Simcoe in the horizon ipa
•
0 likes•52 views
This document provides the details of a recipe for an American IPA called "Simcoe In The Horizon". The recipe includes 5 kg of pale malt, 0.55 kg each of caramel/crystal malt and Munich malt, 0.5 kg each of flaked oats and table sugar. Bittering hops include 50g of Horizon and 20g of Simcoe added at the beginning of the boil. Flavor and aroma hops include 30g of Simcoe added at 30 minutes and 60g added at flameout, with 20g used for dry hopping. The target original gravity is 1.070 and final gravity is 1.012, yielding an estimated 7.7% alcohol IPA.
Report
Share
Report
Share
Download to read offline
![Simcoe In The Horizon
Amerikansk IPA (6 B)
Est Original Gravity: 1.070 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.7 %
Bitterness: 98.6 IBUs
Est Color: 22.0 EBC
Mash Name: Temperature Mash, 1
Step, Light Body
Sparge Water: 20.03 l
Sparge Temperature: 78.0 C
Adjust Temp for Equipment:
FALSE
Est Mash PH: 5.58
Measured Mash PH: 5.20
Type: All Grain
Batch Size: 25.00 l
Boil Size: 28.58 l
Boil Time: 60 min
End of Boil Vol: 26.00 l
Final Bottling Vol: 25.00 l
Fermentation: Ale, Single Stage
Date: 19 Jul 2011
Brewer: Anders Ousen
Asst Brewer:
Equipment: Anders' Udstyr
Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
5.00 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 1 67.4 %
0.55 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 2 7.4 %
0.55 kg Munich Malt (17.7 EBC) Grain 3 7.4 %
0.50 kg Oats, Flaked (2.0 EBC) Grain 4 6.7 %
0.32 kg Light Dry Extract (15.8 EBC) Dry Extract 5 4.3 %
0.50 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 6 6.7 %
50.00 g Horizon [12.40 %] - Boil 60.0 min Hop 7 51.4 IBUs
20.00 g Simcoe [12.80 %] - Boil 60.0 min Hop 8 21.2 IBUs
30.00 g Simcoe [12.80 %] - Boil 30.0 min Hop 9 24.5 IBUs
60.00 g Simcoe [12.80 %] - Steep/Whirlpool 1.0 min Hop 10 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) … Yeast 11 -
20.00 g Simcoe [12.80 %] - Dry Hop 0.0 Days Hop 12 0.0 IBUs
Gravity, Alcohol Content and Color
Measured Original Gravity:
1.064 SG
Measured Final Gravity: 1.014
SG
Actual Alcohol by Vol: 6.6 %
Calories: 607.6 kcal/l
Mash Profile
Total Grain Weight: 7.42 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description
Step
Temperature
Step Time
Saccharification Add 17.16 l of water at 73.5 C 67.0 C 60 min](https://image.slidesharecdn.com/simcoeinthehorizonipa-180317112615/85/Simcoe-in-the-horizon-ipa-1-320.jpg)
Recommended
Grocery list/meal planning template
Grocery shopping and meal planning is easier with a pre-printed list. Download this template and edit it to suit your family's food preferences.
Set Lunch
Restaurant Martin in Shanghai offers lunch sets that include an appetizer, main course, and dessert along with a coffee or tea. The sets range in price from 198 to 278 yuan depending on the number of items selected. The menu lists appetizer options like mixed salad, Iberian cold cuts, and cod fish salad. Main courses include monkfish, turbot, sea bass, pork chop, beef tenderloin, and lamb chop served with a side of vegetables, mashed potato, or fried green peppers. Dessert choices consist of frozen celery with mango, cheese cake foam with biscuit, and carrot cream with vanilla and olive oil.
PORTFOLIO GM BS AS HOUSE
This short document lists three rooms: bathroom, garden, and kitchen. It appears to be an inventory or description of areas within a home. The document is only three words long, with each word on its own line, suggesting it may be a basic floor plan or listing of rooms.
