PRAGMA foreign_keys=OFF;
BEGIN TRANSACTION;
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(1,'5.5 gal - All Grain - Ideal',23.658823628,20.81976479,37.8541178,0.0,0.0,0.0,0.0,13.636363650773,60.0,'true',0.0,0.0,100.0,'',2.839058838,100.0,1.085,0,1,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(2,'5.5 gal - All Grain - 10 gal Igloo Cooler',25.55152952,20.81976479,37.8541178,4.08233133,0.3,0.0,1.892705892,13.636363650773,60.0,'true',0.0,0.0,100.0,'',2.839058838,100.0,1.085,0,1,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(3,'5.5 gal - Extract - Ideal',23.658823628,20.81976479,37.8541178,0.0,0.0,0.0,0.0,13.636363650773,60.0,'true',0.0,23.658823625,100.0,'',2.839058838,100.0,1.085,0,1,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(4,'5.5 gal - Extract (half boil) - Ideal',13.248941233,20.81976479,37.8541178,0.0,0.0,10.409882395,0.0,13.636363650773,60.0,'true',0.0,13.24894123,100.0,'',2.839058838,100.0,1.08490256801065,0,1,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(5,'5.5 gal - All Grain - 10 gal Igloo Cooler',25.55152952,20.81976479,37.8541178,4.08233133,0.3,0.0,1.892705892,13.636363650773,60.0,'true',0.0,0.0,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(6,'5.5 gal - All Grain - 10 gal Igloo Cooler',25.55152952,20.81976479,37.8541178,4.08233133,0.3,0.0,1.892705892,13.636363650773,60.0,'true',0.0,0.0,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(7,'5.5 gal - All Grain - 10 gal Igloo Cooler',25.55152952,20.81976479,37.8541178,4.08233133,0.3,0.0,1.892705892,13.636363650773,60.0,'true',0.0,0.0,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(8,'5.5 gal - All Grain - 10 gal Igloo Cooler',25.55152952,20.81976479,37.8541178,4.08233133,0.3,0.0,1.892705892,13.636363650773,60.0,'true',0.0,0.0,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(9,'5.5 gal - All Grain - 10 gal Igloo Cooler',25.55152952,20.81976479,37.8541178,4.08233133,0.3,0.0,1.892705892,13.636363650773,60.0,'true',0.0,0.0,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(10,'5.5 gal - All Grain - 10 gal Igloo Cooler',25.55152952,20.81976479,37.8541178,4.08233133,0.3,0.0,1.892705892,13.636363650773,60.0,'true',0.0,0.0,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(11,'5.5 gal - All Grain - 10 gal Igloo Cooler',25.55152952,20.81976479,37.8541178,4.08233133,0.3,0.0,1.892705892,13.636363650773,60.0,'true',0.0,0.0,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(12,'5.5 gal - All Grain - 10 gal Igloo Cooler',25.55152952,20.81976479,37.8541178,4.08233133,0.3,0.0,1.892705892,13.636363650773,60.0,'true',0.0,0.0,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(13,'5.5 gal - All Grain - 10 gal Igloo Cooler',25.55152952,20.81976479,37.8541178,4.08233133,0.3,0.0,1.892705892,13.636363650773,60.0,'true',0.0,0.0,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(14,'5.5 gal - All Grain - 10 gal Igloo Cooler',25.55152952,20.81976479,37.8541178,4.08233133,0.3,0.0,1.892705892,13.636363650773,60.0,'true',0.0,0.0,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(15,'5.5 gal - All Grain - 10 gal Igloo Cooler',25.55152952,20.81976479,37.8541178,4.08233133,0.3,0.0,1.892705892,13.636363650773,60.0,'true',0.0,0.0,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(16,'5.5 gal - All Grain - 10 gal Igloo Cooler',25.55152952,20.81976479,37.8541178,4.08233133,0.3,0.0,1.892705892,13.636363650773,60.0,'true',0.0,0.0,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(17,'5.5 gal - All Grain - 10 gal Igloo Cooler',25.55152952,20.81976479,37.8541178,4.08233133,0.3,0.0,1.892705892,13.636363650773,60.0,'true',0.0,0.0,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(18,'5.5 gal - All Grain - 10 gal Igloo Cooler',25.55152952,20.81976479,37.8541178,4.08233133,0.3,0.0,1.892705892,13.636363650773,60.0,'true',0.0,0.0,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(19,'5.5 gal - All Grain - 10 gal Igloo Cooler',25.55152952,20.81976479,37.8541178,4.08233133,0.3,0.0,1.892705892,13.636363650773,60.0,'true',0.0,0.0,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(20,'5.5 gal - Extract - Ideal',23.658823628,20.81976479,37.8541178,0.0,0.0,0.0,0.0,13.636363650773,60.0,'true',0.0,22.05759444206,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(21,'5.5 gal - Extract - Ideal',23.658823628,20.81976479,37.8541178,0.0,0.0,0.0,0.0,13.636363650773,60.0,'true',0.0,21.97810079468,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(22,'5.5 gal - Extract - Ideal',23.658823628,20.81976479,37.8541178,0.0,0.0,0.0,0.0,13.636363650773,60.0,'true',0.0,21.87210926484,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(23,'5.5 gal - Extract - Ideal',23.658823628,20.81976479,37.8541178,0.0,0.0,0.0,0.0,13.636363650773,60.0,'true',0.0,22.45506267896,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(24,'5.5 gal - Extract - Ideal',23.658823628,20.81976479,37.8541178,0.0,0.0,0.0,0.0,13.636363650773,60.0,'true',0.0,22.00081326536,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(25,'5.5 gal - Extract - Ideal',23.658823628,20.81976479,37.8541178,0.0,0.0,0.0,0.0,13.636363650773,60.0,'true',0.0,22.22793797216,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(26,'5.5 gal - Extract - Ideal',23.658823628,20.81976479,37.8541178,0.0,0.0,0.0,0.0,13.636363650773,60.0,'true',0.0,21.69419491118,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(27,'5.5 gal - Extract - Ideal',23.658823628,20.81976479,37.8541178,0.0,0.0,0.0,0.0,13.636363650773,60.0,'true',0.0,22.01595491248,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(28,'5.5 gal - Extract - Ideal',23.658823628,20.81976479,37.8541178,0.0,0.0,0.0,0.0,13.636363650773,60.0,'true',0.0,21.4254306748,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(29,'5.5 gal - Extract - Ideal',23.658823628,20.81976479,37.8541178,0.0,0.0,0.0,0.0,13.636363650773,60.0,'true',0.0,21.94403208866,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(30,'5.5 gal - Extract - Ideal',23.658823628,20.81976479,37.8541178,0.0,0.0,0.0,0.0,13.636363650773,60.0,'true',0.0,21.49735349862,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(31,'5.5 gal - Extract - Ideal',23.658823628,20.81976479,37.8541178,0.0,0.0,0.0,0.0,13.636363650773,60.0,'true',0.0,22.51562926744,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(32,'5.5 gal - Extract - Ideal',23.658823628,20.81976479,37.8541178,0.0,0.0,0.0,0.0,13.636363650773,60.0,'true',0.0,21.30051208606,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "equipment" (id,name,boil_size,batch_size,tun_volume,tun_weight,tun_specific_heat,top_up_water,trub_chiller_loss,evap_rate,boil_time,calc_boil_volume,lauter_deadspace,top_up_kettle,hop_utilization,notes,real_evap_rate,boiling_point,absorption,deleted,display,folder) VALUES(33,'5.5 gal - Extract - Ideal',23.658823628,20.81976479,37.8541178,0.0,0.0,0.0,0.0,13.636363650773,60.0,'true',0.0,18.67722172252,100.0,'',2.839058838,100.0,1.085,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(1,'Acid Malt','Grain',0.0,58.7,3.0,'false','Germany','','',0.0,0.0,0.0,0.0,10.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(2,'Amber Malt','Grain',0.0,75.0,22.0,'false','United Kingdom','','',0.0,0.0,0.0,0.0,20.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(3,'Aromatic Malt','Grain',0.0,78.0,26.0,'false','Belgium','','Used at rates of up to 10%, Aromatic malt will lend a distinct, almost exaggerated malt aroma and flavor to the finished Ales and Lagers. Aromatic malt also has a rich color and is high in diastatic power for aid in starch conversion. D/C Aromatic malt. As the name suggests, adds aromatics to a beer.',0.0,0.0,0.0,0.0,10.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(4,'Barley Hulls','Adjunct',0.0,0.0,0.0,'false','US','','',0.0,0.0,0.0,0.0,5.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(5,'Barley, Flaked','Grain',0.0,70.0,2.0,'false','US','','Adds proteins to promote hean retention and mouth feel. Commonly used Dry Stouts.',0.0,0.0,0.0,0.0,20.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(6,'Barley, Raw','Grain',0.0,60.9,2.0,'false','US','','',0.0,0.0,0.0,0.0,15.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(7,'Barley, Torrefied','Grain',0.0,79.0,2.0,'false','US','','',0.0,0.0,0.0,0.0,40.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(8,'Biscuit Malt','Grain',0.0,79.0,23.0,'false','Belgium','','Biscuit is a unique malt thats lightly roasted, lending the subtle properties of black and chocolate malts. Used at the rate of 3 to 15 %, it is designed to improve the bread and biscuits, or toasted flavor and aroma characteristics to Lagers and Ales.',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(9,'Black (Patent) Malt','Grain',0.0,55.0,500.0,'false','US','','The darkest of all malts, use sparingly to add deep color and roast-charcoal flavor. Use no more than 1 to 3%. Best used in trace amounts only, for color. Almost any contribution that Black Patent gives to beer can be obtained from using another malt with less harsh flavor impacts.',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(10,'Black Barley (Roast Barley)','Grain',0.0,55.0,500.0,'false','US','','Use 10 to 12% to impart a distinct, roasted flavor to Stouts. Other dark beers also benefit from smaller quantities (2 - 6%).',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(11,'Briess - 2 Row Brewers Malt','Grain',0.0,80.5,1.8,'false','US','Briess','DP 140. Base malt for all beer styles.
Contributes light straw color.
Slightly higher yield than 6-Row Malt.
Slightly lower protein than 6-Row Malt.
Malted in small batches, making it an excellent fit for small batch craft brewing.',1.0,4.2,140.0,11.5,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(12,'Briess - 2 Row Carapils Malt','Grain',0.0,75.0,1.5,'false','US','Briess','Use up to 5% for increased foam, improved head retention and enhanced mouthfeel in any beer style.',1.0,6.5,0.0,0.0,5.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(13,'Briess - 6 Row Brewers Malt','Grain',0.0,78.0,1.8,'false','US','Briess','DP 180. Base malt for all beer styles. Contributes light straw color. More husk than 2-Row Malt. Higher enzymes than 2-Row malt. Well suited for high adjunct brewing.',1.5,4.7,180.0,12.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(14,'Briess - Aromatic Malt','Grain',0.0,77.0,20.0,'false','US','Briess','DP 20. Deep golden with orange hues.',1.0,2.5,20.0,11.7,50.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(15,'Briess - Ashburne Mild Malt','Grain',0.0,79.0,5.3,'false','US','Briess','DP 65. 2-Row specialty base malt.
Use as a base malt or high percentage specialty malt.
Typically used in Mild Ale, Brown Ale, Belgian Ale and Barley Wine.
Slightly darker with a higher dextrin level than Pale Ale Malt.
Will lend a higher residual maltiness/ mouthfeel.',2.0,3.5,65.0,11.7,50.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(16,'Briess - Black Barley','Grain',0.0,55.0,500.0,'false','US','Briess','Contributes color and rich, sharp flavor characteristic of Stouts and some Porters. Impacts foam color.',1.0,6.0,0.0,0.0,7.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(17,'Briess - Black Malt','Grain',0.0,55.0,500.0,'false','US','Briess','Color adjustment for all beer styles. Use with other roasted malts for mild flavored dark beers. Has little impact on foam color.',1.0,6.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(18,'Briess - Black Malted Barley Flour','Grain',0.0,55.0,500.0,'false','US','Briess','Color adjustment for all beer styles.',1.0,6.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(19,'Briess - Blackprinz Malt','Grain',0.0,78.0,500.0,'false','US','Briess','Bitterless black malt that can be used in any recipe calling for debittered black malt. Blackprinz® Malt delivers colors plus more roasted flavor than Midnight Wheat Malt.',1.0,6.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(20,'Briess - Bonlander Munich Malt','Grain',0.0,78.0,10.0,'false','US','Briess','DP 40. Golden leaning toward orange hues.',2.0,3.3,40.0,11.7,50.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(21,'Briess - Carabrown Malt','Grain',0.0,79.0,55.0,'false','US','Briess','Begins slightly sweet.
Delivers an array of toasted flavors.
Smooth and clean with a slightly dry finish.
Light brown/orange color contributions. ',1.0,2.2,0.0,0.0,25.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(22,'Briess - Caracrystal Wheat Malt','Grain',0.0,78.0,55.0,'false','US','Briess','Sweet, smooth, malty, bready, subtle caramel, dark toast.
Exceptionally clean finish.
Orange to mahogany color.',1.0,4.0,0.0,0.0,25.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(23,'Briess - Carapils Malt','Grain',0.0,74.0,1.3,'false','US','Briess','Use up to 5% for increased foam, improved head retention and enhanced mouthfeel in any beer style.',1.0,6.5,0.0,0.0,5.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(24,'Briess - Chocolate Malt','Grain',0.0,60.0,350.0,'false','US','Briess','Use in all beer styles for color adjustment. Use 1-10% for desired color in Porter and Stout. The rich roasted coffee, cocoa flavor is very complementary when used in higher percentages in Porters, Stouts, Brown Ales, and other dark beers.',1.0,6.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(25,'Briess - Dark Chocolate Malt','Grain',0.0,60.0,420.0,'false','US','Briess','2-Row. The chocolate flavor is very complementary when used in higher percentages in Porter, Stout, Brown Ale, Dunkels and other dark beers. Use in all styles for color. Contributes brown hues.',1.0,5.5,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(26,'Briess - Extra Special Malt','Grain',0.0,73.0,130.0,'false','US','Briess','Complex flavored 2-Row Biscuit-style Malt. This hybrid drum roasted malt has an array of both caramel and dry roasted flavors. Use to develop flavors associated with darker, high gravity beers like Doppelbock. Equally well suited for mid to dark Belgian style ales. Adds complexity to Abbey styles and darker styles like dry Irish Stouts and Porters. Contributes dark reed to deep copper colors. At higher usage it contributes lighter brown hues.',1.0,2.5,0.0,0.0,15.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(27,'Briess - Midnight Wheat Malt','Grain',0.0,55.0,550.0,'false','US','Briess','Bitterless black malt that can be used in any recipe calling for debittered black malt. Midnight Wheat Malt is the smoothest source of black color of any malt available.',1.0,6.5,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(28,'Briess - Munich Malt 10L','Grain',0.0,77.0,10.0,'false','US','Briess','DP 40. Golden leaning toward orange hues.',1.0,3.3,40.0,12.0,50.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(29,'Briess - Munich Malt 20L','Grain',0.0,74.0,20.0,'false','US','Briess','DP 20. Deep golden with orange hues.',1.0,2.7,20.0,12.0,50.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(30,'Briess - Pale Ale Malt','Grain',0.0,80.0,3.5,'false','US','Briess','DP 85. Use as a rich malty 2-Row base malt. Contributes golden color.  A fully modified, high extract, low protein malt.
Not just a darker 2-Row Base Malt. Its very unique recipe results in the development of a very unique flavor.  Sufficient enzymes to suport the inclusion of event the most demanding specialty malts without extending the brewing cycle.',1.5,4.0,85.0,11.7,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(31,'Briess - Pilsen Malt','Grain',0.0,80.5,1.2,'false','US','Briess','DP 140. Lightest colored base malt available. Produces very light colored, clean, crisp wort.
Use as 2-Row base malt for all beer styles.  Excellent choice for lagers. Allows the full flavor of specialty malts to shine through.
',2.5,4.5,140.0,11.3,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(32,'Briess - Roasted Barley','Grain',0.0,55.0,300.0,'false','US','Briess','Contributes color and rich, sharp flavor characteristic of Stouts and some Porters. Impacts foam color.',1.0,5.0,0.0,0.0,7.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(33,'Briess - Rye Malt','Grain',0.0,80.0,3.7,'false','US','Briess','DP 105. Rye Malt isn''t just for rye beer styles. Although brewing a traditional rye beer is exceptionally rewarding, try adding Rye Malt to light- and medium-colored and flavored beers for complexity. Or fire up your new distillery and use it to make a single malt whiskey.',1.0,4.5,105.0,10.5,35.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(34,'Briess - Smoked Malt','Grain',0.0,80.5,5.0,'false','US','Briess','DP 140. Briess Smoked Malt is produced using cherry wood. The result is a very smooth, smoky flavored, enzyme-active kilned malt.',1.0,6.0,140.0,12.0,60.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(35,'Briess - Special Roast Malt','Grain',0.0,72.0,40.0,'false','US','Briess','Complex flavored Biscuit-style Malt. With its characteristic and bold sourdough flavor, it will contribute an exciting layer of flavor to Nut Brown Ales, Porters and other dark beer styles. ',1.0,2.5,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(36,'Briess - Victory Malt','Grain',0.0,75.0,28.0,'false','US','Briess','Biscuit Malt. Well suited for Nut Brown Ales & other dark beers. Its clean flavor makes it equally well suited for ales and lagers alike. Use in small amounts to add complexity to lighter colored ales and lagers.',1.0,2.5,0.0,0.0,25.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(37,'Briess - Vienna Malt','Grain',0.0,77.5,3.5,'false','US','Briess','DP 130. Use as a base malt or high percentage specialty malt.
Contributes hues learning toward golden/light orange.
Typically used in Vienna, Oktoberfest, Marzen, Alt and all dark lagers.',1.0,3.8,130.0,12.0,90.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(38,'Briess - Wheat Malt, Red','Grain',0.0,81.0,2.3,'false','US','Briess','DP 180.
Use as part or all of base malt in wheat beers.
Runs efficiently through the brewhouse with slightly higher protein than White Wheat Malt.
Often used in Hefeweizen and other traditional wheat styles due to a distinctive, characteristic wheat flour flavor. 
Improves head and foam retention in any beer style.',2.0,4.0,180.0,13.0,40.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(39,'Briess - Wheat Malt, White','Grain',0.0,85.0,2.5,'false','US','Briess','DP 160. Use as part or all of base malt in wheat beers. Improves head and foam retention in any beer style.',1.0,4.0,160.0,12.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(40,'Briess DME - Bavarian Wheat','Dry Extract',0.0,95.0,3.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(41,'Briess DME - Golden Light','Dry Extract',0.0,95.0,4.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(42,'Briess DME - Maltoferm A-6001 (Black Malt Extract)','Dry Extract',0.0,95.0,500.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(43,'Briess DME - Pilsen Light','Dry Extract',0.0,95.0,2.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(44,'Briess DME - Sparkling Amber','Dry Extract',0.0,95.0,10.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(45,'Briess DME - Traditional Dark','Dry Extract',0.0,95.0,30.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(46,'Briess LME - Golden Light','Extract',0.0,78.0,4.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(47,'Briess LME - Maltoferm A-6000 (Black Malt Extract)','Extract',0.0,78.0,500.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(48,'Briess LME - Munich','Extract',0.0,78.0,8.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(49,'Briess LME - Pilsen Light','Extract',0.0,78.0,2.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(50,'Briess LME - Sparkling Amber','Extract',0.0,78.0,10.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(51,'Briess LME - Sweet Brown Rice Syrup','Extract',0.0,75.0,2.0,'false','US','','Gluten free',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(52,'Briess LME - Traditional Dark','Extract',0.0,78.0,30.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(53,'Briess LME - White Sorghum Syrup','Extract',0.0,75.0,3.0,'false','US','','Gluten free',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(54,'Brown Malt (British Chocolate)','Grain',0.0,70.0,65.0,'false','United Kingdom','','Ideal for British Porters and Brown or Mild Ales and even Stouts. It''s a little darker than domestic Chocolate malt yet it has a slightly smoother character in the roast flavor and aroma profiles.',0.0,0.0,0.0,0.0,10.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(55,'Brown Sugar, Dark','Sugar',0.0,100.0,50.0,'false','US','','',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(56,'Brown Sugar, Light','Sugar',0.0,100.0,8.0,'false','US','','',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(57,'Brumalt','Grain',0.0,71.7,23.0,'false','Germany','','Dark German malt developed to add malt flavor of Alt, Marzen and Oktoberfest beers. Helps create authentic maltiness without having to do a decoction mash. Rarely available for homebrewers.',0.0,0.0,0.0,0.0,10.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(58,'Candi Sugar, Amber','Sugar',0.0,78.3,75.0,'false','Belgium','','',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(59,'Candi Sugar, Clear','Sugar',0.0,78.3,1.0,'false','Belgium','','',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(60,'Candi Sugar, Dark','Sugar',0.0,78.3,275.0,'false','Belgium','','',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(61,'Cane (Beet) Sugar','Sugar',0.0,100.0,0.0,'false','US','','',0.0,0.0,0.0,0.0,7.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(62,'Cara-Pils/Dextrine','Grain',0.0,72.0,2.0,'false','US','','Dextrins lend body, mouth feel and palate fullness to beers, as well as foam stability. Carapils must be mashed with pale malt, due to its lack of enzymes. Use 5 to 20% for these properties without adding color.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(63,'Caraamber','Grain',0.0,75.0,30.0,'false','US','','',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(64,'Carafa','Grain',0.0,70.0,337.0,'false','Germany','','',1.5,4.0,0.0,11.7,5.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(65,'Carafa II','Grain',0.0,70.0,412.0,'false','Germany','','',1.5,4.0,0.0,11.7,5.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(66,'Carafa III','Grain',0.0,70.0,525.0,'false','Germany','','',1.5,4.0,0.0,11.7,5.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(67,'Carafoam','Grain',0.0,72.0,2.0,'false','US','','',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(68,'Caramel/Crystal Malt - 10L','Grain',0.0,75.0,10.0,'false','US','','This Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(69,'Caramel/Crystal Malt - 120L','Grain',0.0,72.0,120.0,'false','US','','Dark Crystal will lend a complex sharp caramel flavor and aroma to beers. Used in smaller quantities this malt will add color and slight sweetness to beers, while heavier concentrations are well suited to strong beers.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(70,'Caramel/Crystal Malt - 20L','Grain',0.0,75.0,20.0,'false','US','','This Crystal malt will provide a golden color and a sweet, mild caramel flavor.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(71,'Caramel/Crystal Malt - 30L','Grain',0.0,75.0,30.0,'false','US','','',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(72,'Caramel/Crystal Malt - 40L','Grain',0.0,74.0,40.0,'false','US','','This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(73,'Caramel/Crystal Malt - 60L','Grain',0.0,74.0,60.0,'false','US','','This Medium Crystal malt will lend a well rounded caramel flavor, color and sweetness. This Crystal malt is a good choice if you''re not sure which variety to use.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(74,'Caramel/Crystal Malt - 80L','Grain',0.0,74.0,80.0,'false','US','','This Crystal malt will lend a well a pronounced caramel flavor, color and sweetness.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(75,'Caramunich Malt','Grain',0.0,71.7,56.0,'false','Belgium','','Use Caramunich for a deeper color, caramelized sugars and contribute a rich malt aroma.',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(76,'Carared','Grain',0.0,75.0,20.0,'false','US','','',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(77,'Caravienne Malt','Grain',0.0,73.9,22.0,'false','Belgium','','Impart a rich, caramel-sweet aroma and promotes a fuller flavor. Excellent all purpose caramel malt that can be used in high percentages (up to 15%) without leaving the beer too caramel/sweet.',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(78,'Carawheat (GR)','Grain',0.0,68.0,40.0,'false','','','',0.0,6.5,0.0,0.0,0.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(79,'Chocolate Malt (UK)','Grain',0.0,73.0,450.0,'false','United Kingdom','','Ideal for British Porters and Brown or Mild Ales and even Stouts. It''s a little darker than US Chocolate malt yet it has a slightly smoother character in the roast flavor and aroma profiles.',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(80,'Chocolate Malt (US)','Grain',0.0,60.0,350.0,'false','US','','Being the least roasted of the black malts, Chocolate malt will add a dark color and pleasant roast flavor. Small quantities lend a nutty flavor and deep, ruby red color while higher amounts lend a black color and smooth, roasted flavor. Use 3 to 12%.',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(81,'Coopers LME - Amber','Extract',0.0,78.0,16.4,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(82,'Coopers LME - Dark','Extract',0.0,78.0,65.9,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(83,'Coopers LME - Light','Extract',0.0,78.0,3.4,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(84,'Coopers LME - Wheat','Extract',0.0,78.0,4.5,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(85,'Corn Sugar (Dextrose)','Sugar',0.0,100.0,0.0,'false','US','','',0.0,0.0,0.0,0.0,5.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(86,'Corn Syrup','Sugar',0.0,78.3,1.0,'false','US','','',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(87,'Corn, Flaked','Grain',0.0,80.0,1.0,'false','US','','The most common adjunct in American Lagers and Cream ales. Lightens both color and body.',0.0,0.0,0.0,0.0,40.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(88,'Dark Liquid Extract','Extract',0.0,78.0,18.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(89,'Dememera Sugar','Sugar',0.0,100.0,2.0,'false','United Kingdom','','',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(90,'Dry Extract (DME) - Amber','Dry Extract',0.0,95.0,13.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(91,'Dry Extract (DME) - Dark','Dry Extract',0.0,95.0,18.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(92,'Dry Extract (DME) - Extra Light','Dry Extract',0.0,95.0,3.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(93,'Dry Extract (DME) - Light','Dry Extract',0.0,95.0,8.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(94,'Dry Extract (DME) - Wheat','Dry Extract',0.0,95.0,8.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(95,'Grits','Adjunct',0.0,80.0,1.0,'false','US','','',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(96,'Honey','Extract',0.0,75.0,1.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(97,'Honey Malt','Grain',0.0,80.0,25.0,'false','Canada','','This Canadian malt imparts a honey-like flavor. It also also sometimes called Brumalt. 
