Configuration :

Recette I - Winterbeer

  • Style : Bière d'Hiver
  • Méthode : Tout grain
  • Fermentation : Mixte
  • Volume : 18.0 L
  • Efficacité d'empâtage : 65%
  • Efficacité de la brasserie : 62.6%
  • Ratio IBU/DI : 0.48
  • Coût total : -

Céréales et sucres

Quantité Nom Malterie Forme Addition Couleur Proportions Coût total
3 kg Pale Malt (2 Row) Bel Grains - 5 EBC 69.8 % -
Base malt for all beer stylesHigher potential yield than US, English equivalent pale ale malts
350 g Melanoiden Malt Grains - 39 EBC 8.1 % -
Aromatic malt from Banberg, Germany. Promotes a full flavor and rounds off beer color. Promotes deep red color and malty flavor.
345 g Caramunich Malt Grains - 110 EBC 8 % -
Caramel, copper colored malt. Used in Belgian ales and German bocks.
150 g Oats, Flaked Grains - 1 EBC 3.5 % -
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
105 g Caraamber Grains - 59 EBC 2.4 % -
Adds body, color and improves head retention.Also called "Crystal" malt.
105 g Caraaroma Wyermann Grains - 256 EBC 2.4 % -
Very dark crystal malt - similar to a crystal 120 or Caramunich 120 malt. Adds strong caramel flavor, red color, and malty aroma.
100 g Acid Malt Grains - 5 EBC 2.3 % -
Acid malt contains acids from natural lactic acids. Used by German brewers to adjust malt PH without chemicals to adhere to German purity laws. Also enhances the head retention.
70 g Carafa II Weyermann Grains - 811 EBC 1.6 % -
Used to intensify aroma and color in dark, Munich beers and stouts.
35 g Chocolate Malt Grains - 886 EBC 0.8 % -
Dark malt that gives a rich red or brown color and nutty flavor.Use for: Brown ales, porters, some stoutsMaintains some malty flavor, not as dark as roasted malt.
35 g Wheat Malt, Ger Grains - 3 EBC 0.8 % -
Malted wheat base for use in all wheat styles
0 g Candi Sugar, Clear Sucre - 0 EBC 0 % -
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.
0 g Candi Sugar, Dark Sucre - 541 EBC 0 % -
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.

Houblons

Quantité Nom Forme Alpha Addition Temps IBU Coût total
22 g Bramling Cross Pellets 4.0 % Ébullition 60 minutes 14.4 -
Developed in 1927 from commercial Goldings and wild hop variety.Used for: ESB, Bitters, Pale AleAroma: Mild, fruity, currant aroma.Substitutes: East Kent Goldings, Progress, Whitbred
34 g Hallertauer Hersbrucker Pellets 4.0 % Ébullition 10 minutes 7.4 -
Used for: German style lagers and wheat beersAroma: Noble, pleasant, clean flavorSubstitutes: Mt. Hood, Liberty, Hallertauer, MittelfruehExamples: Wheathook Wheaten Ale
34 g Hallertauer Hersbrucker Pellets 4.0 % Ébullition 0 minutes 0 -
Used for: German style lagers and wheat beersAroma: Noble, pleasant, clean flavorSubstitutes: Mt. Hood, Liberty, Hallertauer, MittelfruehExamples: Wheathook Wheaten Ale

Divers

Quantité Nom Addition Temps Coût total
8 g Coriander Seed Ébullition 5 minutes -
Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel.
2000 ml Cinnamon Stick Ébullition 5 minutes -
Used to add cinnamon flavor to holiday beers. Goes well with ginger, honey and orange flavors. Add one stick 5 minutes from the end of the boil.

Levures

Quantité Nom Laboratoire Forme Coût total
50 ml US-05 Safale American DCL/Fermentis Sèche -
American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate.

Empâtage

  •  
    Concasser les grains
  •  
    Faire chauffer 10.7 L d'eau à 75.5°C
  •  
    Palier Saccharification à 68°C pendant 60 minutes
  •  
    Palier Mash Out à 75°C pendant 10 minutes
  •  
    Filtrer et rincer les drêches avec 17.3 L d'eau à 18.0°C
Ratio eau/grain de départ : 2.5 L/kg
pH cible : 5.2
pH : ________

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 full body beer profile.

Ébullition

Volume d'ébullition : 24.1 L
Temps d'ébullition : 60 minutes
Densité avant ébullition : 1.035
  •  
    Porter le moût à ébullition
  •  
    Ajouter les : 22 g de Bramling Cross
  •  
    Minuteur 50 minutes
  •  
    Ajouter les : 34 g de Hallertauer Hersbrucker
  •  
    Minuteur 5 minutes
  •  
    Ajouter les : 8 g de Coriander Seed, 2000 ml de Cinnamon Stick
  •  
    Minuteur 5 minutes
  •  
    Ajouter les : 34 g de Hallertauer Hersbrucker
  •  
    Minuteur 0 minutes
  •  
    Faire refroidir le moût

Fermentation

Primaire : 4 jours à environ 19.4°C
Date de début : ____________________
Notes : _________________________________
Secondaire : 10 jours à environ 19.4°C
Date de début : ____________________
Notes : _________________________________
Garde en bouteille : 30 jours à environ 18.3°C
Date de début : ____________________
Notes : _________________________________
Carbonatation : 2.3 volumes

DI est. : 1.045
DF est. : 1.011
Alcool est. : 4.5 % alc./vol.
EBC : 40
DI : __________
DF : __________
Alcool : __________ % alc./vol.
IBU : 21