Château Rood - Beer Recipe - Brewer's Friend

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Château Rood

205 calories 20.8 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.118 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Saturday November 18th 2023
1.062
1.015
6.2%
0.0
14.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.10 kg Weyermann - Extra Pale Premium Pilsner Malt3.1 kg Extra Pale Premium Pilsner Malt 38 1.5 51.9%
1 kg Weyermann - Munich Type II (Dark)1 kg Munich Type II (Dark) 37 10 16.8%
0.79 kg German - Wheat Malt0.79 kg Wheat Malt 37 2 13.2%
0.36 kg Weyermann - Caramunich Type 30.36 kg Caramunich Type 3 34 57 6%
0.33 kg Dingemans - Aromatic Malt0.33 kg Aromatic Malt 36.3 19 5.5%
0.21 kg Weyermann - Melanoidin0.21 kg Melanoidin 34.5 27 3.5%
0.18 kg Belgian - Special B0.18 kg Special B 34 115 3%
5.97 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 2.1 Boil 0 min 48.2%
20 g Artisan - Saaz (Czech)20 g Saaz (Czech) Hops Pellet 3 Boil 0 min 48.2%
1.50 g Whitbread Golding1.5 g Whitbread Golding Hops Pellet 6 Aroma 0 min 3.6%
41.50 g / 0.00 €
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 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 Guidelines
Amount Description Type Start Temp Target Temp Time
25.63 L Temperature 62 °C 62 °C 15 min
Temperature 62 °C 72 °C 20 min
Temperature 72 °C 72 °C 45 min
Temperature 72 °C 78 °C 5 min
Temperature 78 °C 78 °C 5 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 32.9 L) 17
Mash volume with grains (equipment estimates 32.9 L) 20.9
Grain absorption losses (steeping) -6
Pre boil volume (equipment estimates 26.9 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 21
Going into fermentor 21
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 17  
Equipment Profile Used: System Default
"Château Rood" Fruit Beer recipe by Corné Dorrestijn. Extract, ABV 6.15%, IBU 0, SRM 14.52, Fermentables: (Extra Pale Premium Pilsner Malt, Munich Type II (Dark), Wheat Malt, Caramunich Type 3, Aromatic Malt, Melanoidin, Special B) Hops: (Styrian Goldings, Saaz (Czech), Whitbread Golding)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-11-18 09:13 UTC