<_MOD_>1969-12-31 Recipes 7372 0 123 1 <_XName>Recipes 16 <_MOD_>1978-11-14 Laranja Mecanica b@h 2012-12-01 1992-02-01 1521.6222522 640.0000000 0 0 3000 900 0 0 <_MOD_>2013-03-11 Simia Cauda - Brassagem 50L 3185.2625813 160.0000000 0 0.2100000 0.0000000 0 0 2028.8296696 70.0000000 10.0000000 1 338.1382783 0.0000000 4.0000000 0.0000000 1690.6913913 0.0000000 0.0000000 60.0000000 100.0000000 <_MOD_>2013-03-11 Witbier Belgian and French Ale BJCP 2008 1 16 2 1.0440000 1.0520000 1.0080000 1.0120000 10.0000000 20.0000000 2.4000000 2.9000000 2.0000000 4.0000000 4.5000000 5.5000000 A refreshing, elegant, tasty, moderatestrength wheat-based ale. A 400-year-old beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time. The presence, character and degree of spicing and lactic sourness varies. Overly spiced and/or sour beers are not good examples of the style. Coriander of certain origins might give an inappropriate ham or celery character. The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable. Most examples seem to be approximately 5% ABV. Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light, grainy, spicy wheat aromatics, often with a bit of tartness. Moderate perfumy coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy orangey fruitiness. A low spicy-herbal hop aroma is optional, but should never overpower the other characteristics. No diacetyl. Vegetal, celerylike, or ham-like aromas are inappropriate. Spices should blend in with fruity, floral and sweet aromas and should not be overly strong. Appearance: Very pale straw to very light gold in color. The beer will be very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow appearance. Dense, white, moussy head. Head retention should be quite good. Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness. Refreshingly crisp with a dry, often tart, finish. Can have a low wheat flavor. Optionally has a very light lactic-tasting sourness. Herbalspicy flavors, which may include coriander and other spices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor is low to none, and if noticeable, never gets in the way of the spices. Hop bitterness is low to medium-low (as with a Hefeweizen), and doesn’t interfere with refreshing flavors of fruit and spice, nor does it persist into the finish. Bitterness from orange pith should not be present. Vegetal, celery-like, ham-like, or soapy flavors are inappropriate. No diacetyl. Mouthfeel: Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Despite body and creaminess, finishes dry and often a bit tart. Effervescent character from high carbonation. Refreshing, from carbonation, light acidity, and lack of bitterness in finish. No harshness or astringency from orange pith. Should not be overly dry and thin, nor should it be thick and heavy. About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. In some versions, up to 5-10% raw oats may be used. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Other spices (e.g., chamomile, cumin, cinnamon, Grains of Paradise) may be used for complexity but are much less prominent. Ale yeast prone to the production of mild, spicy flavors is very characteristic. In some instances a very limited lactic fermentation, or the actual addition of lactic acid, is done. Hoegaarden Wit, St. Bernardus Blanche, Celis White, Vuuve 5, Brugs Tarwebier (Blanche de Bruges), Wittekerke, Allagash White, Blanche de Bruxelles, Ommegang Witte, Avery White Rascal, Unibroue Blanche de Chambly, Sterkens White Ale, Bell’s Winter White Ale, Victory Whirlwind Witbier, Hitachino Nest White Ale http://www.bjcp.org <_MOD_>2013-03-11 Temperature Mash, 2 Step, Full Body 458.5615840 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash. <_MOD_>1969-12-31 steps 7432 1 7149 3 <_XName>steps 16 <_MOD_>1978-10-01 Protein Rest 0 1217.1963603 145.4000000 50.0000000 0.0000000 0.0000000 0.2100000 3185.2625813 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 458.5615840 155.4729440 0.0000000 <_MOD_>1978-08-24 Saccharification 2 0.0338138 161.6000000 15.0000000 0.0000000 0.0000000 0.2100000 3185.2625813 72.0000000 0.0000000 0.0000000 72.0000000 1217.1963603 458.5615840 161.6000000 0.0000000 <_MOD_>1978-11-15 Mash Out 2 0.0000000 167.0000000 2.0000000 0.0000000 0.0000000 0.2100000 3185.2625813 72.0000000 0.0000000 0.0000000 72.0000000 1217.2301741 458.5615840 167.0000000 0.0000000 <_TExpanded>1 0 3185.2625813 160.0000000 0.2100000 <_MOD_>2013-03-11 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2013-03-11 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>1978-12-01 Ale, Single Stage 71.6000000 71.6000000 65.0000000 65.0000000 65.0000000 35.6000000 65.0000000 35.6000000 1 14.0000000 