Recette American BUNDI ALE

Style : Pale Ale Américaine
Méthode : Tout grain
Fermentation : Ale
Volume : 24.0 L
Efficacité d'empâtage : 74%
Efficacité de la brasserie : 72.4%

Ratio IBU/DI : 1.04
Coût total : -

Céréales et sucres

Quantité	Nom	Forme	Addition	Couleur	Proportions	Coût total
4.2 kg	Pale Malt (2 Row) Bel	Grains	-	9 EBC	82.4 %	-
	Base malt for all beer stylesHigher potential yield than US, English equivalent pale ale malts
500 g	Oats, Flaked	Grains	-	1 EBC	9.8 %	-
	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
200 g	Biscuit Malt	Grains	-	50 EBC	3.9 %	-
	Use for English ales, brown ales and porters.Adds a biscuit like flavor and aroma.Can be used as a substitute for toasted malt.
200 g	Caramunich Malt	Grains	-	120 EBC	3.9 %	-
	Caramel, copper colored malt. Used in Belgian ales and German bocks.

Houblons

Quantité	Nom	Forme	Alpha	Addition	Temps	IBU	Coût total
25 g	Magnum	Pellets	12.4 %	Ébullition	60 minutes	36.6	-
	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
20 g	Cascade	Pellets	5.5 %	Hors flamme	15 minutes	3	-
	A hops with Northern Brewers HeritageUsed for: American ales and lagersAroma: Strong spicy, floral, grapefruit characterSubstitutes: CentennialExamples: Sierra Nevada Pale Ale, Anchor Liberty Ale
20 g	Simcoe	Pellets	12.6 %	Hors flamme	15 minutes	6.8	-
	High alpha bittering hops with good aroma characteristics.Used for: IPAsAroma: Citrus and pine-like aromaSubstitutes: N/A
10 g	Amarillo	Pellets	9.1 %	Hors flamme	15 minutes	2.5	-
	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
60 g	Mosaic (HBC 369)	Pellets	12.3 %	Houblonnage à cru	4 jours	0	-
	Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety.Used for: Ales, IPA, Experimental AlesAroma: Rich in mango, lemon, citrus, pine, and notably, blueberry.Substitutes: UnknownStorage: Good (25% AA after 6 months at 20 C)11-13.5% AA / 3.2-3.9% Beta
50 g	Citra	Pellets	12.0 %	Houblonnage à cru	4 jours	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 : 4.58 g/l

Levures

Quantité	Nom	Laboratoire	Forme	Coût total
1000 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

Empâtage

Concasser les grains
Palier Saccharification à 68°C pendant 60 minutes
Palier Mash Out à 75°C pendant 15 minutes
Palier EBULLITION à 100°C pendant 60 minutes
Faire chauffer -26.1 L d'eau à 100.0°C
Palier HOP STAND à 75°C pendant 15 minutes avec montée en température par infusion.
Filtrer et rincer les drêches avec 37.2 L d'eau à 75.6°C

Ratio eau/grain de départ : 4.7 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 : 30 L

Temps d'ébullition : 60 minutes

Densité avant ébullition : 1.038

Porter le moût à ébullition
Ajouter les : 25 g de Magnum
Minuteur 60 minutes
Éteindre la source de chaleur
Ajouter les : 20 g de Cascade, 20 g de Simcoe, 10 g de Amarillo
Minuteur 15 minutes
Faire refroidir le moût

Fermentation

Primaire : 4 jours à environ 19.4°C

Date de début : ____________________

Notes : _________________________________

Secondaire : 10 jours à environ 19.4°C

Date de début : ____________________

Notes : _________________________________

Garde en bouteille : 30 jours à environ 18.3°C

Date de début : ____________________

Notes : _________________________________

Carbonatation : 2.3 volumes

DI est. : 1.047

DF est. : 1.010

Alcool est. : 4.9 % alc./vol.

EBC : 17

DI : __________

DF : __________

Alcool : __________ % alc./vol.

IBU : 48