<_MOD_>1978-07-27
Recipes
7372
1
0
123
1
<_XName>Recipes
16
<_MOD_>1978-09-11
#15 - Brownie
Morten Gade Sørensen
Søren Rastrup
2013-08-25
2013-08-26
743.9087260
676.2765565
0
0
3720
2700
0
0
<_MOD_>2013-07-04
25 ltr. Nimbus - RS270
980.6010070
70.5479360
1
0.1200000
0.0000000
0
1
899.6481985
60.0000000
8.0000000
1
82.0298416
42.2672848
4.0000000
0.0000000
743.9042122
0.0000000
0.0000000
75.0000000
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_>2013-07-04
Northern English Brown Ale
English Brown Ale
BJCP 2008
3
11
0
1.0400000
1.0520000
1.0080000
1.0130000
20.0000000
30.0000000
2.2000000
2.7000000
12.0000000
22.0000000
4.2000000
5.4000000
Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel. English brown ales are generally split into sub-styles along geographic lines.
Aroma: Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.
Appearance: Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan head.
Flavor: Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable.
Mouthfeel: Medium-light to medium body. Medium to medium-high carbonation.
English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.
Newcastle Brown Ale, Samuel Smith's Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie's Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale
http://www.bjcp.org
<_MOD_>2013-07-04
Single Infusion, Medium Body
163.6711834
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_>2013-07-04
steps
7432
1
1
7149
2
<_XName>steps
16
<_MOD_>1978-09-01
Mash In
0
405.7659340
150.8000000
60.0000000
2.0000000
0.0000000
0.1200000
980.6010070
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
163.6711834
162.3783372
0.0000000
<_MOD_>1978-11-20
Mash Out
0
229.0683559
167.0000000
10.0000000
2.0000000
0.0000000
0.1200000
980.6010070
72.0000000
0.0000000
150.8000000
72.0000000
405.7659340
163.6711834
199.9127089
0.0000000
<_TExpanded>1
0
980.6010070
70.5479360
0.1200000
<_MOD_>2013-07-04
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_>1978-11-20
Corn Sugar
70.0000000
0
Corn Sugar
100.0000000
Use corn sugar for priming the beer
<_MOD_>1978-09-11
Ale, 7d @ 19C + 14d @ 20C
66.2000000
66.2000000
68.0000000
68.0000000
41.0000000
50.0000000
41.0000000
50.0000000
1
7.0000000
14.0000000
7.0000000
30.0000000
2
BrewPi styring. De 5 grader er pga. klaring ugen før tapning.
<_MOD_>2013-07-04
Ingredients
7405
1
1
7182
14
<_XName>Ingredients
16
<_MOD_>2013-09-22
Rødekro Vandværk
405.7659339
1
7.6000000
77.0000000
4.3000000
11.0000000
28.0000000
22.0000000
215.0000000
0.0000000
0.0000000
0.0000000
0.0000000
0.0000000
0.0000000
0.0000000
Vandprøve afgang vandværk 4. oktober 2012:
http://data.geus.dk/JupiterWWW/vandanalyse.jsp?anlaegid=117616&proeveid=1182909
1
<_MOD_>2013-09-22
Lactic Acid
5
Mash pH
777.7180400
5
2.0000000
640.0000000
988.0000000
0.2500000
1
0
70.0000000
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
2
<_MOD_>2013-09-22
Pale Malt (Fuglsang)
Denmark
Fuglsang
0
1
881.8490487
63.4931315
3.5532995
81.5000000
0.0000000
36.4372470
0
3
1.5000000
4.2000000
100.0000000
10.0000000
0.0000000
0
1
100.0000000
60.0000000
0.3047571
Pale Liquid Extract
<_MOD_>2013-09-22
Munich II (Weyermann)
Germany
Weyermann
0
1
87.1266937
38.8013581
8.5000000
82.2300000
0.0000000
22.2672065
0
4
1.6000000
3.1000000
25.0000000
10.7000000
0.0000000
0
1
100.0000000
Darker Munich Malt. Used as a base malt in many German beer styles. Fest beers, bocks and ales. Enhances malt flavour and aroma
60.0000000
0.3047571
Amber Liquid Extract
<_MOD_>1978-11-26
Pilsner Malt (Fuglsang)
Denmark
Fuglsang
0
1
804.2463324
38.8013581
1.7000000
82.2300000
0.0000000
22.2672065
0
5
1.2000000
4.4000000
110.0000000
10.9000000
0.0000000
0
1
100.0000000
Pilsner base malt for all pilsners, lagers. Highly modified malt.
