{"id":9894,"date":"2025-02-13T13:48:22","date_gmt":"2025-02-13T12:48:22","guid":{"rendered":"https:\/\/www.rolling-beers.fr\/info\/?p=9894"},"modified":"2025-02-13T14:42:02","modified_gmt":"2025-02-13T13:42:02","slug":"recette-de-dipa-ddh-100-krush","status":"publish","type":"post","link":"https:\/\/www.rolling-beers.fr\/info\/recette-de-dipa-ddh-100-krush\/","title":{"rendered":"Recette de DDH DIPA 100% Krush"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Recette de DDH DIPA :<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Couleur :<\/strong> Pale et trouble<\/li>\n\n\n\n<li><strong>Alcool :<\/strong> 7.6%<\/li>\n\n\n\n<li><strong>Quantit\u00e9 :<\/strong> 20L<\/li>\n\n\n\n<li><strong>Amertume :<\/strong> Basse \u00e0 moyenne<\/li>\n\n\n\n<li><strong>Temps de brassage :<\/strong> 5h<\/li>\n\n\n\n<li><strong>Difficult\u00e9 :<\/strong> Elev\u00e9e (Nous recommandons cette recette pour les adeptes de la fermentation sous pression)<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\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>5.8kg de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/malt-de-base\/188-69812-malt-pale-ale.html#\/28-poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">Malt Pale Ale<\/a><\/li>\n\n\n\n<li>0.8kg de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/flocons-homebrew\/6518-170558-malt-chit-barley.html#\/28-poids-1kg\">Chit Barley<\/a> <\/li>\n\n\n\n<li>0.4kg de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/flocons\/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\">Houblonnage (Hot Side) :<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>10g de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/en-pellets-petits-formats\/6756-houblon-yakima-krush-50g.html\" target=\"_blank\" rel=\"noreferrer noopener\">houblon Yakima Krush<\/a> <strong>(First Wort)<\/strong><\/li>\n\n\n\n<li>90g de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/en-pellets-petits-formats\/6756-houblon-yakima-krush-50g.html\" target=\"_blank\" rel=\"noreferrer noopener\">houblon Yakima Krush<\/a> <strong>(Whirlpool &#8211; 20 minutes &#8211; 85\/90\u00b0C)<\/strong><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Houblonnage (Cold Side) :<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>80g de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/en-pellets-petits-formats\/6756-houblon-yakima-krush-50g.html\" target=\"_blank\" rel=\"noreferrer noopener\">houblon Yakima Krush<\/a> <strong>(Fermentation Primaire)<\/strong><\/li>\n\n\n\n<li>70g de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/en-pellets-petits-formats\/6756-houblon-yakima-krush-50g.html\" target=\"_blank\" rel=\"noreferrer noopener\">houblon Yakima Krush<\/a> <strong>(Post Fermentation)<\/strong><\/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>3 sachets de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/lallemand\/6383-lallemand-lalbrew-pomona-11g.html\">levure Lallemand Pomona<\/a><\/li>\n\n\n\n<li>Volume d&rsquo;eau total : 36L. <\/li>\n\n\n\n<li>Ratio Chlorure\/Sulfate : 3:1. <\/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\n\n\n<li>pH post boil id\u00e9al : 4.9.<\/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\/2025\/02\/sour-tagada-7.png\" alt=\"recette DIPA DDH\" class=\"wp-image-9956\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/02\/sour-tagada-7.png 500w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/02\/sour-tagada-7-300x300.png 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/02\/sour-tagada-7-150x150.png 150w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/02\/sour-tagada-7-400x400.png 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\/kits-rolling-beers\/8810-chit-on-the-krush.html\" style=\"background-color:#6aa4c6\">Achetez le kit DIPA DDH 100% Krush<\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Brassez notre recette de DDH DIPA pas \u00e0 pas :<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 1 :<\/h4>\n\n\n\n<p>Versez 22 litres d&rsquo;eau dans votre cuve et programmez votre chauffe \u00e0 72\u00b0C.<\/p>\n\n\n\n<p>Ajoutez vos grains et remuez bien 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>V\u00e9rifiez le pH et corrigez votre eau avec de l&rsquo;acide si n\u00e9cessaire. Ici l&rsquo;id\u00e9al est de se situer \u00e0 5.2.<\/p>\n\n\n\n<p>En parall\u00e8le, faites chauffer 14 litres d&rsquo;eau \u00e0 77\u00b0C. Corrigez l\u00e0 pour atteindre un pH de 6.<\/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<p>Int\u00e9grez d\u00e8s cette \u00e9tape les 10 premiers grammes de houblon Krush.<\/p>\n\n\n\n<p>Vous les laisserez jusqu&rsquo;\u00e0 la fin du brassage.<\/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<p>A la fin du chrono, coupez la chauffe et \u00e0 85\/90\u00b0C, int\u00e9grez 90g de Krush.<\/p>\n\n\n\n<p>Vous laisserez infuser les pellets pendant 20 minutes.