Here comes the sun

1. Préparation de l'eau & Empâtage

Volume d'eau : 20.16L | Profil : Ratio SO4/Cl 1.75 | pH Empâtage : 5.43

• Chateau Pilsen 2RS 3.38kg | Grain
  Belgium | Castle Malting | Base (Pilsner) | Lot: N/A
• Pure Local Wheat Malt 0.42kg | Grain
  Belgium | Belgomalt | Base (Wheat) | Lot: BAHRT24PMW00786
• Rye Malt 0.42kg | Grain
  Germany | Weyermann | Base | Lot: N/A
• Spalter Select 18g | Cônes | Empâtage | 3 IBU
  Germany | Alpha: 5.4% | Huiles: ? ml/100g | Lot: N/A

Paliers :

• Empâtage : 67°C pendant 60 min
• Mash Out : 78°C pendant 10 min

2. Filtration & Rinçage

Volume de rinçage : 12.05L

3. Ébullition & Aromatiques

• Hallertau Magnum 11g | Pellets | 60 min | 16.3 IBU
  Germany | Alpha: 12.9% | Huiles: ? ml/100g | Lot: 1002026

4. Hopstand (Whirlpool)

• Barbe Rouge 32g | Pellets | 80°C (20 min) | 4.4 IBU
  France | Alpha: 9.1% | Huiles: 1.3 ml/100g | Lot: 24-0203
• Triskel 24g | Pellets | 80°C (20 min) | 1.1 IBU
  France | Alpha: 3% | Huiles: ? ml/100g | Lot: N/A
• Triskel 24g | Pellets | 65°C (0 min) | 0 IBU
  France | Alpha: 3% | Huiles: ? ml/100g | Lot: N/A

1. Levure

• SafBrew Ale (Lot: 240709)