Burninating the Pumpkinside - Beer Recipe - Brewer's Friend

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Burninating the Pumpkinside

226 calories 24 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.32 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 226 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Sunday September 25th 2022
1.068
1.018
6.7%
23.8
19.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.14 lb Weyermann - Munich Type I9.14 lb Munich Type I 38 6 43.5%
4.06 lb Bestmalz - Best RED X4.06 lb Best RED X 36 12 19.3%
2.20 lb Briess - Caramel Malt - 60L2.2 lb Caramel Malt - 60L 35.4 60 10.5%
5.08 lb Pumpkin (fresh)5.08 lb Pumpkin (fresh) 1 0 24.2%
0.51 lb Rice Hulls0.51 lb Rice Hulls 0 0 2.4%
20.99 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.01 oz Mount Hood1.01 oz Mount Hood Hops Pellet 5.2 Boil 60 min 17.92 38%
1.65 oz Mount Hood1.65 oz Mount Hood Hops Pellet 5.2 Boil 5 min 5.83 62%
2.66 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 lb Pumpkin Flavor Boil 20 min.
2.20 tsp Irish Moss Fining Boil 15 min.
0.55 tsp Cardamom Spice Boil 5 min.
2.20 each Cinnamon stick Spice Boil 5 min.
0.55 tsp Nutmeg Spice Boil 5 min.
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
2.20 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 1.2 oz       Temp: 68 °F       CO2 Level: 1.75 Volumes
 
Target Water Profile
Seattle - Cedar Water - Q3 - 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
74.7 1 2 120.9 1 24.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.4 gal Saccarification Strike 163 °F 152 °F 60 min
Mash Out Decoction 152 °F 175 °F --
0.9 gal Fly Sparge 175 °F 172 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.97 23.9  
Mash volume with grains 7.24 29  
Grain absorption losses -1.99 -8  
Remaining sparge water volume (equipment estimates 3.52 g | 14.1 qt) 2.99 12  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.6 2.4  
Pre boil volume (equipment estimates 7.85 g | 31.4 qt) 7.32 29.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.96 35.8
Equipment Profile Used: System Default
 
Notes

Micro Homebrew
———

  • Weyermann Type 1 Munich (5.1-7.0°L) — ?
  • Best Malz Red X (11-13°L) — ?
  • Caramel 60°L (Breiss) — ?

    Mash Notes:
  • For the decoction, I will just have to estimate. The full mash is 4-5 gallons. For raising 25 degrees (or more) at least 1/3rd decoction will be needed. An estimate of 1.5 gallons is what I’ll use as a rough estimate, but I’ll have to gage if that feels right on brew day and take good notes.
  • I will mash once again in the brew kettle because it is very convenient to be able to use direct heat to raise to the next step. Especially for a half batch this seems the most convenient and least error prone.

    Pumpkin Notes:
  • I will be using 2 sugar pumpkins that have been roasted, sprinkled with brown sugar. I will roast them for 1 hour at 375F, halving them and removing the guts. One will go in the mash, the other in the boil.

    Fermentation Notes:
  • May do a dyacedal rest after fermentation is complete. 4-5 days at 50 degrees.
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  • Last Updated: 2022-11-24 21:45 UTC