#022 Mothership 1 All Grain Ulf Reese Næsborg 25.0000000 30.0000000 90.0000000 60.0000000 Sylva 1 Australia 7.6000000 0.0170000 Boil Formerly Southern Saaz. Displays what's considered the traditional hoppy (with cedarwood notes) and spicy character of Saaz. Mostly an option for Southern Hemisphere brewers but an interesting variation on Saaz. Used for: Lagers Aroma: Complex and subtle, floral and herbal characteristics Substitutions: Hallertau Mittlefrüh, AU Helga Storage: Unknown 4-7.3% AA / 3-5% Beta Aroma
Leaf
4.0000000 15.0000000 17.00 g 0.00 g 60.0 min Summit 1 U.S. 17.0000000 0.0150000 Boil High alpha variety bred by American Dwarf Hop Assoc. Can be grown commercially on a low trellis. Aroma: Strong citrus, grapefruit notes. Substitutes: Warrior, Millenium, Columbus, Tomahawk, Zeus Bittering
Leaf
5.0000000 15.0000000 15.00 g 0.00 g 60.0 min Cluster 1 U.S. 7.0000000 0.0100000 Boil Used for: General purpose bittering hop Aroma: Floral, slightly spicy. Sharp aroma and sharp flavor Substitutes: Eroica, Galena Bittering
Leaf
4.8000000 16.0000000 10.00 g 0.00 g 60.0 min CHÂTEAU PILSEN 2RS 1 Grain 6.9999955 81.0000000 2.9550000 FALSE Belgium Castle Malting® Features: The lightest coloured Belgian malt. Produced from the finest European malting barley varieties. Kilned at up to 80 - 85°C. Characteristics: The lightest in colour, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Château Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt. Usage: All beer types %: Up to 100% of the mix 2.5 – 3.5 EBC (European Brewing Convention) 1.5 – 1.9°L (Lovibond) Moisture % 4.5 Extract (dry basis) % 81.0 Difference fine – coarse % 1.5-2.5 Wort colour EBC (°L) 3.5 (1.9) Post coloration EBC (°L) 4.0 (2.1)- 6.0 (2.8) Total Protein (dry malt) % 11.2 Soluble protein % 3.5-4.4 Kolbach Index % 35.0-45.0 Hartong 45° % 34.0-43.0 Viscosity cp 1.6 Ph 5.6-6.0 Diastatic power WK 250 Friability % 81.0 Glassiness (whole grains) % 2.5 PDMS 5.0 NDMA ppb 2.5 Filtration normal Saccharification time min 15 Clarity of wort clear 2.0000000 4.5000000 250.0000000 11.2000000 100.0000000 TRUE 0.0000000 7.00 kg 0.00 kg 1.0372600 3.0 EBC Munich Malt 1 Grain 1.9999987 80.0000000 17.7300000 FALSE Germany Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers 1.3000000 5.0000000 72.0000000 11.5000000 80.0000000 TRUE 0.0000000 2.00 kg 0.00 kg 1.0368000 17.7 EBC Amber Liquid Extract CHÂTEAU CRYSTAL® 1 Grain 0.4999997 78.0000000 150.1140000 FALSE Belgium Castle Malting® Features: Distinct Belgian aromatic malt with special caramelization developed by Castle Malting®. Particular germination process. Caramelized in several steps to develop unique aroma and flavour. Characteristics: This caramel-copper coloured malt provides a rich malt flavour and aroma to amber and dark lager beers. Compared to other traditional coloured malts, Château Crystal® has an even stronger diastatic power and imparts a smoother bitterness. Usage: Aromatic and coloured beers. Perfect for any beer in which high profile malt is required. Excellent choice for Belgian ales and German bock beer styles. Up to 20% of the mix. 150EBC (European Brewing Convention) 56.8°L (Lovibond) Moisture % 4.5 Extract (dry basis) % 78.0 pH 5.8 Wortcolour EBC (°L) 142.0 (53.8) 158.0 (59.8) 1.5000000 4.5000000 0.0000000 0.0000000 20.0000000 TRUE 0.0000000 0.50 kg 0.00 kg 1.0358800 150.1 EBC Wheat Malt, Ger 1 Grain 0.4999997 84.0000000 3.9400000 FALSE Germany Malted wheat base for use in all wheat styles 1.5000000 4.0000000 95.0000000 12.5000000 60.0000000 TRUE 0.0000000 0.50 kg 0.00 kg 1.0386400 3.9 EBC Wheat Liquid Extract CHÂTEAU ARÔME 1 Grain 0.1999999 78.0000000 99.9972000 FALSE Belgium Castle Malting® Features: Belgian aromatic malt. High germination temperature, kilning at up to 115°C to develop much aroma. Characteristics: Château Arôme malt provides a rich malty aroma and