LaLuneRousse 1 All Grain Michel B. 65.00000000 74.90000000 60 75.00 Styrian Goldings 1 Slovenia 5.40 0.1000000 Boil 60.000 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

2.90 30.0 100.00 gm 100.00 gm 60 min Amarillo Gold 1 U.S. 6.00 0.2500000 Boil 5.000 Unknown origin, but character similar to Cascade. Use for: IPAs, Ales Aroma: Citrus, Flowery Substitutions: Cascade, Centennial Aroma

Pellet

6.00 25.0 250.00 gm 250.00 gm 5 min Styrian Goldings 1 Slovenia 5.40 0.1000000 Boil 5.000 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

2.90 30.0 100.00 gm 100.00 gm 5 min Pilsner (2 Row) Bel 1 Grain 7.999995 79.00 2.0 FALSE Belgium Belgian base malt for Continental lagers 1.50 4.00 105.0 10.50 100.00 TRUE 0.000 8.00 kg 8.00 kg 1.036 3.9 EBC Pilsner Liquid Extract Munich Malt 1 Grain 2.249999 80.00 9.0 FALSE Germany Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers 1.30 5.00 72.0 11.50 80.00 TRUE 0.000 2.25 kg 2.25 kg 1.037 17.7 EBC Amber Liquid Extract Biscuit Malt 1 Grain 1.499999 79.00 23.0 FALSE Belgian Use for English ales, brown ales and porters. Adds a biscuit like flavor and aroma. Can be used as a substitute for toasted malt. 1.50 4.00 6.0 10.50 10.00 TRUE 0.000 1.50 kg 1.50 kg 1.036 45.3 EBC Caramel/Crystal Malt - 20L Wheat, Flaked 1 Grain 1.499999 77.00 1.6 FALSE US Flaked wheat adds to increased body and foam retention Used in place of raw or torrified wheat for faster conversion and better yield. May be used in small amounts to improve head retention and body Examples: Belgian White beer, Wit 1.50 9.00 0.0 16.00 40.00 TRUE 0.000 1.50 kg 1.50 kg 1.035 3.2 EBC Wheat Liquid Extract Barley, Flaked 1 Grain 0.999999 70.00 1.7 FALSE US Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers. 1.50 9.00 0.0 13.50 20.00 TRUE 0.000 1.00 kg 1.00 kg 1.032 3.3 EBC Carafoam Acid Malt 1 Grain 0.500000 58.70 3.0 FALSE Germany Acid malt contains acids from natural lactic acids. Used by German brewers to adjust malt PH without chemicals to adhere to German purity laws. Also enhances the head retention. 1.50 4.00 0.0 6.00 10.00 TRUE 0.000 0.50 kg 0.50 kg 1.027 5.9 EBC Pale Liquid Extract Caramel/Crystal Malt - 20L 1 Grain 0.500000 75.00 20.0 FALSE US Adds body, color and improves head retention. Also called "Crystal" malt. 1.50 4.00 0.0 13.20 20.00 FALSE 0.000 0.50 kg 0.50 kg 1.035 39.4 EBC - Chocolate Malt 1 Grain 0.250000 73.00 450.0 FALSE United Kingdom Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt. 1.50 4.00 0.0 10.50 10.00 FALSE 0.000 0.25 kg 0.25 kg 1.034 886.5 EBC - Kolsch Yeast 1 Ale

Liquid

0.1250000 FALSE Wyeast Labs 2565 13.3333 17.7778 Low 75.00 Very malty flavor with mix of lager and ale character. Crisp, clean finish. Kolsch, European Ales 5 0 FALSE 125 ml 13.3 C 17.8 C 0 Pkgs 14/06/2003 Steve plus 500ml starter. 1 74.90000000 65.000000 18.93000000 1.809999 0.190 0.50000000 0.95000000 9.00 60.0 TRUE 0.95000000 0.00000000 100.00 4.00 Popular all grain setup. 5 Gallon Gott or Igloo cooler as mash tun with false bottom, and 7-9 gallon brewpot capable of boiling at least 6 gallons of wort. Primarily used for single infusion mashes. 74.90 L 65.00 L 18.93 L 1.81 kg 0.50 L 0.95 L 0.95 L 0.00 L Single Infusion, Medium Body, No Mash Out 1 22.22222200 22.22222200 75.55555600 5.4 1.80999900 0.19000000 TRUE Simple single infusion mash for use with most modern well modified grains (about 95% of the time). 22.2 C 22.2 75.6 C 1.81 kg Protéolyse 1 Temperature 0.000000 10 54.00000000 2 54.00000000 Heat to 54.0 C over 2 min 0.00 0.00 L 76.7 C $DISPLAY_STEP_TEMP 0.00 L Beta 1 Temperature 0.000000 40 62.00000000 12 62.00000000 Heat to 62.0 C over 12 min 0.00 0.00 L 62.0 C $DISPLAY_STEP_TEMP 0.00 L Alpha 1 Temperature 0.000000 40 70.00000000 2 70.00000000 Heat to 70.0 C over 2 min 0.00 0.00 L 76.7 C $DISPLAY_STEP_TEMP 0.00 L Mash out 1 Temperature 0.000000 10 78.00000000 12 78.00000000 Heat to 78.0 C over 12 min 0.00 0.00 L 76.7 C $DISPLAY_STEP_TEMP 0.00 L Volume d'eau: * Cuve matière: 60l * Cuve eau chaude: 30l Gout de biscuit, pain cuit. 35.0 1.04900000 1.01400000 2.4 2 4 20.000 7 20.000 0 28.0 11.100 - FALSE Corn Sugar 1.00 1.00 15.6 15.6 C 02/10/2011 1.053 SG 1.013 SG 27.1 EBC 34.4 IBU Tinseth 5.27 % 4.56 % 69.08 % 461 cal/l 65.00 L 74.90 L 1.049 SG 1.014 SG 20.0 C 20.0 C 20.0 C 11.1 C