| Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
|---|---|---|---|---|---|---|---|
| 12.84 kg | Wine Grape Juice - 22 Brix | Grains | Empâtage | 5 EBC | 51.7 % | - | |
| Pressed grape juice for wine making. Sugar level at 22 brix. Edit the details->name of the ingredient to specify grape variety or blend | |||||||
| 11 kg | Pilsner (2 Row) Ger | Grains | Empâtage | 3 EBC | 44.3 % | - | |
| German base for Pilsners and Bohemian Lagers | |||||||
| 1 kg | Cara-Pils/Dextrine | Grains | Empâtage | 3 EBC | 4 % | - | |
| Significantly increases foam/head retention and body of the beer.Also sold under the names "Dextrine" and "Cara-Foam" | |||||||
| Quantité | Nom | Addition | Temps | Coût total |
|---|---|---|---|---|
| 30 g | Salt | Empâtage | 60 minutes | - |
| Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. | ||||
| 6 ml | Lactic Acid | 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 ml | Calcium Chloride | Empâtage | 60 minutes | - |
| Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. | ||||
| Quantité | Nom | Laboratoire | Forme | Coût total |
|---|---|---|---|---|
| 0 ml | OYL-026 French Saison | Omega | Liquide | - |
| Versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers. | ||||
| 50 ml | 5335 Lactobacillus | Wyeast Labs | Liquide | - |
| Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cer | ||||
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).