Menu Project
This document provides recipes for the daily specials at Alcrows Grill, including an appetizer of Pineapple Frappe, a starter of Buffalo Wings, and a meal of Chicken Salad. The Pineapple Frappe is made by blending pineapple pieces, pineapple juice, and pure juice. Buffalo Wings are prepared by mixing hot sauce, butter, and red pepper into a bowl before deep frying chicken wings and coating them in the sauce. Chicken Salad is made by cooking and cutting chicken, then mixing it with mayonnaise, vinegar, and diced onion.
Shopping List
This document appears to be a grocery list containing various food and household items grouped into categories along with their prices and the store names. It includes sections for fruit, vegetables, bakery, deli/meat, sauces, tinned vegetables, pasta/rice, soups, fish, baking, oil/eggs, cleaning, personal care, fridge/freezer and misc. items. Prices are listed for most individual items along with the store they can be purchased from. Some temporary special prices are also noted at the bottom.
New Year's Eve Menu
The D'Amico Kitchen New Year's Eve menu offers an antipasti selection including tuna, prosciutto wrapped potato fries, and foie gras meatballs. Guests then choose between pasta dishes like lobster gnocchi and beef agnolotti. Main entree options consist of scallops, sea bass, Wagyu sirloin, and roasted duck breast. The tasting menu is $80 per person and concludes with desserts such as a dark chocolate torte and coconut lime panna cotta.
Induction plan2 canada
This document provides a 7-day meal plan and recipes for the Atkins Induction phase. Each day specifies breakfast, snack, lunch, another snack and dinner with the net carb count for each. Recipes are provided for some of the meals and snacks, including Muffin in a Minute for breakfast on day 1, Mixed Greens with vegetables for lunch one day, and Ranch Dressing. The net carb counts range from 19-22 grams per day.
Original recipe coca-cola
The document provides Everett Beal's original recipe for Coca-Cola syrup from 1879. It lists the ingredients for both the syrup and the separate "7X flavoring formula". The instructions explain that the recipe includes two parts - making the syrup with sugar, water, and other ingredients, and making the 7X flavoring separately with essential oils and alcohol. It then provides detailed steps for making both parts of the recipe and combining them to produce homemade Coca-Cola.
Recommended
Grocery list/meal planning template
Grocery shopping and meal planning is easier with a pre-printed list. Download this template and edit it to suit your family's food preferences.
Set Lunch
Restaurant Martin in Shanghai offers lunch sets that include an appetizer, main course, and dessert along with a coffee or tea. The sets range in price from 198 to 278 yuan depending on the number of items selected. The menu lists appetizer options like mixed salad, Iberian cold cuts, and cod fish salad. Main courses include monkfish, turbot, sea bass, pork chop, beef tenderloin, and lamb chop served with a side of vegetables, mashed potato, or fried green peppers. Dessert choices consist of frozen celery with mango, cheese cake foam with biscuit, and carrot cream with vanilla and olive oil.
PORTFOLIO GM BS AS HOUSE
This short document lists three rooms: bathroom, garden, and kitchen. It appears to be an inventory or description of areas within a home. The document is only three words long, with each word on its own line, suggesting it may be a basic floor plan or listing of rooms.
Menu Project
This document provides recipes for the daily specials at Alcrows Grill, including an appetizer of Pineapple Frappe, a starter of Buffalo Wings, and a meal of Chicken Salad. The Pineapple Frappe is made by blending pineapple pieces, pineapple juice, and pure juice. Buffalo Wings are prepared by mixing hot sauce, butter, and red pepper into a bowl before deep frying chicken wings and coating them in the sauce. Chicken Salad is made by cooking and cutting chicken, then mixing it with mayonnaise, vinegar, and diced onion.
Shopping List
This document appears to be a grocery list containing various food and household items grouped into categories along with their prices and the store names. It includes sections for fruit, vegetables, bakery, deli/meat, sauces, tinned vegetables, pasta/rice, soups, fish, baking, oil/eggs, cleaning, personal care, fridge/freezer and misc. items. Prices are listed for most individual items along with the store they can be purchased from. Some temporary special prices are also noted at the bottom.
