BRASSAGEM_1

FICHA DE BRASSAGEM N 1
FOTO DO ESTILO FOTO DA PRODUO
ESTILOS (BJCP 2015) 10A. Weissbier
NOME DA CERVEJA ARTESANAL Monkey Vaz
10A. Weissbier REFERNCIA VERIFICADO

OG 1,044-1,052 1.050
OF 1,010-1,014 1.009

ESTATSTICA VITAL IBU (amargor) (BEERSMITH) 8-15 12 COLAR FOTO COLAR FOTO

BJCP 2015 SRM (cor) (BEERSMITH) 2-6 5

ABV (teor alcolico) 4,3-5,6 5.4
CARBONATAO CO2 2,9-4,6 3.5
BITTERNESS RATIO (BU:GU) 0.24 0.24

DADOS DA BRASSAGEM
DATA DA BRASSAGEM /
INCIO FERMENTAO 05/01/2017 RAMPAS DA BRASSAGEM
TEMPO DE
FERMENTAO 8 (DIAS) RAMPA 1 43 C 15 MIN
CRONOGRAMA DE FABRICAO (PREVISO)
TEMPO DE MATURAO 10 (DIAS) RAMPA 2 55 C 15 MIN

TEMPO DE
CARBONATAO 10 (DIAS) RAMPA 3 67 C 40 MIN 01 May 2017/Mon DIA DA BRASSAGEM incio fermentao

DIA PREVISTO FINAL Trasfega para o balde de

VOLUME DE PRODUO 30 (LITROS) MASH OUT C MIN 09 May 2017/Tue FERMENTAO maturao
TEMPO TOTAL DA (MINUTOS DIA PREVISTO FINAL incio
FERVURA 60 ) 19 May 2017/Fri MATURAO
ENGARRAFAMENTO
carbonatao
TEMPERATURA DIA PREVISTO FINAL
FERMENTAO 20 C 29 May 2017/Mon CARBONATAO provar!!!!!

INGREDIENTES DA RECEITA
MALTES QTDE TOTAL LPULOS QTDE TEMPO AA TOTAL ADJUNTOS QTDE TOTAL

trigo 3.80 h. hersbrucker 31.00 60 2.6 flocos aveia 0.45

pilsen 2.00 saaz 30.00 25 2.5

munich 1.00

6.80 61.0 0.45

CLARIFICANTE wirflock PASTILHA

FERMENTO wb-06 2.00 PCT

CLCULO DA GUA
CLCULO DA TEMPERATURA INICIAL DA GUA DE
GUA TOTAL 48 (10% A MAIS PARA RESERVA)
BRASSAGEM
TEMPERATURA DA PRIMEIRA RAMPA DE
GUA BRASSAGEM 19 l BRASSAGEM 43 C
GUA SPARGE 24 temperatura 75 C TEMPERATURA DO MALTE 28 C
VOLUME FERVURA 36 l QUANTIDADE GUA BRASSAGEM 19 l
VOLUME FERMENTAO 30 l QUANTIDADE MALTE 6.80 kg
TEMPERATURA INICIAL DA GUA 46 C

CORREO DOS SAIS DA GUA (EZWATER OU BEERSMITH)

SAIS CLCIO (CaSO4) SULFATO (MgSO4) CLORETO (CaCl2)
QUANTIDADE EM GRAMAS (EZCALC OU BEERSMITH) 1.1 4.5 9.1
VALORES CALCULADOS EM PPM
(EZCALC OU BEERSMITH) 63 56 102
weizen 50-100 0-50 0-100 suave/moderado
CLORETO SULFATO razo cloreto/sulfato
RAZO SULFATO / CLORETO PARA O ESTILO 2 1
1.8
MALTADO AMARGO

ETAPAS DA BRASSAGEM
no HIDRATAO DO FERMENTO wb-06 2 PCT

no AQUECER GUA BRASSAGEM 19 l 46 C

no AQUECER GUA SPARGE 24 l 75 C
no PESAR OS LPULOS L1 31 L2 30 L3 0 L4 0 L5 0 L6 0 L7 0 L8 0 L9 0 L10 0
no VERIFICAR A TEMPERATURA E ARRIAR O MALTE

