Configuration :

Recette Oatmeal Stout cacao

  • Style : Sweet Stout
  • Méthode : Tout grain
  • Fermentation : Ale
  • Volume : 18.0 L
  • Efficacité d'empâtage : 70%
  • Efficacité de la brasserie : 67.6%
  • Ratio IBU/DI : 0.48
  • Coût total : -

J'ai voulu créer une Stout un peu crémeuse, avec des notes de cacao. Brassage en BIAB.

Céréales et sucres

Quantité Nom Malterie Forme Addition Couleur Proportions Coût total
3.5 kg Pale Malt, Maris Otter Maris Otter Grains Empâtage 6 EBC 75.3 % -
Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.
250 g Carafa I Weyermann Grains Empâtage 900 EBC 5.4 % -
Used to intensify aroma and color in dark, Munich beers and stouts.
200 g Biscuit Malt Grains Empâtage 45 EBC 4.3 % -
Use for English ales, brown ales and porters.Adds a biscuit like flavor and aroma.Can be used as a substitute for toasted malt.
200 g Oats, Flaked Grains Empâtage 1 EBC 4.3 % -
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
200 g Oats, Malted Grains Empâtage 1 EBC 4.3 % -
Malted oats. Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
150 g Acid Malt Grains Empâtage 5 EBC 3.2 % -
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.
150 g Carafa II Weyermann Grains Empâtage 1150 EBC 3.2 % -
Used to intensify aroma and color in dark, Munich beers and stouts.

Houblons

Quantité Nom Forme Alpha Addition Temps IBU Coût total
15 g Magnum Pellets 12.0 % Ébullition 60 minutes 25.9 -
High-alpha hop with clean, neutral bitterness. Can be used in almost any recipe.Used for: Ale, Lager, Stout, hefeweizen, IPA, BitterAroma: No distinctive aroma characteristicsSubstitutions: German Magnum, CTZ, NuggetStorage: Excellent/Very good (80%-85% AA after 6 months at 20 C)10-14% AA / 4.5-7% Beta

Divers

Quantité Nom Addition Temps Coût total
30 g Cacao en poudre Ébullition 12 minutes -

Levures

Quantité Nom Laboratoire Forme Coût total
0 ml M15 Empire Ale Mangrove Jack's Sèche -
AROMA CHARACTERISTICS:When fermented at the correct temperature, Empire Ale yeast exhibits extremelycharacterful and appetizing estery aromas reminiscent of rich dark fruit.FLAVOR/MOUTHFEEL CHARACTERISTICS:This yeast strain has been carefully selected to aid mouth feel in the finished beer.Body should be full leaning towards a rich dark fruit character. Care must be taken whendesigning the beer to adjust hop bitterness to alleviate an over sweet finished beer.HIGHER ALCOHOL BEERS:Higher alcohol beers will tend to be slightly too sweet and heavy due to the moderateattenuative capabilities of the strain although a lower mash temperature may help thefermentability and lower the final gravity.

Empâtage

  •  
    Concasser les grains
  •  
    Faire chauffer 11.6 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 13.6 L d'eau à 75.6°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 : 21 L
Temps d'ébullition : 75 minutes
Densité avant ébullition : 1.048
  •  
    Porter le moût à ébullition
  •  
    Minuteur 15 minutes
  •  
    Ajouter les : 15 g de Magnum
  •  
    Minuteur 48 minutes
  •  
    Ajouter les : 30 g de Cacao en poudre
  •  
    Minuteur 12 minutes
  •  
    Faire refroidir le moût

Fermentation

Primaire : 14 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. : 1.054
DF est. : 1.016
Alcool est. : 5.0 % alc./vol.
EBC : 70
DI : __________
DF : __________
Alcool : __________ % alc./vol.
IBU : 25