{"id":52868,"date":"2023-03-19T17:41:39","date_gmt":"2023-03-19T21:41:39","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=52868"},"modified":"2026-11-01T23:35:02","modified_gmt":"2026-11-02T03:35:02","slug":"recette-russian-river-pliny-the-elder-clone","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/fr\/recette-russian-river-pliny-the-elder-clone\/","title":{"rendered":"Recette de la Russian River Pliny the Elder\u00a0: la Double IPA qui a d\u00e9fini le style"},"content":{"rendered":"<div id=\"thebe-2743422751\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Publicit\u00e9s\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p><a href=\"https:\/\/www.thebeertimes.com\/la-historia-de-russian-river-y-pliny-the-elder\/\" target=\"_blank\" rel=\"noopener\">Pliny the Elder<\/a> est l\u2019une des Double IPA les plus convoit\u00e9es des \u00c9tats-Unis et peut-\u00eatre du monde, cr\u00e9\u00e9e par <a href=\"https:\/\/www.thebeertimes.com\/5-consejos-de-vinnie-cilurzo-para-elaborar-mejores-ipa\/\" target=\"_blank\" rel=\"noopener\">Vinnie Cilurzo<\/a> \u00e0 Santa Rosa, en Californie, qui a fix\u00e9 les param\u00e8tres de l\u2019un des sous-styles d\u2019IPA les plus populaires aujourd\u2019hui.<\/p>\n<figure id=\"attachment_18464\" aria-describedby=\"caption-attachment-18464\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-18464\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/07\/Pliny-the-Elder-min.jpg\" alt=\"Pliny the Elder\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/07\/Pliny-the-Elder-min.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/07\/Pliny-the-Elder-min-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/07\/Pliny-the-Elder-min-114x60.jpg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-18464\" class=\"wp-caption-text\">Pliny the Elder<\/figcaption><\/figure>\n<p>C\u2019est une bi\u00e8re brass\u00e9e avec des houblons Amarillo, Centennial, CTZ et Simcoe, bien \u00e9quilibr\u00e9e entre malt, houblon et alcool, mod\u00e9r\u00e9ment am\u00e8re et dot\u00e9e d\u2019un ar\u00f4me frais de houblon floral, d\u2019agrumes et de pin.<\/p><div id=\"thebe-3927593794\" class=\"thebe-maridaje-sin-rodes thebe-entity-placement\" style=\"margin-bottom: 40px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Publicit\u00e9s\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45353\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg\" alt=\"\" width=\"125\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg 187w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_.jpg 312w\" sizes=\"auto, (max-width: 125px) 100vw, 125px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y marihuana. La ciencia sensorial para el sommelier moderno<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<div id=\"thebe-2474261580\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Publicit\u00e9s\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"8775458773\" data-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n\n<h2>Recette de la Pliny the Elder (clone)<\/h2>\n<p>Pliny the Elder a \u00e9t\u00e9 cr\u00e9\u00e9e en 2000 comme brassin sp\u00e9cial pour le festival de bi\u00e8res organis\u00e9 par Vic Kralj, propri\u00e9taire du Bistro \u00e0 Hayward, en Californie, auquel seules 10 brasseries ont particip\u00e9.