Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
---|---|---|---|---|---|---|---|
4.5 kg | PALE ALE | Malt première moisson | Grains | Empâtage | 8 EBC | 70.3 % | - |
1.3 kg | (fr) CHÂTEAU MUNICH | Malterie du Château® | Grains | Empâtage | 24 EBC | 20.3 % | - |
25 EBC (Convention Européenne du Brassage)ParamètreMalt belge spécial de type Munich. Touraillé jusqu’à 100 - 105°C.CaractéristiquesUn malt riche et doré. Intensifie légèrement la coloration vers une belle couleur orange-doré. Donne à certaines bières un arôme prononcé de grains et de malt, sans nuire à la stabilité de la mousse et au corps. En petites quantités, en combinaison avec le malt Château Pilsen 2RP, ce malt est utilisé dans la production des bières claires pour affiner la flaveur de malt et obtenir une couleur plus riche. Renforce le goût des bières de caractère.UsageBières Pale Ale, ambrées, brunes, fortes et foncées, Bocks. Mélange recommandé : jusqu’à 60%.Humidité % 4,5Extrait (sec) % 80,0Différence fine-grosse % 1,5 2,5Coloration du moût EBC (°L) 21,0 (8,4) 28,0 (11,1)Protéines totales (malt sec) % 11,5Aspect du moût clair | |||||||
600 g | Oats, Flaked | Grains | Empâtage | 1 EBC | 9.4 % | - | |
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 |
Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
---|---|---|---|---|---|---|---|
15 g | Cascade | Pellets | 8.3 % | Ébullition | 60 minutes | 13.9 | - |
A hops with Northern Brewers HeritageUsed for: American ales and lagersAroma: Strong spicy, floral, grapefruit characterSubstitutes: CentennialExamples: Sierra Nevada Pale Ale, Anchor Liberty Ale | |||||||
20 g | Mosaic (HBC 369) | Pellets | 13.3 % | Ébullition | 10 minutes | 10 | - |
Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety.Used for: Ales, IPA, Experimental AlesAroma: Rich in mango, lemon, citrus, pine, and notably, blueberry.Substitutes: UnknownStorage: Good (25% AA after 6 months at 20 C)11-13.5% AA / 3.2-3.9% Beta | |||||||
40 g | Cascade | Pellets | 8.3 % | Hors flamme | 10 minutes / 90°C | 5.9 | - |
A hops with Northern Brewers HeritageUsed for: American ales and lagersAroma: Strong spicy, floral, grapefruit characterSubstitutes: CentennialExamples: Sierra Nevada Pale Ale, Anchor Liberty Ale | |||||||
40 g | Mosaic (HBC 369) | Pellets | 13.3 % | Hors flamme | 10 minutes / 90°C | 9.4 | - |
Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety.Used for: Ales, IPA, Experimental AlesAroma: Rich in mango, lemon, citrus, pine, and notably, blueberry.Substitutes: UnknownStorage: Good (25% AA after 6 months at 20 C)11-13.5% AA / 3.2-3.9% Beta | |||||||
40 g | Mosaic (HBC 369) | Pellets | 13.3 % | Houblonnage à cru | 5 jours | 0 | - |
Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety.Used for: Ales, IPA, Experimental AlesAroma: Rich in mango, lemon, citrus, pine, and notably, blueberry.Substitutes: UnknownStorage: Good (25% AA after 6 months at 20 C)11-13.5% AA / 3.2-3.9% Beta | |||||||
30 g | Cascade | Pellets | 8.3 % | Houblonnage à cru | 5 jours | 0 | - |
A hops with Northern Brewers HeritageUsed for: American ales and lagersAroma: Strong spicy, floral, grapefruit characterSubstitutes: CentennialExamples: Sierra Nevada Pale Ale, Anchor Liberty Ale | |||||||
30 g | Simcoe | Pellets | 14.5 % | Houblonnage à cru | 5 jours | 0 | - |
High alpha bittering hops with good aroma characteristics.Used for: IPAsAroma: Citrus and pine-like aromaSubstitutes: N/A |
Quantité | Nom | Addition | Temps | Coût total |
---|---|---|---|---|
8.364 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. | ||||
6.273 ml | Epsom Salt (MgSO4) | Empâtage | 60 minutes | - |
Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. | ||||
1.045 ml | Calcium Chloride | Empâtage | 60 minutes | - |
Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. | ||||
5.227 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. |
Quantité | Nom | Laboratoire | Forme | Coût total |
---|---|---|---|---|
11 g | 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. |
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).