{"id":15059,"date":"2024-11-07T08:19:00","date_gmt":"2024-11-07T07:19:00","guid":{"rendered":"https:\/\/www.rolling-beers.fr\/info\/?p=15059"},"modified":"2026-06-03T09:53:55","modified_gmt":"2026-06-03T08:53:55","slug":"french-ipa-recipe-pythagore","status":"publish","type":"post","link":"https:\/\/www.rolling-beers.fr\/info\/en\/french-ipa-recipe-pythagore\/","title":{"rendered":"French IPA recipe : \u00ab\u00a0Pythagore\u00a0\u00bb"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">The French IPA Recipe: Pythagore<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Color:<\/strong> Golden <\/li>\n\n\n\n<li><strong>Alcohol:<\/strong> 6.3% <\/li>\n\n\n\n<li><strong>Batch Size:<\/strong> 20\u202fL <\/li>\n\n\n\n<li><strong>Bitterness:<\/strong> Present <\/li>\n\n\n\n<li><strong>Difficulty:<\/strong> Moderate <\/li>\n\n\n\n<li><strong>Brew Time:<\/strong> 5 hours<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients :<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4kg <a href=\"https:\/\/www.rolling-beers.fr\/fr\/malt-de-base\/46-1-malt-pilsner.html#\/28-poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">Pilsner Malt<\/a><\/li>\n\n\n\n<li>1kg  <a href=\"https:\/\/www.rolling-beers.fr\/fr\/seigle\/795-133-malt-de-seigle-weyermann.html#\/28-poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">Rye Malt<\/a><\/li>\n\n\n\n<li>500g <a href=\"https:\/\/www.rolling-beers.fr\/fr\/malts-1kg-et-5kg\/5845-115781-malt-golden-naked-oat-simpsons.html#\/28-poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">Golden Naked Oats<\/a><\/li>\n\n\n\n<li>15g <a href=\"https:\/\/www.rolling-beers.fr\/fr\/en-cones\/6613-houblon-en-cones-teorem.html\">Barbe Rouge Hop<\/a> (Ebullition : 60min)<\/li>\n\n\n\n<li>20g <a href=\"https:\/\/www.rolling-beers.fr\/fr\/en-cones\/6613-houblon-en-cones-teorem.html\">Barbe Rouge Hop<\/a> (Ebullition : 10min)<\/li>\n\n\n\n<li>45g <a href=\"https:\/\/www.rolling-beers.fr\/fr\/en-cones\/6613-houblon-en-cones-teorem.html\">Barbe Rouge Hop<\/a> (Hopstand : 20 min)<\/li>\n\n\n\n<li>40g <a href=\"https:\/\/www.rolling-beers.fr\/fr\/houblons-en-pellets\/12441-houblon-en-pellets-teorem-t45.html\" target=\"_blank\" rel=\"noreferrer noopener\">Teorem T45 Hop<\/a> (Hopstand 20 min)<\/li>\n\n\n\n<li>20g <a href=\"https:\/\/www.rolling-beers.fr\/fr\/en-cones\/6613-houblon-en-cones-teorem.html\">Barbe Rouge Hop<\/a> (Dry Hop fermentation secondaire)<\/li>\n\n\n\n<li>60g <a href=\"https:\/\/www.rolling-beers.fr\/fr\/en-cones\/6613-houblon-en-cones-teorem.html\"><\/a><a href=\"https:\/\/www.rolling-beers.fr\/fr\/houblons-en-pellets\/12441-houblon-en-pellets-teorem-t45.html\" target=\"_blank\" rel=\"noreferrer noopener\">Teorem T45 Hop<\/a> (Dry Hop fermentation secondaire)<\/li>\n\n\n\n<li>2 packets of yeast <a href=\"https:\/\/www.rolling-beers.fr\/fr\/lallemand\/3922-lallemand-farmhouse-11g.html\">Lallemand Farmhouse<\/a><\/li>\n\n\n\n<li>Total water volume: 31\u202fL (Preferably sulfate &gt; chloride: 2:1)<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/11\/hellblazer-50.jpg\" alt=\"recette de french IPA\" class=\"wp-image-9601\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/11\/hellblazer-50.jpg 500w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/11\/hellblazer-50-300x300.jpg 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/11\/hellblazer-50-150x150.jpg 150w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/11\/hellblazer-50-400x400.jpg 400w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/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\/tous-les-kits-20l\/6614--pythagore-french-ipa-100-teorem.html\" style=\"background-color:#6aa4c6\" target=\"_blank\" rel=\"noreferrer noopener\">Discover the brewing kit !<\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Brew our French IPA recipe \u201cPythagore\u201d:<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Step 1:<\/h4>\n\n\n\n<p>In your mash tun, heat <strong>19\u202fL of water to 70\u202f\u00b0C<\/strong> and add the crushed grains.<\/p>\n\n\n\n<p>Stir well to fully soak the malt, and don\u2019t hesitate to break up any clumps against the sides of the vessel.<\/p>\n\n\n\n<p>Mix until the temperature drops to <strong>64\u202f\u00b0C<\/strong>, then hold it there for <strong>1 hour<\/strong>.<\/p>\n\n\n\n<p>Meanwhile, heat <strong>12\u202fL of water to 75\u202f\u00b0C<\/strong>.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 2:<\/h4>\n\n\n\n<p>If possible, perform a <strong>10\u2011minute mash\u2011out at 75\u202f\u00b0C<\/strong>.