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Difference between revisions of "User:JosS/Banquet/Course2Beer"
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Microbes Detected: Yeast-3 Yeast-58 Yeast-49 Yeast-88 Lactobacillus-44 Yeast-35 Lactobacillus-13 Mold-95 | 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 | Yeast-89 Mold-39 Yeast-17 Yeast-96 Yeast-1 Yeast-24 Lactobacillus-36 Acetobacter-62 | ||
| + | Lactobacillus-28 Lactobacillus-76 Acetobacter-70 | ||
| + | |||
| + | -- | ||
| + | |||
| + | |||
| + | Required: Spicy Black Orange<br> | ||
| + | Expected: Very Potent Fruity Spicy Sweet Black; Hint of Cinnamon, Hint of Orange<br> | ||
| + | Recipe: 45BurntMalt <b>100Honey</b> 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: Potent Black Beer. Muddled flavors. | ||
| + | |||
| + | Alcohol: 1053 | ||
| + | Color: 559 | ||
| + | Mold: 0 | ||
| + | Vitamins: 155 | ||
| + | |||
| + | Glucose (sweet): 10 | ||
| + | Maltose (sweet): 229 | ||
| + | Lactose (sweet): 0 | ||
| + | |||
| + | Citric Acid (sour): 0 | ||
| + | Lactic Acid (sour): 0 | ||
| + | Acetic Acid (sour): 0 | ||
| + | |||
| + | Barley Flavor (pleasant): 28 | ||
| + | Orange Flavor (fruity): 169 | ||
| + | Banana Flavor (fruity): 10 | ||
| + | Cherry Flavor (fruity): 49 | ||
| + | Date Flavor (fruity): 25 | ||
| + | Honey Flavor (fruity): 118 | ||
| + | Nutmeg Flavor (slightly bitter): 14 | ||
| + | Cinnamon Flavor (slightly bitter): 102 | ||
| + | Bread Flavor (pleasant): 18 | ||
| + | Blackberry Flavor (fruity): 8 | ||
| + | Tannin Flavor (very bitter): 15 | ||
| + | Grassy Flavor (unpleasant): 99 | ||
| + | Herbal Flavor (unpleasant): 4 | ||
| + | Nasty Flavors (unpleasant): 59 | ||
| + | |||
| + | Microbes Detected: Yeast-3 Yeast-58 Yeast-49 Yeast-88 Lactobacillus-44 Yeast-35 Lactobacillus-13 Mold-95 | ||
| + | Yeast-89 Yeast-17 Mold-39 Yeast-96 Yeast-1 Yeast-24 Lactobacillus-36 Acetobacter-62 | ||
Lactobacillus-28 Lactobacillus-76 Acetobacter-70 | Lactobacillus-28 Lactobacillus-76 Acetobacter-70 | ||
Revision as of 07:58, 19 November 2014
Required: Spicy Black Orange
Expected: Very Potent Fruity Spicy Sweet Black; Hint of Cinnamon, Hint of Orange
Recipe: 45BurntMalt 120Honey 3MediumWheat @1195 (start) ; 15MediumMalt @200 (end)
Location: 2308, 2697
Seal Time: 0
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
--
Required: Spicy Black Orange
Expected: Very Potent Fruity Spicy Sweet Black; Hint of Cinnamon, Hint of Orange
Recipe: 45BurntMalt 100Honey 3MediumWheat @1195 (start) ; 15MediumMalt @200 (end)
Location: 2308, 2697
Seal Time: 0
Result:
Brief Description: Potent Black Beer. Muddled flavors.
Alcohol: 1053
Color: 559
Mold: 0
Vitamins: 155
Glucose (sweet): 10
Maltose (sweet): 229
Lactose (sweet): 0
Citric Acid (sour): 0
Lactic Acid (sour): 0
Acetic Acid (sour): 0
Barley Flavor (pleasant): 28
Orange Flavor (fruity): 169
Banana Flavor (fruity): 10
Cherry Flavor (fruity): 49
Date Flavor (fruity): 25
Honey Flavor (fruity): 118
Nutmeg Flavor (slightly bitter): 14
Cinnamon Flavor (slightly bitter): 102
Bread Flavor (pleasant): 18
Blackberry Flavor (fruity): 8
Tannin Flavor (very bitter): 15
Grassy Flavor (unpleasant): 99
Herbal Flavor (unpleasant): 4
Nasty Flavors (unpleasant): 59
Microbes Detected: Yeast-3 Yeast-58 Yeast-49 Yeast-88 Lactobacillus-44 Yeast-35 Lactobacillus-13 Mold-95
Yeast-89 Yeast-17 Mold-39 Yeast-96 Yeast-1 Yeast-24 Lactobacillus-36 Acetobacter-62
Lactobacillus-28 Lactobacillus-76 Acetobacter-70
