
Cocoa nibs
Excellent quality cocoa nibs to add a chocolate touch to your stouts, porters and other dessert beers.
To minimize bitterness, it is recommended to add cocoa nibs after fermentation at a ratio of 2-5g/L depending on the desired taste.
Excellent quality cocoa nibs to add a chocolate touch to your stouts, porters and other dessert beers.
To minimize bitterness, it is recommended to add cocoa nibs after fermentation at a ratio of 2-5g/L depending on the desired taste.
Bouchon perforé en caoutchouc #6.5 pour utiliser avec une bonde aseptique. Le bouchon #6.5 convient parfaitement à l'embouchure des touries en verre.
Alpha acids : 14 - 15%Beta acids : NDEssential oils : NDBeer styles : Pale ale, IPA, StoutUse : Double...
View full detailsCouleur °L : 400.7 - 488.1Extraction maximale : 69%Protéine totale : NDUsage recommandé : Maximum 10% Le Chocolate Malt de Simpsons donne à la bièr...
View full detailsAlpha acids : 5.5 - 9%Beta acids : 6 - 7.5%Essential oils : 0.8 - 2.5 mL/100gBeer styles : Pale ale, IPA, Amber Use : Aromatic ...
View full detailsThe dried hibiscus petals can be added 5 minutes before the end of boiling or in dryhop, in order to maximize their aromas and color the must with ...
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