Breuvage NEIPA PEUR All Grain 1 44.0 47.8 15 80.0 1.065 1.017 13 34 6.3 3 4 19.0 10 15.0 5 15.0 2.0 18.0 6 EBC Malt Pale Ale Bio Weyermann Grain 8.0 6 82.2 5 EBC Malt Wheat MD Bio Dingemans Grain 2.0 5 83.0 1 EBC Flocons d'Avoine Bio Grain 1.0 1 80.0 49 EBC Malt Cara Ruby Malterie du Château Grain 0.6 49 77.0 Hull Melon 0.08 6.1 Boil 5

Pellet

Citra 0.08 12.0 Boil 5

Pellet

Arina 0.04 9.0 Boil 5

Pellet

Citra 0.08 12.0 Aroma 30

Pellet

Hull Melon 0.08 6.1 Aroma 30

Pellet

Ariana 0.04 9.0 Aroma 30

Pellet

7j 19°C Citra 0.04 12.0 Dry Hop 10080

Pellet

7j 19°C Hull Melon 0.04 6.1 Dry Hop 10080

Pellet

7j 19°C Ariana 0.04 9.0 Dry Hop 10080

Pellet

21°c pendant 3j+cold crash 24h Citra 0.08 12.0 Dry Hop 4320

Pellet

21°c pendant 3j+cold crash 24h Hull Melon 0.08 6.1 Dry Hop 4320

Pellet

21°c pendant 3j+cold crash 24h Ariana 0.08 9.0 Dry Hop 4320

Pellet

Gout tropicaux et fruit New Ipa 0.0242 TRUE

Dry

New england ipa Lallemand 76.0 5 litre de rinçage a 73°C. CaCl2 MgSO4 4 4 4 = CACI à 0.33%=12mL 5.4 75.0 Monopalier Temperature 45 68 Verification Temperature 40 68 Rincage Temperature 20 71 Retirer le MALT!! Temperature 1 71 Ebu Temperature 1 95