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  • Etape Matière Première Castel Beaufort Guinness Castel Fermcap Beaufort Fermcap

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    Fousseyni TRAORE
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    The document outlines the ingredients and quantities for different beer recipes including Castel, Beaufort, and Guinness. It lists the raw materials, CGCs, CEMs, and quantities used for each recipe. The normal recipe calls for 1 kg of Hytempase CGC, 4 kg of CaCl2, 0.5 kg of KMS and other ingredients. The Fermcap recipe is similar but uses 1.3 kg of Hytempase CGC, 2 kg of CaCl2, and adds 1.5 L of Fermcap. The Guinness recipe differs further, using less sulfate of zinc and omitting caramel.

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    The document outlines the ingredients and quantities for different beer recipes including Castel, Beaufort, and Guinness. It lists the raw materials, CGCs, CEMs, and quantities used for each recipe. The normal recipe calls for 1 kg of Hytempase CGC, 4 kg of CaCl2, 0.5 kg of KMS and other ingredients. The Fermcap recipe is similar but uses 1.3 kg of Hytempase CGC, 2 kg of CaCl2, and adds 1.5 L of Fermcap. The Guinness recipe differs further, using less sulfate of zinc and omitting caramel.

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    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    9 views6 pages

    Etape Matière Première Castel Beaufort Guinness Castel Fermcap Beaufort Fermcap

    Uploaded by

    Fousseyni TRAORE
    The document outlines the ingredients and quantities for different beer recipes including Castel, Beaufort, and Guinness. It lists the raw materials, CGCs, CEMs, and quantities used for each recipe. The normal recipe calls for 1 kg of Hytempase CGC, 4 kg of CaCl2, 0.5 kg of KMS and other ingredients. The Fermcap recipe is similar but uses 1.3 kg of Hytempase CGC, 2 kg of CaCl2, and adds 1.5 L of Fermcap. The Guinness recipe differs further, using less sulfate of zinc and omitting caramel.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
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    of 6

    Castel Beaufort

    Etape Matière première Castel Beaufort Guinness


    Fermcap Fermcap
    CGC Hytempase CGC 1.00 Kg 1.30 Kg 1.00 Kg 1.30 Kg
    CGC CaCl2 4.00 Kg 4.00 Kg 4.00 Kg 4.00 Kg
    CEM KMS 0.50 Kg 0.60 Kg 0.50 Kg 0.60 Kg 0.50 Kg
    CEM Ac, Ascorbique 0.50 Kg 0.60 Kg 0.50 Kg 0.60 Kg 0.50 Kg
    CEM Calcium 1.00 Kg 2.00 Kg 1.00 Kg 2.00 Kg 1.00 Kg
    CEM Bioglucanase (L) 0.50 L 0.60 L 0.50 L 0.50 L 0.50 L
    CE Sulfate de Zinc 20.00 g 20.00 g 20.00 g 20.00 g 16.50 g
    CE Caramel 3.00 Kg 3.50 Kg 3.00 Kg 3.50 Kg 0.00 Kg
    CE Whirlfloc 900.00 g 900.00 g 800.00 g 900.00 g 550.00 g
    CE Houblon 3.00 Kg 3.33 Kg 2.33 Kg 3.00 Kg 17.00 Kg
    CE Fermcap AT (L) 0.00 L 1.50 L 0.00 L 1.50 L 0.00 L
    lot
    Hytempase CGC 1 1.3
    CaCl2 1 2
    KMS 0.5 0.6
    Ac, Ascorbique 0.5 0.6
    Bioglucanase (L) 0.5 0.6
    Sulfate de Zinc 20
    Caramel 3 3.5
    Whirlfloc 800 900
    Fermcap AT (L) 1.5
    4
    Recette normale
    Hytempase CGC 1.00 Kg
    CaCl2 4.00 Kg
    CaCl2 1.00 Kg
    KMS 0.50 Kg
    Ac, Ascorbique 0.50 Kg
    Bioglucanase (L) 0.50 L
    Sulfate de Zinc 20.00 g
    Caramel 3.00 Kg
    Whirlfloc 800.00 g

    Brassin n°
    Recette Fermcap
    Hytempase CGC 1.30 Kg
    CaCl2 4.00 Kg
    CaCl2 2.00 Kg
    KMS 0.60 Kg
    Ac, Ascorbique 0.60 Kg
    Bioglucanase (L) 0.60 L
    Sulfate de Zinc 20.00 g
    Caramel 3.50 Kg
    Whirlfloc 900.00 g
    Fermcap 1.50 L

    Brassin n°
    Recette Guinness
    KMS 0.50 Kg
    Ac, Ascorbique 0.50 Kg
    Calcium 1.00 Kg
    Bioglucanase (L) 0.50 L
    Sulfate de Zinc 16.50 g
    Caramel 0.00 Kg
    Whirlfloc 550.00 g

    Brassin n°

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