Imperial Grodziskie 2

Total Page：16

File Type：pdf, Size：1020Kb

Imperial Grodziskie 2 • Gravity 15.2 BLG • ABV 6.3 % • IBU 30 • SRM 4.7 • Style Grodziskie/Graetzer Batch size • Expected quantity of finished beer 15 liter(s) • Trub loss 15 % • Size with trub loss 17.3 liter(s) • Boil time 60 min • Evaporation rate 10 %/h • Boil size 21.4 liter(s) Mash information • Mash efficiency 65 % • Liquor-to-grist ratio 2.65 liter(s) / kg • Mash size 15.9 liter(s) • Total mash volume 21.9 liter(s) Steps • Temp 65 C, Time 60 min • Temp 72 C, Time 20 min • Temp 78 C, Time 5 min Mash step by step • Heat up 15.9 liter(s) of strike water to 73.5C • Add grains • Keep mash 60 min at 65C • Keep mash 20 min at 72C • Keep mash 5 min at 78C • Sparge using 11.5 liter(s) of 76C water or to achieve 21.4 liter(s) of wort Fermentables Type Name Amount Yield EBC Grain Grodziski 3 kg (50%) 80 % 3 pszeniczny wędzony dębem Grain Viking Pale Ale malt 3 kg (50%) 80 % 5 Hops Use for Name Amount Time Alpha acid Boil Amora preta 20 g 60 min 9 % Boil Vermelho 10 g 60 min 8 % Aroma (end of boil) Izabella 20 g 0 min 5.1 % Aroma (end of boil) Vermelho 7 g 0 min 8 % Yeasts Name Type Form Amount Laboratory Us05 Ale Dry 11.5 g --- Extras Type Name Amount Use for Time Recipe has been printed via BREWNESS.com - a complex online solution for homebrewers to track brewing process easily. Flavor Żurawina 1000 g Secondary 10 day(s) Flavor Truskawki 450 g Secondary 10 day(s) Spice kolendra 15 g Boil 5 min Flavor sól niejodowana 15 g Boil 5 min Spice Chilli 5 g Boil 5 min Fining whirlfloc 1 g Boil 5 min Fining żelatyna 5 g Secondary 5 day(s) Notes • łuska ryżowa! fermentacja 17-20 Klarowanie: 5 g żelatyny i 100 ml gorącej wody. (na 3-5 dni przed rozlewem) karukiem 5 ml na 12l albo nagazowanie ok. 3g/l l.plantarum 100 mld ~40C,izolacja, -->ph-4.5-> ... 3,5-3,8 >>ostatecznie fosforowym do 3,5 15plato Jan 15, 2019, 6:26 PM Recipe has been printed via BREWNESS.com - a complex online solution for homebrewers to track brewing process easily..

Copy Link

Recommended publications

Beer and Malt Handbook: Beer Types (PDF)
1. BEER TYPES The world is full of different beers, divided into a vast array of different types. Many classifications and precise definitions of beers having been formulated over the years, ours are not the most rigid, since we seek simply to review some of the most important beer types. In addition, we present a few options for the malt used for each type-hints for brewers considering different choices of malt when planning a new beer. The following beer types are given a short introduction to our Viking Malt malts. TOP FERMENTED BEERS: • Ales • Stouts and Porters • Wheat beers BOTTOM FERMENTED BEERS: • Lager • Dark lager • Pilsner • Bocks • Märzen 4 BEER & MALT HANDBOOK. BACKGROUND Known as the ‘mother’ of all pale lagers, pilsner originated in Bohemia, in the city of Pilsen. Pilsner is said to have been the first golden, clear lager beer, and is well known for its very soft brewing water, which PILSNER contributes to its smooth taste. Nowadays, for example, over half of the beer drunk in Germany is pilsner. DESCRIPTION Pilsner was originally famous for its fine hop aroma and strong bitterness. Its golden color and moderate alcohol content, and its slightly lower final attenuation, give it a smooth malty taste. Nowadays, the range of pilsner beers has extended in such a way that the less hopped and lighter versions are now considered ordinary lagers. TYPICAL ANALYSIS OF PILSNER Original gravity 11-12 °Plato Alcohol content 4.5-5.2 % volume C olor6 -12 °EBC Bitterness 2 5-40 BU COMMON MALT BASIS Pale Pilsner Malt is used according to the required specifications.
