Début de chauffe 17h40
Mis à 75°C => ok
Sac mis à 18h20 : ok
Temperature empatage à 67.5C
Debut mashout à 20h10
Fin mashout à 20h20
un litre de trop => reduire kettle à 26l
OG : 1071
Volume calculé :18l
FG :
Volume calculé :
| Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
|---|---|---|---|---|---|---|---|
| 5.5 kg | Pale Malt (2 Row) Bel | Grains | - | 5 EBC | 82.1 % | - | |
| Base malt for all beer stylesHigher potential yield than US, English equivalent pale ale malts | |||||||
| 400 g | Barley, Flaked | Grains | - | 3 EBC | 6 % | - | |
| Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers. | |||||||
| 400 g | Caraaroma | Wyermann | Grains | - | 256 EBC | 6 % | - |
| Very dark crystal malt - similar to a crystal 120 or Caramunich 120 malt. Adds strong caramel flavor, red color, and malty aroma. | |||||||
| 400 g | Chocolate Wheat Malt | Weyermann | Grains | - | 788 EBC | 6 % | - |
| Intensifies aroma and color in top-fermented beers such as dark wheat beers. | |||||||
| Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
|---|---|---|---|---|---|---|---|
| 30 g | Herkules | Pellets | 15.3 % | Ébullition | 80 minutes | 70 | - |
| Quantité | Nom | Addition | Temps | Coût total |
|---|---|---|---|---|
| 35 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. | ||||
| 14 g | Orange Peel, Sweet | Ébullition | 5 minutes | - |
| Adds a Conitreau or Grand Marnier flavor to your beer. Used primarily in Belgian Strong Ale and Holiday Ales to add a sweet orange flavor and aroma. | ||||
| Quantité | Nom | Laboratoire | Forme | Coût total |
|---|---|---|---|---|
| 24 ml | S-33 SafBrew Ale | DCL/Fermentis | Sèche | - |
| General purpose ale yeast, widely used. Very consistent, clean finish. High attenuation and good flavor profile. | ||||
| 24 ml | T-58 SafBrew Specialty Ale | DCL/Fermentis | Sèche | - |
| Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. | ||||
Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash.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.