<_MOD_>2020-09-28 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2020-09-21 Berliner Vosse 2020-09-17 1992-02-01 1 144.6400000 1 640.0000000 0 0 0 3720 3600 -1 0 0 <_MOD_>2020-09-17 1 Gal Cooler + False Bottom 0 0 256.0000000 41.6000000 1 0.3000000 6.4000000 0.0000000 0 0 198.4000000 60.0000000 10.0000000 1 38.4000000 12.8000000 4.0000000 0.0000000 160.0000000 6.4000000 0.0000000 60.0000000 100.0000000 0.0000000 0 0 <_MOD_>2020-09-17 Berliner Weisse European Sour Ale BJCP 2015 1 23 -1 0 1.0280000 1.0320000 1.0030000 1.0060000 3.0000000 8.0000000 2.6000000 4.4000000 2.0000000 3.0000000 2.8000000 3.8000000 A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. Any Brettanomyces funk is restrained. History: A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. At one point, it was smoked and there used to be Märzen-strength (14 °P) version. Increasingly rare in German, but some American craft breweries now regularly produce the style. Style Comparison: Compared to a lambic, is generally not as acidic and has a clean lactic sourness with restrained to below sensory threshold funk. Also lower in alcohol content. Aroma: A sharply sour character is dominant (moderate to moderately-high). Can have up to a moderately fruity character (often lemony or tart apple). The fruitiness may increase with age and a light flowery character may develop. No hop aroma. The wheat may present as uncooked bread dough in fresher versions; combined with the acidity, may suggest sourdough bread. May optionally have a restrained funky Brettanomyces character. Appearance: Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention. Always effervescent. Flavor: Clean lactic sourness dominates and can be quite strong. Some complementary doughy, bready or grainy wheat flavor is generally noticeable. Hop bitterness is undetectable; sourness provides the balance rather than hops. Never vinegary. A restrained citrusy-lemony or tart apple fruitiness may be detected. Very dry finish. Balance dominated by sourness, but some malt flavor should be present. No hop flavor. May optionally have a restrained funky Brettanomyces character. Mouthfeel: Light body. Very high carbonation. No sensation of alcohol. Crisp, juicy acidity. Comments: In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8 °P. Often served with the addition of a shot of sugar syrups (mit schuss) flavored with raspberry (himbeer), woodruff (waldmeister), or Caraway schnapps (Kümmel) to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world. Wheat malt content is typically 50% of the grist (as is tradition with all German wheat beers) with the remainder typically being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus (various strains) provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is non-existent. Decoction mashing with mash hopping is traditional. German brewing scientists believe that Brettanomyces is essential to get the correct flavor profile, but this character is never strong. Bayerischer Bahnhof Berliner Style Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, The Bruery Hottenroth http://www.bjcp.org <_MOD_>2020-09-19 Single Infusion, Light Body, No Mash Out 26.3504612 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 1 100.0000000 0 1 1 0.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2020-09-19 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2020-09-22 Mash In 0 105.4018449 149.0000000 60.0000000 2.0000000 0.0000000 0.3000000 256.0000000 72.0000000 41.6000000 0.0000000 72.0000000 0.0000000 26.3504612 161.2130430 0.0000000 <_TExpanded>1 0 1 256.0000000 41.6000000 0.3000000 <_MOD_>2020-09-19 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 <_MOD_>2020-09-17 Keg 38.