Pumpkin Ale 2020 - Beer Recipe - Brewer's Friend

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Pumpkin Ale 2020

232 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 232 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Wednesday September 9th 2020
1.070
1.016
7.1%
14.3
13.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb United Kingdom - Maris Otter Pale10.5 lb Maris Otter Pale 38 3.75 53.3%
2 lb Belgian - Biscuit2 lb Biscuit 35 23 10.2%
1 lb Munich Dark1 lb Munich Dark 37 15.5 5.1%
3 lb Pumpkin (fresh)3 lb Pumpkin (fresh) - (late boil kettle addition) 1 0 15.2%
2.50 lb Pumpkin (fresh)2.5 lb Pumpkin (fresh) - (late fermenter addition) 1 0 12.7%
5.50 oz Molasses5.5 oz Molasses - (late fermenter addition) 36 80 1.7%
5.50 oz Maple Syrup5.5 oz Maple Syrup - (late fermenter addition) 29.8 0 1.7%
19.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 14.32 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.30 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1 g Epsom Salt Water Agt Sparge 1 hr.
1 each Whirlfloc Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium-Low
Optimum Temp:
60 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Amber Malty (Brun' Water)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55.8 6.8 16 65.6 67.5 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion 166 °F 154 °F 60 min
4.5 gal Batch Sparge 212 °F 180 °F 30 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.49 18  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.13 g | 16.5 qt) 4.45 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.68 g | 26.7 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.36 1.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
"Pumpkin Ale 2020" Spice, Herb, or Vegetable Beer recipe by Kevan Kasmai. All Grain, ABV 7.06%, IBU 14.32, SRM 12.95, Fermentables: (Maris Otter Pale, Biscuit, Munich Dark, Pumpkin (fresh), Molasses, Maple Syrup) Hops: (Fuggles) Other: (Baking Soda, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid, Whirlfloc, Yeast Nutrient)
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  • Last Updated: 2020-09-24 19:38 UTC