Eddy Gourdo - Beer Recipe - Brewer's Friend

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Eddy Gourdo

276 calories 27.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.11 gallons
Post Boil Size: 3.33 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Soren Laulainen
Hop Utilization: 89.4%
Calories: 276 calories (Per 12oz)
Carbs: 27.8 g (Per 12oz)
Created: Saturday September 10th 2022
1.083
1.020
8.3%
40.0
24.2
5.5
47.61
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Thomas Fawcett - Maris Otter Pale Ale Malt2.5 lb Maris Otter Pale Ale Malt $ 2.56 / lb
$ 6.40 		38 2.65 26%
1.50 lb Briess - DME Sparkling Amber1.5 lb DME Sparkling Amber $ 5.49 / lb
$ 8.24 		44.6 10 15.6%
1.25 lb Bestmalz - BEST Vienna1.25 lb BEST Vienna $ 2.24 / lb
$ 2.80 		37 3.8 13%
1 lb Avangard - Light Munich1 lb Light Munich $ 2.24 / lb
$ 2.24 		37 8 10.4%
14 oz Dingemans - Aromatic Malt14 oz Aromatic Malt $ 2.40 / lb
$ 2.10 		36.3 19 9.1%
12 oz Briess - Victory Malt12 oz Victory Malt $ 2.56 / lb
$ 1.92 		34.5 28 7.8%
10 oz Flaked Oats10 oz Flaked Oats $ 2.24 / lb
$ 1.40 		33 2.2 6.5%
6 oz Briess - Caramel Malt - 60L6 oz Caramel Malt - 60L $ 0.14 / oz
$ 0.84 		35.4 60 3.9%
6 oz The Swaen - Goldswaen light6 oz Goldswaen light $ 0.14 / oz
$ 0.84 		35 10 3.9%
4 oz Dingemans - Special B4 oz Special B $ 2.56 / lb
$ 0.64 		33.1 125 2.6%
2 oz The Swaen - Blackswaen Chocolate W2 oz Blackswaen Chocolate W $ 2.24 / lb
$ 0.28 		35.8 350 1.3%
154 oz / $ 27.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - Magnum0.5 oz Magnum Hops $ 2.49 / oz
$ 1.25 		Pellet 16.2 Boil 60 min 39.17 71.4%
0.20 oz Yakima Chief Hops - Saaz CZ0.2 oz Saaz CZ Hops $ 2.99 / oz
$ 0.60 		Pellet 4.5 Boil 5 min 0.87 28.6%
0.70 oz / $ 1.84
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Butternut Squash (roasted) $ 1.29 / lb
$ 2.58 		Flavor Boil 90 min.
4 oz Light brown sugar $ 0.14 / oz
$ 0.56 		Flavor Boil 90 min.
1 tsp Irish Moss $ 0.13 / tsp
$ 0.13 		Fining Boil 15 min.
1 tsp Allspice, ground $ 0.32 / tsp
$ 0.32 		Spice Boil 5 min.
0.50 tsp Ginger, ground Spice Boil 5 min.
0.25 tsp Nutmeg, ground Spice Boil 5 min.
0.25 tsp Saigon cinnamon Spice Boil 5 min.
1 tsp Vanilla extract Spice Boil 5 min.
1 each Propper Starter $ 4.49 / each
$ 4.49 		Other Other --
$ 8.08
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
$ 9.99 / each
$ 9.99
Attenuation (custom):
82%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 227 B cells required
$ 9.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.4 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
63 1 48 67 61 123
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.87 gal B-amylase Strike 155 °F 152 °F 45 min
A-amylase Temperature -- 158 °F 50 min
Mashout Temperature -- 167 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.05 12.2  
Mash volume with grains 3.7 14.8  
Grain absorption losses -1.02 -4.1  
Remaining sparge water volume (equipment estimates 3.38 g | 13.5 qt) 2.22 8.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.5  
Pre boil volume (equipment estimates 5.28 g | 21.1 qt) 4.11 16.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.33 13.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.33 g | 13.3 qt) 3 12  
Total: 5.26 21.1
Equipment Profile Used: System Default
 
Notes

This autumn seasonal with roasted butternut squash, allspice and cinnamon, will sweep the leg and kick you in the face! Git gourd!

Joint Novembeerfest Puget Sound Pro-Am (JNSPA) 2022 - 2nd Place Winner!

Yeast starter prepared a day in advance using a can of Propper Starter.

After mashout, sparkling amber DME combined with 1L of ~170F temperature wort. Once dissolved, returned to brew kettle.

Butternut squash, peeled and diced, spread out on a baking sheet, sprinkled with saigon cinnamon and covered with ~1/2 cup light brown sugar. Roasted on middle rack in oven at 325F for 120 minutes. Cooled. Added to boil @ 90 min, in a fine-mesh bag.

Allspice, ginger, nutmeg, cinnamon and vanilla extract combined with 2 oz hot water to form a tincture, added to boil @ 5 min.



Award Winning Recipe
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  • Last Updated: 2023-02-07 18:06 UTC