<_PERMID_>0 <_MOD_>2020-08-16 Selections 7372 1 0 1 1 <_XName>Selections 16 <_PERMID_>120 <_MOD_>2020-08-16 M6 Braggot MortenBryg 2020-07-23 1990-06-01 1 676.2804541 1 630.9696637 1 0 0 4620 3600 -1 0 0 <_PERMID_>0 <_MOD_>2020-05-06 BIAB - Standard 5 Gal/19 l Batch 3 0 1014.4206811 105.8219040 1 0.1200000 0.0000000 0.0000000 0 1 807.3097921 60.0000000 10.0000000 0 1 67.6280454 0.0000000 4.0000000 0.0000000 710.0944768 51.2000000 0.0000000 70.0000000 100.0000000 Sample Brew-In-A-Bag equipment profile set up for a 15 Gal/50 litre brew pot (diameter of 40cm or 16 inches) using a polyester grain bag to hold the grain. This profile should be used with the BIAB mash profiles available in the BeerSmith mash profiles area. The above assumes loose pellet hops and only clear, chilled wort transferred from the kettle using no trub management techniques. Experienced brewers should adjust 'Loss to Trub and Chiller' and 'Brewhouse Efficiency' accordingly to suit their trub management techniques. 0.0000000 1 0 <_PERMID_>0 <_MOD_>2020-05-06 Braggot Specialty Mead BJCP 2015 1 M4 -1 3 1.0350000 1.1700000 0.9900000 1.0100000 0.0000000 0.0000000 0.0000000 3.0000000 2.0000000 50.0000000 3.5000000 18.0000000 A Braggot is a mead made with malt. A harmonious blend of mead and beer, with the distinctive characteristics of both. A wide range of results are possible, depending on the base style of beer, variety of honey and overall sweetness and strength. Beer flavors tend to somewhat mask typical honey flavors found in other meads. OG, SRM and ABV will vary. A braggot is a mead made with both honey and malt providing flavor and fermentable extract. Originally, and alternatively, a mixture of mead and ale. A braggot can be made with any type of honey, and any type of base beer style. The malt component may be derived from grain or malt extracts. The beer may be hopped or not. If any other ingredients than honey and beer are contained in the braggot, it should be entered as an Experimental Mead. Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style; braggots made using other smoked ingredients (e.g., liquid smoke, chipotles) should be entered in the Experimental Mead style. Rabbit’s Foot Diabhal and Bière de Miele, Magic Hat Braggot, Brother Adams Braggot Barleywine Ale, White Winter Traditional Brackett http://www.bjcp.org <_PERMID_>0 <_MOD_>2020-05-06 BIAB, Full Body 105.8219040 71.9600000 212.0000000 71.9600000 5.2000000 168.0800000 0 95.0000000 1 0 1 0.0000000 869.3214278 1 Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile. <_PERMID_>0 <_MOD_>2020-08-16 steps 7432 1 1 7149 2 <_XName>steps 16 <_PERMID_>0 <_MOD_>2020-08-16 Saccharification 0 869.3214278 154.4000000 60.0000000 10.0000000 0.0000000 0.1200000 1014.4206811 71.9600000 105.8219040 0.0000000 71.9600000 0.0000000 105.8219040 159.2100038 0.0000000 <_PERMID_>0 <_MOD_>2020-08-16 Mash Out 2 0.0000000 168.0000000 10.0000000 7.0000000 0.0000000 0.1200000 1014.4206811 71.9600000 105.8219040 0.0000000 71.9600000 869.3214278 105.8219040 120.0000000 0.0000000 <_TExpanded>1 0 0 0 0 0 1 1014.4206811 105.8219040 0.1200000 <_PERMID_>0 <_MOD_>2020-05-07 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_>2020-05-06 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_>2020-05-06 Ale, Two Stage 68.0000000 68.0000000 67.0000000 67.0000000 65.0000000 68.0000000 65.0000000 68.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 30.0000000 0 <_PERMID_>0 <_MOD_>2020-08-16 Ingredients 7405 1 1 7182 7 <_XName>Ingredients 16 <_PERMID_>0 <_MOD_>2020-07-19 Vienna Malt (Weyermann) Germany Weyermann 0 0 1 0.0000000 1 0.0000000 105.8219040 3.0000000 82.2300000 0.0000000 52.6315789 0 1 1.8000000 3.7000000 50.0000000 10.9000000 0.0000000 0 1 100.0000000 Vienna base malt - used in many continental beer styles. Full bodied, golden color. 