040 - Citrouille - Beer Recipe - Brewer's Friend

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040 - Citrouille

204 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.5 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Inspiration de Matthieu Dorion
Calories: 204 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Saturday September 14th 2019
1.067
1.011
7.4%
23.8
11.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 80.1%
0.20 kg American - Caramel / Crystal 20L0.2 kg Caramel / Crystal 20L 35 20 3.2%
0.20 kg American - Caramel / Crystal 120L0.2 kg Caramel / Crystal 120L 33 120 3.2%
540 g Pumpkin (fresh)540 g Pumpkin (fresh) 1 0 8.7%
0.30 kg Cane Sugar0.3 kg Cane Sugar 46 0 4.8%
6.24 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5 Boil 60 min 23.8 100%
40 g / $ 0.00
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High/Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 64 °C 60 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 10.8
Mash volume with grains 14.4
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 20.7 L) 18.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 25.9 L) 23.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 29.1  
Equipment Profile Used: System Default
 
Notes

14 sept. 2019
Citrouille séchée (potiron) avec graines et fibres.

  • mise au four à broil sur une plaque aujourd'hui pour caraméliser.

    30L total remplis la veille.
    Prévoir chauffer les 30L à 68'C pour mash à 64'C
    Retirer 15L pour le sparge plus tard.
    Faire infuser la citrouille dans le 10L de sparge et filtrer.

    Début du boil: 2:15h
    Transfer terminé: 3:40h
    OG: 1.064 @ 27'C = 1.067 après calibration @ 15'C

    4:00h vaisselle terminée

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  • Public: Yup, Shared
  • Last Updated: 2019-11-25 18:53 UTC