<_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