Tikvan - Beer Recipe - Brewer's Friend

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Tikvan

155 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Črnika Brew
Rating:
5.00 (1 Review)

Calories: 155 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Monday April 15th 2019
1.051
1.009
5.6%
22.3
10.5
5.6
14.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.31 kg United Kingdom - Maris Otter Pale6.31 kg Maris Otter Pale 38 3.75 36.1%
1.78 kg Munich Light1.78 kg Munich Light 37 6 10.2%
1.04 kg German - CaraRed1.04 kg CaraRed 34 20 5.9%
7.09 kg Pumpkin (fresh)7.09 kg Pumpkin (fresh) 1 0 40.5%
0.45 kg Brown Sugar0.45 kg Brown Sugar 45 15 2.6%
0.83 kg United Kingdom - Crystal 45L0.83 kg Crystal 45L 34 45 4.7%
17.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
29.22 g Magnum29.22 g Magnum Hops Pellet 15 Boil 60 min 22.28 100%
29.22 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
16.70 each clove Spice Boil 5 min.
48 g ginger root Spice Boil 10 min.
4.17 each cinamon stick Spice Boil 10 min.
8.35 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
7.00 € / each
14.00 €
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 212 B cells required
14.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 115.1 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Riječka voda
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 4 3 6 3 155
No1.
clove 6 com
ginger root 18g
cinamon stick 2 com
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32.3 L Strike 67 °C 67 °C 60 min
23.2 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.85 L. Suggest reducing initial water volume to 45.4 L and adding 2.45 L sparge/top-off.  
Strike water volume at mash thickness of 3.1 L/kg 30.9
Mash volume with grains (equipment estimates 31.4 L) 37.4
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 20.5 L) 17.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 7.3
Pre boil volume (equipment estimates 47.8 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 42
Top off amount 6
Going into fermentor 48
Total: 48.5  
Equipment Profile Used: System Default
 
Notes

take a walk on the wild side and boil your pumpkin.

You need to prepare the pumpkin a few days in advance of the brew day. Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long. Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. (As an aside, for those who are into sustainable brewing, the boiled pumpkin flesh makes excellent pies.) To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag designed for fruit or a hop spider equipped with a paint-straining bag.

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  • Last Updated: 2020-11-10 21:44 UTC