The IPA 100% Talus recipe :
- Color: Pale and cloudy
- Alcohol: 5.5% proof
- Quantity: 20L
- Bitterness: Moderate
- Difficulty: Moderate
- Brewing time: 5h
- Cost : Medium
Ingredients :
- 5kg of Malt Pale Ale
- 200g of Malt Carapils
- 300g of Flocons d’avoine
- 20g of Talus hops
- 80g of Talus hops
- 100g of Talus hops
- 2 yeast packets Verdant from Lallemand
- Total water volume : 35L (Preferably Sulfate = Chlorure : 1:1)
Talus hops are the Rolling-Beers team’s real favorite !
Brew our 100% Talus IPA recipe
Step 1 :
Heat 20 liters of water to 72°C and pour in the crushed grains. (+ the oat flakes supplied separately).
Stir well to avoid lumps and bring the temperature down to 67°C.
Keep it there for an hour.
With 30 minutes to go, heat 15 liters of rinse water to 77 degrees.
Step 2 :
Once the saccharification hour is over, move on to filtration and rinsing.
Step 3 :
Heat your wort to boiling for 60 minutes.
Put 20g of Talus hops in a Hop Spider or hop bag to infuse as soon as the timer starts.
If you’re using a cooling coil, don’t forget to sterilize it in the wort 15 minutes before the end of the boil.
Once boiling, turn off the heat and add the 80g of Talus.
Leave to infuse for 20 minutes.
Step 4 :
Cool the wort to 19°C and transfer to the fermenter, not forgetting the yeast.
Your initial specific gravity should be around 1.055.
Ferment at this temperature for about 3 weeks.
During the last three days of fermentation, add 100g of Talus hops. You can put them in hop bags, or free in your fermenter.
Over the same period, raise the temperature to 22°C to ensure that fermentation is complete.
Final density with this type of yeast should be around 1.013.
Step 5 :
During bottling, if you have chosen to leave your hops free, then filter your beer by placing a hop spider between your fermenter and your resugaring bucket. Remember to use a silicone tube for this transfer, to avoid as much turbulence as possible.
Add 4 to 5g per L of sugar.