V empatage = 24L à 73°C
V rinçage = 30L
V ébu = 46L
V f = 38L
Mash in 66°C. Hold the temperature for 60 minutes. Vorlauf until the runnings are clear, then run off into kettle. Sparge the grains with 4 gallons (15 liters) and top up as necessary to obtain 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops and lactose according to the schedule. Stir the lactose until completely dissolved. Chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for 7 days, then allow temperature to rise to 70°F (21°C) and hold for 3–4 days. Upon completion of fermentation, crash to 35°F (2°C), then bottle or keg and carbonate to approximately 1.75 volumes.
| Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
|---|---|---|---|---|---|---|---|
| 8.2 kg | Maris Otter (Crisp) | Crisp | Grains | Empâtage | 4 EBC | 81.8 % | - |
| 910 g | Pale Chocolate (Crisp) | Grains | Empâtage | 280 EBC | 9.1 % | - | |
| 460 g | Carafa III | Weyermann | Grains | Empâtage | 525 EBC | 4.6 % | - |
| 460 g | Lactose | Sucre |
Hors flamme
- 20 minutes
Non fermentescible
|
0 EBC | 4.6 % | - |
| Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
|---|---|---|---|---|---|---|---|
| 114 g | Fuggles | Pellets | 5.0 % | Ébullition | 20 minutes | 22 | - |
| Quantité | Nom | Laboratoire | Forme | Coût total |
|---|---|---|---|---|
| 249.4 ml | 1187 Ringwood Ale | Wyeast Labs | Liquide | - |
| Pitch à 16°C | ||||