La bière des bonhommes - Beer Recipe - Brewer's Friend

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La bière des bonhommes

4129 calories 363.2 g 8 L
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 13 liters (ending kettle volume)
Pre Boil Size: 17.7 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Christophe
Calories: 4129 calories (Per 8L)
Carbs: 363.2 g (Per 8L)
Created: Friday February 14th 2025
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OG: 1.063 FG: 1.011 ABV: 6.8% IBU: 42

1.056
1.010
6.1%
45.3
8.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Castle Malting - Château Pale Ale2 kg Château Pale Ale 38 3.4 58.8%
0.60 kg Weyermann - Vienna Malt0.6 kg Vienna Malt 37 3.5 17.6%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 14.7%
0.20 kg Castle Malting - Château Cara Gold0.2 kg Château Cara Gold 34 45 5.9%
0.10 kg Weyermann - Carapils0.1 kg Carapils 34.5 2.1 2.9%
3.40 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mosaic20 g Mosaic Hops Pellet 11.1 Boil 10 min 17 25%
20 g Citra20 g Citra Hops Pellet 11 Boil 10 min 16.85 25%
20 g Citra20 g Citra Hops Pellet 13 Whirlpool at 80 °C 20 min 6.2 25%
20 g Mosaic20 g Mosaic Hops Pellet 11.1 Whirlpool at 80 °C 20 min 5.29 25%
80 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
7.70 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 L sacch rest Strike 70 °C 65 °C 60 min
mash-out Temperature 65 °C 77 °C 15 min
Quick Water Requirements
Water Liters
Total strike volume 22
Mash volume with grains 24.2
Grain absorption losses -3.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.9 L) 17.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 11.8 L) 13
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 12.8
Total: 22  
Equipment Profile Used: System Default
 
Notes

https://www.youtube.com/watch?v=Wre4XX7cFko

Fermentables
2.659kg / 5.86lbs - Maris Otter Malt 5.9 EBC (60%)
753g / 26.56oz - Vienna 5.5 EBC (17%)

665g / 23.45oz - Oats, Flaked 2 EBC (15%)

222g / 7.83oz - Crystal malt 20 EBC (5%)
133g / 4.69oz - Carapils 4 EBC (3%)

Mash Profile

65°C/149°F - 60 min - Mash In
75°C/167°F - 10 min - Mash Out




Hops
10 min Centennial - (13 IBU)
10 min Mosaic - (18 IBU)

Hop Stand
20 min hopstand @ 80 °C

20 min 80 °C Centennial (4 IBU)
20 min 80 °C Mosaic (6 IBU)


Dry Hops
3 days - 50g / 1.76oz - Centennial
3 days - 50g / 1.76oz - Mosaic


Miscellaneous
10 min - Boil - 1 items - Yeast Nutrients

Yeast
1 pkg - Lallemand Verdant

Fermentation Profile

19 °C/ 66°F - 5 days -
Primary
22°C/ 72°F - 3 days - Primary

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  • Last Updated: 2025-02-15 09:25 UTC