Recette Bière du calendrier - Jour 7

Densité initiale

1.069

Densité finale

1.018

Couleur

33 EBC

Amertume

24 IBU

Ratio IBU/DI

0.35

Alcool

6.7 %

Coût total

DF mesurée = 1.010

Quantité	Nom	Malterie	Forme	Addition	Couleur	Proportions	Coût total
5.5 kg	Pale Malt (2 Row) Bel		Grains	-	5 EBC	71.2 %	-
	Base malt for all beer stylesHigher potential yield than US, English equivalent pale ale malts
1.572 kg	Wheat Malt, Bel		Grains	-	3 EBC	20.3 %	-
	Malted wheat for use in Wheat beers
655 g	Caraaroma	Wyermann	Grains	-	256 EBC	8.5 %	-
	Very dark crystal malt - similar to a crystal 120 or Caramunich 120 malt. Adds strong caramel flavor, red color, and malty aroma.

Quantité	Nom	Forme	Alpha	Addition	Temps	IBU	Coût total
18.5 g	Centennial	Pellets	10.0 %	Ébullition	60 minutes	17.6	-
	Used for: General purpose bittering, aroma in American ales and WheatsAroma: Floral, citrus aroma, spicy, clean bittering flavorSubstitutes: Galena, Eroica, Nugget, BullionExamples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot
9.3 g	Centennial	Pellets	10.0 %	Ébullition	30 minutes	6.5	-
	Used for: General purpose bittering, aroma in American ales and WheatsAroma: Floral, citrus aroma, spicy, clean bittering flavorSubstitutes: Galena, Eroica, Nugget, BullionExamples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot
37.1 g	Tettnang (Tettnang Tettnager)	Pellets	4.0 %	Hors flamme	30 minutes / 50°C	0.2	-
	One of the four noble hops along with Saaz, Spalt, and Hallertau Mittelfrueh, a group of mainland European hops that are prized for their similar, delicate flavor and aroma profile.Used for: German ales, lagers, wheatAroma: Noble, Mild and pleasant with balanced earthy, herbal and floral aroma impressionsSubstitutes: Saaz, Spalt, Hallertau MittelfruehStorage: Poor2.5-6% AA / 3-5% Beta

Quantité	Nom	Laboratoire	Forme	Coût total
11 g	- Belle Saison	Lallemand/Danstar	Sèche	-
	Belle Saison produces esters and phenols, which results in beers with fruity, pepperyand spicy flavors and aromas. Belle Saison is suitable for primary fermentation for beers up to 14% ABV. The yeast would require extra nutrition above that level of alcohol such as an addition of 1g/hL of Servomyces.

Efficacité d'empâtage : 74%

Ratio eau/grain de départ : 2.5 L/kg

pH : 5.4

Concasser les grains
Faire chauffer 19.3 L d'eau à 75.5°C
Palier Mash In à 68°C pendant 45 minutes
Faire chauffer 6.3 L d'eau à 100.0°C
Palier Mash Out à 75°C pendant 10 minutes avec montée en température par infusion.
Filtrer et rincer les drêches avec 11.5 L d'eau à 75.6°C