Pop-corn All Grain 1 26.0 32.2 60 70.0 1.071 1.014 29 32 7.5 3 21 12.0 3 21.0 14 4.0 30 12.0 2.4 18.0 3 EBC pilsner Swaen Grain 4.8 3 100.0 2 EBC Grains de maïs du paysan Grain 2.8 2 65.0 300 EBC Goldswaen brown supreme Swaen Grain 0.5 300 77.0 35 EBC Red active Viking Grain 0.2 35 76.0 Hallertau Taurus 0.015 17.7 Boil 60

Pellet

. Fuggles Arsegan 0.15 4.3 Aroma 60

Pellet

Citra 0.2 12.0 Dry Hop 7200

Pellet

sel de table Water Agent Mash 0.0015 TRUE 130 Acide lactique Water Agent Mash 0.00158 FALSE 130 chlorure de calcium Water Agent Mash 0.006 TRUE 130 sulfate de calcium Water Agent Mash 0.006 TRUE 130 Diamond Lager 0.002 TRUE

Dry

- Lallemand 80.9 La température de gélatinisation du maïs est de 70°C. 5.4 75.0 Saccharification Temperature 60 63 dextrines + mais Temperature 30 72 Désactivation des enzymes Temperature 5 78 13.76