<_PERMID_>0 <_MOD_>2022-08-21 Selections 7372 1 0 1 1 <_XName>Selections 16 <_PERMID_>1169 <_MOD_>2022-08-21 116 Gose posebryg MortenBryg 2022-07-17 1990-06-01 1 642.4664314 1 636.3799073 1 0 0 4620 3600 -1 0 0 <_PERMID_>0 <_MOD_>2018-06-17 BIAB - Standard 5 Gal/19 l Batch 3 0 1920.0000000 240.0000000 1 0.1200000 0.0000000 0.0000000 0 1 940.7788064 45.0000000 10.0000000 0 1 181.7600000 96.0000000 4.0000000 0.0000000 676.2804541 51.2000000 0.0000000 70.0000000 100.0000000 Sample Brew-In-A-Bag equipment profile set up for a 15 Gal/50 litre brew pot (diameter of 40cm or 16 inches) using a polyester grain bag to hold the grain. This profile should be used with the BIAB mash profiles available in the BeerSmith mash profiles area. The above assumes loose pellet hops and only clear, chilled wort transferred from the kettle using no trub management techniques. Experienced brewers should adjust 'Loss to Trub and Chiller' and 'Brewhouse Efficiency' accordingly to suit their trub management techniques. 0.0000000 1 0 <_PERMID_>0 <_MOD_>2017-09-01 Leipzig-Style Gose German-Style Sour Ale GABF 2015 2 69 -1 0 1.0360000 1.0560000 1.0080000 1.0120000 10.0000000 15.0000000 2.2000000 2.8000000 3.0000000 9.0000000 4.4000000 5.4000000 Leipzig Goses are straw to medium amber. Appearance is cloudy/hazy with yeast character, may have evidence of continued fermentation activity. Lemony or other citrus-like aromas are often present. Some versions may have the spicy aroma character of added coriander at low to medium levels. Horsey, leathery or earthy aromas contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Hop aroma is not perceived. Malt sweetness is not perceived to very low. They typically contain malted barley and unmalted wheat, and may contain oats. Hop flavor is not perceived. Hop bitterness is not perceived. Lemony or other citrus-like flavors are often present. Some versions may have the spicy flavor character of added coriander on the palate at low to medium levels. Salt (table salt) character is also traditional in low amounts. Horsey, leathery or earthy flavors contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Body is low to medium-low. Traditional examples of Gose were spontaneously fermented, similarly to Belgian-style Gueuze/Lambic beers; entries in this subcategory should therefore exhibit complexity of acidic, flavor and aroma contributed by introduction of wild yeast and bacteria into the fermentation. Low to medium lactic acid character is evident in all examples as sharp, refreshing sourness. A primary difference between Belgian Gueuze and German Gose is that Gose is served at a much younger age. Gose is typically enjoyed fresh and carbonated. Overall complexity of flavors and aromas sought while maintaining a balance between acidity, yeast-enhanced spice and refreshment is ideal. To allow for accurate judging brewer must provide supplemental information such as grains, salt or coriander if used and/or information about the brewing process. Beer entries not accompanied by this information will be at a disadvantage during judging. <_PERMID_>0 <_MOD_>2018-05-19 Single Infusion, Light Body 165.7876496 72.0000000 212.0000000 72.0000000 5.4000000 170.6000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_PERMID_>0 <_MOD_>2022-08-21 steps 7432 1 1 7149 2 <_XName>steps 16 <_PERMID_>0 <_MOD_>2018-05-19 Mash In 0 733.4430595 149.0000000 60.0000000 2.0000000 0.0000000 0.1200000 1920.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 165.7876496 155.3401909 0.0000000 <_PERMID_>0 <_MOD_>2018-05-19 Mash Out 2 0.0000000 172.4000000 20.0000000 2.0000000 0.0000000 0.1200000 1920.0000000 72.0000000 0.0000000 149.0000000 72.0000000 733.4430595 165.7876496 172.4000000 0.0000000 <_TExpanded>1 0 0 0 0 0 0 1920.0000000 240.0000000 0.1200000 <_PERMID_>0 <_MOD_>2021-05-31 Malt 0 0 1 0.0000000 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_PERMID_>0 <_MOD_>2021-05-31 Table Sugar 70.0000000 0 Table Sugar 109.9000000 Table sugar has no water and is slightly more effective than corn sugar <_PERMID_>0 <_MOD_>1970-01-01 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 30.0000000 1 <_PERMID_>0 <_MOD_>2022-08-21 Ingredients 7405 1 1 7182 9 <_XName>Ingredients 16 <_PERMID_>0 <_MOD_>2019-12-04 Rice Hulls US 3 0 1 0.0000000 1 0.0000000 10.5821904 0.0000000 0.0000000 0.0000000 6.3829787 0 1 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 15.0000000 Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers. Hulls are neutral in flavor, body and color, and are inert Good for wheat beers, Wits, and others that have high protein mashes. It is recommended that 10-15% of the total grain bill weight be made up of rice hulls. This includes the weight of the hulls on rice malts that have their hulls intact. By weight, rice malts with hulls are 37.5% hull and 62.5% seed. Calculate the total weight of your grain bill and then calculate the total weight of the rice hulls already included to see if the total weight of the included rice hulls is already 10-15% of your grain bill weight. Add more rice hulls if necessary. 