Pimp #3 - Milky Stout de Alex (D'Argembeau) All Grain 1 23.0 30.3 60 75.0 1.069 1.015 83 94 7.1 cacao torréfié au four 15/20 min à 120° et ajouté en sortie de 1ère ferment.; laissé 1 semaine 4 x 75 cl 16 x 50 cl 29 x 33 cl 1 x 75 cl cassée et jetée 2 4 19.0 10 19.0 30 18.0 2.0 18.0 Base malt for all English beer styles 5 EBC Pale Ale (Crisp) Crisp Grain 5.5 5 82.5 Light Munich malt. May be used as a base for many German beer styles. Fest beers, bocks, ales. Enhances malty flavour and aroma 13 EBC Munich I (Weyermann) Weyermann Grain 0.4 13 82.2 De-husked chocolate malt for a smoother flavor. Adds body, color, aroma. Dark beers, Alts, Bockbiers 817 EBC Carafa Special II (Weyermann) Weyermann Grain 0.34 817 77.9 Chocolate malt is used in the production of Porters and sweet Stouts. Chocolate malt has a rich chocolate and coffee flavour and aroma with a light astringency. A great deal of care is needed in the use of this material because of its intense colour and flavour. Manufacture is similar to Amber malt but higher final temperatures are used. Flavour again is due to pyrazines and pyrroles. 985 EBC Chocolate Malt (Bairds) Bairds Grain 0.32 985 75.0 524 EBC Pale Chocolate Malt Grain 0.17 524 75.0 Not fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters. 0 EBC Milk Sugar (Lactose) Sugar 0.15 0 76.1 Houblon à fort taux d'alpha des ranches de Yakima Chiefs. Aussi appelé YCR-5. Arômes doux et faible teneur en cohumulone - principalement amérisant.Utilisation : Ales, stoutsArôme : neutre, propre et douxRemplaçants : Nugget, Columbus, Magnum Warrior 0.03 15.0 Boil 60 Semences dérivées du Wye Yoeman.Utilisation : AlesArôme : Similaire au Wye ChallengerRemplaçants : Challenger, East Kent Golding, Northdown Phoenix 0.015 11.9 Boil 60 Semences dérivées du Wye Yoeman.Utilisation : AlesArôme : Similaire au Wye ChallengerRemplaçants : Challenger, East Kent Golding, Northdown Phoenix 0.01 11.9 Boil 40 Semences dérivées du Wye Yoeman.Utilisation : AlesArôme : Similaire au Wye ChallengerRemplaçants : Challenger, East Kent Golding, Northdown Phoenix 0.03 11.0 Boil 15 Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. Calcium Chloride Water Agent Mash 0.006632 TRUE 60 Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. Salt Water Agent Mash 0.004341 TRUE 60 Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. Epsom Salt (MgSO4) Water Agent Mash 0.00063 TRUE 60 Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. Calcium Chloride Water Agent Boil 0.005658000000000001 TRUE 60 Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. Salt Water Agent Boil 0.0037029999999999997 TRUE 60 Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. Epsom Salt (MgSO4) Water Agent Boil 0.0005380000000000001 TRUE 60 Aids in clearing yeast and chill haze. Easy to use tablet form. Whirlfloc Tablet Fining Boil 0.5 FALSE 15 Particularly well-suited for darker styles such as brown ales, porters and stouts, we recommend 2-4oz per 5 gallon batch. Nibs can be added during secondary fermentation for smooth, rich chocolate notes or at the end of the boil to extract a bittersweet bite. Cacao Nibs Flavor Secondary 0.1 TRUE 4320 American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. Safale American 0.0503 FALSE US-05 DCL/Fermentis 76.5 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). 5.4 75.6 Mash In Infusion 16.8 73.2 60 66