<_MOD_>2013-03-21
Selections
7372
0
1
1
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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
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0
1.0791667
1.0156863
1.0351719
1.0351719
0.0000000
1.0000000
30.0000000
4.4000000
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6.0000000
1.0100000
30
155.0000000
0
1.0000000
0.0000000
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640.0000000
640.0000000
72.0000000
30.0000000
10.0000000
1.0500000
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