Recette Christmas Ale 2020

Style : IPA Belge
Méthode : Tout grain
Fermentation : Ale
Volume : 80.0 L
Efficacité d'empâtage : 70%
Efficacité de la brasserie : 72.4%

Ratio IBU/DI : 0.83
Coût total : -

Céréales et sucres

Quantité	Nom	Forme	Addition	Couleur	Proportions	Coût total
17.5 kg	Pilsner (2 Row) Ger	Grains	Empâtage	3 EBC	70.9 %	-
	German base for Pilsners and Bohemian Lagers
3.5 kg	Vienna Malt	Grains	Empâtage	6 EBC	14.2 %	-
	Kiln dried malt darker than Pale Malt, but not as dark as Munich MaltImparts a golden to orange color to the beer.
2 kg	Candi Sugar, Clear	Sucre	Empâtage	0 EBC	8.1 %	-
	Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.
850 g	Biscuit Malt	Grains	Empâtage	45 EBC	3.4 %	-
	Use for English ales, brown ales and porters.Adds a biscuit like flavor and aroma.Can be used as a substitute for toasted malt.
850 g	Amber Malt	Grains	Empâtage	43 EBC	3.4 %	-
	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.

Houblons

Quantité	Nom	Forme	Alpha	Addition	Temps	IBU	Coût total
100 g	Amarillo	Pellets	9.2 %	Ébullition	60 minutes	27.5	-
	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
100 g	Amarillo	Pellets	9.2 %	Ébullition	15 minutes	12.5	-
	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
100 g	Perle	Pellets	8.0 %	Ébullition	15 minutes	10.9	-
	Perle has a spciy character, and the aroma is moderate and pleasing. Commonly compared to Hallertau Mittlefruh.Used for: German ales, lagers, Plisner, Alt, Maisbier, Dunkle, KolschAroma: Delicate floral and fruity tonesSubstitutes: Northern Brewer, Perle (U.S.), Hallertau Mittelfruh, Hallertau AromaStorage: Good6-10% AA / 2.5-5% Beta
50 g	Amarillo	Pellets	9.2 %	Hors flamme	20 minutes	3.7	-
	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
50 g	Perle	Pellets	8.0 %	Hors flamme	20 minutes	3.2	-
	Perle has a spciy character, and the aroma is moderate and pleasing. Commonly compared to Hallertau Mittlefruh.Used for: German ales, lagers, Plisner, Alt, Maisbier, Dunkle, KolschAroma: Delicate floral and fruity tonesSubstitutes: Northern Brewer, Perle (U.S.), Hallertau Mittelfruh, Hallertau AromaStorage: Good6-10% AA / 2.5-5% Beta

Divers

Quantité	Nom	Addition	Temps	Coût total
100 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.
25 g	Timut	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.
25 g	Coriander Seed	Ébullition	5 minutes	-
	Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel.

Levures

Quantité	Nom	Laboratoire	Forme	Coût total
66 g	- Abbaye Belgian	Lallemand/Danstar	Sèche	-
	Complex aroma and flavors may include peppery, fruity, banana,clovy, alcoholic, sweet and fruity. Does not display undesirable odorswhen properly handled.

Calculer la quantité de levure

Eau - Profil cible

Ca²⁺	Mg²⁺	Na⁺	SO₄^2-	Cl^-	HCO₃^-
23.4	7.3	26.3	27.6	49.1	80.0

Calculer le profil de l'eau de brassage

Empâtage

Concasser les grains
Faire chauffer 68.1 L d'eau à 72.0°C
Palier Mash In à 66°C pendant 60 minutes
Filtrer et rincer les drêches avec 51 L d'eau à 79.5°C

Ratio eau/grain de départ : 3.0 L/kg

pH cible : 5.4

pH : ________

Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Ébullition

Volume d'ébullition : 98.7 L

Temps d'ébullition : 60 minutes

Densité avant ébullition : 1.057

Porter le moût à ébullition
Ajouter les : 100 g de Amarillo
Minuteur 45 minutes
Ajouter les : 100 g de Amarillo, 100 g de Perle
Minuteur 3 minutes
Ajouter les : 100 g de Ginger Root, 25 g de Timut
Minuteur 7 minutes
Ajouter les : 25 g de Coriander Seed
Minuteur 5 minutes
Éteindre la source de chaleur
Ajouter les : 50 g de Amarillo, 50 g de Perle
Minuteur 20 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. : 1.070

DF est. : 1.013

Alcool est. : 7.5 % alc./vol.

EBC : 12

DI : __________

DF : __________

Alcool : __________ % alc./vol.

IBU : 57