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Recette G - HopFully Four'tifiante

  • Style : IPA Américaine
  • Méthode : Tout grain
  • Fermentation : Ale
  • Volume : 16.0 L
  • Efficacité d'empâtage : 67%
  • Efficacité de la brasserie : 65.2%
  • Ratio IBU/DI : 1.08
  • Coût total : -

Concasser les flocon d'avoine moulus et laisser bouillir de 10 à 20min, puis laisser refoidir.

Céréales et sucres

Quantité Nom Malterie Forme Addition Couleur Proportions Coût total
5.5 kg Pale Malt (2 Row) Bel Grains - 5 EBC 93.9 % -
Base malt for all beer stylesHigher potential yield than US, English equivalent pale ale malts
360 g Caramunich Malt Grains - 110 EBC 6.1 % -
Caramel, copper colored malt. Used in Belgian ales and German bocks.

Houblons

Quantité Nom Forme Alpha Addition Temps IBU Coût total
18 g Chinook Pellets 11.9 % Ébullition 123 minutes 37.9 -
Strong versatile bittering hopUsed for: Ales, porters, stoutsAroma: Heavy and spicy aromaSubstitutes: Galena, Eroica, Nugget, BullionExamples: Sierra Nevada Stout, Sierra Nevada Celebration Ale
14 g Amarillo Pellets 7.0 % Ébullition 123 minutes 17.3 -
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
12 g Amarillo Pellets 7.0 % Ébullition 20 minutes 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
12 g Mt. Hood Pellets 5.5 % Ébullition 20 minutes 5.5 -
Used for: European Lagers, finishingAroma: Mild with a clean aroma, neutral flavor. Somewhat pungent.Substitutes: Hallertauer, Liberty, Crystal
12 g Amarillo Pellets 7.0 % Ébullition 10 minutes 4.1 -
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
12 g Chinook Pellets 11.9 % Ébullition 10 minutes 6.9 -
Strong versatile bittering hopUsed for: Ales, porters, stoutsAroma: Heavy and spicy aromaSubstitutes: Galena, Eroica, Nugget, BullionExamples: Sierra Nevada Stout, Sierra Nevada Celebration Ale
12 g Amarillo Pellets 7.0 % Ébullition 0 minutes 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
12 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
21 g Simcoe Pellets 11.9 % Houblonnage à cru 4 jours 0 -
High alpha bittering hops with good aroma characteristics.Used for: IPAsAroma: Citrus and pine-like aromaSubstitutes: N/A
18 g Amarillo Pellets 7.0 % 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
16 g Mt. Hood Pellets 5.5 % Houblonnage à cru 4 jours 0 -
Used for: European Lagers, finishingAroma: Mild with a clean aroma, neutral flavor. Somewhat pungent.Substitutes: Hallertauer, Liberty, Crystal
Houblonnage à cru : 3.44 g/l

Divers

Quantité Nom Addition Temps Coût total
4.929 ml Irish Moss Ébullition 10 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 14.7 L d'eau à 75.5°C
  •  
    Palier Saccharification à 68°C pendant 60 minutes
  •  
    Palier Mash Out à 75°C pendant 10 minutes
  •  
    Filtrer et rincer les drêches avec 15.2 L d'eau à 18.0°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 : 24.6 L
Temps d'ébullition : 90 minutes
Densité avant ébullition : 1.049
  •  
    Porter le moût à ébullition
  •  
    Ajouter les : 18 g de Chinook, 14 g de Amarillo
  •  
    Minuteur 103 minutes
  •  
    Ajouter les : 12 g de Amarillo, 12 g de Mt. Hood
  •  
    Minuteur 10 minutes
  •  
    Ajouter les : 12 g de Amarillo, 12 g de Chinook, 4.929 ml de Irish Moss
  •  
    Minuteur 10 minutes
  •  
    Ajouter les : 12 g de Amarillo, 12 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. : 1.073
DF est. : 1.019
Alcool est. : 7.1 % alc./vol.
EBC : 21
DI : __________
DF : __________
Alcool : __________ % alc./vol.
IBU : 78