Intensely sweet - adds a sweet malty flavor sometimes associated with honey. ',2.0,3.8,0.0,10.5,10.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(98,'Invert Sugar','Sugar',0.0,100.0,0.0,'false','United Kingdom','','Sucrose (table sugar) that has been inverted with heat and acid to form a mixture of fructose and glucose.',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(99,'Liquid Extract (LME) - Amber','Extract',0.0,78.0,13.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(100,'Liquid Extract (LME) - Pale','Extract',0.0,78.0,8.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(101,'Liquid Extract (LME) - Pilsner','Extract',0.0,78.0,4.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(102,'Liquid Extract (LME) - Wheat','Extract',0.0,78.0,8.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(103,'Maple Syrup','Sugar',0.0,65.2,35.0,'false','US','','',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(104,'Melanoiden Malt','Grain',0.0,80.0,20.0,'false','Germany','','',0.0,0.0,0.0,0.0,15.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(105,'Mild Malt','Grain',0.0,80.0,4.0,'false','United Kingdom','','',0.0,0.0,0.0,0.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(106,'Milk Sugar (Lactose)','Sugar',0.0,76.1,0.0,'false','US','','',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(107,'Molasses','Sugar',0.0,78.3,80.0,'false','US','','',0.0,0.0,0.0,0.0,5.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(108,'Munich Malt','Grain',0.0,80.0,9.0,'false','Germany','','Although kilned, Munich still retains sufficient enzymes for 100% of the grain bill, or it can be used at a percentage of the total malt content for its full, malty flavor and aroma.',0.0,0.0,0.0,0.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(109,'Munich Malt - 10L','Grain',0.0,77.0,10.0,'false','US','','Although kilned, Munich still retains sufficient enzymes for 100% of the grain bill, or it can be used at a percentage of the total malt content for its full, malty flavor and aroma.',0.0,0.0,0.0,0.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(110,'Munich Malt - 20L','Grain',0.0,75.0,20.0,'false','US','','A little darker than German Munich malt and adds a deeper color and fuller malt profile. Great for Dark and amber lagers, blend Munich with German Pils or Domestic 2 Row at the rate of 10 to 60% of the total grain bill.',0.0,0.0,0.0,0.0,80.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(111,'Muntons DME - Amber','Dry Extract',0.0,95.0,13.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(112,'Muntons DME - Dark','Dry Extract',0.0,95.0,22.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(113,'Muntons DME - Extra Dark','Dry Extract',0.0,95.0,38.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(114,'Muntons DME - Extra Light','Dry Extract',0.0,95.0,3.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(115,'Muntons DME - Light','Dry Extract',0.0,95.0,4.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(116,'Muntons DME - Wheat','Dry Extract',0.0,95.0,4.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(117,'Muntons LME - Amber','Extract',0.0,78.0,7.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(118,'Muntons LME - Dark','Extract',0.0,78.0,2.1,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(119,'Muntons LME - Extra Light','Extract',0.0,78.0,2.8,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(120,'Muntons LME - Light','Extract',0.0,78.0,4.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(121,'Muntons LME - Wheat','Extract',0.0,78.0,4.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(122,'Oats, Flaked','Grain',0.0,80.0,1.0,'false','US','','Oats will improve mouth feel and add a creamy head. Commonly used in Oatmeal Stout.',0.0,0.0,0.0,0.0,30.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(123,'Oats, Malted','Grain',0.0,80.0,1.0,'false','US','','Use to make wheat and weizen beers at 40-60% for wheat and 35-65% for Bavarian weizens. Small amounts at about 3-6 % aid in head retention to any beer without altering final flavor. Use with a highly modified malt to insure diastatic enzymes. Protein rest highly recommended due to very high protein content.',0.0,0.0,0.0,0.0,10.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(124,'Pale Malt (2 Row) Bel','Grain',0.0,80.0,3.0,'false','Belgium','','',0.0,0.0,0.0,0.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(125,'Pale Malt (2 Row) UK','Grain',0.0,78.0,3.0,'false','United Kingdom','','Fully modified British malt, easily converted by a single temperature mash. Preferred by many brewers for authentic English ales. This malt has undergone higher kilning than Domestic 2 Row and is lower in diastatic power so keep adjuncts at a lower percentage.',0.0,0.0,0.0,0.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(126,'Pale Malt (2 Row) US','Grain',0.0,79.0,2.0,'false','US','','A variety of malt that forms two seed rows along the stem on the grain head. Well modified with a high diastatic power allows mashing with up to 35% grain adjuncts. Because it is fairly neutral 2-Row makes an excellent base malt and is known as the "workhorse" of many recipes. Greater starch per weight ratio than 6-Row. Protein rest recommended to avoid chill-haze. Also know as Klages.',0.0,0.0,0.0,0.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(127,'Pale Malt (6 Row) US','Grain',0.0,76.0,2.0,'false','US','','This malt variety forms six distinct seed rows on the grain head. Very high diastatic power allows mashing with up to 60% grain adjuncts, great if added diastatic strength is needed in a recipe. 6-Row also has greater husks per weight ratio than 2-Row. Protein rest recommended to avoid chill-haze.',0.0,0.0,0.0,0.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(128,'Peat Smoked Malt','Grain',0.0,74.0,3.0,'false','United Kingdom','','Smoked over peat moss for a soft sweet, earty smoked character. Imparts a soft peaty smoke flavor for strong Scottish ales.',0.0,0.0,0.0,0.0,20.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(129,'Pilsner (2 Row) Bel','Grain',0.0,79.0,2.0,'false','Belgium','','This is an excellent base malt for many styles, including full flavored Lagers, Belgian Ales and Belgian Wheat beers.',0.0,0.0,0.0,0.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(130,'Pilsner (2 Row) Ger','Grain',0.0,81.0,2.0,'false','Germany','','',0.0,0.0,0.0,0.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(131,'Pilsner (2 Row) UK','Grain',0.0,78.0,1.0,'false','United Kingdom','','',0.0,0.0,0.0,0.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(132,'Rahr - 2 Row Malt','Grain',0.0,80.0,2.0,'false','US','','',1.0,4.0,120.0,11.5,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(133,'Rahr - 6 Row Malt','Grain',0.0,79.0,25.0,'false','US','','',1.0,4.2,140.0,15.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(134,'Rahr - Pale Ale Malt','Grain',0.0,79.0,40.0,'false','US','','',1.0,4.5,120.0,12.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(135,'Rahr - Premium Pilsner Malt','Grain',0.0,80.0,2.0,'false','US','','',1.0,4.0,120.0,11.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(136,'Rahr - Red Wheat Malt','Grain',0.0,85.0,45.0,'false','US','','',1.0,4.5,0.0,12.0,50.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(137,'Rahr - White Wheat Malt','Grain',0.0,85.0,45.0,'false','US','','',1.0,4.5,0.0,12.0,50.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(138,'Rauch Malt (Germany)','Grain',0.0,81.0,2.0,'false','Germany','','German malt is smoked over a beechwood fire for a drier, sharper, obvious more wood-smoked flavor. Imparts a distinct smoked character for German Rauch beers.',0.0,0.0,0.0,10.0,100.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(139,'Rice Extract Syrup','Extract',0.0,69.6,7.0,'false','US','','',0.0,0.0,0.0,0.0,15.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(140,'Rice Hulls','Adjunct',0.0,0.0,0.0,'false','US','','',0.0,0.0,0.0,0.0,5.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(141,'Rice, Flaked','Grain',0.0,70.0,1.0,'false','US','','Another popular adjunct in American Lagers. Lightens both color and body.',0.0,0.0,0.0,0.0,25.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(142,'Roasted Barley','Grain',0.0,55.0,300.0,'false','US','','Use 10 to 12% to impart a distinct, roasted flavor to Stouts. Other dark beers also benefit from smaller quantities (2 - 6%).',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(143,'Rye Malt','Grain',0.0,63.0,5.0,'false','US','','Imparts a distinct sharp flavor.',0.0,0.0,0.0,0.0,15.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(144,'Rye, Flaked','Grain',0.0,78.3,2.0,'false','US','','Imparts a distinct sharp flavor.',0.0,0.0,0.0,0.0,10.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(145,'Simpsons - Aromatic Malt','Grain',0.0,82.5,25.0,'false','UK','','',1.0,5.0,0.0,12.0,5.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(146,'Simpsons - Black Malt','Grain',0.0,70.0,550.0,'false','UK','','',1.0,3.0,0.0,12.0,10.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(147,'Simpsons - Caramalt','Grain',0.0,76.0,35.0,'false','UK','','',1.0,5.0,0.0,12.0,20.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(148,'Simpsons - Caramalt Light','Grain',0.0,76.0,13.0,'false','UK','','',1.0,6.9,0.0,12.0,30.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(149,'Simpsons - Chocolate Malt','Grain',0.0,73.0,400.0,'false','UK','','',1.0,1.9,0.0,12.0,20.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(150,'Simpsons - Coffee Malt','Grain',0.0,74.0,150.0,'false','UK','','',1.0,3.5,0.0,12.0,20.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(151,'Simpsons - Crystal Dark','Grain',0.0,74.0,80.0,'false','UK','','',1.0,5.3,0.0,12.0,10.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(152,'Simpsons - Crystal Extra Dark','Grain',0.0,74.0,160.0,'false','UK','','',1.0,5.0,0.0,12.0,10.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(153,'Simpsons - Crystal Medium','Grain',0.0,74.0,55.0,'false','UK','','',1.0,4.7,0.0,12.0,20.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(154,'Simpsons - Crystal Rye','Grain',0.0,73.0,90.0,'false','UK','','',1.0,3.1,0.0,12.0,5.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(155,'Simpsons - Golden Naked Oats','Grain',0.0,73.0,10.0,'false','UK','','',1.0,4.5,0.0,12.0,15.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(156,'Simpsons - Golden Promise','Grain',0.0,81.0,2.0,'false','UK','','',1.0,3.5,120.0,12.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(157,'Simpsons - Maris Otter','Grain',0.0,81.0,3.0,'false','UK','','',1.0,3.0,120.0,10.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(158,'Simpsons - Peated Malt','Grain',0.0,81.0,2.5,'false','UK','','Phenol level 12-24',1.0,4.6,120.0,12.0,10.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(159,'Simpsons - Roasted Barley','Grain',0.0,70.0,550.0,'false','UK','','',1.0,1.9,0.0,12.0,10.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(160,'Smoked Malt','Grain',0.0,80.0,9.0,'false','Germany','','',0.0,0.0,0.0,0.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(161,'Special B Malt','Grain',0.0,65.2,160.0,'false','Belgium','','Special B refers to a type of dark, flavorful crystal malt traditionally malted in Belgium. In small amounts, it gives a unique flavor to the finished beer that is often compared to raisins or dried fruit. This malt is always dark, but the color and flavor vary more than most other malt styles; most of the commonly available varieties are in the 110-160 L range, but it may be even darker. Don''t depend on this software to calculate the color of your beer correctly, since it may be expecting a much darker malt than you are actually using; some older sources assume Special B will be over 200 or even up to 300 L. While some sources still claim that Special B must be mashed, it is a crystal malt and can be steeped with an extract batch without adding significant protein to the beer.',0.0,0.0,0.0,0.0,10.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(162,'Special Roast','Grain',0.0,72.0,50.0,'false','US','Briess','Special Roast Malt is a specially processed malt from the American maltster, Briess. It is kilned using 6 row barley and it appears to be Victory Malt turned up a notch. Flavor: Toasty, Strong Biscuit, Sour Dough, Tangy. Any non-straw colored beer where roasty, toasty flavors are acceptable is a good candidate for this malt. Porters and Nut Brown Ales could take a good helping of this malt, and smaller amounts (less than 8 ounces) would work in Viennas, Märzens, and Alt beers.',0.0,0.0,0.0,0.0,10.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(163,'Sugar, Table (Sucrose)','Sugar',0.0,100.0,1.0,'false','US','','',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(164,'Toasted Malt','Grain',0.0,71.7,27.0,'false','United Kingdom','','Adds reddish hue without sweetness associated with caramelized malts.',0.0,0.0,0.0,0.0,10.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(165,'Turbinado','Sugar',0.0,95.7,10.0,'false','United Kingdom','','',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(166,'Victory Malt','Grain',0.0,73.0,25.0,'false','US','','Imparts a toasty/nutty/biscuit/bread flavor, and adds head retention. Use in nut browns and other darker beers.',0.0,0.0,0.0,0.0,15.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(167,'Vienna Malt','Grain',0.0,78.0,4.0,'false','Germany','','Vienna Malt is a kiln-dried barley malt darker than pale ale malt, but not as dark as Munich Malt. It imparts a golden to orange color and a distinctive toast or biscuit malt aroma to the beer. Vienna malt traditionally makes up up to 100% of the grist of Vienna Lager and the bulk of the related Märzen style. Other beer styles sometimes use Vienna malt to add malty complexity and light toasty notes to lighter base malts, or to lighten the grist of a beer brewed with mostly Munich malt. Examples include Baltic Porter, Dunkelweizen, and most styles of Bock.',0.0,0.0,0.0,0.0,90.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(168,'Weyermann - Acidulated Malt','Grain',0.0,80.0,3.2,'false','Germany','','',1.0,7.0,120.0,12.0,10.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(169,'Weyermann - Bohemian Pilsner Malt','Grain',0.0,81.0,2.1,'false','Germany','','',1.0,5.0,120.0,10.8,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(170,'Weyermann - Carafa I','Grain',0.0,70.0,350.0,'false','Germany','','',1.0,3.5,0.0,12.0,5.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(171,'Weyermann - Carafa II','Grain',0.0,70.0,425.0,'false','Germany','','',1.0,3.5,0.0,12.0,5.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(172,'Weyermann - Carafa III','Grain',0.0,70.0,520.0,'false','Germany','','',1.0,3.5,0.0,12.0,5.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(173,'Weyermann - Carafoam','Grain',0.0,81.0,2.4,'false','Germany','','',1.0,6.5,0.0,12.0,40.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(174,'Weyermann - Carawheat','Grain',0.0,77.0,49.0,'false','Germany','','',1.0,4.0,0.0,12.0,15.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(175,'Weyermann - Chocolate Rye','Grain',0.0,20.0,250.0,'false','Germany','','',1.0,4.0,0.0,12.0,5.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(176,'Weyermann - Chocolate Wheat','Grain',0.0,74.0,400.0,'false','Germany','','',1.0,4.5,0.0,12.0,5.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(177,'Weyermann - Dark Wheat Malt','Grain',0.0,85.0,7.3,'false','Germany','','',1.0,5.0,60.0,12.0,50.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(178,'Weyermann - Dehusked Carafa I','Grain',0.0,70.0,350.0,'false','Germany','','',1.0,3.5,0.0,12.0,5.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(179,'Weyermann - Dehusked Carafa II','Grain',0.0,70.0,425.0,'false','Germany','','',1.0,3.5,0.0,12.0,5.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(180,'Weyermann - Dehusked Carafa III','Grain',0.0,70.0,520.0,'false','Germany','','',1.0,3.5,0.0,12.0,5.0,'true','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(181,'Weyermann - Light Munich Malt','Grain',0.0,82.0,6.9,'false','Germany','','',1.0,4.5,60.0,12.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(182,'Weyermann - Melanoiden Malt','Grain',0.0,81.0,27.0,'false','Germany','','',1.0,4.5,0.0,12.0,20.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(183,'Weyermann - Pale Ale Malt','Grain',0.0,85.0,3.4,'false','Germany','','',1.0,5.0,120.0,12.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(184,'Weyermann - Pale Wheat Malt','Grain',0.0,85.0,2.4,'false','Germany','','',1.0,5.0,60.0,12.0,80.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(185,'Weyermann - Pilsner Malt','Grain',0.0,81.0,2.4,'false','Germany','','',1.0,5.0,120.0,11.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(186,'Weyermann - Rye Malt','Grain',0.0,85.0,3.6,'false','Germany','','',1.0,5.0,120.0,11.0,50.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(187,'Weyermann - Smoked Malt','Grain',0.0,81.0,2.8,'false','Germany','','',1.0,5.0,120.0,11.5,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(188,'Weyermann - Vienna Malt','Grain',0.0,81.0,3.9,'false','Germany','','',1.0,5.0,60.0,12.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(189,'Wheat Malt, Bel','Grain',0.0,81.0,2.0,'false','Belgium','','Use in wheat beers.',0.0,0.0,0.0,0.0,60.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(190,'Wheat Malt, Dark','Grain',0.0,84.0,9.0,'false','Germany','','Use in wheat beers.',0.0,0.0,0.0,0.0,20.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(191,'Wheat Malt, Ger','Grain',0.0,84.0,2.0,'false','Germany','','Use in wheat beers.',0.0,0.0,0.0,0.0,60.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(192,'Wheat, Flaked','Grain',0.0,77.0,2.0,'false','US','','Flaked wheat is not malted, therefore requires extra effort to extract it''s potential sugar content, which will be lower than malted wheat. Flaked wheat is traditional in Belgian witbier and lambics, it contains more starch and higher levels of protein than malted wheat. It adds more mouthfeel than malted wheat and has a different taste, which is noticeable when used in larger quantities. If the grain bill consists of more than 25% flaked wheat you should consider a cereal mash, or precooking the wheat in order to gelatinize it so you can extract more sugars out of it. The addion of 6-row can aid conversion since the barley contains a higher percentage of enzymes than 2-row.',0.0,0.0,0.0,0.0,40.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(193,'Wheat, Roasted','Grain',0.0,54.3,425.0,'false','Germany','','',0.0,0.0,0.0,0.0,10.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(194,'Wheat, Torrified','Grain',0.0,79.0,2.0,'false','US','','Torrified wheat is unmalted wheat that has been heated very quickly to get the kernel to puff up, kind of like popcorn. Torrified wheat adds a different flavor to the beer and the grain is gelatinized so you don''t have to cook it.',0.0,0.0,0.0,0.0,40.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(195,'White Wheat Malt','Grain',0.0,86.0,2.0,'false','US','','',0.0,0.0,0.0,0.0,60.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(196,'Briess - 2 Row Brewers Malt','Grain',4.762719885,80.5,2.0,'false','US','','',1.0,4.0,140.0,12.0,100.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(197,'Caramel/Crystal Malt - 10L','Grain',0.226796185,75.0,10.0,'false','US','','This Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.',0.0,0.0,0.0,0.0,20.0,'false','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(198,'Briess - 2 Row Brewers Malt','Grain',4.08233133,80.5,2.0,'false','US','','',1.0,4.0,140.0,12.0,100.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(199,'Weyermann - Light Munich Malt','Grain',0.5669904625,82.0,6.9,'false','Germany','','',1.0,4.5,60.0,12.0,100.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(200,'Caramel/Crystal Malt - 40L','Grain',0.45359237,74.0,40.0,'false','US','','This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.',0.0,0.0,0.0,0.0,20.0,'false','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(201,'Briess - Victory Malt','Grain',0.226796185,73.0,10.0,'false','US','','',1.0,2.5,0.0,13.0,25.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(202,'Briess - Chocolate Malt','Grain',0.0566990462,73.0,350.0,'false','US','','',1.0,6.0,0.0,13.0,10.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(203,'Simpsons - Maris Otter','Grain',5.216312255,81.0,3.0,'false','UK','','',1.0,3.0,120.0,10.0,100.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(204,'Caramel/Crystal Malt - 10L','Grain',0.2267961848,75.0,10.0,'false','US','','This Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.',0.0,0.0,0.0,0.0,20.0,'false','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(205,'Caramel/Crystal Malt - 120L','Grain',0.1133980925,72.0,120.0,'false','US','','Dark Crystal will lend a complex sharp caramel flavor and aroma to beers. Used in smaller quantities this malt will add color and slight sweetness to beers, while heavier concentrations are well suited to strong beers.',0.0,0.0,0.0,0.0,20.0,'false','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(206,'Simpsons - Maris Otter','Grain',2.72155422,81.0,3.0,'false','UK','','',1.0,3.0,120.0,10.0,100.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(207,'Briess - Munich Malt 10L','Grain',0.226796185,76.0,10.0,'false','US','','',1.0,3.3,30.0,13.0,50.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(208,'Caramel/Crystal Malt - 40L','Grain',0.45359237,74.0,40.0,'false','US','','This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.',0.0,0.0,0.0,0.0,20.0,'false','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(209,'Caramel/Crystal Malt - 120L','Grain',0.1133980925,72.0,120.0,'false','US','','Dark Crystal will lend a complex sharp caramel flavor and aroma to beers. Used in smaller quantities this malt will add color and slight sweetness to beers, while heavier concentrations are well suited to strong beers.',0.0,0.0,0.0,0.0,20.0,'false','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(210,'Honey Malt','Grain',0.226796185,80.0,25.0,'false','Canada','','This Canadian malt imparts a honey-like flavor. It also also sometimes called Brumalt. 
