" VOILÀ LES DALTONS ! - Berliner Weisse fraise Tagada " All Grain 1 13.0 16.6 30 75.0 1.031 1.006 4 6 3.3 3 2 38.0 7 30.0 5 2.0 2.2 18.0 4 EBC Blé malté Soufflet Grain 0.5 4 83.0 1 EBC Fraise Tagada Sugar 0.5 1 100.0 3 EBC Pilsen 2RP Soufflet Grain 0.5 3 81.0 0 EBC Balle de riz Adjunct 0.15 0 0.0 2 EBC Malt Acide Weyermann Grain 0.11 2 65.2 MAGNUM 2024 0.003 13.0 Boil 30

Leaf

Irish Moss (Lichen carraghen) Fining Boil 0.005 TRUE 10 Sour Pitch 0.004 TRUE

Dry

Lactobacille Lallemand 0.0 Co' ensemencement à 30°C/7-10 jours CBC-1 0.006 TRUE

Dry

Lallemand/Danstar 80.0 5.4 75.0 Saccharification Temperature 60 66 Dextrine Temperature 10 72 Mash Out Temperature 5 75