<_MOD_>2013-03-21 Selections 7372 0 1 1 <_XName>Selections 16 <_MOD_>2013-03-21 2013/02/23 Pšeničný kozlík Grádyš 2013-02-23 1992-02-01 625.5558148 625.5558148 0 0 1500 3600 0 0 <_MOD_>1970-02-26 Bielmeier BHG 400 980.6010070 141.0958720 1 0.1200000 67.6276557 1 1 978.5721773 90.0000000 10.0000000 1 101.4414835 169.0691391 4.0000000 0.0000000 625.5558148 0.0000000 0.0000000 59.8450000 100.0000000 <_MOD_>2013-02-13 Weizenbock German Wheat and Rye Beer BJCP 2008 3 15 0 1.0640000 1.0900000 1.0150000 1.0220000 15.0000000 30.0000000 2.4000000 2.9000000 12.0000000 25.0000000 6.5000000 8.0000000 A strong, malty, fruity, wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock. Aventinus, the world’s oldest top-fermented wheat doppelbock, was created in 1907 at the Weisse Brauhaus in Munich using the ‘Méthode Champenoise’ with fresh yeast sediment on the bottom. It was Schneider’s creative response to bottom-fermenting doppelbocks that developed a strong following during these times. A dunkel-weizen beer brewed to bock or doppelbock strength. Now also made in the Eisbock style as a specialty beer. Bottles may be gently rolled or swirled prior to serving to rouse the yeast. Aroma: Rich, bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums, prunes, raisins or grapes). Moderate to strong phenols (most commonly vanilla and/or clove) add complexity, and some banana esters may also be present. A moderate aroma of alcohol is common, although never solventy. No hop aroma, diacetyl or DMS. Appearance: Dark amber to dark, ruby brown in color. A very thick, moussy, long-lasting light tan head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. Flavor: A complex marriage of rich, bock-like melanoidins, dark fruit, spicy clove-like phenols, light banana and/or vanilla, and a moderate wheat flavor. The malty, bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts. May have a slightly sweet palate, and a light chocolate character is sometimes found (although a roasted character is inappropriate). A faintly tart character may optionally be present. Hop flavor is absent, and hop bitterness is low. The wheat, malt, and yeast character dominate the palate, and the alcohol helps balance the finish. Well-aged examples may show some sherry-like oxidation as a point of complexity. No diacetyl or DMS. Mouthfeel: Medium-full to full body. A creamy sensation is typical, as is the warming sensation of substantial alcohol content. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Moderate to high carbonation. Never hot or solventy. A high percentage of malted wheat is used (by German law must be at least 50%, although it may contain up to 70%), with the remainder being Munich- and/or Viennatype barley malts. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. A small amount of noble hops are used only for bitterness. Schneider Aventinus, Schneider Aventinus Eisbock, Plank Bavarian Dunkler Weizenbock, Plank Bavarian Heller Weizenbock, AleSmith Weizenbock, Erdinger Pikantus, Mahr’s Der Weisse Bock, Victory Moonglow Weizenbock, High Point Ramstein Winter Wheat, Capital Weizen Doppelbock, Eisenbahn Vigorosa http://www.bjcp.org <_MOD_>2013-02-13 Dekokční na tři rmuty - tmavší pivo, dobrá pěna 299.8287280 68.0000000 204.8000000 68.0000000 5.2000000 172.4000000 0 95.0000000 0 0 1 67.6276557 640.0000000 0 Vystírka 37°C / 20min První hustý rmut: při 72°C přestávka 10 min, vařit 20 min Po vrácení při 52°C přestávka 10min Druhý hustý rmut: při 72°C přestávka 10 min, vařit 20 min Po vrácení při 62°C přestávka 10min Třetí řídký rmut vařit 10 min Po vrácení při 70°C přestávka 25min <_MOD_>2013-02-13 steps 7432 1 7149 8 <_XName>steps 16 <_MOD_>1970-02-26 Vystírka 0 676.2934634 98.6000000 20.0000000 5.0000000 67.6276557 0.1200000 980.6010070 68.0000000 141.0958720 0.0000000 68.0000000 0.0000000 299.8287280 103.7601521 0.0000000 <_MOD_>1970-02-26 Acid rest 2 0.0000000 98.6000000 80.0000000 0.0000000 0.0000000 0.1200000 980.6010070 68.0000000 141.0958720 98.6000000 68.0000000 743.9211191 299.8287280 