10.0000000 7.0000000 7.0000000 0 A simple single stage fermentation, often used by extract brewers or for classic ales. <_MOD_>1969-12-31 Ingredients 7405 1 7182 11 <_XName>Ingredients 16 <_MOD_>1978-10-01 .WE Château Pilsen 2RS [Pilsen 2RS] Belgica WE - Cadastro dia 05/04/2012 0 1 0.0000000 282.1917440 1.7512690 80.0000000 0.0000000 61.5384615 1 1.5000000 4.6000000 250.0000000 4.0000000 0.0000000 0 0 100.0000000 USO: Todos os tipos de cerveja. CARACTERISTICAS: O malte de cor mais clara, bem modificado e que pode ser facilmente mosturado em uma infusão de temperatura única. Nosso malte Château Pilsen traz um sabor forte e adocicado além de conter poder enzimático suficiente para ser usado como malte base. *2RS - Malte duas fileiras de primavera; 6RW - Malte seis fileiras de inverno 70.0000000 0.0966718 <_MOD_>2013-03-11 Chateau Wheat Blanc Malt (Trigo) Belgium WE 0 1 0.0000000 141.0958720 2.2335025 81.0000000 0.0000000 30.7692308 2 1.5000000 4.0000000 74.0000000 11.5000000 0.0000000 0 1 60.0000000 Malted wheat for use in Wheat beers 70.0000000 0.1709475 Wheat Liquid Extract <_MOD_>2013-03-11 Château Cara Blond [Cara 20] Belgica WE - Cadastro dia 05/04/2012 0 1 0.0000000 35.2739680 11.6751269 75.0000000 0.0000000 7.6923077 3 1.5000000 5.0000000 120.0000000 11.7000000 0.0000000 0 1 20.0000000 USO: Cervejas leves, com pouco ou sem álcool, cervejas de trigo e Weiss. CARACTERISTICAS: Château Cara Blond produz um aroma fino e doce como caramelo e um sabor singular de toffee, proporcionando uma cor de dourado a âmbar claro na cerveja. Uma característica distintiva de todos os maltes Cara é sua vitrificação. O endosperma vítreo cria os componentes não fermentáveis desejáveis que proporcionam ao verdadeiro malte Cara a capacidade de contribuir com a sensação mais encorpada na boca, espuma e a sua rentenção além de uma maior estabilidade da cerveja. 70.0000000 0.1890912 <_MOD_>1978-11-19 Hallertauer Magnum Germany 1 0 14.8000000 4.0000000 16.6666667 8.4659194 0.3527396 50.0000000 55.0000000 0.0000000 Used for: German Ales, German/US/Canadian Lagers, Wheat Beers Aroma: Pleasant, mild spicy flavor, clean, neutral flavor Substitutes: Crystal, Liberty, Hallertauer Mittelfrueh 8.0150001 4 0 1 2.4947580 <_MOD_>1978-11-20 Spalter Germany 1 0 5.4000000 4.0000000 16.6666667 7.0551295 0.3527396 50.0000000 55.0000000 0.0000000 Used for: Traditional German bittering and aroma hops, Altbiers, Lagers Aroma: Mild, pleasant, slight spice Substitutes: Saaz, Tettnang Examples: Dusseldorf Altbiers 2.9243919 5 0 1 1.0000000 <_MOD_>1978-09-10 Whirlfloc Tablet 1 Clarity 1690.6913913 13 1.0000000 1690.6913913 0.0000000 0.1000000 0 0 15.0000000 Aids in clearing yeast and chill haze. Easy to use tablet form. 1 0 6 <_MOD_>2013-03-11 Coentro importado em graos 3 Fruit Beer 1690.6913913 1 0.5000000 640.0000000 10.0000000 0.2500000 0 0 5.0000000 Apricot flavor extract. Mix into beer just before bottling. Adds apricot flavor to light ales and wheat beers. Use low hop rate to allow sweet flavor through. 1 0 7 <_MOD_>2013-03-11 Summit U.S. 0 0 14.2000000 5.0000000 41.6666667 0.0000000 0.8818490 15.0000000 5.0000000 0.0000000 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 3.9191907 8 0 1 1.0000000 <_MOD_>1978-12-01 Spalter Germany 1 0 5.4000000 4.0000000 25.0000000 7.0551295 0.5291094 50.0000000 5.0000000 0.0000000 Used for: Traditional German bittering and aroma hops, Altbiers, Lagers Aroma: Mild, pleasant, slight spice Substitutes: Saaz, Tettnang Examples: Dusseldorf Altbiers 0.8942379 9 0 1 1.0000000 <_MOD_>2013-03-11 Casca de Laranja 4 Holiday Beers 1623.0637357 1 20.0000000 1690.6913913 0.0000000 0.2500000 0 0 5.0000000 Adicionar aos 65 minutos da fervura. Adds a Conitreau or Grand Marnier flavor to your beer. Used primarily in Belgian Strong Ale and Holiday Ales to add a sweet orange flavor and aroma. 1 0 10 <_MOD_>2013-03-11 WE DCL/Fermentis WB-06 4 1 1 1.7000000 2.0000000 0.0000000 10.2000000 11 1 2012-12-01 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 1.0500000 1.0100000 1.0180000 1.0110000 1995.0158418 1.0400000 I - ETAPA #1 Teste do iodo a 38minutos do inicio da mostura: Fraco #2 Teste do iodo a 55 minutos do inicio da mostura: Ok #3 Teste do iodo a 105 minutos do inicio da mostura: Bonito #4 Teste do iodo a 110 minutos do inicio da mosturo: Golden Yellow. #5 Teste do iodo ao final da mostura: Belo Amarelo Ouro ________________________________________________________________________________________________ II - ETAPA Recirculação com 18 Litros. Filtragem com 24 Litros 30.0000000 2.5000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 15.1944110 3.2994924 6.5 EBC - 13.0 EBC 1.0490000 0 <_TExpanded>1