<\/p>\n<h2>Sp\u00e9cifications<\/h2>\n<ul>\n<li><strong>Rendement\u00a0:<\/strong> 22,7 litres<\/li>\n<li><strong>Densit\u00e9 initiale\u00a0:<\/strong> 1,072<\/li>\n<li><strong>Densit\u00e9 finale\u00a0:<\/strong> 1,011<\/li>\n<li><strong>ABV\u00a0:<\/strong> 8,2\u00a0%<\/li>\n<li><strong>IBU\u00a0:<\/strong> 90<\/li>\n<li><strong>SRM\u00a0:<\/strong> 7<\/li>\n<li><strong>\u00c9bullition\u00a0:<\/strong> 90 minutes<\/li>\n<li><strong>Efficacit\u00e9\u00a0:<\/strong> 75\u00a0%<\/li>\n<li><strong>Dur\u00e9e totale\u00a0:<\/strong> environ 3 semaines (3 heures 30 minutes de brassage, 1 semaine de fermentation, 1 semaine de dry hop et 1 semaine de carbonatation)<\/li>\n<\/ul>\n<h2>Ingr\u00e9dients<\/h2>\n<ul>\n<li>6,01 kg (13,25 lb) de malt Pale deux rangs<\/li>\n<li>272 g (0,6 lb) de malt Crystal 45\u00b0L<\/li>\n<li>272 g (0,6 lb) de malt Carapils<\/li>\n<li>340 g (0,75 lb) de dextrose<\/li>\n<li>99 g (3,5 oz) de houblon Columbus, 13,9\u00a0% a.a. (90 minutes)<\/li>\n<li>21 g (0,75 oz) de houblon Columbus, 13,9\u00a0% a.a. (45 minutes)<\/li>\n<li>28 g (1,0 oz) de houblon Simcoe, 12,3\u00a0% a.a. (30 minutes)<\/li>\n<li>28 g (1,0 oz) de houblon Centennial, 8\u00a0% a.a. (0 minute)<\/li>\n<li>71 g (2,5 oz) de houblon Simcoe, 12,3\u00a0% a.a. (0 minute)<\/li>\n<li>28 g (1,0 oz) de houblon Columbus, 13,9\u00a0% a.a. (<a href=\"https:\/\/www.thebeertimes.com\/wet-hop-fresh-hop-y-dry-hop-cuales-son-las-diferencias\/\">dry hop<\/a>, jours 12 \u00e0 14)<\/li>\n<li>28 g (1,0 oz) de houblon Centennial, 9,1\u00a0% a.a. (dry hop, jours 12 \u00e0 14)<\/li>\n<li>28 g (1,0 oz) de houblon Simcoe, 12,3\u00a0% a.a. (dry hop, jours 12 \u00e0 14)<\/li>\n<li>7 g (0,25 oz) de houblon Columbus, 13,9\u00a0% a.a. (dry hop, 5 derniers jours)<\/li>\n<li>7 g (0,25 oz) de houblon Centennial, 9,1\u00a0% a.a. (dry hop, 5 derniers jours)<\/li>\n<li>7 g (0,25 oz) de houblon Simcoe, 12,3\u00a0% a.a. (dry hop, 5 derniers jours)<\/li>\n<li>1 sachet de levure White Labs WLP001 Ale ou Wyeast 1056 American Ale<\/li>\n<\/ul>\n<h2>Profil de l\u2019eau<\/h2>\n<p>Pour recr\u00e9er une Pliny the Elder, le profil de l\u2019eau est essentiel pour faire ressortir le caract\u00e8re distinctif du houblon et garantir une base nette qui compl\u00e8te l\u2019\u00e9quilibre entre amertume, malt et fra\u00eecheur.<\/p><div id=\"thebe-2138256736\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Publicit\u00e9s\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<p>Ce profil privil\u00e9gie les sulfates pour intensifier l\u2019amertume s\u00e8che et agr\u00e9able caract\u00e9ristique d\u2019une Double IPA.<\/p>\n<ul>\n<li>Calcium (Ca)\u00a0: 50\u2013150 ppm<\/li>\n<li>Magn\u00e9sium (Mg)\u00a0: 5\u201315 ppm<\/li>\n<li>Sodium (Na)\u00a0: &lt;50 ppm<\/li>\n<li>Sulfates (SO\u2084\u00b2\u207b)\u00a0: 200\u2013300 ppm<\/li>\n<li>Chlorures (Cl\u207b)\u00a0: 50\u201375 ppm<\/li>\n<li>Bicarbonates (HCO\u2083\u207b)\u00a0: &lt;50 ppm<\/li>\n<\/ul>\n<div