60.0000000 0.3543688 Pale Liquid Extract <_PERMID_>0 <_MOD_>2020-02-23 Huell Melon Germany 1 0 7.2000000 7.5000000 24.9999982 0.0000000 0.3527396 15.0000000 60.0000000 0.0000000 Distinct fruit characteristics including honeydew melon and strawberry flavors. An excellent consideration for varieties not necessarily associated with typical hop flavors. Substitutions: N/A Storage Unkonwn 194.4406400 3.0000000 0 10.5859578 2 0 1 2.0000000 <_PERMID_>0 <_MOD_>2020-07-19 Protafloc 1 Clarity 676.2804541 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 3 <_PERMID_>0 <_MOD_>2020-07-22 Huell Melon Germany 1 0 7.2000000 7.5000000 75.0000018 0.0000000 1.0582189 15.0000000 2.0000000 0.0000000 Distinct fruit characteristics including honeydew melon and strawberry flavors. An excellent consideration for varieties not necessarily associated with typical hop flavors. Substitutions: N/A Storage Unkonwn 194.4406400 3.0000000 0 2.6852631 4 0 1 2.0000000 <_PERMID_>0 <_MOD_>2020-07-12 Honey US 2 3 1 0.0000000 1 0.0000000 95.2397136 1.0000000 75.0000000 5.0000000 47.3684211 0 5 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. 5.0000000 0.0000000 <_PERMID_>0 <_MOD_>2020-07-22 Fermaid K 4 Yeast Nutrient 676.2804541 1 6.0000000 128.0000000 0.0000000 1.0000000 2 2 0.0000000 A formula including DAP, yeast hulls, free amino acids, sterols and micronutrients plus vitamins to aid in yeast growth. Used in conjunction with GoFerm and added during active fermentation. Use approx 1 gram/gallon (4 l). 1 tsp=4.7 grams. 0.0000000 1 0 6 <_PERMID_>0 <_MOD_>2020-08-16 Lalvin 71B-1122 Lallemand - Lalvin 71B-1122 2 1 2 0.8000000 1.0000000 0.0000000 15.1000000 6.0000000 7 1 2020-07-23 2020-05-06 200.0000000 73.0000000 77.0000000 59.0000000 86.0000000 0 0 0 5 2004-10-24 Young wines such as nouveau, blush and sugar white. Rapid starter with constant and complete fermentation. Ability to metabolize high amounts (20-40%) of malic acid. Partial metabolism of malic acid helps soften the wine. May produce significant esters, making it a good choice for concentrates. 1.6600000 <_TExpanded>1 0 0 0 0 0 <_PERMID_>0 <_MOD_>2020-05-06 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 0 0 0 0 2 0 0 1.0720000 1 1.0080000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 50% RO vand 13L Honning 6 x 0,45 = 2,7 Hvordan mon det går med så tynd en mask? Rehydrate Lalvin 71B in 5 times its weight of water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must. Notes: – The total rehydration duration should never exceed 45 minutes – Avoid cold shocking the yeast. The temperature drop between the must to be inoculated and the rehydration medium should never be higher than 10°C (in case of doubts, please contact your supplier or lallemand) – It is essential to rehydrate the yeast in a clean container. – Initial rehydration in must is not advisable. Saccharomyces cerevisiae var. cerevisiae Fermentation temperature: 15-30°C Short lag phase and moderate fermentation vigour. Low relative nitrogen demand (under controlled laboratory conditions)•Low production of H2S. Alcohol tolerance 14% v/v *subject to fermentation conditions. Low relative potential for SO2 production. High relative glycerol production. ------------------------------------------------------- Fermaid K er vigtig som gærnæring til næringsfattig most. I særdeleshed vigtig til mjød og hyldeblomstvin, der næsten ikke indeholder gærnæringsstoffer. Tilsæt 10gr/ 50 l. For normal vinfremstilling anbefales tilføjelse på Fermaid K med 5 gram pr 20 liter. For at opnå optimale resultater bør 2,5 gram Fermaid K pr 20 liter most lige efter at gær kultur er tilsat til mosten. Tilsæt derefter resten (2,5 gram/20 l) af Fermaid K når som helst mellem 1/3 og 1/2 af normalt gærings forløb. BEMÆRK: IKKE kombinere Fermaid K med rehydreret gær gæropløsning før podningen tilsættes mosten. --------------------------------------------- 22L start boil. 6g x 20L = 120g rørsukker. 56 x 33 cl = 18,66L 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