| Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
|---|---|---|---|---|---|---|---|
| 5.5 kg | Pilsner (2 Row) Bel | Grains | - | 3 EBC | 62.5 % | - | |
| Belgian base malt for Continental lagers | |||||||
| 1 kg | Wheat Malt, Bel | Grains | - | 3 EBC | 11.4 % | - | |
| Malted wheat for use in Wheat beers | |||||||
| 800 g | Rye Malt | Grains | - | 9 EBC | 9.1 % | - | |
| Adds a dry, crisp character to the beer. Yields a deep red color, and a distinctive rye flavorMust limit to 10-15% fo the mash as it tends to produce "stuck" mashes. | |||||||
| 500 g | Biscuit Malt | Grains | - | 45 EBC | 5.7 % | - | |
| Use for English ales, brown ales and porters.Adds a biscuit like flavor and aroma.Can be used as a substitute for toasted malt. | |||||||
| 400 g | Brown Sugar, Light | Sucre | - | 15 EBC | 4.5 % | - | |
| Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales. | |||||||
| 300 g | Barley, Flaked | Grains | - | 3 EBC | 3.4 % | - | |
| Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers. | |||||||
| 300 g | Oats, Flaked | Grains | - | 1 EBC | 3.4 % | - | |
| 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 | |||||||
| Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
|---|---|---|---|---|---|---|---|
| 40 g | Brewer's Gold, UK | Pellets | 7.5 % | Ébullition | 60 minutes | 27.8 | - |
| Brewers Gold is a complex bittering hop that is noted to have a sharp or pungent bittering quality. It also imparts a fruity yet spicy aroma as well as having a black currant characteristic. It is on the low end of the bittering hop scale at 8 to 10% AAU typically. Brewers Gold can be used in a wide range of styles from English Ales to German Lagers and adds a decidely 'European' element to the beer. These make a good partner to noble varieties such as Tettnang and Hallertauer.Used for: English Ale, German LagersSubstitutions: Bullion, Chinook, Galena | |||||||
| 30 g | Saaz | Pellets | 3.8 % | Ébullition | 10 minutes | 3.4 | - |
| This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners.Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, PilsnersAroma: Seasoned herbal characterSubstitiutions: Czech Saaz, Polish Lublin, SterlingStorage: Poor2-6% AA / 3-4.5% Beta | |||||||
| 30 g | Saaz | Pellets | 3.8 % | Hors flamme | 20 minutes | 2.8 | - |
| This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners.Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, PilsnersAroma: Seasoned herbal characterSubstitiutions: Czech Saaz, Polish Lublin, SterlingStorage: Poor2-6% AA / 3-4.5% Beta | |||||||
| Quantité | Nom | Laboratoire | Forme | Coût total |
|---|---|---|---|---|
| 22 g | M47 Belgian Abbey | Mangrove Jack's | Sèche | - |
| AROMA CHARACTERISTICS:Belgian Tripel has a fantastic heavily fruity aroma, married perfectly with light spiceand esters it is massively complex, spicy, estery and phenolic.FLAVOR/MOUTHFEEL CHARACTERISTICS:Belgian beers fermented with this strain will finish phenolic and dry, they will alsoexhibit fruity and a very complex ester characters. These characters exhibit intobeautiful marriage of spice, fruit estery alcohol goodness.HIGHER ALCOHOL BEERS:High alcohol beers are this strain’s bread and butter, with a high alcohol tolerance,strong beers just create excellent flavor and aroma characteristics. | ||||
| Ca2+ | Mg2+ | Na+ | SO42- | Cl- | HCO3- |
|---|---|---|---|---|---|
| 56.0 | 33.6 | 4.0 | 24.2 | 32.3 | 1.3 |
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.