Recette Black IPA de Hughes

Style : IPA Belge
Méthode : Tout grain
Fermentation : Ale
Volume : 23.0 L
Efficacité d'empâtage : 52%
Efficacité de la brasserie : 50.9%

Ratio IBU/DI : 1.44
Coût total : -

Céréales et sucres

Quantité	Nom	Malterie	Forme	Addition	Couleur	Proportions	Coût total
6.5 kg	Pale Malt (2 Row) Bel		Grains	-	3 EBC	93.5 %	-
	Base malt for all beer stylesHigher potential yield than US, English equivalent pale ale malts
250 g	Chocolate Malt		Grains	-	450 EBC	3.6 %	-
	Dark malt that gives a rich red or brown color and nutty flavor.Use for: Brown ales, porters, some stoutsMaintains some malty flavor, not as dark as roasted malt.
200 g	Carafa Special III (Weyermann)	Weyermann	Grains	-	470 EBC	2.9 %	-
	De-husked chocolate malt for a smoother flavour. Dark version. Adds color and aroma. Dark beers, Alts, Bockbiers

Houblons

Quantité	Nom	Forme	Alpha	Addition	Temps	IBU	Coût total
22 g	Magnum	Pellets	12.0 %	Ébullition	70 minutes	32.9	-
	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
30 g	Citra	Pellets	12.8 %	Ébullition	10 minutes	16	-
	Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.Aroma: Adds interesting citrus and tropical fruit character to the beer. Substitutes: Unknown
45.6 g	Citra	Pellets	12.8 %	Hors flamme	10 minutes	12	-
	Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.Aroma: Adds interesting citrus and tropical fruit character to the beer. Substitutes: Unknown
40 g	Amarillo	Pellets	8.4 %	Hors flamme	10 minutes	6.9	-
	Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma.Used for: IPAs, AlesAroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes.Substitutes: Cascade, Centennial, SimcoeStorage: Good8-11% AA / 6-7% Beta
45 g	Citra	Pellets	12.8 %	Houblonnage à cru	0 minutes	0	-
	Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.Aroma: Adds interesting citrus and tropical fruit character to the beer. Substitutes: Unknown

Houblonnage à cru : 1.96 g/l

Divers

Quantité	Nom	Addition	Temps	Coût total
14 g	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.
4 g	Irish Moss	Ébullition	15 minutes	-
	Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.

Levures

Quantité	Nom	Laboratoire	Forme	Coût total
50 ml	US-05 Safale American	DCL/Fermentis	Sèche	-
	American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate.

Calculer la quantité de levure

Empâtage

Concasser les grains
Palier Saccharification à 65°C pendant 75 minutes
Palier Mash out à 75°C pendant 10 minutes
Filtrer et rincer les drêches avec 15.8 L d'eau à 75.6°C

Ratio eau/grain de départ : 2.5 L/kg

pH cible : 5.4

pH : ________

Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Ébullition

Volume d'ébullition : 26.9 L

Temps d'ébullition : 60 minutes

Densité avant ébullition : 1.041

Porter le moût à ébullition
Ajouter les : 22 g de Magnum
Minuteur 55 minutes
Ajouter les : 4 g de Irish Moss
Minuteur 5 minutes
Ajouter les : 30 g de Citra
Minuteur 10 minutes
Éteindre la source de chaleur
Ajouter les : 45.6 g de Citra, 40 g de Amarillo
Minuteur 10 minutes
Faire refroidir le moût

Fermentation

Primaire : 7 jours à environ 20.0°C

Date de début : ____________________

Notes : _________________________________

Secondaire : 7 jours à environ 18.0°C

Date de début : ____________________

Notes : _________________________________

Garde en bouteille : 4 jours à environ 2.0°C

Date de début : ____________________

Notes : _________________________________

Carbonatation : 2.3 volumes

DI est. : 1.047

DF est. : 1.009

Alcool est. : 5.0 % alc./vol.

EBC : 38

DI : __________

DF : __________

Alcool : __________ % alc./vol.

IBU : 67