[Show full text]
2018 World Beer Cup Style Guidelines
2018 WORLD BEER CUP® COMPETITION STYLE LIST, DESCRIPTIONS AND SPECIFICATIONS Category Name and Number, Subcategory: Name and Letter ...................................................... Page HYBRID/MIXED LAGERS OR ALES .....................................................................................................1 1. American-Style Wheat Beer .............................................................................................1 A. Subcategory: Light American Wheat Beer without Yeast .................................................1 B. Subcategory: Dark American Wheat Beer without Yeast .................................................1 2. American-Style Wheat Beer with Yeast ............................................................................1 A. Subcategory: Light American Wheat Beer with Yeast ......................................................1 B. Subcategory: Dark American Wheat Beer with Yeast ......................................................1 3. Fruit Beer ........................................................................................................................2 4. Fruit Wheat Beer .............................................................................................................2 5. Belgian-Style Fruit Beer....................................................................................................3 6. Pumpkin Beer ..................................................................................................................3 A. Subcategory: Pumpkin/Squash Beer ..............................................................................3
[Show full text]
Grodziskie (Gratzer) 24
24. Grodziskie (Gratzer) 24. Grodziskie (Gratzer) Aroma: Oak wood smoke is the prominent aroma. Smoke intensity is medium to medium-high. A Illat: Kifejezett tölgyfafüst illat. A füst intenzitása közepes, közepesen magas. Alacsony, nagyon low to very low noble hop aroma is typically present, but is often concealed by the smoke. Hints of alacsony nemes komló illat tipikus de gyakran a füst mögé rejtve. Gyenge búzás jelleg észlelhető. grainy wheat may also be detected. The aroma is otherwise clean, although light fruity esters are Az illat egyébként tiszta, bár kevés gyümölcsös észteresség elfogadható. Nem alkoholos, nem acceptable. No alcohol or diacetyl. diacetiles. Appearance: Yellow to deep gold in color with good to excellent clarity. A large, white, tightly Megjelenés: Sárgától mély arany színig, jó vagy kiváló tisztasággal. Nagy, fehér, tömör, kötött hab knit head with excellent retention is distinctive. és a kiváló tartóssága jellemző. Flavor: Moderate to medium-high oak smoke flavor up front that carries into the finish. Smoke Íz: Közepestől közepesen sok tölgyfafüst íz az előtérben, de kitart a befejezésig. A füst karakter a character may be perceived as somewhat acrid to semi-sweet. Moderate noble hop bitterness is keserűtől a közepesen édesig észlelhető. A közepes nemes-komló keserűség evidens és a readily evident and also lingers into the finish. The perception of hop bitterness is often higher than befejezésig kitart. A keserűség érzet gyakran magasabb, mint azt az IBU érték indokolná, aminek actual IBU levels would indicate because of the low gravity of the beer and the sulfate waters used. az oka az alacsony alkoholtartalom és a használatos szulfátos víz.
[Show full text]
2020 Amateur Homebrew Beer Cider Mead Competition
2020 Ventura County Fair August 5-16, 2020 “A Country Fair with Ocean Air” BEER, CIDER, KOMBUCHA, MEAD and WINE ENTRIES RECEIVED: Friday, July 31, 2020 - 4:00 PM – 6:00 PM and Saturday, August 1, 2020 - 9:00 AM – 4:00 PM We welcome micro-brewery, vineyard and winery presentations. For more information or to schedule, please contact a superintendent by email at: [email protected] Premiums Offered per Class 1st 2nd 3rd $10 $8 $6 HOMEBREW BEER, CIDER & MEAD RULES 1. All entries in this Division must be prepared and bottled by the Exhibitor. 2. Must be 21 years of age or older to enter in this Division. 3. Submit two (2) identical bottles per entry. 4. Limit one entry per style (2015 BCJP Guidelines). 5. Entry Fee: $5.00 per entry 6. No labels on beer, cider or mead bottles. 7. Amateur Divisions judged using the American System of Judging. 8. Score sheets may be picked up from Building Superintendents during regular Fair hours beginning August 5, 2020. 9. At Judges’ discretion a Judges’ Choice for best overall beer, cider and mead may be chosen from the Best of Class winners. DIVISION 104 – HOMEBREW BEER & CIDER Class - Standard American Beer Class – Czech Lager 1A. American Light Lager 3A. Czech Pale Lager 1B. American Lager 3B. Czech Premium Pale Ale 1C. Cream Ale 3C. Czech Amber Lager 1D. American Wheat Beer 3D. Czech Dark Lager Class – International Pale Lager Class – Pale Malty European Lager 2A. International Pale Lager 4A. Munich Helles 2B. International Amber Lager 4B. Festbier 2C.