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 3:<\/h4>\n\n\n\n<p>Proceed with <strong>lautering and sparging<\/strong>.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 4:<\/h4>\n\n\n\n<p>Bring your wort to a boil for <strong>60 minutes<\/strong>.<\/p>\n\n\n\n<p>Add <strong>15\u202fg of Barbe Rouge<\/strong> at the start of the boil.<\/p>\n\n\n\n<p>With <strong>10 minutes remaining<\/strong>, add <strong>20\u202fg<\/strong> of the same hop.<\/p>\n\n\n\n<p>Once the boil is finished, add <strong>45\u202fg of Barbe Rouge<\/strong> and <strong>40\u202fg of Teorem T45<\/strong>. Let them steep for <strong>a full 20 minutes<\/strong>.<\/p>\n\n\n\n<p>If you are cooling your wort with an immersion chiller, remember to <strong>sterilize it in the wort during the last 15 minutes of the boil<\/strong>.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 5:<\/h4>\n\n\n\n<p>Cool the wort to <strong>20\u202f\u00b0C<\/strong> and transfer it to the fermenter, adding the yeast.<\/p>\n\n\n\n<p>The expected original gravity is <strong>around 1.058<\/strong>.<\/p>\n\n\n\n<p>Ferment at <strong>20\u202f\u00b0C for 4 weeks<\/strong>. Then raise the temperature to <strong>22\u201323\u202f\u00b0C<\/strong> for a final week.<\/p>\n\n\n\n<p>Finally, <strong>3 days before bottling<\/strong>, add <strong>20\u202fg of Barbe Rouge<\/strong> and <strong>60\u202fg of Teorem T45<\/strong>.<\/p>\n\n\n\n<p>The final gravity should be <strong>around 1.011<\/strong>.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Step 6:<\/strong><\/h4>\n\n\n\n<p>Sterilize <strong>7\u202fg\/L of sugar<\/strong> (in a bit of water) for bottling.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Conclusion :<\/h2>\n\n\n\n<p>This Belgian\u2011IPA\u2011inspired recipe highlights the superb aromatic qualities of the Barbe Rouge and Teorem hop duo. Barbe Rouge brings raspberry, spice and citrus notes, but Teorem clearly takes center stage. Used here in <strong>T45 pellets<\/strong> \u2014 half the vegetal matter for twice the aroma \u2014 it fully expresses its fruity character, with beautiful pineapple and citrus notes. We chose to reinforce its spicy dimension to give the beer even more depth.<\/p>\n\n\n\n<p>To achieve this, we incorporated a generous proportion of rye and selected <strong>Lallemand Farmhouse yeast<\/strong>. Rye, naturally spicy, enriches Teorem\u2019s profile while adding complexity to the malt base. As for the yeast, it only develops its full saison\u2011like character above <strong>27\u202f\u00b0C<\/strong>; at <strong>20\u202f\u00b0C<\/strong>, it provides good attenuation and a light phenolic profile that pairs perfectly with the hop\u2019s spicy notes.<\/p>\n\n\n\n<p>Golden Naked Oats contribute texture and roundness. Their proteins help create a dense, slightly ivory foam. And since texture is an essential part of this beer\u2019s identity, we opted for a bitterness that is present but controlled. To enhance it, we recommend a water profile with <strong>2 to 3 times more sulfates than chlorides<\/strong>, as well as a <strong>mash pH around 5.1<\/strong>.<\/p>\n\n\n\n<p>If you\u2019re a beginner, don\u2019t worry: these water adjustments are optimizations, not mandatory steps. The most important thing is to enjoy the process\u2026 and the unique character of this recipe.<\/p>\n\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-2 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\/tous-les-kits-20l\/6614--pythagore-french-ipa-100-teorem.html\" style=\"background-color:#6aa4c6\" target=\"_blank\" rel=\"noreferrer noopener\">Brew the beer !<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The French IPA Recipe: Pythagore Ingredients : Brew our French IPA recipe \u201cPythagore\u201d: Step 1: In your mash tun, heat 19\u202fL of water to 70\u202f\u00b0C and add the crushed grains. Stir well to fully soak the malt, and don\u2019t hesitate to break up any clumps against the sides of the vessel. Mix until the temperature &hellip; <\/p>\n","protected":false},"author":4,"featured_media":9828,"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":[41],"tags":[],"class_list":["post-15059","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brewing-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>French IPA recipe : &quot;Pythagore&quot;<\/title>\n<meta name=\"description\" content=\"Discover the 7th Alsatian hop through this superb French IPA recipe \u2014 100% French. 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