Ce petit post afin d'avoir un double-check quand à ma première recette tout grains, il s'agit d'un clone de la Sierra Nevada 2 du nain brasseur.
Je désire la faire en bio afin de tester un marché, et j'ai donc adapté la recette pour les matières premières disponibles. Le principal point est que je n'ai que 2 houblons à disposition : du Perle (10%) et du Cascade (8.8%).
Résumé (BrewTarget)
Y voyez-vous quelque chose à redire ?
Sinon avez-vous d'autres idées de recettes en utilisant que du Perle et du cascade ?
La Recette:
BioBiche - American Pale Ale
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Batch Size: 25.512 L
Boil Size: 26.278 L
Boil Time: 80.000 min
Efficiency: 70%
OG: 1.049
FG: 1.010
ABV: 5.1%
Bitterness: 36.0 IBUs (Tinseth)
Color: 8 SRM (Morey)
Fermentables
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Name Type Amount Mashed Late Yield Color
Pilsner (2 Row) Ger Grain 4.800 kg Yes No 75% 2 L
Wheat Malt, Ger Grain 300.000 g Yes No 75% 2 L
Munich Malt Grain 300.000 g Yes No 75% 9 L
Caramel/Crystal Malt - 60L Grain 300.000 g Yes No 74% 60 L
Weyermann - Pale Ale Malt Grain 400.000 g Yes No 75% 3 L
Total grain: 6.100 kg
Hops
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Name Alpha Amount Use Time Form IBU
Perle 10.0% 30.000 g Boil 80.000 min Pellet 29.4
Cascade 8.8% 20.000 g Boil 10.000 min Pellet 5.9
Cascade 8.8% 50.000 g Boil 0.000 s Pellet 0.0
Cascade 8.8% 20.000 g Boil 1.000 min Pellet 0.7
Misc
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Name Type Use Amount Time
Irish Moss Fining Boil 10.000 mL 10.000 min
Yeast
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Name Type Form Amount Stage
Danstar - Nottingham Ale Dry 11.001 mL Primary
Mash
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Name Type Amount Temp Target Time
Amylolytique Infusion 18.897 L 62.000 C 62.000 C 35.000 min
Saccharification Temperature --- --- 72.000 C 40.000 min
Mash-Out Temperature --- --- 78.000 C 10.000 min
Rincage Infusion 10.000 L 78.000 C 78.000 C 0.000 s
Instructions
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0) Add 4.800 kg Pilsner (2 Row) Ger, 300.000 g Wheat Malt, Ger, 300.000 g Munich Malt, 300.000 g Caramel/Crystal Malt - 60L, 400.000 g Weyermann - Pale Ale Malt to the mash tun.
1) Bring 18.897 L water to 62.000 C, 10.000 L water to 78.000 C for upcoming infusions.
2) Add 18.897 L water at 62.000 C to mash to bring it to 62.000 C. Hold for 35.000 min.
3) Heat mash to 72.000 C. Hold for 40.000 min.
4) Heat mash to 78.000 C. Hold for 10.000 min.
5) Add 10.000 L water at 78.000 C to mash to bring it to 78.000 C. Hold for 0.000 s.
6) You should now have 22.278 L wort. Add 4.000 L water to the kettle, bringing pre-boil volume to 26.278 L.
7) Bring the wort to a boil and hold for 80.000 min.
Put 30.000 g Perle into boil for 80.000 min.9) Put 10.000 mL Irish Moss into boil for 10.000 min.
10) Put 20.000 g Cascade into boil for 10.000 min.
11) Put 20.000 g Cascade into boil for 1.000 min.
12) Put 50.000 g Cascade into boil for 0.000 s.
13) Stop boiling the wort.
14) You should have 23.612 L wort post-boil.
You anticipate losing 100.000 mL to trub and chiller loss.
Add 2.000 L top up water into primary.
The final volume in the primary is 25.512 L.
15) Cool wort and pitch Danstar - Nottingham Ale yeast, to the primary.
16) Let ferment until FG is 1.010.
17) Transfer beer to secondary.