[Show full text]
2015 BJCP Beer Style Guidelines
BEER JUDGE CERTIFICATION PROGRAM 2015 STYLE GUIDELINES Beer Style Guidelines Copyright © 2015, BJCP, Inc. The BJCP grants the right to make copies for use in BJCP-sanctioned competitions or for educational/judge training purposes. All other rights reserved. Updates available at www.bjcp.org. Edited by Gordon Strong with Kristen England Past Guideline Analysis: Don Blake, Agatha Feltus, Tom Fitzpatrick, Mark Linsner, Jamil Zainasheff New Style Contributions: Drew Beechum, Craig Belanger, Dibbs Harting, Antony Hayes, Ben Jankowski, Andew Korty, Larry Nadeau, William Shawn Scott, Ron Smith, Lachlan Strong, Peter Symons, Michael Tonsmeire, Mike Winnie, Tony Wheeler Review and Commentary: Ray Daniels, Roger Deschner, Rick Garvin, Jan Grmela, Bob Hall, Stan Hieronymus, Marek Mahut, Ron Pattinson, Steve Piatz, Evan Rail, Nathan Smith,Petra and Michal Vřes Final Review: Brian Eichhorn, Agatha Feltus, Dennis Mitchell, Michael Wilcox TABLE OF CONTENTS 5B. Kölsch ...................................................................... 8 INTRODUCTION TO THE 2015 GUIDELINES............................. IV 5C. German Helles Exportbier ...................................... 9 Styles and Categories .................................................... iv 5D. German Pils ............................................................ 9 Naming of Styles and Categories ................................. iv Using the Style Guidelines ............................................ v 6. AMBER MALTY EUROPEAN LAGER .................................... 10 Format of a
[Show full text]
2017 Big Texas Beer Fest Dallas Program.Indd
BIG TEXAS BEER FEST 2017 PARTY MAP OUTDOOR FOOD TRUCKS TEXAS BREWERIES AMERICAN BREWERIES INTERNATIONAL BREWERIES TEXAS BREWERIES BOOTH Company Name: G3 Blue Moon Brewing Company E4 Epic Brewing I6 Karbach Brewing Co. J6 Oak Highlands Brewery G4 Small Town Brewery B10 (512) Brewing Company G2 Boulevard Brewing Company Q3 FC Dallas F3 Lagunitas Brewing Company M5 Oak St Drafthouse/East Side/Dots I7 St. Killian Importing A8 3 Nations Brewing Company L12 BrainDead Brewing J9, J10 Firestone Walker, 805 Beer A1 Lakewood Brewing Company F6 Odell I8 St. Killian Importing O4 903 Brewers K2 Breckenridge F9 Founders Brewing G7 Lazy Magnolia E7 Ommegang, Duvel I4 Stella Artois F4 Ace Premium Craft Cider H5 Brooklyn Brewery C4 Four Bullets Brewery F5 Left Hand Brewing Co. L9 On Rotation H10 Stone Brewing C6 Adelbert’s Brewery G5 Bruery E1 Four Corners Brewing Co. K10 Legal Draft Beer Co. F2 Oskar Blues Brewery J3 Sublime Imports, LLC B2 Alamo Beer Co. Q4 BTBF Merchandise F1 Franconia Brewing G8 Leinenkugel Brewing Company L2 Panther Island Brewing E10 SweetWater Brewing H7 Alaskan Brewing Co. B4 Buffalo Bayou Brewing Q2 Free Play D4 Locust Cider A7 Pedernales Brewing Company P4 Swisher Sweets G6 Alesmith K11 Cedar Creek Brewery H2 Full Sail Brewing O3 LUCK at Trinity Groves C1 Peticolas Brewing Company B8 Texas Ale Project J2 Alltech Lexington N2 Chocolate Moonshine G9 Funkwerks L6 Malai kitchen O1 Purdy Gurl Boutique C8 The Stein Shoppe A3 Argus Cidery L10 Collective Brewing Project M2 Geeks Who Drink L11 Manhattan Project Beer Company A2 Rabbit Hole Brewing H1 Traveler Beer Company K1 Armadillo Ale Works B6 Community Beer Company K6 Good Neighbor Brews L1 Martin House Brewing Co A6 Rahr & Sons Brewing Company B7 True Vine Brewing Company J4 Asahi Beer USA K7 COOP Ale Works J1 Goose Island L3 McKenzie’s Hard Cider D1 Revolver Brewing L7 TUPPs Brewery B9 Audacity Brew House O2 Dallas Caramel Company A10 Gordon Biersch Brewery of Texas J5 Merchant du Vin N3 Roadie C2 Twin Peaks Brewing Co.