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2020-09-19 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 0 <_MOD_>2020-09-19 Ingredients 7405 1 1 7182 5 <_XName>Ingredients 16 <_MOD_>2020-09-21 Pilsner (2 Row) Ger Germany 0 0 1 0.0000000 1 0.0000000 13.1752306 2.0000000 81.0000000 0.0000000 50.0000000 0 1 1.5000000 4.0000000 110.0000000 11.0000000 0.0000000 0 1 100.0000000 German base for Pilsners and Bohemian Lagers 60.0000000 0.0800000 Pilsner Liquid Extract <_MOD_>2020-09-21 Wheat Malt, Ger Germany 0 0 1 0.0000000 1 0.0000000 13.1752306 2.0000000 84.0000000 0.0000000 50.0000000 0 2 1.5000000 4.0000000 95.0000000 12.5000000 0.0000000 0 1 60.0000000 Malted wheat base for use in all wheat styles 60.0000000 0.0800000 Wheat Liquid Extract <_MOD_>2020-09-21 Perle Germany 0 0 2.8000000 4.7500000 100.0000000 0.0000000 0.0616394 15.0000000 60.0000000 0.0000000 Used for: General purpose bittering for US and German ales, lagers Aroma: Slightly spicy, pleasant aroma, minty Substitutes: Chinook, Galena, Northern Brewer Examples: Sierra Nevada Pale Ale, Pale Bock 194.4406400 2.9999986 3 0 1 1.0000000 <_MOD_>2020-09-21 Fast Souring Lacto Giga Yeast GB110 0 0 1 0.0000000 1.0000000 0.0000000 10.0000000 7.0000000 4 1 2020-09-17 2020-09-17 100.0000000 40.0000000 40.0000000 68.0000000 98.0000000 0 0 0 5 2016-01-26 Saisons, Farmhouse Ales Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. We recommend brewing with GB110 in one of three ways. I) “Hot Start”: Pitch GB110 to wort at 98 F with little or no hops for 48-72 hrs. Wort may be soured before kettle boil or after. If soured before kettle boil, boil with hop additions as usual. If soured after kettle boil cool wort and pitch yeast. II) “Co-Pitch”: Pitch GB110 into a primary with yeast of your choice at 68-72 F. Wort that is less than 1050 and 7 IBU will typically be very sour in 2-3 weeks. III) “Secondary”: Pitch GB110 after primary fermentation for an aged sour. Souring by this method typically requires several months. Adding simple sugars or fruit etc. will enhance souring in the secondary. 21.0000000 <_MOD_>2020-09-21 Voss Kveik Omega OYL-062 0 0 1 0.0000000 1.0000000 0.0000000 10.0000000 7.0000000 5 1 2020-09-17 2020-09-21 150.0000000 75.0000000 82.0000000 68.0000000 98.0000000 0 0 0 5 2016-02-03 Ales A traditional Norwegian “kveik” strain from the farmhouse brewery of Sigmund Gjernes in Voss, Norway, this strain (like OYL-057 HotHead) is capable of fermenting across a broad temperature range with little change in flavor profile. Voss Kveik is non-phenolic and produces a beer with moderate citrus notes. It would pair very well with citrusy and fruity hops. This strain is not fast at the low end of the range so don’t be afraid to pitch in the middle to upper part of the temperature range. 21.0000000 <_TExpanded>1 0 <_MOD_>2020-09-19 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 2 0 0 1.0330000 1 1.0050000 1 1.0180000 0 1.0110000 0 198.4000000 1 1.0250000 1 1.0250000 1 9/17 - Recipe creation, gameplan - I want a quick, easy sour beer, and a test of Voss’s acid tolerance, and a simple split brew day, and a way to rigorously test my mash tun’s heat retention, so here we are - By the books, besides the use of Voss - The gameplan: mash in the new tun without the HERMS system, and without the Boil Kettle - Thus, use the Anova for strike and sparge water, and bring just the Mash and HL Tuns, and some chems and a scale and refractometer and whatever else - Ferment and sour at 95˚ for a sprint-to-the-finish - Thus, maybe brew…tomorrow, meaning Friday? I have everything…I’ll think ‘pon it - This time, rack to a keg with finings instead of stirring them in hot 9/19 - Brew day - posthumous report: hit the numbers, had to bump the gravity by but a single point with DME, nothing else of note! 9/21 - Boil day - gravity and volume are basically on the money - pH was low, as expected, at 5.21 - should be okay, but next time I’ll just sour at a lower temp (per that link that has pH over time for different temps) 30.0000000 3.0000000 5.2000000 0 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 3.0000000 10.0000000 1.0300000 0 1 0 0 0 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0 0 3.4000000 0.0000000 30.0000000 <_TExpanded>1 0