Intensely sweet - adds a sweet malty flavor sometimes associated with honey. ',2.0,3.8,0.0,10.5,10.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(211,'Simpsons - Chocolate Malt','Grain',0.0566990462,73.0,400.0,'false','UK','','',1.0,1.9,0.0,12.0,20.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(212,'Briess - 2 Row Brewers Malt','Grain',4.5359237,80.5,2.0,'false','US','','',1.0,4.0,140.0,12.0,100.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(213,'Briess - Victory Malt','Grain',0.3401942775,73.0,10.0,'false','US','','',1.0,2.5,0.0,13.0,25.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(214,'Briess - Wheat Malt, White','Grain',0.226796185,86.0,2.6,'false','US','','',0.6,5.0,190.0,11.5,40.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(215,'Caramel/Crystal Malt - 40L','Grain',0.3401942772,74.0,40.0,'false','US','','This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.',0.0,0.0,0.0,0.0,20.0,'false','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(216,'Briess - Munich Malt 10L','Grain',0.3401942772,76.0,10.0,'false','US','','',1.0,3.3,30.0,13.0,50.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(217,'Simpsons - Maris Otter','Grain',4.08233133,81.0,3.0,'false','UK','','',1.0,3.0,120.0,10.0,100.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(218,'Simpsons - Chocolate Malt','Grain',0.1133980924,73.0,400.0,'false','UK','','',1.0,1.9,0.0,12.0,20.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(219,'Caramel/Crystal Malt - 40L','Grain',0.2267961848,74.0,40.0,'false','US','','This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.',0.0,0.0,0.0,0.0,20.0,'false','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(220,'Briess - Victory Malt','Grain',0.2267961848,73.0,10.0,'false','US','','',1.0,2.5,0.0,13.0,25.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(221,'Briess - Special Roast Malt','Grain',0.3401942772,72.0,50.0,'false','US','','',1.0,2.5,0.0,13.0,50.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(222,'Briess - 2 Row Brewers Malt','Grain',4.762719885,80.5,2.0,'false','US','','',1.0,4.0,140.0,12.0,100.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(223,'Briess - Munich Malt 10L','Grain',0.680388555,76.0,10.0,'false','US','','',1.0,3.3,30.0,13.0,50.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(224,'Caramel/Crystal Malt - 40L','Grain',0.45359237,74.0,40.0,'false','US','','This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.',0.0,0.0,0.0,0.0,20.0,'false','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(225,'Simpsons - Black Malt','Grain',0.226796185,70.0,550.0,'false','UK','','',1.0,3.0,0.0,12.0,10.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(226,'Simpsons - Chocolate Malt','Grain',0.3401942772,73.0,400.0,'false','UK','','',1.0,1.9,0.0,12.0,20.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(227,'Simpsons - Maris Otter','Grain',3.855535145,81.0,3.0,'false','UK','','',1.0,3.0,120.0,10.0,100.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(228,'Simpsons - Chocolate Malt','Grain',0.3401942772,73.0,400.0,'false','UK','','',1.0,1.9,0.0,12.0,20.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(229,'Simpsons - Black Malt','Grain',0.2267961848,70.0,550.0,'false','UK','','',1.0,3.0,0.0,12.0,10.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(230,'Oats, Flaked','Grain',0.45359237,80.0,1.0,'false','US','','Oats will improve mouth feel and add a creamy head. Commonly used in Oatmeal Stout.',0.0,0.0,0.0,0.0,30.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(231,'Caramel/Crystal Malt - 80L','Grain',0.2267961848,74.0,80.0,'false','US','','This Crystal malt will lend a well a pronounced caramel flavor, color and sweetness.',0.0,0.0,0.0,0.0,20.0,'false','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(232,'Briess - Victory Malt','Grain',0.3401942772,73.0,10.0,'false','US','','',1.0,2.5,0.0,13.0,25.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(233,'Briess - 2 Row Brewers Malt','Grain',5.44310844,80.5,2.0,'false','US','','',1.0,4.0,140.0,12.0,100.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(234,'Briess - Munich Malt 10L','Grain',0.3401942772,76.0,10.0,'false','US','','',1.0,3.3,30.0,13.0,50.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(235,'Caramel/Crystal Malt - 10L','Grain',0.45359237,75.0,10.0,'false','US','','This Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.',0.0,0.0,0.0,0.0,20.0,'false','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(236,'Caramel/Crystal Malt - 40L','Grain',0.1133980925,74.0,40.0,'false','US','','This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.',0.0,0.0,0.0,0.0,20.0,'false','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(237,'Weyermann - Pilsner Malt','Grain',2.3813599425,81.0,2.4,'false','Germany','','',1.0,5.0,120.0,11.0,100.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(238,'Weyermann - Pale Wheat Malt','Grain',2.3813599425,85.0,2.4,'false','Germany','','',1.0,5.0,60.0,12.0,80.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(239,'Weyermann - Pilsner Malt','Grain',5.216312255,81.0,2.4,'false','Germany','','',1.0,5.0,120.0,11.0,100.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(240,'Weyermann - Pale Wheat Malt','Grain',0.3401942772,85.0,2.4,'false','Germany','','',1.0,5.0,60.0,12.0,80.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(241,'Briess - Munich Malt 10L','Grain',0.3401942772,76.0,10.0,'false','US','','',1.0,3.3,30.0,13.0,50.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(242,'Caramunich Malt','Grain',0.0566990462,71.7,56.0,'false','Belgium','','Use Caramunich for a deeper color, caramelized sugars and contribute a rich malt aroma.',0.0,0.0,0.0,0.0,10.0,'false','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(243,'Weyermann - Pilsner Malt','Grain',1.81436948,81.0,2.4,'false','Germany','','',1.0,5.0,120.0,11.0,100.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(244,'Weyermann - Pale Wheat Malt','Grain',1.36077711,85.0,2.4,'false','Germany','','',1.0,5.0,60.0,12.0,80.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(245,'Weyermann - Pilsner Malt','Grain',4.98951607,81.0,2.4,'false','Germany','','',1.0,5.0,120.0,11.0,100.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(246,'Weyermann - Pale Wheat Malt','Grain',0.226796185,85.0,2.4,'false','Germany','','',1.0,5.0,60.0,12.0,80.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(247,'Sugar, Table (Sucrose)','Sugar',0.680388555,100.0,1.0,'false','US','','',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(248,'Simpsons - Aromatic Malt','Grain',0.226796185,82.5,25.0,'false','UK','','',1.0,5.0,0.0,12.0,5.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(249,'Briess - 2 Row Carapils Malt','Grain',0.0,73.0,1.5,'false','US','','',1.0,6.5,0.0,13.0,5.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(250,'Briess - Chocolate Malt','Grain',0.0566990462,73.0,350.0,'false','US','','',1.0,6.0,0.0,13.0,10.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(251,'Caramel/Crystal Malt - 10L','Grain',0.45359237,75.0,10.0,'false','US','','This Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.',0.0,0.0,0.0,0.0,20.0,'false','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(252,'Caramel/Crystal Malt - 80L','Grain',0.45359237,74.0,80.0,'false','US','','This Crystal malt will lend a well a pronounced caramel flavor, color and sweetness.',0.0,0.0,0.0,0.0,20.0,'false','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(253,'Special B Malt','Grain',0.1133980924,65.2,160.0,'false','Belgium','','Special B refers to a type of dark, flavorful crystal malt traditionally malted in Belgium. In small amounts, it gives a unique flavor to the finished beer that is often compared to raisins or dried fruit. This malt is always dark, but the color and flavor vary more than most other malt styles; most of the commonly available varieties are in the 110-160 L range, but it may be even darker. Don''t depend on this software to calculate the color of your beer correctly, since it may be expecting a much darker malt than you are actually using; some older sources assume Special B will be over 200 or even up to 300 L. While some sources still claim that Special B must be mashed, it is a crystal malt and can be steeped with an extract batch without adding significant protein to the beer.',0.0,0.0,0.0,0.0,10.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(254,'Briess - 2 Row Brewers Malt','Grain',9.97903214,80.5,2.0,'false','US','','',1.0,4.0,140.0,12.0,100.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(255,'Corn Sugar (Dextrose)','Sugar',0.45359237,100.0,0.0,'false','US','','',0.0,0.0,0.0,0.0,5.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(256,'Rauch Malt (Germany)','Grain',2.26796185,81.0,3.0,'false','Germany','','German malt is smoked over a beechwood fire for a drier, sharper, obvious more wood-smoked flavor. Imparts a distinct smoked character for German Rauch beers.',0.0,0.0,0.0,10.0,100.0,'false','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(257,'Weyermann - Pilsner Malt','Grain',2.494758035,81.0,2.4,'false','Germany','','',1.0,5.0,120.0,11.0,100.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(258,'Weyermann - Pale Wheat Malt','Grain',0.0,85.0,2.4,'false','Germany','','',1.0,5.0,60.0,12.0,80.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(259,'Briess - Munich Malt 10L','Grain',0.3401942772,76.0,10.0,'false','US','','',1.0,3.3,30.0,13.0,50.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(260,'Caramunich Malt','Grain',0.3401942772,71.7,56.0,'false','Belgium','','Use Caramunich for a deeper color, caramelized sugars and contribute a rich malt aroma.',0.0,0.0,0.0,0.0,10.0,'false','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(261,'Simpsons - Black Malt','Grain',0.0566990462,70.0,550.0,'false','UK','','',1.0,3.0,0.0,12.0,10.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(262,'Weyermann - Melanoiden Malt','Grain',0.1133980924,81.0,27.0,'false','Germany','','',1.0,4.5,0.0,12.0,20.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(263,'Weyermann - Smoked Malt','Grain',2.26796185,81.0,2.8,'false','Germany','','',1.0,5.0,120.0,11.5,100.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(264,'Briess DME - Golden Light','Dry Extract',2.540117272,95.0,4.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(265,'Caramel/Crystal Malt - 10L','Grain',0.2267961848,75.0,10.0,'false','US','','This Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(266,'Briess DME - Golden Light','Dry Extract',2.1545637575,95.0,4.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(267,'Briess LME - Munich','Extract',0.45359237,78.0,8.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(268,'Caramel/Crystal Malt - 40L','Grain',0.45359237,74.0,40.0,'false','US','','This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(269,'Briess - Victory Malt','Grain',0.2267961848,73.0,10.0,'false','US','','',1.0,2.5,0.0,13.0,25.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(270,'Briess - Chocolate Malt','Grain',0.0566990462,73.0,350.0,'false','US','','',1.0,6.0,0.0,13.0,10.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(271,'Muntons DME - Light','Dry Extract',2.8349523125,95.0,4.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(272,'Caramel/Crystal Malt - 10L','Grain',0.2267961848,75.0,10.0,'false','US','','This Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(273,'Caramel/Crystal Malt - 120L','Grain',0.1133980924,72.0,120.0,'false','US','','Dark Crystal will lend a complex sharp caramel flavor and aroma to beers. Used in smaller quantities this malt will add color and slight sweetness to beers, while heavier concentrations are well suited to strong beers.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(274,'Muntons DME - Light','Dry Extract',1.81436948,95.0,4.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(275,'Briess LME - Munich','Extract',0.0850485693,78.0,8.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(276,'Caramel/Crystal Malt - 40L','Grain',0.45359237,74.0,40.0,'false','US','','This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(277,'Caramel/Crystal Malt - 120L','Grain',0.1133980924,72.0,120.0,'false','US','','Dark Crystal will lend a complex sharp caramel flavor and aroma to beers. Used in smaller quantities this malt will add color and slight sweetness to beers, while heavier concentrations are well suited to strong beers.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(278,'Briess - Chocolate Malt','Grain',0.0,73.0,350.0,'false','US','','',1.0,6.0,0.0,13.0,10.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(279,'Simpsons - Chocolate Malt','Grain',0.0850485693,73.0,400.0,'false','UK','','',1.0,1.9,0.0,12.0,20.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(280,'Honey Malt','Grain',0.226796185,80.0,25.0,'false','Canada','','This Canadian malt imparts a honey-like flavor. It also also sometimes called Brumalt. 
Intensely sweet - adds a sweet malty flavor sometimes associated with honey. ',2.0,3.8,0.0,10.5,10.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(281,'Briess DME - Golden Light','Dry Extract',2.26796185,95.0,4.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(282,'Briess LME - Munich','Extract',0.1700971386,78.0,8.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(283,'Briess DME - Bavarian Wheat','Dry Extract',0.1700971386,95.0,3.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(284,'Briess - Victory Malt','Grain',0.3401942775,73.0,10.0,'false','US','','',1.0,2.5,0.0,13.0,25.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(285,'Briess - Victory Malt','Grain',0.226796185,73.0,10.0,'false','US','','',1.0,2.5,0.0,13.0,25.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(286,'Caramel/Crystal Malt - 40L','Grain',0.226796185,74.0,40.0,'false','US','','This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(287,'Simpsons - Chocolate Malt','Grain',0.1133980925,73.0,400.0,'false','UK','','',1.0,1.9,0.0,12.0,20.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(288,'Special Roast','Grain',0.3401942775,72.0,50.0,'false','US','Briess','Special Roast Malt is a specially processed malt from the American maltster, Briess. It is kilned using 6 row barley and it appears to be Victory Malt turned up a notch. Flavor: Toasty, Strong Biscuit, Sour Dough, Tangy. Any non-straw colored beer where roasty, toasty flavors are acceptable is a good candidate for this malt. Porters and Nut Brown Ales could take a good helping of this malt, and smaller amounts (less than 8 ounces) would work in Viennas, Märzens, and Alt beers.',0.0,0.0,0.0,0.0,10.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(289,'Muntons DME - Light','Dry Extract',2.26796185,95.0,4.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(290,'Caramel/Crystal Malt - 40L','Grain',0.45359237,74.0,40.0,'false','US','','This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(291,'Simpsons - Chocolate Malt','Grain',0.3401942775,73.0,400.0,'false','UK','','',1.0,1.9,0.0,12.0,20.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(292,'Simpsons - Black Malt','Grain',0.226796185,70.0,550.0,'false','UK','','',1.0,3.0,0.0,12.0,10.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(293,'Briess LME - Munich','Extract',0.45359237,78.0,8.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(294,'Briess DME - Golden Light','Dry Extract',2.6081561275,95.0,4.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(295,'Oats, Flaked','Grain',0.45359237,80.0,1.0,'false','US','','Oats will improve mouth feel and add a creamy head. Commonly used in Oatmeal Stout.',0.0,0.0,0.0,0.0,30.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(296,'Simpsons - Chocolate Malt','Grain',0.3401942775,73.0,400.0,'false','UK','','',1.0,1.9,0.0,12.0,20.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(297,'Briess - Victory Malt','Grain',0.3401942775,73.0,10.0,'false','US','','',1.0,2.5,0.0,13.0,25.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(298,'Caramel/Crystal Malt - 80L','Grain',0.226796185,74.0,80.0,'false','US','','This Crystal malt will lend a well a pronounced caramel flavor, color and sweetness.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(299,'Simpsons - Black Malt','Grain',0.226796185,70.0,550.0,'false','UK','','',1.0,3.0,0.0,12.0,10.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(300,'Muntons DME - Light','Dry Extract',2.6081561275,95.0,4.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(301,'Caramel/Crystal Malt - 10L','Grain',0.45359237,75.0,10.0,'false','US','','This Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(302,'Caramel/Crystal Malt - 40L','Grain',0.1133980925,74.0,40.0,'false','US','','This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(303,'Briess DME - Golden Light','Dry Extract',3.2885446825,95.0,4.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(304,'Briess LME - Munich','Extract',0.226796185,78.0,8.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(305,'Briess DME - Bavarian Wheat','Dry Extract',2.72155422,95.0,3.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(306,'Sugar, Table (Sucrose)','Sugar',0.45359237,100.0,1.0,'false','US','','',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(307,'Briess DME - Bavarian Wheat','Dry Extract',0.226796185,95.0,3.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(308,'Briess LME - Munich','Extract',0.226796185,78.0,8.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(309,'Caramunich Malt','Grain',0.0566990462,71.7,56.0,'false','Belgium','','Use Caramunich for a deeper color, caramelized sugars and contribute a rich malt aroma.',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(310,'Briess DME - Pilsen Light','Dry Extract',2.494758035,95.0,2.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(311,'Briess DME - Pilsen Light','Dry Extract',0.90718474,95.0,2.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(312,'Briess DME - Bavarian Wheat','Dry Extract',0.90718474,95.0,3.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(313,'Sugar, Table (Sucrose)','Sugar',0.680388555,100.0,1.0,'false','US','','',0.0,0.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(314,'Briess DME - Bavarian Wheat','Dry Extract',0.3401942775,95.0,3.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(315,'Simpsons - Aromatic Malt','Grain',0.226796185,82.5,25.0,'false','UK','','',1.0,5.0,0.0,12.0,5.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(316,'Briess DME - Pilsen Light','Dry Extract',2.72155422,95.0,2.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(317,'Corn Sugar (Dextrose)','Sugar',0.45359237,100.0,0.0,'false','US','','',0.0,0.0,0.0,0.0,5.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(318,'Caramel/Crystal Malt - 10L','Grain',0.45359237,75.0,10.0,'false','US','','This Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(319,'Caramel/Crystal Malt - 80L','Grain',0.45359237,74.0,80.0,'false','US','','This Crystal malt will lend a well a pronounced caramel flavor, color and sweetness.',0.0,0.0,0.0,0.0,20.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(320,'Briess - Chocolate Malt','Grain',0.1133980925,73.0,350.0,'false','US','','',1.0,6.0,0.0,13.0,10.0,'true','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(321,'Special B Malt','Grain',0.1133980925,65.2,160.0,'false','Belgium','','Special B refers to a type of dark, flavorful crystal malt traditionally malted in Belgium. In small amounts, it gives a unique flavor to the finished beer that is often compared to raisins or dried fruit. This malt is always dark, but the color and flavor vary more than most other malt styles; most of the commonly available varieties are in the 110-160 L range, but it may be even darker. Don''t depend on this software to calculate the color of your beer correctly, since it may be expecting a much darker malt than you are actually using; some older sources assume Special B will be over 200 or even up to 300 L. While some sources still claim that Special B must be mashed, it is a crystal malt and can be steeped with an extract batch without adding significant protein to the beer.',0.0,0.0,0.0,0.0,10.0,'true','true',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(322,'Briess LME - Golden Light','Extract',6.80388555,78.0,4.0,'false','US','','',0.0,0.0,0.0,0.0,100.0,'false','false',0.0,-1,-1,0,0,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(323,'Briess - 2 Row Black Malt','Grain',0.0,55.0,500.0,'false','US','Briess','2-Row. Color adjustment for all beer styles. Use with other roasted malts for mild flavored dark beers. Has little impact on foam color.',1.0,6.0,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(324,'Briess - 2 Row Caramel Malt 10L','Grain',0.0,77.0,10.0,'false','US','Briess','Candylike sweetness, mild caramel.',1.0,7.0,0.0,0.0,15.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(325,'Briess - 2 Row Caramel Malt 120L','Grain',0.0,75.0,120.0,'false','US','Briess','Pronounced caramel, slight burnt sugar, raisiny, prunes.',1.0,3.0,0.0,0.0,15.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(326,'Briess - 2 Row Caramel Malt 30L','Grain',0.0,77.0,30.0,'false','US','Briess','Sweet, caramel, toffee.',1.0,5.5,0.0,0.0,15.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(327,'Briess - 2 Row Caramel Malt 40L','Grain',0.0,77.0,40.0,'false','US','Briess','',1.0,5.5,0.0,0.0,15.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(328,'Briess - 2 Row Caramel Malt 60L','Grain',0.0,77.0,60.0,'false','US','Briess','Sweet, pronounced caramel.',1.0,5.0,0.0,0.0,15.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(329,'Briess - 2 Row Caramel Malt 80L','Grain',0.0,76.0,80.0,'false','US','Briess','Pronounced caramel, slight burnt sugar, raisiny.',1.0,4.5,0.0,0.0,15.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(330,'Briess - 2 Row Chocolate Malt','Grain',0.0,60.0,350.0,'false','US','Briess','2-Row. Use in all beer styles for color adjustment. Use 1-10% for desired color in Porter and Stout. The rich roasted coffee, cocoa flavor is very complementary when used in higher percentages in Porters, Stouts, Brown Ales, and other dark beers. ',1.0,5.5,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(331,'Briess - Barley Flakes','Adjunct',0.0,70.0,1.4,'false','US','Briess','Pregelatinized. Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.',0.0,9.0,0.0,12.5,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(332,'Briess - Brown Rice Flakes','Adjunct',0.0,60.0,1.0,'false','US','Briess','Pregelatinized. Briess Rice Flakes produce a light, clean and crisp characteristic to the finished beer. Use up to 40% as a ceral adjunct in the total grist.',0.0,7.0,0.0,10.0,40.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(333,'Briess - Caramel Malt 10L','Grain',0.0,76.0,10.0,'false','US','Briess','Candylike sweetness, mild caramel.',1.0,7.0,0.0,0.0,15.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(334,'Briess - Caramel Malt 120L','Grain',0.0,74.0,120.0,'false','US','Briess','Pronounced caramel, slight burnt sugar, raisiny, prunes.',0.0,3.0,0.0,0.0,15.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(335,'Briess - Caramel Malt 20L','Grain',0.0,76.0,20.0,'false','US','Briess','',0.0,6.0,0.0,0.0,15.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(336,'Briess - Caramel Malt 40L','Grain',0.0,75.0,40.0,'false','US','Briess','Sweet, caramel, toffee.',0.0,5.5,0.0,0.0,15.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(337,'Briess - Caramel Malt 60L','Grain',0.0,76.0,60.0,'false','US','','Sweet, pronounced caramel.',0.0,5.0,0.0,0.0,15.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(338,'Briess - Caramel Malt 80L','Grain',0.0,75.0,80.0,'false','US','Briess','Pronounced caramel, slight burnt sugar, raisiny.',0.0,4.5,0.0,0.0,15.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(339,'Briess - Caramel Malt 90L','Grain',0.0,75.0,90.0,'false','US','Briess','Pronounced caramel, slight burnt sugar, raisiny, prunes.',0.0,4.0,0.0,0.0,15.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(340,'Briess - Caramel Munich Malt 60L','Grain',0.0,77.0,60.0,'false','US','Briess','This darker colored, more intensely flavored 2-Row caramel munich malt is excellent in IPAs, Pale ales, Oktoberfests and Porters. Imparts amber to red hues.',1.0,3.5,0.0,0.0,15.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(341,'Briess - Caramel Vienne Malt 20L','Grain',0.0,78.0,20.0,'false','US','Briess','This 2-Row caramel malt adds flavors unique to Vienna-style lagers and Belgian-style Abbey Ales. Imparts golden hues.',1.0,4.5,0.0,0.0,10.0,'false','false',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(342,'Briess - Goldpils Vienna Malt','Grain',0.0,80.0,3.5,'false','US','Briess','DP 80. Use as a base malt or high percentage specialty malt.
Contributes light golden hues.
Typically used in Vienna, Oktoberfest and Marzen beers.
Use in any beer for rich malty flavor.',2.0,3.5,80.0,12.0,100.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(343,'Briess - Oat Flakes','Adjunct',0.0,80.0,2.5,'false','US','Briess','Pregelatinized. Use 5-25% of the total grist for an Oatmeal Stout. Use a small percentage in Belgian Wit Beers.',0.0,7.5,0.0,14.0,25.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(344,'Briess - Red Wheat Flakes','Adjunct',0.0,70.0,2.0,'false','US','Briess','Pregelatinized. Red Wheat Flakes can be used in place of Wheat Malt to make Wheat Beer. Flakes will yield a different flavor profile than Wheat Malt. Use in theproduction of Belgian Wit Beers. Use up to 40% as a cereal adjunct in the total grist. Use 0.5-1.0% to a standard brew to increase foam stability.',0.0,7.0,0.0,13.5,40.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(345,'Briess - Rye Flakes','Adjunct',0.0,71.0,3.0,'false','US','Briess','Pregelatinized. Rye Flakes contribute a very clean, distinctive rye flavor. Use to to 40% as a cereal adjunct in the total grist to create rye Beer. Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rye Flakes.',0.0,7.0,0.0,13.0,40.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(346,'Briess - Torrified Red Wheat','Grain',0.0,76.0,1.5,'false','US','Briess','Torrified Wheat is short for Insta Grains® Soft Red Wheat Whole Kernel. Heat treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein. Use up to 40% of the total grist bill.
