<_PERMID_>0 <_MOD_>2021-06-17 Selections 7372 1 0 1 1 <_XName>Selections 16 <_PERMID_>184 <_MOD_>2021-06-17 97 Lichtenhainer MortenBryg 2021-05-24 1990-06-01 1 1284.9328628 1 1149.6767720 1 0 0 4620 3600 -1 0 0 <_PERMID_>0 <_MOD_>2021-05-10 Brewster Beacon 70 Mortenbryg forsøg 3 0 2197.9114758 352.7396800 1 0.1200000 33.8140227 0.0000000 1 1 1425.8246241 15.0000000 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_>2021-05-09 Lichtenhainer Historical Beer BJCP 2015 0 27 -1 5 1.0320000 1.0400000 1.0040000 1.0080000 5.0000000 12.0000000 2.5000000 3.2000000 3.0000000 6.0000000 3.5000000 4.7000000 A sour, smoked, lower-gravity historical German wheat beer. Complex yet refreshing character due to high attenuation and carbonation, along with low bitterness and moderate sourness. History: Originating in Lichtenhain, in Thüringen (central Germany). Height of popularity was towards the end of the 1800s, and was widely available throughout Thüringen. Like a pre-1840 Berliner Weisse. Style Comparison: In the same general historical lower-alcohol top-fermenting central European wheat beer family as Gose, Grodziskie, and Berliner weisse, has elements of all of them but having its own unique balance – sour and smoke is not found in any of the other beers. Not as acidic as Berliner weisse, probably more like a smoked Gose without coriander and salt, or a Grodziskie with Gose-like acidity. Aroma: Moderately strong fresh smoky aroma, light hints of sourness, medium-low fruity esters, possibly apples or lemons, moderate bready-grainy malt. The smoke character is stronger than the bready notes, and the smoke has a ‘dry’ character, like the remnants of an old fire, not a ‘greasy’ smoke. Appearance: Tall off-white head, rocky and persistent. Deep yellow to light gold color. Fair clarity, may be somewhat hazy. Flavor: Moderately strong fruity flavor, possibly lemons or apples. Moderate intensity, clean lactic tartness (no funk). Similar smoky character as aroma (dry wood fire), medium strength. Dry finish, with acidity and smoke in the aftertaste. Low bitterness; the acidity is providing the balance, not hops. Fresh, clean palate and slightly puckery aftertaste. The wheat character is on the low side; the smoke and acidity are more prominent in the balance. The lemony-tart/green apple flavor is strongest in the finish, with smoke a close second. Complex. Mouthfeel: Tingly acidity. High carbonation. Medium to medium-light body. Comments: Served young. Smoke and sour is an unusual combination that is not for everyone. Smoked barley malt, wheat malt, lactobacillus, top-fermenting yeast. Grists vary, but the wheat would typically be 30-50%. None listed http://www.bjcp.org <_PERMID_>0 <_MOD_>2021-05-09 Single Infusion, Light Body 289.2465376 72.0000000 212.0000000 72.0000000 5.4000000 170.6000000 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_>2021-06-17 steps 7432 1 1 7149 2 <_XName>steps 16 <_PERMID_>0 <_MOD_>2021-05-27 Mash In 0 1386.3749309 149.0000000 60.0000000 2.0000000 33.8140227 0.1200000 2197.9114758 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 289.2465376 154.7126630 0.0000000 <_PERMID_>0 <_MOD_>2021-05-28 Mash Out 2 0.0000000 170.6000000 20.0000000 2.0000000 0.0000000 0.1200000 2197.9114758 72.0000000 0.0000000 149.0000000 72.0000000 1420.1889536 289.2465376 170.6000000 0.0000000 <_TExpanded>1 0 0 0 0 0 0 2197.9114758 352.7396800 0.1200000 <_PERMID_>0 <_MOD_>2021-05-09 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_>2021-05-09 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_>2021-05-09 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_>2021-06-17 Ingredients 7405 1 1 7182 8 <_XName>Ingredients 16 <_PERMID_>0 <_MOD_>2021-05-23 Rice Hulls US 3 0 1 0.0000000 1 0.0000000 17.6369840 0.0000000 0.0000000 0.0000000 6.0975610 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. 