Sour IPA en wort souring All Grain 1 38.0 45.0 60 72.0 1.075 1.022 5 5 7.0 V empatage = 45L V rinçage = 15L V ébu = 45L V f = 38L Mash the grains at 155°F (68°C) for 45 minutes. Mash out 10min à 75°. Boil for 60 minutes. For the lactose, remove the kettle from the heat, stir in the lactose, return the kettle to the heat, and bring it back to a boil for the remaining 10 minutes. 1rst Whirlpool : Pre-acidify the wort to a pH of 4.5, then chill the wort to 95°F (35°C) and pitch the Lactobacillus blend. Descendre doucement vers 75°F (24°C). After a pH of 3.2–3.3 is obtained, reheat the wort to 180°F (82°C). 2nd Whirlpool: follow the hopping et cassia schedule for the second whirlpool. After the whirlpool, rest for 15 minutes, then chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the British Ale yeast. Hold fermentation at 68°F (20°C) for 24 hours once signs of fermentation are visible. Allow the temperature to rise to 70°F (21°C) during the remainder of fermentation, following the dry-hop schedule. After adding the vanilla and blackberries, allow the berries to ferment out at 70°F (21°C). 2 5 20.0 5 21.0 30 18.3 2.3 18.0 2 EBC Pale Ale, Golden Promise®™ (Simpsons) Simpsons Grain 7.83 2 79.0 1 EBC Oats, Malted Grain 1.27 1 80.0 Retirez la bouilloire du feu, incorporez le lactose, remettez la bouilloire sur le feu et portez à nouveau à ébullition pendant les 10 minutes restantes. 0 EBC Lactose Sugar 1.27 0 76.1 1 EBC Oats, Flaked Grain 1.18 1 80.0 1 EBC Wheat, Unmalted (Rahr) Rahr Grain 1.18 1 75.0 1 EBC Acidulated (Weyermann) Weyermann Grain 0.19 1 65.2 2e Whirlpool Citra 0.074 12.2 Aroma 5 2e Whirlpool El Dorado 0.074 15.0 Aroma 5 Citra 0.154 12.2 Dry Hop 7200 El Dorado 0.154 15.0 Dry Hop 7200 Eau rinçage Acide lactique Water Agent Mash 0.015 FALSE 30 eau empatage Acide lactique Water Agent Mash 0.009 FALSE 30 2e Whirlpool avec citra et el dorado. Hors Flamme à 82°C. Chinese Cassia Bark (cannelle) Spice Boil 0.02277 TRUE 5 Chinese Cassia Bark (cannelle) Spice Secondary 0.03984 TRUE 7200 2 beans pour 40L Vanilla Beans Flavor Secondary 0.01423 TRUE 7200 Blackberry (mûre) Flavor Secondary 8.2 TRUE 7200 1rst Whirlpool : Pre-acidify the wort to a pH of 4.5, then chill the wort to 95°F (35°C) and pitch. Descendre doucement vers 75°F (24°C). After a pH of 3.2–3.3 is obtained, reheat the wort to 180°F (82°C). Lactobacillus Blend 0.1 FALSE OYL-605 Omega 72.0 1 pk pour 20. Pitch à 19 après le 2nd Whirlpool British Ale IV 0.2 FALSE OYL-010 Omega 72.5 Attention PH de 4,5 4.5 76.0 Mash In Temperature 45 68 Mash Out Temperature 10 75