teier
/
baierdorfer-recipes
1
0
Fork 0
Code Issues Pull Requests Packages Projects Releases Wiki Activity

fix: wrong hop amount in dry stout and typo in readme

This commit is contained in:
Mathias Teier 2024-04-16 11:19:14 +02:00
parent 9fa14b8bc8
commit c2d6ef1033
2 changed files with 4 additions and 4 deletions
Show Stats Download Patch File Download Diff File Expand all files Collapse all files

2
README.md
View File

@ -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) Therefore I call my beer "Baierdorfer" which means "from Baierdorf". [Google Maps](https://maps.app.goo.gl/FUTvDccK4rcKRJP17)
## Languages ## 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).

6
de_AT/dry-stout.md
View File

@ -15,9 +15,9 @@ I moch normal 20 Liter mit am Hauptguss vo 24l und am Nochguss vo 8l.
- Obmaischen bei 75° - Obmaischen bei 75°
## Kochplan ## Kochplan
- 90min Gesomtkochzeit - 60min Gesomtkochzeit
- 60min 15g Hallertauer 3.7% Alphasäure - 60min 30g Hallertauer 3.7% Alphasäure
- 30min 15g East Kent 6.3% Alphasäure - 30min 30g East Kent 6.3% Alphasäure
## Gärung ## 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. 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.