Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
---|---|---|---|---|---|---|---|
5 kg | Malt Pilsen 2RP | Malterie du Château | Grains | Empâtage | 2 EBC | 97.7 % | - |
120 g | Sucre de canne Blanc | Sucre | Embouteillage | 15 EBC | 2.3 % | - |
Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
---|---|---|---|---|---|---|---|
20 g | East Kent Goldings (EKG) | Pellets | 5.0 % | Ébullition | 50 minutes | 13.4 | - |
30 g | East Kent Goldings | Pellets | 5.0 % | Ébullition | 10 minutes | 7.1 | - |
Quantité | Nom | Laboratoire | Forme | Coût total |
---|---|---|---|---|
10 g | M47 Belgian Abbey | Mangrove Jack's | Sèche | - |
Ca2+ | Mg2+ | Na+ | SO42- | Cl- | HCO3- |
---|---|---|---|---|---|
13.0 | 13.0 | 41.0 | 35.0 | 5.4 | 147.6 |
Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.