{"id":5859,"date":"2024-10-25T14:34:53","date_gmt":"2024-10-25T13:34:53","guid":{"rendered":"https:\/\/www.rolling-beers.fr\/info\/?p=5859"},"modified":"2025-04-24T10:40:38","modified_gmt":"2025-04-24T09:40:38","slug":"recette-de-barley-wine-epice","status":"publish","type":"post","link":"https:\/\/www.rolling-beers.fr\/info\/recette-de-barley-wine-epice\/","title":{"rendered":"Recette de Barley Wine \u00e9pic\u00e9 : Mr. Gingerbeer"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">La recette de barley wine \u00e9pic\u00e9 :<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Couleur : Ambr\u00e9e<\/li>\n\n\n\n<li>Alcool : 9.5%<\/li>\n\n\n\n<li>Quantit\u00e9 : 16L<\/li>\n\n\n\n<li>Amertume : Douce<\/li>\n\n\n\n<li>Difficult\u00e9 : Elev\u00e9e<\/li>\n\n\n\n<li>Temps de brassage : 7h<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Ingr\u00e9dients :<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>7.5kg de&nbsp;<a href=\"https:\/\/www.rolling-beers.fr\/fr\/malt-de-base\/986-22-finest-maris-otter-ale-malt-uk-6ebc.html#\/28-poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">Malt Maris Otter<\/a><\/li>\n\n\n\n<li>60g de <a href=\"https:\/\/www.rolling-beers.fr\/de\/hopfenzapfen-homebrew\/598-rohhopfen-east-kent-goldings.html\">Houblon en c\u00f4nes East Kent Goldings<\/a><\/li>\n\n\n\n<li>3 paquets de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/lallemand\/923-346-lallemand-nottingham.html#\/poids-11g?fast_search=fs\" target=\"_blank\" rel=\"noreferrer noopener\">Levure Nottingham<\/a><\/li>\n\n\n\n<li>Une cuill\u00e8re \u00e0 soupe de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/autres-additifs\/995-sels-nutritifs-wyeast-pour-levures-42g.html\" target=\"_blank\" rel=\"noreferrer noopener\">nutriments pour levure<\/a> (facultatif)<\/li>\n\n\n\n<li>4g de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/epices\/2743-1301-racine-de-gingembre-coupee.html#\/161-poids-30g\">racine de gingembre coup\u00e9e<\/a> (ou 20g de gingembre frais)<\/li>\n\n\n\n<li>8g de canelle<\/li>\n\n\n\n<li>5g de muscade<\/li>\n\n\n\n<li>Volume d&rsquo;eau total : 37L (De pr\u00e9f\u00e9rence Sulfate &lt; Chlorure : 1:2)<\/li>\n\n\n\n<li><\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/10\/hellblazer-48.png\" alt=\"\" class=\"wp-image-9568\" style=\"object-fit:cover;width:600px;height:600px\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/10\/hellblazer-48.png 500w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/10\/hellblazer-48-300x300.png 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/10\/hellblazer-48-150x150.png 150w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/10\/hellblazer-48-400x400.png 400w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure><\/div>\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Envie de brasser cette recette ?<\/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-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\/6593-mr-gingerbeer-barley-wine-epice.html\" style=\"background-color:#6aa4c6\">Achetez le kit ! <\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Brassez notre recette de Barley wine \u00e9pic\u00e9 pas \u00e0 pas :<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 1 :<\/h4>\n\n\n\n<p>Faites chauffer 24 litres d&rsquo;eau \u00e0 72\u00b0C et versez dedans le grain concass\u00e9.<\/p>\n\n\n\n<p>Remuez bien pour \u00e9viter les grumeaux. La temp\u00e9rature devrait baisser \u00e0 66\u00b0C, maintenez l\u00e0 pendant une heure.<\/p>\n\n\n\n<p>En parall\u00e8le, faites chauffer 13 litres d\u2019eau de rin\u00e7age \u00e0 77\u00b0C.