From c2d6ef103334969fb78108ef3936ea4c7f75f0d5 Mon Sep 17 00:00:00 2001 From: Mathias Teier Date: Tue, 16 Apr 2024 11:19:14 +0200 Subject: [PATCH] fix: wrong hop amount in dry stout and typo in readme --- README.md | 2 +- de_AT/dry-stout.md | 6 +++--- 2 files changed, 4 insertions(+), 4 deletions(-) diff --git a/README.md b/README.md index 8f3654f..7527e22 100644 --- a/README.md +++ b/README.md @@ -12,6 +12,6 @@ Baierdorf is a small village near Ravelsbach in Lower Austria, where I've grown Therefore I call my beer "Baierdorfer" which means "from Baierdorf". [Google Maps](https://maps.app.goo.gl/FUTvDccK4rcKRJP17) ## Languages -The recipes are written in Austrian German (de\_AT) and translatted into German and English (in the folder de\_DE and en\_GB respectively). +The recipes are written in Austrian German (de\_AT) and translated into German and English (in the folder de\_DE and en\_GB respectively). diff --git a/de_AT/dry-stout.md b/de_AT/dry-stout.md index 48a0810..0ca018a 100644 --- a/de_AT/dry-stout.md +++ b/de_AT/dry-stout.md @@ -15,9 +15,9 @@ I moch normal 20 Liter mit am Hauptguss vo 24l und am Nochguss vo 8l. - Obmaischen bei 75° ## Kochplan -- 90min Gesomtkochzeit -- 60min 15g Hallertauer 3.7% Alphasäure -- 30min 15g East Kent 6.3% Alphasäure +- 60min Gesomtkochzeit +- 60min 30g Hallertauer 3.7% Alphasäure +- 30min 30g East Kent 6.3% Alphasäure ## Gärung Mit Nottingham Ale Yeast Trockenhefe ca. 5-7 Tage gären lassen, danoch im Fassl mit ~24g Zucker a poor Tog nochgärn lossn. Des Bier hot damit sehr weng Kohlensäure.