<_MOD_>1970-01-01 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2019-12-27 64 Cremet porter med røg MortenBryg 2019-12-08 1990-06-01 1 946.7926357 1 821.6807517 1 0 0 4620 3600 -1 0 0 <_MOD_>2019-10-25 Danbrygger 43 bud 0 0 1758.3190470 160.1439600 1 0.1200000 0.0000000 0.0000000 1 1 1472.9021619 71.0000000 10.0000000 1 128.4925457 50.7207417 4.0000000 0.0000000 1217.2978018 33.8138278 0.0000000 70.0000000 100.0000000 0.0000000 0 0 <_MOD_>2019-10-28 Porter Stout/porter DØLD 2019 4 8 -1 0 1.0460000 1.0630000 1.0120000 1.0200000 20.0000000 40.0000000 1.0000000 2.4000000 25.3807107 40.6091371 4.5000000 6.2000000 I håndbrygsammenhæng er forskellen på stout og porter, at stouten er præget af ristet byg og hårdt ristet karakter, mens porteren er rundere og blødere. I kommerciel sammenhæng bruges navnene stout og porter oftest i flæng. Aroma: Middel til kraftig maltaroma, der kan have karakter af toffee, karamel, chokolade og lakrids. Fraværende til svag humlearoma af engelske typer. Svag til middel niveau af frugtestere, som kan have karakter af tørret frugt. DMS og diacetyl må ikke forekomme. Udseende: Brun til mørkebrun. Kraftigt skum, der er cremefarvet til lys brun. Klar til let tåget. Smag: Middel til kraftig maltsmag, der kan have karakter af toffee, karamel, chokolade, kaffe, ristet brød og lakrids. Humlesmagen skal være fraværende til svag, og bitterheden skal være svag til middel. Krop: Medium til fyldig krop. Lav til medium karbonering. - Samuel Smith’s Taddy Porter, Fullers London Porter, Anchor Porter <_MOD_>2019-10-25 63-68 grader 366.8492672 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 <_MOD_>2019-10-25 steps 7432 1 1 7149 4 <_XName>steps 16 <_MOD_>2019-12-27 Mash Step 0 1195.1312121 122.0000000 20.0000000 4.0000000 0.0000000 0.1200000 1758.3190470 72.0000000 160.1439600 0.0000000 72.0000000 0.0000000 366.8492672 128.3614277 0.0000000 <_MOD_>2019-12-27 Mash Step 0 0.0000000 145.4000000 30.0000000 4.0000000 0.0000000 0.1200000 1758.3190470 72.0000000 160.1439600 122.0000000 72.0000000 1195.1312121 366.8492672 145.4000000 0.0000000 <_MOD_>2019-12-27 Mash Step 0 0.0000000 154.4000000 30.0000000 4.0000000 0.0000000 0.1200000 1758.3190470 72.0000000 160.1439600 145.4000000 72.0000000 1195.1312121 366.8492672 154.4000000 0.0000000 <_MOD_>2019-12-27 Mash out 2 0.0000000 170.6000000 10.0000000 4.0000000 0.0000000 0.1200000 1758.3190470 72.0000000 160.1439600 150.8000000 72.0000000 1195.1312121 366.8492672 170.6000000 0.0000000 <_TExpanded>1 0 1 1758.3190470 160.1439600 0.1200000 <_MOD_>2019-10-25 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_>2019-10-25 Table Sugar 70.0000000 0 Table Sugar 109.9000000 Table sugar has no water and is slightly more effective than corn sugar <_MOD_>2019-10-25 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 <_MOD_>2019-10-28 Ingredients 7405 1 1 7182 14 <_XName>Ingredients 16 <_MOD_>2019-12-10 Rice Hulls US 3 0 1 0.0000000 1 0.0000000 3.5273968 0.0000000 0.0000000 0.0000000 0.9615385 0 1 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 15.0000000 Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers. Hulls are neutral in flavor, body and color, and are inert Good for wheat beers, Wits, and others that have high protein mashes. It is recommended that 10-15% of the total grain bill weight be made up of rice hulls. This includes the weight of the hulls on rice malts that have their hulls intact. By weight, rice malts with hulls are 37.5% hull and 62.5% seed. Calculate the total weight of your grain bill and then calculate the total weight of the rice hulls already included to see if the total weight of the included rice hulls is already 10-15% of your grain bill weight. Add more rice hulls if necessary. 