no ATIVAR RECIRCULAO RAMPAS DE BRASSAGEM

no RAMPA 1 43 C 15 MIN - repouso protico (45-55C) - cereais ricos em protena - Inativao das enzimas (75-79C) - no ultrapasse os 80C
como trigo, aveia, centeio, gros no malteados. Importante (seno ocorrer a extrao de polifenis, gerando
para reteno da espuma. 15 a 20 minutos. adstringencia no sabor da cerveja)
 BRASSAGEM_1
- repouso protico (45-55C) - cereais ricos em protena - Inativao das enzimas (75-79C) - no ultrapasse os 80C
como trigo, aveia, centeio, gros no malteados. Importante (seno ocorrer a extrao de polifenis, gerando
no RAMPA 2 55 C 15 MIN para reteno da espuma. 15 a 20 minutos. adstringencia no sabor da cerveja)

no RAMPA 3 67 C 40 MIN
- beta-amilase (55-65C) produo de aucares
Medir o OG1 e adicionar a gua do esparge at a OG
esperada - aps, adicionar aproximadamente 4 litros para
fermentveis menos corpo e mais lcool
no TESTE DO IODO compensar a evaporao na fervura da lupulagem

no MASH OUT 0 C 0 MIN - alfa-amilase (68-72C) produo de mais aucares no

fermentveis. cerveja mais doce, mais encorpada e menos
no TRASFEGA PANELA FERVURA alcolica

no SPARGE 24 l 75 C

ETAPAS DA FERVURA
no
COMPLETAR VOLUME DO MOSTO E MEDIR OG PR-
FERVURA
REFRATMETRO 11 Bx BRIX CONVERTIDO 1.044 DENSMETRO
TEMP.
MOSTO 20 C DENSIDADE
CORRIGIDA

no VOLUME PARA FERVURA 36 l

no INCIO DA FERVURA / RETIRAR O EXCESSO ESPUMA FERVURA COM A PANELA DESTAMPADA

no ADICIONAR LPULO 1 31 g 60 MIN h. hersbrucker

no ADICIONAR LPULO 2 30 g 25 MIN saaz

no ADICIONAR LPULO 3 0 g 0 MIN 0

no ADICIONAR LPULO 4 0 g 0 MIN 0

no ADICIONAR LPULO 5 0 g 0 MIN 0

no ADICIONAR LPULO 6 0 g 0 MIN 0

no ADICIONAR LPULO 7 0 g 0 MIN 0

no ADICIONAR LPULO 8 0 g 0 MIN 0

no ADICIONAR LPULO 9 0 g 0 MIN 0

BITTERNESS RATIO 1

no ADICIONAR LPULO 10 0 g 0 MIN 0 EQUILBRIO BU:GU mais seca (lupulada)

no ADICIONAR ADJUNTOS
RAZO
EQUILBRIO
IBU 12 ENCONTRADA
IDEAL DO
no WHIRFLOC PASTILHA ESTILO 0.5

no ESTELIZAR O CHILLER

no DESLIGAR E DESCANSAR
OG 50 0.24 0.24
mais doce (maltada)

no FAZER WHIROPOOL 0

no RESFRIAMENTO COM CHILLER

no
MEDIR DENSIDADE OG
PELO
REFRATMETRO 12.5 bx BRIX CONVERTIDO 1.050
PELO DENSMETRO
TEMP.
MOSTO 20 C DENSIDADE
CORRIGIDA

ETAPAS DA FERMENTAO
no TRASFEGA BALDE FERMENTADOR

no VOLUME PARA FERMENTAO 30 l

no INOCULAO DO FERMENTO

no TAMPAR / POO TRMICO / AIRLOCK

DIAS DE TEMPERATURA DE DATA DO FIM DA

no FERMENTAO
FERMENTAO 12 FERMENTAO 20 C FERMENTAO 13 May 2017/Sat

ETAPAS DA MATURAO
no TRASFEGA BALDE MATURADOR BAIXAR A TEMPERATURA 24h ANTES DA TRASFEGA PARA 1C PARA DECANTAR O FERMENTO E CLARIFICAR A CERVEJA

no
PELO
REFRATMETRO 6.0 bx
DENSIDADE
CORRIGIDA 1.009 BRIX CORRIGIDO 2.3
MEDIR DENSIDADE OF DENSIDADE
no PELO DENSMETRO
TEMP.
MOSTO 20 C CORRIGIDA

