{"id":11293,"date":"2025-06-12T07:32:54","date_gmt":"2025-06-12T06:32:54","guid":{"rendered":"https:\/\/www.rolling-beers.fr\/info\/?p=11293"},"modified":"2025-07-02T12:02:58","modified_gmt":"2025-07-02T11:02:58","slug":"recette-de-sour-orange-sanguine","status":"publish","type":"post","link":"https:\/\/www.rolling-beers.fr\/info\/recette-de-sour-orange-sanguine\/","title":{"rendered":"Recette de Sour orange sanguine"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Recette de Sour Orange Sanguine :<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Couleur :<\/strong> Orang\u00e9e<\/li>\n\n\n\n<li><strong>Alcool :<\/strong> 5% (3.8% avant ajout de fruit) <\/li>\n\n\n\n<li><strong>Quantit\u00e9 :<\/strong> 20L<\/li>\n\n\n\n<li><strong>Amertume :<\/strong> tr\u00e8s faible (&lt;10 IBU)<\/li>\n\n\n\n<li><strong>Temps de brassage :<\/strong> 5h<\/li>\n\n\n\n<li><strong>Difficult\u00e9 :<\/strong> Moyenne<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Ingr\u00e9dients :  <\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Grains : <\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1.8kg de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/malt-de-base\/46-1-malt-pilsen-soufflet.html#\/28-poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">malt Pilsen<\/a><\/li>\n\n\n\n<li>1.2kg de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/ble\/479-72-malt-ble-clair-soufflet.html#\/28-poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">malt de Bl\u00e9 Clair<\/a><\/li>\n\n\n\n<li>300g de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/flocons-homebrew\/6501-179735-flocons-d-avoine.html#\/28-poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">flocons d&rsquo;avoine<\/a><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Houblon (Hopstand 90\u00b0C &#8211; 20 minutes) : <\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50g de houblon <a href=\"https:\/\/www.rolling-beers.fr\/fr\/en-pellets-homebrew\/6747-houblon-yakima-amarillo-50g.html\" target=\"_blank\" rel=\"noreferrer noopener\">Yakima Amarillo<\/a><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Fruits (Fermentation secondaire) :<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1L de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/aromes-naturels\/10819-puree-d-orange-sanguine-boiron-1-litre.html\">pur\u00e9e d&rsquo;orange sanguine Boiron<\/a><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Levure et eau de brassage : <\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 sachet de 11g <a href=\"https:\/\/www.rolling-beers.fr\/fr\/lallemand\/3734-lallemand-wildbrew-philly-sour-11g.html\" target=\"_blank\" rel=\"noreferrer noopener\">Wildbrew Phlly Sour<\/a><\/li>\n\n\n\n<li>1 sachet de 7g de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/kveik-yeastery\/8393-k1-voss-7g-kveik-yeastery.html\" target=\"_blank\" rel=\"noreferrer noopener\">levure K.1 Voss<\/a><\/li>\n\n\n\n<li>Volume d&rsquo;eau total : 27L<\/li>\n\n\n\n<li>Ratio Chlorure\/Sulfate : 2\/1<\/li>\n\n\n\n<li>pH d&#8217;empatage : 5.2.<\/li>\n\n\n\n<li>pH eau de rin\u00e7age id\u00e9al : 6<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><a href=\"https:\/\/www.rolling-beers.fr\/fr\/kits-rolling-beers\/10910-190649-lagertha-sour-orange-sanguine.html#\/8209-concassage-non\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/06\/hellblazer-22-1.jpg\" alt=\"recette de sour orange sanguine\" class=\"wp-image-11766\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/06\/hellblazer-22-1.jpg 500w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/06\/hellblazer-22-1-300x300.jpg 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/06\/hellblazer-22-1-150x150.jpg 150w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/06\/hellblazer-22-1-400x400.jpg 400w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/figure><\/div>\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-1 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-white-color has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/www.rolling-beers.fr\/fr\/kits-rolling-beers\/10910-190649-lagertha-sour-orange-sanguine.html#\/8209-concassage-non\" style=\"background-color:#6aa4c6\" target=\"_blank\" rel=\"noreferrer noopener\">Achetez le kit Sour orange sanguine<\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Brassez notre recette de Sour orange sanguine pas \u00e0 pas :<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 1 : <\/h4>\n\n\n\n<p>Versez 12.5 litres d&rsquo;eau dans votre cuve et programmez la chauffe \u00e0 72\u00b0C.