A GOURD DAMN PUMPKIN ALE - Beer Recipe - Brewer's Friend

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A GOURD DAMN PUMPKIN ALE

214 calories 20.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.109 (recipe based estimate)
Post Boil Gravity: 1.237 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Saturday September 5th 2020
1.065
1.014
6.6%
13.2
13.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 56.1%
2 lb Munich Malt2 lb Munich Malt 36 7 14%
30 oz Pumpkin (canned)30 oz Pumpkin (canned) - (late boil kettle addition) 1 0 13.2%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7%
14 oz Maple Syrup14 oz Maple Syrup - (late boil kettle addition) 30 35 6.1%
0.50 lb American - Victory0.5 lb Victory 34 28 3.5%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Galena0.5 oz Galena Hops Pellet 13 Boil 60 min 13.22 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Gypsum Water Agt Mash 1 hr.
1.25 tsp Pumpkin pie spice Spice Boil 5 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
San Diego, Helix water district
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
7.5 gal Infusion 170 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.4 g | 17.6 qt) 4.69 18.8  
Mash volume with grains (equipment estimates 5.32 g | 21.3 qt) 5.61 22.4  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.72 g | 10.9 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.3 1.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1.5 6  
Top off amount 4 16  
Volume into fermentor 5.5 22  
Total: 4.69 18.8
Equipment Profile Used: System Default
 
Notes

spread pumpkin on shallow baking dish and bake at 350 for 60 minutes before adding at boil

use grade B dark maple syrup, add with 5 minutes left in boil.

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  • Last Updated: 2020-09-08 17:04 UTC