no ABV PELO BRIX 5.4 %VOL

DIAS DE TEMPERATURA DE
no ABV PELO DENSMETRO %VOL MATURAO 14 MATURAO 10 C DATA DO FIM DA
FERMENTAO 27 May 2017/Sat

ETAPAS DO PRIMING E ENGARRAFAMENTO

no TEMPERATURA DE FERMENTAO 20 C
no TIPO DO ACAR ACAR CRISTAL
no VOLUME FINAL DE CERVEJA (l) 30
no CARBONATAO DESEJADA (bar) 3.5
no QUANTIDADE DE ACAR (g/I) 9.2
no TOTAL DE ACAR (g) 275
no GUA PARA DISSOLVER O ACAR (ml) 550
no RESFRIAMENTO DO PRIMING

no ENGARRAFAMENTO

no ARROLHAMENTO

no ROTULAGEM

ETAPAS DA CARBONATAO REFERMENTAO

DIAS DE
no CARBONATAO 14 TEMPERATURA DE
CARBONATAO 20 C DATA DO FIM DA
CARBONATAO 16 Jun 2017/Fri
 BRASSAGEM_1

EFICINCIA DO PROCESSO 55.61 %

OBSERVAES DA BRASSAGEM

BRASSAGEM

FERMENTAO

MATURA0

ENGARRAFAMENTO

DEGUSTAO

CLCULO MANUAL DO IBU

VOLUME DO MOSTO (l) 30 OG ANTES DA FERVURA 1.040
QUANTIDADE LPULO 1 (g) 31 AA (%) 2.6 TEMPO FERVURA LPULO 60 IBU DO MOSTO (%) 6.8 FATOR 0.252

QUANTIDADE LPULO 2 (g) 30 AA (%) 2.5 TEMPO FERVURA LPULO 25 IBU DO MOSTO (%) 4.4 FATOR 0.175

QUANTIDADE LPULO 3 (g) AA (%) TEMPO FERVURA LPULO 0 IBU DO MOSTO (%) 0.0 FATOR 0

QUANTIDADE LPULO 4 (g) AA (%) TEMPO FERVURA LPULO 0 IBU DO MOSTO (%) 0.0 FATOR 0

QUANTIDADE LPULO 5 (g) AA (%) TEMPO FERVURA LPULO 0 IBU DO MOSTO (%) 0.0 FATOR 0

QUANTIDADE LPULO 6 (g) AA (%) TEMPO FERVURA LPULO 0 IBU DO MOSTO (%) 0.0 FATOR 0

QUANTIDADE LPULO 7 (g) AA (%) TEMPO FERVURA LPULO 0 IBU DO MOSTO (%) 0.0 FATOR 0

QUANTIDADE LPULO 8 (g) AA (%) TEMPO FERVURA LPULO 0 IBU DO MOSTO (%) 0.0 FATOR 0

QUANTIDADE LPULO 9 (g) AA (%) TEMPO FERVURA LPULO 0 IBU DO MOSTO (%) 0.0 FATOR 0

QUANTIDADE LPULO 10 (g) AA (%) TEMPO FERVURA LPULO 0 IBU DO MOSTO (%) 0.0 FATOR 0

TOTAL DE IBU DO MOSTO 11.1

 BRASSAGEM_1

ALE STYLES clco sulfato cloreto amargor

sim

blond ale 50-100 100-200 50-100 moderado

no SIM

american ale NO
50-100 100-200 50-100 moderado
---
best bitter 50-100 100-200 50-100 moderado

