<_PERMID_>0 <_MOD_>2021-02-28 Selections 7372 1 0 1 1 <_XName>Selections 16 <_PERMID_>160 <_MOD_>2021-02-28 87 Wit MortenBryg 2021-01-31 1990-06-01 1 1420.1889536 1 1251.1188401 1 0 0 4620 3600 -1 0 0 <_PERMID_>0 <_MOD_>2021-01-10 Brewster Beacon 70 Mortenbryg forsøg 3 0 2197.9114758 352.7396800 1 0.1200000 33.8140227 0.0000000 1 1 1476.5456581 60.0000000 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_>2021-01-10 Belgisk wit Hvedeøl DØLD 2019 3 7 -1 0 1.0440000 1.0500000 1.0060000 1.0100000 15.0000000 25.0000000 2.2000000 3.5000000 2.5380711 5.0761421 4.8000000 5.3000000 Traditionel belgisk hvedeøl, brygget med en stor andel umaltet hvede, med markant karakter af bitter appelsinskal og koriander. Aroma: Svag brødagtig aroma af hvede. Humlearoma bemærkes ikke. Middel til kraftig duft af koriander og appelsinskal. DMS og diacetyl må ikke forekomme. Udseende: Lys halmgul til halmgul. Kraftigt og holdbart skum. Let til kraftig tåget. Smag: Svag til middel brød- og kornagtig smag af umaltet hvede. Svag bitterhed fra både humle og appelsinskal. Middel til kraftig smag af koriander og appelsinskal. Der kan forekomme noter af vanilje. Øllet skal være tørt og kan have et svagt syrligt indslag af mælkesyre. Krop: Let til medium krop. Kraftig karbonering. - Hoegaarden Wit, St. Bernardus Blanche <_PERMID_>0 <_MOD_>2021-01-10 Wit 320.9931088 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_>2021-02-28 steps 7432 1 1 7149 3 <_XName>steps 16 <_PERMID_>0 <_MOD_>2021-01-16 Mash Step 0 1352.6826387 143.6000000 40.0000000 4.0000000 33.8140227 0.1200000 2197.9114758 72.0000000 352.7396800 0.0000000 72.0000000 0.0000000 320.9931088 151.5297091 0.0000000 <_PERMID_>0 <_MOD_>2021-01-11 Mash Step 0 0.0000000 154.4000000 15.0000000 4.0000000 0.0000000 0.1200000 2197.9114758 72.0000000 352.7396800 143.6000000 72.0000000 1386.4966614 320.9931088 154.4000000 0.0000000 <_PERMID_>0 <_MOD_>2021-01-16 Mash Step 0 0.0000000 170.6000000 20.0000000 4.0000000 0.0000000 0.1200000 2197.9114758 72.0000000 352.7396800 154.4000000 72.0000000 1386.4966614 320.9931088 170.6000000 0.0000000 <_TExpanded>1 0 0 0 0 0 1 2197.9114758 352.7396800 0.1200000 <_PERMID_>0 <_MOD_>2021-01-10 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_>2021-01-10 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_>2021-01-10 Wit 66.2000000 66.2000000 68.0000000 71.6000000 71.6000000 68.0000000 71.6000000 68.0000000 65.0000000 65.0000000 1 3.0000000 3.0000000 14.0000000 30.0000000 30.0000000 2 A three stage fermentation, used for more complex ales. <_PERMID_>0 <_MOD_>2021-02-28 Ingredients 7405 1 1 7182 11 <_XName>Ingredients 16 <_PERMID_>0 <_MOD_>2021-02-28 Lactic Acid 5 Mash pH 1386.4966614 5 10.0000000 640.0000000 0.0000000 0.2500000 1 0 60.0000000 Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. 88.0000000 1 0 1 <_PERMID_>0 <_MOD_>2021-01-11 Rice Hulls US 3 0 1 0.0000000 1 0.0000000 17.6369840 0.0000000 0.0000000 0.0000000 5.4945055 0 2 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. 