" CAFÉ CRÈME - Coffee Milk Stout " All Grain 1 13.0 15.6 30 75.0 1.058 1.012 78 44 6.0 2 3 35.0 4 4.0 15 21.0 2.0 18.0 6 EBC Pale Ale Soufflet Grain 2.2 6 81.0 En sirop post cold crash 0 EBC Lactose Sugar 1.0 0 0.0 3 EBC Malt d'avoine Simpson's Grain 0.7 3 74.0 500 EBC Malt Low Color chocolate Crisp Grain 0.25 500 72.0 900 EBC Malt Carafa I Weyermann Grain 0.25 900 70.0 0 EBC Balle de riz Adjunct 0.15 0 0.0 2 EBC Malt Acide Weyermann Grain 0.075 2 65.2 CHINOOK - 2023 0.025 12.7 Boil 30

Leaf

Sel Water Agent Mash 0.001 TRUE 75 Sels nutritifs Wyeast Water Agent Boil 0.002 TRUE 15 Irish Moss (Lichen carraghen) Fining Boil 0.005 TRUE 15 Mouture grosse Café Colombie BIO Spice Boil 0.1 TRUE 5 High Voltage 0.011 TRUE

Dry

WHC Lab 78.0 EMPÂTAGE : 13.2L RINÇAGE : 5.5L TOTAL : 18.7L PROFIL D'EAU : équilibrée 1.0 https://www.moneaudebrassage.fr/?departement=93&commune=MONTREUIL&quartier=UDI%20SEDIF%20NEUILLY&beerstyle=16A%20-%20Sweet%20Stout&volume=13.2&volumeRincage=5.5&NaCl=53.901691227376126&disabledAdditives=%5B%22KCl%22%5D 5.4 78.0 Saccharification Temperature 30 66 Dextrine Temperature 30 72 Mash Out Temperature 5 78