{"id":640,"date":"2016-01-17T22:40:04","date_gmt":"2016-01-17T21:40:04","guid":{"rendered":"https:\/\/biere.alereno.org\/?p=640"},"modified":"2016-01-17T22:44:07","modified_gmt":"2016-01-17T21:44:07","slug":"brassin-n30-witbier-iv","status":"publish","type":"post","link":"https:\/\/biere.alereno.org\/?p=640","title":{"rendered":"Brassin n\u00b030 : Witbier IV"},"content":{"rendered":"<h2>Une multic\u00e9r\u00e9ale pour le p&rsquo;tit-d\u00e9j \ud83d\ude09<\/h2>\n<p>Je suis reparti sur la base de ma recette de <a href=\"https:\/\/biere.alereno.org\/?p=536\">Witbier <\/a>qui avait \u00e9t\u00e9 bien appr\u00e9ci\u00e9e (la 19, puis la <a href=\"https:\/\/biere.alereno.org\/?p=601\">23<\/a>). J&rsquo;ai tout de m\u00eame apport\u00e9 4 modifications :<\/p>\n<ul>\n<li>L&rsquo;utilisation de malt de seigle et de flocon d&rsquo;avoine pendant le brassage. En plus\u00a0du malt d&rsquo;orge, du malt de bl\u00e9 et des flocons de bl\u00e9, que j&rsquo;utilisais d\u00e9j\u00e0.<\/li>\n<li>L&rsquo;utilisation d&rsquo;une levure <a href=\"https:\/\/www.wyeastlab.com\/com_b_yeaststrain_detail.cfm?ID=135\">Weihenstephan Weizen<\/a> typique des blanches allemandes, bien que le style Witbier ne soit pas du tout dans l&rsquo;esprit allemand.<\/li>\n<li>Une temp\u00e9rature de fermentation assez basse, vers 17,5\u00b0C.<\/li>\n<li>Des houblons diff\u00e9rents : du Hallertau Blanc pendant l&rsquo;\u00e9bullition et un dry hopping au Cascade directement dans la cuve.<\/li>\n<\/ul>\n<p>Verdict : pas encore test\u00e9 gazeux, mais prometteur juste avant embouteillage.<\/p>\n<table class=\"BeerSmithTable\" width=\"100%\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<th align=\"left\" width=\"22%\"><b> Amt<\/b><\/th>\n<th align=\"left\" width=\"50%\"><b> Name<\/b><\/th>\n<th align=\"left\" width=\"11%\"><b> Type<\/b><\/th>\n<th align=\"left\" width=\"4%\"><b> #<\/b><\/th>\n<th align=\"left\" width=\"11%\"><b> %\/IBU<\/b><\/th>\n<\/tr>\n<tr>\n<td align=\"left\">8,50 kg<\/td>\n<td align=\"left\">Pilsner (Weyermann) (3,3 EBC)<\/td>\n<td align=\"left\">Grain<\/td>\n<td align=\"left\">1<\/td>\n<td align=\"left\">67,0 %<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">2,50 kg<\/td>\n<td align=\"left\">Wheat Malt, Pale (Weyermann) (3,9 EBC)<\/td>\n<td align=\"left\">Grain<\/td>\n<td align=\"left\">2<\/td>\n<td align=\"left\">19,7 %<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">1,00 kg<\/td>\n<td align=\"left\">Rye Malt (Weyermann) (5,9 EBC)<\/td>\n<td align=\"left\">Grain<\/td>\n<td align=\"left\">3<\/td>\n<td align=\"left\">7,9 %<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">0,34 kg<\/td>\n<td align=\"left\">Oats, Flaked (2,0 EBC)<\/td>\n<td align=\"left\">Grain<\/td>\n<td align=\"left\">4<\/td>\n<td align=\"left\">2,7 %<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">0,34 kg<\/td>\n<td align=\"left\">Wheat, Flaked (3,2 EBC)<\/td>\n<td align=\"left\">Grain<\/td>\n<td align=\"left\">5<\/td>\n<td align=\"left\">2,7 %<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">25,00 g<\/td>\n<td align=\"left\">Hallertau Blanc [9,00 %] &#8211; Boil 50,0 min<\/td>\n<td align=\"left\">Hop<\/td>\n<td