Porter v1 All Grain 1 20.0 22.8 45 75.0 1.051 1.012 70 31 5.1 1 14 19.0 14 19.0 2.2 18.0 6 EBC Malt Finest Maris Otter Crisp Grain 3.5 6 82.5 150 EBC Malt Caramunich III Weyermann Grain 0.35 150 80.1 60 EBC Malt Biscuit MD Dingemans Grain 0.35 60 75.0 1400 EBC Malt Carafa Special III Weyermann Grain 0.25 1400 75.7 135 EBC Malt Brown Crisp Grain 0.25 135 76.5 Magnum 0.015 12.4 Boil 45

Pellet

East Kent Goldings 0.04 4.8 Boil 10

Pellet

Sulfate de magnésium (MgSO4) Water Agent Mash 0.00157 TRUE 45 Sel Water Agent Mash 0.0017 TRUE 45 Acide lactique Water Agent Mash 0.0028399999999999996 FALSE 45 Sulfate de magnésium (MgSO4) Water Agent Mash 0.00067 TRUE 0 Sel Water Agent Mash 0.0007199999999999999 TRUE 0 Acide lactique Water Agent Mash 0.0008 FALSE 0 London ESB 0.022 TRUE

Dry

Lallemand (LalBrew) 75.0 Pour brasser une 13C - English Porter Traitement prévu pour 19.8L d'eau d'empatage pH cible : 5.60 - 1.57g de Sulfate de magnésium (MgSo4) - 1.7g de Chlorure de sodium (NaCl) - 2,84 ml Acide lactique 80% Traitement prévu pour [b]8.4L[/b] d'eau de rinçage ([b]pH cible : 5.80[/b]) : - 0.67g de Sulfate de magnésium(MgSo4) - 0.72g de Chlorure de sodium(NaCl) - 0.8ml Acide lactique 80% Ratio Chloride/Sulfate = 1,5 https://www.moneaudebrassage.fr/?departement=75&commune=PARIS&quartier=du%201%C2%B0%20au%2013%C2%B0%2C%2015%C2%B0%20et%2016%C2%B0%20arrondissement&beerstyle=13C%20-%20English%20Porter&volume=19.8&volumeRincage=8.4&MgSo4=143.6855339457074&NaCl=44.50598358223717&malts=%5B%5B88,3.5%5D,%5B101,0.6%5D,%5B54,0.35%5D,%5B105,0.25%5D%5D&acids=%7B%22mash%22:%5B%7B%22acidId%22:0,%22acidVolume%22:2.7247182239226007%7D%5D,%22sparge%22:%5B%7B%22acidVolume%22:3.067306281303474%7D%5D%7D&pHMash=5.60 5.6 78.0 Saccharification Infusion 19.8 70.5 45 66