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 2 :<\/h4>\n\n\n\n<p>Pendant la saccharification, faites bouillir 40 \u00e0 50cl d&rsquo;eau dans une casserole pendant 10 minutes. Mettez cette eau st\u00e9rilis\u00e9e dans un bol pr\u00e9alablement d\u00e9sinfect\u00e9. Recouvrez ce bol d&rsquo;une feuille d&rsquo;aluminium et laissez le refroidir \u00e0 temp\u00e9rature ambiante.<\/p>\n\n\n\n<p>Cette eau servira \u00e0 r\u00e9hydrater la levure. Ce sera indispensable sur cette bi\u00e8re vu la densit\u00e9 initiale pr\u00e9vue. Lorsque vous arriverez au moment de l&rsquo;ensemencement, la temp\u00e9rature de l&rsquo;eau devrait se situer aux alentours de 30\u00b0C.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 3 :<\/h4>\n\n\n\n<p>Une fois l\u2019heure de saccharification termin\u00e9e, faites un Mash-Out. Pour cela, montez la temp\u00e9rature de votre brassin \u00e0 75\u00b0C et maintenez la pendant 10 minutes.<\/p>\n\n\n\n<p>Pour en savoir plus sur le Mash-Out, n&rsquo;h\u00e9sitez pas \u00e0 consulter notre article d\u00e9di\u00e9 \u00e0 l&#8217;empatage.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 4 :<\/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 5 :<\/h4>\n\n\n\n<p>Mettez ensuite votre mo\u00fbt \u00e0 chauffer pour proc\u00e9der \u00e0 une \u00e9bullition de 120 minutes. Si vous utilisez une application de brassage, vous pouvez m\u00eame recalculer vos quantit\u00e9s d&rsquo;eau pour proc\u00e9der \u00e0 une \u00e9bullition de 3h, le r\u00e9sultat sera encore meilleur.<\/p>\n\n\n\n<p>Faites infuser le houblon sur la derni\u00e8re heure d&rsquo;\u00e9bullition.<\/p>\n\n\n\n<p>A 15 minutes de la fin, ajoutez des nutriments pour levures.<\/p>\n\n\n\n<p>Enfin, int\u00e9grez vos \u00e9pices \u00e0 10 minutes de la fin du chrono.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 6 :<\/h4>\n\n\n\n<p>Avant ou pendant le refroidissement de votre mout, r\u00e9hydratez vos levures. Pour cela, prenez votre bol d&rsquo;eau pr\u00e9 bouillie. La temp\u00e9rature devrait maintenant se situer \u00e0 environ 30\u00b0C.<\/p>\n\n\n\n<p>Versez vos 3 sachets de levures dans l&rsquo;eau. Ne remuez pas. Recouvrez votre bol d&rsquo;une feuille d&rsquo;aluminium et attendez 15 minutes.<\/p>\n\n\n\n<p>Ce quart d&rsquo;heure termin\u00e9, remuez tout doucement la levure avec une cuill\u00e8re d\u00e9sinfect\u00e9e et attendez 15 nouvelles minutes.<\/p>\n\n\n\n<p>Une fois ce temps \u00e9coul\u00e9, la levure devrait \u00eatre totalement hydrat\u00e9e. Si ce n&rsquo;est pas le cas, m\u00e9langez une derni\u00e8re fois.<\/p>\n\n\n\n<p>Organisez-vous pour pouvoir ensemencer dans les 30 minutes suivant la r\u00e9hydratation.<\/p>\n\n\n\n<p>Cette \u00e9tape est une optimisation que je trouve essentielle sur cette recette de barley wine \u00e9pic\u00e9. Au del\u00e0 de la fermentation, la garde de ce type de bi\u00e8re va \u00eatre longue, il faut donc bichonner vos levures pour qu&rsquo;elles soient en excellente sant\u00e9.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 7 :<\/h4>\n\n\n\n<p>Refroidissez le mo\u00fbt \u00e0 18\u00b0C et prenez la densit\u00e9 qui devrait se situer autour de 1.091.<\/p>\n\n\n\n<p>Transf\u00e9rez en fermenteur en faisant le plus de remous possible. Avec ce type de bi\u00e8re, il est tr\u00e8s important de bien oxyg\u00e9ner avant d&rsquo;ensemencer.<\/p>\n\n\n\n<p>Int\u00e9grez ensuite votre levure r\u00e9hydrat\u00e9e.<\/p>\n\n\n\n<p>Commencez la fermentation \u00e0 18\u00b0C.