<_MOD_>2014-03-03 Recipes 7372 1 0 123 1 <_XName>Recipes 16 <_MOD_>2012-12-25 #9 - 67 Morten Gade Sørensen/Søren Rastrup 2012-12-23 2013-01-25 760.8111261 676.2765565 0 0 5520 2700 0 0 <_MOD_>1978-11-29 25 ltr. Nimbus - RS270 912.9733513 70.5479360 1 0.1200000 0.0000000 0 1 1066.6697225 105.0000000 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_>2012-12-25 Doppelbock Bock BJCP 2008 3 5 1 1.0720000 1.1120000 1.0160000 1.0240000 16.0000000 26.0000000 2.3000000 2.6000000 6.0000000 25.0000000 7.0000000 10.0000000 A very strong and rich lager. A bigger version of either a traditional bock or a helles bock. A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). The term “doppel (double) bock” was coined by Munich consumers. Many doppelbocks have names ending in “-ator,” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter. While most traditional examples are in the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers). Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation. Aroma: Very strong maltiness. Darker versions will have significant melanoidins and often some toasty aromas. A light caramel flavor from a long boil is acceptable. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. No diacetyl. A moderately low fruity aspect to the aroma often described as prune, plum or grape may be present (but is optional) in dark versions due to reactions between malt, the boil, and aging. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present. Appearance: Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs. Flavor: Very rich and malty. Darker versions will have significant melanoidins and often some toasty flavors. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager flavor with no diacetyl. Some fruitiness (prune, plum or grape) is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusels) should be very low to none. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish. Mouthfeel: Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness or astringency. Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Noble hops. Water hardness varies from soft to moderately carbonate. Clean lager yeast. Decoction mashing is traditional. Paulaner Salvator, Ayinger Celebrator, Weihenstephaner Korbinian, Andechser Doppelbock Dunkel, Spaten Optimator, Tucher Bajuvator, Weltenburger Kloster Asam-Bock, Capital Autumnal Fire, EKU 28, Eggenberg Urbock 23º, Bell's Consecrator, Moretti La Rossa, Samuel Adams Double Bock http://www.bjcp.org <_MOD_>2012-12-25 Single Infusion, Full Body 246.9177700 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_>2012-12-25 steps 7432 1 1 7149 3 <_XName>steps 16 <_MOD_>2013-03-30 Forsukringspause 0 617.5419228 145.4000000 90.0000000 2.0000000 0.0000000 0.1200000 912.9733513 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 246.9177700 156.0906792 0.0000000 <_MOD_>2013-03-30 Dextrinpause 0 -0.0000000 167.0000000 15.0000000 4.0000000 0.0000000 0.1200000 912.9733513 72.0000000 0.0000000 145.4000000 72.0000000 617.5419228 246.9177700 167.0000000 0.0000000 <_MOD_>2013-03-30 Udmæskning 0 246.8747511 168.0000000 10.0000000 2.0000000 0.0000000 0.1200000 912.9733513 72.0000000 0.0000000 167.0000000 72.0000000 617.5419228 246.9177700 170.8657716 0.0000000 <_TExpanded>1 0 912.9733513 70.5479360 0.1200000 <_MOD_>2012-12-25 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_>1978-11-29 Dextrose 70.0000000 0 Dextrose 85.0000000 <_MOD_>1978-12-03 Lager, Single Stage 54.0000000 54.0000000 65.0000000 65.0000000 65.0000000 60.0000000 65.0000000 40.0000000 1 14.0000000 10.0000000 7.0000000 30.0000000 0 Single stage lager fermentation with a short diacytl ramp during aging <_MOD_>2012-12-25 Ingredients 7405 1 1 7182 9 <_XName>Ingredients 16 <_MOD_>2013-03-30 Pale Malt (Weyermann) Germany Weyermann 0 1 0.0000000 105.8219040 3.3000000 82.2300000 0.0000000 38.9610403 0 1 1.5000000 4.4000000 100.0000000 10.1000000 0.0000000 0 1 100.0000000 Pale base malt for all ales and lagers. Good general purpose malt. 105.0000000 0.3047571 Pale Liquid Extract <_MOD_>2013-03-26 Pilsner (Weyermann) Germany Weyermann 0 1 0.0000000 105.8219040 