<_MOD_>2016-09-27 Recipes 7372 1 0 123 1 <_XName>Recipes 16 <_MOD_>2016-08-12 Lygten D(unkel)W(eizen) no.1 Kenneth Andersen Charlotte Andersen 2016-08-07 1992-02-01 693.1834704 1 642.4627287 1 0 0 1200 1800 0 0 <_MOD_>2016-08-12 32 liter rustfri 1082.0424905 282.1917440 1 0.1200000 33.8138278 0.0000000 0 1 1000.7484127 90.0000000 10.0000000 1 162.3063736 33.8138278 4.0000000 0.0000000 693.1834704 16.9069139 0.0000000 70.0000000 100.0000000 Mit første setup. Mæske/filter/urtkogning i samme gryde med hane og filter. HLT i 32 liter plastspand med liggeunderlag som isolering. (double som tappespand ved flaskning). 0 0 <_MOD_>2016-08-12 Dunkles Weissbier German Wheat Beer BJCP 2015 2 10 5 1.0440000 1.0560000 1.0100000 1.0140000 10.0000000 18.0000000 2.9000000 4.1000000 14.0000000 23.0000000 4.3000000 5.6000000 A moderately dark German wheat beer with a distinctive banana-and-clove yeast character, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish that encourages drinking. History: Bavaria has a wheat beer brewing traditional hundreds of years old, but the brewing right was reserved for Bavarian royalty until the late 1700s. Old-fashioned Bavarian wheat beer was often dark, as were most beer of the day. Pale weissbier started to become popular in the 1960s, but traditional dark wheat beer remained somewhat of an old person’s drink. Style Comparison: Reflecting the best yeast and wheat character of a weissbier blended with the malty richness of a Munich dunkel. The banana and clove character is often less apparent than in a weissbier due to the increased maltiness. Aroma: Moderate phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced. Optionally, a low to moderate vanilla character and/or faint bubblegum notes may be present, but should not dominate. Hop aroma ranges from low to none, and may be lightly floral, spicy, or herbal. A light to moderate wheat aroma (which might be perceived as bready, doughy or grainy) may be present and is often accompanied by a caramel, bread crust, or richer malt aroma. The malt aroma may moderate the phenols and esters somewhat. Appearance: Light copper to mahogany brown in color. A very thick, moussy, long-lasting off-white head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. Suspended yeast sediment can contribute to cloudiness. Flavor: Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or faint bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready, doughy, or grainy flavor of wheat is complementary, as is a richer caramel, toast, or bread crust flavor. The malty richness can be low to medium-high, and supports the yeast character. A roasted malt character is inappropriate. A spicy, herbal, or floral hop flavor is very low to none, and hop bitterness is very low to low. Well-rounded, flavorful, often somewhat malty palate with a relatively dry finish. Mouthfeel: Medium-light to medium-full body. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish, aided by moderate to high carbonation. Effervescent. Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a weissbier. Often known as dunkelweizen, particularly in the United States. History: Bavaria has a wheat beer brewing traditional hundreds of years old, but the brewing right was reserved for Bavarian royalty until the late 1700s. Old-fashioned Bavarian wheat beer was often dark, as were most beer of the day. Pale weissbier started to become popular in the 1960s, but traditional dark wheat beer remained somewhat of an old person’s drink. By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich, Vienna, or dark or caramel wheat malts, or Pilsner malt with color malt. A decoction mash is traditional, but infrequently used today. