<_PERMID_>0 <_MOD_>2020-07-23 Selections 7372 1 0 1 1 <_XName>Selections 16 <_PERMID_>118 <_MOD_>2020-07-23 74 Czech pilsner MortenBryg 2020-06-14 1992-02-01 1 1352.5609082 1 1183.4907947 1 0 0 4620 3600 -1 0 0 <_PERMID_>0 <_MOD_>2020-04-16 Danbrygger 43 bud 0 0 1758.3190470 160.1439600 1 0.1200000 0.0000000 0.0000000 1 1 1513.5914680 90.0000000 10.0000000 0 1 128.4925457 50.7207417 4.0000000 0.0000000 1217.2978018 33.8138278 0.0000000 70.0000000 100.0000000 0.0000000 0 0 <_PERMID_>0 <_MOD_>2020-04-16 Tjekkisk pilsner Lys lager DØLD 2019 3 1 -1 0 1.0460000 1.0520000 1.0120000 1.0170000 35.0000000 45.0000000 1.6000000 2.4000000 3.5532995 7.6142132 4.1000000 5.0000000 Tjekkisk pilsner fra små tjekkiske bryggerier er ofte mere humlet og mere diacetylpræget end de industrielt bryggede øl der typisk er tilgængelige i Danmark. Kendetegnet ved stor maltfylde og restsødme, samt brugen af saaz humle. Aroma: Svag til middel maltaroma af brød og kiks. Svag til middel, krydret humlearoma, af mellemeuropæiske humletyper. Fraværende til middel niveau af diacetyl. DMS må ikke forekomme. Udseende: Halmgul til gylden. Kraftigt og tykt skum. Klar til let tåget. Smag: Middel til kraftig maltsmag, med karakter af brød og kiks. Middel til kraftig humlesmag, med karakter af græs og krydderurter. Høj restsødme balanceres af middel til kraftig bitterhed. Krop: Medium krop. Medium karbonering, lavere end de fleste undergærede øltyper. - Pilsner Urquell, Budweiser Budvar,Staropramen Pilsner, Nørrebro Ceske Böhmer. <_PERMID_>0 <_MOD_>2020-04-16 Tjekkisk pilsner 276.9006488 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it. <_PERMID_>0 <_MOD_>2020-07-23 steps 7432 1 1 7149 4 <_XName>steps 16 <_PERMID_>0 <_MOD_>2020-07-23 Mash step 0 1137.6761753 143.6000000 40.0000000 2.0000000 0.0000000 0.1200000 1758.3190470 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 276.9006488 149.9481060 0.0000000 <_PERMID_>0 <_MOD_>1970-01-01 Mash step 2 0.0000000 154.4000000 10.0000000 2.0000000 0.0000000 0.1200000 1758.3190470 72.0000000 0.0000000 0.0000000 72.0000000 1137.6761753 276.9006488 154.4000000 205.6412074 <_PERMID_>0 <_MOD_>2020-07-23 Mash Step 0 0.0000000 161.6000000 20.0000000 4.0000000 0.0000000 0.1200000 1758.3190470 72.0000000 0.0000000 154.4000000 72.0000000 1137.6761753 276.9006488 161.6000000 0.0000000 <_PERMID_>0 <_MOD_>1970-01-01 Mash Out 2 0.0000000 168.8000000 10.0000000 10.0000000 0.0000000 0.1200000 1758.3190470 72.0000000 0.0000000 0.0000000 72.0000000 1137.6761753 276.9006488 168.8000000 0.0000000 <_TExpanded>1 0 0 0 0 0 0 1758.3190470 160.1439600 0.1200000 <_PERMID_>0 <_MOD_>2020-04-16 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_>2020-04-16 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_>2020-04-16 Lager, Single Stage 50.0000000 50.0000000 65.0000000 65.0000000 65.0000000 53.6000000 65.0000000 53.6000000 65.0000000 65.0000000 1 14.0000000 10.0000000 7.0000000 30.0000000 30.0000000 0 Single stage lager fermentation with a short diacytl ramp during aging <_PERMID_>0 <_MOD_>2020-07-23 Ingredients 7405 1 1 7182 13 <_XName>Ingredients 16 <_PERMID_>0 <_MOD_>1970-01-01 Rice Hulls US 3 0 1 0.0000000 1 0.0000000 5.2910952 0.0000000 0.0000000 0.0000000 1.9108280 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. 