| Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
|---|---|---|---|---|---|---|---|
| 6 kg | Floor Malted Maris Otter Pale Ale | Warminster Maltings | Grains | Empâtage | 3 EBC | 93.8 % | - |
| Pronounced flavour, Easily processed, very consistent reliable malt. | |||||||
| 250 g | Caramalt, Premium English (Simpsons) | Simpsons | Grains | Empâtage | 30 EBC | 3.9 % | - |
| Simpson's Premium English Caramalt is their top of the range Cara. Used in light coloured beers, it will impart a deliciously sweet malty flavour without the burnt character that higher colour crystals bring. Excellent for colour adjustment on delicately flavoured lagers and ales it gives a slight colour increase. Also works well in highly hopped beer to balance out bitterness and citrus aromas. | |||||||
| 150 g | Crystal, Heritage (Simpsons) | Simpsons | Grains | Empâtage | 90 EBC | 2.3 % | - |
| The uniformity and excellent malting characteristics that have ensured Maris Otter has been the favoured barley variety of the British Brewer, also lends itself to ensure exceptionally good crystal malt. Simpsons have hand crafted this heritage barley variety to produce an outstanding medium crystal bringing flavour and depth of colour to Ales and Bitters. | |||||||
| Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
|---|---|---|---|---|---|---|---|
| 75 g | East Kent Goldings (EKG) | Pellets | 5.0 % | Ébullition | 60 minutes | 38.9 | - |
| Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine.Aroma: Floral, aromatic, earthy, slightly sweet spicy flavorSubstitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread GoldingStorage: Good/Fair 965-80% AA after 6 months at 20 C)4-7% AA / 1.9-2.8% Beta | |||||||
| 40 g | East Kent Goldings (EKG) | Pellets | 5.0 % | Ébullition | 0 minutes | 0 | - |
| Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine.Aroma: Floral, aromatic, earthy, slightly sweet spicy flavorSubstitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread GoldingStorage: Good/Fair 965-80% AA after 6 months at 20 C)4-7% AA / 1.9-2.8% Beta | |||||||
| Quantité | Nom | Addition | Temps | Coût total |
|---|---|---|---|---|
| 9 ml | Lactic Acid 80% | Empâtage | 60 minutes | - |
| Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. | ||||
| 5 g | Gypsum (Calcium Sulfate) | Empâtage | 60 minutes | - |
| Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. | ||||
| 2 g | Calcium Chloride | Empâtage | 60 minutes | - |
| Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. | ||||
| 3.6 ml | Lactic Acid | Ébullition | 60 minutes | - |
| Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. | ||||
| 3.5 g | Gypsum (Calcium Sulfate) | Ébullition | 60 minutes | - |
| Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. | ||||
| 1.3 g | Calcium Chloride | Ébullition | 60 minutes | - |
| Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. | ||||
| 1 g | Yeast Nutrient | Ébullition | 0 minutes | - |
| Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. | ||||
| Quantité | Nom | Laboratoire | Forme | Coût total |
|---|---|---|---|---|
| 124 ml | 1968 London ESB Ale | Wyeast Labs | Liquide | - |
| Malty, balanced flavor. Fruity, rich finish. Excellent for cask conditioned ales and bitters. | ||||
Simple single infusion mash for use with most modern well modified grains (about 95% of the time). Uses infusion for first mash step and direct RIMS/HERMS heat to reach mash out temp.