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Recette Pimp #4 - SMASH Rakau NEIPA de Alex (D'Argembeau)

25 novembre 2019

Style : Pale Ale Américaine
Méthode : Tout grain
Fermentation : Ale
Volume : 21.0 L
Efficacité d'empâtage : 70 %
Efficacité de la brasserie : 69.1 %

Densité initiale

1.052

Densité finale

1.012

Couleur

9 EBC

Amertume

41 IBU

Ratio IBU/DI

0.80

Alcool

5.3 %

Coût total

Céréales et sucres

Quantité	Nom	Malterie	Forme	Addition	Couleur	Proportions	Coût total
5 kg	Pale Malt, Maris Otter (Thomas Fawcett)	Thomas Fawcett & Sons	Grains	-	5 EBC	100 %	-
	Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.

Houblons

Quantité	Nom	Forme	Alpha	Addition	Temps	IBU	Coût total
30 g	Rakau (Alpharoma)	Pellets	10.5 %	Ébullition	30 minutes	32.1	-
	Previously known as Alpharoma. Suited for new world styles where brash fruit character and big but well constructed bitterness is desired. Has been compared to Nelson Sauvin as a "flavor hop".Used for: Pale Ale, IPA, LagerAroma: Tropical fruit, passion fruit, apricot/peachSubstitutions: Amarillo, SummitStorage: Good10-11% AA / 4.6-6% Beta
20 g	Rakau (Alpharoma)	Pellets	10.5 %	Ébullition	10 minutes	9.4	-
	Previously known as Alpharoma. Suited for new world styles where brash fruit character and big but well constructed bitterness is desired. Has been compared to Nelson Sauvin as a "flavor hop".Used for: Pale Ale, IPA, LagerAroma: Tropical fruit, passion fruit, apricot/peachSubstitutions: Amarillo, SummitStorage: Good10-11% AA / 4.6-6% Beta
150 g	Rakau (Alpharoma)	Pellets	10.5 %	Houblonnage à cru	5 jours	0	-
	Previously known as Alpharoma. Suited for new world styles where brash fruit character and big but well constructed bitterness is desired. Has been compared to Nelson Sauvin as a "flavor hop".Used for: Pale Ale, IPA, LagerAroma: Tropical fruit, passion fruit, apricot/peachSubstitutions: Amarillo, SummitStorage: Good10-11% AA / 4.6-6% Beta

Houblonnage à cru : 7.14 g/l

Divers

Quantité	Nom	Addition	Temps	Coût total
21 ml	Lactic Acid	Empâtage	60 minutes	-
	Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate.
10.628 g	Epsom Salt (MgSO4)	Empâtage	60 minutes	-
	Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add.
6.201 g	Gypsum (Calcium Sulfate)	Empâtage	60 minutes	-
	Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add.
1.261 g	Salt	Empâtage	60 minutes	-
	Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing.

Levures

Quantité	Nom	Laboratoire	Forme	Coût total
0 ml	WHC SANDERS	WHC	Liquide	-
	The yeast that started the New England trend. The yeast strain produces stone esters that leave the beer with a bouquet of grapefruit and mango flavour and aromas

Calculer la quantité de levure

Efficacité d'empâtage : 70%

Ratio eau/grain de départ : 2.5 L/kg

pH : 5.2

Concasser les grains
Faire chauffer 12.5 L d'eau à 73.2°C
Palier Saccharification à 66°C pendant 75 minutes
Palier Mash Out à 75°C pendant 10 minutes
Filtrer et rincer les drêches avec 19.5 L d'eau à 75.6°C

Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile.

Volume d'ébullition : 27.5 L

Temps d'ébullition : 30 minutes

Densité avant ébullition : 1.040