<_PERMID_>0 <_MOD_>2023-06-20 Selections 7372 1 0 1 1 <_XName>Selections 16 <_PERMID_>1212 <_MOD_>2023-06-20 134 BarleyWine til fad dobbelt mæsk MortenBryg 2023-03-05 1990-06-01 1 1352.5609082 1 1000.8950721 1 0 0 4620 3600 -1 0 0 <_PERMID_>0 <_MOD_>2023-01-31 Brewster Beacon 70 Mortenbryg forsøg 3 0 2197.9114758 352.7396800 1 0.1200000 33.8140227 0.0000000 1 1 1510.3596808 90.0000000 10.0000000 0 1 67.6280454 0.0000000 4.0000000 0.0000000 1352.5609082 50.7210341 0.0000000 70.0000000 100.0000000 Vores eget gæt på, hvad data skal være. Delvist baseret på importeret Brewster Beacon 30 fil. 0.0000000 0 0 <_PERMID_>0 <_MOD_>2022-08-29 Engelsk barley wine Stærk øl DØLD 2022 1 9 -1 0 1.0800000 1.1990000 1.0180000 1.0320000 50.0000000 100.0000000 1.0000000 1.8000000 12.6904000 30.4569000 8.0000000 16.0000000 Den engelske version er domineret af en kraftig maltkarakter og frugtige noter. Øllet fremstår komplekst og vinøst. Der brygges hovedsageligt med en god pale ale malt som base og en vis mængde karamelmalt. Mørkere malttyper bør ikke udgøre en væsentlig del af malten, da farven typisk kommer af længere kogetid. Humlerne bør være engelske, fx Northdown, Target, East Kent Golding og Fuggles. Der bør benyttes en karakterfuld engelsk gær. Aroma: Middel til kraftig maltaroma med karakter af kiks og brødskorpe. Fraværende til svag humlearoma, af engelske typer. Middel til kraftigt niveau af frugtestere og alkohol, der giver et vinøst præg - ofte med noter af tørret frugt og hedvin. En sherryagtig oxideret note kan være en del af karakteren. DMS og diacetyl må ikke forekomme. Udseende: Kobberfarvet til rødbrun. Fraværende til medium skum. Klar til let tåget. Smag: Kraftig og kompleks maltsmag. Fraværende til svag humlesmag. Middel til kraftigt niveau af frugtestere, der har karakter af tørret frugt. Tydelig vinøs alkohol, som ikke må virke sprittet. Høj restsødme, som balanceres af en vis humlebitterhed. En let, frugtagtig syrlighed, der kan minde om tørret abrikos, kan forekomme. Krop: Fyldig krop. Lav karbonering. - Thomas Hardy's Ale, J. W. Lees Harvest Ale, Fullers Vintage Ale <_PERMID_>0 <_MOD_>2011-06-03 Single Infusion, Medium Body 405.6506320 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 33.8140227 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_PERMID_>0 <_MOD_>2023-06-20 steps 7432 1 1 7149 2 <_XName>steps 16 <_PERMID_>0 <_MOD_>2003-03-31 Mash In 0 1521.6141147 150.8000000 60.0000000 2.0000000 33.8140227 0.1200000 2197.9114758 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 405.6506320 158.2860765 0.0000000 <_PERMID_>0 <_MOD_>2003-03-31 Mash Out 0 0.0000000 172.4000000 20.0000000 2.0000000 0.0000000 0.1200000 2197.9114758 72.0000000 0.0000000 150.8000000 72.0000000 1555.4281374 405.6506320 172.4000000 0.0000000 <_TExpanded>1 0 0 0 0 0 0 2197.9114758 352.7396800 0.1200000 <_PERMID_>0 <_MOD_>2021-05-31 Malt 0 0 1 0.0000000 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 <_PERMID_>0 <_MOD_>2021-05-31 Table Sugar 70.0000000 0 Table Sugar 109.9000000 Table sugar has no water and is slightly more effective than corn sugar <_PERMID_>0 <_MOD_>2023-01-31 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 30.0000000 1 <_PERMID_>0 <_MOD_>2023-06-20 Ingredients 7405 1 1 7182 12 <_XName>Ingredients 16 <_PERMID_>0 <_MOD_>2018-08-27 Viking Pale Ale Malt Finland, Poland Viking Malt 0 0 1 0.0000000 1 0.0000000 282.1917440 3.0456853 80.0000000 0.0000000 45.7142857 0 1 1.5000000 4.5000000 65.0000000 10.5000000 0.0000000 0 1 100.0000000 Malted from 2-row spring barley. Malting parameters chosen to meet high degree of modification. Malt flavor contributes specially to malty, sweet and nutty notes. Somewhat lower amylase activity than with pilsner malt. Gives easy prosessing in single step mashings. 