<_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