{"id":9145,"date":"2024-09-06T12:27:02","date_gmt":"2024-09-06T11:27:02","guid":{"rendered":"https:\/\/www.rolling-beers.fr\/info\/?p=9145"},"modified":"2025-09-04T12:58:15","modified_gmt":"2025-09-04T11:58:15","slug":"recette-de-sour-sunset-in-kathmandu-by-sebastien-finck","status":"publish","type":"post","link":"https:\/\/www.rolling-beers.fr\/info\/recette-de-sour-sunset-in-kathmandu-by-sebastien-finck\/","title":{"rendered":"Recette de Sour \u00ab\u00a0Sunset in Kathmandu\u00a0\u00bb By Sebastien Finck"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/09\/image-kits-27.png\" alt=\"\" class=\"wp-image-9215\" style=\"width:839px;height:auto\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/09\/image-kits-27.png 500w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/09\/image-kits-27-300x300.png 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/09\/image-kits-27-150x150.png 150w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/09\/image-kits-27-400x400.png 400w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\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-background wp-element-button\" href=\"https:\/\/www.rolling-beers.fr\/fr\/tous-les-kits-20l\/6405-sunset-in-kathmandu-sour-kit-by-sebastien-finck.html\" style=\"border-radius:0px;background-color:#6aa4c6\">Acheter le kit Sunset In Kathmandu<\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Recette de Sour<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Couleur : Ros\u00e9e<\/li>\n\n\n\n<li>Alcool : 5.5%<\/li>\n\n\n\n<li>Quantit\u00e9 : 20L<\/li>\n\n\n\n<li>Amertume : L\u00e9g\u00e8re<\/li>\n\n\n\n<li>Temps de brassage : 5h<\/li>\n\n\n\n<li>Difficult\u00e9 :  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\">Base \u00ab\u00a0malt\u00e9e\u00a0\u00bb :<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2.75kg de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/ble\/479-72-malt-de-ble-clair-weyermann.html#\/28-poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">Malt de Bl\u00e9 Clair <\/a><\/li>\n\n\n\n<li>2kg de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/malt-de-base\/46-1-malt-pilsner-weyermann.html#\/28-poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">Malt Pilsner<\/a><\/li>\n\n\n\n<li>0.2kg de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/flocons\/2468-1183-flocons-d-avoine-bio.html#\/27-poids-500g\" target=\"_blank\" rel=\"noreferrer noopener\">Flocons d&rsquo;avoine<\/a><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Houblon :<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50g de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/en-pellets\/662-330-houblon-en-pellets-simcoe.html#\/25-poids-100g\" target=\"_blank\" rel=\"noreferrer noopener\">Houblon Simcoe<\/a><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Autres ingr\u00e9dients : <\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1kg de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/aromes-naturels\/6300-puree-de-mangue-boiron-1-litre.html\">Pur\u00e9e de Mangue<\/a> <\/li>\n\n\n\n<li>1kg de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/aromes-naturels\/6301-puree-de-fruit-de-la-passion-boiron-1-litre.html\">Pur\u00e9e de Fruit de la Passion<\/a> <\/li>\n\n\n\n<li>8g de Poivre de Timut <\/li>\n\n\n\n<li>140g de Fleurs d&rsquo;Hibiscus <\/li>\n\n\n\n<li>1kg de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/sucre-de-brassage\/715-979-lactose.html#\/28-poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">Lactose<\/a><\/li>\n\n\n\n<li>4g