026 2021 Pumpkin Ale - Beer Recipe - Brewer's Friend

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026 2021 Pumpkin Ale

186 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23.39 liters
Post Boil Size: 17.39 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 69% (brew house)
Source: https://beerandbrewing.com/perfect-pumpkin-ale-recipe/
Hop Utilization: 99%
Calories: 186 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Saturday September 26th 2020
1.060
1.017
5.7%
17.9
13.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.65 kg United Kingdom - Maris Otter Pale2.646 kg Maris Otter Pale 38 3.75 32.8%
1.13 kg Weyermann - Munich Type I1.134 kg Munich Type I 38 6 14.1%
756 g Weyermann - Melanoidin756 g Melanoidin 34.5 27 9.4%
331 g Weyermann - Caramunich Type 2331 g Caramunich Type 2 34 45 4.1%
200 g Brown Sugar200 g Brown Sugar - (late boil kettle addition) 45 15 2.5%
3 kg Pumpkin (fresh)3 kg Pumpkin (fresh) - (late boil kettle addition) 1 0 37.2%
8.07 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Northern Brewer15 g Northern Brewer Hops Pellet 8.6 Boil 60 min 17.91 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1 ml Phosphoric acid Water Agt Mash 1 hr.
1.80 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 68 °C 68 °C 60 min
9 L Sparge 76.7 °C 76.7 °C 10 min
Starting Mash Thickness: 3.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18
Mash volume with grains (equipment estimates 19.6 L) 21.2
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 10.7 L) 11.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.9 L) 23.4
Volume increase from sugar/extract (late additions) 3.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 17.4
Top off amount 1.6
Going into fermentor 19
Total: 29.2  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/perfect-pumpkin-ale-recipe/

Pumpkin weight is measured on a net basis, after roasting. See BrewingNotes spreadsheet, PumpkinAleCalculator tab.

Started with 18L water, added 0.6 or so extra to clean the sides and make sure all the grain got wet.

Started in kettle with 18L, plus added around 0.8L to take grains off the side of the brewpot. Then sparged with 9L. Had about 0.5L left in brewpot. Ended up probably with just shy of 18L of beer.

For details on pumpkin see PumpkinAleCalculator in BrewingNotes. Effectively what I used:
1.388 kg of butternut squash (gross weight prior to cooking or cutting); 855g after cooking and cutting
1.857 kobocha pumpking gross, 855 after cooking

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  • Last Updated: 2020-09-29 07:03 UTC