<_MOD_>2014-10-02 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2014-10-02 NandoBier Victor Coelho 2014-08-07 1992-02-01 /Braumeister 20L Victor Coelho/ 777.7180400 777.7180400 0 0 6000 600 0 0 <_MOD_>2014-01-24 Braumeister 20L VC 1352.5531131 141.0958720 1 0.1200000 0.0000000 0 1 959.1855827 80.0000000 10.0000000 1 92.9880265 25.3603709 4.0000000 0.0000000 777.7180400 0.0000000 0.0000000 75.0000000 100.0000000 Perfil BM20 Victor Coelho <_MOD_>2014-01-24 Style 0 0 1.0350000 1.0550000 1.0080000 1.0150000 10.0000000 30.0000000 2.2000000 2.8000000 2.0000000 10.0000000 2.0000000 5.0000000 <_MOD_>2014-01-24 NandoBier 176.3698400 71.9600000 204.8000000 71.9600000 5.2000000 168.0800000 0 100.0000000 0 0 1 0.0000000 1094.3127445 0 <_MOD_>2014-01-24 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>2014-01-25 Mash In 2 777.7180400 154.4000000 75.0000000 55.0000000 0.0000000 0.1200000 1352.5531131 71.9600000 141.0958720 168.0000000 71.9600000 0.0000000 176.3698400 154.4000000 0.0000000 <_MOD_>2014-07-29 Mash Out 2 0.0000000 168.8000000 10.0000000 15.0000000 0.0000000 0.1200000 1352.5531131 71.9600000 141.0958720 0.0000000 71.9600000 777.7180400 176.3698400 168.8000000 0.0000000 <_TExpanded>1 1 1352.5531131 141.0958720 0.1200000 <_MOD_>2014-01-24 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_>2014-01-24 Table Sugar 70.0000000 0 Table Sugar 109.9000000 Table sugar has no water and is slightly more effective than corn sugar <_MOD_>2014-01-24 Nando TPA Us-05 59.0000000 59.0000000 61.7000000 61.7000000 64.4000000 66.2000000 64.4000000 66.2000000 1 3.0000000 1.0000000 1.0000000 3.0000000 2 15ºC até 50% atenuação (1032) 16,5ºC até 75% atenuação (1022) 18 até 100% atenuação (1013 ) 19ºC Descanso diacetil 2-3 dias <_MOD_>2014-01-25 Ingredients 7405 1 1 7182 6 <_XName>Ingredients 16 <_MOD_>2014-05-01 *Munich II (Weyermann) Germany Weyermann 0 1 0.0000000 52.9109520 11.4213198 82.2300000 0.0000000 30.0000000 0 1 1.6000000 3.1000000 25.0000000 10.7000000 0.0000000 0 1 100.0000000 Darker Munich Malt. Used as a base malt in many German beer styles. Fest beers, bocks and ales. Enhances malt flavour and aroma 80.0000000 0.1743494 <_MOD_>2014-05-01 *Vienna Malt (Weyermann) Germany Weyermann 0 1 0.0000000 52.9109520 4.0609137 82.2300000 0.0000000 30.0000000 0 2 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. 80.0000000 0.1771844 <_MOD_>2014-01-24 Pilsner (Weyermann) Germany Weyermann 0 1 176.3698400 52.9109520 1.7000000 82.2300000 0.0000000 30.0000000 0 3 1.2000000 4.4000000 110.0000000 10.9000000 0.0000000 0 1 100.0000000 Pilsner base malt for all pilsners, lagers. Highly modified malt. 80.0000000 0.2091059 Pilsner Liquid Extract <_MOD_>2014-05-01 *Carapils (Weyermann) Germany Weyermann 0 1 176.3698400 17.6369840 2.0304569 80.0700000 0.0000000 10.0000000 0 4 1.5000000 4.9000000 0.0000000 0.0000000 0.0000000 0 0 40.0000000 Carafoam (also called Carapils) adds body and head retention without substantially altering flavor. Up to 10% for light beers, 40% for mashed beers 80.0000000 0.2364348 <_MOD_>2014-10-02 *Hallertauer Tradition Germany 1 0 6.0000000 4.0000000 100.0000000 0.0000000 0.8818492 50.0000000 70.0000000 0.0000000 Used for: German Ales, German/US/Canadian Lagers, Wheat Beers Aroma: Pleaseant, mild spicy flavor, clean, neutral flavor Substitutes: Crytsal, Liberty, Hallertauer Mittenfrueh 17.5680905 5 0 1 7.6543712 <_MOD_>2014-01-25 Safale American DCL/Fermentis US-05 0 1 1 1.7000000 2.0000000 0.0000000 6.0000000 6 1 2014-08-07 2014-01-01 200.0000000 73.0000000 80.0000000 59.0000000 75.0000000 0 0 0 5 2011-03-06 American ale, other clean finish ales American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. <_TExpanded>1 2 0 0 1.0480000 1.0100000 1.0180000 1.0110000 1995.0158418 1.0500000 Fermentação US-05 -Inocular à 15ᵒC e manter em 16º até chegar a 50% de atenuação (+/- 3 dias) Início:____/____ Fim: ____/____ -Subir 1ᵒC e deixe até atenuar ate 75% (17ᵒC) (+/-2 dias) Início:____/____ Fim: ____/____ -Subir 1ᵒC e deixe atenuar até 90% (18ᵒC) (+/- 1 dias) Início:____/____ Fim: ____/____ -Subir mais 1ᵒC e manter até 100% de atenuação (19ᵒC) (+/- 1 dias) Início:____/____ Fim: ____/____ -Subir mais 1ᵒC e manter por 3 dias. (19ᵒC) (3 dias) Início:____/____ Fim: ____/____ 0.0000000 2.5000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.2000000 0.0000000 0 710.0903844 903.9563306 75.0000000 25.0000000 6.1515313 6,4 EBC - 38,2 EBC 1.0487498 1 <_TExpanded>1