V empatage = 31L
V rinçage = 24L
V ébu = 45L
V final = 38L
Mill the grains and mash at 154°F (67°C) for 60 minutes.
Boil for 60 minutes, following the hops schedule. After the boil, spin the wort, add the whirlpool hops, and cover. Let rest for 10 minutes. Chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the yeast. Ferment at 68°F (20°C). Once primary fermentation activity subsides, dry hop for five days.
| Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
|---|---|---|---|---|---|---|---|
| 8.56 kg | Pale Malt (2 Row) US | Grains | Empâtage | 2 EBC | 81.1 % | - | |
| 1.59 kg | Oats, Flaked | Grains | Empâtage | 1 EBC | 15.1 % | - | |
| 400 g | Carapils (Briess) | Briess | Grains | Empâtage | 1 EBC | 3.8 % | - |
| Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
|---|---|---|---|---|---|---|---|
| 63 g | Columbus (Tomahawk) | Pellets | 14.0 % | Ébullition | 60 minutes | 61.3 | - |
| 83 g | Mosaic (HBC 369) | Pellets | 12.3 % | Hors flamme | 10 minutes / 75°C | 3.4 | - |
| 57 g | Cascade | Pellets | 5.5 % | Hors flamme | 10 minutes / 75°C | 1 | - |
| 165 g | Mosaic (HBC 369) | Pellets | 12.3 % | Houblonnage à cru | 5 jours | 0 | - |
| 85 g | Cascade | Pellets | 5.5 % | Houblonnage à cru | 5 jours | 0 | - |
| 85 g | Citra | Pellets | 12.0 % | Houblonnage à cru | 5 jours | 0 | - |
| 85 g | Simcoe | Pellets | 13.0 % | Houblonnage à cru | 5 jours | 0 | - |
| Quantité | Nom | Laboratoire | Forme | Coût total |
|---|---|---|---|---|
| 250 ml | 1318 London Ale III | Wyeast Labs | Liquide | - |
| 1 pk pour 20L | ||||
En fonction ferm