Zoubeer 1 All Grain Choussinga Socrate et Bernard 80.0000000 99.2000000 90.0000000 75.0000000 Styrian Goldings 1 Slovenia 5.4000000 0.1299999 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 130.00 g 130.00 g 90.0 min Styrian Goldings 1 Slovenia 5.4000000 0.0699999 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 70.00 g 70.00 g 15.0 min Hallertauer Mittelfruh 1 Alost 4.1000000 0.0799999 Boil Used for: Continental Lagers, German Ales/Lagers, US Lagers Aroma: Pleasant, assertive, mild herbal aroma Substitutes: Hallertauer, Mt. Hood, Liberty, Crystal Examples: Sam Adams Boston Lager, Sam Adams Boston Lightship Aroma
Leaf
4.6000000 45.0000000 80.00 g 80.00 g 5.0 min Pilsner (2 Row) Bel 1 Grain 19.9999871 79.0000000 2.9999999 FALSE Belgium Malterie du chateau Belgian base malt for Continental lagers 1.5000000 4.0000000 105.0000000 10.5000000 100.0000000 TRUE 0.0000000 20.00 kg 20.00 kg 1.0363400 3.0 EBC Pilsner Liquid Extract Amber Malt 1 Grain 0.4999997 75.0000000 50.0000001 FALSE United Kingdom Brouwland Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste. Intense flavor - so limit use. Low diastatic power so must be mashed with well modified malts. 1.5000000 2.8000000 20.0000000 10.0000000 20.0000000 TRUE 0.0000000 0.50 kg 0.50 kg 1.0345000 50.0 EBC Caramel/Crystal Malt - 20L Barley, Flaked 1 Grain 0.4999997 70.0000000 3.3000000 FALSE Brouwland Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers. 1.5000000 9.0000000 0.0000000 13.5000000 20.0000000 TRUE 0.0000000 0.50 kg 0.50 kg 1.0322000 3.3 EBC Carafoam Cara-Pils/Dextrine 1 Grain 0.4999997 72.0000000 3.8999999 FALSE US Significantly increases foam/head retention and body of the beer. Also sold under the names "Dextrine" and "Cara-Foam" 1.5000000 4.0000000 0.0000000 13.2000000 20.0000000 FALSE 0.0000000 0.50 kg 0.50 kg 1.0331200 3.9 EBC Wheat Malt, Bel 1 Grain 0.4999997 81.0000000 4.5000001 FALSE Belgium Malterie du Chateau Malted wheat for use in Wheat beers 1.5000000 4.0000000 74.0000000 11.5000000 60.0000000 TRUE 0.0000000 0.50 kg 0.50 kg 1.0372600 4.5 EBC Wheat Liquid Extract Munich 1 Grain 0.2499998 75.0000000 14.6999999 FALSE Malterie du Chateau 1.5000000 4.0000000 120.0000000 11.7000000 100.0000000 FALSE 0.0000000 0.25 kg 0.25 kg 1.0345000 14.7 EBC Candi Sugar, Clear 1 Sugar 1.8999988 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 1.90 kg 1.90 kg 1.0360180 1.0 EBC Orange Peel, Bitter 1 Spice Boil 0.015000 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. 15.00 g 440.00 g 15.0 mins 79.71 l Orange Peel, Sweet 1 Spice Boil 0.015000 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. 15.00 g 432.65 g 15.0 mins 79.71 l Juniper berries 1 Spice Boil 0.004000 TRUE Boil 4.00 g 0.00 g 15.0 mins 336.84 l 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 366.00 g 15.0 mins 336.84 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 440.00 g 5.0 mins 79.71 l Orange Peel, Sweet 1 Spice Boil 0.010000 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. 