| Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
|---|---|---|---|---|---|---|---|
| 5.5 kg | Pale Malt (2 Row) UK | Grains | Empâtage | 5 EBC | 84 % | - | |
| Base malt for all English beer stylesLower diastatic power than American 2 Row Pale Malt | |||||||
| 354 g | Biscuit Malt | Grains | Empâtage | 45 EBC | 5.4 % | - | |
| Use for English ales, brown ales and porters.Adds a biscuit like flavor and aroma.Can be used as a substitute for toasted malt. | |||||||
| 300 g | Wheat Malt, Bel | Grains | Empâtage | 3 EBC | 4.6 % | - | |
| Malted wheat for use in Wheat beers | |||||||
| 250 g | Candi Sugar, Dark | Sucre | Empâtage | 425 EBC | 3.8 % | - | |
| Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color. | |||||||
| 144 g | Wheat Malt, Dark | Grains | Empâtage | 17 EBC | 2.2 % | - | |
| Dark malted wheat base for use in dark wheat styles such as Dunkleweizen. | |||||||
| Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
|---|---|---|---|---|---|---|---|
| 25 g | Northern Brewer | Pellets | 8.5 % | Ébullition | 80 minutes | 28.1 | - |
| Also called Hallertauer Northern BrewersUsed for: Bittering and finishing both ales and lagers of all kindsAroma: Fine, dry, clean bittering hop. Unique flavor.Substitutes: Hallertauer Mittelfrueh, HallertauerExamples: Anchor Steam, Old Peculiar, | |||||||
| 20 g | Tettnang (Tettnang Tettnager) | Pellets | 4.0 % | Ébullition | 15 minutes | 4.4 | - |
| One of the four noble hops along with Saaz, Spalt, and Hallertau Mittelfrueh, a group of mainland European hops that are prized for their similar, delicate flavor and aroma profile.Used for: German ales, lagers, wheatAroma: Noble, Mild and pleasant with balanced earthy, herbal and floral aroma impressionsSubstitutes: Saaz, Spalt, Hallertau MittelfruehStorage: Poor2.5-6% AA / 3-5% Beta | |||||||
| 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. | ||||
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).