de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/clarifiants\/559-400-lichen-carraghen-irish-moss.html#\/39-poids-25g\">Lichen<\/a> (optionnel)<\/li>\n\n\n\n<li>10g de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/nutriments-pour-levures\/6323-147073-nutriments-pour-levures-nutrivit.html#\/110-poids-50g\" target=\"_blank\" rel=\"noreferrer noopener\">nutriment pour levures<\/a> (optionnel)<\/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>2 Paquets de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/lallemand\/3734-lallemand-wildbrew-philly-sour-11g.html\" target=\"_blank\" rel=\"noreferrer noopener\">Philly Sour<\/a><\/li>\n\n\n\n<li>32L d&rsquo;eau au total (Chlorure\/sulfate = 3:1. pH empatage 5.3)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Brassez la recette de sour Sunset in Kathmandu by Sebastien Finck<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 1 : <\/h4>\n\n\n\n<p>Faites chauffer 16.7 litres d&rsquo;eau \u00e0 74\u00b0C et versez y les grains concass\u00e9s.<\/p>\n\n\n\n<p>Remuez bien et n&rsquo;h\u00e9sitez pas \u00e0 \u00e9craser les grumeaux contre les parois de votre cuve. Continuez jusqu&rsquo;\u00e0 atteindre une temp\u00e9rature de 68\u00b0C. Maintenez la pendant 70 minutes.<\/p>\n\n\n\n<p>En parall\u00e8le, faites chauffer 15.3 litres d&rsquo;eau \u00e0 75\u00b0C.<\/p>\n\n\n\n<p>Une fois l&rsquo;heure de saccharification pass\u00e9e, faites monter la temp\u00e9rature \u00e0 78\u00b0C, c&rsquo;est ce qu&rsquo;on appelle le Mash-Out.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 2 : <\/h4>\n\n\n\n<p>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 d&rsquo;une heure.<\/p>\n\n\n\n<p>Si vous refroidissez au serpentin, n&rsquo;oubliez pas de le plonger dans le mout en \u00e9bullition pendant 15 minutes. <\/p>\n\n\n\n<p>A 10 minutes de la fin du chrono, ajoutez le lichen et les nutriments pour levure.<\/p>\n\n\n\n<p>Int\u00e9grez le poivre de timut et les fleurs d&rsquo;hibiscus pour les 5 derni\u00e8res minutes.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 4 :<\/h4>\n\n\n\n<p>Lorsque l&rsquo;heure d&rsquo;\u00e9bullition est termin\u00e9e, int\u00e9grez vos 50g de Simcoe.<\/p>\n\n\n\n<p>Baissez la temp\u00e9rature \u00e0 80\u00b0C et ajoutez vos pur\u00e9es de fruits pour 20 minutes. <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 5 : <\/h4>\n\n\n\n<p>Enfin, refroidissez votre mo\u00fbt \u00e0 20\u00b0C et transf\u00e9rez le en fermenteur.<\/p>\n\n\n\n<p>La densit\u00e9 initiale devrait se situer autour de 1.063.<\/p>\n\n\n\n<p>Pitchez la levure, maintenez 20\u00b0C et patientez minimum 4 semaines. <\/p>\n\n\n\n<p>Sebastien conseille \u00e9galement un Cold Crash de 48h si vous \u00eates \u00e9quip\u00e9. <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 6 : <\/h4>\n\n\n\n<p>Le temps de l&#8217;embouteillage est venu ! La densit\u00e9 finale devrait se situer autour de 1.013.<\/p>\n\n\n\n<p>Dans un fond d&rsquo;eau bouillante, st\u00e9rilisez 1kg de lactose et 7g\/litres (env. 140g) de sucre de table pendant quelques minutes. Le premier donnera un c\u00f4t\u00e9 l\u00e9g\u00e8rement pastry et le second sera pour les bubulles.