<_MOD_>1970-01-01 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2019-11-12 62 Happy Hour MortenBryg 2019-10-20 1990-06-01 /MortenBryg/ 1 1284.9328628 1 1098.9557379 1 0 0 4620 3600 -1 0 0 <_MOD_>2019-08-01 Danbrygger 43 bud 0 0 1758.3190470 160.1439600 1 0.1200000 0.0000000 0.0000000 1 1 1590.2442643 60.0000000 10.0000000 1 128.4925457 50.7207417 4.0000000 0.0000000 1352.5609082 33.8138278 0.0000000 70.0000000 100.0000000 0.0000000 0 0 <_MOD_>2019-08-01 Belgian-Style Quadrupel Belgian-Style Dubbel or Quadruple GABF 2015 2 78 -1 0 1.0840000 1.1200000 1.0140000 1.0200000 25.0000000 50.0000000 2.2000000 2.8000000 8.0000000 20.0000000 9.1000000 14.2000000 Belgian Quadrupels are amber to dark brown. Chill haze is acceptable at low serving temperatures. A mousse-like dense, sometimes amber head will top off a properly poured and served quad. Complex fruity aromas reminiscent of raisins, dates, figs, grapes and/or plums emerge, often accompanied with a hint of winy character. Hop aroma not perceived to very low. Caramel, dark sugar and malty sweet flavors and aromas can be intense, not cloying, while complementing fruitiness. Hop flavor not perceived to very low. Hop bitterness is low to low-medium. Perception of alcohol can be extreme. Complex fruity flavors reminiscent of raisins, dates, figs, grapes and/or plums emerge, often accompanied with a hint of winy character. Perception of alcohol can be extreme. Clove-like phenolic flavor and aroma should not be evident. Diacetyl and DMS should not be perceived. Body is full with creamy mouthfeel. Quadrupels are well attenuated and are characterized by the immense presence of alcohol and balanced flavor, bitterness and aromas. They are well balanced with savoring/sipping drinkability. Oxidative character if evident in aged examples should be mild and pleasant. <_MOD_>2019-08-01 Single Infusion, Light Body 352.7396800 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_>2019-08-01 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>2019-11-12 Mash In 0 1183.4907947 149.0000000 75.0000000 2.0000000 0.0000000 0.1200000 1758.3190470 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 352.7396800 157.3599946 0.0000000 <_MOD_>2019-08-01 Mash Out 2 0.0000000 170.6000000 10.0000000 2.0000000 0.0000000 0.1200000 1758.3190470 72.0000000 0.0000000 149.0000000 72.0000000 1183.4907947 352.7396800 170.6000000 0.0000000 <_TExpanded>1 0 0 1758.3190470 160.1439600 0.1200000 <_MOD_>2019-08-01 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 <_MOD_>2019-08-01 Table Sugar 70.0000000 0 Table Sugar 109.9000000 Table sugar has no water and is slightly more effective than corn sugar <_MOD_>2019-08-01 Ale, Three Stage 75.2000000 75.2000000 68.0000000 68.0000000 48.2000000 65.0000000 48.2000000 65.0000000 65.0000000 65.0000000 1 7.0000000 12.0000000 4.0000000 30.0000000 30.0000000 2 A three stage fermentation, used for more complex ales. <_MOD_>2019-08-01 Ingredients 7405 1 1 7182 11 <_XName>Ingredients 16 <_MOD_>2019-11-07 Viking Pilsner Malt Finland, Denmark, Sweden, Poland Viking Malt 0 0 1 0.0000000 1 0.0000000 310.4109184 2.0304569 81.5000000 0.0000000 54.8286604 0 1 1.5000000 4.5000000 76.0000000 10.5000000 0.0000000 0 1 100.0000000 60.0000000 0.1474174 <_MOD_>2019-11-07 CHÂTEAU CARA GOLD® Belgium Castle Malting® 0 0 1 0.0000000 1 0.0000000 35.2739680 60.9100000 78.0000000 0.0000000 6.2305296 0 2 0.0000000 8.0000000 0.0000000 0.0000000 0.0000000 0 1 20.0000000 Features: A dark Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Characteristics: Château Cara Gold® malt imparts a strong caramel-sweet aroma and unique toffee-like flavour, adding a rich amber colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability. Usage: Brown and dark beers. 120 EBC (European Brewing Convention) 45.6°L (Lovibond) %: Up to 20% of the mix Moisture % 8.0 Extract (dry basis) % 78.0 Wort colour EBC (°L) 110.0 (41.8) 130.0 (49.3) Saccharification time min normal 60.0000000 0.4819415 <_MOD_>2019-11-07 Chateau Cafe Belgium Castle Malting 0 0 1 0.0000000 1 0.0000000 3.5273968 253.8071066 75.0000000 0.0000000 0.6230530 0 3 1.5000000 3.4000000 0.0000000 11.7000000 0.0000000 0 0 10.0000000 Produz um sabor e aroma suave, de nozes e café nas cervejas. Adiciona complexidade a qualquer Ale escura. Também reforça a cor da cerveja. Para Stouts, Porters e um pouco em Brown Ales para toques de café torrado fresco. 