Strong Ale ⇒ Une petite traduction samichlaus noel

[Zeffyr]

Salut à tous,

Venant de brasser une cuvée de "blonde sombre de noël" (un peu à l'arrache oui) nous aimerions passer à quelque chose de plus fort et j'ai trouvé une recette qui me parait plutôt intéressante, malheureusement elle est en Anglais et je ne suis pas très sur de moi, quelqu'un aurait il la gentillesse de me la traduire le plus précisément possible? D'avance merci.

Samiclaus Bier

Brauerei Hurlimann AG, Zurich, Switzerland

Samiclaus (Santa Claus) is the world's strongest lager at 14 percent alcohol by volume. It is brewed once a year on December 6 in honor of St. Nicholas and released one year later. Samiclaus is a wonderful alternative to brandy.

Yield: 5 gallons (18.9 L)


Final gravity: 1.028-1.034


SRM 21

Original gravity: 1.138-1.144


IBU 29


14% alcohol by volume


Crush and steep in 1 gallon (3.8 L) 150°L (65.5°C) water for 20 minutes:
4eb9b833b529a9ea50ae6d2b6f213089.gif
1 lb. (.45 kg) 65°L German dark crystal malt
½ lb. (.23 kg) German Vienna malt

Alternate Methods

Mini-mash Method: Mash 3 lb. (1.36 kg) German 2-row Pilsner malt and the specialty grains at 150°F (65.5°C) for 90 minutes. Then follow the extract recipe omitting 2.75 lb. (1.25 kg) DME at the beginning of the boil.

All-grain Method: Mash 23.75 lb. (10.8 kg) German 2-row Pilsner malt with the specialty grain at 150°F (65.5°C) for 90 minutes. Add 8 HBU (27% less than the extract recipe) of bittering hops and the candi sugar for 90 minutes of the boil. Add the flavor hops and Irish moss for the last 15 minutes of the boil and the aroma hops for the last 2 minutes.


Strain the grain water into your brew pot. Sparge the grains with ½ gallon (1.9 L) water at 150°F (65.5°C). Add water to the brew pot for 2.5 gallons (9 L) total volume. Bring the water to a boil, remove the pot from the stove, and add:
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15.5 lb. (7 kg) M&F extra-light DME
1 lb. (.45 kg) clear candi sugar
1.5 oz. (42 g) Northern Brewer @ 7.3% AA (11 HBU)
(bittering hop)

Add water until total volume in the brew pot is 4 gallons (15 L). Boil for 45 minutes then add:
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½ oz. (14 g) Tettnanger (flavor hop)
1 tsp. (5 ml) Irish mass

Boil for 13 minutes then add:
4eb9b833b529a9ea50ae6d2b6f213089.gif
½ oz. (14 g) Hallertauer Mittelfrüh (aroma hop)

Boil for 2 minutes, remove pot from the stove, and cool for 15 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gallons (18.9 L). When the wort temperature is under 80°F (26.6°C), pitch your yeast.
4eb9b833b529a9ea50ae6d2b6f213089.gif
Wyeast's 2308 Munich lager yeast
(Ferment at 57-62° [14-17°C] for the first 2 weeks,
then ferment at 42-52°F (6-11°C) for 6 weeks)

Ferment in the primary fermenter 5-7 days or until fermentation slows, then siphon into the secondary fermenter. After 8 weeks add:
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champagne yeast

Ferment at 65°F (18°C). Bottle when fermentation is complete with:
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1¼ cup (300 ml) M&F light DME

Lager the bottles at 47-52°F [8.3-11°C] for 9 to 10 months.

Serve in a brandy snifter at 60°F (16°C).