{"id":616,"date":"2015-11-12T22:30:23","date_gmt":"2015-11-12T21:30:23","guid":{"rendered":"https:\/\/biere.alereno.org\/?p=616"},"modified":"2015-11-12T22:30:23","modified_gmt":"2015-11-12T21:30:23","slug":"brassin-n27-une-belgian-trappist-biere-de-noel","status":"publish","type":"post","link":"https:\/\/biere.alereno.org\/?p=616","title":{"rendered":"Brassin n\u00b027 : Une \u00ab\u00a0belgian Trappist\u00a0\u00bb bi\u00e8re de no\u00ebl"},"content":{"rendered":"

Ben oui, c’est bient\u00f4t no\u00ebl… Du coup, j’ai command\u00e9 une recette chez B&R. On verra ce que ca donne. Y’a un peu d’orange, et du sucre candy. Une levure Safale Abbaye pour le style trappiste. Levure qui a d’ailleurs ferment\u00e9 le tout en un temps record.<\/p>\n

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\n\n\n\n\n\n\n\n\n\n\n
Amt<\/b><\/th>\n Name<\/b><\/th>\n Type<\/b><\/th>\n #<\/b><\/th>\n %\/IBU<\/b><\/th>\n<\/tr>\n
7,00 kg<\/td>\nPilsner (Weyermann) (3,3 EBC)<\/td>\nGrain<\/td>\n1<\/td>\n50,9 %<\/td>\n<\/tr>\n
5,00 kg<\/td>\nMunich I (Weyermann) (14,0 EBC)<\/td>\nGrain<\/td>\n2<\/td>\n36,4 %<\/td>\n<\/tr>\n
0,50 kg<\/td>\nCaramunich III (Weyermann) (139,9 EBC)<\/td>\nGrain<\/td>\n3<\/td>\n3,6 %<\/td>\n<\/tr>\n
1,25 kg<\/td>\nCandi Sugar, Amber (147,8 EBC)<\/td>\nSugar<\/td>\n4<\/td>\n9,1 %<\/td>\n<\/tr>\n
25,00 g<\/td>\nMagnum [12,00 %] – Boil 60,0 min<\/td>\nHop<\/td>\n5<\/td>\n13,5 IBUs<\/td>\n<\/tr>\n
100,00 g<\/td>\nOrange Peel, Sweet (Boil 5,0 mins)<\/td>\nSpice<\/td>\n6<\/td>\n–<\/td>\n<\/tr>\n
60,00 g<\/td>\nSaaz [3,75 %] – Boil 2,0 min<\/td>\nHop<\/td>\n7<\/td>\n0,9 IBUs<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Caract\u00e9ristiques<\/h3>\n