',0.0,8.5,0.0,11.0,40.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "fermentable" (id,name,ftype,amount,yield,color,add_after_boil,origin,supplier,notes,coarse_fine_diff,moisture,diastatic_power,protein,max_in_batch,recommend_mash,is_mashed,ibu_gal_per_lb,display_unit,display_scale,deleted,display,folder) VALUES(347,'Briess - Yellow Corn Flakes','Adjunct',0.0,75.0,0.8,'false','US','Briess','Pregelatinized. Using Yellow Corn Flakes as an adjunct produces a lower color in the finished beer without lowering the original gravity.Yellow Corn Flakes produce a beer with a mild, less malty flavor. Yellow Corn Flakes produce a drier, more crisp beer.',0.0,8.0,0.0,10.0,40.0,'true','true',0.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(1,'Agnus',14.0,0.0,'Boil',60.0,'High alpha variety with relatively large beta content, this hop is descended from Sladek. Comparable to Magnum, Taurus, Columbus, Target.','Bittering','Pellet',7.5,50.0,'Czech Republic','Magnum, Taurus, Columbus, Target',0.0,0.0,0.0,0.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(2,'Ahtanum',9.5,0.0,'Boil',60.0,'Distinctive aroma like Cascade.','Aroma','Pellet',5.75,52.5,'US','Amarillo, Cascade',18.0,10.5,32.5,52.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(3,'Amarillo',9.5,0.0,'Boil',60.0,'A recent aroma variety, this citrusy American hop is also used for its smooth bittering properties due to its low cohumulone levels.','Both','Pellet',6.5,0.0,'US','Cascade, Centennial',10.0,3.0,22.5,69.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(4,'Apollo',17.0,0.0,'Boil',60.0,'Clean bittering and stores great. When used for aroma, lends strong grapefruit and hoppy notes.','Both','Pellet',7.0,85.0,'US','Nugget, Columbus/Tomahawk/Zeus',27.5,17.0,26.0,40.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(5,'Bor',8.0,0.0,'Boil',60.0,'This hop is now primarily being substituted with Premiant, which is more stable with respect to alpha content and yield.','Both','Pellet',5.0,50.0,'Czech Republic','Premiant',30.0,0.0,23.5,45.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(6,'Bramling',6.0,0.0,'Boil',60.0,'Distinctive and pleasant aroma. Fruity, black currant, and lemon notes.','Both','Pellet',2.8,0.0,'England','',31.0,16.0,34.0,36.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(7,'Bravo',15.5,0.0,'Boil',60.0,'Bittering hop with fruity and floral aroma.','Both','Pellet',3.5,70.0,'US','Columbus/Tomahawk/Zeus',19.0,11.0,31.5,37.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(8,'Brewers Gold',7.6,0.0,'Boil',60.0,'Complex bittering hop w/ sharp bittering quality. Imparts fruity/spicy aroma with black currant notes. Adds a distinctive European element to beers. Good with Tettnang and Hallertau.','Both','Pellet',0.0,70.0,'US','Bullion, Chinook, Galena',0.0,0.0,0.0,0.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(9,'Bullion',7.75,0.0,'Boil',60.0,'Intense, black currant aroma, spicy and pungent.','Both','Pellet',5.5,50.0,'England','Northern Brewer, Galena',26.5,10.0,37.5,50.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(10,'Cascade',6.0,0.0,'Boil',60.0,'Pleasant, floral, spicy, and citrus-like.','Both','Pellet',6.0,0.0,'US','Amarillo, Centennial',10.5,4.5,36.5,47.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(11,'Centennial',10.5,0.0,'Boil',60.0,'Medium with floral and citrus tones.','Bittering','Pellet',4.0,0.0,'US','Cascade',11.0,5.0,29.0,58.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(12,'Challenger',7.0,0.0,'Boil',60.0,'Mild to Moderate but quite spicy. Typically used for aroma.','Both','Pellet',4.25,77.5,'England','Northern Brewer, Perle',28.5,9.0,22.5,36.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(13,'Chelan',13.0,0.0,'Boil',60.0,'Bittering hop with a lot of beta acid.','Bittering','Pellet',9.15,80.0,'US','Galena',13.5,10.5,34.0,50.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(14,'Chinook',13.0,0.0,'Boil',60.0,'Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.','Both','Pellet',3.5,68.0,'US','Columbus, Nugget',20.5,10.0,32.0,37.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(15,'Citra',12.0,0.0,'Boil',60.0,'Released in 2007 as a dual-purpose variety, this hop does well as a bittering hop due to low cohumulone content, and high alpha acids. When used for aroma, it lends tropical fruit and citrus characteristics.','Both','Pellet',4.0,0.0,'US','Probably none, but a citrusy hop can make an approximation.',12.0,7.0,23.0,62.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(16,'Cluster',7.75,0.0,'Boil',60.0,'Dual-purpose with floral aroma.','Both','Pellet',5.0,84.0,'US','Galena, Chinook',16.5,6.5,40.0,50.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(17,'Columbus/Tomahawk/Zeus',15.5,0.0,'Boil',60.0,'Super high alpha varieties.','Bittering','Pellet',4.5,52.0,'US','Galena, Chinook',30.0,10.0,30.0,45.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(18,'Crystal',4.5,0.0,'Boil',60.0,'Mild, spicy, floral aroma. Developed from Hallertau, with some Cascade and such.','Aroma','Pellet',5.5,50.0,NULL,'Liberty, Mount Hood, Hallertau, Hersbrucker',21.0,6.0,23.0,52.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(19,'El Dorado',15.0,0.0,'Boil',60.0,'Emerged in 2011. Described as having a watermelon candy, pear, and passion fruit flavor.','Both','Pellet',7.5,50.0,NULL,'',13.0,7.0,29.0,57.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(20,'First Gold',7.5,0.0,'Boil',60.0,'First commercial dwarf hop designed for aroma consideration in England.','Both','Pellet',3.5,70.0,'England','Kent Goldings, Crystal',22.0,6.5,33.0,27.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(21,'Fuggles',4.5,0.0,'Boil',60.0,'Mild and pleasant, spicy, soft, woody.','Both','Pellet',2.5,70.0,'England','Willamette, East Kent Goldings, Styrian Goldings, Tettnang',34.5,11.5,27.5,26.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(22,'Galena',12.0,0.0,'Boil',60.0,'Balanced bittering and nice aroma. Used with English and American ales.','Both','Pellet',8.0,79.0,'US','Nugget, Cluster, Chinook',11.5,5.0,38.0,57.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(23,'Glacier',5.5,0.0,'Boil',60.0,'Dual-purpose, well balanced with pleasant aroma, this is used in stouts, porters, bitters, ESBs, and English-style pale ales.','Both','Pellet',8.2,0.0,'US','Willamette',30.0,9.0,29.0,47.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(24,'Golding',5.0,0.0,'Boil',60.0,'A.K.A Yakima Golding. This is an American version of traditional English aroma varieties.','Aroma','Pellet',2.5,66.0,'US','Kent Golding, Styrian Golding',40.0,14.5,25.5,30.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(25,'Green Bullet',11.0,0.0,'Boil',60.0,'Has a raisiny character.','Bittering','Pellet',7.0,0.0,'New Zealand','Pride of Ringwood',24.0,7.5,42.0,50.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(26,'Hallertau',4.5,0.0,'Boil',60.0,'Mild, pleasant and slightly flowery.','Aroma','Pellet',4.5,55.0,NULL,'Mt. Hood, Liberty, Crystal.',55.0,14.5,24.5,16.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(27,'Harmonie',6.0,0.0,'Boil',60.0,'Introduced in 2004, this variety is mainly being used for aroma. This variety has a high ratio of beta to alpha (1:1), and has a bit more alpha acid than Sladek.','Aroma','Pellet',6.0,50.0,'Czech Republic','Saaz, Sladek',15.0,0.0,21.0,35.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(28,'Hersbrucker',3.0,0.0,'Boil',60.0,'Mild to moderate aroma.','Aroma','Pellet',5.25,60.0,'Germany','Mount Hood, French Strisslespalt',30.0,12.5,21.5,12.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(29,'Kent Goldings',5.5,0.0,'Boil',60.0,'Gentle, fragrant and slightly spicy.','Both','Pellet',2.4,72.5,'England','Goldings (American), Fuggles, Willamette',41.5,14.0,30.0,25.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(30,'Liberty',4.5,0.0,'Boil',60.0,'Mild and pleasant, quite fine. Acts like a true noble variety.','Aroma','Pellet',3.5,50.0,'US','Hallertau, Mt. Hood, Tettnang',35.0,10.5,26.0,33.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(31,'Lublin (Lubelski)',4.0,0.0,'Boil',60.0,'Finishing hop usually, but may be used throughout the boil.','Aroma','Pellet',0.0,50.0,'Poland','Saaz, Tettnang',0.0,0.0,0.0,0.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(32,'Magnum',13.5,0.0,'Boil',60.0,'Clean German flavor and aroma profile.','Bittering','Pellet',6.0,72.5,'Germany','Galena',37.5,10.5,25.0,37.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(33,'Marynka',10.0,0.0,'Boil',60.0,'All-purpose, but generally used for bittering.','Both','Pellet',11.0,72.5,'Poland','Kent Goldings',29.0,11.0,29.0,29.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(34,'Millennium',15.5,0.0,'Boil',60.0,'Clean bittering and stores well. When used for aroma, lends strong grapefruit and hoppy notes.','Bittering','Pellet',4.8,76.0,'US','Nugget, Columbus/Tomahawk/Zeus',25.0,10.5,30.0,35.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(35,'Mount Hood',5.5,0.0,'Boil',60.0,'Mild, pleasant, clean, light, and delicate.','Aroma','Pellet',6.5,55.0,'US','German Hallertau, Hersbrucker, Liberty, Crystal.',34.0,14.5,22.0,35.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(36,'Northern Brewer',9.0,0.0,'Boil',60.0,'Medium-strong, woody with evergreen and mint overtones.','Both','Pellet',4.0,0.0,'England','Galena, Perle',25.0,7.5,27.5,55.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(37,'Nugget',13.0,0.0,'Boil',60.0,'Mild aroma, low cohumulone for smooth bitterness.','Both','Pellet',5.0,76.0,'US','Chinook, Galena, Cluster, Magnum',17.5,8.0,24.0,51.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(38,'Palisade',7.5,0.0,'Boil',60.0,'Bred as an aroma hop with perfume-like qualities. Also used for smooth bittering potential in moderate quantities.','Both','Pellet',7.0,0.0,'US','Willamette',20.5,17.0,26.5,9.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(39,'Perle',7.0,0.0,'Boil',60.0,'Pleasant, slightly spicy','Both','Pellet',4.0,0.0,NULL,'Northern Brewer, Cluster, Galena',30.5,11.0,29.5,50.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(40,'Phoenix',11.0,0.0,'Boil',60.0,'Bittering or aroma hop for English ales.','Both','Pellet',4.4,0.0,'England','Challenger',29.5,9.0,30.0,28.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(41,'Premiant',8.0,0.0,'Boil',60.0,'Characterized by high alpha content and yield, Premiant was registered in 1996 and has been bred mostly out of Saaz. Tends to have a fine, neutral bitterness due to low cohumulone content. It is usually used as a flavor addition, and compares with Sladek.','Both','Pellet',4.5,50.0,'Czech Republic','Czech Saaz, Sladek, Bor',30.0,0.0,21.0,42.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(42,'Pride of Ringwood',8.5,0.0,'Boil',60.0,'Quite pronounced but not unpleasant, citrus-like.','Both','Pellet',5.0,50.0,'Australia','Centennial, Galena, Cluster, Kent Goldings',5.0,7.5,37.5,37.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(43,'Progress',5.5,0.0,'Boil',60.0,'Similar to Fuggles, has a mild spicy or woody character, but slightly sweeter and with softer bitterness.','Both','Pellet',2.3,70.0,'England','Kent Goldings, Fuggles',43.5,13.5,30.5,32.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(44,'Rubin',12.0,0.0,'Boil',60.0,'This is a bittering hop descended from European aroma hops and Saaz. It has a fine bitterness with a longer finish than Saaz.','Bittering','Pellet',5.0,50.0,'Czech Republic','Saaz',16.5,0.0,29.0,40.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(45,'Saaz (Czech Republic)',4.5,0.0,'Boil',60.0,'Very mild with pleasant hoppy notes.','Aroma','Pellet',5.5,50.0,'Czech Republic','Tettnang, US Saaz',30.0,11.0,28.5,30.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(46,'Saaz (USA)',3.75,0.0,'Boil',60.0,'Very mild and pleasant, spicy and fragrant','Aroma','Pellet',3.75,50.0,'US','Czech Saaz, Tettnang',37.5,10.0,26.0,27.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(47,'Simcoe',13.0,0.0,'Boil',60.0,'Dual-purpose hop. Has a piney aroma suited to American ales.','Both','Pellet',4.5,0.0,'US','Summit, Magnum',12.5,6.5,17.5,62.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(48,'Sladek',6.0,0.0,'Boil',60.0,'Characterized by a high ratio of beta acids and high yield. This variety was introduced in 1994, and was bred from Saaz. It is primarily used in flavor additions of lager beers, often with Saaz being the finishing hop. Some breweries also use it as the finishing hop for non-premium beers.','Aroma','Pellet',7.5,50.0,'Czech Republic','Czech Saaz',25.0,0.0,27.5,45.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(49,'Sorachi Ace',10.0,0.0,'Boil',60.0,'Has a decidedly lemon-like aroma and taste. Usually used for bittering.','Bittering','Pellet',0.0,52.5,'Japan','',0.0,0.0,23.0,0.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(50,'Spalt',5.5,0.0,'Boil',60.0,'Classic noble hop. Mild, spicy aroma. Spalt Select is a hardier variety often labeled as Spalt.','Aroma','Pellet',4.0,52.5,'Germany','Spalt Select, Tettnanger, Saaz, Hallertau',25.0,10.5,25.5,27.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(51,'Sterling',4.5,0.0,'Boil',60.0,'An aroma variety with smooth bitterness, and noble hop aroma. The aroma is herbal and spicy with some floral and citrus notes. Used primarily in Pilsners and Lagers as a Saaz substitute.','Both','Pellet',5.5,67.5,NULL,'Saaz',7.0,21.0,22.0,46.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(52,'Strisselspalt',4.0,0.0,'Boil',60.0,'','Aroma','Pellet',4.25,65.0,'France','Hersbrucker, Mount Hood, Crystal',20.0,9.0,22.5,25.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(53,'Styrian Goldings',4.5,0.0,'Boil',60.0,'Delicate, slightly spicy, soft and floral. Actually a derivative of Fuggles, not Goldings.','Aroma','Pellet',3.0,72.5,'Austria/Slovenia','Fuggles, Willamette',31.5,9.5,29.0,31.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(54,'Summit',17.0,0.0,'Boil',60.0,'Bittering variety with earthy aroma and slight citrus notes.','Both','Pellet',5.0,85.0,'US','Columbus/Tomahawk/Zeus, Warrior, Millenium',20.0,12.5,29.5,40.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(55,'Super Galena',14.5,0.0,'Boil',60.0,'Very similar to Galena in aroma and bitterness.','Both','Pellet',9.0,79.0,'US','Galena',21.5,10.0,37.5,52.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(56,'Target',10.5,0.0,'Boil',60.0,'Pleasant English hop aroma, quite intense. Admiral has a less harsh bitterness.','Both','Pellet',5.0,50.0,'England','Admiral, Northdown, Progress',19.5,9.5,37.5,50.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(57,'Tettnang',4.0,0.0,'Boil',60.0,'Very spicy, mild, floral, very aromatic. Noble hop.','Aroma','Pellet',3.75,5.75,'Germany','Czech Saaz, Spalt, Ultra',22.5,8.0,26.0,22.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(58,'Tillicum',13.0,0.0,'Boil',60.0,'Pleasant, slightly spicy','Both','Pellet',10.0,80.0,'US','Galena, Chelan',14.5,7.4,35.0,50.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(59,'Tradition',5.5,0.0,'Boil',60.0,'A.K.A Hallertauer Tradition. Similar flavor to Hallertauer, with improved disease resistance.','Aroma','Pellet',4.5,55.0,'Germany','Hallertau',45.0,12.5,27.5,24.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(60,'Vanguard',5.5,0.0,'Boil',60.0,'Derived from Hallertau. Flavor is like an herbal Hallertau or slightly buttery Tettnang.','Both','Pellet',6.0,77.5,'US','Hallertau, Tettnang',46.5,12.5,17.5,22.5,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(61,'Warrior',15.5,0.0,'Boil',60.0,'Mild aroma, clean an neutral bittering.','Both','Pellet',4.8,76.0,'US','Columbus, Magnum, Nugget',17.0,10.0,24.0,45.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(62,'Willamette',5.0,0.0,'Boil',60.0,'Mild and pleasant, slightly spicy, aromatic.','Aroma','Pellet',4.0,62.5,NULL,'Fuggles, Styrian Goldings, Tettnang.',23.5,7.35,32.5,35.0,-1,-1,0,1,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(63,'Willamette',5.0,0.03401942772,'Boil',60.0,'Mild and pleasant, slightly spicy, aromatic.','Aroma','Pellet',4.0,62.5,NULL,'Fuggles, Styrian Goldings, Tettnang.',23.5,7.35,32.5,35.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(64,'Northern Brewer',9.0,0.01700971386,'Boil',60.0,'Medium-strong, woody with evergreen and mint overtones.','Both','Pellet',4.0,0.0,'England','Galena, Perle',25.0,7.5,27.5,55.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(65,'Northern Brewer',9.0,0.04252428465,'Boil',15.0,'Medium-strong, woody with evergreen and mint overtones.','Both','Pellet',4.0,0.0,'England','Galena, Perle',25.0,7.5,27.5,55.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(66,'Northern Brewer',9.0,0.04252428465,'Boil',1.0,'Medium-strong, woody with evergreen and mint overtones.','Both','Pellet',4.0,0.0,'England','Galena, Perle',25.0,7.5,27.5,55.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(67,'Kent Goldings',5.5,0.06803885544,'Boil',60.0,'Gentle, fragrant and slightly spicy.','Both','Pellet',2.4,72.5,'England','Goldings (American), Fuggles, Willamette',41.5,14.0,30.0,25.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(68,'Kent Goldings',5.5,0.0283495231,'Boil',0.0,'Gentle, fragrant and slightly spicy.','Both','Pellet',2.4,72.5,'England','Goldings (American), Fuggles, Willamette',41.5,14.0,30.0,25.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(69,'Kent Goldings',5.5,0.021262142325,'Boil',60.0,'Gentle, fragrant and slightly spicy.','Both','Pellet',2.4,72.5,'England','Goldings (American), Fuggles, Willamette',41.5,14.0,30.0,25.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(70,'Cascade',6.0,0.01417476155,'Boil',10.0,'Pleasant, floral, spicy, and citrus-like.','Both','Pellet',6.0,0.0,'US','Amarillo, Centennial',10.5,4.5,36.5,47.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(71,'Cascade',6.0,0.01417476155,'Boil',0.0,'Pleasant, floral, spicy, and citrus-like.','Both','Pellet',6.0,0.0,'US','Amarillo, Centennial',10.5,4.5,36.5,47.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(72,'Centennial',10.5,0.01417476155,'Boil',10.0,'Medium with floral and citrus tones.','Bittering','Pellet',4.0,0.0,'US','Cascade',11.0,5.0,29.0,58.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(73,'Centennial',10.5,0.01417476155,'Boil',0.0,'Medium with floral and citrus tones.','Bittering','Pellet',4.0,0.0,'US','Cascade',11.0,5.0,29.0,58.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(74,'Northern Brewer',9.0,0.0283495231,'Boil',60.0,'Medium-strong, woody with evergreen and mint overtones.','Both','Pellet',4.0,0.0,'England','Galena, Perle',25.0,7.5,27.5,55.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(75,'Chinook',13.0,0.021262142325,'Boil',60.0,'Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.','Both','Pellet',3.5,68.0,'US','Columbus, Nugget',20.5,10.0,32.0,37.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(76,'Kent Goldings',5.5,0.035436903875,'Boil',60.0,'Gentle, fragrant and slightly spicy.','Both','Pellet',2.4,72.5,'England','Goldings (American), Fuggles, Willamette',41.5,14.0,30.0,25.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(77,'Kent Goldings',5.5,0.01417476155,'Boil',5.0,'Gentle, fragrant and slightly spicy.','Both','Pellet',2.4,72.5,'England','Goldings (American), Fuggles, Willamette',41.5,14.0,30.0,25.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(78,'Fuggles',4.5,0.021262142325,'Boil',15.0,'Mild and pleasant, spicy, soft, woody.','Both','Pellet',2.5,70.0,'England','Willamette, East Kent Goldings, Styrian Goldings, Tettnang',34.5,11.5,27.5,26.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(79,'Kent Goldings',5.5,0.021262142325,'Boil',0.0,'Gentle, fragrant and slightly spicy.','Both','Pellet',2.4,72.5,'England','Goldings (American), Fuggles, Willamette',41.5,14.0,30.0,25.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(80,'Kent Goldings',5.5,0.0566990462,'Boil',60.0,'Gentle, fragrant and slightly spicy.','Both','Pellet',2.4,72.5,'England','Goldings (American), Fuggles, Willamette',41.5,14.0,30.0,25.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(81,'Kent Goldings',5.5,0.0566990462,'Boil',60.0,'Gentle, fragrant and slightly spicy.','Both','Pellet',2.4,72.5,'England','Goldings (American), Fuggles, Willamette',41.5,14.0,30.0,25.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(82,'Nugget',13.0,0.03401942772,'Boil',60.0,'Mild aroma, low cohumulone for smooth bitterness.','Both','Pellet',5.0,76.0,'US','Chinook, Galena, Cluster, Magnum',17.5,8.0,24.0,51.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(83,'Centennial',10.5,0.0283495231,'Boil',10.0,'Medium with floral and citrus tones.','Bittering','Pellet',4.0,0.0,'US','Cascade',11.0,5.0,29.0,58.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(84,'Simcoe',13.0,0.0283495231,'Boil',5.0,'Dual-purpose hop. Has a piney aroma suited to American ales.','Both','Pellet',4.5,0.0,'US','Summit, Magnum',12.5,6.5,17.5,62.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(85,'Amarillo',9.5,0.0283495231,'Boil',0.0,'A recent aroma variety, this citrusy American hop is also used for its smooth bittering properties due to its low cohumulone levels.','Both','Pellet',6.5,0.0,'US','Cascade, Centennial',10.0,3.0,22.5,69.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(86,'Hallertau',4.5,0.0283495231,'Boil',60.0,'Mild, pleasant and slightly flowery.','Aroma','Pellet',4.5,55.0,NULL,'Mt. Hood, Liberty, Crystal.',55.0,14.5,24.5,16.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(87,'Hallertau',4.5,0.0566990462,'Boil',60.0,'Mild, pleasant and slightly flowery.','Aroma','Pellet',4.5,55.0,NULL,'Mt. Hood, Liberty, Crystal.',55.0,14.5,24.5,16.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(88,'Hallertau',4.5,0.021262142325,'Boil',0.0,'Mild, pleasant and slightly flowery.','Aroma','Pellet',4.5,55.0,NULL,'Mt. Hood, Liberty, Crystal.',55.0,14.5,24.5,16.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(89,'Hallertau',4.5,0.01417476155,'Boil',15.0,'Mild, pleasant and slightly flowery.','Aroma','Pellet',4.5,55.0,NULL,'Mt. Hood, Liberty, Crystal.',55.0,14.5,24.5,16.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(90,'Hallertau',4.5,0.0566990462,'Boil',60.0,'Mild, pleasant and slightly flowery.','Aroma','Pellet',4.5,55.0,NULL,'Mt. Hood, Liberty, Crystal.',55.0,14.5,24.5,16.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(91,'Nugget',13.0,0.1133980924,'Boil',60.0,'Mild aroma, low cohumulone for smooth bitterness.','Both','Pellet',5.0,76.0,'US','Chinook, Galena, Cluster, Magnum',17.5,8.0,24.0,51.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(92,'Chinook',13.0,0.0283495231,'Boil',0.0,'Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.','Both','Pellet',3.5,68.0,'US','Columbus, Nugget',20.5,10.0,32.0,37.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(93,'Centennial',10.5,0.04252428465,'Boil',0.0,'Medium with floral and citrus tones.','Bittering','Pellet',4.0,0.0,'US','Cascade',11.0,5.0,29.0,58.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(94,'Amarillo',9.5,0.04252428465,'Boil',0.0,'A recent aroma variety, this citrusy American hop is also used for its smooth bittering properties due to its low cohumulone levels.','Both','Pellet',6.5,0.0,'US','Cascade, Centennial',10.0,3.0,22.5,69.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(95,'Hallertau',4.5,0.049611665425,'Boil',60.0,'Mild, pleasant and slightly flowery.','Aroma','Pellet',4.5,55.0,NULL,'Mt. Hood, Liberty, Crystal.',55.0,14.5,24.5,16.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(96,'Hallertau',4.5,0.01417476155,'Boil',10.0,'Mild, pleasant and slightly flowery.','Aroma','Pellet',4.5,55.0,NULL,'Mt. Hood, Liberty, Crystal.',55.0,14.5,24.5,16.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(97,'Willamette',5.0,0.03401942772,'Boil',60.0,'Mild and pleasant, slightly spicy, aromatic.','Aroma','Pellet',4.0,62.5,NULL,'Fuggles, Styrian Goldings, Tettnang.',23.5,7.35,32.5,35.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(98,'Northern Brewer',9.0,0.01700971386,'Boil',60.0,'Medium-strong, woody with evergreen and mint overtones.','Both','Pellet',4.0,0.0,'England','Galena, Perle',25.0,7.5,27.5,55.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(99,'Northern Brewer',9.0,0.04252428465,'Boil',15.0,'Medium-strong, woody with evergreen and mint overtones.','Both','Pellet',4.0,0.0,'England','Galena, Perle',25.0,7.5,27.5,55.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(100,'Northern Brewer',9.0,0.04252428465,'Boil',1.0,'Medium-strong, woody with evergreen and mint overtones.','Both','Pellet',4.0,0.0,'England','Galena, Perle',25.0,7.5,27.5,55.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(101,'Kent Goldings',5.5,0.06803885544,'Boil',60.0,'Gentle, fragrant and slightly spicy.','Both','Pellet',2.4,72.5,'England','Goldings (American), Fuggles, Willamette',41.5,14.0,30.0,25.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(102,'Kent Goldings',5.5,0.0283495231,'Boil',0.0,'Gentle, fragrant and slightly spicy.','Both','Pellet',2.4,72.5,'England','Goldings (American), Fuggles, Willamette',41.5,14.0,30.0,25.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(103,'Kent Goldings',5.5,0.021262142325,'Boil',60.0,'Gentle, fragrant and slightly spicy.','Both','Pellet',2.4,72.5,'England','Goldings (American), Fuggles, Willamette',41.5,14.0,30.0,25.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(104,'Chinook',13.0,0.01700971386,'Boil',60.0,'Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.','Both','Pellet',3.5,68.0,'US','Columbus, Nugget',20.5,10.0,32.0,37.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(105,'Cascade',6.0,0.01417476155,'Boil',10.0,'Pleasant, floral, spicy, and citrus-like.','Both','Pellet',6.0,0.0,'US','Amarillo, Centennial',10.5,4.5,36.5,47.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(106,'Centennial',10.5,0.01417476155,'Boil',0.0,'Medium with floral and citrus tones.','Bittering','Pellet',4.0,0.0,'US','Cascade',11.0,5.0,29.0,58.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(107,'Cascade',6.0,0.01417476155,'Boil',0.0,'Pleasant, floral, spicy, and citrus-like.','Both','Pellet',6.0,0.0,'US','Amarillo, Centennial',10.5,4.5,36.5,47.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(108,'Centennial',10.5,0.01417476155,'Boil',10.0,'Medium with floral and citrus tones.','Bittering','Pellet',4.0,0.0,'US','Cascade',11.0,5.0,29.0,58.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(109,'Kent Goldings',5.5,0.03401942772,'Boil',60.0,'Gentle, fragrant and slightly spicy.','Both','Pellet',2.4,72.5,'England','Goldings (American), Fuggles, Willamette',41.5,14.0,30.0,25.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(110,'Kent Goldings',5.5,0.01417476155,'Boil',5.0,'Gentle, fragrant and slightly spicy.','Both','Pellet',2.4,72.5,'England','Goldings (American), Fuggles, Willamette',41.5,14.0,30.0,25.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(111,'Kent Goldings',5.5,0.0566990462,'Boil',60.0,'Gentle, fragrant and slightly spicy.','Both','Pellet',2.4,72.5,'England','Goldings (American), Fuggles, Willamette',41.5,14.0,30.0,25.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(112,'Kent Goldings',5.5,0.021262142325,'Boil',0.0,'Gentle, fragrant and slightly spicy.','Both','Pellet',2.4,72.5,'England','Goldings (American), Fuggles, Willamette',41.5,14.0,30.0,25.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(113,'Fuggles',4.5,0.021262142325,'Boil',15.0,'Mild and pleasant, spicy, soft, woody.','Both','Pellet',2.5,70.0,'England','Willamette, East Kent Goldings, Styrian Goldings, Tettnang',34.5,11.5,27.5,26.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(114,'Kent Goldings',5.5,0.0566990462,'Boil',60.0,'Gentle, fragrant and slightly spicy.','Both','Pellet',2.4,72.5,'England','Goldings (American), Fuggles, Willamette',41.5,14.0,30.0,25.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(115,'Nugget',13.0,0.03401942772,'Boil',60.0,'Mild aroma, low cohumulone for smooth bitterness.','Both','Pellet',5.0,76.0,'US','Chinook, Galena, Cluster, Magnum',17.5,8.0,24.0,51.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(116,'Centennial',10.5,0.0283495231,'Boil',10.0,'Medium with floral and citrus tones.','Bittering','Pellet',4.0,0.0,'US','Cascade',11.0,5.0,29.0,58.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(117,'Simcoe',13.0,0.0283495231,'Boil',5.0,'Dual-purpose hop. Has a piney aroma suited to American ales.','Both','Pellet',4.5,0.0,'US','Summit, Magnum',12.5,6.5,17.5,62.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(118,'Amarillo',9.5,0.0283495231,'Boil',0.0,'A recent aroma variety, this citrusy American hop is also used for its smooth bittering properties due to its low cohumulone levels.','Both','Pellet',6.5,0.0,'US','Cascade, Centennial',10.0,3.0,22.5,69.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(119,'Hallertau',4.5,0.0283495231,'Boil',60.0,'Mild, pleasant and slightly flowery.','Aroma','Pellet',4.5,55.0,NULL,'Mt. Hood, Liberty, Crystal.',55.0,14.5,24.5,16.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(120,'Hallertau',4.5,0.0566990462,'Boil',60.0,'Mild, pleasant and slightly flowery.','Aroma','Pellet',4.5,55.0,NULL,'Mt. Hood, Liberty, Crystal.',55.0,14.5,24.5,16.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(121,'Hallertau',4.5,0.021262142325,'Boil',0.0,'Mild, pleasant and slightly flowery.','Aroma','Pellet',4.5,55.0,NULL,'Mt. Hood, Liberty, Crystal.',55.0,14.5,24.5,16.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(122,'Hallertau',4.5,0.021262142325,'Boil',15.0,'Mild, pleasant and slightly flowery.','Aroma','Pellet',4.5,55.0,NULL,'Mt. Hood, Liberty, Crystal.',55.0,14.5,24.5,16.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(123,'Hallertau',4.5,0.0566990462,'Boil',60.0,'Mild, pleasant and slightly flowery.','Aroma','Pellet',4.5,55.0,NULL,'Mt. Hood, Liberty, Crystal.',55.0,14.5,24.5,16.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(124,'Nugget',13.0,0.1133980924,'Boil',60.0,'Mild aroma, low cohumulone for smooth bitterness.','Both','Pellet',5.0,76.0,'US','Chinook, Galena, Cluster, Magnum',17.5,8.0,24.0,51.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(125,'Chinook',13.0,0.0283495231,'Boil',0.0,'Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.','Both','Pellet',3.5,68.0,'US','Columbus, Nugget',20.5,10.0,32.0,37.5,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(126,'Centennial',10.5,0.04252428465,'Boil',0.0,'Medium with floral and citrus tones.','Bittering','Pellet',4.0,0.0,'US','Cascade',11.0,5.0,29.0,58.0,-1,-1,0,0,'');
