"Milkshake" IPA au thé menthe All Grain 1 38.0 46.0 90 72.0 1.075 1.019 4 22 7.4 41L empatage 18L rinçage 46L ébu 38L final Mash the grains at 152°F (67°C) for 60 minutes. Boil for 90 minutes following the hops schedule. After the boil, chill the wort to fermentation temperature, about 68°F (20°C). Aerate the wort and pitch the yeast. Ferment at 68°F (20°C) for 2–3 days before raising the temperature to 72°F (22°C) until FG is reached. 2 3 20.0 10 22.0 30 18.3 2.3 18.0 1 EBC Brewers Malt 2-Row (Briess) Briess Grain 9.7 1 80.5 1 EBC Oats, Malted (Simpsons) Simpsons Grain 2.1 1 60.0 1 EBC Oats, Flaked Grain 1.3 1 80.0 1 EBC Acidulated (Weyermann) Weyermann Grain 0.6 1 65.2 Warrior 0.02 15.0 Boil 60 Citra 0.091 12.0 Aroma 20 Citra 0.228 12.0 Dry Hop 4320 Faire sécher 50/50 feuilles thé et menthe, infusées à froid une nuit puis égoutées. Ajouter le thé en fin de ferm Mint (leaves, dried) Herb Secondary 0.006 TRUE 2880 London Ale III 0.2494 FALSE 1318 Wyeast Labs 73.0 5.4 75.6 Mash In Temperature 60 66