english mild 50-150 100-200 50-100 suave/moderado

ACAR CRISTAL
scottish 50-150 100-200 50-100 suave/moderado

ACAR MASCAVO (R
english bronwn 50-175 50-150 50-100 moderado

dry stout 50-175 50-150 50-100 moderado

weizen 50-100 0-50 0-100 suave/moderado

witbier 50-100 0-50 0-100 suave/moderado

koelsch 50-100 0-50 0-100 suave/moderado

american pale ale 50-150 100-400 0-100 moderado/forte

IPA 50-150 100-400 0-100 moderado/forte

saison 50-150 100-400 0-100 moderado/forte

altbier 50-150 100-300 50-100 moderado/forte

cal cammon 50-150 100-300 50-100 moderado/forte

amber 50-150 100-300 50-100 moderado/forte

brown 50-75 50-150 50-150 moderado/forte

dry stout 50-75 50-150 50-150 moderado/forte

dunkelweizen 50-75 50-150 50-150 moderado/forte

belgian blond 50-100 50-100 50-100 moderado

golden strong 50-100 50-100 50-100 moderado

tripel 50-100 50-100 50-100 moderado

strong scotch ale 50-100 40-120 50-100 moderado/forte

dubbel 50-100 40-120 50-100 moderado/forte

barleywine 50-100 40-120 50-100 moderado/forte

baltic porter 50-75 50-150 50-150 moderado/forte

oldale 50-75 50-150 50-150 moderado/forte

american weat 50-100 100-200 50-100 moderado

mild 50-150 100-200 50-100 moderado

brown porter 50-75 50-150 50-100 moderado

apa 50-150 100-400 0-100 moderado/forte

oatmeal stout 50-75 50-150 50-150 moderado/forte

imperial stout 50-75 50-100 50-150

LAGER STYLES clco sulfato cloreto amargor

american lager 50 0-50 50-100 suave

munich helles 50 0-50 50-100 suave

american premium 50-75 50-150 50-100 moderado

germin pils 50-75 50-150 50-100 moderado

vienna 50-75 0-100 50-150 suave/moderado

okctoberfest 50-75 0-100 50-150 suave/moderado

american dark 50-75 0-50 50-150 suave/moderado

munich dunkel 50-75 0-50 50-150 suave/moderado

schwarzbier 50-75 0-50 50-150 suave/moderado

helles 50-75 0-100 50-150 suave/moderado

traditional bock 50-75 0-100 50-150 suave/moderado

doppelbock 50-75 0-100 50-150 suave/moderado

traditional bock 50-100 0-100 50-100 suave/moderado

doppelbock 50-100 0-100 50-100 suave/moderado

escock 50-100 0-100 50-100 suave/moderado

baltic porter 50-100 0-100 50-100 suave/moderado

BRASSAGEM_1
BRASSAGEM_1

UTILIZAO DE ALFA CIDO

Tempo Fervura1.030 1.040 1.050 1.060 1.070 1.080 1.090 1.100

0 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000

5 0.055 0.050 0.046 0.042 0.038 0.035 0.032 0.029

10 0.100 0.091 0.084 0.076 0.070 0.064 0.058 0.053

15 0.137 0.125 0.114 0.105 0.096 0.087 0.080 0.073

20 0.167 0.153 0.140 0.128 0.117 0.107 0.098 0.089

25 0.192 0.175 0.160 0.147 0.134 0.122 0.112 0.102

30 0.212 0.194 0.177 0.162 0.148 0.135 0.124 0.113

35 0.229 0.209 0.191 0.175 0.160 0.146 0.133 0.122

40 0.242 0.221 0.202 0.185 0.169 0.155 0.141 0.129

45 0.253 0.232 0.212 0.194 0.177 0.162 0.148 0.135

50 0.263 0.240 0.219 0.200 0.183 0.168 0.153 0.140

55 0.270 0.247 0.226 0.206 0.188 0.172 0.157 0.144

60 0.276 0.252 0.231 0.211 0.193 0.176 0.161 0.147

70 0.285 0.261 0.238 0.218 0.199 0.182 0.166 0.152

80 0.291 0.266 0.243 0.222 0.203 0.186 0.170 0.155

90 0.295 0.270 0.247 0.226 0.206 0.188 0.172 0.157

100 0.298 0.272 0.249 0.228 0.208 0.190 0.174 0.159

110 0.300 0.274 0.251 0.229 0.209 0.191 0.175 0.160

120 0.301 0.275 0.252 0.230 0.210 0.192 0.176 0.161

 BRASSAGEM_1 TABELA
CORRE
preencher com a quantidade de O
quantidade de cerveja a produzir (l) 30.9 ESTILOS OG FG IBU
cerveja a ser produzida DENSIDAD
preencher com a quantidade de E/TEMPERA
Temp Corre
LAGER total malte (kg) 6.8
malte utilizado na receita CTURAo 1. Pale Lager

ALE tempo fervura (min) 60 preencher com o tempo da fervura

1 0 ---
GUA TOTAL UTILIZADA 47.5 10% a mais para eventualidades 1,028-1,040
0,998-1,0088-12
2 0 1A. American Light Lager

absoro gua pelo malte (l) 7.48 o malte absorve 1,1 litros/kg 1,040-1,010
1,004-1,010
8-18
3 0 1B. American Lager

ACAR CRISTAL gua inicial brassagem (l) 19 2,7 x quantidade de malte 2A. International Pale Lager 1,042-1,050
1,008-1,012
18-25
4 0