<\/p>\n\n\n\n<p>Mettez ce petit monde dans un seau de resucrage, transf\u00e9rez votre bi\u00e8re dessus et proc\u00e9dez \u00e0 l&#8217;embouteillage. <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 7 :<\/h4>\n\n\n\n<p>Au bout de quelques semaines, ouvrez vous une bonne bouteille ;). <\/p>\n\n\n\n<p>Vous verrez d&rsquo;abord une jolie robe rose\/violette surmont\u00e9e d&rsquo;une belle mousse blanche. En bouche, l&rsquo;\u00e9quilibre onctuosit\u00e9\/acidit\u00e9 sera parfait. Vous trouverez de beaux ar\u00f4mes de pamplemousse, un c\u00f4t\u00e9 l\u00e9g\u00e8rement \u00e9pic\u00e9 et des notes florales. Le tout sera sublim\u00e9 par un final fruit\u00e9 ultra gourmand et agr\u00e9able.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Sunset in Kathmandu selon S\u00e9bastien Finck<\/h2>\n\n\n\n<p>\u00ab\u00a0Le but \u00e9tait de faire un jus de pamplemousse sans pamplemousse, avec de l&rsquo;acidit\u00e9 (Philly Sour), de la couleur (Hibiscus) du parfum(poivre Timut) et du go\u00fbt (passion et mangue). Le but est de rappeler \u00ab\u00a0un truc qu&rsquo;on connait mais qu&rsquo;on arrive pas \u00e0 d\u00e9finir\u00a0\u00bb, un genre de trompe l&rsquo;\u0153il pour la bouche.\u00a0\u00bb<\/p>\n\n\n\n<p><em>Pour un effet optimal, vous pouvez m\u00eame augmenter le dosage de pur\u00e9e de mangue \u00e0 1.5kg abaisser la passion \u00e0 0.8kg.<\/em><\/p>\n\n\n\n<p>\u00ab\u00a0Pour le profil d&rsquo;eau, je booste les chlorures pour avoir un \u00ab\u00a0mouthfeel\u00a0\u00bb de type NEIPA mais sur un style bien diff\u00e9rent. C\u00f4t\u00e9 pH je vise 5.3.\u00a0\u00bb<\/p>\n\n\n\n<p><em>Pour booster ses chlorures, S\u00e9bastien utilise (entre autre) du sel de table. Il agira en plus comme exhausteur de go\u00fbt et fera briller d&rsquo;autant plus cette recette.<\/em><\/p>\n\n\n\n<p>\u00ab\u00a0Variante : on pourrait tr\u00e8s bien ajouter les pur\u00e9es de fruits en fermentation secondaire plut\u00f4t qu&rsquo;au Whirlpool. Cela donnerait un c\u00f4t\u00e9 plus fruit\u00e9 encore. C&rsquo;est pareil pour le poivre de Timut qu&rsquo;on peut d\u00e9sinfecter 24h dans de l&rsquo;alcool pour l&rsquo;ajouter en secondaire.\u00a0\u00bb<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Un dernier mot sur S\u00e9bastien et sa recette de Sour<\/h3>\n\n\n\n<p>Cette recette a remport\u00e9 la premi\u00e8re place de notre concours de brassage annuel. S\u00e9bastien s&rsquo;est d\u00e9marqu\u00e9 parmi 100 concurrents et pr\u00e8s de 180 bi\u00e8res en comp\u00e9tition. <\/p>\n\n\n\n<p>Il a obtenu une note finale de 87\/100 sur une table constitu\u00e9 d&rsquo;experts reconnus comme Thomas Barbera (Happy Beer Time) ; Antoine Blain (Enseignant \u00e0 l&rsquo;IFCO et fondateur de Brewing Bears) et Joan Ribera (Big Boss de Rolling Beers). <\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Sour Ingr\u00e9dients : Base \u00ab\u00a0malt\u00e9e\u00a0\u00bb : Houblon : Autres ingr\u00e9dients : Levure et eau de brassage : Brassez la recette de sour Sunset in Kathmandu by Sebastien Finck Etape 1 : Faites chauffer 16.7 litres d&rsquo;eau \u00e0 74\u00b0C et versez y les grains concass\u00e9s. Remuez bien et n&rsquo;h\u00e9sitez pas \u00e0 \u00e9craser les grumeaux &hellip; <\/p>\n","protected":false},"author":4,"featured_media":9837,"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-9145","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 &quot;Sunset in Kathmandu&quot; By Sebastien Finck<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez la recette de sour ultime de Sebastien Finck, grand gagnant de notre concours de brassage 2024. 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