Joojoo Halloween Ale - Beer Recipe - Brewer's Friend

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Joojoo Halloween Ale

217 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 125 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Bature Brewery
Calories: 217 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Tuesday September 27th 2016
1.071
1.012
7.8%
15.8
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg United Kingdom - Maris Otter Pale9 kg Maris Otter Pale 38 3.75 30.5%
10 kg White Sorghum Syrup - Gluten Free10 kg White Sorghum Syrup - Gluten Free - (late boil kettle addition) 44 1.5 33.8%
3 kg United Kingdom - Munich3 kg Munich 37 6 10.2%
0.75 kg United Kingdom - Cara Malt0.75 kg Cara Malt 35 17.5 2.5%
1.80 kg German - CaraAmber1.8 kg CaraAmber 34 23 6.1%
5 kg Pumpkin5 kg Pumpkin 1 1 16.9%
29.55 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Simcoe12 g Simcoe Hops Leaf/Whole 12.7 Boil 60 min 4.31 9.1%
60 g Mount Hood60 g Mount Hood Hops Leaf/Whole 4.8 Boil 30 min 6.26 45.5%
60 g Liberty60 g Liberty Hops Leaf/Whole 4 Boil 30 min 5.22 45.5%
132 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Grains of Paradise Spice Boil 5 min.
12 g Cinnamon Spice Boil 5 min.
15 g Nutmeg Spice Boil 5 min.
12 g Ginger Spice Boil 5 min.
12 g Clove Spice Boil 5 min.
12 g Allspice Spice Boil 5 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 1728 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sugar      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
100 L Sparge -- 65 °C 60 min
Starting Mash Thickness: 100 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 106.36 L. Suggest reducing initial water volume to 39.07 L and adding 60.96 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 1967.9 L. Suggest reducing strike water volume to 32.5 L and adding 1922.5 L sparge/top-off. 1955
WARNING: Based on your provided mash thickness (100 L/kg), your strike volume will exceeds the total water needed for the recipe (145.5 L). Reduce mash thickness to 7.39 L/kg or increase pre-boil volume to 1934.6 L.  
Strike water volume at mash thickness of 100 L/kg 1955
Mash volume with grains 1967.9
Grain absorption losses -19.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 100 L) 125
Volume increase from sugar/extract (late additions) 6.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 100
Going into fermentor 100
Total: 145.5  
Equipment Profile Used: System Default
 
Notes

Bake Quartered Pumpkin at 180 degrees for 45 mins.

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  • Last Updated: 2017-05-02 09:09 UTC