Recette Drapeau Rouge Pumpkin Ale

Densité initiale

1.073

Densité finale

1.017

Couleur

19 EBC

Amertume

11 IBU

Ratio IBU/DI

0.16

Alcool

7.4 %

Coût total

Quantité	Nom	Forme	Addition	Couleur	Proportions	Coût total
10 kg	Pale Malt (6 Row) US	Grains	Empâtage	3 EBC	33.3 %	-
	Base malt for all beer styles
9 kg	Citrouille	Grains	Empâtage	5 EBC	30 %	-
8 kg	Vienna Malt	Grains	Empâtage	6 EBC	26.7 %	-
	Kiln dried malt darker than Pale Malt, but not as dark as Munich MaltImparts a golden to orange color to the beer.
1 kg	Amber Malt	Grains	Empâtage	43 EBC	3.3 %	-
	Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste. Intense flavor - so limit use. Low diastatic power so must be mashed with well modified malts.
1 kg	Carared	Grains	Empâtage	39 EBC	3.3 %	-
	Adds body, color and improves head retention.Also called "Crystal" malt.
1 kg	Rye Malt	Grains	Empâtage	9 EBC	3.3 %	-
	Adds a dry, crisp character to the beer. Yields a deep red color, and a distinctive rye flavorMust limit to 10-15% fo the mash as it tends to produce "stuck" mashes.

Quantité	Nom	Forme	Alpha	Addition	Temps	IBU	Coût total
50 g	East Kent Goldings (EKG)	Pellets	5.0 %	Ébullition	60 minutes	9.7	-
	Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine.Aroma: Floral, aromatic, earthy, slightly sweet spicy flavorSubstitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread GoldingStorage: Good/Fair 965-80% AA after 6 months at 20 C)4-7% AA / 1.9-2.8% Beta
50 g	East Kent Goldings (EKG)	Pellets	5.0 %	Ébullition	5 minutes	1.7	-
	Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine.Aroma: Floral, aromatic, earthy, slightly sweet spicy flavorSubstitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread GoldingStorage: Good/Fair 965-80% AA after 6 months at 20 C)4-7% AA / 1.9-2.8% Beta

Quantité	Nom	Addition	Temps	Coût total
20 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.
7 g	Calcium Chloride	Empâtage	60 minutes	-
	Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add.
5 g	Calcium Chloride	Ébullition	60 minutes	-
	Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add.
20 g	Ginger Root	Ébullition	12 minutes	-
	Adds distinctive ginger flavor for Ginger Ales, Holiday Beers. Fresh grated ginger root from the grocer is best. As little as 1/2 ounce per 5 gallons is noticable, but up to 4 oz can be used for ginger ales.
5000 ml	Cinnamon Stick	Ébullition	5 minutes	-
	Used to add cinnamon flavor to holiday beers. Goes well with ginger, honey and orange flavors. Add one stick 5 minutes from the end of the boil.
2 g	Cloves	Ébullition	5 minutes	-
25 g	Nutmeg	Ébullition	0 minutes	-
	Common nutmeg spice used in holiday ales, and many ciders often in combination with cinnamon. 1/4 tsp in 5 gal (19 l) will give a noticable hint of spice.

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.

Efficacité d'empâtage : 72%

Ratio eau/grain de départ : 2.5 L/kg

pH : 5.2

Concasser les grains
Faire chauffer 75 L d'eau à 79.0°C
Palier Mash Step à 71°C pendant 45 minutes
Prélever 16.3 L de maïsche et faire bouillir pour décoction.
Palier Mash Step à 76°C pendant 10 minutes avec montée en température par décoction.
Filtrer et rincer les drêches avec 26.1 L d'eau à 75.6°C

Volume d'ébullition : 74.1 L

Temps d'ébullition : 60 minutes

Densité avant ébullition : 1.060

Porter le moût à ébullition
Ajouter les : 50 g de East Kent Goldings (EKG), 5 g de Calcium Chloride
Minuteur 48 minutes
Ajouter les : 20 g de Ginger Root
Minuteur 7 minutes
Ajouter les : 50 g de East Kent Goldings (EKG), 5000 ml de Cinnamon Stick, 2 g de Cloves
Minuteur 5 minutes
Ajouter les : 25 g de Nutmeg
Minuteur 0 minutes
Faire refroidir le moût