<_PERMID_>0 <_MOD_>2020-11-25 Selections 7372 1 0 1 1 <_XName>Selections 16 <_PERMID_>136 <_MOD_>2020-11-25 82 Berliner II MortenBryg 2020-11-01 1992-02-01 /MortenBryg/Brygget/ 1 912.9786130 1 811.5365449 1 0 0 4620 1800 -1 0 0 <_PERMID_>0 <_MOD_>2020-10-12 BIAB - Standard 5 Gal/19 l Batch 3 0 1920.0000000 240.0000000 1 0.1200000 0.0000000 0.0000000 0 1 1106.6764482 30.0000000 10.0000000 0 1 181.7600000 96.0000000 4.0000000 0.0000000 879.1645903 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_>2020-10-12 Berliner Weisse Syrlig øl DØLD 2019 5 12 -1 0 1.0250000 1.0320000 1.0040000 1.0060000 3.0000000 8.0000000 2.2000000 3.5000000 2.5380711 5.0761421 2.8000000 3.6000000 En let tysk hvedeøl med tydelig karakter af mælkesyre. Er ikke særlig kompleks sammenlignet med de øvrige syrlige stilarter. Aroma: Svag til middel syrlig aroma, som har karakter af mælkesyre og citronsaft. Humle bemærkes ikke. DMS og diacetyl må ikke forekomme. Udseende: Lys halmgul til halmgul. Kraftigt og holdbart skum. Let til kraftigt tåget. Smag: Ren og syrlig smag, med karakter af mælkesyre og citronsaft. Svag brødagtig og sødlig maltsmag. Humle bemærkes ikke. Krop: Let krop. Kraftig karbonering. - Kindl Berliner Weisse, Mikkeller Drink'in Berliner. <_PERMID_>0 <_MOD_>2020-10-12 Single Infusion, Light Body, No Mash Out 222.2259984 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 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_>2020-11-25 steps 7432 1 1 7149 1 <_XName>steps 16 <_PERMID_>0 <_MOD_>2020-10-24 Mash In 0 1014.4409696 149.0000000 10.0000000 2.0000000 0.0000000 0.1200000 1920.0000000 72.0000000 240.0000000 0.0000000 72.0000000 0.0000000 222.2259984 156.7179598 0.0000000 <_TExpanded>1 0 0 0 0 0 1 1920.0000000 240.0000000 0.1200000 <_PERMID_>0 <_MOD_>2020-10-13 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_>2020-10-12 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_>2020-10-13 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_>2020-11-25 Ingredients 7405 1 1 7182 7 <_XName>Ingredients 16 <_PERMID_>0 <_MOD_>2020-11-03 Rice Hulls US 3 0 1 0.0000000 1 0.0000000 10.5821904 0.0000000 0.0000000 0.0000000 4.7619048 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. 30.0000000 0.5386405 <_PERMID_>0 <_MOD_>2020-11-03 Chateau Pilsner 2 Row Belgium Castle Malting 0 0 1 0.0000000 1 0.0000000 105.8219040 1.6243655 82.0000000 0.0000000 47.6190476 0 2 1.7000000 4.3000000 90.0000000 10.0000000 0.0000000 0 1 100.0000000 Malte base belga para todos os estilos de cerveja. 30.0000000 0.2381358 Pilsner Liquid Extract <_PERMID_>0 <_MOD_>2020-11-03 Wheat Malt, Pale (Weyermann) Germany Weyermann 0 0 1 0.0000000 1 0.0000000 105.8219040 2.0000000 82.2300000 0.0000000 47.6190476 0 3 1.7000000 4.5000000 74.0000000 11.7000000 0.0000000 0 1 80.0000000 Pale wheat malt, used as a base malt in many wheat styles. Wheat beers, Koelsch, Alts. 30.0000000 0.3968930 Wheat Liquid Extract <_PERMID_>0 <_MOD_>2020-11-01 Huell Melon Germany 1 0 6.2000000 6.5000000 100.0000000 0.0000000 0.7054792 15.0000000 30.0000000 0.0000000 Distinct fruit characteristics including honeydew melon and strawberry flavors. An excellent consideration for varieties not necessarily associated with typical hop flavors. Substitutions: N/A Storage Unkonwn 194.4406400 3.0000000 0 8.7489220 4 0 1 5.3864094 <_PERMID_>0 <_MOD_>2020-11-03 Protafloc 1 Clarity 879.1645903 13 1.0000000 1352.5609082 0.0000000 1.5000000 0 0 7.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 0.0000000 1 0 5 <_PERMID_>0 <_MOD_>2020-11-25 Safbrew Wheat DCL/Fermentis WB-06 4 1 1 1.7000000 1.0000000 0.0000000 10.0000000 36.2500000 6 1 2020-11-01 2020-10-12 200.0000000 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 <_PERMID_>0 <_MOD_>1970-01-01 Lactobacillus Bacteria White Labs WLP677 0 0 1 1.7000000 1.0000000 0.0000000 10.0000000 75.0000000 7 1 2020-11-01 2020-10-12 100.0000000 68.0000000 72.0000000 65.0000000 72.0000000 0 1 0 5 2011-03-06 Lambic, Berliner Weiss, Sour Brown and Gueze (secondary) Bacteria for use in secondary. This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze. 10.0000000 <_TExpanded>1 0 0 0 0 0 <_PERMID_>0 <_MOD_>2020-10-13 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 0 0 0 0 2 0 0 1.0500000 1 1.0080000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 50% RO vand 19L 28/10: Urten koges i ca. 10 minutter for at fjerne uønskede bakterier. (koges i gryde for at fjerne ilt fra overførsel fra Danbrygger til gryde, inden Lakto blev tilsat.) WLP677 i gryden ved lidt under 26 grader. Der ligges et lag CO2 over urten. Grydens låg lukkes med husholdnings film. Sat i gærringsskab ved 23 grader luft. 1/11: Søndag koges urten med humle som normalt. 5 kg hindbær i secondary. Varmes op til 60 grader i 10 sekunder, inden de puttes i. WLP677 Lactobacillus delbrueckii Bacteria Attenuation: 0.00-0.00 Flocculation: Low Alcohol Tolerance: Medium (5 - 10%) Optimum Fermentation Temperature: 21-24 celcius. (Kan det passe? fra whitelabs.com) Vi gav den første 35 grader. Safbrew WB06 Gæringstemperatur: 12-25°C ideally 18-24°C Flocullation: Lav! (bundfældningsevne) Attenuation: 86% Stue temp Der er noget helt galt med vand tallene i dennne opskrift. Vi startede med 30L i Danbryggeren. Sparge 4L 28L blev kogt i 10 minutter i Gryden PH start boil 3,96. Ca. 1kg hindbære fra Susanne i den varme urt før køl. Vi kunne ikke bruge filteret, da det ville tage hindbærene. Den sidste ½-1L med meget humle i blev droppet. Der må være kommet lidt humle med i gærspanden. Ca. 25L i fyrrum ved ca. 18 grader. 4/11 tilsat 4 kg. hindbær, der har været varmet op til 63 grader i 10 minutter. 25/11: 155g/24L = 6,5g/L 9L i fad 30 x 0,5L flasker Meget lyserød. :-) 30.0000000 3.0000000 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