Tökmalac v3 - Beer Recipe - Brewer's Friend

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Tökmalac v3

145 calories 20.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 20.6 g (Per 330ml)
Created: Saturday October 5th 2019
1.046
1.020
3.4%
17.2
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pale Ale4 kg Pale Ale 39 2.3 61.5%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 7.7%
0.50 kg Belgian - Biscuit0.5 kg Biscuit 35 23 7.7%
1.50 kg Pumpkin (fresh)1.5 kg Pumpkin (fresh) - (late boil kettle addition) 1 0 23.1%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Sybilla25 g Sybilla Hops Pellet 6 Boil 60 min 17.16 14.3%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Dry Hop 0 days 28.6%
100 g Mandarina Bavaria100 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop 0 days 57.1%
175 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g Nutmeg Herb Mash 0 min.
5 g AllSpice (whole) Herb Mash 0 min.
7 g Cloves (whole) Herb Mash 0 min.
10 g Cinnamon (whole) Herb Mash 0 min.
100 g Ginger (grated) Water Agt Mash 0 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
57%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 20.2 L) 21.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 31
Volume increase from sugar/extract (late additions) 1.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Going into fermentor 25
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

The pumpkin is oven baked, and then pureed with a food processor.
The pumpkin and the spices where added at the lest 20 minutes of the boil in a hopspider bag. Squeeze the bag out before flame-out.

You can use almost any hops instead of Sybilla.

Dry hops go in at the same time as you add the yeast

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  • Public: Yup, Shared
  • Last Updated: 2019-10-13 17:45 UTC