ACAR MASCAVO (RAP gua lavagem (l) 24 1,028-1,044

1,008-1,014
20-35
5 0 3A. Czech Pale Lager

perda evaporao fervura (l) 2.8 a gua evapora 0,0473166 l/min 1,044-1,048
1,006-1,012
16-22
6 0 4A. Munich Helles
perda panela (l) 2.00 1,054-1,057
1,010-1,012
18-25
7 0 4B. Festbier

volume fermentador (l) 30.90 1,026-1,034

1,006-1,010
15-28
8 0 5A. German Leichtbier

volume proveta OG (L) - 250ml - teste OG 1,048-1,056

1,010-1,015
20-30
9 0 5C. Helles Exportbier

volume final para fermentar (l) 29.9 1,045-1,051

1,008-1,012
20-35
10 0 7C. Kellerbier (Pale Kellerbier)

volume final aps fermentar (l) 29.9 - 250ml - teste FG

11 0 ---
Quantidade de garrafas (600ml) 50
12 0 2. Pilsner

13 0 ---

1,044-1,060
1,013-1,017
30-45
14 0 3B. Czech Premium Pale Lager

1,044-1,050
1,008-1,013
22-40
15 0 5D. German Pils

1,044-1,060
1,010-1,015
25-40
16 0 27. Historical Beer (Pre-Prohibition lager)

17 0 ---

18 0 3. Amber Lager

19 0 ---

1,042-1,055
1,008-1,014
8-25
20 0 2B. International Amber Lager

1,044-1,060
1,013-1,017
20-35
21 0 3C. Czech Amber Lager

1,054-1,060
1,010-1,014
18-24
22 0 6A. Mrzen

1,050-1,057
1,012-1,016
20-30
23 0.001 6B. Rauchbier

1,048-1,055
1,010-1,014
18-30
24 0.001 7A. Vienna Lager

1,045-1,051
1,008-1,012
20-35
25 0.001 7C. Kellerbier (Amber Kellerbier)
1,048-1,054
1,011-1,014
30-45
26 0.001 19B. California Common

27 0.002 ---

28 0.002 4. Dark Lager

29 0.002 ---

1,044-1,056
1,008-1,012
8-20
30 0.003 2C. International Dark Lager
1,044-1,060
1,013-1,017
18-34
31 0.003 3D. Czech Dark Lager
1,048-1,056
1,010-1,016
18-28
32 0.003 8A. Munich Dunkel

1,046-1,052
1,010-1,016
20-30
33 0.003 8B. Schwarzbier

34 0.004 ---

35 0.004 5. Bock

36 0.004 ---
1,064-1,072
1,011-1.018
23-35
37 0.005 4C. Helles Bock
1,064-1,072
1,013-1,019
20-27
38 0.005 6C. Dunkles Bock

1,072-1,112
1,016-1,024
16-26
39 0.006 9A. Doppelbock

1,078-1,120
1,020-1,035
25-35
40 0.006 9B. Eisbock

41 0.006 ---

42 0.007 6. Pale Ale

43 0.007 ---

1,042-1,055
1,006-1,012
8-20
44 0.007 1C. Cream Ale

1,044-1,050
1,007-1,011
18-30
45 0.008 5B. Klsch
1,038-1,053
1,006-1,012
20-45
46 0.008 12A. British Golden Ale

1,038-1,050
1,004-1,006
20-35
47 0.009 12B. Australian Sparkling Ale

1,038-1,054
1,008-1,013
15-28
48 0.009 18A. Blonde Ale

1,045-1,060
1,010-1,015
30-50
49 0.01 18B. American Pale Ale

1,048-1,054
1,010-1,014
20-30
50 0.01 24B. Belgian Pale Ale
1,062-1,075
1,008-1,018
15-30
51 0.01 25A. Belgian Blond Ale

1,048-1,065
1,002-1,008
20-35
52 0.011 25B. Saison

1,044-1,054
1,004-1,010
25-45
53 0.011 26A. Trappist Single

54 0.012 ---

55 0.012 7. IPA

56 0.013 ---

1,050-1,075
1,010-1,018
40-60
57 0.013 12C. English IPA

1,056-1,070
1,008-1,014
40-70
58 0.014 21A. American IPA

1,058-1,080
1,008-1,016
50-100
59 0.014 21B. Specialty IPA (todas)

1,065-1,085
1,008-1,018
60-120
60 0.015 22A. Double IPA
BRASSAGEM_1

61 0.015 ---

62 0.016 8. Amber Ale

63 0.016 ---

1,044-1,052
1,008-1,014
25-50
64 0.017 7B. Altbier

1,030-1,039
1,007-1,010
25-35
65 0.018 11A. Ordinary Bitter
1,040-1,048
1,008-1,012
25-40
66 0.018 11B. Best Bitter
1,048-1,060
1.010-1,016
30-50
67 0.019 11C. Strong Bitter

