<_MOD_>1970-09-28 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2015-02-09 #75 Konfirmationswit Thomas Nylander Nørgaard Erik Guldberg 2015-02-08 2015-02-08 703.3276188 640.0000000 0 0 2220 3000 0 0 <_MOD_>2015-01-18 Brouwland gryde 1217.2978018 160.0000000 1 0.3000000 67.6276557 1 1 928.5277122 60.0000000 10.0000000 1 84.5345696 67.6276557 4.0000000 0.0000000 743.9042122 0.0000000 0.0000000 83.0000000 100.0000000 <_MOD_>2015-01-18 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_>2015-01-18 Decoction Mash, Single 164.0239512 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 67.6276557 640.0000000 0 Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it. <_MOD_>2015-01-18 steps 7432 1 1 7149 3 <_XName>steps 16 <_MOD_>2015-01-18 Protein Rest 0 656.0958048 122.0000000 35.0000000 2.0000000 67.6276557 0.3000000 1217.2978018 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 164.0239512 126.1278885 0.0000000 <_MOD_>2015-01-18 Saccharification 1 0.0771079 149.0000000 45.0000000 2.0000000 0.0000000 0.3000000 1217.2978018 72.0000000 0.0000000 0.0000000 72.0000000 723.7234605 164.0239512 0.0000000 247.8720473 <_MOD_>2015-01-18 Mash Out 2 0.0000000 168.0000000 10.0000000 10.0000000 0.0000000 0.3000000 1217.2978018 72.0000000 0.0000000 0.0000000 72.0000000 723.7234605 164.0239512 170.0000000 0.0000000 <_TExpanded>1 0 1217.2978018 160.0000000 0.3000000 <_MOD_>2015-01-18 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_>2015-01-18 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2015-01-18 Ale, Single Stage 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 14.0000000 10.0000000 7.0000000 30.0000000 0 A simple single stage fermentation, often used by extract brewers or for classic ales. <_MOD_>2015-01-18 Ingredients 7405 1 1 7182 10 <_XName>Ingredients 16 <_MOD_>2015-01-18 DMG Pilsner Danmark DMG 0 1 3333.3732703 70.5479360 2.0304569 75.0000000 0.0000000 43.0107527 0 1 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 0.1842718 <_MOD_>2015-01-18 Wheat, Torrified US 0 1 105.8219040 70.5479360 1.7000000 79.0000000 0.0000000 43.0107527 0 2 1.5000000 9.0000000 0.0000000 16.0000000 0.0000000 0 1 40.0000000 Unmodified wheat that has been "popped" to open the kernels Used primarily in place of raw wheat when making Belgian White and Wit Faster conversion and higher yield than raw wheat Protein rest recommended when mashing 60.0000000 0.4819415 Wheat Liquid Extract <_MOD_>2015-01-18 Cara-Pils/Dextrine US 0 1 37.0376664 12.3458888 2.0000000 72.0000000 0.0000000 7.5268817 0 3 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Significantly increases foam/head retention and body of the beer. Also sold under the names "Dextrine" and "Cara-Foam" 60.0000000 0.6202871 <_MOD_>1970-01-01 Acidulated (Weyermann) Germany Weyermann 0 1 15.3441761 10.5821904 1.8000000 65.2000000 0.0000000 6.4516129 0 4 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 1 10.0000000 Used in Germany to lower PH levels without resorting to chemicals. Lowers mash pH levels, lightens color, improves flavor stability. 60.0000000 0.7974714 Pale Liquid Extract <_MOD_>2015-01-18 Goldings, B.C. Canada 1 0 5.6900000 3.2000000 17.8082191 0.8465751 0.4585615 40.0000000 60.0000000 0.0000000 Used for: Bittering and finishing British ales, bitters, porters and stouts. Aroma: Spicy, floral, rounded mild aroma. Substitutes: East Kent Goldings, Fuggles 8.1761881 5 0 1 1.0000000 <_MOD_>2015-01-18 Saaz Tjekkiet 1 2 3.1000000 2.0000000 82.1917809 17.6369810 2.1164377 15.0000000 10.0000000 0.0000000 6.7765624 6 0 1 7.0873808 <_MOD_>2015-01-18 Orange Peel, Sweet 0 Holiday Beers 743.9042122 1 15.0000000 640.0000000 2.0000000 0.2500000 0 0 5.0000000 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 7 <_MOD_>2015-01-18 Coriander Seed Light 0 Belgian Wit 743.9042122 1 10.0000000 640.0000000 200.0000000 0.2500000 0 0 5.0000000 Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel. 1 0 8 <_MOD_>2015-01-18 Orange Peel, Bitter 0 Belgian Wit 743.9042122 1 5.0000000 640.0000000 0.0000000 0.2500000 0 0 5.0000000 Made from the Curaco Orange Peel, peels are green-gray in color. Used to add a distinctive flavor to Belgian Wits and White beers. 1 0 9 <_MOD_>2015-01-18 Belgian Wit Ale White Labs WLP400 4 0 0 1.2000000 1.0000000 0.0000000 59.0000000 10 1 2015-02-08 2015-01-18 100.0000000 74.0000000 78.0000000 67.0000000 74.0000000 0 0 0 5 2003-06-14 Belgian Wit Phenolic and tart. The original yeast used to produce Wit in Belgium. <_TExpanded>1 2 0 0 1.0510000 1.0100000 1.0180000 1.0110000 879.1595235 1.0440000 22L osmosevand 30.0000000 2.3000000 5.2000000 6.0000000 1.0230000 30 155.0000000 0 1.0000000 50.7207417 1 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1