10.00 g 432.65 g 5.0 mins 79.71 l Coriander Seed 1 Spice Boil 0.008000 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. 8.00 g 185.00 g 5.0 mins 357.89 l SafBrew Ale 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 15.0 pkg 14/06/2003 SafBrew Specialty Ale 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 26.0 pkg 14/06/2003 Chapître 80 Litres 1 99.2000000 80.0000000 98.0000000 9.9999936 0.1200000 1.5000000 4.0000000 9.0053763 90.0000000 TRUE 1.0000000 0.0000000 100.0000000 4.0000000 BREWTREE 15 gallon brewing system -- see www.brewtree.com 99.20 l 80.00 l 98.00 l 10.00 kg 1.50 l 4.00 l 1.00 l 0.00 l Classique infusion protéinique 1 20.0000000 20.0000000 77.0000000 5.2000000 352.7396800 0.1200000 TRUE 20.0 C 20.0 C 77.0 C 10.00 kg palier protéïnique 1 Infusion 60.0749613 15.0000000 50.0000000 0.0000000 50.0000000 Add 60,07 l of water at 54,8 C 2,700 l/kg 0.00 l 54.8 C 50.0 C 60.07 l Palier Maltose 1 Temperature 0.0000000 40.0000000 63.0000000 20.0000000 63.0000000 Heat to 63,0 C over 20 min 2,700 l/kg 0.00 l 95.0 C 63.0 C 0.00 l Palier Dextrines 1 Temperature 0.0000000 30.0000000 69.0000000 10.0000000 69.0000000 Heat to 69,0 C over 10 min 2,700 l/kg 0.00 l 76.7 C 69.0 C 0.00 l Mash out 1 Temperature 0.0000000 15.0000000 77.0000000 9.0000000 77.0000000 Heat to 77,0 C over 9 min 2,700 l/kg 0.00 l 76.7 C 77.0 C 0.00 l Brassin Numéro 13 Concassage 10h10 Empatage 13h25 à 52°C Palier Maltose 14h05 à 63°C PH 5,5 corrigé avec 10 ml acide phosporique et correction à 5,1 Palier Dextrine 15h à 69°C Test Iode Ok Mash Out 16h30 à 77°C Debut filtration 16h45 Mout très limpide En cuve Ebu 97 litres à 1066!!!!!!sans sucre!!! alors qu'il était prévu 1059 pour 99 litres avec sucre Soutirage d'une dizaine de litres de mout vers cuve "petite" puis Ajout d'eau pour obtenir 92 litres à 1060 sans ajout de 1,9 kg de sucre candi 73 litres à 1068 dans fermenteur Ensemmensement de 23 L avec culture St Feuillien Blonde 50 L avec mix T58-S33 Primaire à 21°C Densité après refroidissement 1068 Mise en secondaire le 15/11/09 48 litres de mix T58-S33 à 1020, 1020 (22//11/09) 24 litres de culture St Feuillien à 1017,1015 (22/11/09) 29/11/12 Embouteillage 24 litres de culture Saint-Feuillien à 1015. Ajout de 8 gr/l de sucre candi blanc 02/12/09 Enfutage de 19 litres de mix T58-S33 à 1020 Fut1 6g/l sucre candi blanc avec 0,04g/l T58 Fut2 Carbonation CO2 à 2°C à 0,8 bar 02/12/09 Embouteillage 11 litres de mix T58-S33 à 8 g/l de sucre candi blanc avec 0,03g/l T58 35.0000000 1.0680000 1.0200000 2.7000000 3 7.0000000 20.0000000 21.0000000 20.0000000 7.0000000 28.0000000 11.1000000 Bottle with 549,57 g Corn Sugar TRUE Corn Sugar 1.0000000 0.5000000 15.6000000 15.6 C 3/11/2009 1.070 SG 1.017 SG 8.7 EBC 27.6 IBUs Tinseth 7.0 % 6.3 % 65.5 % 655.6 kcal/l 80.00 l 99.20 l 1.068 SG 1.020 SG 20.0 C 20.0 C 2.0 C 11.1 C