[Show full text]
The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor
fermentation Review The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor Michael Lentz Department of Biology, University of North Florida, Jacksonville, FL 32224, USA; [email protected]; Tel.: +1-904-620-1064 Received: 2 February 2018; Accepted: 13 March 2018; Published: 19 March 2018 Abstract: Beer is a complex beverage containing a myriad of flavor- and aroma-active compounds. Brewers strive to achieve an appropriate balance of desired characters, while avoiding off-aromas and flavors. Phenolic compounds are always present in finished beer, as they are extracted from grains and hops during the mashing and brewing process. Some of these compounds have little impact on finished beer, while others may contribute either desirable or undesirable aromas, flavors, and mouthfeel characteristics. They may also contribute to beer stability. The role of simple phenolic compounds on the attributes of wort and beer are discussed. Keywords: hydroxycinnamic acid; yeast metabolism; fermentation; beer; volatile phenols 1. Introduction There are approximately 1000–2000 chemical compounds in beer [1]. Many of these are present at levels well below their flavor, aroma, and other perception thresholds, and therefore, do not contribute to beer perceptions. The wide array of flavors, aromas, and mouthfeel attributes across world beer styles result from the presence, to varying degrees, of many organic and inorganic compounds. For many compounds, we have little understanding of the potential contribution to beer aroma and flavor, while others have been investigated extensively. A wide range of phenolic compounds are present in beer, extracted from raw materials during the malting, mashing, and brewing process. These include complex polyphenols that contribute to mouthfeel, beer haze, antioxidant properties and stability, as well as foam retention [2,3].
[Show full text]
Brewers Association 2020 Beer Style Guidelines February 21, 2020
Brewers Association 2020 Beer Style Guidelines February 21, 2020 Compiled by the Brewers Association, copyright: 1993 through and including 2019. With Style Guideline Committee assistance and review by Chris Swersey, Paul Gatza, Chuck Skypeck, Andrew Sparhawk, Dan Rabin and suggestions from Great American Beer Festival® and World Beer CupSM judges, and brewers and beer lovers from around the world. Since 1979 the Brewers Association has provided beer style descriptions as a reference for brewers and beer competition organizers. Much of the early work was based on the assistance and contributions of beer journalist Michael Jackson; more recently these guidelines were greatly expanded, compiled and edited by Charlie Papazian. The task of creating a realistic set of guidelines is always complex. The beer style guidelines developed by the Brewers Association use sources from the commercial brewing industry, beer analyses, and consultations with beer industry experts and knowledgeable beer enthusiasts as resources for information. The Brewers Association's beer style guidelines reflect, as much as possible, historical significance, authenticity or a high profile in the current commercial beer market. Often, the historical significance is not clear, or a new beer type in a current market may represent only a passing fad and is quickly forgotten. For these reasons, the addition of a style or the modification of an existing one is not undertaken lightly and is the product of research, consultation and consideration of market actualities, and may take place over several years. Another factor considered is that current commercial examples do not always fit well into the historical record, and instead represent a modern version of the style.
[Show full text]
Association of Brewers' Beer Style Guidelines
Brewers Association 2013 Beer Style Guidelines February 28, 2013 Compiled for the Brewers Association by Charlie Papazian, copyright: 1993 through and including 2013. With Style Guideline Committee assistance and review by Paul Gatza, Chris Swersey and suggestions from Great American Beer Festival and World Beer Cup judges. Since 1979 the Brewers Association has provided beer style descriptions as a reference for brewers and beer competition organizers. Much of the early work was based on the assistance and contributions of beer journalist Michael Jackson. The task of creating a realistic set of guidelines is always complex. The beer style guidelines developed by the Brewers Association use sources from the commercial brewing industry, beer analyses, and consultations with beer industry experts and knowledgeable beer enthusiasts as resources for information. The Brewers Association' beer style guidelines reflect, as much as possible, historical significance, authenticity or a high profile in the current commercial beer market. Often, the historical significance is not clear, or a new beer in a current market may be only a passing fad, and thus, quickly forgotten. For these reasons, the addition of a style or the modification of an existing one is not undertaken lightly and is the product of research, consultation and consideration of market actualities, and may take place over a period of time. Another factor considered is that current commercial examples do not always fit well into the historical record, and instead represent a modern version of the style. Our decision to include a particular historical beer style takes into consideration the style's brewing traditions and the need to preserve those traditions in today's market.
