Attention à l'inertie de T° lors de l'empatage lié à la petite quantité
Eau de mash : 8.5L
Eau de rincage : 1L
Il faudrait rajouter au moins : 1.5/2L
73° avant mise des céréales : trop haut (réduire de2/3°C)
Pied de cuve + encemencement
70 minutes empatage + mash out 10minutes
| Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
|---|---|---|---|---|---|---|---|
| 6 kg | Pale Malt (2 Row) Bel | Grains | - | 5 EBC | 83.3 % | - | |
| Base malt for all beer stylesHigher potential yield than US, English equivalent pale ale malts | |||||||
| 250 g | Chocolate Wheat Malt | Weyermann | Grains | - | 788 EBC | 3.5 % | - |
| Intensifies aroma and color in top-fermented beers such as dark wheat beers. | |||||||
| 250 g | Oats, Flaked | Grains | - | 1 EBC | 3.5 % | - | |
| 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 | |||||||
| 200 g | Carafa II | Weyermann | Grains | - | 811 EBC | 2.8 % | - |
| Used to intensify aroma and color in dark, Munich beers and stouts. | |||||||
| 200 g | Caramunich Malt | Grains | - | 110 EBC | 2.8 % | - | |
| Caramel, copper colored malt. Used in Belgian ales and German bocks. | |||||||
| 200 g | Melanoiden Malt | Grains | - | 39 EBC | 2.8 % | - | |
| Aromatic malt from Banberg, Germany. Promotes a full flavor and rounds off beer color. Promotes deep red color and malty flavor. | |||||||
| 100 g | Caraamber | Grains | - | 59 EBC | 1.4 % | - | |
| Adds body, color and improves head retention.Also called "Crystal" malt. | |||||||
| Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
|---|---|---|---|---|---|---|---|
| 35 g | Herkules | Pellets | 15.3 % | Ébullition | 80 minutes | 84.5 | - |
| 10 g | Mt. Hood | Pellets | 5.5 % | Ébullition | 10 minutes | 2.5 | - |
| Used for: European Lagers, finishingAroma: Mild with a clean aroma, neutral flavor. Somewhat pungent.Substitutes: Hallertauer, Liberty, Crystal | |||||||
| 15 g | Mt. Hood | Pellets | 5.5 % | Ébullition | 0 minutes | 0 | - |
| Used for: European Lagers, finishingAroma: Mild with a clean aroma, neutral flavor. Somewhat pungent.Substitutes: Hallertauer, Liberty, Crystal | |||||||
| Quantité | Nom | Addition | Temps | Coût total |
|---|---|---|---|---|
| 30 g | Cacao | Ébullition | 12 minutes | - |
| 8 g | Irish Moss | Ébullition | 10 minutes | - |
| Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. | ||||
| Quantité | Nom | Laboratoire | Forme | Coût total |
|---|---|---|---|---|
| 50 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. | ||||
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 full body beer profile.