45.0000000 0.5386405 <_PERMID_>0 <_MOD_>2003-06-26 Wheat Malt, Bel Belgium 0 0 1 0.0000000 1 0.0000000 81.1301264 2.0000000 81.0000000 0.0000000 48.9361702 0 2 1.5000000 4.0000000 74.0000000 11.5000000 0.0000000 0 1 60.0000000 Malted wheat for use in Wheat beers 45.0000000 0.4394172 Wheat Liquid Extract <_PERMID_>0 <_MOD_>2019-04-03 Viking Pilsner Malt Finland, Denmark, Sweden, Poland Viking Malt 0 0 1 0.0000000 1 0.0000000 42.3287616 2.0304569 81.5000000 0.0000000 25.5319149 0 3 1.5000000 4.5000000 76.0000000 10.5000000 0.0000000 0 1 100.0000000 45.0000000 0.2551455 <_PERMID_>0 <_MOD_>2017-08-31 CHÂTEAU ACID Belgium Castle Malting® 0 0 1 0.0000000 1 0.0000000 24.6917776 4.8000000 74.0000000 0.0000000 14.8936170 0 4 0.0000000 7.5000000 0.0000000 10.5000000 0.0000000 0 1 5.0000000 Features: It is an acidulated with lactobacilli barley malt which lowers the mash pH and is used when brewing with bicarbonate-rich water. Characteristics: Château Acid malt improves the performance of the hydrolytic enzymes and provides a better mash working. It also intensifies the fermentation by adjusting the pH level. Acid malt enhances a well-rounded taste in your beer and gives stability to its head. Usage: Any ale or lager, wheat beers, light beers for optimizing the pH level. 6 – 13 EBC (European Brewing Convention) 2.8 –5.4°L (Lovibond) Moisture % 5.0 - 10.0 Extract (dry basis) - % 74 Wort color EBC(Lov.) 6 (2.8) - 13 (5.4) Total protein % 9.5 - 11.5 pH - 5.0 Acidity - 40 45.0000000 0.5811648 <_PERMID_>0 <_MOD_>2003-06-26 Oats, Flaked US 0 0 1 0.0000000 1 0.0000000 7.0547936 1.0000000 80.0000000 0.0000000 4.2553191 0 5 1.5000000 9.0000000 0.0000000 9.0000000 0.0000000 0 1 30.0000000 Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized 45.0000000 0.0800000 Carafoam <_PERMID_>0 <_MOD_>2013-11-23 Hallertau Magnum Germany 0 0 12.8000000 6.5000000 100.0000000 0.0000000 0.2821917 17.5000000 45.0000000 0.0000000 German Hallertauer hybrid, widely used in Germany. Extremely appropriate for early boil additions. Used for: German ales and lagers, bitters, IPAs, pilsners, pale ales, stouts. Aroma: somewhat unnoticeable aroma; stable spicy flavor Substitutes: Hallertau Taurus, Columbus, Nugget Storage: Excellent (80%-85% AA after 6 months at 20 C) 12-14% AA / 4.5-5.5% Beta 194.4406400 3.0000000 0 11.5067376 6 0 1 7.0873808 <_PERMID_>0 <_MOD_>2003-02-22 Coriander Seed 0 Belgian Wit 676.2804541 1 28.0000000 640.0000000 0.0000000 0.2500000 0 0 1.0000000 Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel. 0.0000000 1 0 7 <_PERMID_>0 <_MOD_>2007-02-06 Salt 0 Water Agent 1168.9338579 6 0.2500000 640.0000000 0.0000000 0.1000000 0 0 1.0000000 Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. 0.0000000 1 0 8 <_PERMID_>0 <_MOD_>2011-03-06 Safbrew Wheat DCL/Fermentis WB-06 4 1 1 1.7000000 1.0000000 0.0000000 10.0000000 35.0000000 9 1 2022-07-17 2022-06-14 200.0000000 66.0000000 70.0000000 59.0000000 75.0000000 0 0 0 5 2011-03-06 Wheat beers A specialty yeast for wheat beer fermentation. The yeast produces a subtle estery and phenlol flavor typical of wheat beers. 1.6600000 <_TExpanded>1 0 0 0 0 0 <_PERMID_>0 <_MOD_>1970-01-01 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 0 0 0 0 2 0 0 1.0420000 1 1.0070000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 50% RO vand Bør være 16L men der er kun ca. 8L tilbage i dunkene. Det må blive 25% denne gang. Inspireret af Radical Brewing s. 148. 12F i 2022 stilartsdefinitioner Safale WB-06 Sedimentation: lav. slutdensitet: høj. Anbefalet dosis: 5-8 g / 10 l. ved fermentering temperatur på 15-24 ° C. Emballage: 11,5 g. Gæres ved ca. 20 grader. Stødt koriander ikke frø. Kølet til 28 grader. I gærskab for at køle det sidste til 19 grader. Gær tilsættes ved 19 grader. Gær tilsat 18/7 morgen. Spøjs overflade i tønden. Den så noget aktiv mælkesyrebakterieagtig ud. Men det er sourmalt i den her?????? 7g rørsukker/L 4 x 0,33 1 x 1L flaske 15 x 0,5L 9L fad = 18,82L 30.0000000 2.3000000 0.0000000 1 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0360000 1.0360000 30 155.0000000 0 1.0000000 0.0000000 0 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 1 0 0 0 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 120 0 0 0 0 3.4000000 0.0000000 30.0000000 <_TExpanded>1 0 0 0 0 0