1,030-1,035
1,010-1,013
10-20
68 0.019 14A. Scottish Light

14B. Scottish Heavy 1,040-1,060

1,010-1,016
15-30
69 0.02

14C. Scottish Export 1,040-1,060

1,010-1,016
15-30
70 0.02

15A. Irish Red Ale 1,036-1,046

1,010-1,014
18-28
71 0.021

19A. American Amber Ale 1,045-1,060

1,010-1,015
25-40
72 0.021

24C. Bire de Garde 1,060-1,080

1,008-1,016
18-28
73 0.022

26B. Belgian Dubbel 1,062-1,075

1,008-1,018
15-25
74 0.023

27. Historical Beer (Kentucky Common) 1,044-1,055

1,010-1,018
15-30
75 0.023

76 0.024 ---

77 0.024 9. Brown Ale

78 0.025 ---

13A. Dark Mild 1,030-1,038

1,008-1,013
10-25
79 0.026

13B. British Brown Ale 1,040-1,052

1,008-1,013
20-30
80 0.026
19C. American Brown Ale 1,045-1,060
1,010-1,016
20-30
81 0.027
27. Historical Beer (London Brown Ale) 1,033-1,038
1,012-1,015
15-20
82 0.028

83 0.028 ---

84 0.029 10. Porter

85 0.03 ---
9C. Baltic Porter 1,060-1,090
1,016-1,024
20-40
86 0.03
13C. English Porter 1,040-1,052
1,008-1,014
18-35
87 0.031
1,050-1,070
1,012-1,018
25-50
20A. American Porter
27. Historical Beer (Pre-Prohibition Porter) 1,046-1,060
1,010-1,016
20-30

