PUMPKIN PIE BROWN ALE - Beer Recipe - Brewer's Friend

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PUMPKIN PIE BROWN ALE

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 79% (brew house)
Hop Utilization: 98%
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Friday November 26th 2021
1.051
1.013
5.0%
30.2
17.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 72.4%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 3.6%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.6%
2.81 lb Pumpkin (canned)2.81 lb Pumpkin (canned) 1 0 20.3%
13.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Cascade1.25 oz Cascade Hops Pellet 7 Boil 90 min 30.18 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Pumpkin pie spice Spice Boil 5 min.
1 each Whirfloc Fining Boil 15 min.
5 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 90 min.
6 tbsp Pure Vanilla Extract Flavor Bottling 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 105 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
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
MUNICIPAL WATER RAN THROUGH A GE UNDER THE COUNTER FILTRATION SYSTEM TREATED WITH 5 STAR pH STABILIIZER
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.45 gal PROTEIN REST Infusion 128 °F 122 °F 30 min
10.36 qt STARCH COVERSION Temperature 212 °F 152 °F 60 min
Starting Mash Thickness: 1.29 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.29 qt/lb 3.55 14.2  
Mash volume with grains 4.43 17.7  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 6.29 g | 25.2 qt) 5.49 22  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.33 1.3  
Pre boil volume (equipment estimates 8.55 g | 34.2 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 9.04 36.2
Equipment Profile Used: System Default
 
Notes

ADD 4.45 GALLONS OF WATER TO MASH TUN AND HEAT TO 128 DEGREES. ADD 5 STAR PH SATBILIZER, GRAINS, AND PUMPKIN. TEMPERATURE SHOULD STABALIZE AT 122 DEGREES. HOLD FOR A 30 MINUTE PROTEIN REST. ADD 2.59 GALLONS OF BOILING WATER TO MASH AND HEAT IF NECESSARY, TEMPERATURE SHOULD STABALIZE AT 152 DEGREES. HOLD FOR 60 MINUTE STARCH CONVERSION. ADD HEAT AND MASH OUT TO 168 DEGREES. SPARGE AND COLLECT 7.75 GALLONS OF WORT AND BRING TO A BOIL AND ADD BITTERING HOPS. FOLLOW OTHER INGREDIENT ADDITIONS. TOTAL BOIL TIME IS 90 MINUTES. COOL WORT TO 68 DEGREES AND ADD TO FERMENTER. VOLUME SHOULD BE 6.25 GALLONS. ADJUST IF NECESSARY. OXYGENATE WORT AND ADD YEAST. FERMENT IN PRIMARY FOR 1 WEEK THEN RACK TO SECONDARY FOR TWO WEEKS. ADD VANILLA AND BOTTLE OR KEG.

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  • Last Updated: 2021-12-31 20:38 UTC