INSERT INTO "hop" (id,name,alpha,amount,use,time,notes,htype,form,beta,hsi,origin,substitutes,humulene,caryophyllene,cohumulone,myrcene,display_unit,display_scale,deleted,display,folder) VALUES(127,'Amarillo',9.5,0.04252428465,'Boil',0.0,'A recent aroma variety, this citrusy American hop is also used for its smooth bittering properties due to its low cohumulone levels.','Both','Pellet',6.5,0.0,'US','Cascade, Centennial',10.0,3.0,22.5,69.0,-1,-1,0,0,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(1,'Apricot','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(2,'Bitter Orange Peel','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(3,'Blueberry','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(4,'Boysenberry','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(5,'Burton Salts','Water Agent','Mash',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(6,'Calcium Carbonate','Water Agent','Mash',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(7,'Calcium Chloride','Water Agent','Mash',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(8,'Campden Tablet','Water Agent','Boil',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(9,'Cherry','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(10,'Cranberry','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(11,'Epsom Salt','Water Agent','Mash',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(12,'Gelatin','Fining','Secondary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(13,'Gypsum','Water Agent','Mash',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(14,'Hazelnut','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(15,'Heather Tips','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(16,'Instant Water - American','Water Agent','Mash',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(17,'Instant Water - Burton on Trent','Water Agent','Mash',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(18,'Instant Water - Dortmund','Water Agent','Mash',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(19,'Instant Water - Edinburgh','Water Agent','Mash',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(20,'Instant Water - London','Water Agent','Mash',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(21,'Instant Water - Munich','Water Agent','Mash',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(22,'Irish Moss','Fining','Boil',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(23,'IsoHop','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(24,'Kosher Salt','Water Agent','Mash',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(25,'Lactic Acid','Water Agent','Mash',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(26,'Licorice Root','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(27,'Oak Chips','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(28,'Oak Cubes','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(29,'Paradise Seed','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(30,'Peach','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(31,'Phosphoric Acid','Water Agent','Mash',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(32,'Polyclar','Fining','Secondary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(33,'Raspberry','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(34,'Sparkolloid','Fining','Secondary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(35,'Super Moss','Fining','Boil',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(36,'Sweet Orange Peel','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(37,'Vanilla Beans','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(38,'Whirlfloc','Fining','Boil',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(39,'Whole Coriander','Flavor','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(40,'Yeast Nutrient','Other','Primary',0.0,0.0,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(41,'pH 5.2 Stabilizer','Water Agent','Mash',0.0,0.01,'false','','',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(42,'Aji Amarillo','Herb','Boil',0.0,0.0,'true','','Aji Amarillo (Spanish for “yellow chile”) is a small, yellow-orange chile grown in the Andes, primarily in Peru. They have been described as the single most-important ingredient in Peruvian cuisine. They are quite hot, but have a really nice, bright, fruity flavour.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(43,'Ajowan','Herb','Boil',0.0,0.0,'true','','Ajowan seed (also known as carom seed) is native to southern India and is used commonly throughout southern Asia and the Middle East.

It smells and tastes a lot like very strong thyme, though slightly more peppery and with a lightly bitter aftertaste. Dry roasting Ajowan or frying it in oil mellows the flavour and brings out a caraway taste.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(44,'Aleppo Chiles','Herb','Boil',0.0,0.0,'true','','Aleppo chiles (sometimes known as halaby peppers) are named after the region in northern Syria where they grow. They have a moderate heat level and a wonderful, complex, fruity flavour.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(45,'Allspice','Spice','Boil',0.0,0.0,'true','','Allspice is a ground mixture of baking spices. In reality, allspice is the berry of the pimento bush, grown mostly in Jamaica. It does, however get its name from the fact that it tastes somewhat like a peppery blend of cinnamon, clove and nutmeg.

Allspice loses its flavour very quickly when ground, its recommend to buy whole berries and grinding them yourself just before using.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(46,'Ancho Chiles','Herb','Boil',0.0,0.0,'true','','When a ripe poblano pepper is dried, it becomes an ancho chile. Anchos are quite mild and are used in all kinds of traditional Mexican cooking. Anchos are deep red-brown and have a wonderful, sweet raisiny flavour that provide lots of personality to food without a lot of heat. These are the most commonly used chile in Mexico.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(47,'Basil','Herb','Boil',0.0,0.0,'true','','Basil is one of the most commonly used herbs in the world. Basil is mild and has a slight anise flavour.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(48,'Bay Leaves','Herb','Boil',0.0,0.0,'true','','Stale leaves have no flavour at all, so if your bay leaves have been sitting in the cupboard for a more than a year it’s time to replace them.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(49,'Birch Bark','Herb','Boil',0.0,0.0,'true','','Birch bark has wide-ranging culinary uses. In particular, it is an ingredient in many home-made root beer recipes.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(50,'Peppercorns, Black','Spice','Boil',0.0,0.0,'true','','They are picked when they are green and unripe, and are sun-dried, a process which ferments the berry and turns it hard and black.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(51,'Caraway Seeds','Spice','Boil',0.0,0.0,'true','','Caraway seeds have a very distinctive taste and aroma that makes many people think immediately of bread. Caraway has a pungent scent and a warm, bitter flavour. It is often used to flavour pumpernickel and rye bread, crackers, sauerkraut, and pork dishes.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(52,'Cardamom, Black','Spice','Boil',0.0,0.0,'true','','In a way, it''s not fair that this spice has to share its name with the sweet and elegant green cardamom. Black cardamom is a totally different spice, and is not nearly as glamourous. Its pods are large and rough, it has an earthy, smoky flavour and it can never be used as a substitute for the more expensive and popular green variety. It does have its place, though. Black cardamom is used to give depth to Indian cooking, and it can be an important ingredient in many curry masalas.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(53,'Cardamom, Green','Spice','Boil',0.0,0.0,'true','','Green cardamom is an incredibly versatile spice that enhances both sweet and savoury foods.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(54,'Cascabel Chiles','Herb','Boil',0.0,0.0,'true','','They are brownish-red and quite hard with a moderate heat and a deep, nutty flavour. ',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(55,'Cayenne Pepper','Spice','Boil',0.0,0.0,'true','','cayenne pepper is very spicy and adds quick heat to any dish.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(56,'Chicory Root','Herb','Boil',0.0,0.0,'true','','When roasted, chicory roots have a flavour very similar to that of coffee.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(57,'Chipotle Chiles','Herb','Boil',0.0,0.0,'true','','Chipotle chiles have a distinctive smoky flavour and a moderate heat.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(58,'Cinnamon','Spice','Boil',0.0,0.0,'true','','Woody sweetness and a nice moderate spiciness.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(59,'Citric Acid','Flavor','Boil',0.0,0.0,'true','','Citric acid is a mild natural acid found in citrus fruits; it is responsible for the sourness of lemons and limes. In its pure form, citric acid looks pretty much exactly like granulated sugar and acts as a natural preservative and a tart flavouring. It is sometimes used in the making of wine and ice cream, and is widely used in softdrinks, sour candies and other recipes to mimic the flavour of fresh lemon.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(60,'Cloves','Spice','Boil',0.0,0.0,'true','','Cloves are the most pungent and oily of all spices. They are the unopened buds of the clove tree and have a hot, sharp, bitter flavour. They will easily overpower other flavours, so they must be used very carefully.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(61,'Cocoa Nibs','Herb','Boil',0.0,0.0,'true','','Cocoa nibs are nothing more than broken chunks of cocoa bean. They are crunchy and nutty, with a bittersweet chocolate flavour.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(62,'Coriander Seeds','Spice','Boil',0.0,0.0,'true','','Coriander seeds are the dried fruits of the plant we know as cilantro. Their flavour is mild and light. Dry roasting coriander enhances its flavour dramatically.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(63,'Cubeb Berries','Herb','Boil',0.0,0.0,'true','','Cubeb comes from a plant in the pepper family and grows almost exclusively in Java and other parts of Indonesia. It has a piney taste when raw, but when cooked it is more warm and pleasant – reminiscent of allspice.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(64,'Cumin','Spice','Boil',0.0,0.0,'true','','Cumin has a warm, earthy flavour sometimes used in Belgian Wits.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(65,'Fennel Seeds','Spice','Boil',0.0,0.0,'true','','Fennel seeds are striped and greenish and have a nice licorice flavour that’s stronger than fresh fennel fronds. The flavour is pleasantly bitter, but can be sweetened with dry roasting.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(66,'Galangal','Herb','Boil',0.0,0.0,'true','','Galangal is a rhizome that looks a lot like ginger. Its flavour is similar to ginger, but not nearly as spicy and with hints of lemon and cardamom.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(67,'Ginger, Candied','Flavor','Boil',0.0,0.0,'true','','Candied ginger is a lovely thing, soft, chewy and spicy.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(68,'Ginger Root','Herb','Boil',0.0,0.0,'true','','Ginger root is used throughout the world in both savoury and sweet dishes. It has a spicy, warm flavour.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(69,'Grains of Paradise','Spice','Boil',0.0,0.0,'true','','Small reddish-brown seeds are mostly grown on the western coast of Africa and have a flavour that is hot and peppery, but with a fruity note that softens the sharpness. They are white on the inside, and appear as a whitish powder when ground.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(70,'Peppercorns, Green','Spice','Boil',0.0,0.0,'true','','Green peppercorns are the same as black peppercorns, in that they are picked when green and unripe. But instead of being dried in the sun, they are quickly dehydrated so that they retain their bright green colour and mildly spicy flavour.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(71,'Guajillo Chiles','Herb','Boil',0.0,0.0,'true','','Guajillo chiles are shiny, deep-reddish and usually between four and six inches long.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(72,'Habanero Chiles','Herb','Boil',0.0,0.0,'true','','Habanero chiles are among the hottest on the planet. These small, lantern-shaped chiles range in colour from yellow to red and have a tropical, fruity flavour with intense heat.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(73,'Juniper Berries','Flavor','Boil',0.0,0.0,'true','','The small, blue-black berries of the juniper bush are best known in the culinary world for flavouring gin, and their smell and flavour brings this to mind immediately. Thier piney taste cuts nicely through strong, rich flavours for a pleasant contrast. The berries are always sold whole, but they are soft and easy to crush in a mortar or with the flat of a knife.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(74,'Lavender','Herb','Boil',0.0,0.0,'true','','These tiny, bright blue flowers have a sweet, floral flavour.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(75,'Lemon Peel','Spice','Boil',0.0,0.0,'true','','Citrus peels contain loads of essential oils that add an unmistakably sharp tartness to foods.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(76,'Lime Leaves','Herb','Boil',0.0,0.0,'true','','In terms of flavour, lime leaves have a very distinctive citrusy taste, not necessarily limey, and not quite lemony.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(77,'Lime Peel','Flavor','Boil',0.0,0.0,'true','','Citrus peels contain loads of essential oils that add an unmistakably sharp tartness to foods.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(78,'Mace','Spice','Boil',0.0,0.0,'true','','Mace is possibly the most interesting and unique of all spices. It’s a little-known fact that mace is from the same seed pod that gives us nutmeg. While nutmeg is the inner seed of the pod, mace is the lacy reddish net that surrounds the outside of the shell. During harvest, the mace is removed whole and dried, at which point it is known as a blade.

Mace is very similar to nutmeg in flavour and scent, though a little more delicate and sweet. It is also more expensive, since there is so much less of it in each pod.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(79,'Marash Chiles','Herb','Boil',0.0,0.0,'true','','Crushed Marash chiles are very similar to our Aleppo chiles from Syria, but have an even fruitier taste and are ever so slightly less acidic.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(80,'Mulato Chiles','Herb','Boil',0.0,0.0,'true','','Mulato chiles are very similar to ancho chiles: both are dried poblanos, but it is the darker, riper poblanos that become mulatos. This extra ripeness makes mulato chiles darker and sweeter than anchos, and gives them an earthier flavour.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(81,'Nutmeg','Spice','Boil',0.0,0.0,'true','','Nutmeg is the hard inner seed found inside the fruit of a nutmeg tree, and it has one of the most unique and recognizable flavours of all spices. It is warm and woody with hints of pine and clove, very similar to mace, which is part of the same fruit.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(82,'Pasilla Chiles','Herb','Boil',0.0,0.0,'true','','When the long, twisted chilaca chile is dried it is called a pasilla chile, or sometimes a “pasilla negro.” Pasilla means “little raisin” and it gets this name from its flavour – berry and grape with a hint of licorice. Pasilla chiles are long and black.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(83,'Peppercorns, Pink','Spice','Boil',0.0,0.0,'true','','Pink peppercorns are not related to actual peppercorns. They are the fruit of the Brazilian pepper tree and are grown in South America. These pink berries are soft and delicate with a papery, brittle shell. They have a fruity flavour that is slightly resinous, similar to juniper berries.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(84,'Saffron','Spice','Boil',0.0,0.0,'true','','Saffron is the most expensive spice on Earth. This is because of the labour involved in growing and harvesting the spice. Saffron is the red-yellow stigma of the crocus flower and must be hand-picked during short annual flowering seasons. Each flower produces only three stigmas, so it takes approximately 150 flowers to yield just one gram of dry saffron threads. ',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(85,'Sanaam Chiles','Herb','Boil',0.0,0.0,'true','','Sanaam chiles are red and flat, and are 2 to 4 inches in length. They have a medium-high heat.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(86,'Star Anise','Spice','Boil',0.0,0.0,'true','','Star anise is undisputedly the prettiest spice of them all. Native to China and Vietnam, star anise is the fruit of an evergreen magnolia tree. The fruits are in the shape of an eight-pointed star, and each point holds a shiny brown seed. Star anise has a sweet, licoricey taste, and is used to flavour several liqueurs such as Sambuca, Galliano and pastis. ',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(87,'Sumac','Spice','Boil',0.0,0.0,'true','','Sumac is the berry of a shrub that grows in the Mediterranean and parts of the Middle East. It has a tart, fruity flavour, and is used to add acidity to food.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(88,'Peppercorns, Szechuan','Spice','Boil',0.0,0.0,'true','','Szechuan pepper is the outer husk of the fruit of the Chinese prickly ash tree. The berries are dried and split open, and the bitter seeds inside are discarded. The flavour of Szechuan pepper is very fragrant, lemony and pungent and it has a biting astringency on the tongue',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(89,'Tien Tsin Chiles','Herb','Boil',0.0,0.0,'true','','Tien Tsin chiles are very hot Chinese chiles that are particularly suited to Hunan and Szechuan cuisines.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(90,'Tonka Beans','Herb','Boil',0.0,0.0,'true','','Tonka beans are very unusual little beans that grow primarily in the northern part of South America. They share a lot of similarities with vanilla beans, to the point where they are sometimes used as a vanilla substitute. They are black and wrinkly, about an inch long, and have a sweet flavour that is like a combination of vanilla, cloves and cinnamon with a nuttiness reminiscent of almonds. Really delicious and unusual.',-1,-1,0,1,'');
INSERT INTO "misc" (id,name,mtype,use,time,amount,amount_is_weight,use_for,notes,display_unit,display_scale,deleted,display,folder) VALUES(91,'Peppercorns, White','Spice','Boil',0.0,0.0,'true','','White peppercorns are picked from the vine when they are almost ripe - much later than black or green peppercorns. When picked, they are a yellowish-pink colour. The peppercorns are treated with water to remove the skin, and then sun-dried. White peppercorns contain less essential oil than black peppercorns, as this is in the skin, so they have less aroma and a sweetish pungency to them.',-1,-1,0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(1,'American Amber Ale','Ale','American Ale','10','B','BJCP',1.045,1.06,1.01,1.015,25.0,40.0,10.0,17.0,4.5,6.2,0.0,0.0,'Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).','Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant). Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.','Pale ale malt, typically American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American hops, often with citrusy flavors, are common but others may also be used. Water can vary in sulfate and carbonate content.','North Coast Red Seal Ale, Tröegs HopBack Amber Ale, Deschutes Cinder Cone Red, Pyramid Broken Rake, St. Rogue Red Ale, Anderson Valley Boont Amber Ale, Lagunitas Censored Ale, Avery Redpoint Ale, McNeill’s Firehouse Amber Ale, Mendocino Red Tail Ale, Bell''s Amber',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(2,'American Barleywine','Ale','Strong Ale','19','C','BJCP',1.08,1.12,1.016,1.03,50.0,120.0,10.0,19.0,8.0,12.0,0.0,0.0,'The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Differs from an Imperial IPA in that the hops are not extreme, the malt is more forward, and the body is richer and more characterful.','Very rich and intense maltiness. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Low to moderately strong fruity esters and alcohol aromatics. Malt character may be sweet, caramelly, bready, or fairly neutral. However, the intensity of aromatics often subsides with age. No diacetyl.Color may range from light amber to medium copper; may rarely be as dark as light brown. Often has ruby highlights. Moderately-low to large off-white to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in "legs" when beer is swirled in a glass.Strong, intense malt flavor with noticeable bitterness. Moderately low to moderately high malty sweetness on the palate, although the finish may be somewhat sweet to quite dry (depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly malty, the balance should always seem bitter. Moderate to high hop flavor (any variety). Low to moderate fruity esters. Noticeable alcohol presence, but sharp or solventy alcohol flavors are undesirable. Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these should not be high. Roasted or burnt malt flavors are inappropriate. No diacetyl.Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be present, but not be excessively hot. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish. Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season.','Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil.  Citrusy American hops are common, although any varieties can be used in quantity. Generally uses an attenuative American yeast.','Sierra Nevada Bigfoot, Great Divide Old Ruffian, Victory Old Horizontal, Rogue Old Crustacean, Avery Hog Heaven Barleywine, Bell''s Third Coast Old Ale, Anchor Old Foghorn, Three Floyds Behemoth, Stone Old Guardian, Bridgeport Old Knucklehead, Hair of the Dog Doggie Claws, Lagunitas Olde GnarleyWine, Smuttynose Barleywine, Flying Dog Horn Dog',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(3,'American Brown Ale','Ale','American Ale','10','C','BJCP',1.045,1.06,1.01,1.016,20.0,40.0,18.0,35.0,4.3,6.2,0.0,0.0,'A strongly flavored, hoppy brown beer, originated by American home brewers. Related to American Pale and American Amber Ales, although with more of a caramel and chocolate character, which tends to balance the hop bitterness and finish. Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft brewed examples. IPA-strength brown ales should be entered in the Specialty Beer category (23).','Malty, sweet and rich, which often has a chocolate, caramel, nutty and/or toasty quality. Hop aroma is typically low to moderate. Some interpretations of the style may feature a stronger hop aroma, a citrusy American hop character, and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced. Moderately low to no diacetyl.Light to very dark brown color. Clear. Low to moderate off-white to light tan head.Medium to high malty flavor (often with caramel, toasty and/or chocolate flavors), with medium to medium-high bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a citrusy character. Very low to moderate fruity esters. Moderately low to no diacetyl.Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately high carbonation. Stronger versions may have some alcohol warmth in the finish.Can be considered a bigger, maltier, hoppier interpretation of Northern English brown ale or a hoppier, less malty Brown Porter, often including the citrus-accented hop presence that is characteristic of American hop varieties. ','Well-modified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops are typical, but UK or noble hops can also be used. Moderate carbonate water would appropriately balance the dark malt acidity.','Bell''s Best Brown, Smuttynose Old Brown Dog Ale, Big Sky Moose Drool Brown Ale, North Coast Acme Brown, Brooklyn Brown Ale, Lost Coast Downtown Brown, Left Hand Deep Cover Brown Ale',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(4,'American IPA','Ale','India Pale Ale','14','B','BJCP',1.056,1.075,1.01,1.018,40.0,70.0,6.0,15.0,5.5,7.5,0.0,0.0,'','A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style, brewed using American ingredients and attitude.','Pale ale malt (well-modified and suitable for single-temperature infusion mashing,''); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character ("RyePA") should be entered in the Specialty category.','Bell''s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin'', Dogfish Head 60 Minute IPA, Founder''s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(5,'American Pale Ale','Ale','American Ale','10','A','BJCP',1.045,1.06,1.01,1.015,30.0,45.0,5.0,14.0,4.5,6.2,0.0,0.0,'There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.','Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.Refreshing and hoppy, yet with sufficient supporting malt. An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.','Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.','Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman''s Pale Ale',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(6,'American Stout','Ale','Stout','13','E','BJCP',1.05,1.075,1.01,1.022,35.0,75.0,30.0,40.0,5.0,7.0,0.0,0.0,'Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).','Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are low to none. Medium to very low hop aroma, often with a citrusy or resiny American hop character. Esters are optional, but can be present up to medium intensity. Light alcohol-derived aromatics are also optional. No diacetyl.Generally a jet black color, although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque.Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have a slightly burnt coffee ground flavor, but this character should not be prominent if present. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Hop flavor can be low to high, and generally reflects citrusy or resiny American varieties. Light esters may be present but are not required. Medium to dry finish, occasionally with a light burnt quality. Alcohol flavors can be present up to medium levels, but smooth. No diacetyl.Medium to full body. Can be somewhat creamy, particularly if a small amount of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.A hoppy, bitter, strongly roasted Foreign-style Stout (of the export variety). ','Common American base malts and yeast. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts such as oatmeal may be present in low quantities. American hop varieties.','Rogue Shakespeare Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, North Coast Old No. 38, Bar Harbor Cadillac Mountain Stout, Avery Out of Bounds Stout, Lost Coast 8 Ball Stout, Mad River Steelhead Extra Stout',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(7,'American Wheat or Rye Beer','Ale','Light Hybrid Beer','6','D','BJCP',1.04,1.055,1.008,1.013,15.0,30.0,3.0,6.0,4.0,5.5,0.0,0.0,'Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively hopped beer with a strong wheat or rye flavor. Dark versions approximating dunkelweizens (with darker, richer malt flavors in addition to the color) should be entered in the Specialty Beer category. THE BREWER SHOULD SPECIFY IF RYE IS USED; IF NO DOMINANT GRAIN IS SPECIFIED, WHEAT WILL BE ASSUMED.','Low to moderate grainy wheat or rye character. Some malty sweetness is acceptable. Esters can be moderate to none, although should reflect American yeast strains. The clove and banana aromas common to German hefeweizens are inappropriate. Hop aroma may be low to moderate, and can have either a citrusy American or a spicy or floral noble hop character. Slight crisp sharpness is optional. No diacetyl.Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Big, long-lasting white head.Light to moderately strong grainy wheat or rye flavor, which can linger into the finish. Rye versions are richer and spicier than wheat. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish. Low to moderate hop flavor (citrusy American or spicy/floral noble). Esters can be moderate to none, but should not take on a German Weizen character (banana). No clove phenols, although a light spiciness from wheat or rye is acceptable. May have a slightly crisp or sharp finish. No diacetyl.Medium-light to medium body. Medium-high to high carbonation. May have a light alcohol warmth in stronger examples.Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. ','Clean American ale yeast, but also can be made as a lager. Large proportion of wheat malt (often 50% or more, but this isn''t a legal requirement as in Germany). American or noble hops. American Rye Beers can follow the same general guidelines, substituting rye for some or all of the wheat. Other base styles (e.g., IPA, stout) with a noticeable rye character should be entered in the Specialty Beer category (23).','Bell''s Oberon, Harpoon UFO Hefeweizen, Three Floyds Gumballhead, Pyramid Hefe-Weizen, Widmer Hefeweizen, Sierra Nevada Unfiltered Wheat Beer, Anchor Summer Beer, Redhook Sunrye, Real Ale Full Moon Pale Rye',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(8,'Applewine','Cider','Specialty Cider and Perry','28','C','BJCP',1.07,1.1,0.995,1.01,0.0,0.0,0.0,0.0,9.0,12.0,0.0,0.0,'Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry or medium).',' The term for this category is traditional but possibly misleading: it is simply a cider with substantial added sugar to achieve higher alcohol than a common cider. Comparable to a Common Cider. Cider character must be distinctive. Very dry to slightly medium.Clear to brilliant, pale to medium-gold. Cloudiness or hazes are inappropriate. Dark colors are not expected unless strongly tannic varieties of fruit were used.Comparable to a Common Cider. Cider character must be distinctive. Very dry to slightly medium.Lighter than other ciders, because higher alcohol is derived from addition of sugar rather than juice. Carbonation may range from still to champagne-like.Like a dry white wine, balanced, and with low astringency and bitterness. ','','[US] AEppelTreow Summer''s End (WI), Wandering Aengus Pommeau (OR), Uncle John''s Fruit House Winery Fruit House Apple (MI), Irvine''s Vintage Ciders (WA)',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(9,'Baltic Porter','Ale','Porter','12','C','BJCP',1.06,1.09,1.016,1.024,20.0,40.0,17.0,30.0,5.5,9.5,0.0,0.0,'May also be described as an Imperial Porter, although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23).','Rich malty sweetness often containing caramel, toffee, nutty to deep toast, and/or licorice notes. Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality. Some darker malt character that is deep chocolate, coffee or molasses but never burnt. No hops. No sourness. Very smooth.Dark reddish copper to opaque dark brown (not black). Thick, persistent tan-colored head. Clear, although darker versions can be opaque.As with aroma, has a rich malty sweetness with a complex blend of deep malt, dried fruit esters, and alcohol. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. Mouth-filling and very smooth. Clean lager character; no diacetyl. Starts sweet but darker malt flavors quickly dominates and persists through finish. Just a touch dry with a hint of roast coffee or licorice in the finish. Malt can have a caramel, toffee, nutty, molasses and/or licorice complexity. Light hints of black currant and dark fruits. Medium-low to medium bitterness from malt and hops, just to provide balance. Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low.Generally quite full-bodied and smooth, with a well-aged alcohol warmth (although the rarer lower gravity Carnegie-style versions will have a medium body and less warmth). Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level. Most versions are in the 7-8.5% ABV range.A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered flavors. Traditional beer from countries bordering the Baltic Sea. Derived from English porters but influenced by Russian Imperial Stouts.','Generally lager yeast (cold fermented if using ale yeast). Debittered chocolate or black malt. Munich or Vienna base malt. Continental hops. May contain crystal malts and/or adjuncts. Brown or amber malt common in historical recipes.','Sinebrychoff Porter (Finland), Okocim Porter (Poland), Zywiec Porter (Poland), Baltika #6 Porter (Russia), Carnegie Stark Porter (Sweden), Aldaris Porteris (Latvia), Utenos Porter (Lithuania), Stepan Razin Porter (Russia), Nøgne ø porter (Norway), Neuzeller Kloster-Bräu Neuzeller Porter (Germany), Southampton Imperial Baltic Porter',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(10,'Belgian Blond Ale','Ale','Belgian Strong Ale','18','A','BJCP',1.062,1.075,1.008,1.018,15.0,30.0,4.0,7.0,6.0,7.5,0.0,0.0,'Similar strength as a dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter. Often has an almost lager-like character, which gives it a cleaner profile in comparison to the other styles. Belgians use the term "Blond," while the French spell it "Blonde." Most commercial examples are in the 6.5 - 7% ABV range. Many Trappist table beers (singles or Enkels) are called "Blond" but these are not representative of this style.','Light earthy or spicy hop nose, along with a lightly sweet Pils malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or yeasty, fruity esters (commonly orange-like or lemony). Light sweetness that may have a slightly sugar-like character. Subtle yet complex.Light to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.Smooth, light to moderate Pils malt sweetness initially, but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Medium hop and alcohol bitterness to balance. Light hop flavor, can be spicy or earthy. Very soft yeast character (esters and alcohols, which are sometimes perfumy or orange/lemon-like). Light spicy phenolics optional. Some lightly caramelized sugar or honey-like sweetness on palate.Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy. ','Belgian Pils malt, aromatic malts, sugar, Belgian yeast strains that produce complex alcohol, phenolics and perfumy esters, noble, Styrian Goldings or East Kent Goldings hops. No spices are traditionally used, although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons).','Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond, Straffe Hendrik Blonde, Brugse Zot, Pater Lieven Blond Abbey Ale, Troubadour Blond Ale',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(11,'Belgian Dark Strong Ale','Ale','Belgian Strong Ale','18','E','BJCP',1.075,1.11,1.01,1.024,20.0,30.0,12.0,22.0,8.0,11.0,0.0,0.0,'Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions, which can be rather sweet and full-bodied. Higher bitterness is allowable in Abbey-style beers with a higher FG. Barleywine-type beers (e.g., Scaldis/Bush, La Trappe Quadrupel, Weyerbacher QUAD) and Spiced/Christmas-type beers (e.g., N’ice Chouffe, Affligem Nöel) should be entered in the Belgian Specialty Ale category (16E), not this category. Traditionally bottle-conditioned (“refermented in the bottle”).','Complex, with a rich malty sweetness, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a Munich-type quality often with a caramel, toast and/or bready aroma. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clove-like. Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. Hops are not usually present (but a very low noble hop aroma is acceptable). No diacetyl. No dark/roast malt aroma. No hot alcohols or solventy aromas. No recognizable spice additions.Deep amber to deep coppery-brown in color ("dark" in this context implies "more deeply colored than golden"). Huge, dense, moussy, persistent cream- to light tan-colored head. Can be clear to somewhat hazy.Similar to aroma (same malt, ester, phenol, alcohol, hop and spice comments apply to flavor as well). Moderately malty or sweet on palate. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry, Abbey versions can be medium-dry to sweet). Low bitterness for a beer of this strength; alcohol provides some of the balance to the malt. Sweeter and more full-bodied beers will have a higher bitterness level to balance. Almost all versions are malty in the balance, although a few are lightly bitter. The complex and varied flavors should blend smoothly and harmoniously.High carbonation but no carbonic acid "bite." Smooth but noticeable alcohol warmth. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium, while Abbey-style beers can be quite full and creamy).A dark, very rich, complex, very strong Belgian ale. Complex, rich, smooth and dangerous. Most versions are unique in character reflecting characteristics of individual breweries.','Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Water can be soft to hard. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, other Belgian specialty grains for character. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). Noble-type, English-type or Styrian Goldings hops commonly used. Spices generally not used; if used, keep subtle and in the background. Avoid US/UK crystal type malts (these provide the wrong type of sweetness).','Westvleteren 12 (yellow cap), Rochefort 10 (blue cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Achel Extra Brune, Rochefort 8 (green cap), Southampton Abbot 12, Chimay Grande Reserve (Blue), Brasserie des Rocs Grand Cru, Gulden Draak, Kasteelbier Bière du Chateau Donker, Lost Abbey Judgment Day, Russian River Salvation',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(12,'Belgian Dubbel','Ale','Belgian Strong Ale','18','B','BJCP',1.062,1.075,1.008,1.018,15.0,25.0,10.0,17.0,6.3,7.6,0.0,0.0,'Most commercial examples are in the 6.5 - 7% ABV range. Traditionally bottle-conditioned ("refermented in the bottle").','Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Esters sometimes include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. A small number of examples may include a low noble hop aroma, but hops are usually absent. No diacetyl.Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head.Similar qualities as aroma. Rich, complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn''t persist into the finish. Low noble hop flavor is optional and not usually present. No diacetyl. Should not be as malty as a bock and should not have crystal malt-type sweetness. No spices.Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.: A deep reddish, moderately strong, malty, complex Belgian ale. Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.','Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Water can be soft to hard. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, Special B for raisin flavors, CaraVienne or CaraMunich for dried fruit flavors, other specialty grains for character. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable.','Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, Allagash Double',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(13,'Belgian Golden Strong Ale','Ale','Belgian Strong Ale','18','D','BJCP',1.07,1.095,1.005,1.016,22.0,35.0,3.0,6.0,7.5,10.5,0.0,0.0,'Strongly resembles a Tripel, but may be even paler, lighter-bodied and even crisper and drier. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent. References to the devil are included in the names of many commercial examples of this style, referring to their potent alcoholic strength and as a tribute to the original example (Duvel). The best examples are complex and delicate. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. Traditionally bottle-conditioned ("refermented in the bottle").','Complex with significant fruity esters, moderate spiciness and low to moderate alcohol and hop aromas. Esters are reminiscent of lighter fruits such as pears, oranges or apples. Moderate spicy, peppery phenols. A low to moderate yet distinctive perfumy, floral hop character is often present. Alcohols are soft, spicy, perfumy and low-to-moderate in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl.Yellow to medium gold in color. Good clarity. Effervescent. Massive, long-lasting, rocky, often beady, white head resulting in characteristic "Belgian lace" on the glass as it fades.Marriage of fruity, spicy and alcohol flavors supported by a soft malt character. Esters are reminiscent of pears, oranges or apples. Low to moderate phenols are peppery in character. A low to moderate spicy hop character is often present. Alcohols are soft, spicy, often a bit sweet and are low-to-moderate in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. No diacetyl.Very highly carbonated. Light to medium body, although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). Smooth but noticeable alcohol warmth. No hot alcohol or solventy character. Always effervescent. Never astringent.A golden, complex, effervescent, strong Belgian-style ale. Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers.','The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used that produce fruity esters, spicy phenolics and higher alcohols often aided by slightly warmer fermentation temperatures. Fairly soft water.','Duvel, Russian River Damnation, Hapkin, Lucifer, Brigand, Judas, Delirium Tremens, Dulle Teve, Piraat, Great Divide Hades, Avery Salvation, North Coast Pranqster, Unibroue Eau Benite, AleSmith Horny Devil',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(14,'Belgian Pale Ale','Ale','Belgian and French Ale','16','B','BJCP',1.048,1.054,1.01,1.014,20.0,30.0,8.0,14.0,4.8,5.5,0.0,0.0,'Most commonly found in the Flemish provinces of Antwerp and Brabant. Considered "everyday" beers (Category I). Compared to their higher alcohol Category S cousins, they are Belgian "session beers" for ease of drinking. Nothing should be too pronounced or dominant; balance is the key.','Prominent aroma of malt with moderate fruity character and low hop aroma. Toasty, biscuity malt aroma. May have an orange- or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. Distinctive floral or spicy, low to moderate strength hop character optionally blended with background level peppery, spicy phenols. No diacetyl.Amber to copper in color. Clarity is very good. Creamy, rocky, white head often fades more quickly than other Belgian beers.Fruity and lightly to moderately spicy with a soft, smooth malt and relatively light hop character and low to very low phenols. May have an orange- or pear-like fruitiness, though not as fruity/citrusy as many other Belgian ales. Has an initial soft, malty sweetness with a toasty, biscuity, nutty malt flavor. The hop flavor is low to none. The hop bitterness is medium to low, and is optionally complemented by low amounts of peppery phenols. There is a moderately dry to moderately sweet finish, with hops becoming more pronounced in those with a drier finish.Medium to medium-light body. Alcohol level is restrained, and any warming character should be low if present. No hot alcohol or solventy character. Medium carbonation.A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale. Produced by breweries with roots as far back as the mid-1700s, the most well-known examples were perfected after the Second World War with some influence from Britain, including hops and yeast strains. ','Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color, body and complexity. Sugar is not commonly used as high gravity is not desired. Noble hops, Styrian Goldings, East Kent Goldings or Fuggles are commonly used. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character.','De Koninck, Speciale Palm, Dobble Palm, Russian River Perdition, Ginder Ale, Op-Ale, St. Pieters Zinnebir, Brewer''s Art House Pale Ale, Avery Karma, Eisenbahn Pale Ale, Ommegang Rare Vos (unusual in its 6.5% ABV strength)',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(15,'Belgian Specialty Ale','Ale','Belgian and French Ale','16','E','BJCP',1.0,1.2,1.0,1.2,0.0,100.0,0.0,100.0,0.0,20.0,0.0,0.0,'This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. The category can be used for clones of specific beers (e.g., Orval, La Chouffe,''); to produce a beer fitting a broader style that doesn''t have its own category; or to create an artisanal or experimental beer of the brewer''s own choosing (e.g., strong Belgian golden ale with spices, something unique). Creativity is the only limit in brewing but the entrants must identify what is special about their entry. This category may be used as an "incubator" for recognized styles for which there is not yet a formal BJCP category. Some styles falling into this classification include: Blond Trappist table beer, Artisanal Blond, Artisanal Amber, Artisanal Brown, Belgian-style Barleywines, Trappist Quadrupels, Belgian Spiced Christmas Beers, Belgian Stout, Belgian IPA, Strong and/or Dark Saison, Fruit-based Flanders Red/Brown. The judges must understand the brewer''s intent in order to properly judge an entry in this category. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED, THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. Additional background information on the style and/or beer may be provided to judges to assist in the judging, including style parameters or detailed descriptions of the beer. Beers fitting other Belgian categories should not be entered in this category.','Variable. Most exhibit varying amounts of fruity esters, spicy phenols and/or yeast-borne aromatics. Aromas from actual spice additions may be present. Hop aroma may be none to high, and may include a dry-hopped character. Malt aroma may be low to high, and may include character of non-barley grains such as wheat or rye. Some may include aromas of Belgian microbiota, most commonly Brettanomyces and/or Lactobacillus. No diacetyl.Variable. Color varies considerably from pale gold to very dark. Clarity may be hazy to clear. Head retention is usually good. Generally moderate to high carbonation.Variable. A great variety of flavors are found in these beers. Maltiness may be light to quite rich. Hop flavor and bitterness may be low to high. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. May include characteristics of grains other than barley, such as wheat or rye. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. May include flavors from adjuncts such as caramelized sugar syrup or honey.Variable. Some are well-attenuated, thus fairly light-bodied for their original gravity, while others are thick and rich. Most are moderately to highly carbonated. A warming sensation from alcohol may be present in stronger examples. A "mouth puckering" sensation may be present from acidity.Variable. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. Unique beers of small, independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. Many have attained "cult status" in the U.S. (and other parts of the world) and now owe a significant portion of their sales to export.','May include herbs and/or spices. May include unusual grains and malts, though the grain character should be apparent if it is a key ingredient. May include adjuncts such as caramelized sugar syrup and honey. May include Belgian microbiota such as Brettanomyces or Lactobacillus. Unusual techniques, such as blending, may be used through primarily to arrive at a particular result. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different.','Orval; De Dolle’s Arabier, Oerbier, Boskeun and Stille Nacht; La Chouffe, McChouffe, Chouffe Bok and N’ice Chouffe; Ellezelloise Hercule Stout and Quintine Amber; Unibroue Ephemere, Maudite, Don de Dieu, etc.; Minty; Zatte Bie; Caracole Amber, Saxo and Nostradamus; Silenrieu Sara and Joseph; Fantôme Black Ghost and Speciale Noël; Dupont Moinette, Moinette Brune, and Avec Les Bons Voeux de la Brasserie Dupont; St. Fullien Noël; Gouden Carolus Noël; Affligem Nöel; Guldenburg and Pere Noël; De Ranke XX Bitter and Guldenberg; Poperings Hommelbier; Bush (Scaldis); Moinette Brune; Grottenbier; La Trappe Quadrupel; Weyerbacher QUAD; Bière de Miel; Verboden Vrucht; New Belgium 1554 Black Ale; Cantillon Iris; Russian River Temptation; Lost Abbey Cuvee de Tomme and Devotion, Lindemans Kriek and Framboise, and many more',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(16,'Belgian Tripel','Ale','Belgian Strong Ale','18','C','BJCP',1.075,1.085,1.008,1.014,20.0,40.0,4.5,7.0,7.5,9.5,0.0,0.0,'High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Most Trappist versions have at least 30 IBUs and are very dry. Traditionally bottle-conditioned ("refermented in the bottle").','Complex with moderate to significant spiciness, moderate fruity esters and low alcohol and hop aromas. Generous spicy, peppery, sometimes clove-like phenols. Esters are often reminiscent of citrus fruits such as oranges, but may sometimes have a slight banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is usually found. Alcohols are soft, spicy and low in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl.Deep yellow to deep gold in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic "Belgian lace" on the glass as it fades.Marriage of spicy, fruity and alcohol flavors supported by a soft malt character. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. A low to moderate spicy hop character is usually found. Alcohols are soft, spicy, often a bit sweet and low in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. No diacetyl.Medium-light to medium body, although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. No hot alcohol or solventy character. Always effervescent. Never astringent.Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Usually has a more rounded malt flavor but should not be sweet. Originally popularized by the Trappist monastery at Westmalle.','The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Spice additions are generally not traditional, and if used, should not be recognizable as such. Fairly soft water.','Westmalle Tripel, La Rulles Tripel, St. Bernardus Tripel, Chimay Cinq Cents (White), Watou Tripel, Val-Dieu Triple, Affligem Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien Tripel, Bink Tripel, Tripel Karmeliet, New Belgium Trippel, Unibroue La Fin du Monde, Dragonmead Final Absolution, Allagash Tripel Reserve, Victory Golden Monkey',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(17,'Berliner Weisse','Ale','Sour Ale','17','A','BJCP',1.028,1.032,1.003,1.006,3.0,8.0,2.0,3.0,2.8,3.8,0.0,0.0,'In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8P. Often served with the addition of a shot of sugar syrups (''mit schuss'') flavored with raspberry (''himbeer'') or woodruff (''waldmeister'') or even mixed with Pils to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.','A sharply sour, somewhat acidic character is dominant. Can have up to a moderately fruity character. The fruitiness may increase with age and a flowery character may develop. A mild Brettanomyces aroma may be present. No hop aroma, diacetyl, or DMS.Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention due to high acidity and low protein and hop content. Always effervescent.Clean lactic sourness dominates and can be quite strong, although not so acidic as a lambic. Some complementary bready or grainy wheat flavor is generally noticeable. Hop bitterness is very low. A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional). No hop flavor. No diacetyl or DMS.Light body. Very dry finish. Very high carbonation. No sensation of alcohol.A very pale, sour, refreshing, low-alcohol wheat ale. A regional specialty of Berlin; referred to by Napoleon''s troops in 1809 as "the Champagne of the North" due to its lively and elegant character. Only two traditional breweries still produce the product.','Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is extremely low. A single decoction mash with mash hopping is traditional.','Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, Weihenstephan 1809 (unusual in its 5% ABV), Bahnhof Berliner Style Weisse, Southampton Berliner Weisse, Bethlehem Berliner Weisse, Three Floyds Deesko',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(18,'Bière de Garde','Ale','Belgian and French Ale','16','D','BJCP',1.06,1.08,1.008,1.016,18.0,28.0,6.0,19.0,6.0,8.5,0.0,0.0,'Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambrée). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers). A related style is Bière de Mars, which is brewed in March (Mars) for present use and will not age as well. Attenuation rates are in the 80-85% range. Some fuller-bodied examples exist, but these are somewhat rare.','Prominent malty sweetness, often with a complex, light to moderate toasty character. Some caramelization is acceptable. Low to moderate esters. Little to no hop aroma (may be a bit spicy or herbal). Commercial versions will often have a musty, woodsy, cellar-like character that is difficult to achieve in homebrew.  Paler versions will still be malty but will lack richer, deeper aromatics and may have a bit more hops. No diacetyl.Three main variations exist (blond, amber and brown), so color can range from golden blonde to reddish-bronze to chestnut brown. Clarity is good to poor, although haze is not unexpected in this type of often unfiltered beer. Well-formed head, generally white to off-white (varies by beer color), supported by high carbonation.Medium to high malt flavor often with a toasty, toffee-like or caramel sweetness. Malt flavors and complexity tend to increase as beer color darkens. Low to moderate esters and alcohol flavors. Medium-low hop bitterness provides some support, but the balance is always tilted toward the malt. The malt flavor lasts into the finish but the finish is medium-dry to dry, never cloying. Alcohol can provide some additional dryness in the finish. Low to no hop flavor, although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Smooth, well-lagered character. No diacetyl.Medium to medium-light (lean) body, often with a smooth, silky character. Moderate to high carbonation. Moderate alcohol, but should be very smooth and never hot.A fairly strong, malt-accentuated, lagered artisanal farmhouse beer. Name literally means "beer which has been kept or lagered." A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. It is now brewed year-round. Related to the Belgian Saison style, the main difference is that the Bière de Garde is rounder, richer, sweeter, malt-focused, often has a "cellar" character, and lacks the spicing and tartness of a Saison.','The "cellar" character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Commercial versions often have a "corked", dry, astringent character that is often incorrectly identified as "cellar-like." Homebrews therefore are usually cleaner. Base malts vary by beer color, but usually include pale, Vienna and Munich types. Kettle caramelization tends to be used more than crystal malts, when present. Darker versions will have richer malt complexity and sweetness from crystal-type malts. Sugar may be used to add flavor and aid in the dry finish. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning (4-6 weeks for commercial operations). Soft water. Floral, herbal or spicy continental hops.','Jenlain (amber), Jenlain Bière de Printemps (blond), St. Amand (brown), Ch''Ti Brun (brown), Ch''Ti Blond (blond), La Choulette (all 3 versions), La Choulette Bière des Sans Culottes (blond), Saint Sylvestre 3 Monts (blond), Biere Nouvelle (brown), Castelain (blond), Jade (amber), Brasseurs Bière de Garde (amber), Southampton Bière de Garde (amber), Lost Abbey Avante Garde (blond)',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(19,'Blonde Ale','Ale','Light Hybrid Beer','6','B','BJCP',1.038,1.054,1.008,1.013,15.0,28.0,3.0,6.0,3.8,5.5,0.0,0.0,'In addition to the more common American Blonde Ale, this category can also include modern English Summer Ales, American Kölsch-style beers, and less assertive American and English pale ales.','Light to moderate sweet malty aroma. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety. No diacetyl.Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Caramel flavors typically absent. Low to medium esters optional, but are commonly found in many examples. Light to moderate hop flavor (any variety), but shouldn''t be overly aggressive. Low to medium bitterness, but the balance is normally towards the malt. Finishes medium-dry to somewhat sweet. No diacetyl.Medium-light to medium body. Medium to high carbonation. Smooth without harsh bitterness or astringency.Easy-drinking, approachable, malt-oriented American craft beer. Currently produced by many (American) microbreweries and brewpubs. Regional variations exist (many West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the entry-level craft beer.','Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned. Some versions may have honey, spices and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in specialty, spiced or fruit beer categories instead. Extract versions should only use the lightest malt extracts and avoid kettle caramelization.','Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Rogue Oregon Golden Ale, Widmer Blonde Ale, Fuller''s Summer Ale, Hollywood Blonde, Redhook Blonde',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(20,'Bohemian Pilsener','Lager','Pilsner','2','B','BJCP',1.044,1.056,1.013,1.017,35.0,45.0,3.5,6.0,4.2,5.4,0.0,0.0,'Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile. Traditional yeast sometimes can provide a background diacetyl note. Dextrins provide additional body, and diacetyl enhances the perception of a fuller palate.','Rich with complex malt and a spicy, floral Saaz hop bouquet. Some pleasant, restrained diacetyl is acceptable, but need not be present. Otherwise clean, with no fruity esters.Very pale gold to deep burnished gold, brilliant to very clear, with a dense, long-lasting, creamy white head.Rich, complex maltiness combined with a pronounced yet soft and rounded bitterness and spicy flavor from Saaz hops. Some diacetyl is acceptable, but need not be present. Bitterness is prominent but never harsh, and does not linger. The aftertaste is balanced between malt and hops. Clean, no fruity esters.Medium-bodied (although diacetyl, if present, may make it seem medium-full), medium carbonation.Crisp, complex and well-rounded yet refreshing. First brewed in 1842, this style was the original clear, light-colored beer.','Soft water with low mineral content, Saaz hops, Moravian malted barley, Czech lager yeast.','Pilsner Urquell, Krušovice Imperial 12°, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Zlaty Bazant Golden Pheasant, Dock Street Bohemian Pilsner',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(21,'Braggot','Mead','Other Mead','26','B','BJCP',1.0,1.2,1.0,1.2,0.0,100.0,0.0,100.0,0.0,100.0,0.0,0.0,'Sometimes known as "bracket" or "brackett." The fermentable sugars come from a balance of malt or malt extract and honey, although the specific balance is open to creative interpretation by brewers. See standard description for entrance requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the base style or beer or types of malt used. Products with a relatively low proportion of honey should be entered in the Specialty Beer category as a Honey Beer.',' A Braggot is a mead made with malt. Depending on the sweetness, strength and base style of beer, a subtle to distinctly identifiable honey and beer character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). The honey and beer/malt character should be complementary and balanced, although not always evenly balanced. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). If a base style of beer or type of malt is declared, the aroma might have a subtle to very noticeable character reflective of the beer style (different styles and malts have different intensities and characters). A hop aroma (any variety or intensity) is optional; if present, it should blend harmoniously with the other elements. Standard description applies for remainder of characteristics.Standard description does not apply due to beer-like characteristics. Clarity may be good to brilliant, although many braggots are not as clear as other meads. A light to moderate head with some retention is expected. Color may range from light straw to dark brown or black, depending on the variety of malt and honey used. The color should be characteristic of the declared beer style and/or honey used, if a variety is declared. Stronger versions may show signs of body (e.g., legs).Displays a balanced character identifiable as both a beer and a mead, although the relative intensity of flavors is greatly affected by the sweetness, strength, base style of beer, and variety of honey used. If a beer style is declared, the braggot should have some character traceable to the style although the flavors will be different due to the presence of honey. If a variety of honey is declared, the braggot should feature a subtle to prominent varietal character (different varieties have different intensities). Stronger and/or sweeter braggots should be expected to have a greater intensity of flavor than drier, lower gravity versions. The finish and aftertaste will vary based on the declared level of sweetness (dry to sweet), and may include both beer and mead components. A wide range of malt characteristics is allowable, from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. Hop bitterness and flavor may be present, and may reflect any variety or intensity; however, this optional character should always be both suggestive of the base beer style and well blended with the other flavors. Standard description applies for remainder of characteristics.Standard description does not apply due to beer-like characteristics. Smooth mouthfeel without astringency. Body may vary from moderately light to full, depending on sweetness, strength, and the base style of beer. Note that stronger meads will have a fuller body. A very thin or watery body is undesirable, as is a cloying, raw sweetness. A warming sense of well-aged alcohol may be present in stronger examples. Carbonation will vary as described in the standard description. A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing. However, just as an aged barleywine may be still, some braggots can be totally still.A harmonious blend of mead and beer, with the distinctive characteristics of both. A wide range of results are possible, depending on the base style of beer, variety of honey and overall sweetness and strength. Beer flavors tend to somewhat mask typical honey flavors found in other meads. ','A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract. Originally, and alternatively, a mixture of mead and ale. A braggot can be made with any type of honey, and any type of base beer style. The malt component may be derived from grain or malt extracts. The beer may be hopped or not. If any other ingredients than honey and beer are contained in the braggot, it should be entered as an Open Category Mead. Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style; braggots made using other smoked ingredients (e.g., liquid smoke, chipotles) should be entered in the Open Category Mead style. ','Rabbit''s Foot Diabhal and Bière de Miele, Magic Hat Braggot, Brother Adams Braggot Barleywine Ale, White Winter Traditional Brackett',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(22,'Brown Porter','Ale','Porter','12','A','BJCP',1.04,1.052,1.008,1.014,18.0,35.0,20.0,30.0,4.0,5.4,0.0,0.0,'Differs from a robust porter in that it usually has softer, sweeter and more caramelly flavors, lower gravities, and usually less alcohol. More substance and roast than a brown ale. Higher in gravity than a dark mild. Some versions are fermented with lager yeast. Balance tends toward malt more than hops. Usually has an "English" character. Historical versions with Brettanomyces, sourness, or smokiness should be entered in the Specialty Beer category (23).','Malt aroma with mild roastiness should be evident, and may have a chocolaty quality. May also show some non-roasted malt character in support (caramelly, grainy, bready, nutty, toffee-like and/or sweet). English hop aroma moderate to none. Fruity esters moderate to none. Diacetyl low to none.Light brown to dark brown in color, often with ruby highlights when held up to light. Good clarity, although may approach being opaque. Moderate off-white to light tan head with good to fair retention.Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel, nutty, and/or toffee character. May have other secondary flavors such as coffee, licorice, biscuits or toast in support. Should not have a significant black malt character (acrid, burnt, or harsh roasted flavors), although small amounts may contribute a bitter chocolate complexity. English hop flavor moderate to none. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. Usually fairly well attenuated, although somewhat sweet versions exist. Diacetyl should be moderately low to none. Moderate to low fruity esters.Medium-light to medium body. Moderately low to moderately high carbonation.A fairly substantial English dark ale with restrained roasty characteristics. Originating in England, porter evolved from a blend of beers or gyles known as "Entire." A precursor to stout. Said to have been favored by porters and other physical laborers.','English ingredients are most common. May contain several malts, including chocolate and/or other dark roasted malts and caramel-type malts. Historical versions would use a significant amount of brown malt. Usually does not contain large amounts of black patent malt or roasted barley. English hops are most common, but are usually subdued. London or Dublin-type water (moderate carbonate hardness) is traditional. English or Irish ale yeast, or occasionally lager yeast, is used. May contain a moderate amount of adjuncts (sugars, maize, molasses, treacle, etc.).','Fuller''s London Porter, Samuel Smith Taddy Porter, Burton Bridge Burton Porter, RCH Old Slug Porter, Nethergate Old Growler Porter, Hambleton Nightmare Porter, Harvey''s Tom Paine Original Old Porter, Salopian Entire Butt English Porter, St. Peters Old-Style Porter, Shepherd Neame Original Porter, Flag Porter, Wasatch Polygamy Porter',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(23,'California Common Beer','Ale','Amber Hybrid Beer','7','B','BJCP',1.048,1.054,1.011,1.014,30.0,45.0,10.0,14.0,4.5,5.5,0.0,0.0,'This style is narrowly defined around the prototypical Anchor Steam example. Superficially similar to an American pale or amber ale, yet differs in that the hop flavor/aroma is woody/minty rather than citrusy, malt flavors are toasty and caramelly, the hopping is always assertive, and a warm-fermented lager yeast is used.','Typically showcases the signature Northern Brewer hops (with woody, rustic or minty qualities) in moderate to high strength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops. No diacetyl.Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.Moderately malty with a pronounced hop bitterness. The malt character is usually toasty (not roasted) and caramelly. Low to moderately high hop flavor, usually showing Northern Brewer qualities (woody, rustic, minty). Finish fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean. No diacetyl.Medium-bodied. Medium to medium-high carbonation.A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character. American West Coast original. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay area. Fermented with a lager yeast, but one that was selected to thrive at the cool end of normal ale fermentation temperatures.','Pale ale malt, American hops (usually Northern Brewer, rather than citrusy varieties), small amounts of toasted malt and/or crystal malts. Lager yeast, however some strains (often with the mention of "California" in the name) work better than others at the warmer fermentation temperatures (55 to 60F) used. Note that some German yeast strains produce inappropriate sulfury character. Water should have relatively low sulfate and low to moderate carbonate levels.','Anchor Steam, Southampton Steem Beer, Flying Dog Old Scratch Amber Lager',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(24,'Christmas/Winter Specialty Spiced Beer','Ale','Spice/Herb/Vegetable Beer','21','B','BJCP',1.0,1.2,1.0,1.2,0.0,100.0,0.0,100.0,0.0,100.0,0.0,0.0,'Overall balance is the key to presenting a well-made Christmas beer. The special ingredients should complement the base beer and not overwhelm it. The brewer should recognize that some combinations of base beer styles and special ingredients work well together while others do not make for harmonious combinations. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. THE BASE STYLE, SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS, HONEY, MAPLE SYRUP, MOLASSES, TREACLE, ETC.) OR FRUIT. If the base beer is a classic style, the original style should come through in aroma and flavor. Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical). English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced, and should be entered as Old Ales. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E).','A wide range of aromatics is possible, although many examples are reminiscent of Christmas cookies, gingerbread, English-type Christmas pudding, spruce trees, or mulling spices. Any combination of aromatics that suggests the holiday season is welcome. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Additional fermentables (e.g., honey, molasses, maple syrup, etc.) may lend their own unique aromatics. Hop aromatics are often absent, subdued, or slightly spicy. Some fruit character (often of dried citrus peel, or dried fruit such as raisins or plums) is optional but acceptable. Alcohol aromatics may be found in some examples, but this character should be restrained. The overall aroma should be balanced and harmonious, and is often fairly complex and inviting.Generally medium amber to very dark brown (darker versions are more common). Usually clear, although darker versions may be virtually opaque. Some chill haze is acceptable. Generally has a well-formed head that is often off-white to tan.Many interpretations are possible; allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. Spices associated with the holiday season are typical (as mentioned in the Aroma section). The spices and optional fermentables should be supportive and blend well with the base beer style. Rich, malty and/or sweet malt-based flavors are common, and may include caramel, toast, nutty, or chocolate flavors. May include some dried fruit or dried fruit peel flavors such as raisin, plum, fig, orange peel or lemon peel. May include distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. A light spruce or other evergreen tree character is optional but found in some examples. The wide range of special ingredients should be supportive and balanced, not so prominent as to overshadow the base beer. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Generally finishes rather full and satisfying, and often has some alcohol flavor. Roasted malt characteristics are rare, and not usually stronger than chocolate.A wide range of interpretations is possible. Body is generally medium to full, and a certain malty chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects.A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. Throughout history, beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays, when old friends get together to enjoy the season. Many breweries produce unique seasonal offerings that may be darker, stronger, spiced, or otherwise more characterful than their normal beers. Spiced versions are an American or Belgian tradition, since English or German breweries traditionally do not use spices in their beer.','Generally ales, although some dark strong lagers exist. Spices are required, and often include those evocative of the Christmas season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Fruit peel (e.g., oranges, lemon) may be used, as may subtle additions of other fruits. May use a wide range of crystal-type malts, particularly those that add dark fruit or caramel flavors. Flavorful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup, etc.).','Anchor Our Special Ale, Harpoon Winter Warmer, Weyerbacher Winter Ale, Nils Oscar Julöl, Goose Island Christmas Ale, North Coast Wintertime Ale, Great Lakes Christmas Ale, Lakefront Holiday Spice Lager Beer, Samuel Adams Winter Lager, Troegs The Mad Elf, Jamtlands Julöl',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(25,'Classic American Pilsner','Lager','Pilsner','2','C','BJCP',1.044,1.06,1.01,1.015,25.0,40.0,3.0,6.0,4.5,6.0,0.0,0.0,'The classic American Pilsner was brewed both pre-Prohibition and post-Prohibition with some differences. OGs of 1.050-1.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1.044-1.048 after Prohibition. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition.','Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, often classic noble hops. Clean lager character, with no fruitiness or diacetyl. Some DMS is acceptable.Yellow to deep gold color. Substantial, long lasting white head. Bright clarity.Moderate to moderately high maltiness similar in character to the Continental Pilsners but somewhat lighter in intensity due to the use of up to 30% flaked maize (corn) or rice used as an adjunct. Slight grainy, corn-like sweetness from the use of maize with substantial offsetting hop bitterness. Rice-based versions are crisper, drier, and often lack corn-like flavors. Medium to high hop flavor from noble hops (either late addition or first-wort hopped). Medium to high hop bitterness, which should not be coarse nor have a harsh aftertaste. No fruitiness or diacetyl. Should be smooth and well-lagered.Medium body and rich, creamy mouthfeel. Medium to high carbonation levels.A substantial Pilsner that can stand up to the classic European Pilsners, but exhibiting the native American grains and hops available to German brewers who initially brewed it in the USA.  Refreshing, but with the underlying malt and hops that stand out when compared to other modern American light lagers. Maize lends a distinctive grainy sweetness. Rice contributes a crisper, more neutral character. A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them when they settled in America. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby.','Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Native American hops such as Clusters, traditional continental noble hops, or modern noble crosses (Ultra, Liberty, Crystal) are also appropriate. Modern American hops such as Cascade are inappropriate. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste.','Occasional brewpub and microbrewery specials',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(26,'Classic Rauchbier','Ale','Smoke-flavored/Wood-aged Beer','22','A','BJCP',1.05,1.057,1.012,1.016,20.0,30.0,12.0,22.0,4.8,6.0,0.0,0.0,'The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging. Other examples of smoked beers are available in Germany, such as the Bocks, Hefe-Weizen, Dunkel, Schwarz, and Helles-like beers, including examples such as Spezial Lager. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category.','Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, bacon-like, woody, or rarely almost greasy. The malt character can be low to moderate, and be somewhat sweet, toasty, or malty. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean, lager character with no fruity esters, diacetyl or DMS.This should be a very clear beer, with a large, creamy, rich, tan- to cream-colored head. Medium amber/light copper to dark brown color.Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always complementary. Märzen-like qualities should be noticeable, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. The palate can be somewhat malty and sweet, yet the finish can reflect both malt and smoke. Moderate, balanced, hop bitterness, with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). Noble hop flavor moderate to none. Clean lager character with no fruity esters, diacetyl or DMS. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are inappropriate.Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.Märzen/Oktoberfest-style (see 3B) beer with a sweet, smoky aroma and flavor and a somewhat darker color. A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz).','German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.','Schlenkerla Rauchbier Märzen, Kaiserdom Rauchbier, Eisenbahn Rauchbier, Victory Scarlet Fire Rauchbier, Spezial Rauchbier Märzen, Saranac Rauchbier',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(27,'Common Cider','Cider','Standard Cider and Perry','27','A','BJCP',1.045,1.065,1.0,1.02,0.0,0.0,0.0,0.0,5.0,8.0,0.0,0.0,'Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry, medium, sweet).',' A common cider is made from culinary/table apples, with wild or crab apples often used for acidity/tannin balance. Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character, neither cloying nor too austere. Medium to high acidity. Clear to brilliant, medium to deep gold color.Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character, neither cloying nor too austere. Medium to high acidity. Medium body. Some tannin should be present for slight to moderate astringency, but little bitterness.Variable, but should be a medium, refreshing drink. Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal cider serves well as a "session" drink, and suitably accompanies a wide variety of food. ','','[US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA), AEppelTreow Barn Swallow Draft Cider (WI), Wandering Aengus Heirloom Blend Cider (OR), Uncle John''s Fruit House Winery Apple Hard Cider (MI), Bellwether Spyglass (NY), West County Pippin (MA), White Winter Hard Apple Cider (WI), Harpoon Cider (MA)',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(28,'Common Perry','Cider','Standard Cider and Perry','27','D','BJCP',1.05,1.06,1.0,1.02,0.0,0.0,0.0,0.0,5.0,7.2,0.0,0.0,'Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (medium or sweet).',' Common perry is made from culinary/table fruit. There is a pear character, but not obviously fruity. It tends toward that of a young white wine. No bitterness.Slightly cloudy to clear. Generally quite pale.There is a pear character, but not obviously fruity. It tends toward that of a young white wine. No bitterness.: Relatively full, low to moderate tannin apparent as astringency.Mild. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults. ','','[US] White Winter Hard Pear Cider (WI), AEppelTreow Perry (WI), Blossomwood Laughing Pig Perry (CO), Uncle John''s Fruit House Winery Perry (MI)',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(29,'Cream Ale','Ale','Light Hybrid Beer','6','A','BJCP',1.042,1.055,1.006,1.012,15.0,20.0,3.0,5.0,4.2,5.6,0.0,0.0,'Classic American (i.e., pre-prohibition) Cream Ales were slightly stronger, hoppier (including some dry hopping) and more bitter (25-30+ IBUs). These versions should be entered in the specialty/experimental category. Most commercial examples are in the 1.050-1.053 OG range, and bitterness rarely rises above 20 IBUs.','Faint malt notes. A sweet, corn-like aroma and low levels of DMS are commonly found. Hop aroma low to none. Any variety of hops may be used, but neither hops nor malt dominate. Faint esters may be present in some examples, but are not required. No diacetyl.Pale straw to moderate gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Head retention may be no better than fair due to adjunct use. Brilliant, sparkling clarity.Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying with gravity and attenuation. Usually well attenuated. Neither malt nor hops prevail in the taste. A low to moderate corny flavor from corn adjuncts is commonly found, as is some DMS. Finish can vary from somewhat dry to faintly sweet from the corn, malt, and sugar. Faint fruity esters are optional. No diacetyl.Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a "thirst quenching" finish. High carbonation. Higher gravity examples may exhibit a slight alcohol warmth.A clean, well-attenuated, flavorful American lawnmower beer. An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Many examples are kräusened to achieve carbonation. Cold conditioning isn''t traditional, although modern brewers sometimes use it.','American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% flaked maize in the mash, and up to 20% glucose or other sugars in the boil. Soft water preferred. Any variety of hops can be used for bittering and finishing.','Genesee Cream Ale, Little Kings Cream Ale (Hudepohl), Anderson Valley Summer Solstice Cerveza Crema, Sleeman Cream Ale, New Glarus Spotted Cow, Wisconsin Brewing Whitetail Cream Ale',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(30,'Cyser','Mead','Melomel (Fruit Mead)','25','A','BJCP',1.0,1.2,1.0,1.2,0.0,100.0,0.0,100.0,0.0,100.0,0.0,0.0,'There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist. See standard description for entrance requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of apple used; if specified, a varietal character will be expected. Products with a relatively low proportion of honey are better entered as a Specialty Cider.',' A Cyser is a melomel made with apples (generally cider). Depending on the sweetness and strength, a subtle to distinctly identifiable honey and apple/cider character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). The apple/cider character should be clean and distinctive; it can express a range of apple-based character ranging from a subtle fruitiness to a single varietal apple character (if declared) to a complex blend of apple aromatics. Some spicy or earthy notes may be present, as may a slightly sulfury character. The honey aroma should be noticeable, and can have a light to significant sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The bouquet should show a pleasant fermentation character, with clean and fresh aromatics being preferred. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Slight spicy phenolics from certain apple varieties are acceptable, as is a light diacetyl character from malolactic fermentation (both are optional). Standard description applies for remainder of characteristics.Standard description applies, except with regard to color. Color may range from pale straw to deep golden amber (most are yellow to gold), depending on the variety of honey and blend of apples or ciders used.The apple and honey flavor intensity may vary from none to high; the residual sweetness may vary from none to high; and the finish may range from dry to sweet, depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Natural acidity and tannin in apples may give some tartness and astringency to balance the sweetness, honey flavor and alcohol. A cyser may have a subtle to strong honey character, and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Slight spicy phenolics from certain apple varieties are acceptable, as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). Standard description applies for remainder of characteristics.Standard description applies. Often wine-like. Some natural acidity is usually present (from the blend of apples) and helps balance the overall impression. Some apples can provide natural astringency, but this character should not be excessive.In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France), while subtle, dry versions can taste similar to many fine white wines. ','Standard description applies. Cyser is a standard mead made with the addition of apples or apple juice. Traditionally, cysers are made by the addition of honey to apple juice without additional water. A spiced cyser, or a cyser with other ingredients, should be entered as an Open Category Mead.','White Winter Cyser, Rabbit''s Foot Apple Cyser, Long Island Meadery Apple Cyser',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(31,'Dark American Lager','Lager','Dark Lager','4','A','BJCP',1.044,1.056,1.008,1.012,8.0,20.0,14.0,22.0,4.2,6.0,0.0,0.0,'A broad range of international lagers that are darker than pale, and not assertively bitter and/or roasted.','Little to no malt aroma. Medium-low to no roast and caramel malt aroma. Hop aroma may range from none to light spicy or floral hop presence. Can have low levels of yeast character (green apples, DMS, or fruitiness). No diacetyl.Deep amber to dark brown with bright clarity and ruby highlights. Foam stand may not be long lasting, and is usually light tan in color.Moderately crisp with some low to moderate levels of sweetness. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee, molasses or cocoa). Hop flavor ranges from none to low levels. Hop bitterness at low to medium levels. No diacetyl. May have a very light fruitiness. Burnt or moderately strong roasted malt flavors are a defect.Light to somewhat medium body. Smooth, although a highly-carbonated beer.A somewhat sweeter version of standard/premium lager with a little more body and flavor. ','Two- or six-row barley, corn or rice as adjuncts. Light use of caramel and darker malts. Commercial versions may use coloring agents.','Dixie Blackened Voodoo, Shiner Bock, San Miguel Dark, Baltika #4, Beck''s Dark, Saint Pauli Girl Dark, Warsteiner Dunkel, Heineken Dark Lager, Crystal Diplomat Dark Beer',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(32,'Doppelbock','Lager','Bock','5','C','BJCP',1.072,1.112,1.016,1.024,16.0,26.0,6.0,25.0,7.0,10.0,0.0,0.0,'Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter. While most traditional examples are in the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers). Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.','Very strong maltiness. Darker versions will have significant melanoidins and often some toasty aromas. A light caramel flavor from a long boil is acceptable. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. No diacetyl. A moderately low fruity aspect to the aroma often described as prune, plum or grape may be present (but is optional) in dark versions due to reactions between malt, the boil, and aging. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present.Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs.Very rich and malty. Darker versions will have significant melanoidins and often some toasty flavors. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager flavor with no diacetyl. Some fruitiness (prune, plum or grape) is optional in darker versions.  Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusels) should be very low to none. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish.Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness or astringency.A very strong and rich lager. A bigger version of either a traditional bock or a helles bock. A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered "liquid bread" by the monks). The term "doppel (double) bock" was coined by Munich consumers. Many doppelbocks have names ending in "-ator," either as a tribute to the prototypical Salvator or to take advantage of the beer''s popularity.','Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Noble hops. Water hardness varies from soft to moderately carbonate. Clean lager yeast. Decoction mashing is traditional.','Paulaner Salvator, Ayinger Celebrator, Weihenstephaner Korbinian, Andechser Doppelbock Dunkel, Spaten Optimator, Tucher Bajuvator, Weltenburger Kloster Asam-Bock, Capital Autumnal Fire, EKU 28, Eggenberg Urbock 23, Bell''s Consecrator, Moretti La Rossa, Samuel Adams Double Bock',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(33,'Dortmunder Export','Lager','Light Lager','1','E','BJCP',1.048,1.056,1.01,1.015,23.0,30.0,4.0,6.0,4.8,6.0,0.0,0.0,'Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term "Export" is a beer strength category under German beer tax law, and is not strictly synonymous with the "Dortmunder" style. Beer from other cities or regions can be brewed to Export strength, and labeled as such.','Low to medium noble (German or Czech) hop aroma. Moderate Pils malt aroma; can be grainy to somewhat sweet. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt). No diacetyl.Light gold to deep gold, clear with a persistent white head.Neither Pils malt nor noble hops dominate, but both are in good balance with a touch of malty sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste (although some examples may finish slightly sweet). Clean, no fruity esters, no diacetyl. Some mineral character might be noted from the water, although it usually does not come across as an overt minerally flavor.Medium body, medium carbonation.Balance and smoothness are the hallmarks of this style. It has the malt profile of a Helles, the hop character of a Pils, and is slightly stronger than both. A style indigenous to the Dortmund industrial region, Dortmunder has been on the decline in Germany in recent years.','Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast.','DAB Export, Dortmunder Union Export, Dortmunder Kronen, Ayinger Jahrhundert, Great Lakes Dortmunder Gold, Barrel House Duveneck''s Dortmunder, Bell''s Lager, Dominion Lager, Gordon Biersch Golden Export, Flensburger Gold',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(34,'Dry Mead','Mead','Traditional Mead','24','A','BJCP',1.0,1.2,1.0,1.2,0.0,100.0,0.0,100.0,0.0,100.0,0.0,0.0,'See standard description for entrance requirements. Entrants MUST specify carbonation level and strength. Sweetness is assumed to be DRY in this category. Entrants MAY specify honey varieties.',' Honey aroma may be subtle, although not always identifiable. Sweetness or significant honey aromatics should not be expected. If a honey variety is declared, the variety should be distinctive (if noticeable). Different types of honey have different intensities and characters. Standard description applies for remainder of characteristics.Standard description applies.Subtle (if any) honey character, and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). No to minimal residual sweetness with a dry finish. Sulfury, harsh or yeasty fermentation characteristics are undesirable. Standard description applies for remainder of characteristics.Standard description applies, although the body is generally light to medium. Note that stronger meads will have a fuller body. Sensations of body should not be accompanied by noticeable residual sweetness.Similar in balance, body, finish and flavor intensity to a dry white wine, with a pleasant mixture of subtle honey character, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol and honey character is the essential final measure of any mead.','Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Varietal meads feature the distinctive character of certain honeys. "Show meads" feature no additives, but this distinction is usually not obvious to judges.','White Winter Dry Mead, Sky River Dry Mead, Intermiel Bouquet Printanier',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(35,'Dry Stout','Ale','Stout','13','A','BJCP',1.036,1.05,1.007,1.011,30.0,45.0,25.0,40.0,4.0,5.0,0.0,0.0,'This is the draught version of what is otherwise known as Irish stout or Irish dry stout. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). While most commercial versions rely primarily on roasted barley as the dark grain, others use chocolate malt, black malt or combinations of the three. The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.','Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none.Jet black to deep brown with garnet highlights in color. Can be opaque (if not, it should be clear). A thick, creamy, long-lasting, tan- to brown-colored head is characteristic.Moderate roasted, grainy sharpness, optionally with light to moderate acidic sourness, and medium to high hop bitterness. Dry, coffee-like finish from roasted grains. May have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor. No diacetyl.Medium-light to medium-full body, with a creamy character. Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. May have a light astringency from the roasted grains, although harshness is undesirable.A very dark, roasty, bitter, creamy ale. The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more "stout" body and strength. When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a "Stout Porter"). Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters.','The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add creaminess. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Water typically has moderate carbonate hardness, although high levels will not give the classic dry finish.','Guinness Draught Stout (also canned), Murphy''s Stout, Beamish Stout, O''Hara''s Celtic Stout, Russian River O.V.L. Stout, Three Floyd''s Black Sun Stout, Dorothy Goodbody''s Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(36,'Dunkelweizen','Ale','German Wheat and Rye Beer','15','B','BJCP',1.044,1.056,1.01,1.014,10.0,18.0,14.0,23.0,4.3,5.6,0.0,0.0,'The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a hefeweizen. Bottles with yeast are traditionally swirled or gently rolled prior to serving. ','Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a low to moderate vanilla character and/or low bubblegum notes may be present, but should not dominate. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel, bread crust, or richer malt aroma (e.g., from Vienna and/or Munich malt). Any malt character is supportive and does not overpower the yeast character. No diacetyl or DMS. A light tartness is optional but acceptable.Light copper to mahogany brown in color. A very thick, moussy, long-lasting off-white head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness.Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent.  Optionally, a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. The malty richness can be low to medium-high, but shouldn''t overpower the yeast character. A roasted malt character is inappropriate. Hop flavor is very low to none, and hop bitterness is very low to low. A tart, citrusy character from yeast and high carbonation is sometimes present, but typically muted. Well rounded, flavorful, often somewhat sweet palate with a relatively dry finish. No diacetyl or DMS.Medium-light to medium-full body. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish, aided by moderate to high carbonation. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Effervescent.A moderately dark, spicy, fruity, malty, refreshing wheat-based ale. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel. Old-fashioned Bavarian wheat beer was often dark. In the 1950s and 1960s, wheat beers did not have a youthful image, since most older people drank them for their health-giving qualities. Today, the lighter hefeweizen is more common.','By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich and/or Vienna malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.','Weihenstephaner Hefeweissbier Dunkel, Ayinger Ur-Weisse, Franziskaner Dunkel Hefe-Weisse, Schneider Weisse (Original), Ettaler Weissbier Dunkel, Hacker-Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen, Edelweiss Dunkel Weissbier, Erdinger Weissbier Dunkel, Kapuziner Weissbier Schwarz',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(37,'Düsseldorf Altbier','Ale','Amber Hybrid Beer','7','C','BJCP',1.046,1.054,1.01,1.015,35.0,50.0,11.0,17.0,4.5,5.2,0.0,0.0,'A bitter beer balanced by a pronounced malt richness. Fermented at cool ale temperature (60-65F), and lagered at cold temperatures to produce a cleaner, smoother palate than is typical for most ales.  Common variants include Sticke ("secret") alt, which is slightly stronger, darker, richer and more complex than typical alts. Bitterness rises up to 60 IBUs and is usually dry hopped and lagered for a longer time. Münster alt is typically lower in gravity and alcohol, sour, lighter in color (golden), and can contain a significant portion of wheat. Both Sticke alt and Münster alt should be entered in the specialty category.','Clean yet robust and complex aroma of rich malt, noble hops and restrained fruity esters. The malt character reflects German base malt varieties. The hop aroma may vary from moderate to very low, and can have a peppery, floral or perfumy character associated with noble hops. No diacetyl.Light amber to orange-bronze to deep copper color, yet stopping short of brown. Brilliant clarity (may be filtered). Thick, creamy, long-lasting off-white head.Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. The malt presence is moderated by moderately-high to high attenuation, but considerable rich and complex malt flavors remain. Some fruity esters may survive the lagering period. A long-lasting, medium-dry to dry, bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Noble hop flavor can be moderate to low. No roasted malt flavors or harshness. No diacetyl. Some yeast strains may impart a slight sulfury character. A light minerally character is also sometimes present in the finish, but is not required. The apparent bitterness level is sometimes masked by the high malt character; the bitterness can seem as low as moderate if the finish is not very dry.Medium-bodied. Smooth. Medium to medium-high carbonation. Astringency low to none. Despite being very full of flavor, is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf.A well balanced, bitter yet malty, clean, smooth, well-attenuated amber-colored German ale. The traditional style of beer from Düsseldorf. "Alt" refers to the "old" style of brewing (i.e., making top-fermented ales) that was common before lager brewing became popular. Predates the isolation of bottom-fermenting yeast strains, though it approximates many characteristics of lager beers. The best examples can be found in brewpubs in the Altstadt ("old town") section of Düsseldorf. ','Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, and/or black malts used to adjust color. Occasionally will include some wheat. Spalt hops are traditional, but other noble hops can also be used. Moderately carbonate water. Clean, highly attenuative ale yeast. A step mash or decoction mash program is traditional.','Altstadt brewpubs: Zum Uerige, Im Füchschen, Schumacher, Zum Schlüssel; other examples: Diebels Alt, Schlösser Alt, Frankenheim Alt',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(38,'Eisbock','Lager','Bock','5','D','BJCP',1.078,1.12,1.02,1.035,25.0,35.0,18.0,30.0,9.0,14.0,0.0,0.0,'Eisbocks are not simply stronger doppelbocks; the name refers to the process of freezing and concentrating the beer. Some doppelbocks are stronger than Eisbocks. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.','Dominated by a balance of rich, intense malt and a definite alcohol presence. No hop aroma. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. Alcohol aromas should not be harsh or solventy.Deep copper to dark brown in color, often with attractive ruby highlights. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Off-white to deep ivory colored head. Pronounced legs are often evident.Rich, sweet malt balanced by a significant alcohol presence. The malt can have melanoidins, toasty qualities, some caramel, and occasionally a slight chocolate flavor. No hop flavor. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. The alcohol should be smooth, not harsh or hot, and should help the hop bitterness balance the strong malt presence. The finish should be of malt and alcohol, and can have a certain dryness from the alcohol. It should not by sticky, syrupy or cloyingly sweet. Clean, lager character.Full to very full bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.An extremely strong, full and malty dark lager. A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects).','Same as doppelbock. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume).','Kulmbacher Reichelbräu Eisbock, Eggenberg Urbock Dunkel Eisbock, Niagara Eisbock, Capital Eisphyre, Southampton Eisbock',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(39,'English Barleywine','Ale','Strong Ale','19','B','BJCP',1.08,1.12,1.018,1.03,35.0,70.0,8.0,22.0,8.0,12.0,0.0,0.0,'Although often a hoppy beer, the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. English versions can be darker, maltier, fruitier, and feature richer specialty malt flavors than American Barleywines.','Very rich and strongly malty, often with a caramel-like aroma. May have moderate to strong fruitiness, often with a dried-fruit character. English hop aroma may range from mild to assertive. Alcohol aromatics may be low to moderate, but never harsh, hot or solventy. The intensity of these aromatics often subsides with age. The aroma may have a rich character including bready, toasty, toffee, molasses, and/or treacle notes. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics, and generally more muted malt aromas. Low to no diacetyl.Color may range from rich gold to very dark amber or even dark brown. Often has ruby highlights, but should not be opaque. Low to moderate off-white head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in "legs" when beer is swirled in a glass.Strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity through nutty, deep toast, dark caramel, toffee, and/or molasses. Moderate to high malty sweetness on the palate, although the finish may be moderately sweet to moderately dry (depending on aging). Some oxidative or vinous flavors may be present, and often complex alcohol flavors should be evident. Alcohol flavors shouldn''t be harsh, hot or solventy. Moderate to fairly high fruitiness, often with a dried-fruit character. Hop bitterness may range from just enough for balance to a firm presence; balance therefore ranges from malty to somewhat bitter. Low to moderately high hop flavor (usually UK varieties). Low to no diacetyl.Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). A smooth warmth from aged alcohol should be present, and should not be hot or harsh. Carbonation may be low to moderate, depending on age and conditioning.The richest and strongest of the English Ales. A showcase of malty richness and complex, intense flavors. The character of these ales can change significantly over time; both young and old versions should be appreciated for what they are. The malt profile can vary widely; not all examples will have all possible flavors or aromas. the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season.','Well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. English hops such as Northdown, Target, East Kent Goldings and Fuggles. Characterful English yeast.','Thomas Hardy''s Ale, Burton Bridge Thomas Sykes Old Ale, J.W. Lee''s Vintage Harvest Ale, Robinson''s Old Tom, Fuller''s Golden Pride, AleSmith Old Numbskull, Young''s Old Nick (unusual in its 7.2% ABV), Whitbread Gold Label, Old Dominion Millenium, North Coast Old Stock Ale (when aged), Weyerbacher Blithering Idiot',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(40,'English Cider ','Cider','Standard Cider and Perry','27','B','BJCP',1.05,1.075,0.995,1.01,0.0,0.0,0.0,0.0,6.0,9.0,0.0,0.0,'',' This includes the English "West Country" plus ciders inspired by that style. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. No overt apple character, but various flavors and esters that suggest apples. May have "smoky (bacon)" character from a combination of apple varieties and MLF. Some "Farmyard nose" may be present but must not dominate; mousiness is a serious fault. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria, not a Brettanomyces contamination.Slightly cloudy to brilliant. Medium to deep gold color.No overt apple character, but various flavors and esters that suggest apples. May have "smoky (bacon)" character from a combination of apple varieties and MLF. Some "Farmyard nose" may be present but must not dominate; mousiness is a serious fault. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria, not a Brettanomyces contamination.Full. Moderate to high tannin apparent as astringency and some bitterness. Carbonation still to moderate, never high or gushing.Generally dry, full-bodied, austere. Entrants MUST specify carbonation level (still or petillant). Entrants MUST specify sweetness (dry to medium). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected. Kingston Black, Stoke Red, Dabinett, Foxwhelp, Yarlington Mill, various Jerseys, etc.','','[US] Westcott Bay Traditional Very Dry, Traditional Dry and Traditional Medium Sweet (WA), Farnum Hill Extra-Dry, Dry, and Farmhouse (NH), Wandering Aengus Dry Cider (OR), Red Barn Cider Burro Loco (WA), Bellwether Heritage (NY,''); [UK] Oliver''s Herefordshire Dry Cider, various from Hecks, Dunkerton, Burrow Hill, Gwatkin Yarlington Mill, Aspall Dry Cider',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(41,'English IPA','Ale','India Pale Ale','14','A','BJCP',1.05,1.075,1.01,1.018,40.0,60.0,8.0,14.0,5.0,7.5,0.0,0.0,'A pale ale brewed to an increased gravity and hop rate. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. The term "IPA" is loosely applied in commercial English beers today, and has been (incorrectly) used in beers below 4% ABV. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. Fresher versions will obviously have a more significant finishing hop character.','A moderate to moderately high hop aroma of floral, earthy or fruity nature is typical, although the intensity of hop character is usually lower than American versions. A slightly grassy dry-hop aroma is acceptable, but not required. A moderate caramel-like or toasty malt presence is common. Low to moderate fruitiness, either from esters or hops, can be present. Some versions may have a sulfury note, although this character is not mandatory.Color ranges from golden amber to light copper, but most are pale to medium amber with an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with off-white color should persist.Hop flavor is medium to high, with a moderate to assertive hop bitterness. The hop flavor should be similar to the aroma (floral, earthy, fruity, and/or slightly grassy). Malt flavor should be medium-low to medium-high, but should be noticeable, pleasant, and support the hop aspect. The malt should show an English character and be somewhat bready, biscuit-like, toasty, toffee-like and/or caramelly. Despite the substantial hop character typical of these beers, sufficient malt flavor, body and complexity to support the hops will provide the best balance. Very low levels of diacetyl are acceptable, and fruitiness from the fermentation or hops adds to the overall complexity. Finish is medium to dry, and bitterness may linger into the aftertaste but should not be harsh. If high sulfate water is used, a distinctively minerally, dry finish, some sulfur flavor, and a lingering bitterness are usually present. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style.Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions.A hoppy, moderately strong pale ale that features characteristics consistent with the use of English malt, hops and yeast. Has less hop character and a more pronounced malt flavor than American versions. Brewed to survive the voyage from England to India. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. English pale ales were derived from India Pale Ales.','Pale ale malt (well-modified and suitable for single-temperature infusion mashing,''); English hops; English yeast that can give a fruity or sulfury/minerally profile. Refined sugar may be used in some versions. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions, although not all examples will exhibit the strong sulfate character.','Meantime India Pale Ale, Freeminer Trafalgar IPA, Fuller''s IPA, Ridgeway Bad Elf, Summit India Pale Ale, Samuel Smith''s India Ale, Hampshire Pride of Romsey IPA, Burton Bridge Empire IPA,Middle Ages ImPailed Ale, Goose Island IPA, Brooklyn East India Pale Ale',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(42,'Extra Special/Strong Bitter (English Pale Ale)','Ale','English Pale Ale','8','C','BJCP',1.048,1.06,1.01,1.016,30.0,50.0,6.0,18.0,4.6,6.2,0.0,0.0,'More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Fuller''s ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. Judges should not judge all beers in this style as if they were Fuller''s ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).','Hop aroma moderately-high to moderately-low, and can use any variety of hops although UK hops are most traditional. Medium to medium-high malt aroma, often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed.  May have light, secondary notes of sulfur and/or alcohol in some examples (optional).Golden to deep copper. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.Medium-high to medium bitterness with supporting malt flavors evident. Normally has a moderately low to somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high (any variety, although earthy, resiny, and/or floral UK hops are most traditional). Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. May have low levels of secondary malt flavors (e.g., nutty, biscuity) adding complexity. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol, and up to a moderate minerally/sulfury flavor. Medium-dry to dry finish (particularly if sulfate water is used). Generally no diacetyl, although very low levels are allowed.Medium-light to medium-full body. Low to moderate carbonation, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.An average-strength to moderately-strong English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A rather broad style that allows for considerable interpretation by the brewer. Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily "more premium" since best bitters are traditionally the brewer''s finest product). Since beer is sold by strength in the UK, these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). In England today, "ESB" is a brand unique to Fullers; in America, the name has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) English-type ale. Hopping can be English or a combination of English and American.','Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. "Burton" versions use medium to high sulfate water.','Examples: Fullers ESB, Adnams Broadside, Shepherd Neame Bishop''s Finger, Young''s Ram Rod, Samuel Smith''s Old Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire, Marston''s Pedigree, Black Sheep Ale, Vintage Henley, Mordue Workie Ticket, Morland Old Speckled Hen, Greene King Abbot Ale, Bateman''s XXXB, Gale''s Hordean Special Bitter (HSB), Ushers 1824 Particular Ale, Hopback Summer Lightning, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Geary''s Pale Ale, Cooperstown Old Slugger, Anderson Valley Boont ESB, Avery 14''er ESB, Redhook ESB',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(43,'Flanders Brown Ale/Oud Bruin','Ale','Sour Ale','17','C','BJCP',1.04,1.074,1.008,1.012,20.0,25.0,15.0,22.0,4.0,8.0,0.0,0.0,'Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. A deeper malt character distinguishes these beers from Flanders red ales. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. As in fruit lambics, Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries), though these should be entered in the classic-style fruit beer category. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented.','Complex combination of fruity esters and rich malt character. Esters commonly reminiscent of raisins, plums, figs, dates, black cherries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common. Spicy phenols can be present in low amounts for complexity. A sherry-like character may be present and generally denotes an aged example. A low sour aroma may be present, and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Hop aroma absent. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.Dark reddish-brown to brown in color. Good clarity. Average to good head retention. Ivory to light tan head color.Malty with fruity complexity and some caramelization character. Fruitiness commonly includes dark fruits such as raisins, plums, figs, dates, black cherries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common. Spicy phenols can be present in low amounts for complexity. A slight sourness often becomes more pronounced in well-aged examples, along with some sherry-like character, producing a "sweet-and-sour" profile. The sourness should not grow to a notable acetic/vinegary character. Hop flavor absent. Restrained hop bitterness. Low oxidation is appropriate as a point of complexity. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor.Medium to medium-full body. Low to moderate carbonation. No astringency with a sweet and tart finish.A malty, fruity, aged, somewhat sour Belgian-style brown ale. An "old ale" tradition, indigenous to East Flanders, typified by the products of the Liefman brewery (now owned by Riva), which has roots back to the 1600s. Historically brewed as a "provision beer" that would develop some sourness as it aged. These beers were typically more sour than current commercial examples. While Flanders red beers are aged in oak, the brown beers are warm aged in stainless steel.','A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. Often includes maize. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. Lactobacillus reacts poorly to elevated levels of alcohol. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Magnesium in the water accentuates the sourness.','Liefman''s Goudenband, Liefman''s Odnar, Liefman''s Oud Bruin, Ichtegem Old Brown, Riva Vondel',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(44,'Flanders Red Ale','Ale','Sour Ale','17','B','BJCP',1.048,1.057,1.002,1.012,10.0,25.0,10.0,16.0,4.6,6.5,0.0,0.0,'Long aging and blending of young and well-aged beer often occurs, adding to the smoothness and complexity, though the aged product is sometimes released as a connoisseur''s beer. Known as the Burgundy of Belgium, it is more wine-like than any other beer style. The reddish color is a product of the malt although an extended, less-than-rolling portion of the boil may help add an attractive Burgundy hue. Aging will also darken the beer. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Can have an apparent attenuation of up to 98%.','Complex fruitiness with complementary malt. Fruitiness is high, and reminiscent of black cherries, oranges, plums or red currants. There is often some vanilla and/or chocolate notes. Spicy phenols can be present in low amounts for complexity. The sour, acidic aroma ranges from complementary to intense. No hop aroma. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.Deep red, burgundy to reddish-brown in color. Good clarity. White to very pale tan head. Average to good head retention.Intense fruitiness commonly includes plum, orange, black cherry or red currant flavors. A mild vanilla and/or chocolate character is often present. Spicy phenols can be present in low amounts for complexity. Sour, acidic character ranges from complementary to intense. Malty flavors range from complementary to prominent. Generally as the sour character increases, the sweet character blends to more of a background flavor (and vice versa). No hop flavor. Restrained hop bitterness. An acidic, tannic bitterness is often present in low to moderate amounts, and adds an aged red wine-like character with a long, dry finish. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor.Medium bodied. Low to medium carbonation. Low to medium astringency, like a well-aged red wine, often with a prickly acidity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.A complex, sour, red wine-like Belgian-style ale. The indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1820 in West Flanders but reflective of earlier brewing traditions. The beer is aged for up to two years, often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. While blending of batches for consistency is now common among larger breweries, this type of blending is a fading art.','A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Saccharomyces, Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor.','Rodenbach Klassiek, Rodenbach Grand Cru, Bellegems Bruin, Duchesse de Bourgogne, New Belgium La Folie, Petrus Oud Bruin, Southampton Flanders Red Ale, Verhaege Vichtenaar, Monk’s Cafe Flanders Red Ale, New Glarus Enigma, Panil Barriquée, Mestreechs Aajt',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(45,'Foreign Extra Stout','Ale','Stout','13','D','BJCP',1.056,1.075,1.01,1.018,30.0,70.0,30.0,40.0,5.5,8.0,0.0,0.0,'A rather broad class of stouts, these can be either fruity and sweet, dry and bitter, or even tinged with Brettanomyces (e.g., Guinness Foreign Extra Stout; this type of beer is best entered as a Specialty Beer - Category 23). Think of the style as either a scaled-up dry and/or sweet stout, or a scaled-down Imperial stout without the late hops. Highly bitter and hoppy versions are best entered as American-style Stouts (13E).','Roasted grain aromas moderate to high, and can have coffee, chocolate and/or lightly burnt notes. Fruitiness medium to high. Some versions may have a sweet aroma, or molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have the aroma of alcohol (never sharp, hot, or solventy). Hop aroma low to none. Diacetyl low to none.Very deep brown to black in color. Clarity usually obscured by deep color (if not opaque, should be clear). Large tan to brown head with good retention.Tropical versions can be quite sweet without much roast or bitterness, while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Roasted grain and malt character can be moderate to high, although sharpness of dry stout will not be present in any example. Tropical versions can have high fruity esters, smooth dark grain flavors, and restrained bitterness; they often have a sweet, rum-like quality. Export versions tend to have lower esters, more assertive roast flavors, and higher bitterness. The roasted flavors of either version may taste of coffee, chocolate, or lightly burnt grain. Little to no hop flavor. Very low to no diacetyl.Medium-full to full body, often with a smooth, creamy character. May give a warming (but never hot) impression from alcohol presence. Moderate to moderately-high carbonation.A very dark, moderately strong, roasty ale. Tropical varieties can be quite sweet, while export versions can be drier and fairly robust. Originally high-gravity stouts brewed for tropical markets (and hence, sometimes known as "Tropical Stouts"). Some bottled export (i.e., stronger) versions of dry or sweet stout also fit this profile. Guinness Foreign Extra Stout has been made since the early 1800s.','Similar to dry or sweet stout, but with more gravity. Pale and dark roasted malts and grains. Hops mostly for bitterness. May use adjuncts and sugar to boost gravity. Ale yeast (although some tropical stouts are brewed with lager yeast).','Lion Stout (Sri Lanka), Dragon Stout (Jamaica), ABC Stout (Singapore), Royal Extra "The Lion Stout" (Trinidad), Jamaica Stout (Jamaica), Export-Type: Freeminer Deep Shaft Stout, Guinness Foreign Extra Stout (bottled, not sold in the US), Ridgeway of Oxfordshire Foreign Extra Stout, Coopers Best Extra Stout, Elysian Dragonstooth Stout',0,1,'');
