J'ai voulu créer une Stout un peu crémeuse, avec des notes de cacao. Brassage en BIAB.
| Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
|---|---|---|---|---|---|---|---|
| 3.5 kg | Pale Malt, Maris Otter | Maris Otter | Grains | Empâtage | 6 EBC | 75.3 % | - |
| Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. | |||||||
| 250 g | Carafa I | Weyermann | Grains | Empâtage | 900 EBC | 5.4 % | - |
| Used to intensify aroma and color in dark, Munich beers and stouts. | |||||||
| 200 g | Biscuit Malt | Grains | Empâtage | 45 EBC | 4.3 % | - | |
| Use for English ales, brown ales and porters.Adds a biscuit like flavor and aroma.Can be used as a substitute for toasted malt. | |||||||
| 200 g | Oats, Flaked | Grains | Empâtage | 1 EBC | 4.3 % | - | |
| 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 | Oats, Malted | Grains | Empâtage | 1 EBC | 4.3 % | - | |
| Malted oats. Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones. | |||||||
| 150 g | Acid Malt | Grains | Empâtage | 5 EBC | 3.2 % | - | |
| Acid malt contains acids from natural lactic acids. Used by German brewers to adjust malt PH without chemicals to adhere to German purity laws. Also enhances the head retention. | |||||||
| 150 g | Carafa II | Weyermann | Grains | Empâtage | 1150 EBC | 3.2 % | - |
| Used to intensify aroma and color in dark, Munich beers and stouts. | |||||||
| Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
|---|---|---|---|---|---|---|---|
| 15 g | Magnum | Pellets | 12.0 % | Ébullition | 60 minutes | 25.9 | - |
| 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 | |||||||
| Quantité | Nom | Addition | Temps | Coût total |
|---|---|---|---|---|
| 30 g | Cacao en poudre | Ébullition | 12 minutes | - |
| Quantité | Nom | Laboratoire | Forme | Coût total |
|---|---|---|---|---|
| 0 ml | M15 Empire Ale | Mangrove Jack's | Sèche | - |
| AROMA CHARACTERISTICS:When fermented at the correct temperature, Empire Ale yeast exhibits extremelycharacterful and appetizing estery aromas reminiscent of rich dark fruit.FLAVOR/MOUTHFEEL CHARACTERISTICS:This yeast strain has been carefully selected to aid mouth feel in the finished beer.Body should be full leaning towards a rich dark fruit character. Care must be taken whendesigning the beer to adjust hop bitterness to alleviate an over sweet finished beer.HIGHER ALCOHOL BEERS:Higher alcohol beers will tend to be slightly too sweet and heavy due to the moderateattenuative capabilities of the strain although a lower mash temperature may help thefermentability and lower the final gravity. | ||||
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.