id=\"thebe-2088612273\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Publicit\u00e9s\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"1179889612\" data-ad-layout=\"in-article\" data-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>Instructions<\/h2>\n<ol>\n<li>Commencez par chauffer l\u2019eau d\u2019emp\u00e2tage et ajustez le pH entre 5,2 et 5,4. Ajoutez les grains malt\u00e9s \u00e0 66-67\u00a0\u00b0C (151-152\u00a0\u00b0F) et maintenez pendant 60 minutes. Effectuez un mash-out en montant la temp\u00e9rature \u00e0 77\u00a0\u00b0C (170\u00a0\u00b0F). Rincez les grains jusqu\u2019\u00e0 recueillir environ 30 litres (8 gallons) de mo\u00fbt.<\/li>\n<li>Portez le mo\u00fbt \u00e0 \u00e9bullition et incorporez le dextrose. Poursuivez avec les ajouts de houblon selon la recette. \u00c0 90 minutes de la fin, ajoutez 99 g de Columbus. \u00c0 45 minutes de la fin, ajoutez 21 g de Columbus. \u00c0 30 minutes de la fin, ajoutez 28 g de Simcoe. \u00c0 la fin de l\u2019\u00e9bullition (0 minute), ajoutez 28 g de Centennial et 71 g de Simcoe.<\/li>\n<li>Refroidissez rapidement le mo\u00fbt jusqu\u2019\u00e0 19\u00a0\u00b0C (67\u00a0\u00b0F) \u00e0 l\u2019aide d\u2019un refroidisseur \u00e0 immersion ou \u00e0 contre-courant. Transf\u00e9rez le mo\u00fbt refroidi dans le fermenteur et a\u00e9rez-le correctement. Ensemencez la levure et faites fermenter \u00e0 19\u00a0\u00b0C (67\u00a0\u00b0F) jusqu\u2019\u00e0 ce que l\u2019activit\u00e9 de fermentation se stabilise. Cette \u00e9tape assure une att\u00e9nuation compl\u00e8te et un profil net.<\/li>\n<li>Transf\u00e9rez la bi\u00e8re dans un r\u00e9cipient secondaire pour la clarifier et ajoutez le premier lot de dry hop (28 g de Columbus, 28 g de Centennial et 28 g de Simcoe). Laissez en contact avec la bi\u00e8re pendant 7 \u00e0 9 jours. Ajoutez le second lot de dry hop (7 g de Columbus, 7 g de Centennial et 7 g de Simcoe) pendant les 5 derniers jours pour intensifier les ar\u00f4mes de houblon.<\/li>\n<li>Clarifiez la bi\u00e8re, mesurez la densit\u00e9 finale (environ 1,011) puis embouteillez ou mettez en f\u00fbt, en veillant \u00e0 \u00e9viter l\u2019oxydation. Laissez carbonater encore 1 \u00e0 2 semaines avant de servir.<\/li>\n<\/ol>\n<div id=\"thebe-752178182\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Publicit\u00e9s\"><div id=\"pf-15242-1\" data-format=\"display\" ><script>window.pubfuturetag = window.pubfuturetag || [];window.pubfuturetag.push({unit: \"683988d268662b3361d8a48f\", id: \"pf-15242-1\"})<\/script><\/div><\/div>\n<h2>Conseils finaux<\/h2>\n<p>Suivre une recette comme celle-ci permet de reproduire l\u2019une des bi\u00e8res les plus influentes du monde tout en comprenant en profondeur comment interagissent les \u00e9l\u00e9ments qui d\u00e9finissent une grande IPA.<\/p>\n<p>Avec de la pratique, de la patience et du respect pour le processus, on peut aller au-del\u00e0 de l\u2019imitation de la Pliny et cr\u00e9er ses propres versions, \u00e0 sa signature de brasseur.