CaCO3']")[0].value) + + // Sparge pH_down + sparge_ph_down_gypsum_CaSO4 = parseFloat($("input[name='sparge_ph_down_gypsum_CaSO4']")[0].value) + sparge_ph_down_cal_chl_CaCl2 = parseFloat($("input[name='sparge_ph_down_cal_chl_CaCl2']")[0].value) + sparge_ph_down_epsom_salt_MgSO4 = parseFloat($("input[name='sparge_ph_down_epsom_salt_MgSO4']")[0].value) + + // Sparge pH_up + sparge_ph_up_slaked_lime_CaOH2 = parseFloat($("input[name='sparge_ph_up_slaked_lime_CaOH2']")[0].value) + sparge_ph_up_baking_soda_NaHCO3 = parseFloat($("input[name='sparge_ph_up_baking_soda_NaHCO3']")[0].value) + sparge_ph_up_chalk_CaCO3 = parseFloat($("input[name='sparge_ph_up_chalk_CaCO3']")[0].value) + + + get_mash_info() + // We have these variables after calling get_mash_info: + // total_grains = calc_percent_of_total() + // mash_volume = total*(mash_thickness/4) // Convert to [Gal] for mash_thickness + // infusion_temp = (0.2/mash_thickness)*(sacc_rest_temp-init_grain_temp)+sacc_rest_temp + // mash_out_volume = ( (170 - sacc_rest_temp)*(0.2*total_grains+mash_volume) ) / (212 - 170) + + get_water_info() + // We have these variables after calling get_water_info: + // total_boil_time + // evap_rate + // shrinkage + // mash_tun_dead_space + // lauter_tun_dead_space + // kettle_dead_space + // fermentation_tank_loss + // grain_abs_factor + // PBV - Pre-Boil Volume + // EL - Equipment Loss + // VFR - Volume From Runnings + // SV - Sparge Volume + // SVPMO - Sparge Volume Post Mash Out + // TW - Total Water Volume + + +} + +function calculate_ph_and_resulting_water_profile(){ + + // Calculate Post Mash Additions + mash_Ca = init_Ca + ( + mash_ph_up_chalk_CaCO3*105.89 + + mash_ph_down_gypsum_CaSO4*60 + + mash_ph_down_cal_chl_CaCl2*72 + + mash_ph_up_slaked_lime_CaOH2*143)/((mash_volume == 0) ? 1 : mash_volume) + mash_Mg = init_Mg + ( + mash_ph_down_epsom_salt_MgSO4*24.6)/((mash_volume == 0) ? 1 : mash_volume) + + mash_Na = init_Na + ( + mash_ph_up_baking_soda_NaHCO3*72.3)/((mash_volume == 0) ? 1 : mash_volume) + mash_Cl = init_Cl + ( + mash_ph_down_cal_chl_CaCl2*127.47)/((mash_volume == 0) ? 1 : mash_volume) + mash_SO4 = init_SO4 + ( + mash_ph_down_gypsum_CaSO4*147.4 + + mash_ph_down_epsom_salt_MgSO4*103)/((mash_volume == 0) ? 1 : mash_volume) + + // Calculate Distilled Mash pH by fermentable + for (var i = 0; i