<_PERMID_>0 <_MOD_>2021-03-17 Selections 7372 1 0 1 1 <_XName>Selections 16 <_PERMID_>51 <_MOD_>2021-03-17 56 Berliner MortenBryg 2019-06-16 1990-06-01 /MortenBryg/Brygget/ 1 997.5136698 1 963.6996471 1 0 0 4620 1800 -1 0 0 <_PERMID_>0 <_MOD_>2019-04-02 BIAB - Standard 5 Gal/19 l Batch 3 0 1920.0000000 240.0000000 1 0.1200000 0.0000000 0.0000000 0 1 1106.6764482 30.0000000 10.0000000 0 1 181.7600000 96.0000000 4.0000000 0.0000000 879.1645903 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_>2019-04-03 Berliner weisse Syrlig øl DØLD 2017 5 12 -1 0 1.0250000 1.0320000 1.0040000 1.0060000 3.0000000 8.0000000 2.4000000 2.9000000 5.0000000 10.0470000 2.8000000 3.6000000 En let tysk hvedeøl med tydelig karakter af mælkesyre. Er ikke særlig kompleks sammenlignet med de øvrige syrlige stilarter. Aroma: Svag til middel syrlig aroma, som har karakter af mælkesyre og citronsaft. Humle bemærkes ikke. DMS og diacetyl må ikke forekomme. Udseende: Lys halmgul til halmgul. Kraftigt og holdbart skum. Let til kraftigt tåget. Smag: Ren og syrlig smag, med karakter af mælkesyre og citronsaft. Svag brødagtig og sødlig maltsmag. Humle bemærkes ikke. Krop: Let krop. Kraftig karbonering. - Kindl Berliner Weisse, Bayrischer Bahnhof Berliner Weisse, Mikkeller Drink'in Berliner. <_PERMID_>0 <_MOD_>2019-04-02 Single Infusion, Light Body, No Mash Out 155.2054592 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_PERMID_>0 <_MOD_>2021-03-17 steps 7432 1 1 7149 1 <_XName>steps 16 <_PERMID_>0 <_MOD_>2021-03-17 Mash In 0 845.3776188 149.0000000 10.0000000 2.0000000 0.0000000 0.1200000 1920.0000000 72.0000000 240.0000000 0.0000000 72.0000000 0.0000000 155.2054592 155.6923969 0.0000000 <_TExpanded>1 0 0 0 0 0 1 1920.0000000 240.0000000 0.1200000 <_PERMID_>0 <_MOD_>2019-04-02 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_>2019-04-02 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_>2019-04-02 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_>2021-03-17 Ingredients 7405 1 1 7182 6 <_XName>Ingredients 16 <_PERMID_>0 <_MOD_>2019-06-16 Lactic Acid 5 Mash pH 845.3776188 5 8.0000000 640.0000000 0.0000000 0.2500000 1 0 60.0000000 Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. 88.0000000 1 0 1 <_PERMID_>0 <_MOD_>2021-03-17 Viking Pilsner Malt Finland, Denmark, Sweden, Poland Viking Malt 0 0 1 0.0000000 1 0.0000000 77.6027296 2.0304569 81.5000000 0.0000000 50.0000000 0 2 1.5000000 4.5000000 76.0000000 10.5000000 0.0000000 0 1 100.0000000 30.0000000 0.1644271 <_PERMID_>0 <_MOD_>1970-01-01 Wheat Malt, Pale (Weyermann) Germany Weyermann 0 0 1 0.0000000 1 0.0000000 77.6027296 2.0000000 82.2300000 0.0000000 50.0000000 0 3 1.7000000 4.5000000 74.0000000 11.7000000 0.0000000 0 1 80.0000000 Pale wheat malt, used as a base malt in many wheat styles. Wheat beers, Koelsch, Alts. 30.0000000 0.3968930 Wheat Liquid Extract <_PERMID_>0 <_MOD_>1970-01-01 Saaz Tjekkiet 1 0 3.4000000 3.4000000 100.0000000 0.0000000 1.0582189 50.0000000 30.0000000 0.0000000 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 194.4406400 3.0000000 0 8.0209606 4 0 1 7.0873808 <_PERMID_>0 <_MOD_>1970-01-01 German Ale Wyeast Labs 1007 0 0 0 4.2000000 1.0000000 0.0000000 10.0000000 65.0000000 5 1 2019-06-16 2019-05-05 100.0000000 73.0000000 77.0000000 55.0000000 66.0000000 0 0 0 5 2003-06-14 German Ales, Alts, Kolsch, Dry Stout Crisp, dry finish with a mild flavor. 