<_MOD_>2014-03-03
Recipes
7372
1
0
123
1
<_XName>Recipes
16
<_MOD_>2013-03-30
#13 - Hoeparken 2013
Morten Gade Sørensen
2013-03-30
2013-05-09
743.9042122
676.2765565
0
0
6300
900
0
0
<_MOD_>2013-03-30
25 ltr. Nimbus - RS270
980.6010070
70.5479360
1
0.1200000
0.0000000
0
1
1025.6548017
75.0000000
8.0000000
1
82.0298416
42.2672848
4.0000000
0.0000000
845.3456957
0.0000000
0.0000000
72.0000000
100.0000000
25 ltr. Nimbus - RS270: Er eqiupment-profilen for Lund Teknik's 29 ltr. rustfri henkogningsgryde (RS270), monteret med indsatssi, recikulation via pumpe m/fordelerring samt modstrømskøler & humlefilter.
De angivne data, er baseret på målinger af i alt 5
<_MOD_>2013-03-30
Witbier
Belgian and French Ale
BJCP 2008
1
16
2
1.0440000
1.0520000
1.0080000
1.0120000
10.0000000
20.0000000
2.4000000
2.9000000
2.0000000
4.0000000
4.5000000
5.5000000
A refreshing, elegant, tasty, moderatestrength wheat-based ale. A 400-year-old beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time. The presence, character and degree of spicing and lactic sourness varies. Overly spiced and/or sour beers are not good examples of the style. Coriander of certain origins might give an inappropriate ham or celery character. The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable. Most examples seem to be approximately 5% ABV.
Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light, grainy, spicy wheat aromatics, often with a bit of tartness. Moderate perfumy coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy orangey fruitiness. A low spicy-herbal hop aroma is optional, but should never overpower the other characteristics. No diacetyl. Vegetal, celerylike, or ham-like aromas are inappropriate. Spices should blend in with fruity, floral and sweet aromas and should not be overly strong.
Appearance: Very pale straw to very light gold in color. The beer will be very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow appearance. Dense, white, moussy head. Head retention should be quite good.
Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness. Refreshingly crisp with a dry, often tart, finish. Can have a low wheat flavor. Optionally has a very light lactic-tasting sourness. Herbalspicy flavors, which may include coriander and other spices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor is low to none, and if noticeable, never gets in the way of the spices. Hop bitterness is low to medium-low (as with a Hefeweizen), and doesn’t interfere with refreshing flavors of fruit and spice, nor does it persist into the finish. Bitterness from orange pith should not be present. Vegetal, celery-like, ham-like, or soapy flavors are inappropriate. No diacetyl.
Mouthfeel: Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Despite body and creaminess, finishes dry and often a bit tart. Effervescent character from high carbonation. Refreshing, from carbonation, light acidity, and lack of bitterness in finish. No harshness or astringency from orange pith. Should not be overly dry and thin, nor should it be thick and heavy.
About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. In some versions, up to 5-10% raw oats may be used. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Other spices (e.g., chamomile, cumin, cinnamon, Grains of Paradise) may be used for complexity but are much less prominent. Ale yeast prone to the production of mild, spicy flavors is very characteristic. In some instances a very limited lactic fermentation, or the actual addition of lactic acid, is done.
Hoegaarden Wit, St. Bernardus Blanche, Celis White, Vuuve 5, Brugs Tarwebier (Blanche de Bruges), Wittekerke, Allagash White, Blanche de Bruxelles, Ommegang Witte, Avery White Rascal, Unibroue Blanche de Chambly, Sterkens White Ale, Bell’s Winter White Ale, Victory Whirlwind Witbier, Hitachino Nest White Ale
http://www.bjcp.org
<_MOD_>2013-03-30
Single Infusion, Medium Body, No Mash Out
243.3903374
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).
<_MOD_>2013-03-30
steps
7432
1
1
7149
1
<_XName>steps
16
<_MOD_>2013-06-10
Mash In
0
699.9461159
152.0000000
60.0000000
45.0000000
0.0000000
0.1200000
980.6010070
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
243.3903374
162.1333268
0.0000000
<_TExpanded>1
0
980.6010070
70.5479360
0.1200000
<_MOD_>2013-03-30
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_>2013-03-30
Corn Sugar
70.0000000
0
Corn Sugar
100.0000000
Use corn sugar for priming the beer
<_MOD_>2013-03-30
Ale, Single Stage
71.6000000
71.6000000
65.0000000
65.0000000
65.0000000
71.6000000
65.0000000
71.6000000
1
14.0000000
10.0000000
7.0000000
30.0000000
0
A simple single stage fermentation, often used by extract brewers or for classic ales.
<_MOD_>2013-03-30
Ingredients
7405
1
1
7182
11
<_XName>Ingredients
16
<_MOD_>1978-11-18
Lactic Acid (80%)
5
Mash pH
845.3456957
5
7.2000000
608.6489009
0.0000000
0.2500000
1
0
60.0000000
Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate.
1
0
1
<_MOD_>1978-11-19
Oat Hulls
DK
Lund
3
1
105.8218858
52.9109429
0.0000000
0.0000000
0.0000000
21.7391304
0
2
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
5.0000000
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.
75.0000000
0.0800000
<_MOD_>2013-06-12
Pilsner (Fuglsang)
Denmark
Fuglsang
0
1
0.0000000
77.6027163
1.7000000
82.2300000
0.0000000
31.8840580
0
3
1.2000000
4.4000000
110.0000000
10.9000000
0.0000000
0
1
100.0000000
Pilsner base malt for all pilsners, lagers. Highly modified malt.