---

11. Stout

---

15B. Irish Stout 1,036-1,044

1,007-1,011
25-45

15C. Irish Extra Stout 1,052-1,062

1,010-1,014
35-50

16A. Sweet Stout 1,044-1,060

1,012-1,024
20-40

16B. Oatmeal Stout 1,045-1,065

1,010-1,018
25-40

16C. Tropical Stout 1,056-1,075

1,010-1,018
30-50

16D. Foreign Extra Stout 1,056-1,075

1,010-1,018
50-70

20B. American Stout 1,050-1,075

1,010-1,022
35-75

20C. Imperial Stout 1,075-1,115

1,018-1,030
50-90

---

12. Strong Ale

---

17A. British Strong Ale 1,055-1,080

1,015-1,022
30-60

17B. Old Ale 1,055-1,088

1,015-1,022
30-60

17C. Wee Heavy 1,070-1,130

1,018-1,040
17-35

1,080-1,120
1,018-1,030
35-70
17D. English Barleywine

22B. American Strong Ale 1,062-1,090

1,014-1,024
50-100

22C. American Barleywine 1,080-1,120

1,016-1,030
50-100

22D. Wheatwine 1,080-1,120

1,016-1,030
30-60

25C. Belgian Golden Strong Ale 1,070-1,095

1,005-1,016
22-35

26C. Belgian Tripel 1,075-1,085

1,008-1,014
20-40

26D. Belgian Dark Strong Ale 1,075-1,110

1,010-1,024
20-35

---

13. Wheat Beer

---

1,040-1,055
1,008-1,013
15-30
1D. American Wheat Beer

10A. Weissbier 1,044-1,052

1,010-1,014
8-15
 BRASSAGEM_1

10B. Dunkles Weissbier 1,044-1,056

1.010-1,014
10-18

10C. Weizenbock 1,064-1,090

1,015-1,022
15-30

23A. Berliner Weisse 1,028-1,032

1,003-1,0063-8

23D. Lambic 1,040-1,054

1,001-1,010
0-10

23E. Gueuze 1,040-1,060

1,000-1,006
0-10

23F. Fruit Lambic 1,040-1,060

1,000-1,010
0-10

24A. Witbier 1,044-1,052

1,008-1,012
8-20

27. Historical Beer (Gose) 1,036-1,056

1,006-1,010
5-12

1.110 1.120 27. Historical Beer (Piwo Grodziskie) 1,028-1,032

1,006-1,012
20-35

0.000 0.000 27. Historical Beer (Lichtenhainer) 1,028-1,032

1,006-1,012
20-35

0.027 0.025 27. Historical Beer (Roggenbier) 1,046-1,056

1,010-1,014
10-20

0.049 0.045 27. Historical Beer (Sahti) 1,076-1,120

1,016-1,020
7-15

0.067 0.061
---

0.081 0.074
14. Sour Ale

0.094 0.085
---

0.103 0.094 1,048-1,057

1,002-1,012
10-25
23B. Flanders Red

0.111 0.102 1,040-1,074

1,008-1,012
20-25
23C. Oud Bruin

0.118 0.108
---

0.123 0.113
15. Specialty Beer

0.128 0.117
---

0.132 0.120 1,020-1,090

1,000-1,016
5-50
28A. Brett Beer

0.135 0.123 1,020-1,090

1,000-1,016
5-50
28.B Mixed-Fermentation Sour Beer

0.139 0.127 1,020-1,090

1,000-1,016
5-50
28C. Wild Specialty Beer

0.142 0.130 1,020-1,090

1,000-1,016
5-50
29A. Fruit Beer

0.144 0.132 1,020-1,090

1,000-1,016
5-50
29B. Fruit and Spice Beer

0.145 0.133 1,020-1,090

1,000-1,016
5-50
29C. Specialty Fruit Beer

0.146 0.134 1,020-1,090

1,000-1,016
5-50
30A. Spice, Herb or Vegetable Beer

0.147 0.134 1,020-1,090

1,000-1,016
5-50
30B. Autumn Seasonal Beer

1,020-1,090
1,000-1,016
5-50
30C. Winter Seasonal Beer

1,020-1,090
1,000-1,016
5-50
31A. Alternative Grain Beer

1,020-1,090
1,000-1,016
5-50
31B. Alternative Sugar Beer

1,020-1,090
1,000-1,016
5-50
32A. Classic Style Smoked Beer

1,020-1,090
1,000-1,016
5-50
32.B Specialty Smoked Beer

1,020-1,090
1,000-1,016
5-50
33A. Wood-Aged Beer

1,020-1,090
1,000-1,016
5-50
33.B Specialty Wood-Aged Beer

1,020-1,090
1,000-1,016
5-50
34A. Clone Beer

1,020-1,090
1,000-1,016
5-50
34B. Mixed Style Beer

1,020-1,090
1,000-1,016
5-50
34C. Experimental Beer
 TEMPERAT
URA
BRASSAGEM_1
FERMENTA
SRM CARBONATAO
ABV BU/GU O
VOLUME
co2
DE CO2
temp
resid
RESIDUAL

