WestHomebrewClub
@westhomebrewclub
Nous sommes une association bruxelloise de brasseurs amateurs. Nous mettons un point d'honneur à partager nos recettes.
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Recettes
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Abonnés
Recette Pimp #4 - SMASH Rakau NEIPA de Alex (D'Argembeau)
- 25 novembre 2019
Céréales et sucres
Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
---|---|---|---|---|---|---|---|
5 kg | Pale Malt, Maris Otter (Thomas Fawcett) | Thomas Fawcett & Sons | Grains | - | 5 EBC | 100 % | - |
Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. |
Houblons
Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
---|---|---|---|---|---|---|---|
30 g | Rakau (Alpharoma) | Pellets | 10.5 % | Ébullition | 30 minutes | 32.1 | - |
Previously known as Alpharoma. Suited for new world styles where brash fruit character and big but well constructed bitterness is desired. Has been compared to Nelson Sauvin as a "flavor hop".Used for: Pale Ale, IPA, LagerAroma: Tropical fruit, passion fruit, apricot/peachSubstitutions: Amarillo, SummitStorage: Good10-11% AA / 4.6-6% Beta | |||||||
20 g | Rakau (Alpharoma) | Pellets | 10.5 % | Ébullition | 10 minutes | 9.4 | - |
Previously known as Alpharoma. Suited for new world styles where brash fruit character and big but well constructed bitterness is desired. Has been compared to Nelson Sauvin as a "flavor hop".Used for: Pale Ale, IPA, LagerAroma: Tropical fruit, passion fruit, apricot/peachSubstitutions: Amarillo, SummitStorage: Good10-11% AA / 4.6-6% Beta | |||||||
150 g | Rakau (Alpharoma) | Pellets | 10.5 % | Houblonnage à cru | 5 jours | 0 | - |
Previously known as Alpharoma. Suited for new world styles where brash fruit character and big but well constructed bitterness is desired. Has been compared to Nelson Sauvin as a "flavor hop".Used for: Pale Ale, IPA, LagerAroma: Tropical fruit, passion fruit, apricot/peachSubstitutions: Amarillo, SummitStorage: Good10-11% AA / 4.6-6% Beta |
Divers
Quantité | Nom | Addition | Temps | Coût total |
---|---|---|---|---|
21 ml | Lactic Acid | Empâtage | 60 minutes | - |
Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. | ||||
10.628 g | Epsom Salt (MgSO4) | Empâtage | 60 minutes | - |
Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. | ||||
6.201 g | Gypsum (Calcium Sulfate) | Empâtage | 60 minutes | - |
Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. | ||||
1.261 g | Salt | Empâtage | 60 minutes | - |
Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. |
Levures
Quantité | Nom | Laboratoire | Forme | Coût total |
---|---|---|---|---|
0 ml | WHC SANDERS | WHC | Liquide | - |
The yeast that started the New England trend. The yeast strain produces stone esters that leave the beer with a bouquet of grapefruit and mango flavour and aromas |
Efficacité d'empâtage : 70%
Ratio eau/grain de départ : 2.5 L/kg
pH : 5.2
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Concasser les grains
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Faire chauffer 12.5 L d'eau à 73.2°C
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Palier Saccharification à 66°C pendant 75 minutes
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Palier Mash Out à 75°C pendant 10 minutes
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Filtrer et rincer les drêches avec 19.5 L d'eau à 75.6°C
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 medium body beer profile.
Volume d'ébullition : 27.5 L
Temps d'ébullition : 30 minutes
Densité avant ébullition : 1.040
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Porter le moût à ébullition
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Ajouter les : 30 g de Rakau (Alpharoma)
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Minuteur 20 minutes
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Ajouter les : 20 g de Rakau (Alpharoma)
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Minuteur 10 minutes
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Faire refroidir le moût
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