E - Experimental : ChocoPetrol All Grain 1 5.0 7.2 60 65.0 1.093 1.024 90 89 9.1 Attention à l'inertie de T° lors de l'empatage lié à la petite quantité Eau de mash : 8.5L Eau de rincage : 1L Il faudrait rajouter au moins : 1.5/2L 73° avant mise des céréales : trop haut (réduire de2/3°C) Pied de cuve + encemencement 70 minutes empatage + mash out 10minutes 2 4 19.4 10 19.4 30 18.3 2.3 18.0 Base malt for all beer stylesHigher potential yield than US, English equivalent pale ale malts 5 EBC Pale Malt (2 Row) Bel Grain 2.2 5 80.0 Used to intensify aroma and color in dark, Munich beers and stouts. 811 EBC Carafa II Weyermann Grain 0.1 811 70.0 Caramel, copper colored malt. Used in Belgian ales and German bocks. 110 EBC Caramunich Malt Grain 0.1 110 71.7 Dark malt that gives a rich red or brown color and nutty flavor.Use for: Brown ales, porters, some stoutsMaintains some malty flavor, not as dark as roasted malt. 689 EBC Chocolate Malt Grain 0.1 689 60.0 Adds body, mouth feel and head retention to the beerUsed in oatmeal stouts and portersAdds substantial protein haze to light beersProtein rest recommended unless flakes are pregelatinized 1 EBC Oats, Flaked Grain 0.1 1 80.0 Strong versatile bittering hopUsed for: Ales, porters, stoutsAroma: Heavy and spicy aromaSubstitutes: Galena, Eroica, Nugget, BullionExamples: Sierra Nevada Stout, Sierra Nevada Celebration Ale Chinook 0.016 11.9 Boil 80

Pellet

Cacao Flavor Boil 0.007143 TRUE 12 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. Irish Moss Fining Boil 0.003 TRUE 10 American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. Safale American 0.05 FALSE

Dry

US-05 DCL/Fermentis 76.5 Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile. 5.2 75.6 Saccharification Infusion 6.5 75.5 60 68 Mash Out Temperature 10 75