Agnus Dei 2 1 All Grain Choussinga Nico 75.0000000 94.0800000 90.0000000 75.0000000 Saaz 1 Czech Republic 4.0000000 0.0400000 First Wort Used for: Pilsners and Bohemian style lagers Aroma: Delicate, mild, clean, somewhat floral -- Noble hops Substitutes: Tettnanger, Lublin Examples: Pulsner Urquell Aroma
Pellet
3.5000000 42.0000000 40.00 g 0.00 g 120.0 min Perle Maison 2010 1 Brasserie du Chapitre 8.0000000 0.0600000 Boil Poids humide: Poinds sec: Use for: General purpose bittering for US and German ales, lagers Aroma: slightly spicy, pleasant aroma, minty Substitutes: Chinook, Galena, Northern Brewer Examples: Sierra Nevada Pale Ale, Pale Bock Bittering
Leaf
4.7500000 15.0000000 60.00 g 132.00 g 90.0 min Brewer's Gold 2010 1 Brasserie du Chapitre 8.0000000 0.0170000 Boil Poids humide : 1130 gr Poids sec : 315 gr Traditional bittering hops for English ales and heavy German lagers. Aroma: Sharp bittering hop Substitutes: Northern Brewer, Galena, Chinook, Eroica Example: Pete's Wicked Ale Bittering
Leaf
3.7000000 50.0000000 17.00 g 315.00 g 90.0 min Styrian Goldings Malterie 2009 1 Slovenia 4.4000000 0.0749999 Boil A seedless version of Fuggles grown in Slovenia Use for: Bittering, finishing for a wide variety of European Beers. Popular in Europe and the United Kingdom Aroma: Similar to Fuggles: Mild, soft, grassy, floral aroma Substitutes: Fuggles Williamet Aroma
Pellet
2.9000000 30.0000000 75.00 g 75.00 g 10.0 min Saaz 2008 1 Czech Republic 3.8000000 0.0999999 Boil Use for: Pilsners and Bohemian style lagers Aroma: Delicate, mild, clean, somewhat floral -- Noble hops Substitute: Tettnanger, Lublin Examples: Pulsner Urquell Aroma
Pellet
3.5000000 42.0000000 100.00 g 120.00 g 0.0 min Pilsner (2 Row) 2009 1 Grain 14.9999903 82.4000000 3.2000000 FALSE Belgium Malterie du chateau Caractéristiques : Malt belge le plus légèrement coloré. Produit des meilleures orges européennes de printemps à deux rangs : Henley, Tipple, Sebastian, Prestige, Thorgall. Touraillage jusqu’à 80 - 85°C. Utilisation : Tous les types de bières. Peut être 1.4000000 4.3000000 76.0000000 10.1000000 100.0000000 TRUE 0.0000000 15.00 kg 18.00 kg 1.0379040 3.2 EBC Oats, Flaked 1 Grain 0.9999994 80.0000000 1.9999999 FALSE Gochel Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized 1.5000000 9.0000000 0.0000000 9.0000000 30.0000000 TRUE 0.0000000 1.00 kg 20.00 kg 1.0368000 2.0 EBC Carafoam Wheat Malt, Bel 2009 1 Grain 0.9999994 85.4000000 4.0000001 FALSE Belgium Malterie du Chateau Caractéristiques : Malt de Blé belge. Touraillé jusqu’à 80 - 85°C. Utilisation : Bières de blé, blanches, légères, à faible densité alcoolique et sans alcool. Mélange maximum recommandé: 40 %. Particularités : Valorise l’arôme spécifique du malt de blé 1.5000000 4.9000000 74.0000000 12.3000000 40.0000000 TRUE 0.0000000 1.00 kg 2.00 kg 1.0392840 4.0 EBC Amber Malt 2009 1 Grain 0.7499995 80.2000000 42.0000001 FALSE Malterie Bières types Pale Ale, porters bruns et bières spéciales ; diverses bières anglaises. Le malt Ambré est une variante plus torréfiée du malt légèrement coloré. Donne une forte saveur de pain cuit, noix et fruits. La flaveur de ce malt a quelques notes d’a 1.5000000 3.8000000 20.0000000 10.0000000 20.0000000 TRUE 0.0000000 0.75 kg 15.00 kg 1.0368920 42.0 EBC Candi Sugar, Clear 1 Sugar 1.4999990 78.3000000 1.0000000 FALSE Belgium Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color. 