OG: 1.052
24L final 4 restant dans kettle (un gros mess d'épices)
Pas de starter (réhidratation seulement)
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Fermentation à 22'C pour 48h
24'C pour 2 semaines suivantes
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4 octobre:
Gravité 1.005 (pas dégazé) @24'C
Finale autour de 6.4% d'abv
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15 octobre: Embouteillage
180g dextrose dans 500ml pour 24L
Gravité finale avant dextrose: 1.005
Dégustation à l'embouteillage (temp. pièce): Sèche et épicée style pains d'épices avec une finale rutabaga poivré et piquant. La masala est dominant, ensuite le navet et bref, le piquant et poivre ensuite. L'amertume est balancée et aurait pu est plus prononcée pour couvrir le goût végétal du navet.
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Note finale dégustation avant concours:
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Last Updated: 2019-06-23 15:45 UTC
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NEW Water Requirements:
023 - Saison Cury & Navet 2.0
Equipment Profile Used
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Water Requirements:
023 - Saison Cury & Navet 2.0
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Recipe Cost
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
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