Wort Souring - framboos - V1 All Grain 1 20.0 25.8 60 72.0 1.054 1.01 7 8 5.8 3 0 38.0 20 20.0 7 20.0 20 25.0 2.3 18.0 Pilsner base malt for all pilsners, lagers. Highly modified malt. 3 EBC Pilsner (Weyermann) Weyermann Grain 4.048 3 82.2 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. 5 EBC Acid Malt Grain 0.5 5 58.7 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 0.5 1 80.0 Used for: IPAs, AlesAroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes.Substitutes: Cascade, Centennial, Simcoe 8-11% AA / 6-7% Beta Amarillo 0.0075 9.2 Boil 50

Pellet

Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. Irish Moss Fining Boil 0.01 TRUE 10 TERTIAIRE Fruits rouges (surgelé) Other Secondary 0.9 TRUE 10080 TERTIAIRE Raspberry (surgelé) Other Secondary 2.0 TRUE 10080 WLP672 Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program! Lactobacillus Brevis 0.035 FALSE

Liquid

WLP672 White Labs 80.0 REHYDRATER Safale American 0.011 TRUE

Dry

US-05 DCL/Fermentis 76.5 Simple single infusion mash. ATTENTION PH = 4,2. SI besoin équilibrer avec de l'acide lactique. 4.2 75.6 Mash In Infusion 12.6 73.2 60 66