1.5000000 4.0000000 120.0000000 11.7000000 20.0000000 FALSE 0.0000000 1.50 kg 2.50 kg 1.0360180 1.0 EBC Sugar, Table (Sucrose) 1 Sugar 1.2499992 100.0000000 1.9999999 FALSE US White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer. 1.5000000 4.0000000 120.0000000 11.7000000 10.0000000 FALSE 0.0000000 1.25 kg 0.00 kg 1.0460000 2.0 EBC Irish Moss 1 Fining Boil 0.030000 TRUE Clarity Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 0,2 à 0,6 gr par litre 30.00 g 286.00 g 15.0 mins 80.00 l Yeast Nutrient 1 Other Boil 0.008000 TRUE Fermentation Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. 8.00 g 0.00 g 15.0 mins 18.93 l Orange Peel, Sweet 1 Spice Boil 0.025000 TRUE Holiday Beers Adds a Conitreau or Grand Marnier flavor to your beer. Used primarily in Belgian Strong Ale and Holiday Ales to add a sweet orange flavor and aroma. 25.00 g 407.65 g 5.0 mins 18.93 l Coriander Seed 1 Spice Boil 0.010000 TRUE Belgian Wit Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel. 10.00 g 177.00 g 5.0 mins 85.00 l Orange Peel, Bitter 1 Spice Boil 0.010000 TRUE Belgian Wit Made from the Curaco Orange Peel, peels are green-gray in color. Used to add a distinctive flavor to Belgian Wits and White beers. 10.00 g 415.00 g 5.0 mins 18.93 l SafBrew Specialty Ale T-58 1 Ale
Dry
0.0250000 FALSE DCL Yeast T-58 15.6000000 22.2000000 Medium 73.0000000 Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Complex ales. 5 0 FALSE 25.00 ml 15.6 C 22.2 C 28.0 pkg 14/06/2003 SafBrew Ale S33 1 Ale
Dry
0.0250000 FALSE DCL Yeast S-33 18.3000000 22.2000000 Medium 73.0000000 General purpose ale yeast, widely used. Very consistent, clean finish. High attenuation and good flavor profile. Most ales. 5 0 FALSE 25.00 ml 18.3 C 22.2 C 25.0 pkg 14/06/2003 Chapître 75 Litres 1 94.0800000 75.0000000 98.0000000 4.9999968 0.1200000 0.0000000 2.0000000 9.9206349 90.0000000 TRUE 5.0000000 0.0000000 100.0000000 4.0000000 BREWTREE 15 gallon brewing system -- see www.brewtree.com 94.08 l 75.00 l 98.00 l 5.00 kg 0.00 l 2.00 l 5.00 l 0.00 l Chapitre Medium Body 1 21.0000000 21.0000000 77.0000000 5.2000000 176.3698400 0.1200000 TRUE 21.0 C 21.0 C 77.0 C 5.00 kg Palier protéïnique 1 Infusion 47.2539328 15.0000000 53.0000000 0.0000000 53.0000000 Add 47,25 l of water at 57,9 C 2,662 l/kg 0.00 l 57.9 C 53.0 C 47.25 l Palier Maltose 1 Temperature 0.0000000 40.0000000 63.0000000 15.0000000 63.0000000 Heat to 63,0 C over 15 min 2,662 l/kg 0.00 l 146.0 C 63.0 C 0.00 l Palier Dextrines 1 Temperature 0.0000000 30.0000000 67.0000000 10.0000000 67.0000000 Heat to 67,0 C over 10 min 2,662 l/kg 0.00 l 76.7 C 67.0 C 0.00 l Mash out 1 Temperature 0.0000000 15.0000000 77.0000000 10.0000000 77.0000000 Heat to 77,0 C over 10 min 2,662 l/kg 0.00 l 76.7 C 77.0 C 0.00 l Brassin numéro 25 Empatage dans eau à 55°C, on perd 3°C pour arriver à 52°C (15min) PH: 5,57. Correction avec 7 ml d'acide phosphorique ==>5,36 Test Iode : Non Ok, prolongation par un palier à 68°C durant 15 min PH eau de rincage: 7,1. Ajout de 25 ml dans 78 litres ===>5,4 Densité avant ébu: 1060 Fermentation controlée. Réglage Thermostat On: 19,2 - Off: 19,5 T° initiale de la bière 21°C. Sonde non collée au fût Le compresseur s'allume +/- toutes les 45 min pour descendre à 17,6°C et remonter à 19,5°C T° +/- constante de la bière à 20°C Mise en primaire: 1065 Secondaire 02/08/11 8,5 Brix (1014) Embouteillage 19/11/11 8,5 Brix (1014) 54 litres à 7,5 g/l de sucre candi blanc 405 gr) 35.0000000 1.0650000 1.0140000 2.7000000 3 7.0000000 20.0000000 21.0000000 20.0000000 21.0000000 28.0000000 11.1000000 Bottle with 538,73 g Corn Sugar TRUE Corn Sugar 1.0000000 0.5000000 20.0000000 20.0 C 19/07/2011 1.069 SG 1.011 SG 8.8 EBC 28.3 IBUs Tinseth 7.6 % 6.7 % 70.3 % 617.6 kcal/l 75.00 l 94.08 l 1.065 SG 1.014 SG 20.0 C 20.0 C 2.0 C 11.1 C