| Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
|---|---|---|---|---|---|---|---|
| 5 kg | Pale Malt, Maris Otter (Thomas Fawcett) | Thomas Fawcett & Sons | Grains | - | 5 EBC | 100 % | - |
| Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. | |||||||
| Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
|---|---|---|---|---|---|---|---|
| 30 g | Rakau (Alpharoma) | Pellets | 10.5 % | Ébullition | 30 minutes | 32.1 | - |
| Previously known as Alpharoma. Suited for new world styles where brash fruit character and big but well constructed bitterness is desired. Has been compared to Nelson Sauvin as a "flavor hop".Used for: Pale Ale, IPA, LagerAroma: Tropical fruit, passion fruit, apricot/peachSubstitutions: Amarillo, SummitStorage: Good10-11% AA / 4.6-6% Beta | |||||||
| 20 g | Rakau (Alpharoma) | Pellets | 10.5 % | Ébullition | 10 minutes | 9.4 | - |
| Previously known as Alpharoma. Suited for new world styles where brash fruit character and big but well constructed bitterness is desired. Has been compared to Nelson Sauvin as a "flavor hop".Used for: Pale Ale, IPA, LagerAroma: Tropical fruit, passion fruit, apricot/peachSubstitutions: Amarillo, SummitStorage: Good10-11% AA / 4.6-6% Beta | |||||||
| 150 g | Rakau (Alpharoma) | Pellets | 10.5 % | Houblonnage à cru | 5 jours | 0 | - |
| Previously known as Alpharoma. Suited for new world styles where brash fruit character and big but well constructed bitterness is desired. Has been compared to Nelson Sauvin as a "flavor hop".Used for: Pale Ale, IPA, LagerAroma: Tropical fruit, passion fruit, apricot/peachSubstitutions: Amarillo, SummitStorage: Good10-11% AA / 4.6-6% Beta | |||||||
| Quantité | Nom | Addition | Temps | Coût total |
|---|---|---|---|---|
| 21 ml | Lactic Acid | Empâtage | 60 minutes | - |
| Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. | ||||
| 10.628 g | Epsom Salt (MgSO4) | Empâtage | 60 minutes | - |
| Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. | ||||
| 6.201 g | Gypsum (Calcium Sulfate) | Empâtage | 60 minutes | - |
| Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. | ||||
| 1.261 g | Salt | Empâtage | 60 minutes | - |
| Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. | ||||
| Quantité | Nom | Laboratoire | Forme | Coût total |
|---|---|---|---|---|
| 0 ml | WHC SANDERS | WHC | Liquide | - |
| The yeast that started the New England trend. The yeast strain produces stone esters that leave the beer with a bouquet of grapefruit and mango flavour and aromas | ||||
Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile.