la double sucrée All Grain 1 100.0 149.6 90 72.0 1.069 1.018 29 23 6.7 2 2 22.0 12 20.0 2.0 10.0 3 EBC Malt Pilsen souflet Grain 20.0 3 81.0 10 EBC Malt Aromatic soufflet Grain 5.0 10 80.0 150 EBC Sucre Candi Ambré Sugar 3.0 150 78.3 15 EBC Malt Munich soufflet Grain 2.0 15 80.0 900 EBC Malt Chocolate Crisp Grain 0.1 900 77.0 Tettnang (Tettnang Tettnager) 0.25 3.0 Boil 90

Pellet

Styrian Golding (Savinja Golding) 0.1 3.1 Boil 10

Pellet

Belgian Golden Ale 0.125 FALSE

Liquid

WLP570 White Labs 75.5 ne pas ajouter le sucre dans le brassin 5.4 75.0 Phytase Infusion 81.3 37.9 20 36 Protéinique Temperature 20 50 Saccharification Temperature 90 63 beta amylase Temperature 20 68 wash out Temperature 10 75