align=\"left\">6<\/td>\n<td align=\"left\">9,4 IBUs<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">65,00 g<\/td>\n<td align=\"left\">Hallertau Blanc [9,00 %] &#8211; Boil 5,0 min<\/td>\n<td align=\"left\">Hop<\/td>\n<td align=\"left\">7<\/td>\n<td align=\"left\">5,1 IBUs<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">50,00 g<\/td>\n<td align=\"left\">Coriander Seed (Boil 5,0 mins)<\/td>\n<td align=\"left\">Spice<\/td>\n<td align=\"left\">8<\/td>\n<td align=\"left\">&#8211;<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">40,00 g<\/td>\n<td align=\"left\">Orange Peel, Bitter (Boil 5,0 mins)<\/td>\n<td align=\"left\">Spice<\/td>\n<td align=\"left\">9<\/td>\n<td align=\"left\">&#8211;<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">2,0 pkg<\/td>\n<td align=\"left\">Safbrew Wheat (DCL\/Fermentis #WB-06) [50,28 ml]<\/td>\n<td align=\"left\">Yeast<\/td>\n<td align=\"left\">10<\/td>\n<td align=\"left\">&#8211;<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">100,00 g<\/td>\n<td align=\"left\">Cascade [8,00 %] &#8211; Dry Hop 4,0 Days<\/td>\n<td align=\"left\">Hop<\/td>\n<td align=\"left\">11<\/td>\n<td align=\"left\">0,0 IBUs<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3>Caract\u00e9ristiques<\/h3>\n<ul>\n<li>Brass\u00e9e le 3 janvier\u00a02016<\/li>\n<li>Fermentation primaire 4 jours, et 5 jours de cold crash<\/li>\n<li>Mise en bouteille le 16 janvier 2016<\/li>\n<li>Style :\u00a0Witbier<\/li>\n<li>Taux d\u2019alcool : \u00a05,4%<\/li>\n<li>Amertume : 14 IBU<\/li>\n<li>Gravit\u00e9 : Avant fermentation 1050, apr\u00e8s 1010.<\/li>\n<li>Quantit\u00e9e : 55l ?<\/li>\n<li>Capsule :\u00a0Bleu ciel<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Une multic\u00e9r\u00e9ale pour le p&rsquo;tit-d\u00e9j \ud83d\ude09 Je suis reparti sur la base de ma recette de Witbier qui avait \u00e9t\u00e9 bien appr\u00e9ci\u00e9e (la 19, puis la 23). J&rsquo;ai tout de m\u00eame apport\u00e9 4 modifications : L&rsquo;utilisation de malt de seigle et de flocon d&rsquo;avoine pendant le brassage. En plus\u00a0du malt d&rsquo;orge, du malt de bl\u00e9 &hellip; <a href=\"https:\/\/biere.alereno.org\/?p=640\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Brassin n\u00b030 : Witbier IV<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/biere.alereno.org\/index.php?rest_route=\/wp\/v2\/posts\/640"}],"collection":[{"href":"https:\/\/biere.alereno.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/biere.alereno.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/biere.alereno.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/biere.alereno.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=640"}],"version-history":[{"count":4,"href":"https:\/\/biere.alereno.org\/index.php?rest_route=\/wp\/v2\/posts\/640\/revisions"}],"predecessor-version":[{"id":644,"href":"https:\/\/biere.alereno.org\/index.php?rest_route=\/wp\/v2\/posts\/640\/revisions\/644"}],"wp:attachment":[{"href":"https:\/\/biere.alereno.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/biere.alereno.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/biere.alereno.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}