<_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