New Year's Eve Menu
The D'Amico Kitchen New Year's Eve menu offers an antipasti selection including tuna, prosciutto wrapped potato fries, and foie gras meatballs. Guests then choose between pasta dishes like lobster gnocchi and beef agnolotti. Main entree options consist of scallops, sea bass, Wagyu sirloin, and roasted duck breast. The tasting menu is $80 per person and concludes with desserts such as a dark chocolate torte and coconut lime panna cotta.
Induction plan2 canada
This document provides a 7-day meal plan and recipes for the Atkins Induction phase. Each day specifies breakfast, snack, lunch, another snack and dinner with the net carb count for each. Recipes are provided for some of the meals and snacks, including Muffin in a Minute for breakfast on day 1, Mixed Greens with vegetables for lunch one day, and Ranch Dressing. The net carb counts range from 19-22 grams per day.
Original recipe coca-cola
The document provides Everett Beal's original recipe for Coca-Cola syrup from 1879. It lists the ingredients for both the syrup and the separate "7X flavoring formula". The instructions explain that the recipe includes two parts - making the syrup with sugar, water, and other ingredients, and making the 7X flavoring separately with essential oils and alcohol. It then provides detailed steps for making both parts of the recipe and combining them to produce homemade Coca-Cola.
Final senior design presentation 2018
The document provides background information on craft brewing. It discusses the history of beer dating back to 3400 BC. It then defines what qualifies a brewery as a craft brewery according to the Brewers Association. Some key statistics on the growth of craft breweries in the US are presented. The remainder of the document outlines the brewing process for designing and brewing an IPA beer using a pilot system, including mashing, boiling, fermentation, and packaging. It also includes a proposed budget and profit analysis for brewing and selling the beer.
Final senior design prez
This document provides an overview of the brewing process and outlines a recipe for an IPA. It discusses the history of beer, key steps in brewing including mashing, boiling and fermentation, and common ingredients like malt, hops and yeast. The document then presents a specific recipe for an IPA including ingredients, mashing and boiling procedures. Details are provided on fermenting and conditioning the beer over several weeks. An analysis estimates the cost of making the beer and the potential profit from selling it.
Brew Lab #2
This document summarizes the process for brewing a B3 Cubed Dark Chocolate Stout. It includes calculations for IBUs, ABV, yeast pitch volume, and apparent attenuation. The material bill lists ingredients such as pale malt, roasted barley, chocolate malt, and Target hops. Equipment used includes a brewing system, chiller, grain mill, and oxygen tank. The procedure describes measuring ingredients, mashing, boiling with hops and other additions, chilling, fermenting with Abbey IV yeast, and adding fruits to secondary fermentation.
Introduction to Homebrewing
This document provides an introduction to homebrewing, outlining the key ingredients, processes, and styles involved. It discusses the three main phases of brewing - boiling, fermentation, and conditioning. The main ingredients are described as water, malt, hops, yeast, along with notes on types and purposes. Steps of the brewing process like mashing, boiling, chilling, and pitching yeast are outlined. A variety of beer styles are categorized from beginner to advanced based on complexity. Resources for supplies, organizations, and references are listed at the end.
Brew Lab #3
This document provides information about a batch of Equinox Fallout Brown Ale brewed by John Schnettler. It includes details of the ingredients, calculations of IBUs, ABV, yeast pitch volume, and attenuation. The grain bill consisted primarily of 2-row malt along with caramel malt, chocolate malt, and roasted barley. Amarillo hops were added at various times during the boil. The original gravity was 14.8°P and final gravity was 2.6°P, resulting in an estimated 6.3% ABV. Yeast was pitched at a volume of 88.2 liters. Calculations show the beer has 36.6 IBUs and 82.4
Brew Lab #1
John Schnettler brewed a Study Break IPA using a Sabco BrewMagic system. He mashed 2-row, Vienna, and Munich malts, then boiled hops including Columbus, Perle, and Cascade. The wort had an original gravity of 15.2 Plato and final gravity of 3.8 Plato, resulting in an estimated 5.88% ABV. Additional hops were added in whirlpool and as dry hops. The document provides details on the equipment, ingredients, and multi-step brewing process.