<\/p>\n<div id=\"thebe-949750308\" class=\"thebe-maridaje-cerveza-marihuana thebe-entity-placement\" role=\"region\" aria-label=\"Publicit\u00e9s\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-49643\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/4qHemVH\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y queso profesional. Ciencia, t\u00e9cnica y sinergia sensorial<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div><h2>Nous recommandons<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/fr\/recette-anchor-steam-beer-clone\/\" target=\"_blank\" rel=\"noopener\">Recette de l\u2019Anchor Steam Beer\u00a0: un classique am\u00e9ricain de tous les temps<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/fr\/recette-courage-russian-imperial-stout\/\" target=\"_blank\" rel=\"noopener\">Recette de la Courage Russian Imperial Stout\u00a0: l\u2019h\u00e9riti\u00e8re l\u00e9gitime du style original<\/a><\/li>\n<\/ul>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Recette de la Russian River Pliny the Elder\u00a0: la Double IPA qui a d\u00e9fini le style\",\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/07\/Pliny-the-Elder-min.jpg\",\"width\":600,\"height\":315},\"author\":{\"@type\":\"Person\",\"name\":\"Carlos Uhart M.\"},\"description\":\"Pliny the Elder a \u00e9t\u00e9 cr\u00e9\u00e9e en 2000 comme brassin sp\u00e9cial pour le festival de bi\u00e8res organis\u00e9 par Vic Kralj, propri\u00e9taire du Bistro \u00e0 Hayward, en Californie, auquel seules 10 brasseries ont particip\u00e9.\",\"recipeYield\":\"22,7\u00a0litres\",\"totalTime\":\"P21DT3H30M\",\"recipeIngredient\":[\"6,01 kg (13,25 lb) de malt Pale deux rangs\",\"272 g (0,6 lb) de malt Crystal 45\u00b0L\",\"272 g (0,6 lb) de malt Carapils\",\"340 g (0,75 lb) de dextrose\",\"99 g (3,5 oz) de houblon Columbus, 13,9\u00a0% a.a. (90 minutes)\",\"21 g (0,75 oz) de houblon Columbus, 13,9\u00a0% a.a. (45 minutes)\",\"28 g (1,0 oz) de houblon Simcoe, 12,3\u00a0% a.a. (30 minutes)\",\"28 g (1,0 oz) de houblon Centennial, 8\u00a0% a.a. (0 minute)\",\"71 g (2,5 oz) de houblon Simcoe, 12,3\u00a0% a.a. (0 minute)\",\"28 g (1,0 oz) de houblon Columbus, 13,9\u00a0% a.a. (dry hop, jours 12 \u00e0 14)\",\"28 g (1,0 oz) de houblon Centennial, 9,1\u00a0% a.a. (dry hop, jours 12 \u00e0 14)\",\"28 g (1,0 oz) de houblon Simcoe, 12,3\u00a0% a.a. (dry hop, jours 12 \u00e0 14)\",\"7 g (0,25 oz) de houblon Columbus, 13,9\u00a0% a.a. (dry hop, 5 derniers jours)\",\"7 g (0,25 oz) de houblon Centennial, 9,1\u00a0% a.a. (dry hop, 5 derniers jours)\",\"7 g (0,25 oz) de houblon Simcoe, 12,3\u00a0% a.a. (dry hop, 5 derniers jours)\",\"1 sachet de levure White Labs WLP001 Ale ou Wyeast 1056 American Ale\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"name\":\"\u00c9tape 1\",\"text\":\"Commencez par chauffer l\u2019eau d\u2019emp\u00e2tage et ajustez le pH entre 5,2 et 5,4. Ajoutez les grains malt\u00e9s \u00e0 66-67\u00a0\u00b0C (151-152\u00a0\u00b0F) et maintenez pendant 60 minutes. Effectuez un mash-out en montant la temp\u00e9rature \u00e0 77\u00a0\u00b0C (170\u00a0\u00b0F). Rincez les grains jusqu\u2019\u00e0 recueillir environ 30 litres (8 gallons) de mo\u00fbt.\"},{\"@type\":\"HowToStep\",\"name\":\"\u00c9tape 2\",\"text\":\"Portez le mo\u00fbt \u00e0 \u00e9bullition et incorporez le dextrose. Poursuivez avec les ajouts de houblon selon la recette. \u00c0 90 minutes de la fin, ajoutez 99 g de Columbus. \u00c0 45 minutes de la fin, ajoutez 21 g de Columbus. \u00c0 30 minutes de la fin, ajoutez 28 g de Simcoe. \u00c0 la fin de l\u2019\u00e9bullition (0 minute), ajoutez 28 g de Centennial et 71 g de Simcoe.