La Stouta Canta All Grain 1 25.0 34.3 60 72.0 1.061 1.014 68 42 6.2 V2 Eau : https://www.moneaudebrassage.fr/?departement=974&commune=La%20R%C3%A9union%20-%20SAINT-LEU&quartier=Bras%20Mouton%2C%20Colima%C3%A7ons%2C%20La%20Fontaine%2C%20Piveteau%2C%20Pointe%20des%20Ch%C3%A2teaux&beerstyle=15B%20-%20Irish%20Stout&volume=26.6&volumeRincage=20.8&CaSO4=215.08074489631315&NaHCO3=58.733633472388576&malts=%5B%5B36,5.6%5D,%5B32,0.6%5D,%5B81,0.6%5D,%5B103,0.4%5D,%5B100,0.5%5D%5D&pHMash=5.40 2 21 22.0 21 19.0 30 2.0 18.0 9 EBC Malt Pale Ale MD Dingemans Grain 5.6 9 80.0 15 EBC BEST Munich BESTMALZ Grain 0.6 15 82.8 1 EBC Flocons d'Avoine Grain 0.6 1 80.0 120 EBC Malt Caramunich II Weyermann Grain 0.5 120 75.7 900 EBC Malt Carafa Special I Weyermann Grain 0.2 900 77.9 1400 EBC Malt Mroost 1400 MD (De-Bittered Black) Dingemans Grain 0.2 1400 70.0 East Kent Goldings 0.075 5.0 Boil 60

Leaf

East Kent Goldings 0.015 5.0 Boil 20

Leaf

East Kent Goldings 0.01 5.0 Boil 10

Leaf

Sulfate de calcium (Gypse) - EMAPTAGE Water Agent Mash 0.0057 TRUE 10 Sulfate de calcium (Gypse) - RINCAGE Water Agent Mash 0.0045 TRUE 10 Bicarbonate de soude - EMAPTAGE Water Agent Mash 0.0016 TRUE 10 Bicarbonate de soude - RINCAGE Water Agent Mash 0.0012 TRUE 10 Acide lactique - EMAPTAGE Water Agent Mash 0.004900000000000001 TRUE 10 Acide lactique - RINCAGE Water Agent Mash 0.0015 TRUE 10 Nottingham Yeast 0.0229 TRUE

Dry

- Lallemand 75.0 5.4 75.0 Saccharification Infusion 27.0 71.2 60 66 Désactivation des enzymes Temperature 10 76