V empatage = 45L
V rinçage = 15L
V ébu = 45L
V f = 38L
Mash the grains at 155°F (68°C) for 45 minutes. Mash out 10min à 75°.
Boil for 60 minutes. For the lactose, remove the kettle from the heat, stir in the lactose, return the kettle to the heat, and bring it back to a boil for the remaining 10 minutes.
1rst Whirlpool : Pre-acidify the wort to a pH of 4.5, then chill the wort to 95°F (35°C) and pitch the Lactobacillus blend.
Descendre doucement vers 75°F (24°C). After a pH of 3.2–3.3 is obtained, reheat the wort to 180°F (82°C).
2nd Whirlpool: follow the hopping et cassia schedule for the second whirlpool. After the whirlpool, rest for 15 minutes, then chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the British Ale yeast.
Hold fermentation at 68°F (20°C) for 24 hours once signs of fermentation are visible. Allow the temperature to rise to 70°F (21°C) during the remainder of fermentation, following the dry-hop schedule. After adding the vanilla and blackberries, allow the berries to ferment out at 70°F (21°C).
| Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
|---|---|---|---|---|---|---|---|
| 7.83 kg | Pale Ale, Golden Promise®™ (Simpsons) | Simpsons | Grains | Empâtage | 2 EBC | 60.6 % | - |
| 1.27 kg | Oats, Malted | Grains | Empâtage | 1 EBC | 9.8 % | - | |
| 1.27 kg | Lactose | Sucre | Ébullition - 10 minutes | 0 EBC | 9.8 % | - | |
| Retirez la bouilloire du feu, incorporez le lactose, remettez la bouilloire sur le feu et portez à nouveau à ébullition pendant les 10 minutes restantes. | |||||||
| 1.18 kg | Oats, Flaked | Grains | Empâtage | 1 EBC | 9.1 % | - | |
| 1.18 kg | Wheat, Unmalted (Rahr) | Rahr | Grains | Empâtage | 1 EBC | 9.1 % | - |
| 190 g | Acidulated (Weyermann) | Weyermann | Grains | Empâtage | 1 EBC | 1.5 % | - |
| Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
|---|---|---|---|---|---|---|---|
| 74 g | Citra | Pellets | 12.2 % | Hors flamme | 5 minutes / 82°C | 2.5 | - |
| 2e Whirlpool | |||||||
| 74 g | El Dorado | Pellets | 15.0 % | Hors flamme | 5 minutes / 82°C | 3.1 | - |
| 2e Whirlpool | |||||||
| 154 g | Citra | Pellets | 12.2 % | Houblonnage à cru | 5 jours | 0 | - |
| 154 g | El Dorado | Pellets | 15.0 % | Houblonnage à cru | 5 jours | 0 | - |
| Quantité | Nom | Addition | Temps | Coût total |
|---|---|---|---|---|
| 15 ml | Acide lactique | Empâtage | 30 minutes | - |
| Eau rinçage | ||||
| 9 ml | Acide lactique | Empâtage | 30 minutes | - |
| eau empatage | ||||
| 22.77 g | Chinese Cassia Bark (cannelle) | Ébullition | 5 minutes | - |
| 2e Whirlpool avec citra et el dorado. Hors Flamme à 82°C. | ||||
| 39.84 g | Chinese Cassia Bark (cannelle) | Secondaire | 5 jours | - |
| 14.23 g | Vanilla Beans | Secondaire | 5 jours | - |
| 2 beans pour 40L | ||||
| 8.2 kg | Blackberry (mûre) | Secondaire | 5 jours | - |
| Quantité | Nom | Laboratoire | Forme | Coût total |
|---|---|---|---|---|
| 100 ml | OYL-605 Lactobacillus Blend | Omega | Liquide | - |
| 1rst Whirlpool : Pre-acidify the wort to a pH of 4.5, then chill the wort to 95°F (35°C) and pitch. Descendre doucement vers 75°F (24°C). After a pH of 3.2–3.3 is obtained, reheat the wort to 180°F (82°C). | ||||
| 200 ml | OYL-010 British Ale IV | Omega | Liquide | - |
| 1 pk pour 20. Pitch à 19 après le 2nd Whirlpool | ||||
Attention PH de 4,5
- 1rst Whirlpool : Pre-acidify the wort to a pH of 4.5, then chill the wort to 95°F (35°C) and pitch the Lactobacillus blend.
Descendre doucement vers 75°F (24°C). After a pH of 3.2–3.3 is obtained, reheat the wort to 180°F (82°C).
- 2nd Whirlpool: follow the hopping et cassia schedule for the second whirlpool. After the whirlpool, rest for 15 minutes, then chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the British Ale yeast.
- Hold fermentation at 68°F (20°C) for 24 hours once signs of fermentation are visible. Allow the temperature to rise to 70°F (21°C) during the remainder of fermentation, following the dry-hop schedule. After adding the vanilla and blackberries, allow the berries to ferment out at 70°F (21°C).