21.0000000 <_PERMID_>0 <_MOD_>2021-03-17 Lactobacillus buchneri Wyeast Labs 5335 0 0 1 1.7000000 1.0000000 0.0000000 10.0000000 98.7500000 6 1 2019-06-16 2019-05-05 100.0000000 78.0000000 82.0000000 60.0000000 95.0000000 0 1 0 5 2011-03-06 Belgian sout beers (secondary) Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cer 21.0000000 <_TExpanded>1 0 0 0 0 0 <_PERMID_>0 <_MOD_>2019-04-03 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 0 0 0 0 2 0 0 1.0300000 1 1.0050000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 50% RO vand 19L Urten blev mæsket torsdag 13/6 i Danbrygger. PH sænket med 8 ml mælkesyre. PH på vandet var 5,2. PH efter malten var tilsat var 5,42. Refrak under mæsk 1035. Ved nedkøling 77 grader var PH 5,64. Vi endte med for meget urt. ca. 27L blev hældt i gryde. Ca. 2,5L blev taget fra til gærstarter. Urten blev kogt i ca. 10 minutter for at fjerne uønskede bakterier. (kogt i gryde for at fjerne ilt fra overførsel fra Danbrygger til gryde, inden Lakto blev tilsat.) Wyeast 5335 i ca. 1,2L gærstarter tilsat gryden ved lidt under 30 grader. Der blev lagt et lag CO2 over urten. Grydens låg blev lukket med husholdnings film. Sat i gærringsskab ved 35 grader. SG = 1032 PH efter lakto inden kogning 3,35 Søndag kogt urten med humle som normalt. Nedkølning og 2,5L gærstarter tilsat som normalt. OG = 1030 Ca. 27L efter kogning + 2,5L starter = 29,5L Lactobacillus buchneri (Wyeast 5335) Description Lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderated levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. Always used in conjunction with S. cerevisiae and often with various wild yeast. attenuation: N/A alcohol tolerance: approx 9% flocculation: optimum fermentation temperature: 15-35°C German Ale (Wyeast 1007) Description True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl. attenuation: 73-77% alcohol tolerance: approx 11% flocculation: optimum fermentation temperature: 13-20°C Hoppe.beer anbefaler kellte sour i 3 dage. Så den plan går vi efter. http://sourbeerblog.com/designing-brewing-berliner-weisse/ I like to shoot for a pH range of 3.3-3.7. Sænk PH til 4,5. Det giver lakto en fordel i forhold til andre baktusser. (Vi satsede og og sænkede ikke PH efter mæsk.) PH 3 meget surt. Under 3,7 begynder de at være sure. The following is an excerpt with Jess Caudill, Brewer/Microbiologist, at Wyeast Laboratories, Inc. concerning usage of Wyeast 5335 and making a Berliner Weissbier. Use 5335. If using our 5335, don’t use ANY hops. You can always blend in some IPA or hopped wort after souring takes place if you really need some bitterness or hop flavor/aroma in the beer. From one 5335 pack, make a 1L starter with 1.020 DME sterile wort. No O2! Incubate at 90°F (32.22 °C) if possible for 5-7 days. Brew your 5 gallons of wort. Again… no hops. Sterilize the wort. (No need for sour mashes). Cool to 90°F (32.22 °C) and add 1L 5335 starter. No O2. Try to maintain 90°F (32.22 °C) for 5-7 days depending on how sour you want the beer. After 5-7 days, cool wort to around 68 (20C). Pitch with a low pH tolerant strain such as 1007 or 2124. No O2. Ferment for around 1-2 weeks… until you hit terminal. Package beer. If bottle conditioning, use 4021 as a bottling strains. Very tolerant to low pH. 28,5L fik 279g sukker = 9,8g/L 30.0000000 3.0000000 5.4200000 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