90.0000000 0.1927766 <_PERMID_>0 <_MOD_>2019-06-18 Viking Vienna Malt Finland, Poland Viking Malt 0 0 1 0.0000000 1 0.0000000 70.5479360 4.3147208 79.5000000 0.0000000 11.4285714 0 2 1.5000000 4.0000000 65.0000000 10.5000000 0.0000000 0 1 100.0000000 90.0000000 0.3543688 <_PERMID_>0 <_MOD_>2017-08-31 CHÂTEAU CRYSTAL® Belgium Castle Malting® 0 0 1 0.0000000 1 0.0000000 35.2739680 76.2000000 78.0000000 0.0000000 5.7142857 0 3 1.5000000 4.5000000 0.0000000 0.0000000 0.0000000 0 1 20.0000000 Features: Distinct Belgian aromatic malt with special caramelization developed by Castle Malting®. Particular germination process. Caramelized in several steps to develop unique aroma and flavour. Characteristics: This caramel-copper coloured malt provides a rich malt flavour and aroma to amber and dark lager beers. Compared to other traditional coloured malts, Château Crystal® has an even stronger diastatic power and imparts a smoother bitterness. Usage: Aromatic and coloured beers. Perfect for any beer in which high profile malt is required. Excellent choice for Belgian ales and German bock beer styles. Up to 20% of the mix. 150EBC (European Brewing Convention) 56.8°L (Lovibond) Moisture % 4.5 Extract (dry basis) % 78.0 pH 5.8 Wortcolour EBC (°L) 142.0 (53.8) 158.0 (59.8) 90.0000000 0.0000000 <_PERMID_>0 <_MOD_>2017-08-31 Chateau Abbey Belgium Castle Malting 0 0 1 0.0000000 1 0.0000000 17.6369840 22.8426396 80.4000000 0.0000000 2.8571429 0 4 1.5000000 4.2000000 20.0000000 11.5000000 0.0000000 0 1 10.0000000 O malte Château Abbey é a forma mais tostada de malte pale. Proporciona um sabor forte de pão assado, nozes e frutas. O malte Château Abbey possui um sabor amargo que é suavizado com o tempo, ganhando um sabor ainda mais intenso. O malte Château Abbey é geralmente usado em pequenas proporções nos grãos da moagem para o preparo de cervejas que exigem uma profundidade de cor mais substancial. Para Cervejas Pale Ale, Brown Porter e cervejas especiais; em uma ampla gama de cervejas britânicas. 90.0000000 0.0000000 Caramel/Crystal Malt - 20L <_PERMID_>0 <_MOD_>2019-07-29 DME Golden Light (Briess) US Briess 4 2 1 0.0000000 1 0.0000000 141.0958720 4.0000000 97.0000000 0.0000000 22.8571429 0 5 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 90.0000000 2.2396105 <_PERMID_>0 <_MOD_>2003-03-19 Candi Sugar, Clear Belgium 2 2 1 0.0000000 1 0.0000000 35.2739680 0.5000000 78.3000000 0.0000000 5.7142857 0 6 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. 