Blonde foin All Grain 1 22.0 29.3 60 74.0 1.054 1.013 7 12 5.4 2 4 19.4 12 19.4 30 18.3 2.3 18.0 German base for Pilsners and Bohemian Lagers 2 EBC Pilsner (2 Row) Ger Grain 2.75 2 81.0 Base malt for all beer stylesHigher potential yield than US, English equivalent pale ale malts 3 EBC Pale Malt (2 Row) Bel Grain 1.75 3 80.0 Malted wheat base for use in all wheat styles 2 EBC Wheat Malt, Ger Grain 0.5 2 84.0 Use for English ales, brown ales and porters.Adds a biscuit like flavor and aroma.Can be used as a substitute for toasted malt. 23 EBC Biscuit Malt Grain 0.25 23 79.0 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 0.02 1 80.0 Perle has a spciy character, and the aroma is moderate and pleasing. Commonly compared to Hallertau Mittlefruh.Used for: German ales, lagers, Plisner, Alt, Maisbier, Dunkle, KolschAroma: Delicate floral and fruity tonesSubstitutes: Northern Brewer, Perle (U.S.), Hallertau Mittelfruh, Hallertau AromaStorage: Good6-10% AA / 2.5-5% Beta Perle 0.01 8.0 Boil 60

Pellet

Triskel 0.015 2.6 Aroma 20

Pellet

Cascade 0.01 5.5 Aroma 20

Leaf

2 minutes avant la fin du mashout et filtration Foin Herb Mash 0.12 TRUE 2 American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. Safale American 0.023 TRUE

Dry

US-05 DCL/Fermentis 76.5 5.6 75.0 empatage Infusion 15.8 68.6 40 63 Mash Step Temperature 20 73 mash out Temperature 10 78