<_MOD_>2018-05-27 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2018-05-27 Rudolfs Christmas Wine 2018-04-29 1990-06-01 1149.6701461 1 1098.9494044 1 0 0 0 0 0 0 <_MOD_>2018-03-18 Danbrygger 43 bud 1758.3190470 160.1439600 1 0.1200000 0.0000000 236.6967948 1 1 1238.0087712 60.0000000 10.0000000 1 128.4925457 50.7207417 4.0000000 0.0000000 1014.4148348 33.8138278 0.0000000 65.0000000 100.0000000 0 0 <_MOD_>2018-03-18 Engelsk barley wine Stærk øl DØLD 2017 1 9 0 1.0800000 1.0990000 1.0180000 1.0320000 50.0000000 100.0000000 1.6000000 2.5000000 25.0190000 60.0000000 8.0000000 16.0000000 Engelsk barley wine domineres af vinøs og kompleks maltkarakter, mens amerikansk barley wine er mere præget af både malt og humle. Aroma: Middel til kraftig maltaroma, med karakter af kiks og brødskorpe. Fraværende til svag humlearoma, af engelske typer. Middel til kraftigt niveau af frugtestere og alkohol, der giver et vinøst præg, ofte med noter af tørret frugt og hedvin. En sherryagtig oxideret note kan være en del af karakteren. DMS og diacetyl må ikke forekomme. Udseende: Kobberfarvet til rødbrun. Fraværende til medium skum. Klar til let tåget. Smag: Kraftig og kompleks maltsmag. Fraværende til svag humlesmag. Middel til kraftigt niveau af frugtestere, der giver karakter af tørret frugt. Tydelig, vinøs alkohol, som dog ikke må virke sprittet. Høj restsødme, som balanceres af en vis humlebitterhed. En let, frugtagtig syrlighed der kan minde om tørret abrikos kan forekomme. Krop: Fyldig krop. Lav karbonering. - Thomas Hardy’s Ale, J. W. Lees Harvest Ale, Fullers Vintage Ale <_MOD_>2018-03-18 Single Infusion, Medium Body 396.8321400 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 236.6967948 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2018-03-18 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>1970-01-01 Mash In 0 992.0803500 152.0000000 60.0000000 2.0000000 236.6967948 0.1200000 1758.3190470 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 396.8321400 161.4112441 0.0000000 <_MOD_>2018-05-27 Mash Out 0 0.0000000 170.6000000 10.0000000 2.0000000 0.0000000 0.1200000 1758.3190470 72.0000000 0.0000000 152.0000000 72.0000000 1228.7771448 396.8321400 170.6000000 0.0000000 <_TExpanded>1 0 1758.3190470 160.1439600 0.1200000 <_MOD_>2018-03-18 Malt 0 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 <_MOD_>2018-03-18 Rørsukker 70.0000000 0 Rør sukker 100.0000000 <_MOD_>2018-03-18 Ale, Single Stage 68.0000000 68.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 21.0000000 10.0000000 7.0000000 30.0000000 0 A simple single stage fermentation, often used by extract brewers or for classic ales. <_MOD_>2018-03-18 Ingredients 7405 1 1 7182 15 <_XName>Ingredients 16 <_MOD_>1970-01-01 Vienna Malt (Weyermann) Germany Weyermann 0 1 0.0000000 176.3698400 3.0000000 82.2300000 0.0000000 40.8163265 0 1 1.8000000 3.7000000 50.0000000 10.9000000 0.0000000 0 1 100.0000000 Vienna base malt - used in many continental beer styles. Full bodied, golden color. 60.0000000 0.3543688 Pale Liquid Extract <_MOD_>2018-05-27 Viking Pale Ale Malt Finland, Poland Viking Malt 0 1 0.0000000 158.7328560 3.0456853 80.0000000 0.0000000 36.7346939 0 2 1.5000000 4.5000000 65.0000000 10.5000000 0.0000000 0 1 100.0000000 Malted from 2-row spring barley. Malting parameters chosen to meet high degree of modification. Malt flavor contributes specially to malty, sweet and nutty notes. Somewhat lower amylase activity than with pilsner malt. Gives easy prosessing in single step mashings. 60.0000000 0.1791688 <_MOD_>1970-01-01 Special B Malt Belgium 0 1 0.0000000 21.1643808 180.0000000 65.2000000 0.0000000 4.8979592 0 3 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 1 10.0000000 Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma. 60.0000000 0.5386405 <_MOD_>1970-01-01 Chateau Cafe Belgium Castle Malting 0 1 0.0000000 14.1095872 253.8071066 75.0000000 0.0000000 3.2653061 0 4 1.5000000 3.4000000 0.0000000 11.7000000 0.0000000 0 0 10.0000000 Produz um sabor e aroma suave, de nozes e café nas cervejas. Adiciona complexidade a qualquer Ale escura. Também reforça a cor da cerveja. Para Stouts, Porters e um pouco em Brown Ales para toques de café torrado fresco. 