FTEC 422 Lab Report 1
This document summarizes John Schnettler's brewing of a Kölsch style beer. It includes details of the materials used such as water chemistry adjustments with calcium chloride and lactic acid, and a grist bill of Pilsner malt, Munich malt, and wheat malt. Yeast used was WLP029 German Ale/Kölsch. The document also analyzes the malt extract potential and moisture content. Sensory evaluation was planned for March 11th after kegging on March 4th.
Brown Ales
The document discusses brown ales based on the 2008 BJCP style guidelines. It describes the three subcategories of brown ales - Mild, Northern English, and Southern English. For each subcategory, it provides information on original gravity, final gravity, IBUs, SRM color, ABV, and typical flavor profiles. The document then focuses on the Northern English Brown Ale style, providing examples of commercial versions and discussing how to formulate a homebrew recipe in this style. It includes an example recipe for an all-grain nut brown ale.
Irish Red log
This document provides details on brewing an Irish Red ale, including calculations, ingredients, equipment, and procedures. The brewer, Michael Kamnikar, used Pale Ale malt, Dark Crystal malt, and Roasted Barley to create the grain bill. Salts were added to the mash and sparge water to mimic Dublin water chemistry. Target and Cascade hops were added for bitterness and aroma. The mash and boil were conducted according to plan, with runoff ending at 4:18 PM and a 60 minute boil starting at 4:32 PM. After cooling and oxygenating the wort, it was transferred to the fermenter to complete the brewing process.
How To Make Beer
The document provides instructions for making beer using either extract or all-grain methods. It explains the key ingredients of water, barley, hops and yeast. The process involves mashing, boiling, cooling, pitching yeast, fermenting and carbonating. For extract brewing, malt extract is boiled with water and hops. For all-grain, the grain is cracked, mashed in a tun, and sparged to extract sugars. The wort is then boiled, cooled, fermented and carbonated to make beer.
Dessert And Wine Pairing
This document summarizes the planning and execution of an educational dessert and wine pairing event. It describes meetings to develop the menu and pairings, a tasting to finalize selections, and a costing meeting. On the day of the event, food items like crème brûlée and pancetta were prepped ahead of time. Servers presented the educational portion and plated desserts while others served. Areas for improvement included earlier planning and marketing as well as improved kitchen and server communication. A follow-up event was scheduled for the following month.
FTEC_460LR3
Will brewed a 40L batch of an orange-raspberry hefeweizen with a final gravity of 2.9°P and 5.52% ABV. Key steps included a protein rest, saccharification rest, boiling hops for bitterness and adding orange peel/blood oranges for flavor. During whirlpool, trub was removed. Wort was then cooled and oxygenated before pitching yeast into the sterilized fermentation vessel.
PCOS corelations and management through Ayurveda.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
Leveraging Generative AI to Drive Nonprofit Innovation
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...Nguyen Thanh Tu Collection
https://app.box.com/s/y977uz6bpd3af4qsebv7r9b7s21935vdChapter wise All Notes of First year Basic Civil Engineering.pptx
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
Wound healing PPT
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
Advanced Java[Extra Concepts, Not Difficult].docx
This is part 2 of my Java Learning Journey. This contains Hashing, ArrayList, LinkedList, Date and Time Classes, Calendar Class and more.
Main Java[All of the Base Concepts}.docx
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
How to Make a Field Mandatory in Odoo 17
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
More Related Content
Similar to Simcoe in the horizon ipa
Final senior design presentation 2018
The document provides background information on craft brewing. It discusses the history of beer dating back to 3400 BC. It then defines what qualifies a brewery as a craft brewery according to the Brewers Association. Some key statistics on the growth of craft breweries in the US are presented. The remainder of the document outlines the brewing process for designing and brewing an IPA beer using a pilot system, including mashing, boiling, fermentation, and packaging. It also includes a proposed budget and profit analysis for brewing and selling the beer.
