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Difference between revisions of "User:JosS/Banquet/Course2Beer"

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Required: Spicy Black Orange<br>
 
Expected: Very Potent Fruity Spicy Sweet Black; Hint of Cinnamon, Hint of Orange<br>
 
Recipe: 45BurntMalt 120Honey 3MediumWheat @1195 (start) ; 15MediumMalt @200 (end)<br>
 
Location: [http://atitd.sharpnetwork.net/egypt.asp?loc=2308,2697  2308, 2697]<br>
 
Seal Time: 0<br>
 
  
Result:
 
 
Brief Description: Cloying Beer
 
 
Alcohol: 1107
 
Color: 554
 
Mold: 0
 
Vitamins: 163
 
 
Glucose (sweet): 130
 
Maltose (sweet): 255
 
Lactose (sweet): 0
 
 
Citric Acid (sour): 0
 
Lactic Acid (sour): 0
 
Acetic Acid (sour): 0
 
 
Barley Flavor (pleasant): 28
 
Orange Flavor (fruity): 184
 
Banana Flavor (fruity): 17
 
Cherry Flavor (fruity): 73
 
Date Flavor (fruity): 38
 
Honey Flavor (fruity): 139
 
Nutmeg Flavor (slightly bitter): 16
 
Cinnamon Flavor (slightly bitter): 206
 
Bread Flavor (pleasant): 18
 
Pear Flavor (fruity): 1
 
Blackberry Flavor (fruity): 4
 
Tannin Flavor (very bitter): 15
 
Grassy Flavor (unpleasant): 98
 
Herbal Flavor (unpleasant): 4
 
Nasty Flavors (unpleasant): 71
 
 
Microbes Detected: Yeast-3 Yeast-58 Yeast-49 Yeast-88 Lactobacillus-44 Yeast-35 Lactobacillus-13 Mold-95
 
                    Yeast-89 Mold-39 Yeast-17 Yeast-96 Yeast-1 Yeast-24 Lactobacillus-36 Acetobacter-62
 
                    Lactobacillus-28 Lactobacillus-76 Acetobacter-70
 

Latest revision as of 08:57, 20 November 2014