60.0000000 0.5386405 <_MOD_>1970-01-01 Oats, Flaked US 0 1 0.0000000 14.1095872 1.0000000 80.0000000 0.0000000 3.2653061 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 60.0000000 0.0800000 Carafoam <_MOD_>2018-05-27 Carafa Special II (Weyermann) Germany Weyermann 0 1 0.0000000 10.5821904 583.7563452 77.9000000 0.0000000 2.4489796 0 6 1.5000000 3.0000000 0.0000000 10.0000000 0.0000000 0 0 5.0000000 De-husked chocolate malt for a smoother flavor. Adds body, color, aroma. Dark beers, Alts, Bockbiers 60.0000000 0.5386405 <_MOD_>1970-01-01 Roasted Barley US 0 1 0.0000000 1.7636984 609.1370558 55.0000000 0.0000000 0.4081633 0 7 1.5000000 5.0000000 0.0000000 13.2000000 0.0000000 0 0 10.0000000 Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor. 60.0000000 0.5386405 <_MOD_>2018-05-27 Licorice Root 3 Licorice Flavor 845.3456957 1 125.0000000 640.0000000 0.0000000 0.2000000 0 0 60.0000000 Traditionally used in dark beers such as Porters and Stouts, this root imparts a very distinct licorice flavor and is surprisingly sweet. It contains Glycyrrhizin, a substance 50 times sweeter than sugar! Use about 1/2 - 1 ounce per 5 gallons and add for the last few minutes of the boil. 1 0 8 <_MOD_>2018-05-27 Columbus U.S. 0 0 16.7000000 5.0000000 27.2727277 0.0000000 1.0582189 40.0000000 60.0000000 0.0000000 Engineered Centennial Substitute - High alpha bittering hops. Used for: Bittering, flavor, aroma - IPA, American Pale Ale, Stout, Lager Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness Substitutes: Centennial 32.9950119 9 0 1 7.0306817 <_MOD_>2018-05-27 Irish Moss 1 Clarity 1149.6701461 1 6.0000000 640.0000000 0.0000000 0.2500000 0 0 15.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 1 0 10 <_MOD_>1970-05-02 El Dorado U.S. 2 0 12.4000000 7.5000000 36.3636361 0.0000000 1.4109585 20.0000000 15.0000000 0.0000000 Bred by CLS Farms, LLC, available on a larger scale for the first time during 2012 harvest. Fits the dual purpose/special mold. Used for: Experimental Ales Aroma: Tropical fruit flavors, intense aromas of stone fruits (pear, cherries), candy (Lifesavers), watermelon. Substitutions: None at this time Storage: Good 14-16% AA / 7-8% Beta 16.0023462 11 0 1 9.0718474 <_MOD_>2018-05-27 Brown Sugar, Dark US 2 1 0.0000000 35.2739680 50.0000000 100.0000000 8.0000000 8.1632653 0 12 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 10.0000000 Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales. 8.0000000 1.5592225 <_MOD_>1970-05-02 El Dorado U.S. 2 0 12.4000000 7.5000000 36.3636361 0.0000000 1.4109585 20.0000000 3.0000000 0.0000000 Bred by CLS Farms, LLC, available on a larger scale for the first time during 2012 harvest. Fits the dual purpose/special mold. Used for: Experimental Ales Aroma: Tropical fruit flavors, intense aromas of stone fruits (pear, cherries), candy (Lifesavers), watermelon. Substitutions: None at this time Storage: Good 14-16% AA / 7-8% Beta 3.9440885 13 0 1 9.0718474 <_MOD_>1970-01-01 Belgian Abbey II Wyeast Labs 1762 0 0 1 4.2000000 1.0000000 0.0000000 65.0000000 14 1 2018-04-29 2018-04-28 100.0000000 73.0000000 77.0000000 65.0000000 75.0000000 0 0 0 5 2003-06-14 Belgian Ales, Trappist Ales, Abbey Ales, Grand Cru Dry flavor with slight fruitiness. High alcohol tolerance. 21.0000000 <_MOD_>2018-05-27 Oak Chips 3 Oak Flavor 811.5318678 1 200.0000000 640.0000000 0.0000000 0.2100000 3 2 13.0000000 Can be added to the secondary or keg during aging to simulate oak flavor. Boil first to sterilize and place in weighted bag so they do not float. Amounts vary with chip size and time - smaller chips impart more flavor. 1 0 15 <_TExpanded>1 <_MOD_>2018-03-18 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 2 0 0 1.0790000 1 1.0170000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 25% RO vand Brown sugar = Muscovado. En fremragende gærstamme til brug i belgiske mørke stærke ales. Denne stamme har en relativt "ren profil", som giver mulighed for en rig malt og karakteristisk ethanol karakter til at skinne. Delikat tørret frugt estere kan fremstilles, når det anvendes ved højere gæring temperaturer eller i en høj tyngdekraft urt. Origin: Flocculation: medium Attenuation: 73-77% Temperature Range: 65-75° F (18-24° C) Alcohol Tolerance: approximately 12% ABV Gærres ved 20/21 grader. 7,5L vand under sien. 4g gær nærring. Malt i ved 40 grader. Sparge: 16L heraf 3L RO vand. (Der var ikke mere) Boil: 39L End of boil 34L (5l kogt af lyder vildt?) Gærstarter High krausen 2L: 12L i spand ca. 1/3 starter 22L i spand ca. 2/3 starter Vi havde ikke held med vores refraktometer. Her er de målinger, vi tog: Før mash out 1040 Efter mash out 1040 Start boil 1050. Det forstod vi ikke, så vi brugte hydrometeret. Det viste 1060. Efter 600g sukker 1060. Træ udblødt i 3 dl rom og 2 dl vodka. 21L fra stor spand 11L fra lille spand +sukkervand gav 65 flasker = 32,5L 30.0000000 2.3000000 5.2000000 0 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0400000 30 155.0000000 1 1.0000000 74.3904212 1 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1