Pumpkin Stout - Beer Recipe - Brewer's Friend

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Pumpkin Stout

220 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit and Spice Beer
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Friday September 18th 2020
1.066
1.019
6.2%
25.0
36.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb US - Pale 2-Row24 lb Pale 2-Row 37 1.8 66.7%
5 lb Pumpkin (fresh)5 lb Pumpkin (fresh) 1 0 13.9%
2 lb Munich2 lb Munich 38 6 5.6%
26 oz American - Chocolate26 oz Chocolate 29 350 4.5%
26 oz American - Roasted Barley26 oz Roasted Barley 33 300 4.5%
22 oz American - Caramel / Crystal 80L22 oz Caramel / Crystal 80L 33 80 3.8%
6 oz Belgian - Special B6 oz Special B 34 115 1%
576 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 60 min 22.99 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Aroma 5 min 2 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Cinnamon Spice Whirlpool 0 min.
0.75 tsp Ginger Spice Whirlpool 0 min.
0.50 tsp Nutmeg Spice Whirlpool 0 min.
0.50 tsp Clove Spice Whirlpool 0 min.
0.50 tsp Allspice Spice Whirlpool 0 min.
 
Yeast
Imperial Yeast - A01 House
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 257 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.61 gal (54.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.61 gal (6.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.11 gal (56.42 qt). Suggest reducing strike water volume to 9.52 gal (38.08 qt) and adding 2.11 gal (8.42 qt) sparge/top-off. 11.63 46.5  
Strike water volume at mash thickness of 1.5 qt/lb 11.63 46.5  
Mash volume with grains 14.11 56.4  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume (equipment estimates 5.52 g | 22.1 qt) 4.91 19.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 13.61 g | 54.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16.53 66.1
Equipment Profile Used: System Default
 
Notes

Based on basically doubling:
https://www.homebrewtalk.com/threads/looking-for-advice-re-pumpkin-stout.540728/#post-7057892

1 hour mash at 155
1 hour boil
target post-boil volume 12 gal

Spice - made a tea & added right before yeast pitch / aeration.

OG measured: 1.065
FG measured 1.028

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  • Last Updated: 2020-10-17 01:32 UTC