Final senior design prez
This document provides an overview of the brewing process and outlines a recipe for an IPA. It discusses the history of beer, key steps in brewing including mashing, boiling and fermentation, and common ingredients like malt, hops and yeast. The document then presents a specific recipe for an IPA including ingredients, mashing and boiling procedures. Details are provided on fermenting and conditioning the beer over several weeks. An analysis estimates the cost of making the beer and the potential profit from selling it.
Brew Lab #2
This document summarizes the process for brewing a B3 Cubed Dark Chocolate Stout. It includes calculations for IBUs, ABV, yeast pitch volume, and apparent attenuation. The material bill lists ingredients such as pale malt, roasted barley, chocolate malt, and Target hops. Equipment used includes a brewing system, chiller, grain mill, and oxygen tank. The procedure describes measuring ingredients, mashing, boiling with hops and other additions, chilling, fermenting with Abbey IV yeast, and adding fruits to secondary fermentation.
Introduction to Homebrewing
This document provides an introduction to homebrewing, outlining the key ingredients, processes, and styles involved. It discusses the three main phases of brewing - boiling, fermentation, and conditioning. The main ingredients are described as water, malt, hops, yeast, along with notes on types and purposes. Steps of the brewing process like mashing, boiling, chilling, and pitching yeast are outlined. A variety of beer styles are categorized from beginner to advanced based on complexity. Resources for supplies, organizations, and references are listed at the end.
Brew Lab #3
This document provides information about a batch of Equinox Fallout Brown Ale brewed by John Schnettler. It includes details of the ingredients, calculations of IBUs, ABV, yeast pitch volume, and attenuation. The grain bill consisted primarily of 2-row malt along with caramel malt, chocolate malt, and roasted barley. Amarillo hops were added at various times during the boil. The original gravity was 14.8°P and final gravity was 2.6°P, resulting in an estimated 6.3% ABV. Yeast was pitched at a volume of 88.2 liters. Calculations show the beer has 36.6 IBUs and 82.4
Brew Lab #1
John Schnettler brewed a Study Break IPA using a Sabco BrewMagic system. He mashed 2-row, Vienna, and Munich malts, then boiled hops including Columbus, Perle, and Cascade. The wort had an original gravity of 15.2 Plato and final gravity of 3.8 Plato, resulting in an estimated 5.88% ABV. Additional hops were added in whirlpool and as dry hops. The document provides details on the equipment, ingredients, and multi-step brewing process.
FTEC 422 Lab Report 1
This document summarizes John Schnettler's brewing of a Kölsch style beer. It includes details of the materials used such as water chemistry adjustments with calcium chloride and lactic acid, and a grist bill of Pilsner malt, Munich malt, and wheat malt. Yeast used was WLP029 German Ale/Kölsch. The document also analyzes the malt extract potential and moisture content. Sensory evaluation was planned for March 11th after kegging on March 4th.
Brown Ales
The document discusses brown ales based on the 2008 BJCP style guidelines. It describes the three subcategories of brown ales - Mild, Northern English, and Southern English. For each subcategory, it provides information on original gravity, final gravity, IBUs, SRM color, ABV, and typical flavor profiles. The document then focuses on the Northern English Brown Ale style, providing examples of commercial versions and discussing how to formulate a homebrew recipe in this style. It includes an example recipe for an all-grain nut brown ale.
Irish Red log
This document provides details on brewing an Irish Red ale, including calculations, ingredients, equipment, and procedures. The brewer, Michael Kamnikar, used Pale Ale malt, Dark Crystal malt, and Roasted Barley to create the grain bill. Salts were added to the mash and sparge water to mimic Dublin water chemistry. Target and Cascade hops were added for bitterness and aroma. The mash and boil were conducted according to plan, with runoff ending at 4:18 PM and a 60 minute boil starting at 4:32 PM. After cooling and oxygenating the wort, it was transferred to the fermenter to complete the brewing process.
