Recette F - Experimental : Hop'Fully Amarillo

Style : IPA Américaine
Méthode : Tout grain
Fermentation : Ale
Volume : 10.0 L
Efficacité d'empâtage : 65%
Efficacité de la brasserie : 62.4%

Ratio IBU/DI : 0.99
Coût total : -

Batch size a 9.5 avec 17.2 L

Céréales et sucres

Quantité	Nom	Forme	Addition	Couleur	Proportions	Coût total
3.3 kg	Pale Malt (2 Row) Bel	Grains	-	5 EBC	93.5 %	-
	Base malt for all beer stylesHigher potential yield than US, English equivalent pale ale malts
230 g	Caramunich Malt	Grains	-	110 EBC	6.5 %	-
	Caramel, copper colored malt. Used in Belgian ales and German bocks.

Houblons

Quantité	Nom	Forme	Alpha	Addition	Temps	IBU	Coût total
11 g	Chinook	Pellets	11.9 %	Ébullition	90 minutes	35.9	-
	Strong versatile bittering hopUsed for: Ales, porters, stoutsAroma: Heavy and spicy aromaSubstitutes: Galena, Eroica, Nugget, BullionExamples: Sierra Nevada Stout, Sierra Nevada Celebration Ale
11 g	Amarillo	Pellets	7.0 %	Ébullition	20 minutes	10.8	-
	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
10 g	Citra	Pellets	12.0 %	Ébullition	10 minutes	9.8	-
	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
10 g	Simcoe	Pellets	11.9 %	Ébullition	10 minutes	9.7	-
	High alpha bittering hops with good aroma characteristics.Used for: IPAsAroma: Citrus and pine-like aromaSubstitutes: N/A
10 g	Citra	Pellets	12.0 %	Ébullition	0 minutes	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
10 g	Simcoe	Pellets	11.9 %	Ébullition	0 minutes	0	-
	High alpha bittering hops with good aroma characteristics.Used for: IPAsAroma: Citrus and pine-like aromaSubstitutes: N/A
10 g	Amarillo	Pellets	9.2 %	Houblonnage à cru	4 jours	0	-
	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

Houblonnage à cru : 1.00 g/l

Divers

Quantité	Nom	Addition	Temps	Coût total
5 g	Irish Moss	Ébullition	5 minutes	-
	Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.

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 8.8 L d'eau à 75.5°C
Palier Saccharification à 68°C pendant 75 minutes
Palier Mash Out à 75°C pendant 10 minutes
Filtrer et rincer les drêches avec 8.1 L d'eau à 75.6°C

Ratio eau/grain de départ : 2.5 L/kg

pH cible : 5.2

pH : ________

Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.

Ébullition

Volume d'ébullition : 13.7 L

Temps d'ébullition : 60 minutes

Densité avant ébullition : 1.051

Porter le moût à ébullition
Ajouter les : 11 g de Chinook
Minuteur 70 minutes
Ajouter les : 11 g de Amarillo
Minuteur 10 minutes
Ajouter les : 10 g de Citra, 10 g de Simcoe
Minuteur 5 minutes
Ajouter les : 5 g de Irish Moss
Minuteur 5 minutes
Ajouter les : 10 g de Citra, 10 g de Simcoe
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. : 1.067

DF est. : 1.017

Alcool est. : 6.6 % alc./vol.

EBC : 21

DI : __________

DF : __________

Alcool : __________ % alc./vol.

IBU : 66