75.0000000
0.3047571
Pilsner Liquid Extract
<_MOD_>2013-06-12
Wheat Malt, Pale (Weyermann)
Germany
Weyermann
0
1
120.9896895
77.6027163
2.0000000
82.2300000
0.0000000
31.8840580
0
4
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.
75.0000000
0.0781250
Wheat Liquid Extract
<_MOD_>2013-06-10
Wheat, Flaked
US
0
1
0.0000000
35.2739619
1.6000000
77.0000000
0.0000000
14.4927536
0
5
1.5000000
9.0000000
0.0000000
16.0000000
0.0000000
0
1
40.0000000
Flaked wheat adds to increased body and foam retention
Used in place of raw or torrified wheat for faster conversion and better yield.
May be used in small amounts to improve head retention and body
Examples: Belgian White beer, Wit
75.0000000
0.6049788
Wheat Liquid Extract
<_MOD_>2013-06-12
Goldings, East Kent
United Kingdom
1
2
5.4100000
3.5000000
70.0000017
0.8818491
1.2345887
35.0000000
60.0000000
0.0000000
Used for: General purpose hops for bittering/finishing all British Ales
Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor
Substitutes: Fuggles, BC Goldings
Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale Ale
17.8181121
6
0
1
10.9854402
<_MOD_>2013-06-12
Irish Moss
1
Clarity
845.3456957
1
10.0000000
640.0000000
0.0000000
0.2500000
0
0
10.0000000
Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.
1
0
7
<_MOD_>2013-06-10
Orange Peel, Sweet
0
Holiday Beers
845.3456957
1
25.0000000
640.0000000
0.0000000
0.2500000
0
0
10.0000000
Adds a Conitreau or Grand Marnier flavor to your beer. Used primarily in Belgian Strong Ale and Holiday Ales to add a sweet orange flavor and aroma.
1
0
8
<_MOD_>1978-11-18
Coriander Seed
0
Belgian Wit
845.3456957
1
20.0000000
640.0000000
25.0000000
0.2500000
0
0
10.0000000
Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel.
1
0
9
<_MOD_>2013-06-12
Saaz
Czech Republic
1
2
4.0000000
3.5000000
29.9999983
3.5273962
0.5291094
42.0000000
15.0000000
0.0000000
Used for: Pilsners and Bohemian style lagers
Aroma: Delicate, mild, clean, somewhat floral -- Noble hops
Substitutes: Tettnanger, Lublin
Examples: Pulsner Urquell
1.4008024
10
4
1
1.0000000
<_MOD_>2013-06-10
Belgian Wit Ale
White Labs
WLP400
4
0
0
1.2000000
1.0000000
0.0000000
58.0000000
11
1
2013-03-30
2013-03-01
100.0000000
74.0000000
78.0000000
67.0000000
74.0000000
0
0
0
5
2003-06-14
Belgian Wit
Phenolic and tart. The original yeast used to produce Wit in Belgium.
<_TExpanded>1
2
0
0
1.0480000
1.0170000
1.0180000
1.0110000
912.9733513
1.0500000
# Remove from inventory udført #
Tilsæt 2 kg havreskaller for at undgå stuck mash. Blødes op i varmt vand (ca. 70 grader) i 10 minutter og si efterfølgende vandet fra for at få det værste snavs skylles væk.
Brygdag 9/5-2013:
Havde sat 2 kg havreskaller i "blød" ved 70 grader. Det fyldte en hel del, så det endte med at vi lige hælde en skovlfuld fra inden indmæskning.
Der var beregnet 3L vand pr. kg malt (dvs. 16,2 L), og mht. justering af pH skulle der tilsættes 6,5 mL mælkesyre (80%) for at ramme den optimale pH i mæsken. Jeg havde dog ikke taget højde for den ekstra vandmængde til havreskallerne, så jeg sjussede mig frem til at der nok var omkring 18 L vand der skulle justeres. Derfor blev der i stedet tilsat 7,2 mL mælkesyre (80%) til 18 L mæskevand. Eftergydevandet gjorde vi ikke noget ved.
12.10: Indmæskning ved 67 grader. Første gang med STC-1000 termostaten, lidt usikkerhed omkring nøjagtigheden af temperaturen pga. "forsinkelse" før den reele temperatur når føleren i t-stykket efter hanen. Vi har dog indtrykket af at dette bryg har været under bedre, eller mere reel, temperaturkontrol.
Da vi bryggede udendøre havde gryden lidt svært ved at forblive i kog til at starte med. Det hjalp lige at hjælpe den på vej med en 1000W dypkoger. Vi spædede gryden til med lidt vand fra hanen, da der nåede at fordampe lidt. Efter humlen blev tilsat forblev gryden fint i kog.
9/6-2013:
FG: 1017 @ 23 grader C (1048-1017*0,132=~4,1% ABV)
Karboneret med 200g dextrose i 400 ml vand til 20 L. Target CO2 volume = 3 (gæret højt ved ca. 23+ grader). Det blev til 50 x 0,33 cl + 4 x 0,5 cl + 1 x 0,7 cl flasker.
30.0000000
3.0000000
5.3000000
6.0000000
1.0100000
30
155.0000000
0
1.0000000
50.7207417
1
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1