| Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
|---|---|---|---|---|---|---|---|
| 6 kg | Pale Malt, Maris Otter | Maris Otter | Grains | - | 5 EBC | 76.2 % | - |
| Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. | |||||||
| 436 g | Oats, Flaked | Grains | - | 1 EBC | 5.5 % | - | |
| Adds body, mouth feel and head retention to the beerUsed in oatmeal stouts and portersAdds substantial protein haze to light beersProtein rest recommended unless flakes are pregelatinized | |||||||
| 390 g | Carared | Grains | - | 39 EBC | 5 % | - | |
| Adds body, color and improves head retention.Also called "Crystal" malt. | |||||||
| 309 g | Caramunich Malt | Grains | - | 110 EBC | 3.9 % | - | |
| Caramel, copper colored malt. Used in Belgian ales and German bocks. | |||||||
| 270 g | Carafa III | Weyermann | Grains | - | 1500 EBC | 3.4 % | - |
| Dark color and aroma - used in some German beers | |||||||
| 254 g | Chocolate Malt | Grains | - | 1000 EBC | 3.2 % | - | |
| Dark malt that gives a rich red or brown color and nutty flavor.Use for: Brown ales, porters, some stoutsMaintains some malty flavor, not as dark as roasted malt. | |||||||
| 150 g | Milk Sugar (Lactose) | Sucre | - | 0 EBC | 1.9 % | - | |
| Not fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters. | |||||||
| 60 g | Roasted Barley | Grains | - | 1150 EBC | 0.8 % | - | |
| Roasted at high temperature to create a burnt, grainy, coffee like flavor.Imparts a red to deep brown color to beer, and very strong roasted flavor.Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor. | |||||||
| Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
|---|---|---|---|---|---|---|---|
| 40 g | Magnum | Pellets | 12.0 % | Ébullition | 60 minutes | 64.5 | - |
| High-alpha hop with clean, neutral bitterness. Can be used in almost any recipe.Used for: Ale, Lager, Stout, hefeweizen, IPA, BitterAroma: No distinctive aroma characteristicsSubstitutions: German Magnum, CTZ, NuggetStorage: Excellent/Very good (80%-85% AA after 6 months at 20 C)10-14% AA / 4.5-7% Beta | |||||||
| 30 g | Fuggle | Pellets | 4.5 % | Ébullition | 30 minutes | 12.7 | - |
| Traditional English-type aroma hop.Used for: English Ales, ESB, Bitter, LagersAroma: Mild, soft, fruity, spicy, woodySubstitute: Fuggle (U.S.), Willamette, Styrian GoldingStorage: Good/Very Good (70-80% AA after 6 months at 20 C)3-5.6% AA 2-3% Beta | |||||||
| 30 g | Fuggle | Pellets | 4.5 % | Ébullition | 10 minutes | 5.5 | - |
| Traditional English-type aroma hop.Used for: English Ales, ESB, Bitter, LagersAroma: Mild, soft, fruity, spicy, woodySubstitute: Fuggle (U.S.), Willamette, Styrian GoldingStorage: Good/Very Good (70-80% AA after 6 months at 20 C)3-5.6% AA 2-3% Beta | |||||||
| Quantité | Nom | Addition | Temps | Coût total |
|---|---|---|---|---|
| 7.5 g | Chocolate | Ébullition | 15 minutes | - |
| Can be used in mash or boil | ||||
| Quantité | Nom | Laboratoire | Forme | Coût total |
|---|---|---|---|---|
| 24 ml | S-04 SafAle English Ale | DCL/Fermentis | Sèche | - |
| Fast starting, fast fermenting yeast. Quick attenuation helps to produce a clean, crisp, clear ale. Can be used in a wide range of ales. | ||||