Recette Double IPA

  • 22 mai 2023
  • Style : Double IPA
  • Méthode : Tout grain
  • Fermentation : Ale
  • Volume : 24.5 L
  • Efficacité d'empâtage : 72 %
  • Efficacité de la brasserie : 72.1 %

Densité initiale
1.073
Densité finale
1.012
Couleur
13 EBC
Amertume
72 IBU
Ratio IBU/DI
0.99
Alcool
8.0 %
Coût total
-

Céréales et sucres

Quantité Nom Malterie Forme Addition Couleur Proportions Coût total
6 kg Viking Malt Pale Ale Brouwland Grains Empâtage 2 EBC 74.5 % -
1 kg Viking Red Ale Malt Grains Empâtage 35 EBC 12.4 % -
500 g Oats, Flaked Grains Empâtage 1 EBC 6.2 % -
Adds body, mouth feel and head retention to the beerUsed in oatmeal stouts and portersAdds substantial protein haze to light beersProtein rest recommended unless flakes are pregelatinized
300 g Candi Sugar, Clear Sucre Ébullition - 15 minutes 0 EBC 3.7 % -
Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.
250 g Malt Carapils Weyermann Grains Empâtage 4 EBC 3.1 % -

Houblons

Quantité Nom Forme Alpha Addition Temps IBU Coût total
40 g Galena 15.5% Cônes 15.5 % Ébullition 60 minutes 53.8 -
30 g Galena 15.5% Cônes 15.5 % Ébullition 15 minutes 18.3 -
40 g Triskel Pellets 8.5 % Ébullition 0 minutes 0 -
Triskel was developed in France in 2006. It is a cross from Strisselspalt and Yoeman from England. It is often used in Belgian ales and featured as a late, whirlpool or dry hop. It has floral and citrus notes with a fruity finish. Comes from Alsace.
28 g Ahtanum 3.5% Pellets 3.5 % Houblonnage à cru 3 jours 0 -
Distinctive aromatic hops with moderate bittering power from Washington.Used for: American ales and lagersAroma: Distinctive floral and citrus aromasSubstitutes: Amarillo, Cascade
60 g Triskel Pellets 8.5 % Houblonnage à cru 3 jours 0 -
Triskel was developed in France in 2006. It is a cross from Strisselspalt and Yoeman from England. It is often used in Belgian ales and featured as a late, whirlpool or dry hop. It has floral and citrus notes with a fruity finish. Comes from Alsace.
30 g Galena Pellets 12.5 % Houblonnage à cru 3 jours 0 -
Houblonnage à cru : 4.82 g/l

Levures

Quantité Nom Laboratoire Forme Coût total
0 ml M44 US West Coast Mangrove Jack's Sèche -
AROMA CHARACTERISTICS:A very neutral strain even when fermented in higher gravity worts and warmertemperatures. Tangy citrus and pine hops aromas will be enhanced, as well as toastedand dark malt aromas..FLAVOR/MOUTHFEEL CHARACTERISTICS:Beers fermented with this strain will finish dry and crisp. This strain is at its best inhop prominent American style ales. Very light ales may turn out a bit stripped, thin orastringent if care is not taken with the mash temperature and avoiding over-extraction.Acidity is moderately high, boosting hop flavors and creating a clipped finish.HIGHER ALCOHOL BEERS:Remaining very neutral, this strain excels in strong ales with simple malt bills. Alcoholwill be a dominant flavor and aroma constituent, and may be quite warming but notharsh.

Efficacité d'empâtage : 72%

Ratio eau/grain de départ : 2.5 L/kg

pH : 5.4

  •  
    Concasser les grains
  •  
    Faire chauffer 19.4 L d'eau à 73.2°C
  •  
    Palier Mash In à 66°C pendant 60 minutes
  •  
    Filtrer et rincer les drêches avec 17.9 L d'eau à 75.6°C

Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Volume d'ébullition : 30.3 L

Temps d'ébullition : 60 minutes

Densité avant ébullition : 1.056

  •  
    Porter le moût à ébullition
  •  
    Ajouter les : 40 g de Galena 15.5%
  •  
    Minuteur 45 minutes
  •  
    Ajouter les : 300 g de Candi Sugar, Clear, 30 g de Galena 15.5%
  •  
    Minuteur 15 minutes
  •  
    Ajouter les : 40 g de Triskel
  •  
    Minuteur 0 minutes
  •  
    Faire refroidir le moût

Primaire : 4 jours à environ 19.4°C

Secondaire : 10 jours à environ 19.4°C

Garde en bouteille : 30 jours à environ 18.3°C

Carbonatation : 2.3 volumes

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