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 8 :<\/h4>\n\n\n\n<p>12h apr\u00e8s l&rsquo;ensemencement, les levures auront absorb\u00e9 la plupart de l&rsquo;oxyg\u00e8ne pr\u00e9sent dans le mout. Le but de cette \u00e9tape va donc \u00eatre de leur en donner une deuxi\u00e8me dose. Pour cela, remuez bien votre seau de fermentation (ouvert) pendant 5 \u00e0 10 minutes. Pour plus de simplicit\u00e9, vous pouvez aussi transf\u00e9rer violemment votre mo\u00fbt dans un autre fermenteur d\u00e9sinfect\u00e9. Je vous l&rsquo;ai dit, il faut bichonner vos levures sur ce style de bi\u00e8re !<\/p>\n\n\n\n<p>Cela fait, augmentez la temp\u00e9rature de fermentation \u00e0 19\u00b0C pour 24h et montez encore de 1\u00b0C pour le reste de la fermentation. Je vous conseille de faire fermenter 6 \u00e0 8 semaines minimum !<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 9 :<\/h4>\n\n\n\n<p>Laissez fermenter \u00e0 20\u00b0C pendant 6 semaines minimum.<\/p>\n\n\n\n<p>Sur la derni\u00e8re semaine, augmentez la temp\u00e9rature \u00e0 22\/23\u00b0C.<\/p>\n\n\n\n<p>La densit\u00e9 finale devrait se situer aux alentours de 1.020.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 10 :<\/h4>\n\n\n\n<p>Ajoutez 4g\/l de sucre \u00e0 l&#8217;embouteillage.<\/p>\n\n\n\n<p>Faites refermenter, id\u00e9alement \u00e0 21\u00b0C, pendant plusieurs mois.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Conclusion :<\/h2>\n\n\n\n<p>Ce barley wine est assez proche de notre BW pr\u00e9c\u00e9dent si ce n&rsquo;est que cette version sera \u00e9pic\u00e9e. C&rsquo;est un peu notre bi\u00e8re de no\u00ebl !<\/p>\n\n\n\n<p>Si int\u00e9grer des \u00e9pices n&rsquo;est pas habituel sur ce type de bi\u00e8re, leur apport est extr\u00eamement int\u00e9ressant. L&rsquo;interaction des aromes malt\u00e9s avec les esters de fruits secs de fermentation et la chaleur alcooleuse vont parfaitement se marier avec les \u00e9pices et en feront une bi\u00e8re ultra r\u00e9confortante pour la saison hivernale.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"451\" height=\"640\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2023\/11\/barli-vajn-tip-elya-bass-numero1-luchshij-zimnij-napitok-c064ad-640.jpg\" alt=\"recette de barley wine \u00e9pic\u00e9\" class=\"wp-image-5862\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2023\/11\/barli-vajn-tip-elya-bass-numero1-luchshij-zimnij-napitok-c064ad-640.jpg 451w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2023\/11\/barli-vajn-tip-elya-bass-numero1-luchshij-zimnij-napitok-c064ad-640-211x300.jpg 211w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2023\/11\/barli-vajn-tip-elya-bass-numero1-luchshij-zimnij-napitok-c064ad-640-400x568.jpg 400w\" sizes=\"auto, (max-width: 451px) 100vw, 451px\" \/><\/figure><\/div>","protected":false},"excerpt":{"rendered":"<p>La recette de barley wine \u00e9pic\u00e9 : Ingr\u00e9dients : Envie de brasser cette recette ? Brassez notre recette de Barley wine \u00e9pic\u00e9 pas \u00e0 pas : Etape 1 : Faites chauffer 24 litres d&rsquo;eau \u00e0 72\u00b0C et versez dedans le grain concass\u00e9. Remuez bien pour \u00e9viter les grumeaux. La temp\u00e9rature devrait baisser \u00e0 66\u00b0C, maintenez &hellip; <\/p>\n","protected":false},"author":4,"featured_media":9830,"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-5859","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 Barley Wine \u00e9pic\u00e9 : Mr. Gingerbeer<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez notre recette de barley wine \u00e9pic\u00e9. 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