<_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