M - Santa Claus is late All Grain 1 18.0 26.3 80 63.0 1.069 1.02 71 70 6.4 Début de chauffe 17h40 Mis à 75°C => ok Sac mis à 18h20 : ok Temperature empatage à 67.5C Debut mashout à 20h10 Fin mashout à 20h20 un litre de trop => reduire kettle à 26l OG : 1071 Volume calculé :18l FG : Volume calculé : 2 4 22.0 21 22.0 15 22.0 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 5.5 5 80.0 Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers. 3 EBC Barley, Flaked Grain 0.4 3 70.0 Very dark crystal malt - similar to a crystal 120 or Caramunich 120 malt. Adds strong caramel flavor, red color, and malty aroma. 256 EBC Caraaroma Wyermann Grain 0.4 256 75.0 Intensifies aroma and color in top-fermented beers such as dark wheat beers. 788 EBC Chocolate Wheat Malt Weyermann Grain 0.4 788 71.0 Herkules 0.03 15.3 Boil 80

Pellet

Cacao Flavor Boil 0.035 TRUE 12 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. Irish Moss Fining Boil 0.008 TRUE 10 Adds a Conitreau or Grand Marnier flavor to your beer. Used primarily in Belgian Strong Ale and Holiday Ales to add a sweet orange flavor and aroma. Orange Peel, Sweet Spice Boil 0.014 TRUE 5 General purpose ale yeast, widely used. Very consistent, clean finish. High attenuation and good flavor profile. SafBrew Ale 0.024 FALSE

Dry

S-33 DCL/Fermentis 73.0 Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. SafBrew Specialty Ale 0.024 FALSE

Dry

T-58 DCL/Fermentis 73.0 Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash.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 90.0 Saccharification Infusion 16.8 75.5 80 68 Mash Out Temperature 10 75