60.0000000 0.5386405 <_MOD_>2019-11-07 Chateau Special B Belgium Castle Malting 0 0 1 0.0000000 1 0.0000000 3.5273968 152.2842640 76.4000000 0.0000000 0.6230530 0 4 1.5000000 3.9000000 0.0000000 0.0000000 0.0000000 0 1 10.0000000 Malte caramelo escuro belga muito especial, obtido por meio de um processo específico de dupla torrefação. Usado para produzir uma cor de vermelho a castanho escuro e corpo mais encorpado. Sabor e aroma singulares. Proporciona muita cor e sabor que lembra uva passa. Produz um sabor maltado rico e um toque de sabor de nozes e ameixa. Pode substituir o malte Château Chocolat e Château Black se o amargor não for desejado. Utilizado em Abadias, Dubbels, Porters, Doppelbocks e Brown Ales em até 10% da mistura de maltes 60.0000000 0.5386405 <_MOD_>2019-11-07 DME Golden Light (Briess) US Briess 4 2 1 0.0000000 1 0.0000000 169.3150464 2.0304569 97.0000000 0.0000000 29.9065421 0 5 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 0.2267960 <_MOD_>2019-10-21 Perle Germany 2 0 4.0000000 14.4000000 100.0000000 0.0000000 7.0547924 25.0000000 65.0000000 0.0000000 Perle has a spciy character, and the aroma is moderate and pleasing. Commonly compared to Hallertau Mittlefruh. Used for: German ales, lagers, Plisner, Alt, Maisbier, Dunkle, Kolsch Aroma: Delicate floral and fruity tones Substitutes: Northern Brewer, Perle (U.S.), Hallertau Mittelfruh, Hallertau Aroma Storage: Good 6-10% AA / 2.5-5% Beta 194.4406400 33.1678829 6 0 1 5.1029142 <_MOD_>2019-11-07 Muscovado sugar 2 2 1 0.0000000 1 0.0000000 28.2191744 40.6091371 75.0000000 30.0000000 4.9844237 0 7 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Tallene er bedste gæt. 80EBC er fra Beercalc 30.0000000 1.5592225 <_MOD_>2019-10-20 Protafloc 1 Clarity 1352.5609082 13 2.0000000 1352.5609082 0.0000000 1.5000000 0 0 10.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 0.0000000 1 0 8 <_MOD_>2019-11-07 Honey US 2 4 1 0.0000000 1 0.0000000 15.8732856 1.0000000 75.0000000 40.0000000 2.8037383 0 9 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 1 0 100.0000000 Can be used to lighten flavor and body when substituted for malt. Generally limit to 30% when used as an adjunct. Pasturize and add to primary during fermentation. Use up to 100% for meads. 40.0000000 1.7009700 <_MOD_>2019-10-18 Safebrew Abbey Ale DCL/Fermentis BE-256 0 1 2 0.0000000 3.0000000 0.0000000 10.0000000 38.5000000 10 1 2019-10-20 2019-08-31 200.0000000 81.0000000 83.0000000 59.0000000 68.0000000 0 0 0 5 2016-01-19 Abbey Ales Active dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas. To maintain the aromatic profile at the end of the fermentation crop the yeast as soon as possible after fermentation. 1.6600000 <_MOD_>2019-11-09 Yeast Nutrient 4 Fermentation 1352.5609082 13 2.0000000 640.0000000 0.0000000 11.0000000 2 2 28.0000000 Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. 0.0000000 1 0 11 <_TExpanded>1 0 <_MOD_>2019-08-01 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 2 0 0 1.0920000 1 1.0120000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 50% RO vand Første mæsk 55L = 27,5L RO, anden mæsk kun spargevand 22L = 11L RO i alt 39L RO vand. 10,5 kg pilsner mæsket giver ca. 40L væske på 1051 SG pre-boil ved 70% effektivitet. Det ser du til at være lig med 4,8 kg spray malt. Så det har jeg sat på opskriften her. Om det passer aner jeg ikke. Det gav ikke meget. Så det prøver vi nok ikke igen. 5L "vand" taget fra til decortion light og kogt ind til under 1L. SG kunne ikke måles med refrag. Det går kun til 1120. 35L bruges som mæskevand. Decortion light blev kogt ind til under 1L 100g Special B og café fra rest lager til at justere farven lidt op. Gær anbefales til brygning abbey øl, der er kendt for deres høje alkoholindhold. Gæringen fortsætter meget hurtigt og afslører subtile og afbalancerede aroma. Også egnet til fermentering i flasken. Flokkulering: høj Slutdensitet: Høj Gæring: 15-25 ° C Anbefalet dosis: på vigtigste gæring: 50-80 g / hl ved gæring på flaske: 2,5-5 g / hl Alcohol tolerance: 11 % Gærer ved stue temperatur ca. 21 grader for at se, om vi kan få lidt smag ud af BE-256. Får en Bordeaux vingær, når BE-256 giver op. Beersmith kan desværre ikke rigtigt følge med til denne opskrift. Så det bliver en del gætteri. Vi mæskede uden låg, så vi kunne omrøre jævnligt. Vand refrag: 30 min 1045 PH 5,69 45 min 1051 end 1051 34,5L "vand" malt hældt ved 56 grader Refrag: 40 min 1080 PH end mæsk 5,46 Start boil 44L Iltsten i danbrygger ved 33 grader i a. 15 minutter. Den nåede næppe til bunds. Dobbelt mæsk ser ikke rigtigt ud til at være besværet værd. Vingær tilsat efter 11 dage. Gærring: 24 grader første uge fladet til 20-21 grader de sidste 4 dage 8-10 grader 32 ½L flasker 3 1/3 flasker 15,5L i fad Karbonering 7,5g/L 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 0 0 3.4000000 0.0000000 30.0000000 <_TExpanded>1 0