Configuration :
Imprimer

Recette Drapeau Rouge Pumpkin Ale

  • Style : Ale Ambrée Américaine
  • Méthode : Tout grain
  • Fermentation : Ale
  • Volume : 60.0 L
  • Efficacité d'empâtage : 72%
  • Efficacité de la brasserie : 71.4%
  • Ratio IBU/DI : 0.16
  • Coût total : -

Céréales et sucres

Quantité Nom Malterie 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.

Houblons

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

Divers

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.

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
  •  
    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
Ratio eau/grain de départ : 2.5 L/kg
pH cible : 5.2
pH : ________

Ébullition

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

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. : 1.073
DF est. : 1.017
Alcool est. : 7.4 % alc./vol.
EBC : 19
DI : __________
DF : __________
Alcool : __________ % alc./vol.
IBU : 11