<_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