98.6000000 0.0000000 <_MOD_>1970-02-26 1 rmut 1 0.0000000 125.6000000 10.0000000 5.0000000 0.0000000 0.1200000 980.6010070 68.0000000 141.0958720 98.6000000 68.0000000 743.9211191 299.8287280 0.0000000 241.2801238 <_MOD_>1970-02-26 Protein rest 2 0.0000000 125.6000000 63.0000000 0.0000000 0.0000000 0.1200000 980.6010070 68.0000000 141.0958720 125.6000000 68.0000000 743.9211191 299.8287280 125.6000000 0.0000000 <_MOD_>2013-02-22 2 rmut 1 0.0000000 143.6000000 10.0000000 5.0000000 0.0000000 0.1200000 980.6010070 68.0000000 141.0958720 125.6000000 68.0000000 743.9211191 299.8287280 0.0000000 215.6898077 <_MOD_>2013-02-22 Saccrification rest 2 0.0000000 143.6000000 30.0000000 0.0000000 0.0000000 0.1200000 980.6010070 68.0000000 141.0958720 143.6000000 68.0000000 743.9211191 299.8287280 143.6000000 0.0000000 <_MOD_>2013-02-22 3 rmut 1 0.0000000 158.0000000 25.0000000 5.0000000 0.0000000 0.1200000 980.6010070 68.0000000 141.0958720 143.6000000 68.0000000 743.9211191 299.8287280 0.0000000 223.3023891 <_MOD_>2013-02-25 Mash out 2 0.0000000 172.4000000 5.0000000 8.0000000 0.0000000 0.1200000 980.6010070 68.0000000 141.0958720 158.0000000 68.0000000 743.9211191 299.8287280 172.4000000 0.0000000 <_TExpanded>1 1 980.6010070 141.0958720 0.1200000 <_MOD_>2013-02-13 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_>2013-02-13 Corn Sugar 70.0000000 2 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2013-02-13 Ale, Three Stage 66.2000000 66.2000000 66.2000000 66.2000000 66.2000000 42.8000000 66.2000000 42.8000000 1 4.0000000 14.0000000 7.0000000 30.0000000 2 Terciální fermentace znamená stočení do lahví s deztrózou. <_MOD_>2013-02-13 Ingredients 7405 1 7182 7 <_XName>Ingredients 16 <_MOD_>2013-02-13 Slad mnichovský Česká republika vyrobtesipivo.cz 0 1 0.0000000 105.8219040 12.6903553 75.0000000 0.0000000 35.2941176 1 1.5000000 0.0000000 0.0000000 0.0000000 0.0000000 0 1 100.0000000 Mnichovský (nebo také Bavorský) slad je světlý typ sladu, který se používá při výrobě polotmavých, tmavých a speciálních piv. Zvyšuje barvu a zvýrazňuje sladové aroma piva. Vhodný jako přídavek do českých ležáků. Výrobce sladovna Záhlinice 90.0000000 0.7087375 <_MOD_>2013-03-21 Slad pšeničný Česká republika 0 1 0.0000000 105.8219040 2.0304569 75.0000000 0.0000000 35.2941176 2 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 90.0000000 0.7087375 <_MOD_>2013-03-21 Slad pšeničný tmavý Česká republika sladovna Záběhlice 0 1 0.0000000 70.5479360 6.0913706 75.0000000 0.0000000 23.5294118 3 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Pšeničný slad povzbuzuje činnost kvasinek a zvyšuje stabilitu pěny. Používá se do piv stylu dunkelweizen i ostatních pšeničných piv, Výrobce sladovna Záhlinice barva 12 EBC Extrakt v sušině 80,7% 90.0000000 0.7087375 <_MOD_>2013-03-21 Slad karamelový Slovensko sladovna Sessler Trnava 0 1 0.0000000 17.6369840 84.7715736 75.0000000 0.0000000 5.8823529 4 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Karamelový slad je speciální slad Používá se v sypání takřka všech druhů piv a podle množství vnáší do chuti příjemnou karamelovou příchuť, příznivě působí na stabilitu piva, předává pivu měděnou barvu a jemné sladové aroma . Výrobce sladovna Sessler Trnava,Slovensko barva 167 EBC Extrakt v sušině 77,4% 90.0000000 0.9355335 <_MOD_>1970-05-06 Hallertauer Germany 1 0 7.5000000 4.0000000 36.3636345 0.0000000 0.7054792 50.0000000 90.0000000 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 15.1835373 5 0 1 11.0563140 <_MOD_>2013-02-15 Hallertauer Germany 1 0 7.5000000 4.0000000 63.6363655 0.0000000 1.2345887 50.0000000 30.0000000 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 19.0897049 6 0 1 11.0563140 <_MOD_>2013-02-13 Safbrew Wheat DCL/Fermentis WB-06 4 1 1 1.7000000 1.0000000 0.0000000 6.0000000 7 1 2013-02-23 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 1.0791667 1.0156863 1.0351719 1.0351719 0.0000000 1.0000000 30.0000000 4.4000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 30.0000000 10.0000000 1.0500000 0 <_TExpanded>1