Recette #Collab1 - Strong Bitter

19 février 2021

Style : Strong Bitter
Méthode : Tout grain
Fermentation : Ale
Volume : 25.0 L
Efficacité d'empâtage : 75 %
Efficacité de la brasserie : 73.7 %

Densité initiale

1.057

Densité finale

1.015

Couleur

11 EBC

Amertume

38 IBU

Ratio IBU/DI

0.68

Alcool

5.5 %

Coût total

Céréales et sucres

Quantité	Nom	Malterie	Forme	Addition	Couleur	Proportions	Coût total
6 kg	Floor Malted Maris Otter Pale Ale	Warminster Maltings	Grains	Empâtage	3 EBC	93.8 %	-
	Pronounced flavour, Easily processed, very consistent reliable malt.
250 g	Caramalt, Premium English (Simpsons)	Simpsons	Grains	Empâtage	30 EBC	3.9 %	-
	Simpson's Premium English Caramalt is their top of the range Cara. Used in light coloured beers, it will impart a deliciously sweet malty flavour without the burnt character that higher colour crystals bring. Excellent for colour adjustment on delicately flavoured lagers and ales it gives a slight colour increase. Also works well in highly hopped beer to balance out bitterness and citrus aromas.
150 g	Crystal, Heritage (Simpsons)	Simpsons	Grains	Empâtage	90 EBC	2.3 %	-
	The uniformity and excellent malting characteristics that have ensured Maris Otter has been the favoured barley variety of the British Brewer, also lends itself to ensure exceptionally good crystal malt. Simpsons have hand crafted this heritage barley variety to produce an outstanding medium crystal bringing flavour and depth of colour to Ales and Bitters.

Houblons

Quantité	Nom	Forme	Alpha	Addition	Temps	IBU	Coût total
75 g	East Kent Goldings (EKG)	Pellets	5.0 %	Ébullition	60 minutes	38.9	-
	Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine.Aroma: Floral, aromatic, earthy, slightly sweet spicy flavorSubstitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread GoldingStorage: Good/Fair 965-80% AA after 6 months at 20 C)4-7% AA / 1.9-2.8% Beta
40 g	East Kent Goldings (EKG)	Pellets	5.0 %	Ébullition	0 minutes	0	-
	Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine.Aroma: Floral, aromatic, earthy, slightly sweet spicy flavorSubstitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread GoldingStorage: Good/Fair 965-80% AA after 6 months at 20 C)4-7% AA / 1.9-2.8% Beta

Divers

Quantité	Nom	Addition	Temps	Coût total
9 ml	Lactic Acid 80%	Empâtage	60 minutes	-
	Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate.
5 g	Gypsum (Calcium Sulfate)	Empâtage	60 minutes	-
	Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add.
2 g	Calcium Chloride	Empâtage	60 minutes	-
	Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add.
3.6 ml	Lactic Acid	Ébullition	60 minutes	-
	Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate.
3.5 g	Gypsum (Calcium Sulfate)	Ébullition	60 minutes	-
	Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add.
1.3 g	Calcium Chloride	Ébullition	60 minutes	-
	Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add.
1 g	Yeast Nutrient	Ébullition	0 minutes	-
	Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.

Levures

Quantité	Nom	Laboratoire	Forme	Coût total
124 ml	1968 London ESB Ale	Wyeast Labs	Liquide	-
	Malty, balanced flavor. Fruity, rich finish. Excellent for cask conditioned ales and bitters.

Calculer la quantité de levure

Efficacité d'empâtage : 75%

Ratio eau/grain de départ : 2.5 L/kg

pH : 5.4

Concasser les grains
Faire chauffer 16 L d'eau à 72.1°C
Palier Mash In à 65°C pendant 60 minutes
Palier Mash Out à 76°C pendant 10 minutes
Filtrer et rincer les drêches avec 19.6 L d'eau à 75.6°C

Simple single infusion mash for use with most modern well modified grains (about 95% of the time). Uses infusion for first mash step and direct RIMS/HERMS heat to reach mash out temp.

Volume d'ébullition : 29.9 L

Temps d'ébullition : 60 minutes

Densité avant ébullition : 1.048

Porter le moût à ébullition
Ajouter les : 75 g de East Kent Goldings (EKG), 3.6 ml de Lactic Acid, 3.5 g de Gypsum (Calcium Sulfate), 1.3 g de Calcium Chloride
Minuteur 60 minutes
Ajouter les : 40 g de East Kent Goldings (EKG), 1 g de Yeast Nutrient
Minuteur 0 minutes
Faire refroidir le moût