71.0000000 0.5386405 <_MOD_>2019-12-10 Viking Vienna Malt Finland, Poland Viking Malt 0 0 1 0.0000000 1 0.0000000 211.6438080 4.3147208 79.5000000 0.0000000 57.6923077 0 2 1.5000000 4.0000000 65.0000000 10.5000000 0.0000000 0 1 100.0000000 71.0000000 0.3543688 <_MOD_>2019-12-10 Viking Smoked Malt, beech wood Poland Viking Malt 0 0 1 0.0000000 1 0.0000000 70.5479360 5.0761421 82.0000000 0.0000000 19.2307692 0 3 1.5000000 9.0000000 0.0000000 10.5000000 0.0000000 0 1 30.0000000 71.0000000 0.5528152 <_MOD_>2019-12-10 Carafa Special III (Weyermann) Germany Weyermann 0 0 1 0.0000000 1 0.0000000 17.6369840 659.8984772 75.7400000 0.0000000 4.8076923 0 4 1.5000000 3.0000000 0.0000000 10.0000000 0.0000000 0 0 5.0000000 De-husked chocolate malt for a smoother flavour. Dark version. Adds color and aroma. Dark beers, Alts, Bockbiers 71.0000000 0.5528152 <_MOD_>2019-12-10 Carahell (Weyermann) Germany Weyermann 0 0 1 0.0000000 1 0.0000000 17.6369840 13.0000000 75.7400000 0.0000000 4.8076923 0 5 1.5000000 6.7000000 0.0000000 0.0000000 0.0000000 0 0 30.0000000 Light colored caramel malt. Adds body, color and aroma. Use up to 30% in low alcohol beers 71.0000000 0.4677668 <_MOD_>2019-12-10 Oats, Flaked US 0 0 1 0.0000000 1 0.0000000 17.6369840 1.0000000 80.0000000 0.0000000 4.8076923 0 6 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 71.0000000 0.0800000 Carafoam <_MOD_>2019-12-10 Rye Malt (Weyermann) Germany Weyermann 0 0 1 0.0000000 1 0.0000000 14.1095872 3.0000000 63.0000000 0.0000000 3.8461538 0 7 1.5000000 4.4000000 30.0000000 10.3000000 0.0000000 0 1 50.0000000 Rye malt for rye style beers. Up to 50% may be used in some rye styles. Adds distinctive rye flavor and aroma. 71.0000000 0.4535920 Caramel Rye (Weyermann) <_MOD_>2019-12-10 Chateau Special B Belgium Castle Malting 0 0 1 0.0000000 1 0.0000000 10.5821904 152.2842640 76.4000000 0.0000000 2.8846154 0 8 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 71.0000000 0.5528152 <_MOD_>2019-12-10 Roasted Barley (Thomas Fawcett) United Kingdom Thomas Fawcett & Sons 0 0 1 0.0000000 1 0.0000000 3.5273968 609.0000000 74.0000000 0.0000000 0.9615385 0 9 1.5000000 3.0000000 0.0000000 13.0000000 0.0000000 0 0 10.0000000 Deep roasted barley - adds the dry bitter flavor characteristic of Irish Stouts. 71.0000000 0.0781250 <_MOD_>2019-12-08 Centennial U.S. 0 0 10.2000000 4.0000000 26.5151521 0.0000000 1.2345887 40.0000000 60.0000000 0.0000000 Used for: General purpose bittering, aroma in American ales and Wheats Aroma: Floral, citrus aroma, spicy, clean bittering flavor Substitutes: Galena, Eroica, Nugget, Bullion Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot 194.4406400 23.5992094 10 0 1 4.7627199 <_MOD_>1970-06-07 Cascade U.S. 2 0 5.7000000 6.0000000 37.8787877 0.0000000 1.7636981 50.0000000 15.0000000 0.0000000 A hops with Northern Brewers Heritage Used for: American ales and lagers Aroma: Strong spicy, floral, grapefruit character Substitutes: Centennial Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale 194.4406400 9.3483155 11 0 1 4.0823313 <_MOD_>2019-12-27 Protafloc 1 Clarity 1217.2978018 13 1.0000000 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 12 <_MOD_>1970-06-07 El Dorado U.S. 2 0 12.4000000 7.5000000 35.6060602 0.0000000 1.6578762 20.0000000 3.0000000 0.0000000 Bred by CLS Farms, LLC, available on a larger scale for the first time during 2012 harvest. Fits the dual purpose/special mold. Used for: Experimental Ales Aroma: Tropical fruit flavors, intense aromas of stone fruits (pear, cherries), candy (Lifesavers), watermelon. Substitutions: None at this time Storage: Good 14-16% AA / 7-8% Beta 194.4406400 4.7910894 13 0 1 9.0718474 <_MOD_>2019-10-25 SafAle English Ale DCL/Fermentis S-04 0 1 1 0.8000000 2.0000000 0.0000000 10.0000000 6.0000000 14 1 2019-12-08 2019-10-25 200.0000000 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. 1.6600000 <_TExpanded>1 0 <_MOD_>2019-10-28 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 2 0 0 1.0650000 1 1.0140000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 50% RO vand 27L Ifølge Borg giver rug en cremet mundfølelse. https://haandbrygforum.dk/viewtopic.php?f=4&t=7138 Resten af vores El Dorado. Jeg læste i en NEIPA opskrift at proteinpause giver mere cremet mundfølelse. Det må prøves. 63-68 pauser for at få en mere udgæret øl. Den burde få fedme nok fra malten. Refrag målinger: Mashout 1047 ½ kog: Danbrygger 1053 Gryde 1065 4,5L urt over i gryde og kogt ind til ca. 2,3L SG 1105 Ca. 28L i en spand sat i bryggers ved ca. 20 grader. Karboneret med 158g/ 30L = 5,3g/L ( Nok mere 6,3g. Det endte kun med lidt under 25L.) 9L i fad 46 x 0,33L = 15,3L I alt: 24,3L 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