0 1.7
2-3 2,8-4,22,5-2,9 0.29
4 1.5

2-4 4,2-5,32,5-2,9 0.52

8 1.3

2-6 4,6-6,02,5-3,2 0.47

10 1.2

3-6 3,0-4,12,4-2,8 0.76

12 1.12

3-5 4,7-5,42,5-3,0 0.41

14 1.05
4-7 5,8-6,32,4-2,9 0.39
16 0.99

2-5 2,4-3,62,2-2,8 0.72

18 0.93

4-7 4,8-6,02,5-3,0 0.48

20 0.88

3-7 4,7-5,42,5-3,0 0.57

22 0.83

3,5-6 4,2-5,82,3-2,7 0.72

2-5 4,4-5,22,5-3,2 0.66

3-6 4,5-6,02,4-3,0 0.62

7-14 4,6-6,02,5-3,2 0.34

10-16 4,4-5,82,3-2,7 0.53

8-17 5,8-6,32,5-3,0 0.37

12-22 4,8-6,02,2-3,0 0.47

9-15 4,7-5,52,5-3,0 0.47

3-7 4,7-5,42,5-3,0 0.57

10-14 4,5-5,52,4-3,2 0.74

14-22 4,2-6,02,4-3,0 0.28

14-35 4,4-5,82,4-2,7 0.50

14-28 4,5-5,62,5-3,0 0.44

17-30 4,4-5,42,5-3,0 0.51

6-11 6,3-7,42,5-3,0 0.43

14-22 6,3-7,22,5-3,0 0.35

6-25 7,0-10,02,4-3,0 0.23

18-309,0-14,02,4-2,9 0.30

2,5-5 4,2-5,62,4-2,9 0.29

3,5-5 4,4-5,22,4-3,1 0.51

2-6 3,8-5,02,0-2,8 0.71

4-7 4,5-6,02,5-3,3 0.62

3-6 3,8-5,52,4-3,0 0.47

5-10 4,5-6,22,3-3,0 0.76

8-14 4,8-5,52,4-3,4 0.49

4-7 6,0-7,52,6-3,2 0.33

5-22 3,5-9,52,8-3,5 0.49

3-5 4,8-6,02,4-3,4 0.71

6-14 5,0-7,52,0-2,8 0.80

6-14 5,5-7,52,4-2,9 0.87

5-15 6,2-9,52,2-3,0 1.09

6-14 7,5-10,02,4-2,9 1.20

 BRASSAGEM_1

11-17 4,3-5,52,5-3,0 0.78

8-14 3,2-3,81,5-2,5 0.87

8-16 3,8-4,61,5-2,5 0.74

8-18 4,6-6,21,5-2,5 0.74

17-22 2,5-3,22,0-2,6 0.46

13-22 3,9-6,02,0-2,8 0.45

13-22 3,9-6,02,0-2,8 0.45

9-14 3,8-5,02,4-2,8 0.56

10-17 4,5-6,22,3-3,0 0.62

6-19 6,0-8,52,4-3,2 0.33

10-17 6,0-7,62,5-3,2 0.29

11-1204,0-5,52,5-3,0 0.45

12-25 3,0-3,81,8-2,6 0.51

12-22 4,2-5,41,8-2,5 0.54

18-35 4,3-6,22,4-2,9 0.48

22-35 2,8-3,62,0-2,6 0.49

17-30 6,5-9,52,4-2,9 0.40

20-30 4,0-5,41,8-2,6 0.58

22-40 4,8-6,52,3-2,9 0.62

18-30 4,5-6,02,4-2,7 0.47

25-40 4,0-4,52,0-2,6 0.88

25-40 5,5-6,52,4-2,6 0.75

30-40 4,0-6,02,0-2,7 0.58

22-40 4,2-5,92,4-2,9 0.59

30-40 5,5-8,02,4-2,9 0.61

30-40 6,3-8,02,2-2,9 0.92

30-40 5,0-7,02,4-3,0 0.88

30-408,0-12,02,2-2,8 0.74

8-22 5,5-8,02,1-2,7 0.67

10-22 5,5-9,02,0-2,8 0.63

14-256,5-10,02,4-2,7 0.26

8-22 8,0-12,01,6-2,6 0.53

7-19 6,3-10,02,2-2,7 0.99

10-198,0-12,01,8-2,7 0.75

8-15 8,0-12,01,9-2,7 0.45

3-6 7,5-10,52,6-3,4 0.35

4,5-7 7,5-9,52,5-3,4 0.38

212-228,0-12,02,5-3,2 0.30

3-6 4,0-5,52,4-3,0 0.47

2-6 4,3-5,62,9-4,6 0.24

 BRASSAGEM_1

14-23 4,3-5,62,9-4,10 0.28

6-25 6,5-9,02,5-3,5 0.29

2-3 2,8-3,82,6,4,4 0.18

3-7 5,0-6,51,8-2,8 0.11

3-7 5,0-8,02,6-3,4 0.10

3-7 5,0-7,01,8-3,2 0.10

2-4 4,5-5,52,6-3,4 0.29

3-4 4,2-4,82,6-3,4 0.18

3-6 2,5-3,32,5-3,10 0.92

3-6 2,5-3,32,5-3,2 0.92

14-19 4,5-6,02,5-3,10 0.29

4-22 7,0-11,01,6-2,5 0.11

10-16 4,6-6,52,0-2,7 0.33

15-22 4,0-8,02,0-2,7 0.39

2-50 2,0-10,02,0-3,0 0.50

2-50 2,0-10,02,0-3,0 0.50

2-50 2,0-10,02,0-3,0 0.50

2-50 2,0-10,02,0-3,0 0.50

2-50 2,0-10,02,0-3,0 0.50

2-50 2,0-10,02,0-3,0 0.50

2-50 2,0-10,02,0-3,0 0.50

7-50 5,0-10,02,0-3,0 0.50

7-50 5,0-10,02,0-3,0 0.50

2-50 2,0-10,02,0-3,0 0.50

2-50 2,0-10,02,0-3,0 0.50

2-50 2,0-10,02,0-3,0 0.50

2-50 2,0-10,02,0-3,0 0.50

2-50 2,0-10,02,0-3,0 0.50

2-50 2,0-10,02,0-3,0 0.50

2-50 2,0-10,02,0-3,0 0.50

2-50 2,0-10,02,0-3,0 0.50

2-50 2,0-10,02,0-3,0 0.50