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. Ayinger Ur-Weisse, Ettaler Weissbier Dunkel, Franziskaner Hefe-Weisse Dunkel, Hacker-Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen, Weihenstephaner Hefeweissbier Dunkel http://www.bjcp.org <_MOD_>2016-08-12 Step Infusion DW (Weyermann) 186.9522000 60.8000000 212.0000000 60.8000000 5.4000000 168.8000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 Trinmæskning fra Weyermann Amber Weizen <_MOD_>2016-08-12 steps 7432 1 1 7149 6 <_XName>steps 16 <_MOD_>2016-09-25 Acid Rest 0 642.4802185 98.6000000 20.0000000 0.0000000 0.0000000 0.1200000 1082.0424905 60.8000000 282.1917440 0.0000000 60.8000000 0.0000000 186.9522000 104.2819899 0.0000000 <_MOD_>2016-09-25 Protein Rest 2 0.0000000 122.0000000 35.0000000 5.0000000 0.0000000 0.1200000 1082.0424905 60.8000000 282.1917440 152.0000000 60.8000000 642.4802185 186.9522000 122.0000000 0.0000000 <_MOD_>2016-09-25 Beta Emylase 2 0.0000000 145.4000000 5.0000000 10.0000000 0.0000000 0.1200000 1082.0424905 60.8000000 282.1917440 122.0000000 60.8000000 642.4802185 186.9522000 145.4000000 0.0000000 <_MOD_>2016-09-25 Beta/Alpha Emylase 2 0.0000000 154.4000000 20.0000000 5.0000000 0.0000000 0.1200000 1082.0424905 60.8000000 282.1917440 145.4000000 60.8000000 642.4802185 186.9522000 154.4000000 0.0000000 <_MOD_>2016-09-25 Alpha Emylase 2 0.0000000 161.6000000 30.0000000 5.0000000 0.0000000 0.1200000 1082.0424905 60.8000000 282.1917440 154.4000000 60.8000000 642.4802185 186.9522000 161.6000000 0.0000000 <_MOD_>2016-09-25 Mash Out 2 0.0000000 170.6000000 10.0000000 5.0000000 0.0000000 0.1200000 1082.0424905 60.8000000 282.1917440 161.6000000 60.8000000 642.4802185 186.9522000 170.6000000 0.0000000 <_TExpanded>1 1 1082.0424905 282.1917440 0.1200000 <_MOD_>2016-08-12 Malt 0 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_>2016-08-12 Table Sugar 71.6000000 0 Table Sugar 109.9000000 Table sugar has no water and is slightly more effective than corn sugar <_MOD_>2016-08-12 Dunkelweizen 68.0000000 68.0000000 70.7000000 70.7000000 66.2000000 75.2000000 68.0000000 75.2000000 1 14.0000000 7.0000000 7.0000000 10.0000000 1 All steps in primary fermenter - age in bottles <_MOD_>2016-08-12 Ingredients 7405 1 1 7182 8 <_XName>Ingredients 16 <_MOD_>2016-09-25 Wheat Malt, Dark (Weyermann) Germany Weyermann 0 1 0.0000000 88.1850000 8.1218274 82.2300000 0.0000000 47.1698113 0 1 1.7000000 4.5000000 50.0000000 11.7000000 0.0000000 0 1 50.0000000 Darker wheat malt, used as a base malt in many wheat styles. Wheat beers, Koelsch, Alts. 90.0000000 0.4606794 Wheat Liquid Extract <_MOD_>2016-09-25 Pilsner (Fuglsang) Denmark Fuglsang 0 1 0.0000000 70.5480000 1.8781726 75.0000000 0.0000000 37.7358491 0 2 1.5000000 4.0000000 120.0000000 9.7000000 0.0000000 0 0 100.0000000 90.0000000 0.3189319 <_MOD_>2016-09-25 Carawheat (Weyermann) Germany Weyermann 0 1 0.0000000 10.5822000 60.9137056 80.0700000 0.0000000 5.6603774 0 3 0.0000000 3.9000000 0.0000000 0.0000000 0.0000000 0 0 15.0000000 Used in wheat beers and ales. A wheat version of crystal malt. Promotes fuller flavor, wheat malt aroma and enhanced color. 