15.0000000 0.8504850 <_PERMID_>0 <_MOD_>2021-05-24 Acidulated (Weyermann) Germany Weyermann 0 0 1 2.0000000 1 0.0000000 88.1849200 1.8000000 65.2000000 0.0000000 30.4878049 0 2 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 1 10.0000000 Used in Germany to lower PH levels without resorting to chemicals. Lowers mash pH levels, lightens color, improves flavor stability. 15.0000000 0.5556502 Pale Liquid Extract <_PERMID_>0 <_MOD_>2021-05-23 Vienna Malt Germany 0 0 1 0.0000000 1 0.0000000 70.5479360 3.5000000 78.0000000 0.0000000 24.3902439 0 3 1.5000000 4.0000000 50.0000000 11.0000000 0.0000000 0 1 90.0000000 Kiln dried malt darker than Pale Malt, but not as dark as Munich Malt Imparts a golden to orange color to the beer. 15.0000000 0.3543688 Pale Liquid Extract <_PERMID_>0 <_MOD_>2021-05-10 Viking Wheat Malt Finland, Poland Viking Malt 0 0 1 0.0000000 1 0.0000000 70.5479360 3.0456853 84.0000000 0.0000000 24.3902439 0 4 1.5000000 6.0000000 76.0000000 11.0000000 0.0000000 0 1 60.0000000 15.0000000 0.4110678 <_PERMID_>0 <_MOD_>2021-05-23 Viking Smoked Malt, beech wood Poland Viking Malt 0 0 1 0.0000000 1 0.0000000 42.3287616 5.0761421 82.0000000 0.0000000 14.6341463 0 5 1.5000000 9.0000000 0.0000000 10.5000000 0.0000000 0 1 30.0000000 15.0000000 0.5528152 <_PERMID_>0 <_MOD_>2021-05-24 Hallertau Blanc Germany 1 0 9.2000000 5.0000000 100.0000000 0.0000000 0.5291094 15.0000000 60.0000000 0.0000000 Floral and fruity with passion fruit, grapefruit, pineapple, grape and lemongrass overtones. One of several new German varieties with bold flavor profiles, perfect for American-style Ales. Used for: American style ale Substitutions: N/A Storage Unknown 194.4406400 3.0000000 0 9.1449339 6 0 1 5.1029142 <_PERMID_>0 <_MOD_>2021-05-28 Protafloc 1 Clarity 1352.5609082 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 7 <_PERMID_>0 <_MOD_>2021-05-28 Kaiser Imperial Yeast G02 0 0 0 0.0000000 1.0000000 0.0000000 10.0000000 79.0000000 8 1 2021-05-24 2021-05-09 200.0000000 73.0000000 77.0000000 56.0000000 65.0000000 0 0 0 5 2017-06-26 A traditional alt strain, Kaiser is ready to produce an array of German style beers. It will keep the beer clean and allow the delicate malt flavors and aromas to shine through. Characteristics of this strain make it a good choice for traditional Berliner weisse fermentations. Kaiser is a low flocking strain, so expect long clarification times, but very low diacetyl levels. 21.0000000 <_TExpanded>1 0 0 0 0 0 <_PERMID_>0 <_MOD_>2021-05-09 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 0 0 0 0 2 0 0 1.0460000 1 1.0190000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 50% RO vand 26L est-preboil 1037 A traditional alt strain, Kaiser is ready to produce an array of German-style beers. It will keep the beer clean and allow the delicate malt flavors and aromas to shine through. Characteristics of this strain make it a good choice for traditional Berliner Weisse fermentations. Kaiser is a low flocking strain, so expect long clarification times, but very low diacetyl levels. TEMP: 13-18C // FLOCCULATION: LOW // ATTENUATION: 73-77% 7-8G sukker/L Pre-boil refrag 1041. 3L starter direkte i. Ca. 19L i hver af to spande med grønt låg i garage ved ca, 17 grader. 2/6 SG 1020. Begge spande 17L/124g rørsukker = 7,3g/L 3 fade og 18 flasker med guld kapsel. 30.0000000 2.7000000 0.0000000 1 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0400000 1.0360000 30 155.0000000 0 1.0000000 101.4420681 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