{"id":325,"date":"2021-02-19T14:48:54","date_gmt":"2021-02-19T13:48:54","guid":{"rendered":"https:\/\/karamazov.fr\/blog\/?p=325"},"modified":"2021-02-23T21:21:19","modified_gmt":"2021-02-23T20:21:19","slug":"ceci-neipa-une-biere","status":"publish","type":"post","link":"https:\/\/karamazov.fr\/blog\/2021\/02\/19\/ceci-neipa-une-biere\/","title":{"rendered":"Ceci NEIPA une bi\u00e8re"},"content":{"rendered":"\n

Salut ! Je t’avais annonc\u00e9 \u00e7a dans mon dernier article, deux tr\u00e8s bons potes \u00e0 moi sont venus passer un jour ou deux \u00e0 la maison pour \u00e9laborer ma premi\u00e8re neipa, non pas une bi\u00e8re ordinaire mais un breuvage digne de ce nom, avec tous les ar\u00f4mes du houblon, quelque chose qui te rend fier de dire : \u00ab\u00a0c’est moi qui l’ai fait !!\u00a0\u00bb <\/p>\n\n\n\n

\n\n\n\n

Premier jour : embouteillage et recette<\/h2>\n\n\n\n

On commence par faire de la place, la smash Citra #2 peut \u00eatre mise en bouteille, on r\u00e9p\u00e8te le process de la derni\u00e8re fois, un petit sirop et hop la nouvelle tourn\u00e9e est pr\u00eate ! <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

<\/p>\n\n\n\n

On en profite pour d\u00e9guster le premier brassin, l’amertume qui \u00e9tait apparue s’est maintenant estomp\u00e9e, suffisamment pour avoir une bi\u00e8re assez \u00e9quilibr\u00e9e, et qui garde son identit\u00e9 am\u00e8re \ud83d\udc4c<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Quelques verres plus tard, comme d’habitude on refait le monde et la cr\u00e9ation de la recette commence !! J’ai les experts \u00e0 la maison alors j’en profite, chaque ingredient est justifi\u00e9, on se repose sur Beersmith<\/a> pour d\u00e9finir les quantit\u00e9s et proportions<\/p>\n\n\n\n

\"\"
Allez on entre dans le vif du dujet<\/figcaption><\/figure><\/div>\n\n\n\n
\"\"
On y arrive, \u00e7a se r\u00e9sume \u00e0 ce r\u00e9sultat \ud83d\ude00<\/figcaption><\/figure><\/div>\n\n\n\n
\n\n\n\n

Deuxi\u00e8me jour : le brassage<\/h2>\n\n\n\n

On s’est couch\u00e9 tard la veille, j’avoue que c’est compliqu\u00e9 de d\u00e9marrer, mais la motivation est assez forte \ud83d\udc4d<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

<\/p>\n\n\n\n

Comme pr\u00e9vu on commence par traiter l’eau, quelques petites pinc\u00e9es suffisent \u00e0 ajuster le brassin :<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

<\/p>\n\n\n\n

A ce moment l\u00e0 j’ai fait une petite erreur, j’aurais d\u00fb ajouter l’acide lactique pour abaisser un peu le pH mais ne sachant pas comment le doser j’ai pr\u00e9f\u00e9r\u00e9 ne rien mettre, la prochaine fois je serai pr\u00eat \u00e0 mieux r\u00e9agir \ud83d\udc4c<\/p>\n\n\n\n

L’impact, c’est qu’on n’a pas \u00e9t\u00e9 aussi efficace que pr\u00e9vu dans l’extraction : on aura moins de sucres \u00e0 transformer, moins d’alcool et moins de corps que ce qu’on aurait d\u00fb avoir.<\/p>\n\n\n\n

\n\n\n\n

Ensuite \u00e7a s’encha\u00eene assez bien, je n’ai pas pris beaucoup de photos mais empatage et \u00e9bullition plut\u00f4t ma\u00eetris\u00e9s, le gros houblonnage se fait presque compl\u00e8tement hors flamme avec whirlpool :<\/p>\n\n\n\n

\"\"
Mosaic, galaxy et centennial en action \ud83d\ude0d<\/figcaption><\/figure><\/div>\n\n\n\n
\n\n\n\n

Ensuite on vide tout \u00e7a et on transfert en passant par le refroidisseur \u00e0 plaques. <\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n
\"\"
Super r\u00e9sultat avec le bras \u00e0 whirlpool \ud83d\udcaa un beau t’as de prot\u00e9ines ! <\/figcaption><\/figure><\/div>\n\n\n\n
\n\n\n\n

Derni\u00e8re \u00e9tape du jour, on ensemence avec une levure liquide ad\u00e9quate (London ale III) et on mets tout \u00e7a au chaud dans la cellule de fermentation <\/p>\n\n\n\n

\"\"
Avec la belle mousse qu’il faut<\/figcaption><\/figure><\/div>\n\n\n\n

<\/p>\n\n\n\n

Aujourd’hui on est pass\u00e9 voir si il y avait de l’activit\u00e9 dans le barboteur, et c’est bien parti \ud83d\udc4d c’est bien ce que je constate aussi sur ma courbe de ispindle :<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

<\/p>\n\n\n\n

Maintenant il me faut surveiller de pr\u00e8s car \u00e7a ne s’arr\u00eate pas l\u00e0, on aura un Double Dry Hop, le premier (galaxy\/Simcoe) \u00e9tant \u00e0 d\u00e9marrer un peu avant la fin de l’activit\u00e9 de fermentation. Alors je vais essayer de coller au mieux \u00e0 la recette, et je penserai \u00e0 te tenir au courant !! <\/p>\n\n\n\n

Bon voil\u00e0 une bonne exp\u00e9rience de plus, il va falloir que je commence \u00e0 penser \u00e0 la suite \ud83d\ude05 et je crois que je vais me pencher sur la refermentation en Soda Keg… <\/p>\n\n\n\n

La suite au prochain \u00e9pisode !!! A+ !! <\/p>\n","protected":false},"excerpt":{"rendered":"

Salut ! Je t’avais annonc\u00e9 \u00e7a dans mon dernier article, deux tr\u00e8s bons potes \u00e0 moi sont venus passer un jour ou deux \u00e0 la maison pour \u00e9laborer ma premi\u00e8re neipa, non pas une bi\u00e8re ordinaire mais un breuvage digne de ce nom, avec tous les ar\u00f4mes du houblon, quelque chose qui te rend fier … Lire plus<\/a><\/p>\n","protected":false},"author":1,"featured_media":326,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"give_campaign_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-325","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50"],"yoast_head":"\nCeci NEIPA une bi\u00e8re - Karamazov - LE BLOG<\/title>\n<meta name=\"description\" content=\"Une toute nouvelle brasserie artisanale annecienne pour les amoureux du houblon\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/karamazov.fr\/blog\/2021\/02\/19\/ceci-neipa-une-biere\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ceci NEIPA une bi\u00e8re - 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