90.0000000 0.8504850 <_MOD_>2016-09-25 Munich I (Weyermann) Germany Weyermann 0 1 0.0000000 10.5822000 7.6142132 82.2300000 0.0000000 5.6603774 0 4 1.5000000 3.3000000 50.0000000 10.6000000 0.0000000 0 1 100.0000000 Light Munich malt. May be used as a base for many German beer styles. Fest beers, bocks, ales. Enhances malty flavour and aroma 90.0000000 0.8504850 Amber Liquid Extract <_MOD_>2016-09-25 Carafa Special II (Weyermann) Germany Weyermann 0 1 0.0000000 3.5274000 583.7563452 77.9000000 0.0000000 1.8867925 0 5 1.5000000 3.0000000 0.0000000 10.0000000 0.0000000 0 0 5.0000000 De-husked chocolate malt for a smoother flavor. Adds body, color, aroma. Dark beers, Alts, Bockbiers 90.0000000 0.8504850 <_MOD_>2016-09-25 Chocolate Wheat (Weyermann) Germany Weyermann 0 1 0.0000000 3.5274000 507.6142132 75.7400000 0.0000000 1.8867925 0 6 1.5000000 3.0000000 0.0000000 0.0000000 0.0000000 0 0 5.0000000 Chocholate malt made with a wheat base. Adds aroma and color. Alts and dark wheat beers. 90.0000000 0.8504850 <_MOD_>2016-08-31 Saaz U.S. 1 2 3.3000000 3.7500000 100.0000000 0.0000000 1.7636981 50.0000000 60.0000000 0.0000000 This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners. 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 19.3053398 7 0 1 0.0000000 <_MOD_>2016-09-25 Bavarian Weizen Yeast White Labs WLP351 4 0 0 1.2000000 1.0000000 0.0000000 65.0000000 8 1 2016-08-07 2016-06-21 100.0000000 73.0000000 77.0000000 66.0000000 70.0000000 0 0 0 5 2003-06-14 Bavarian Weizen and wheat beers. Former yeast lab W51 strain. Produces a classic German style wheat beer with moderately high, spicy, phenolic overtones reminiscent of cloves. 10.0000000 <_TExpanded>1 <_MOD_>2016-08-12 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 2 0 0 1.0550000 1 1.0130000 0 1.0180000 1 1.0130000 0 946.7871791 1 1.0400000 1 1.0500000 0 Brygdag, 7/8-2016, start ~10:00 19 liter vand til mæsk tilsat 4,85 mL Lactol (80%) og 2,1 g citronsyre (krystaller) 17 liter gydevand tilsat 5,65 mL Lactol og 2,4 g citronsyre 10:05 Mashing in 37°C (40C strike), 20 min (syrepause) 10:31 50°C, 35 min (protein pause) 11:10 63°C, 5 min (beta) 11:18 68°C (skød lidt over ~70C, men hurtigt droppet til 68C), 20 min (beta/alpha) 11:40 72°C, 15 min (jod test udført) (alpha) 12:00 mash-out 77°C, 10 min 12:10, vorlauf uden problemer med stuck sparge. Fint og rent efter ca. 5 liter 12:20 lautering startet 13:30 ca. 28 liter urt opsamlet (flydevægt ødelagt...) 14:05 fuld kog, en del skum og gas dæmpet i 3 omgange inden fuld gas 14:35 50 g Saaz 3,3% (opbevaret i fryser i utæt emballage siden 28/5-16 15:25 2 g servomyces og chiller 15:35 køling startet 15:55 køl slut 18,5 liter SG 1.061 Urt tilføjet 2 liter vand for at opnå 20,5 liter OG 1.055 Gær (WLP351) tilføjet direkte fra pakken. Gæren var opbevaret omkring frysepunktet natten over, og var klumpet delvist sammen :( 16:20 gærspand placeret i kummefryser, start temp på urt 22C. 20C som setpunkt opnået på et par timer. 20:30 let skum på overfladen 22:30 stadig let skum 8/8 7:00 kraftig krausen ~4cm - ingen aktivitet i gærlås 9/8 7:00 krausen ~1,5cm - lav aktivitet i gærlås - spandens låg slutter ikke ordentligt tæt! 11/8 let skum 13/8 let skum SG 1,022 21/8 temperatur hævet til 21,5C SG 1,020 23/8 verificeret temperatur med kviksølvtermometer (målt 22C, set temp 21,5C). SG 1,018 27/8 SG 1,014 29/8 SG 1,013 31/8 flaskning med 200g sukker tilsat for 3,5 vol. Flasket 19 liter ved FG 1,013. Karbonering 10 dage ved 24C - derefter kælderrum ca. 16C 30.0000000 9/9 Lidt for påtrængende gærsmag, men tydeligt en mørk hvedeøl på vej :) 18/9 PERFEKT :D Let, forfriskende øl med kaffe/chokolade noter. Den påtrængende gærsmag har fortaget sig, og der er kun hvad jeg vil forvente af en hefe hvedeøl. 3.5000000 5.2000000 0 5.2000000 88.0000000 0 5.9000000 1 1.0100000 0 1.0360000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1