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040 - Citrouille

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

Original Gravity:

1.067

Final Gravity:

1.011

ABV (standard):

7.4%

IBU (tinseth):

23.8

SRM (morey):

11.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
40 g	East Kent Goldings (Pellet) 40 g East Kent Goldings (Pellet) Hops		23.8	100%
40 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	64 °C	60 min
Starting Mash Thickness: 2 L/kg

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

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

Last Updated and Sharing

487

Views

Brews

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

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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