<_MOD_>1970-01-01 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2013-12-03 2013/11/24 Hefeweizen Grádyš 2013-10-08 1992-02-01 640.0000000 640.0000000 0 0 600 5400 0 0 <_MOD_>2013-10-08 Grádyš 1318.7392852 176.3698400 1 0.1200000 101.4414835 1 1 996.1553679 90.0000000 10.0000000 1 101.4414835 101.4414835 4.0000000 0.0000000 710.0903844 50.7207417 0.0000000 66.8000000 100.0000000 <_MOD_>2013-10-08 South German-Style Hefeweizen South German-Style Hefeweizen GABF 2013 0 66 0 1.0470000 1.0560000 1.0080000 1.0160000 10.0000000 15.0000000 2.2000000 2.8000000 3.0000000 9.0000000 4.9000000 5.6000000 German Hefeweizens are straw to amber. Because yeast is present appearance may appropriately be very cloudy. The aroma of a German Hefewiezen is decidedly fruity and phenolic. The phenolic characteristics are often described as clove-like, nutmeglike, mildly smoke-like or even vanilla-like. Banana-like ester aroma should be present at low to medium-high levels. Hop aroma is none to very low. Malt sweetness is very low to medium-low. Hop flavor is none to very low. Hop bitterness is very low. These beers are made with at least 50 percent malted wheat. No diacetyl should be perceived. The flavor of a Weissbier with yeast is decidedly fruity and phenolic. The phenolic characteristics are often described as clove-like, nutmeg-like, mildly smoke-like or even vanilla-like. Banana-like ester flavor should be present at low to medium-high levels. Hefeweizen is well attenuated and very highly carbonated. Body is medium to full. Because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel. During registration brewers may specify pouring instructions, choosing normal pouring, quiet pouring or intentional rousing of yeast. Entries will be presented during judging as specified by entering brewer. <_MOD_>2013-10-08 Wheat - Ester Enhanced Mash Profile 183.4246336 68.0000000 212.0000000 68.0000000 5.2000000 172.4000000 0 95.0000000 0 0 1 101.4414835 640.0000000 0 1. dekokce: 62°C 30min, vařit 20min <_MOD_>2013-10-08 steps 7432 1 1 7149 5 <_XName>steps 16 <_MOD_>2013-10-08 Acid Rest 0 879.1595233 86.0000000 5.0000000 5.0000000 0.0000000 0.1200000 1318.7392852 68.0000000 176.3698400 86.0000000 68.0000000 101.4414835 183.4246336 86.0000000 0.0000000 <_MOD_>2013-10-08 Acid Rest 2 0.0000000 86.0000000 102.0000000 0.0000000 101.4414835 0.1200000 1318.7392852 68.0000000 176.3698400 86.0000000 68.0000000 0.0000000 183.4246336 86.0000000 0.0000000 <_MOD_>2013-10-08 1. dekokce 1 0.0000000 104.0000000 30.0000000 5.0000000 0.0000000 0.1200000 1318.7392852 68.0000000 176.3698400 86.0000000 68.0000000 980.6010068 183.4246336 0.0000000 159.4940006 <_MOD_>2013-10-08 Vyšší zcukrovatelná teplota 2 0.0000000 161.6000000 30.0000000 32.0000000 0.0000000 0.1200000 1318.7392852 68.0000000 176.3698400 104.0000000 68.0000000 980.6010068 183.4246336 161.6000000 0.0000000 <_MOD_>2013-10-08 Mash Out 2 0.0000000 172.4000000 10.0000000 6.0000000 0.0000000 0.1200000 1318.7392852 68.0000000 176.3698400 161.6000000 68.0000000 980.6010068 183.4246336 172.4000000 0.0000000 <_TExpanded>1 1 1318.7392852 176.3698400 0.1200000 <_MOD_>2013-10-08 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_>2013-10-08 Keg 42.8000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2013-10-08 Grádyš Weizen - keg 62.6000000 62.6000000 75.2000000 75.2000000 42.8000000 59.0000000 42.8000000 59.0000000 1 2.0000000 7.0000000 7.0000000 30.0000000 2 Primární i sekundární fermentace může probíhat v jedné nádobě. Terciální fermentace je sycení v kegu. <_MOD_>1972-03-31 Ingredients 7405 1 1 7182 5 <_XName>Ingredients 16 <_MOD_>2013-10-08 Wheat Malt, Pale (Weyermann) Germany Weyermann 0 1 31.7465712 126.9862848 2.0304569 82.2300000 0.0000000 69.2307692 0 1 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. 90.0000000 0.7512617 Wheat Liquid Extract <_MOD_>2013-10-08 Pilsner (Weyermann) Germany Weyermann 0 1 17.6369840 49.3835552 2.0304569 82.2300000 0.0000000 26.9230769 0 2 1.2000000 4.4000000 110.0000000 10.9000000 0.0000000 0 1 100.0000000 Pilsner base malt for all pilsners, lagers. Highly modified malt. 90.0000000 0.7229123 Pilsner Liquid Extract <_MOD_>2013-10-08 Caramunich II (Weyermann) Germany Weyermann 0 1 0.0000000 7.0547936 60.9137056 75.7400000 0.0000000 3.8461538 0 3 0.0000000 5.6000000 0.0000000 0.0000000 0.0000000 0 0 10.0000000 German crystal malt. Adds maltiness, aroma, color. 90.0000000 0.6236890 <_MOD_>2013-10-08 Northern Brewer Germany 2 0 8.5000000 4.0000000 100.0000000 0.0000000 0.5291094 35.0000000 90.0000000 0.0000000 Also called Hallertauer Northern Brewers Used for: Bittering and finishing both ales and lagers of all kinds Aroma: Fine, dry, clean bittering hop. Unique flavor. Substitutes: Hallertauer Mittelfrueh, Hallertauer Examples: Anchor Steam, Old Peculiar, 15.3827929 4 0 1 13.6077711 <_MOD_>2013-10-08 Safbrew Wheat DCL/Fermentis WB-06 4 1 1 1.7000000 1.0000000 0.0000000 75.0000000 5 1 2013-10-08 2011-03-06 200.0000000 66.0000000 70.0000000 59.0000000 75.0000000 0 0 0 5 2011-03-06 Wheat beers A specialty yeast for wheat beer fermentation. The yeast produces a subtle estery and phenlol flavor typical of wheat beers. <_TExpanded>1 2 0 0 1.0519903 1.0121141 1.0121141 1.0121141 997.5079209 1.0443548 30.0000000 3.0000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 14.0000000 10.0000000 1.0549898 0 <_TExpanded>1