BETA #2 - Marhsmallow Stout All Grain 1 20.0 24.8 60 75.0 1.084 1.023 91 38 8.0 3 3 19.0 20 22.0 3 1.0 2.0 10.0 6 EBC Malt Finest Maris Otter Crisp Grain 4.41 6 82.5 1 EBC Chamallow Adjunct 1.0 1 68.0 1 EBC Flocons d'Avoine Grain 0.56 1 80.0 80 EBC Malt Melanoidin Weyermann Grain 0.35 80 80.1 300 EBC Malt Special W Weyermann Grain 0.35 300 77.0 900 EBC Malt Carafa Special I Weyermann Grain 0.28 900 77.9 1400 EBC Malt Carafa Special III Weyermann Grain 0.21 1400 75.7 Magnum 0.025 12.0 Boil 60

Pellet

East Kent Goldings 0.035 5.0 Boil 10

Pellet

Teinture mère dans de la vodka gousses de vanille Flavor Secondary 0.0 TRUE 28800 Nottingham Yeast 0.033 TRUE

Dry

- Lallemand 75.0 Correction de l'eau : https://www.moneaudebrassage.fr/?departement=28&commune=LUCE&quartier=CHARTRES%20S1&beerstyle=20C%20-%20Imperial%20Stout&volume=18&volumeRincage=12.3&MgSO4=95.57653820495716&NaCl=79.67120517807889&disabledAdditives=%5B%22KCl%22%5D&malts=%5B%5B29,4.41%5D,%5B3,0.56%5D,%5B30,0.35%5D,%5B123,0.35%5D,%5B103,0.28%5D,%5B105,0.21%5D%5D&pHMash=5.40 Pour ajuster l'eau du robinet au style Imperial Stout, on va ajuster des minéraux qui favorisent la rondeur en bouche : Ajout de Sulfate de magnésium et de de Chlorure de sodium 5.4 76.0 Saccharification Infusion 17.9 74.5 60 68 Désactivation des enzymes Temperature 10 76