90.0000000 0.0800000 <_PERMID_>0 <_MOD_>2003-03-19 Sugar, Table (Sucrose) US 2 2 1 0.0000000 1 0.0000000 35.2739680 1.0000000 100.0000000 0.0000000 5.7142857 0 7 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 10.0000000 White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer. 90.0000000 0.0800000 <_PERMID_>0 <_MOD_>2013-11-23 Hallertau Magnum Germany 0 0 12.8000000 6.5000000 50.0000000 0.0000000 3.5273962 17.5000000 90.0000000 0.0000000 German Hallertauer hybrid, widely used in Germany. Extremely appropriate for early boil additions. Used for: German ales and lagers, bitters, IPAs, pilsners, pale ales, stouts. Aroma: somewhat unnoticeable aroma; stable spicy flavor Substitutes: Hallertau Taurus, Columbus, Nugget Storage: Excellent (80%-85% AA after 6 months at 20 C) 12-14% AA / 4.5-5.5% Beta 194.4406400 3.0000000 0 53.3420134 8 0 1 7.0873808 <_PERMID_>0 <_MOD_>2021-04-13 East Kent Goldings (EKG) United Kingdom 2 0 5.7000000 3.5000000 34.9999994 0.0000000 2.4691773 35.0000000 25.0000000 0.0000000 Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English. Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine. Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding Storage: Good/Fair 965-80% AA after 6 months at 20 C) 4-7% AA / 1.9-2.8% Beta 194.4406400 3.0000000 0 10.8059739 9 0 1 6.8038856 <_PERMID_>0 <_MOD_>2018-07-14 Protafloc 1 Clarity 1352.5609082 13 1.0000000 1352.5609082 0.0000000 1.5000000 0 0 19.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 0.0000000 1 0 10 <_PERMID_>0 <_MOD_>2021-04-13 East Kent Goldings (EKG) United Kingdom 2 0 5.0000000 3.5000000 15.0000006 0.0000000 1.0582189 35.0000000 5.0000000 0.0000000 Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English. Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine. Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding Storage: Good/Fair 965-80% AA after 6 months at 20 C) 4-7% AA / 1.9-2.8% Beta 194.4406400 3.0000000 0 1.1649479 11 0 1 6.8038856 <_PERMID_>0 <_MOD_>2011-03-06 Nottingham Yeast Lallemand - 0 1 3 0.8000000 4.0000000 0.0000000 14.0000000 35.0000000 12 1 2023-03-05 2023-02-25 200.0000000 73.0000000 77.0000000 62.0000000 72.0000000 0 0 0 5 2003-06-13 Ales High flocculation - settles quickly. Very good reputation as a fast starter and quick fermenter. Clean and only slightly fruity. Some nutty flavor in bottled version. Relatively high attenuation. 1.6600000 <_TExpanded>1 0 0 0 0 0 <_PERMID_>0 <_MOD_>1970-01-01 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 0 0 0 0 2 0 0 1.0920000 1 1.0140000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 DME = første urt. Giver Lys Kandis mon noget almindelig sukker ikke gør? Det koster ca. 4 gange så meget. Vi burde koge i lang tid, men det har vi vist ikke tålmodighed til, så 90 minutter = lidt længere. Tynd decortion måske? Lallemand NOTTINGHAM HIGH PERFORMANCE ALE ATTENUATION RANGE 78 - 84 % TEMPERATURE RANGE 10 - 25°C (50 - 77°F) FLOCCULATION High ALCOHOL TOLERANCE 14% ABV Gærring ved 21-22 grader. 5L sparge Der var for meget urt. 8L i gryde til indkogning. Sukre opløst i indkogningsgryden. Derefter tilsat brygger 8L nye i gryde til indkogning ca. 40l i brew Monk 55L i stue ved ca. 21 grader. 12/3 Øl med SG på 1020 på vores nye fad fra Ærø whisky, der duftede vildt god. Den gærede desværre lidt endnu. Proppen blev sat løst i. Der var ikke øl nok til at gøre noget med resten, så det røg ud. Vi får ca. 30L ud af det. 20/6 Tappet fra fad: 5g sukker/L 2 x 9L fad 35 x 0,33L flaske 29,6L 30.0000000 2.3000000 0.0000000 1 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0360000 1.0360000 30 155.0000000 0 1.0000000 0.0000000 0 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 1 0 0 0 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 120 0 0 0 0 3.4000000 0.0000000 30.0000000 <_TExpanded>1 0 0 0 0 0