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 4 : <\/h4>\n\n\n\n<p>La recette \u00e9tant assez charg\u00e9e en houblon, nous vous recommandons de corriger \u00e0 nouveau votre pH. Prenez une mesure et corrigez votre mo\u00fbt pour arriver \u00e0 4.9. <\/p>\n\n\n\n<p>Vous pouvez proc\u00e9der \u00e0 cette \u00e9tape pendant le refroidissement.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 5 :<\/h4>\n\n\n\n<p>Comme sugg\u00e9r\u00e9 dans l&rsquo;\u00e9tape pr\u00e9c\u00e9dente, refroidissez le mo\u00fbt. La levure Pomona travaillera tr\u00e8s bien \u00e0 19\u00b0C. Une fois arriv\u00e9 \u00e0 cette temp\u00e9rature, pr\u00e9parez vous \u00e0 la maintenir sur toute la fermentation.<\/p>\n\n\n\n<p>Avant d&rsquo;ensemencer, prenez la densit\u00e9 qui devrait se situer \u00e0 1.072. <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 6 :<\/h4>\n\n\n\n<p>Une fois le mo\u00fbt en fermenteur, versez vos 3 sachets de levures et installez un blow-off (ou, \u00e0 d\u00e9faut, un barboteur).<\/p>\n\n\n\n<p>Au bout de 24h, int\u00e9grez le premier Dry Hop de 80g de Krush.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 7 :<\/h4>\n\n\n\n<p>Attendez 48h \u00e0 72h de plus et remplacez le Blow Off par une Spunding Valve. <\/p>\n\n\n\n<p>R\u00e9glez la \u00e0 14 PSI. Si la pression ne monte pas par elle m\u00eame au bout de quelques heures, vous pouvez lui donner petit coup de CO2.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 8 :<\/h4>\n\n\n\n<p>Au bout d&rsquo;une douzaine de jours, vous devriez avoir atteint la densit\u00e9 finale. Elle devrait \u00eatre autour de 1.014. <\/p>\n\n\n\n<p>Installez un hop bong sur votre fermenteur (ou tout autre syst\u00e8me de purge pour votre houblon). Purgez les 70g restant de Krush et envoyez les dans votre bi\u00e8re.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 9 :<\/h4>\n\n\n\n<p>Au bout de 2 ou 3 jours, faites un cold crash \u00e0 3\u00b0C. Il durera 4 \u00e0 5 jours. <\/p>\n\n\n\n<p>Une fois ce temps \u00e9coul\u00e9, vous avez plusieurs options. <\/p>\n\n\n\n<p>Soit, vous faites une carbonatation forc\u00e9e \u00e0 2.3 Vol de CO2 (2.5 si vous pr\u00e9f\u00e9rez un peu plus de bulles) directement dans le fermenteur.<\/p>\n\n\n\n<p>Soit vous transf\u00e9rez en <a href=\"https:\/\/www.rolling-beers.fr\/fr\/soda-keg\/6618-oxebar-20l-avec-tete-de-soutirage.html\">Oxebar<\/a>, <a href=\"https:\/\/www.rolling-beers.fr\/fr\/soda-keg\/6387-sodakeg-aeb-19l.html\">sodakeg <\/a>ou autre fermenteur pressurisable avant la carbonatation. Cela vous permettra de bien s\u00e9parer la bi\u00e8re des r\u00e9sidus de houblon. Vous proc\u00e8derez \u00e0 la carbo forc\u00e9e juste apr\u00e8s. <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 10 :  <\/h4>\n\n\n\n<p>Servez votre bi\u00e8re \u00e0 la pression et\/ou embouteillez \u00e0 contre pression !<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Conclusion : <\/h2>\n\n\n\n<p>Cette bonne grosse DDH DIPA met en avant le magnifique houblon Krush.<\/p>\n\n\n\n<p>Au del\u00e0 d&rsquo;une texture bien ronde et d&rsquo;une l\u00e9g\u00e8re pr\u00e9sence d&rsquo;alcool chaleureuse, vous trouverez dans cette bi\u00e8re un tr\u00e8s beau cocktail fruit\u00e9. <\/p>\n\n\n\n<p>Le krush va briller par ses aromes d&rsquo;orange, de mangue et de goyave. Mais comme il est un peu plus complexe que la plupart des houblons traditionnels, vous percevrez \u00e9galement des notes de baies et de p\u00eache m\u00fbre soutenues par une subtile touche bois\u00e9e et r\u00e9sineuse.<\/p>\n\n\n\n<p>Cette recette de DDH DIPA est notre coup de c\u0153ur de l&rsquo;hiver. Mais bien \u00e9videment, vous pourrez la brasser toute l&rsquo;ann\u00e9e !<\/p>\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\/2025\/02\/hellblazer-14.png\" alt=\"DDH DIPA houblon krush st valentin\" class=\"wp-image-9950\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/02\/hellblazer-14.png 500w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/02\/hellblazer-14-300x300.png 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/02\/hellblazer-14-150x150.png 150w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/02\/hellblazer-14-400x400.png 400w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><figcaption class=\"wp-element-caption\">Vous avez dit Krush pour la Saint Valentin ?! :0<\/figcaption><\/figure><\/div>","protected":false},"excerpt":{"rendered":"<p>Recette de DDH DIPA : Ingr\u00e9dients : Base \u00ab\u00a0malt\u00e9e\u00a0\u00bb : Houblonnage (Hot Side) : Houblonnage (Cold Side) : Levure et eau de brassage : Brassez notre recette de DDH DIPA pas \u00e0 pas : Etape 1 : Versez 22 litres d&rsquo;eau dans votre cuve et programmez votre chauffe \u00e0 72\u00b0C. Ajoutez vos grains et remuez &hellip; <\/p>\n","protected":false},"author":4,"featured_media":9962,"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-9894","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 DDH DIPA 100% Krush<\/title>\n<meta name=\"description\" content=\"Cette recette de DIPA DDH est notre coup de c\u0153ur de l&#039;hiver. 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