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Recette Double IPA

22 mai 2023

Style : Double IPA
Méthode : Tout grain
Fermentation : Ale
Volume : 24.5 L
Efficacité d'empâtage : 72 %
Efficacité de la brasserie : 72.1 %

Densité initiale

1.073

Densité finale

1.012

Couleur

13 EBC

Amertume

72 IBU

Ratio IBU/DI

0.99

Alcool

8.0 %

Coût total

-

Céréales et sucres

Quantité	Nom	Malterie	Forme	Addition	Couleur	Proportions	Coût total
6 kg	Viking Malt Pale Ale	Brouwland	Grains	Empâtage	2 EBC	74.5 %	-
1 kg	Viking Red Ale Malt		Grains	Empâtage	35 EBC	12.4 %	-
500 g	Oats, Flaked		Grains	Empâtage	1 EBC	6.2 %	-
	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
300 g	Candi Sugar, Clear		Sucre	Ébullition - 15 minutes	0 EBC	3.7 %	-
	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.
250 g	Malt Carapils	Weyermann	Grains	Empâtage	4 EBC	3.1 %	-

Houblons

Quantité	Nom	Forme	Alpha	Addition	Temps	IBU	Coût total
40 g	Galena 15.5%	Cônes	15.5 %	Ébullition	60 minutes	53.8	-
30 g	Galena 15.5%	Cônes	15.5 %	Ébullition	15 minutes	18.3	-
40 g	Triskel	Pellets	8.5 %	Ébullition	0 minutes	0	-
	Triskel was developed in France in 2006. It is a cross from Strisselspalt and Yoeman from England. It is often used in Belgian ales and featured as a late, whirlpool or dry hop. It has floral and citrus notes with a fruity finish. Comes from Alsace.
28 g	Ahtanum 3.5%	Pellets	3.5 %	Houblonnage à cru	3 jours	0	-
	Distinctive aromatic hops with moderate bittering power from Washington.Used for: American ales and lagersAroma: Distinctive floral and citrus aromasSubstitutes: Amarillo, Cascade
60 g	Triskel	Pellets	8.5 %	Houblonnage à cru	3 jours	0	-
	Triskel was developed in France in 2006. It is a cross from Strisselspalt and Yoeman from England. It is often used in Belgian ales and featured as a late, whirlpool or dry hop. It has floral and citrus notes with a fruity finish. Comes from Alsace.
30 g	Galena	Pellets	12.5 %	Houblonnage à cru	3 jours	0	-

Houblonnage à cru : 4.82 g/l

Levures

Quantité	Nom	Laboratoire	Forme	Coût total
0 ml	M44 US West Coast	Mangrove Jack's	Sèche	-
	AROMA CHARACTERISTICS:A very neutral strain even when fermented in higher gravity worts and warmertemperatures. Tangy citrus and pine hops aromas will be enhanced, as well as toastedand dark malt aromas..FLAVOR/MOUTHFEEL CHARACTERISTICS:Beers fermented with this strain will finish dry and crisp. This strain is at its best inhop prominent American style ales. Very light ales may turn out a bit stripped, thin orastringent if care is not taken with the mash temperature and avoiding over-extraction.Acidity is moderately high, boosting hop flavors and creating a clipped finish.HIGHER ALCOHOL BEERS:Remaining very neutral, this strain excels in strong ales with simple malt bills. Alcoholwill be a dominant flavor and aroma constituent, and may be quite warming but notharsh.

Calculer la quantité de levure

Efficacité d'empâtage : 72%

Ratio eau/grain de départ : 2.5 L/kg

pH : 5.4

Concasser les grains
Faire chauffer 19.4 L d'eau à 73.2°C
Palier Mash In à 66°C pendant 60 minutes
Filtrer et rincer les drêches avec 17.9 L d'eau à 75.6°C

Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Volume d'ébullition : 30.3 L

Temps d'ébullition : 60 minutes

Densité avant ébullition : 1.056

Porter le moût à ébullition
Ajouter les : 40 g de Galena 15.5%
Minuteur 45 minutes
Ajouter les : 300 g de Candi Sugar, Clear, 30 g de Galena 15.5%
Minuteur 15 minutes
Ajouter les : 40 g de Triskel
Minuteur 0 minutes
Faire refroidir le moût

Primaire : 4 jours à environ 19.4°C

Secondaire : 10 jours à environ 19.4°C

Garde en bouteille : 30 jours à environ 18.3°C

Carbonatation : 2.3 volumes

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