<_MOD_>1979-02-02
Recipes
7372
1
0
123
1
<_XName>Recipes
16
<_MOD_>2014-01-04
#18 - Bitter Spider
Morten Gade Sørensen
2014-01-04
2014-01-05
743.9042122
710.0903844
0
0
4320
900
0
0
<_MOD_>2014-01-04
25 ltr. Nimbus - RS270
980.6010070
70.5479360
1
0.1200000
0.0000000
0
1
920.1556589
75.0000000
8.0000000
1
82.0298416
42.2672848
4.0000000
0.0000000
743.9042122
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_>2014-01-04
Extra Special/Strong Bitter (English Pale Ale)
English Pale Ale
BJCP 2008
3
8
0
1.0480000
1.0600000
1.0100000
1.0160000
30.0000000
50.0000000
1.5000000
2.4000000
6.0000000
18.0000000
4.6000000
6.2000000
An average-strength to moderately strong English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A rather broad style that allows for considerable interpretation by the brewer. Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s finest product). Since beer is sold by strength in the UK, these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). In England today, “ESB” is a brand unique to Fullers; in America, the name has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) English-type ale. Hopping can be English or a combination of English and American. More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Fuller’s ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. Judges should not judge all beers in this style as if they were Fuller’s ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).
Aroma: Hop aroma moderately-high to moderately-low, and can use any variety of hops although UK hops are most traditional. Medium to medium-high malt aroma, often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed. May have light, secondary notes of sulfur and/or alcohol in some examples (optional).
Appearance: Golden to deep copper. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.
Flavor: Medium-high to medium bitterness with supporting malt flavors evident. Normally has a moderately low to somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high (any variety, although earthy, resiny, and/or floral UK hops are most traditional). Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. May have low levels of secondary malt flavors (e.g., nutty, biscuity) adding complexity. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol, and up to a moderate minerally/sulfury flavor. Medium-dry to dry finish (particularly if sulfate water is used). Generally no diacetyl, although very low levels are allowed.
Mouthfeel: Medium-light to medium-full body. Low to moderate carbonation, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.
Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. “Burton” versions use medium to high sulfate water.
Fullers ESB, Adnams Broadside, Shepherd Neame Bishop's Finger, Young’s Ram Rod, Samuel Smith’s Old Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire, Marston’s Pedigree, Black Sheep Ale, Vintage Henley, Mordue Workie Ticket, Morland Old Speckled Hen, Greene King Abbot Ale, Bateman's XXXB, Gale’s Hordean Special Bitter (HSB), Ushers 1824 Particular Ale, Hopback Summer Lightning, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Geary’s Pale Ale,
Cooperstown Old Slugger, Anderson Valley Boont ESB, Avery 14’er ESB, Redhook ESB
http://www.bjcp.org
<_MOD_>2014-01-04
Single Infusion, Medium Body
200.1797340
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).
<_MOD_>2014-01-04
steps
7432
1
1
7149
2
<_XName>steps
16
<_MOD_>2014-02-05
Mash In
0
505.8311078
149.0000000
70.0000000
2.0000000
0.0000000
0.1200000
980.6010070
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
200.1797340
160.1001446
0.0000000
<_MOD_>2014-02-05
Mash Out
0
0.0000000
167.0000000
10.0000000
2.0000000
0.0000000
0.1200000
980.6010070
72.0000000
0.0000000
149.0000000
72.0000000
505.8311078
200.1797340
167.0000000
0.0000000
<_TExpanded>1
0
980.6010070
70.5479360
0.1200000
<_MOD_>1978-08-24
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_>2014-01-04
Corn Sugar
70.0000000
0
Corn Sugar
100.0000000
Use corn sugar for priming the beer
<_MOD_>2014-01-04
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_>2014-01-04
Ingredients
7405
1
1
7182
8
<_XName>Ingredients
16
<_MOD_>2014-02-05
Rødekro Vandværk
507.2074174
1
7.4000000
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_>2014-02-05
Lactic Acid
5
Mash pH
743.9042122
5
4.5000000
640.0000000
980.0000000
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
2
<_MOD_>2014-02-05
Pale Malt (Fuglsang)
Denmark
Fuglsang
0
1
677.2599172
194.0067907
3.5532995
81.5000000
0.0000000
96.9162996
0
3
1.5000000
4.2000000
100.0000000
10.0000000
0.0000000
0
1
100.0000000
75.0000000
0.3047571
Pale Liquid Extract
<_MOD_>2014-02-05
Oats, Flaked
US
0
1
1.7636980
3.5273962
1.0000000
80.0000000
0.0000000
1.7621145
0
4
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
75.0000000
0.0800000
Carafoam
<_MOD_>2014-02-05
Caraaroma (Weyermann)
Germany
Weyermann
0
1
3.1746607
2.6455471
178.0000000
73.5800000
0.0000000
1.3215859
0
5
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.
75.0000000
0.0781250
<_MOD_>2014-02-05
Northern Brewer 2012
Germany
2
0
10.7000000
4.0000000
70.0000017
3.5273962
1.2345887
35.0000000
60.0000000
0.0000000
Also called Hallertauer Northern Brewers
Used for: Bittering and finishing both ales and lagers of all kinds
Aroma: Fine, dry, clean bittering hop. Unique flavor.
Substitutes: Hallertauer Mittelfrueh, Hallertauer
Examples: Anchor Steam, Old Peculiar,
40.8840888
6
0
1
6.5203903
<_MOD_>2014-02-05
Northern Brewer 2012
Germany
2
0
10.7000000
4.0000000
29.9999983
3.5273962
0.5291094
35.0000000
60.0000000
0.0000000
Also called Hallertauer Northern Brewers
Used for: Bittering and finishing both ales and lagers of all kinds
Aroma: Fine, dry, clean bittering hop. Unique flavor.
Substitutes: Hallertauer Mittelfrueh, Hallertauer
Examples: Anchor Steam, Old Peculiar,
8.7608755
7
4
1
6.5203903
<_MOD_>2014-02-05
SafAle English Ale
DCL/Fermentis
S-04
0
1
1
0.8000000
1.0000000
1.0000000
17.0000000
8
1
2014-01-04
2013-09-01
200.0000000
71.0000000
75.0000000
59.0000000
75.2000000
0
0
0
5
2003-06-14
Great general purpose ale yeast.
Fast starting, fast fermenting yeast. Quick attenuation helps to produce a clean, crisp, clear ale. Can be used in a wide range of ales.
<_TExpanded>1
2
0
0
1.0480000
1.0040000
1.0180000
1.0110000
912.9733513
1.0530000
# Remove from inventory udført #
Gæres i plastspand med gram.gadecs.com.
Log: http://beer.gadecs.com/brews/18_-_Bitter_Spider/
Karboneret med 57g dextrose i 400 ml vand til 20 L. Target CO2 volume = 1,5.
Brygdag: 04/01-2014. Impulsivt bryg, da vi var hurtigt færdige med B17 - Olga.
04/02-2014: Havde stået en uges tid i køleskab ved 2 grader for at klare/bundfælde. Den blev ret klar. Imponerende at den er gæret ned til FG = 1004 (måling korrigeret fra 1006 ved 7 grader).
Der blev tappet 30 x 0,33L (patent) + 12 x 0,5L (kapsel) + 9 x 0,5 (patent).
30.0000000
Fin ren smag. Gærspanden duftede en lille smule af æbler/frugt, da den for første gang blev åbnet siden den blev sat til gæring.
1.5000000
5.4000000
6.0000000
1.0100000
30
155.0000000
0
1.0000000
0.0000000
0
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1