\"},{\"@type\":\"HowToStep\",\"name\":\"\u00c9tape 3\",\"text\":\"Refroidissez rapidement le mo\u00fbt jusqu\u2019\u00e0 19\u00a0\u00b0C (67\u00a0\u00b0F) \u00e0 l\u2019aide d\u2019un refroidisseur \u00e0 immersion ou \u00e0 contre-courant. Transf\u00e9rez le mo\u00fbt refroidi dans le fermenteur et a\u00e9rez-le correctement. Ensemencez la levure et faites fermenter \u00e0 19\u00a0\u00b0C (67\u00a0\u00b0F) jusqu\u2019\u00e0 ce que l\u2019activit\u00e9 de fermentation se stabilise. Cette \u00e9tape assure une att\u00e9nuation compl\u00e8te et un profil net.\"},{\"@type\":\"HowToStep\",\"name\":\"\u00c9tape 4\",\"text\":\"Transf\u00e9rez la bi\u00e8re dans un r\u00e9cipient secondaire pour la clarifier et ajoutez le premier lot de dry hop (28 g de Columbus, 28 g de Centennial et 28 g de Simcoe). Laissez en contact avec la bi\u00e8re pendant 7 \u00e0 9 jours. Ajoutez le second lot de dry hop (7 g de Columbus, 7 g de Centennial et 7 g de Simcoe) pendant les 5 derniers jours pour intensifier les ar\u00f4mes de houblon.\"},{\"@type\":\"HowToStep\",\"name\":\"\u00c9tape 5\",\"text\":\"Clarifiez la bi\u00e8re, mesurez la densit\u00e9 finale (environ 1,011) puis embouteillez ou mettez en f\u00fbt, en veillant \u00e0 \u00e9viter l\u2019oxydation. Laissez carbonater encore 1 \u00e0 2 semaines avant de servir.\"}]}<\/script><\/p>\n<div id=\"thebe-2891077257\" class=\"thebe-multiplex-final thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Publicit\u00e9s\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"2413980541\" data-ad-format=\"autorelaxed\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Pliny the Elder a \u00e9t\u00e9 cr\u00e9\u00e9e en 2000 comme brassin sp\u00e9cial pour le festival de bi\u00e8res organis\u00e9 par Vic Kralj, propri\u00e9taire du Bistro \u00e0 Hayward, en Californie, auquel seules 10 brasseries ont particip\u00e9.<\/p>\n","protected":false},"author":1,"featured_media":18464,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[22152],"tags":[22202,22718,22222,22174],"class_list":["post-52868","post","type-post","status-publish","format-standard","has-post-thumbnail","category-recettes","tag-brassage","tag-double-ipa-fr","tag-recettes-de-biere","tag-styles-de-biere"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/fr\/wp-json\/wp\/v2\/posts\/52868","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/fr\/wp-json\/wp\/v2\/comments?post=52868"}],"version-history":[{"count":2,"href":"https:\/\/www.thebeertimes.com\/fr\/wp-json\/wp\/v2\/posts\/52868\/revisions"}],"predecessor-version":[{"id":52890,"href":"https:\/\/www.thebeertimes.com\/fr\/wp-json\/wp\/v2\/posts\/52868\/revisions\/52890"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/fr\/wp-json\/wp\/v2\/media\/18464"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/fr\/wp-json\/wp\/v2\/media?parent=52868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/fr\/wp-json\/wp\/v2\/categories?post=52868"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/fr\/wp-json\/wp\/v2\/tags?post=52868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}