90.0000000 0.5386405 <_PERMID_>0 <_MOD_>1970-01-01 Viking Pilsner Malt Finland, Denmark, Sweden, Poland Viking Malt 0 0 1 0.0000000 1 0.0000000 246.9177760 2.0304569 81.5000000 0.0000000 89.1719745 0 2 1.5000000 4.5000000 76.0000000 10.5000000 0.0000000 0 1 100.0000000 90.0000000 0.2438057 <_PERMID_>0 <_MOD_>2020-07-23 Acid Malt Germany 0 0 1 2.0000000 1 0.0000000 10.5821904 3.0000000 58.7000000 0.0000000 3.8216561 0 3 1.5000000 4.0000000 0.0000000 6.0000000 0.0000000 0 1 10.0000000 Acid malt contains acids from natural lactic acids. Used by German brewers to adjust malt PH without chemicals to adhere to German purity laws. Also enhances the head retention. 90.0000000 0.5528152 Pale Liquid Extract <_PERMID_>0 <_MOD_>1970-01-01 CHÂTEAU CARA RUBY® Belgium Castle Malting® 0 0 1 0.0000000 1 0.0000000 7.0547936 25.3800000 77.0000000 0.0000000 2.5477707 0 4 0.0000000 8.0000000 0.0000000 0.0000000 0.0000000 0 1 20.0000000 Features: A medium Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Characteristics: Château Cara Ruby® malt imparts a rich caramel-sweet aroma and a toffee-like flavour, adding light amber to reddish 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 Ales, Brune des Flandres, Bock, Scottish Ales. 50 EBC (European Brewing Convention) 19.3°L (Lovibond) %: Up to 20% of the mix Moisture % 8.0 Extract (dry basis) % 77.0 Wort colour EBC (°L) 45.0 (17.4) 55.0 (21.2) 90.0000000 0.5528152 <_PERMID_>0 <_MOD_>1970-01-01 Caramunich II (Weyermann) Germany Weyermann 0 0 1 0.0000000 1 0.0000000 7.0547936 63.0000000 75.7400000 0.0000000 2.5477707 0 5 0.0000000 5.6000000 0.0000000 0.0000000 0.0000000 0 0 10.0000000 German crystal malt. Adds maltiness, aroma, color. 90.0000000 0.5528152 <_PERMID_>0 <_MOD_>2020-06-14 Saaz Tjekkiet 1 0 3.4000000 3.4000000 33.3333329 0.0000000 2.4691773 50.0000000 90.0000000 0.0000000 Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners Aroma: Seasoned herbal character Substitiutions: Czech Saaz, Polish Lublin, Sterling Storage: Poor 2-6% AA / 3-4.5% Beta 194.4406400 3.0000000 0 19.0023249 6 0 1 7.0873808 <_PERMID_>0 <_MOD_>1970-08-19 Saaz Tjekkiet 1 0 3.4000000 3.4000000 28.5714284 0.0000000 2.1164377 50.0000000 30.0000000 0.0000000 Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners Aroma: Seasoned herbal character Substitiutions: Czech Saaz, Polish Lublin, Sterling Storage: Poor 2-6% AA / 3-4.5% Beta 194.4406400 3.0000000 0 11.7016774 7 0 1 7.0873808 <_PERMID_>0 <_MOD_>2020-06-14 Protafloc 1 Clarity 1217.2978018 13 1.0000000 1352.5609082 0.0000000 1.5000000 0 0 15.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 0.0000000 1 0 8 <_PERMID_>0 <_MOD_>1970-08-19 Saaz Tjekkiet 1 0 3.2000000 3.4000000 23.8095239 0.0000000 1.7636981 50.0000000 15.0000000 0.0000000 Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners Aroma: Seasoned herbal character Substitiutions: Czech Saaz, Polish Lublin, Sterling Storage: Poor 2-6% AA / 3-4.5% Beta 194.4406400 3.0000000 0 5.9256956 9 0 1 7.0873808 <_PERMID_>0 <_MOD_>2020-06-14 Protafloc 1 Clarity 1217.2978018 13 1.0000000 1352.5609082 0.0000000 1.5000000 0 0 2.0000000 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_>2020-06-14 Saaz Tjekkiet 1 0 3.2000000 3.4000000 14.2857149 0.0000000 1.0582189 50.0000000 2.0000000 0.0000000 Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners Aroma: Seasoned herbal character Substitiutions: Czech Saaz, Polish Lublin, Sterling Storage: Poor 2-6% AA / 3-4.5% Beta 194.4406400 3.0000000 0 0.6058523 11 0 1 7.0873808 <_PERMID_>0 <_MOD_>2020-06-27 Yeast Nutrient 4 Fermentation 1217.2978018 1 20.0000000 640.0000000 0.0000000 1.1000000 2 2 0.0000000 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 12 <_PERMID_>0 <_MOD_>2020-07-23 Czech Pilsner 18 Gozdawa 1 1 2 0.0000000 4.0000000 0.0000000 10.0000000 15.5000000 13 1 2020-06-14 2020-04-16 200.0000000 68.0000000 80.0000000 48.2000000 68.0000000 0 0 0 5 2018-03-24 Optimal 12-14 C ABV max 6,9% 1.6600000 <_TExpanded>1 0 0 0 0 0 <_PERMID_>0 <_MOD_>2020-04-16 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 0 0 0 0 2 0 0 1.0500000 1 1.0060000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 70% RO vand 30L gærnærring tilsættes. Name Type of fermentation Temperature Optimal Temperature Attenuation Flocculation ABV Czech Pilsner 18 Bottom 9-20°C 12-14°C max. 80% High max. 6,9% For the decoction: Combine the malts, then transfer 2,5 kg of the malt to a pot. Add 10 liters of 65°C water to hit a mash temperature 62°C. Rest 20 minutes; add low heat to maintain the temperature or insulate the pot. Slowly bring the mash to a boil and boil for 10–15 minutes. Transfer the decocted mash to a lauter/mash tun and add just enough cold water to reduce the mash temperature to 65°C. Add the remaining 5.2 kg of malt with up to 20 liters of hot water to rest at 65°C for 45 minutes. (A thin liquid mash followed by minimal sparging produces a cleaner, drier beer than a thick mash followed by intense sparging. If your mash tun can’t hold the recommended mash water, reduce the mash water and increase the sparge water.) Sparge to collect about 40 liters of wort—or more, depending on your evaporation rate. Boil for 75 minutes, following the hops schedule Vi kogte i 90 minutter. Inspiration fra: https://beercalc.org/?t=151511 Lagerøl side 203 ser ud til at være samme opskrift som https://www.weyermann.de/downloads/pdf/rezepte/Weyermann%C2%AE_Bohemian_Pilsner_Infusion_english.pdf Den nøgne øl side 247 Ingen Carabohemian (som ser ud til at være det mest rigtige) i butikken. CaraMunich II siges at kunne bruges istedet. Men der ser ud til at mangle noget Toffee. Cara Ruby tilsat for Toffee. Cara mængden er til den høje side. Kompenserer forhåbentlig for for lidt dekortion. Vi glemte at sætte malt røret i, så det hele måttes skilles ad lige efter vi havde tilsat Pre-docortion og rensten af malt og vand. Pumpen satte ud (den blev stoppet til pga. vores brøler). Hånd cirkuleret under mashout. Mach vand 21L RO + 15L alimindeligt. Sparge 9L RO + 11L almimdeligt. 7g sukker/L 10L fra lille spand 25L fra store spand 36 ½L flasker ca. 17L i fade. 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