60.0000000
0.3047571
Pilsner Liquid Extract
<_MOD_>2013-09-22
Oats, Flaked
US
0
1
28.2191695
10.5821886
1.0000000
80.0000000
0.0000000
6.0728745
0
6
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_>2013-09-22
Caraaroma (Weyermann)
Germany
Weyermann
0
1
17.6369851
6.7020528
178.0000000
73.5800000
0.0000000
3.8461539
0
7
0.0000000
3.6000000
0.0000000
0.0000000
0.0000000
0
0
15.0000000
Very dark caramel malt with aromatic properties. Adds deep red color and aroma. Amber ales, dark lagers, bocks. Substitute for "Belgian Special B" or 120L caramel malts.
60.0000000
0.0781250
<_MOD_>2013-09-22
Caramunich I (Weyermann)
Germany
Weyermann
0
1
5.2910943
5.2910943
51.0000000
77.9000000
0.0000000
3.0364373
0
8
0.0000000
5.5000000
0.0000000
0.0000000
0.0000000
0
0
10.0000000
German crystal malt. Adds maltiness, flavor, color and aroma.
60.0000000
0.0781250
<_MOD_>1978-11-27
Perle
Germany
0
2
6.8000000
4.7500000
45.4545455
2.8219170
0.8818490
15.0000000
60.0000000
0.0000000
Used for: General purpose bittering for US and German ales, lagers
Aroma: Slightly spicy, pleasant aroma, minty
Substitutes: Chinook, Galena, Northern Brewer
Examples: Sierra Nevada Pale Ale, Pale Bock
17.3077557
9
0
1
9.2844688
<_MOD_>2013-09-22
Candi Sugar, Clear
Belgium
2
1
17.6369810
10.5821886
0.5000000
78.3000000
60.0000000
6.0728745
0
10
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
20.0000000
Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.
60.0000000
0.7370876
<_MOD_>2013-09-22
Perle
Germany
0
2
6.8000000
4.7500000
27.2727273
2.8219170
0.5291094
15.0000000
15.0000000
0.0000000
Used for: General purpose bittering for US and German ales, lagers
Aroma: Slightly spicy, pleasant aroma, minty
Substitutes: Chinook, Galena, Northern Brewer
Examples: Sierra Nevada Pale Ale, Pale Bock
5.1528949
11
0
1
9.2844688
<_MOD_>2013-09-22
Irish Moss
1
Clarity
777.7180400
1
10.0000000
845.3456957
125.0000000
0.3500000
0
0
10.0000000
Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.
1
0
12
<_MOD_>2013-09-22
Perle
Germany
0
2
6.8000000
4.7500000
27.2727273
2.8219170
0.5291094
15.0000000
5.0000000
0.0000000
Used for: General purpose bittering for US and German ales, lagers
Aroma: Slightly spicy, pleasant aroma, minty
Substitutes: Chinook, Galena, Northern Brewer
Examples: Sierra Nevada Pale Ale, Pale Bock
2.0702249
13
0
1
9.2844688
<_MOD_>1978-11-20
London Ale
White Labs
WLP013
0
0
1
1.2000000
1.0000000
0.0000000
59.0000000
14
1
2013-08-25
2013-07-15
100.0000000
67.0000000
75.0000000
66.0000000
71.0000000
0
0
0
5
2003-06-14
Classic British Pale Ales, Bitters and Stouts
Dry, malty ale yeast. Produces a complex, oak flavored ester character. Hop bitterness comes through well.
<_TExpanded>1
2
0
0
1.0510000
1.0090000
1.0180000
1.0110000
912.9788910
1.0500000
#Remove from inventory udført#
20/08-2013: Gærstarter lavet med 1,5L vand kogt i 10 min. med 150g lys DME
Der tilsættes 2mL mælkesyre (80%) til 12L mæskevand (0,17mL/L) for at opnå en mæske pH på 5,4 med denne grain bill.
Brygdag 25/08-2013:
Der brygges med PID controlleren for første gang. Føleren var fra mit Peaktech multimeter og det fungerede fint.
10:37 - Mash in. Vandtemp = 72 grader C - måske lidt højt i forhold til at ramme de 66 grader efter malttilsætningen.
10:47 - Her fik vi først startet mæskepumpen.
11:45 - Temp hævet til 75 grader C i 10 min. Herefter mashout med tilsætning af 77 grader varme spargevand.
12:30 - Pumpen stoppes.
13:05 - Eftergydning stoppes.
13:55 - Urt koger. Bitterhumle tilsættes.
14:00 - Kandis tilsættes
21/09-2013: 9 liter tappet på Cornelius fad samt 31 x 0,33 flasker. Der blev lavet en sukkerblanding til 11 L øl med 87 g Dextrose i 200 ml vand. FG målt til 1009. (1051-1009*0,132=5,544 ~ 5,6% ABV)
30.0000000
2.6000000
5.4000000
6.0000000
1.0100000
30
155.0000000
0
1.0000000
40.5765934
1
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1