Colonial Pumpkin Ale - Beer Recipe - Brewer's Friend

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Colonial Pumpkin Ale

168 calories 11.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Pumpkin Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 6.21 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 168 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/down-derry-down-colonial-pumpkin-ale/
Created: Wednesday September 29th 2021
1.052
1.005
6.3%
22.8
10.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Briess - Pale Ale Malt 2-Row7.5 lb Pale Ale Malt 2-Row 36.8 3.5 66.3%
1.50 lb Briess - Ashburne® Mild Malt1.5 lb Ashburne® Mild Malt 36.34 5.3 13.3%
12 oz Muntons - Amber Malt12 oz Amber Malt 35 22 6.6%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L 34 40 6.6%
8 oz American - White Wheat8 oz White Wheat 40 2.8 4.4%
4 oz Briess - Special Roast4 oz Special Roast 33 40 2.2%
1 oz Rice Hulls1 oz Rice Hulls 0 0 0.6%
181 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.5 Boil 60 min 14.1 44.4%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Leaf/Whole 5 Boil 20 min 7.11 33.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 1.56 22.2%
2.25 oz / $ 0.00
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Webster Gregg Report
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
Infusion -- 152 °F 90 min
Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 4.81 19.2  
Mash volume with grains 5.71 22.9  
Grain absorption losses -1.41 -5.7  
Remaining sparge water volume (equipment estimates 3.94 g | 15.8 qt) 3.61 14.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.21 24.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.21 g | 24.8 qt) 5.5 22  
Total: 8.41 33.7
Equipment Profile Used: System Default
 
Notes

Place pumpkin halves cut side down in a large roasting pan with the chopped parsnips nestled in the hollows where the pumpkin innards had been. Add about 1/4″ (6 mm) water to the roasting pan. Bake at 300°F (150°C) for about one hour. Remove from oven and let cool to room temperature. Scrape pulp from pumpkin rind, mash parsnip pieces, and set aside.

Heat strike water to achieve a mash rest temperature of 152°F (67°C) and add to mash tun. Add pumpkin, parsnips, and rice hulls. Stir well. Mash in grains. Rest at 152°F (67°C) for 90 minutes.

While the mash rests, lightly toast the walnuts at 325°F (163°C) for about 12 minutes. Let nuts come to room temperature and crush in a paper bag (this will help remove some of the oils). Set aside.

Lauter and sparge to collect 6.5 gal. (24.6 L) of wort. Boil 90 minutes, adding hops, walnuts, and Whirlfloc as indicated above. Chill to desired fermentation temperature, pitch yeast, and ferment until specific gravity stabilizes at or near 1.009 (2.3°P). Bottle or keg.

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  • Last Updated: 2021-11-13 18:12 UTC