flavour to amber and dark lager beers. Compared to other traditional coloured malts, Château Arôme has a higher diastatic power and imparts a smoother bitterness. Usage: Special very aromatic beers. Up to 20% of the mix. 100 EBC (European Brewing Convention) 38.1°L (Lovibond) Moisture % 4.5 Extract (dry basis) % 78.0 Wortcolour EBC (°L) 95.0 (36.2) 105.0 (39.9) pH 5.8 0.0000000 4.5000000 0.0000000 0.0000000 20.0000000 TRUE 0.0000000 0.20 kg 0.00 kg 1.0358800 100.0 EBC Candi Sugar, Amber 1 Sugar 0.9999994 78.3000000 147.7500000 FALSE Belgium Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color. 1.5000000 4.0000000 120.0000000 11.7000000 20.0000000 FALSE 0.0000000 1.00 kg 0.00 kg 1.0360180 147.8 EBC Date Syrup 1 Sugar 0.4999997 100.0000000 150.0000000 TRUE 1.5000000 4.0000000 120.0000000 11.7000000 100.0000000 FALSE 0.0000000 0.50 kg 0.00 kg 1.0460000 150.0 EBC Whirlfloc Tablet 1 Fining Boil 1.320853 FALSE Clarity Aids in clearing yeast and chill haze. Easy to use tablet form. 1.32 Items 0.00 Items 15.0 mins 18.93 l Yeast Nutrient 1 Other Primary 0.006510 FALSE Fermentation Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. 1.32 tsp 0.00 tsp 0.0 mins 18.93 l Newcastle Dark Ale Yeast 1 Ale
Dry
0.0000000 FALSE Mangrove Jack's M03 17.7777778 22.2222222 Medium 68.5000000 Newcastle Dark Ale Yeast successfully brings classic cask ale production into the homebrew or craft setting. This is a top-fermentation strain well suited for fermenting British ales, particularly dark and full bodied ales, mild brown ales and Scottish Heavy ales. Selected to not over attenuate, this strain will stop short of the low end gravities exhibited by other yeast strains. Dark fruity esters are pronounced when fermented at the appropriate temperature. Care should be taken to adjust hop bitterness to ensures it suits the ester character and complements the fuller bodied finish. Full bodied British Ale styles 5 0 FALSE 0.00 ml 17.8 C 22.2 C 0.0 pkg 26 Aug 2013 British Ale Yeast 1 Ale
Dry
0.0000000 FALSE Mangrove Jack's M07 13.8888889 22.2222222 Low 71.0000000 A neutral top-fermenting strain especially suited for brewing silky smooth light ales with a neutral yeast aroma and flavor contribution. This strain also works well for stronger ales where a soft and balanced mouth feel is desired and where the nutty, spicy and earthy hop and malt characteristics should be enhanced. This yeast strain is highly flocculent and not prone to autolysis, making it an excellent choice for both cask and bottle conditioned beer. Low in esters for an English yeast. Wide variety of British Ales 5 0 TRUE 0.00 ml 13.9 C 22.2 C 0.0 pkg 26 Aug 2013 Mit setup 1 30.0000000 25.0000000 40.0000000 4.5359200 0.3215000 0.0000000 1.0000000 6.3090560 90.0000000 FALSE 0.0000000 0.0000000 100.0000000 4.0000000 30.00 l 25.00 l 40.00 l 4.54 kg 0.00 l 1.00 l 0.00 l 0.00 l Single Infusion, Light Body, No Mash Out 1 22.2222222 22.2222222 75.5555556 5.4000000 160.0000000 0.3215000 FALSE Simple single infusion mash for use with most modern well modified grains (about 95% of the time). 22.2 C 22.2 C 75.6 C 4.54 kg Mash In 1 Infusion 26.6011346 75.0000000 64.4444444 2.0000000 64.4444444 Add 26.60 l of water at 70.6 C 2.608 l/kg 0.00 l 70.6 C 64.4 C 26.60 l Toro Y Moi: What for? : Underneath the Pine Rose Windows: The Sun Dogs Dolorean: The Unfazed Unknown Mortal Orchestra: Multi-Love Daniel Bachman: River Jonathan Wilson: Fanfare : Gentle Spirit 2 dl rom/dadel/rosin/tranebær/eg/chokonibs-udtræk + eg i sekundær 30.0000000 1.0880000 1.0130000 2.3000000 2 4.0000000 19.4444444 10.0000000 19.4444444 7.0000000 30.0000000 18.3333333 Bottle with 141.17 g Corn Sugar TRUE Corn Sugar 1.0000000 0.5000000 21.1111111 21.1 C 28 Sep 2015 1.096 SG 1.014 SG 49.4 EBC 31.7 IBUs Tinseth 10.8 % 10.0 % 65.6 % 851.3 kcal/l 25.00 l 30.00 l 1.088 SG 1.013 SG 19.4 C 19.4 C 18.3 C 18.3 C