Punkin Chunkin - Beer Recipe - Brewer's Friend

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Punkin Chunkin

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.14 gallons
Post Boil Size: 6.02 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://beerandbrewing.com/perfect-pumpkin-ale-recipe/
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday November 1st 2020
1.053
1.013
5.2%
23.4
13.4
5.2
28.33
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale $ 1.75 / lb
$ 6.13 		38 3.75 31.1%
2 lb Gambrinus - Munich - Light 10L2 lb Munich - Light 10L $ 2.50 / lb
$ 5.00 		37.3 10 17.8%
1 lb Aromatic Malt1 lb Aromatic Malt $ 1.75 / lb
$ 1.75 		35 20 8.9%
1 lb Maker's Malt - caramel 401 lb caramel 40 $ 3.00 / lb
$ 3.00 		29 40 8.9%
4 oz Brown Sugar4 oz Brown Sugar 45 15 2.2%
2.50 lb Gambrinus - Vienna Malt2.5 lb Vienna Malt $ 2.00 / lb
$ 5.00 		37.3 4 22.2%
1 lb American - Victory1 lb American - Victory $ 2.50 / lb
$ 2.50 		34 28 8.9%
11.25 lbs / $ 23.38
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Gelana0.5 oz Gelana Hops Pellet 12.9 Boil 60 min 23.41 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 lb Roasted pumpkin Flavor Boil 90 min.
5 tsp Cinnamon Spice Boil 5 min.
1 tsp Nutmeg Spice Boil 5 min.
1 tsp Ginger Spice Boil 5 min.
4 tsp Vanilla Extract Spice Secondary 0 min.
8.25 gal water $ 0.60 / gal
$ 4.95 		Water Agt Mash 0 min.
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
$ 4.95
 
Yeast
Escarpment Labs - Irish Ale
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Med-High
Optimum Temp:
64.4 - 71.6 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 60 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 156 °F 154 °F 60 min
2.25 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.25 g | 21 qt) 4.62 18.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 7.14 28.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.02 24.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.02 g | 24.1 qt) 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

1.5L starter (per recipe)

PUMPKIN PREPARATION
You need to prepare the pumpkin a few days in advance of the brew day. Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long. Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. (As an aside, for those who are into sustainable brewing, the boiled pumpkin flesh makes excellent pies.) To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag designed for fruit or a hop spider equipped with a paint-straining bag.



Batch 2:
-I increased the amount of vanilla in this batch
-switched to Irish ale liquid yeast

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  • Last Updated: 2021-11-14 15:19 UTC