[Show full text]
Beer Competition Style Guidelines
2020 Style Guideline Note: Style & category numbers change each year to reflect category additions and consolidations as recommended by the Brewers Association. Style Additions: Juicy or Hazy Strong Pale Ale Contemporary Belgian-Style Gueuze Lambic Franconian-Style Rotbier American-Style India Pale Lager Hybrid/Mixed Beer Styles 1. American-Style Wheat Beer A. Subcategory: Light American Wheat Ale or Lager without Yeast B. Subcategory: Dark American Wheat Ale or Lager without Yeast C. Subcategory: Light American Wheat Ale or Lager with Yeast D. Subcategory: Dark American Wheat Ale or Lager with Yeast 2. American-Style Fruit Beer *Brewer must indicate fruit/vegetable used as well as underlying style of beer 3. Fruit Wheat Beer *Brewer must indicate fruit/vegetable used as well as underlying style of beer 4. Belgian-Style Fruit Beer *Brewer must indicate fruit/vegetable used as well as underlying style of beer Based on Brewers Association 2018 Beer Style Guidelines published by Brewers Association with changes 5. Pumpkin/Squash Beer or Pumpkin Spice Beer A. Subcategory: Pumpkin/Squash Beer B. Pumpkin Spice Beer *Brewer must indicate underlying style of beer 6. Field Beer 7. Chili Beer *Brewer must indicate chili pepper used as well as underlying style of beer 8. Herb and Spice Beer *Brewer must indicate herb/spice used as well as underlying style of beer 9. Non – Alcohol Beer *Brewer must indicate underlying style of beer 10. Chocolate or Cocoa Beer *Brewer must indicate herb/spice used as well as underlying style of beer 11. Coffee Beer A. Subcategory: Coffee Beer B. Subcategory: Coffee Stout or Porter *Brewer must indicate herb/spice used as well as underlying style of beer 12.
[Show full text]
Beer & Malt Handbook
BEER & MALT HANDBOOK. 1. BEER TYPES The world is full of different beers, divided into a vast array of different types. Many classifications and precise definitions of beers having been formulated over the years, ours are not the most rigid, since we seek simply to review some of the most important beer types. In addition, we present a few options for the malt used for each type-hints for brewers considering different choices of malt when planning a new beer. The following beer types are given a short introduction and contain links to our Viking Malt malts. TOP FERMENTED BEERS: • Ales • Stouts and Porters • Wheat beers BOTTOM FERMENTED BEERS: • Lager • Dark lager • Pilsner • Bocks • Märzen BEER & MALT HANDBOOK. 3 BACKGROUND Known as the “mother“ of all pale lagers, pilsner originated in Bohemia, in the city of Pilsen. Pilsner is said to have been the first golden, clear lager beer, and is well known for its very soft brewing water, which contributes to its smooth taste. Nowadays, for example, over half of the beer drunk in Germany is pilsner. PILSNER DESCRIPTION Pilsner was originally famous for its fine hop aroma and strong bitterness. Its golden color and moderate alcohol content, and its slightly lower final attenuation, give it a smooth malty taste. Nowadays, the range of pilsner beers has extended in such a way that the less hopped and lighter versions are now considered ordinary lagers. TYPICAL ANALYSIS OF PILSNER Original gravity 11-12 °Plato Alcohol content 4.5-5.2 % volume Color 6-12 °EBC Bitterness 25-40 BU COMMON MALT BASIS Pale Pilsner Malt is used according to the required specifications.
[Show full text]
„Grodziskie Redivivus” Project
„Grodziskie redivivus” Project [report on the state of works of the PSPD (Polish Homebrewers Association) commission for the Grodziskie beer; January 2012] The history of brewing on the territory of Grodzisk Wielkopolski has been documented – with better or worse results – for over 700 years. During this substantial period of time, brewers from this important brewing center, have worked on many different beer styles. Initial craftsmanship had been replaced by mass production in mid-16th century. This first industrial brewery here probably started by brewing beers popular at that time in this part of Europe – top-fermented light wheat beers. According to Warschauer [1], only during a couple of decades of the 17th century the grain bill changed substantially: at the beginning of the century Grodziskie beer had been brewed exclusively from wheat; in 1660 barley had been added in the proportion of 2 to 5 and in the coming years the beer had been brewed solely on barley. In 1686, brewers from Grodzisk Wielkopolski returned to the earlier wheat-based recipes, combining one part of barley malt with six parts of wheat malt. Also in 1990s, at the end of this long road of Grodzisk brewing tradition, the last brewery in the town brewed a couple of different beer brands. Apart from the light, solely wheat-based Grodziskie 7,7 ºBlg, there were Grodziskie Specjalne 12 ºBlg, Grodziskie Specjalne 14 oBlg and dark Bernardyńskie 14 ºBlg, supplemented with barley malt [2]. The production of the last three stronger beers had been the brewery’s attempt to improve its poor economic condition.
[Show full text]