Blanche BBR2 All Grain 1 23.0 28.7 60 70.0 1.044 1.011 4 13 4.3 Levure WB 06 : 60 g DF estimée : 3° Plato Alcool estimé : 4,8 % Vol 3 4 19.0 10 19.0 21 30 5.0 3.0 18.0 Belgian base malt for Continental lagers 2 EBC Pilsner (2 Row) Bel Grain 2.3 2 79.0 Malted wheat for use in Wheat beers 2 EBC Wheat Malt, Bel Grain 2.3 2 81.0 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 0.3 1 80.0 Close descendant of Hallertauer Mittelfrueh bred for high yield.Used for: Lager, Pilsner, Bock, some WeizensAroma: Medium intense floral and herbal (grassy) tonesSubstitutes: Hallertau Mittelfruh, Liberty, HersbruckerStorage: Unknown5-7% AA / 4-5% Beta German Tradition 0.018 6.0 Boil 60

Pellet

Made from the Curaco Orange Peel, peels are green-gray in color. Used to add a distinctive flavor to Belgian Wits and White beers. Orange Peel, Bitter Spice Boil 0.03 TRUE 5 Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel. Coriander Seed Spice Boil 0.02 TRUE 5 LalBrew Wit yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock . Wit Belgian Wit-Style Ale Yeast 0.05 FALSE

Dry

- Lallemand 75.5 5.2 76.0 Protéines Infusion 15.8 54.6 10 50 maltoses Temperature 10 62 Dextrines Temperature 30 72 Mash out Temperature 10 78