Recette neipa ddh (fauve)

2 février 2021

Style : IPA Anglaise
Méthode : Tout grain
Fermentation : Ale
Volume : 20.0 L
Efficacité d'empâtage : 70 %
Efficacité de la brasserie : 67.8 %

Densité initiale

1.059

Densité finale

1.017

Couleur

7 EBC

Amertume

39 IBU

Ratio IBU/DI

0.68

Alcool

5.5 %

Coût total

Céréales et sucres

Quantité	Nom	Malterie	Forme	Addition	Couleur	Proportions	Coût total
3.5 kg	Pilsner (Weyermann)	Weyermann	Grains	Empâtage	3 EBC	63.6 %	-
	Pilsner base malt for all pilsners, lagers. Highly modified malt.
1.25 kg	White Wheat Malt		Grains	Empâtage	4 EBC	22.7 %	-
	White wheat gives a malty flavor not available from raw wheat.Used in Weiss, Wit and White beers
750 g	Wheat, Flaked		Grains	Empâtage	3 EBC	13.6 %	-
	Flaked wheat adds to increased body and foam retentionUsed in place of raw or torrified wheat for faster conversion and better yield.May be used in small amounts to improve head retention and bodyExamples: Belgian White beer, Wit

Houblons

Quantité	Nom	Forme	Alpha	Addition	Temps	IBU	Coût total
27 g	Idaho #7	Pellets	13.0 %	Hors flamme	60 minutes	20.5	-
	Notes: Dual purpose, high alpha acidAroma: Tropical fruit, orange, apricot, pine.
27 g	Mosaic (HBC 369)	Pellets	12.3 %	Hors flamme	60 minutes	19.4	-
	Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety.Used for: Ales, IPA, Experimental AlesAroma: Rich in mango, lemon, citrus, pine, and notably, blueberry.Substitutes: UnknownStorage: Good (25% AA after 6 months at 20 C)11-13.5% AA / 3.2-3.9% Beta
70 g	Idaho #7	Pellets	13.0 %	Houblonnage à cru	7 jours	0	-
	Notes: Dual purpose, high alpha acidAroma: Tropical fruit, orange, apricot, pine.
70 g	Mosaic (HBC 369)	Pellets	12.3 %	Houblonnage à cru	7 jours	0	-
	Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety.Used for: Ales, IPA, Experimental AlesAroma: Rich in mango, lemon, citrus, pine, and notably, blueberry.Substitutes: UnknownStorage: Good (25% AA after 6 months at 20 C)11-13.5% AA / 3.2-3.9% Beta
30 g	Idaho #7	Pellets	13.0 %	Houblonnage à cru	7 jours	0	-
	Notes: Dual purpose, high alpha acidAroma: Tropical fruit, orange, apricot, pine.
30 g	Mosaic (HBC 369)	Pellets	12.3 %	Houblonnage à cru	7 jours	0	-
	Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety.Used for: Ales, IPA, Experimental AlesAroma: Rich in mango, lemon, citrus, pine, and notably, blueberry.Substitutes: UnknownStorage: Good (25% AA after 6 months at 20 C)11-13.5% AA / 3.2-3.9% Beta

Houblonnage à cru : 10.00 g/l

Levures

Quantité	Nom	Laboratoire	Forme	Coût total
24 ml	- Lalbrew New England East Coast Ale	Lallemand	Sèche	-
	LalBrew New England is an ale strain selected specifically for its fermentative consistency and its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew New England will produce tropical and fruity esters, notably stone fruits like peach. LalBrew New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.

Calculer la quantité de levure

Efficacité d'empâtage : 70%

Ratio eau/grain de départ : 2.5 L/kg

pH : 5.4

Concasser les grains
Faire chauffer 13.8 L d'eau à 76.7°C
Palier Mash Step à 69°C pendant 60 minutes
Faire chauffer 6.6 L d'eau à 100.0°C
Palier Mash Step à 78°C pendant 0 minutes avec montée en température par infusion.
Palier Mash Step à 78°C pendant 10 minutes avec montée en température par infusion.
Filtrer et rincer les drêches avec 10.8 L d'eau à 75.6°C