How To Make Beer
The document provides instructions for making beer using either extract or all-grain methods. It explains the key ingredients of water, barley, hops and yeast. The process involves mashing, boiling, cooling, pitching yeast, fermenting and carbonating. For extract brewing, malt extract is boiled with water and hops. For all-grain, the grain is cracked, mashed in a tun, and sparged to extract sugars. The wort is then boiled, cooled, fermented and carbonated to make beer.
Dessert And Wine Pairing
This document summarizes the planning and execution of an educational dessert and wine pairing event. It describes meetings to develop the menu and pairings, a tasting to finalize selections, and a costing meeting. On the day of the event, food items like crème brûlée and pancetta were prepped ahead of time. Servers presented the educational portion and plated desserts while others served. Areas for improvement included earlier planning and marketing as well as improved kitchen and server communication. A follow-up event was scheduled for the following month.
FTEC_460LR3
Will brewed a 40L batch of an orange-raspberry hefeweizen with a final gravity of 2.9°P and 5.52% ABV. Key steps included a protein rest, saccharification rest, boiling hops for bitterness and adding orange peel/blood oranges for flavor. During whirlpool, trub was removed. Wort was then cooled and oxygenated before pitching yeast into the sterilized fermentation vessel.
Similar to Simcoe in the horizon ipa (12)
Recently uploaded
PCOS corelations and management through Ayurveda.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
Leveraging Generative AI to Drive Nonprofit Innovation
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...Nguyen Thanh Tu Collection
https://app.box.com/s/y977uz6bpd3af4qsebv7r9b7s21935vdChapter wise All Notes of First year Basic Civil Engineering.pptx
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
Wound healing PPT
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
Advanced Java[Extra Concepts, Not Difficult].docx
This is part 2 of my Java Learning Journey. This contains Hashing, ArrayList, LinkedList, Date and Time Classes, Calendar Class and more.
Main Java[All of the Base Concepts}.docx
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
How to Make a Field Mandatory in Odoo 17
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
Reimagining Your Library Space: How to Increase the Vibes in Your Library No ...
Librarians are leading the way in creating future-ready citizens – now we need to update our spaces to match. In this session, attendees will get inspiration for transforming their library spaces. You’ll learn how to survey students and patrons, create a focus group, and use design thinking to brainstorm ideas for your space. We’ll discuss budget friendly ways to change your space as well as how to find funding. No matter where you’re at, you’ll find ideas for reimagining your space in this session.
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Ab...
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Aberdeen
BÀI TẬP BỔ TRỢ TIẾNG ANH LỚP 9 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2024-2025 - ...
BÀI TẬP BỔ TRỢ TIẾNG ANH LỚP 9 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2024-2025 - ...Nguyen Thanh Tu Collection
https://app.box.com/s/tacvl9ekroe9hqupdnjruiypvm9rdaneWalmart Business+ and Spark Good for Nonprofits.pdf
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
How to Create a More Engaging and Human Online Learning Experience
How to Create a More Engaging and Human Online Learning Experience Wahiba Chair Training & Consulting
Wahiba Chair's Talk at the 2024 Learning Ideas Conference. Your Skill Boost Masterclass: Strategies for Effective Upskilling
Your Skill Boost Masterclass: Strategies for Effective UpskillingExcellence Foundation for South Sudan
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.Recently uploaded (20)
Leveraging Generative AI to Drive Nonprofit Innovation
Leveraging Generative AI to Drive Nonprofit Innovation
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
NEWSPAPERS - QUESTION 1 - REVISION POWERPOINT.pptx
NEWSPAPERS - QUESTION 1 - REVISION POWERPOINT.pptx
Chapter wise All Notes of First year Basic Civil Engineering.pptx
Chapter wise All Notes of First year Basic Civil Engineering.pptx
Reimagining Your Library Space: How to Increase the Vibes in Your Library No ...
Reimagining Your Library Space: How to Increase the Vibes in Your Library No ...
