Nikkita All Grain 1 50.0 58.9 30 70.0 1.038 1.008 12 15 3.9 3 7 20.0 2 3.0 7 20.0 7 12.0 2.2 18.0 6 EBC Malt Pale Ale Crisp Grain 5.0 6 82.5 2 EBC Malt Avoine (Oat) Malterie du Château Grain 1.6 2 59.5 9 EBC BEST Vienna BESTMALZ Grain 1.0 9 82.5 50 EBC Malt Carared Weyermann Grain 1.0 50 77.9 4 EBC Malt Froment Blanc Malterie du Château Grain 0.4 4 83.0 9 EBC Malt Acide Malterie du Château Grain 0.4 9 74.0 0 EBC Balle de riz Adjunct 0.14 0 0.0 Mandarina Bavaria 0.03 9.0 Boil 10

Pellet

Citra 0.015 13.0 Boil 10

Pellet

Mandarina Bavaria 0.04 9.0 Aroma 60

Pellet

Citra 0.02 13.0 Aroma 60

Pellet

Citra 0.07 12.0 Dry Hop 7200

Pellet

Mandarina Bavaria 0.18 8.5 Dry Hop 7200

Pellet

Irish Moss (Lichen carraghen) Fining Boil 0.005 TRUE 10 Nutriments pour levure Other Boil 0.005 TRUE 10 Voss Kveik 0.022 TRUE

Dry

Lallemand (LalBrew) 77.0 empatage : 28l d'eau + (5.4g CaCl2, 2.6g MgSO, 1.4gNaCl) CaCl2 =>5.4*3 =16.2g de CaCl2 Rincage 40L + ( 7.7g CaCl2, 3.8 MgSO4, 2g NaCl) pour SO4/Cl = 0.4 5.4 75.0 Saccharification Temperature 80 66 Désactivation des enzymes Temperature 10 76