<\/p>\n\n\n\n<p>Ajoutez vos grains et remuez bien pour \u00e9viter les grumeaux. Continuez jusqu&rsquo;\u00e0 ce que la temp\u00e9rature descende \u00e0 67\u00b0C.<\/p>\n\n\n\n<p>Maintenez la pendant 60 minutes.<\/p>\n\n\n\n<p>En parall\u00e8le, faites chauffer 14.5 litres d&rsquo;eau \u00e0 77\u00b0C.<\/p>\n\n\n\n<p>Une fois l&rsquo;heure de saccharification termin\u00e9e, faites monter la temp\u00e9rature \u00e0 75\u00b0C pour un Mash-Out de 10 minutes.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 2 : <\/h4>\n\n\n\n<p>Une fois le Mash-Out termin\u00e9, passez \u00e0 la filtration et au rin\u00e7age.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 3 :<\/h4>\n\n\n\n<p>Mettez votre cuve en chauffe pour proc\u00e9der \u00e0 une \u00e9bullition de 60 minutes.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 4 : <\/h4>\n\n\n\n<p>Une fois le chrono termin\u00e9, int\u00e9grez un sachet de 50g d&rsquo;amarillo et laissez infuser 20 minutes. <\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>Ce houblon l\u00e9g\u00e8rement r\u00e9sineux va surtout apporter de belles notes d&rsquo;agrumes (et, principalement, d&rsquo;orange). Il s&rsquo;accordera tr\u00e8s bien avec la kveik Voss qui produit \u00e9galement un beau bouquet orang\u00e9. Le tout soutiendra parfaitement la pur\u00e9e d&rsquo;orange sanguine que vous ajouterez en fin de fermentation.<\/p>\n<\/blockquote>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 5 :<\/h4>\n\n\n\n<p>Refroidissez le mo\u00fbt \u00e0 24\/25\u00b0C. Prenez la densit\u00e9, qui devrait se situer \u00e0 1.037, et transf\u00e9rez en fermenteur.<\/p>\n\n\n\n<p>Dans un premier temps, int\u00e9grez uniquement la Philly Sour. Elle va produire l&rsquo;acidit\u00e9 avant d&rsquo;attaquer la fermentation. <\/p>\n\n\n\n<p>Vous la laisserez 3 \u00e0 4 jours, puis vous ajouterez la Kveik Voss. <\/p>\n\n\n\n<p>Au bout de 2 semaines \u00e0 25\u00b0C, (ou lorsqu&rsquo;une densit\u00e9 de 1.008 sera atteinte), vous allez int\u00e9grer la pur\u00e9e d&rsquo;orange sanguine. Vous laisserez le tout fermenter 2 semaines suppl\u00e9mentaire. Les pur\u00e9es Boiron n&rsquo;ont pas besoin d&rsquo;\u00eatre st\u00e9rilis\u00e9es, vous pourrez l&rsquo;ajouter directement.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 6 : <\/h4>\n\n\n\n<p>Une fois la bi\u00e8re et la pur\u00e9e enti\u00e8rement ferment\u00e9es, nous vous conseillons d&rsquo;effectuer un cold crash si vous \u00eates \u00e9quip\u00e9s. <\/p>\n\n\n\n<p>Une fois fait, proc\u00e9dez \u00e0 l&#8217;embouteillage en ajoutant 6 \u00e0 7g\/l de sucre.<\/p>\n\n\n\n<p>Pour la team iso, carbonatez \u00e0 2.4\/2.5 Vol de CO2.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Conclusion : <\/h2>\n\n\n\n<p>Cette sour en co-pitch a \u00e9t\u00e9 pens\u00e9e pour la fraicheur avant tout. Si elle aurait pu \u00eatre faite uniquement \u00e0 la philly sour, la levure Voss va surtout venir apporter ses tr\u00e8s beaux ar\u00f4mes d&rsquo;orange. Et non, elle ne sert pas qu&rsquo;\u00e0 faire des IPA ! <\/p>\n\n\n\n<p>Dans cette sour, tous les \u00e9l\u00e9ments convergent pour mettre en avant l&rsquo;orange et, surtout, la gourmandise de l&rsquo;orange sanguine avec un punch acidul\u00e9 et frais, parfait pour l&rsquo;\u00e9t\u00e9. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Sour Orange Sanguine : Ingr\u00e9dients : Grains : Houblon (Hopstand 90\u00b0C &#8211; 20 minutes) : Fruits (Fermentation secondaire) : Levure et eau de brassage : Brassez notre recette de Sour orange sanguine pas \u00e0 pas : Etape 1 : Versez 12.5 litres d&rsquo;eau dans votre cuve et programmez la chauffe \u00e0 72\u00b0C. Ajoutez &hellip; <\/p>\n","protected":false},"author":4,"featured_media":11768,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[89],"tags":[],"class_list":["post-11293","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-de-biere"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette de Sour orange sanguine<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez notre recette de sour orange sanguine. 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