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Ab...
What is Digital Literacy? A guest blog from Andy McLaughlin, University of Ab...
BÀI TẬP BỔ TRỢ TIẾNG ANH LỚP 9 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2024-2025 - ...
BÀI TẬP BỔ TRỢ TIẾNG ANH LỚP 9 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2024-2025 - ...
Walmart Business+ and Spark Good for Nonprofits.pdf
Walmart Business+ and Spark Good for Nonprofits.pdf
How to Create a More Engaging and Human Online Learning Experience
How to Create a More Engaging and Human Online Learning Experience
Your Skill Boost Masterclass: Strategies for Effective Upskilling
Your Skill Boost Masterclass: Strategies for Effective Upskilling
Simcoe in the horizon ipa
- 1. Simcoe In The Horizon Amerikansk IPA (6 B) Est Original Gravity: 1.070 SG Est Final Gravity: 1.012 SG Estimated Alcohol by Vol: 7.7 % Bitterness: 98.6 IBUs Est Color: 22.0 EBC Mash Name: Temperature Mash, 1 Step, Light Body Sparge Water: 20.03 l Sparge Temperature: 78.0 C Adjust Temp for Equipment: FALSE Est Mash PH: 5.58 Measured Mash PH: 5.20 Type: All Grain Batch Size: 25.00 l Boil Size: 28.58 l Boil Time: 60 min End of Boil Vol: 26.00 l Final Bottling Vol: 25.00 l Fermentation: Ale, Single Stage Date: 19 Jul 2011 Brewer: Anders Ousen Asst Brewer: Equipment: Anders' Udstyr Efficiency: 72.00 % Est Mash Efficiency: 72.0 % Taste Rating: 30.0 Taste Notes: Ingredients Amt Name Type # %/IBU 5.00 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 1 67.4 % 0.55 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 2 7.4 % 0.55 kg Munich Malt (17.7 EBC) Grain 3 7.4 % 0.50 kg Oats, Flaked (2.0 EBC) Grain 4 6.7 % 0.32 kg Light Dry Extract (15.8 EBC) Dry Extract 5 4.3 % 0.50 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 6 6.7 % 50.00 g Horizon [12.40 %] - Boil 60.0 min Hop 7 51.4 IBUs 20.00 g Simcoe [12.80 %] - Boil 60.0 min Hop 8 21.2 IBUs 30.00 g Simcoe [12.80 %] - Boil 30.0 min Hop 9 24.5 IBUs 60.00 g Simcoe [12.80 %] - Steep/Whirlpool 1.0 min Hop 10 0.0 IBUs 1.0 pkg Safale American (DCL/Fermentis #US-05) … Yeast 11 - 20.00 g Simcoe [12.80 %] - Dry Hop 0.0 Days Hop 12 0.0 IBUs Gravity, Alcohol Content and Color Measured Original Gravity: 1.064 SG Measured Final Gravity: 1.014 SG Actual Alcohol by Vol: 6.6 % Calories: 607.6 kcal/l Mash Profile Total Grain Weight: 7.42 kg Grain Temperature: 22.2 C Tun Temperature: 22.2 C Target Mash PH: 5.20 Mash Acid Addition: Sparge Acid Addition: Mash Steps Name Description Step Temperature Step Time Saccharification Add 17.16 l of water at 73.5 C 67.0 C 60 min
- 2. Carbonation Type: Bottle Pressure/Weight: 174.87 g Keg/Bottling Temperature: 25.0 C Fermentation: Ale, Single Stage Fermenter: Mash Out Heat to 78.0 C over 10 min 78.0 C 10 min Sparge: Fly sparge with 20.03 l water at 78.0 C Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash. Carbonation and Storage Volumes of CO2: 2.5 Carbonation Est: Bottle with 174.87 g Corn Sugar Carbonation (from Meas Vol): Bottle with 167.87 g Corn Sugar Age for: 30.00 days Storage Temperature: 18.3 C Notes Cara Wheat er Cara Rye Created with BeerSmith