Recipe for Mot pour rire by Fauve

Posted on 19 March 2023, by Juls

Categories:

Brewing recipes

Mot pour rire by Fauve Recipe :

Color : Pale and cloudy
Alcohol content : 5%.
Quantity : 20L
Bitterness : Mild
Brewing time : 6h
Difficulty : High

Ingredients

Buy Mot Pour Rire kit

Brew the recipe for Mot pour rire by Fauve

Step 1

Heat 20 liters of water to 74°C and pour in the crushed grains.

Stir well, and don’t hesitate to crush any lumps against the sides of the tank. Continue until you reach a temperature of 69°C. Maintain this temperature for 1 hour.

At the same time, heat 11 liters of water to 77°C.

Once the hour of saccharification is over, raise the temperature to 75°C. This is called the Mash-Out. See our article on Mash-Out to learn more about this step.

Step 2

Once the Mash-Out is complete, move on to filtration and rinsing.

Step 3

Heat your tank for a one-hour boil.

No hops will be added during this stage, as we want to emphasize the aromatics in this Fauve recipe, and we want it to be very smooth !

Step 4

Once boiling is complete, apply a very small cooling shot to bring the temperature down to 85°C. Turn off the chill and add your two 35 grams of Citra and Idaho 7 for 30 minutes. Don’t add the hops directly after boiling, to avoid extracting too much bitterness.

Step 5

After 30 minutes, cool your wort to 20°C, transfer to a fermenter and don’t forget the yeast!

Initial density should be around 1.055.

Maintain 20°C throughout fermentation.

Step 6

3 days after the start of fermentation, proceed with the first Dry Hop. Integrate the two 45g portions of Citra and Idaho 7 as quickly and smoothly as possible. Preferably, leave the pellets loose, not in socks.

10 days later, make your second dry hop with your last 60g of hops. As with the first dry hop, integrate it without socks and as quickly as possible to avoid contact with oxygen.

To make sure fermentation is complete, you can raise the temperature to 22°C for 4 days. Final density should be around 1.014.

Step 7

Once fermentation is complete, don’t try to remove the hops. If you have the necessary equipment, cold crash the hops to near 0°C for at least 3 days.

This will allow the hops to settle to the bottom of the fermenter, and prevent any particles from ending up in your bottles.

Step 8

Add 5g/l of sugar at bottling. To minimize the risk of oxidation, fill your bottles to the brim. Don’t be afraid 😉

Advice from Antoine and Cyprien, founders of Fauve

The beer is impregnated at 69°C to give it body.

No bittering hops are used, as the emphasis in this beer is on aromatics. Hopping is only done off-flame, and it’s important to lower the temperature to 85°C before adding the hops, so as not to extract too much bitterness.

The first Dry Hop takes place 3 days after inoculation, and the next a week later. The risk of oxidation is high with such high hopping, so don’t remove the first dry hop (or the second, for that matter). It’s possible to have a very slight hop burn, but it’s minimal and much better than an oxidized beer.

To avoid the risk of oxidation, limit unnecessary movements and transfers. Also, fill your bottles to the brim.

For better extraction of hop aromas, don’t put them in socks – leave them loose! If you have the equipment, make a 3-day cold crash as close to 0°C as possible. This will allow the hops to settle well at the bottom of the tank, and avoid getting particles in your bottles.

As soon as your bottles have reached an acceptable level of carbonation, put the whole batch in the fridge. It takes up space, but it’s the only way to slow down the aging process.

For those who want to go one step further, try aiming for 150ppm (mg/L) chloride and 75ppm (mg/L) sulfate.

A word about the brewery

Originally, Fauve was the brainchild of two friends, Antoine and Cyprien, brought together by their passion for Craft beer. In order to offer ever greater diversity and never limit itself, Fauve offers only ephemeral, modern, deliberately radical and uncomplicated beers.