DAMION'S EARLY AUTUMN PUMPKIN ALE - Beer Recipe - Brewer's Friend

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DAMION'S EARLY AUTUMN PUMPKIN ALE

145 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.5 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Frans Jansen van Rensburg
Hop Utilization: 84%
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Wednesday March 2nd 2022
1.048
1.008
5.2%
30.2
6.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Malteurop - 2 Row5 kg 2 Row 34.3 2.15 90.9%
0.50 kg American - Caramel / Crystal 30L0.5 kg Caramel / Crystal 30L 34 30 9.1%
5.50 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
38 g Northern Brewer - Williamette38 g Williamette Hops Pellet 5.4 Boil at 96 °C 75 min 21.58 53.5%
13 g Yakima Chief Hops - Cascade13 g Cascade Hops Pellet 6.3 Boil at 96 °C 75 min 8.61 18.3%
20 g BSG - German Hallertau Mittelfrüh20 g German Hallertau Mittelfrüh Hops Pellet 4.4 Aroma at 90 °C 0 min 28.2%
71 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Cinnamon Spice Boil 10 min.
4 g VANILLA BEAN CHOPPED Spice Boil 10 min.
2 g Nutmeg Spice Boil 10 min.
1 g allspice Spice Boil 10 min.
2 g ginger Spice Boil 10 min.
1 g Irish Moss Fining Boil 10 min.
4.50 kg pumpkin Flavor Mash 1 hr.
7 g gypsum (calcium sulfate) Water Agt Mash 0 min.
0.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2.60 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
0.80 g Canning Salt Water Agt Mash 0 min.
6.20 g gypsum (calcium sulfate) Water Agt Sparge 0 min.
0.50 g Calcium Chloride (anhydrous) Water Agt Sparge 0 min.
2.30 g Epsom Salt (MgSO4) Water Agt Sparge 0 min.
0.70 g Canning Salt Water Agt Sparge 0 min.
1 ml Lactic acid Water Agt Sparge 0 min.
6 g Gelatin Fining Other 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11.50 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Mash In -- 50 °C 30 min
Mash In add Pumpkin Pulp at start of 60 minutes Steeping 50 °C 65 °C 60 min
11 L Sparge 65 °C 77 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 21.8 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 30.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 23 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 23
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

Do not use Butternut
Boil 5-6 Kilogram Pumpkin in 10 -15 liters of Water for 40-60 minutes.
After 4.5 Kilogram of Pumpkin was added to the second stage of the Mashing Process. Set the temp of the left over water at 80 degree Celsius. Use this water to Sparge.

Add about 2 grams of whirlfloc at 10 minutes before the end of the boil.

At he end of the boil Whirlpool for about 20 minutes.

First Stage Fermentation at 18 - 20 Degrees Celsius for 10 days
Second Stage lower temp to 15 Degrees for 4 Days.

Chill Back for 4 days at 4 degrees Celsius. Add Gelatin on the morning of the second day or when your fermenter reaches 4 degrees. if you want you can Mature Ale for a further 10 - 14 days, but not necessary.

Please insure when you carbonate. your Carbonation and Kegerator pressure are the same. Cheers enjoy and good luck

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  • Last Updated: 2023-03-10 06:07 UTC