1.7000000 82.2300000 0.0000000 38.9610403 0 2 1.2000000 4.4000000 110.0000000 10.9000000 0.0000000 0 1 100.0000000 Pilsner base malt for all pilsners, lagers. Highly modified malt. 105.0000000 0.3047571 Pilsner Liquid Extract <_MOD_>2013-03-26 Cara-Pils/Dextrine US 0 1 0.0000000 26.4554715 2.0000000 72.0000000 0.0000000 9.7402584 0 3 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Significantly increases foam/head retention and body of the beer. Also sold under the names "Dextrine" and "Cara-Foam" 105.0000000 0.0800000 <_MOD_>2013-03-26 Caramunich I (Weyermann) Germany Weyermann 0 1 0.0000000 8.8184905 51.0000000 77.9000000 0.0000000 3.2467528 0 4 0.0000000 5.5000000 0.0000000 0.0000000 0.0000000 0 0 10.0000000 German crystal malt. Adds maltiness, flavor, color and aroma. 105.0000000 0.0781250 <_MOD_>2013-03-26 Light Dry Extract US 4 1 0.0000000 17.6369810 8.0000000 95.0000000 0.0000000 6.4935056 0 5 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Pale dry malt extract for general purpose use. Use as base or to increase gravity of any full bodied ale or lager. 105.0000000 0.1900000 <_MOD_>2013-03-26 Muscovado sugar 2 1 0.0000000 7.0547936 40.6091371 100.0000000 0.0000000 2.5974027 0 6 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 10.0000000 Dark, unrefined brown sugar that contains molasses and other dark impurities. Great for brown ales and porters. Adds slight sweetness and smooth character. 105.0000000 0.0800000 <_MOD_>2013-03-30 Goldings, East Kent United Kingdom 1 2 5.6400000 3.5000000 51.8518518 2.2928075 2.4691773 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 31.3784262 7 0 1 10.9854402 <_MOD_>2013-03-30 Goldings, East Kent United Kingdom 1 2 5.4100000 3.5000000 48.1481482 2.2928075 2.2928075 35.0000000 15.0000000 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 6.9341609 8 4 1 10.9854402 <_MOD_>1978-10-15 American Lager Yeast White Labs WLP840 1 0 1 1.2000000 1.0000000 0.0000000 6.0000000 9 1 2012-12-23 2013-01-01 100.0000000 75.0000000 80.0000000 50.0000000 55.0000000 0 0 0 5 2003-06-14 All American Style Lagers -- both light and dark. Dry and clean with very slight apple fruitiness. Minimal sulfer and diacetyl. <_TExpanded>1 2 0 0 1.0760000 1.0230000 1.0230000 1.0110000 912.9733513 1.0680000 Gærstarter sat i gang d. 18/01-2013: 100g DME til 1,5 L vand kogt i 10 min. SG: 1030 (ville egentlig have haft 1040, så næste gang tilsættes mere DME). WLP840 tilsættes og gærstarter sættes på magnetomrører. Dagen før brygdagen sættes gærstarter i køleskab for bundfældning af gær. Brygdag: 20/01-2013 Om morgenen tages gærstarter ud af køleskab. Størstedelen af den klare væske over gæren dekanteres fra (SG: 1012). Gærstarteren omrystes og stilles på bordet til temperering. 12.15 - 18,5L vand opvarmes til 69 grader 13.00 - 7,7 kg malt (samt DME) tilsættes 13.10 - Mæsning ved 63 grader i 90 min. … 16.00 - Urt sættes i kog. Den er helt fyldt. OG måling inden tilsætning af Muscovado sukker er 1068 @ 20 grader. OG efter tilsætning af Muscovado sukker samt kogning er 1076 @ 20 grader. … 19.00 - 22,5 liter hældt på gæringspand @ 10 grader. Iltet godt igennem 3 sigter. Gærstartet tilsat. Står i køleskab ved 10 grader. 08/02-2013: Temp. i køleskab hævet til 12 grader 10/02-2013: Søndag aften. Køleskab slukkes for langsomt at hæve temperatur til stuetemperatur (så vi kan få gæren igang med at rydde op/diacetyl rest) 12/02-2013: Planlagt tappedag. Desværre var den slet ikke gæret færdig. SG var 1032, så den kom sidst på dagen tilbage på 10 graders køl. 16/02-2013: Stilles igen ved stuetemp. SG måling 1026 (eller mindre - havde ikke hældt nok op i måleglasset :). Den gæres færdig ved stuetemp. 22/02-2013: SG = 1023 24/02-2013: FG = 1023. ABV = 7%. 62 x 0,33L flasker. 15/03-2013: Flaskerne fik etiketter, og der blev prøvesmagt. Den er fint karboneret og smager virkelig godt på trods af at den ikke er modnet/lagret endnu. 30.0000000 Smagte på den i forbindelse med flaskning d. 16/3. Var fint karboneret og smagte godt! Også selvom den slet ikke er lagret/modnet endnu. 2.3000000 5.2000000 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