Recette I - Winterbeer

Style : Bière d'Hiver
Méthode : Tout grain
Fermentation : Mixte
Volume : 18.0 L
Efficacité d'empâtage : 65%
Efficacité de la brasserie : 62.6%

Ratio IBU/DI : 0.48
Coût total : -

Céréales et sucres

Quantité	Nom	Malterie	Forme	Addition	Couleur	Proportions	Coût total
3 kg	Pale Malt (2 Row) Bel		Grains	-	5 EBC	69.8 %	-
	Base malt for all beer stylesHigher potential yield than US, English equivalent pale ale malts
350 g	Melanoiden Malt		Grains	-	39 EBC	8.1 %	-
	Aromatic malt from Banberg, Germany. Promotes a full flavor and rounds off beer color. Promotes deep red color and malty flavor.
345 g	Caramunich Malt		Grains	-	110 EBC	8 %	-
	Caramel, copper colored malt. Used in Belgian ales and German bocks.
150 g	Oats, Flaked		Grains	-	1 EBC	3.5 %	-
	Adds body, mouth feel and head retention to the beerUsed in oatmeal stouts and portersAdds substantial protein haze to light beersProtein rest recommended unless flakes are pregelatinized
105 g	Caraamber		Grains	-	59 EBC	2.4 %	-
	Adds body, color and improves head retention.Also called "Crystal" malt.
105 g	Caraaroma	Wyermann	Grains	-	256 EBC	2.4 %	-
	Very dark crystal malt - similar to a crystal 120 or Caramunich 120 malt. Adds strong caramel flavor, red color, and malty aroma.
100 g	Acid Malt		Grains	-	5 EBC	2.3 %	-
	Acid malt contains acids from natural lactic acids. Used by German brewers to adjust malt PH without chemicals to adhere to German purity laws. Also enhances the head retention.
70 g	Carafa II	Weyermann	Grains	-	811 EBC	1.6 %	-
	Used to intensify aroma and color in dark, Munich beers and stouts.
35 g	Chocolate Malt		Grains	-	886 EBC	0.8 %	-
	Dark malt that gives a rich red or brown color and nutty flavor.Use for: Brown ales, porters, some stoutsMaintains some malty flavor, not as dark as roasted malt.
35 g	Wheat Malt, Ger		Grains	-	3 EBC	0.8 %	-
	Malted wheat base for use in all wheat styles
0 g	Candi Sugar, Clear		Sucre	-	0 EBC	0 %	-
	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.
0 g	Candi Sugar, Dark		Sucre	-	541 EBC	0 %	-
	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.

Houblons

Quantité	Nom	Forme	Alpha	Addition	Temps	IBU	Coût total
22 g	Bramling Cross	Pellets	4.0 %	Ébullition	60 minutes	14.4	-
	Developed in 1927 from commercial Goldings and wild hop variety.Used for: ESB, Bitters, Pale AleAroma: Mild, fruity, currant aroma.Substitutes: East Kent Goldings, Progress, Whitbred
34 g	Hallertauer Hersbrucker	Pellets	4.0 %	Ébullition	10 minutes	7.4	-
	Used for: German style lagers and wheat beersAroma: Noble, pleasant, clean flavorSubstitutes: Mt. Hood, Liberty, Hallertauer, MittelfruehExamples: Wheathook Wheaten Ale
34 g	Hallertauer Hersbrucker	Pellets	4.0 %	Ébullition	0 minutes	0	-
	Used for: German style lagers and wheat beersAroma: Noble, pleasant, clean flavorSubstitutes: Mt. Hood, Liberty, Hallertauer, MittelfruehExamples: Wheathook Wheaten Ale

Divers

Quantité	Nom	Addition	Temps	Coût total
8 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.
2000 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.

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 10.7 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 17.3 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 : 24.1 L

Temps d'ébullition : 60 minutes

Densité avant ébullition : 1.035

Porter le moût à ébullition
Ajouter les : 22 g de Bramling Cross
Minuteur 50 minutes
Ajouter les : 34 g de Hallertauer Hersbrucker
Minuteur 5 minutes
Ajouter les : 8 g de Coriander Seed, 2000 ml de Cinnamon Stick
Minuteur 5 minutes
Ajouter les : 34 g de Hallertauer Hersbrucker
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. : 1.045

DF est. : 1.011

Alcool est. : 4.5 % alc./vol.

EBC : 40

DI : __________

DF : __________

Alcool : __________ % alc./vol.

IBU : 21