cacao torréfié au four 15/20 min à 120° et ajouté en sortie de 1ère ferment.; laissé 1 semaine
4 x 75 cl
16 x 50 cl
29 x 33 cl
1 x 75 cl cassée et jetée
| Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
|---|---|---|---|---|---|---|---|
| 5.5 kg | Pale Ale (Crisp) | Crisp | Grains | - | 5 EBC | 79.9 % | - |
| Base malt for all English beer styles | |||||||
| 400 g | Munich I (Weyermann) | Weyermann | Grains | - | 13 EBC | 5.8 % | - |
| Light Munich malt. May be used as a base for many German beer styles. Fest beers, bocks, ales. Enhances malty flavour and aroma | |||||||
| 340 g | Carafa Special II (Weyermann) | Weyermann | Grains | - | 817 EBC | 4.9 % | - |
| De-husked chocolate malt for a smoother flavor. Adds body, color, aroma. Dark beers, Alts, Bockbiers | |||||||
| 320 g | Chocolate Malt (Bairds) | Bairds | Grains | - | 985 EBC | 4.7 % | - |
| Chocolate malt is used in the production of Porters and sweet Stouts. Chocolate malt has a rich chocolate and coffee flavour and aroma with a light astringency. A great deal of care is needed in the use of this material because of its intense colour and flavour. Manufacture is similar to Amber malt but higher final temperatures are used. Flavour again is due to pyrazines and pyrroles. | |||||||
| 170 g | Pale Chocolate Malt | Grains | - | 524 EBC | 2.5 % | - | |
| 150 g | Milk Sugar (Lactose) | Sucre | - | 0 EBC | 2.2 % | - | |
| Not fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters. | |||||||
| Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
|---|---|---|---|---|---|---|---|
| 30 g | Warrior | Pellets | 15.0 % | Ébullition | 60 minutes | 48.6 | - |
| Houblon à fort taux d'alpha des ranches de Yakima Chiefs. Aussi appelé YCR-5. Arômes doux et faible teneur en cohumulone - principalement amérisant.Utilisation : Ales, stoutsArôme : neutre, propre et douxRemplaçants : Nugget, Columbus, Magnum | |||||||
| 15 g | Phoenix | Pellets | 11.9 % | Ébullition | 60 minutes | 19.3 | - |
| Semences dérivées du Wye Yoeman.Utilisation : AlesArôme : Similaire au Wye ChallengerRemplaçants : Challenger, East Kent Golding, Northdown | |||||||
| 10 g | Phoenix | Pellets | 11.9 % | Ébullition | 40 minutes | 10.8 | - |
| Semences dérivées du Wye Yoeman.Utilisation : AlesArôme : Similaire au Wye ChallengerRemplaçants : Challenger, East Kent Golding, Northdown | |||||||
| 30 g | Phoenix | Pellets | 11.0 % | Ébullition | 15 minutes | 15.9 | - |
| Semences dérivées du Wye Yoeman.Utilisation : AlesArôme : Similaire au Wye ChallengerRemplaçants : Challenger, East Kent Golding, Northdown | |||||||
| Quantité | Nom | Addition | Temps | Coût total |
|---|---|---|---|---|
| 6.632 g | Calcium Chloride | Empâtage | 60 minutes | - |
| Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. | ||||
| 4.341 g | Salt | Empâtage | 60 minutes | - |
| Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. | ||||
| 0.63 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. | ||||
| 5.658 g | Calcium Chloride | Ébullition | 60 minutes | - |
| Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. | ||||
| 3.703 g | Salt | Ébullition | 60 minutes | - |
| Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. | ||||
| 0.538 g | Epsom Salt (MgSO4) | Ébullition | 60 minutes | - |
| Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. | ||||
| 500 ml | Whirlfloc Tablet | Ébullition | 15 minutes | - |
| Aids in clearing yeast and chill haze. Easy to use tablet form. | ||||
| 100 g | Cacao Nibs | Secondaire | 3 jours | - |
| Particularly well-suited for darker styles such as brown ales, porters and stouts, we recommend 2-4oz per 5 gallon batch. Nibs can be added during secondary fermentation for smooth, rich chocolate notes or at the end of the boil to extract a bittersweet bite. | ||||
| Quantité | Nom | Laboratoire | Forme | Coût total |
|---|---|---|---|---|
| 50.3 ml | US-05 Safale American | DCL/Fermentis | Sèche | - |
| American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. | ||||
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).