60.0000000 0.5386405 <_PERMID_>0 <_MOD_>2021-01-11 Viking Pilsner Malt Finland, Denmark, Sweden, Poland Viking Malt 0 0 1 0.0000000 1 0.0000000 172.8424432 2.0304569 81.5000000 0.0000000 53.8461538 0 3 1.5000000 4.5000000 76.0000000 10.5000000 0.0000000 0 1 100.0000000 60.0000000 0.2551455 <_PERMID_>0 <_MOD_>2021-01-28 CHÂTEAU WHEAT BLANC Belgium Castle Malting® 0 0 1 0.0000000 1 0.0000000 56.4383488 2.3000000 83.0000000 0.0000000 17.5824176 0 4 0.0000000 5.5000000 0.0000000 14.0000000 0.0000000 0 1 30.0000000 Features: Wheat malt. Kilned at up to 80 - 85°C. Characteristics: Enhances the peculiar taste of wheat beers. Château Wheat Blanc malt is essential in making wheat beers but is also used in barley malt-based beers (3–5%) thanks to its protein level that gives the beer a fuller mouthfeel and enhanced head stability. Usage: Wheat beers, white, light beers, beers with low or no alcohol. Recommended max. proportion: up to 30% of the mix. 3.5 –5.5 EBC (European Brewing Convention) 1.9 –2.6°L (Lovibond) Moisture % 5.5 Extract (dry basis) % 83.0 Wortcolour EBC (°L) 5.5 (2.6) Postcoloration EBC (°L) 7.5 (3.4) Total Protein (dry malt) % 14.0 Soluble protein % 4.5- 5.5 Viscosity cp 1.9 pH 5.8-6.1 60.0000000 0.4110678 <_PERMID_>0 <_MOD_>2020-11-20 Wheat, Torrified US 0 0 1 0.0000000 1 0.0000000 56.4383488 1.7000000 79.0000000 0.0000000 17.5824176 0 5 1.5000000 9.0000000 0.0000000 16.0000000 0.0000000 0 1 40.0000000 Unmodified wheat that has been "popped" to open the kernels Used primarily in place of raw wheat when making Belgian White and Wit Faster conversion and higher yield than raw wheat Protein rest recommended when mashing 60.0000000 0.5528152 Wheat Liquid Extract <_PERMID_>0 <_MOD_>2021-01-28 Oats, Flaked US 0 0 1 0.0000000 1 0.0000000 17.6369840 1.0000000 80.0000000 0.0000000 5.4945055 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 60.0000000 0.5528152 Carafoam <_PERMID_>0 <_MOD_>2021-01-11 Saaz Tjekkiet 1 0 3.4000000 3.4000000 63.6363629 0.0000000 2.4691773 50.0000000 60.0000000 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 16.0220941 7 0 1 13.8912663 <_PERMID_>0 <_MOD_>2021-01-12 Saaz Tjekkiet 1 0 3.4000000 3.4000000 36.3636371 0.0000000 1.4109585 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 4.5429768 8 0 1 13.8912663 <_PERMID_>0 <_MOD_>2021-02-28 Orange Peel, Sweet 0 Holiday Beers 1352.5609082 1 30.0000000 640.0000000 0.0000000 0.2500000 0 0 15.0000000 Adds a Conitreau or Grand Marnier flavor to your beer. Used primarily in Belgian Strong Ale and Holiday Ales to add a sweet orange flavor and aroma. 0.0000000 1 0 9 <_PERMID_>0 <_MOD_>2021-02-28 Coriander Seed 0 Belgian Wit 1352.5609082 1 20.0000000 640.0000000 0.0000000 0.7400000 0 0 15.0000000 Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel. 0.0000000 1 0 10 <_PERMID_>0 <_MOD_>2021-02-28 Whiteout Imperial Yeast B44 0 0 0 0.0000000 1.0000000 0.0000000 10.0000000 79.0000000 11 1 2021-01-31 2021-01-10 200.0000000 72.0000000 76.0000000 62.0000000 72.0000000 0 0 0 5 2017-06-26 This is the strain for Belgian Wit style beers. Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal fermentation. 21.0000000 <_TExpanded>1 0 0 0 0 0 <_PERMID_>0 <_MOD_>2021-01-10 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 0 0 0 0 2 0 0 1.0500000 1 1.0080000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 50% RO vand 27l Baseret på Ommegang fra "The secrets of Master Brewers" side 161. Imperial Yeast B44 Whiteout ( Belgian Witbier ) Temp: 17-22C // Flocculation: Med-low // Attenuation: 72-76% 3 dag 19 grader, 1 dag 20, 1 dag 21 derefter 22 grader. Starter hældt af til 3L Gær lovlig kold da den blev tilsat. 39L + 3L starter = 42L I gærskab i de nye stålfade ved 19 grader luft. 7g sukker/L 1. Fad 18L 140g 2. fad 19L 146g 2 x 9L fad 38 x ½L flasker 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 135.2560908 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