Saison Poivre All Grain 1 16.0 20.3 60 70.0 1.058 1.01 22 32 6.3 Grand fan des saisons poivrées de chez Thiriez (Pepper Trip et Thelma), j'ai voulu m'en inspirer sur ce brassin. 1 14 19.4 30 18.3 2.3 18.0 Base malt for all beer stylesHigher potential yield than US, English equivalent pale ale malts 8 EBC Pale Malt (2 Row) Bel Grain 3.5 8 80.0 Malty-sweet flavor characteristic and adds a reddish amber color to the beer.Does not contribute signficantly to body or head retention.Use for: Bock, Porter, Marzen, Oktoberfest beers 15 EBC Munich Malt Grain 0.8 15 80.0 Acid malt contains acids from natural lactic acids. Used by German brewers to adjust malt PH without chemicals to adhere to German purity laws. Also enhances the head retention. 9 EBC Acid Malt Grain 0.15 9 58.7 Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma. 300 EBC Special B Malt Grain 0.1 300 65.2 High-alpha hop with clean, neutral bitterness. Can be used in almost any recipe.Used for: Ale, Lager, Stout, hefeweizen, IPA, BitterAroma: No distinctive aroma characteristicsSubstitutions: German Magnum, CTZ, NuggetStorage: Excellent/Very good (80%-85% AA after 6 months at 20 C)10-14% AA / 4.5-7% Beta Magnum 0.014 12.8 Boil 60 A hops with Northern Brewers HeritageUsed for: American ales and lagersAroma: Strong spicy, floral, grapefruit characterSubstitutes: CentennialExamples: Sierra Nevada Pale Ale, Anchor Liberty Ale Cascade 0.01 4.6 Boil 10 Poivre Penja Spice Boil 0.005 TRUE 10 Poivre Sarawak Spice Boil 0.005 TRUE 10 A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative b French Saison 0.05 FALSE 3711 Wyeast Labs 80.0 Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash.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 medium body beer profile. 5.2 75.6 Saccharification Infusion 11.4 73.2 75 66 Mash Out Temperature 10 75