The Cousins PumpKING Ale ll - Beer Recipe - Brewer's Friend

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The Cousins PumpKING Ale ll

278 calories 26.8 g 500 ml
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Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 61 min
Batch Size: 125 liters (fermentor volume)
Pre Boil Size: 145 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Cousin's Craft Beer
Hop Utilization: 97%
Calories: 278 calories (Per 500ml)
Carbs: 26.8 g (Per 500ml)
Created: Tuesday November 8th 2022
1.060
1.013
6.1%
28.7
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 kg Bestmalz - BEST Pale ale13 kg BEST Pale ale 38.1 2.81 40.4%
7 kg Bestmalz - BEST Munich7 kg BEST Munich 37 6.3 21.7%
5 kg Bestmalz - BEST Caramel Aromatic5 kg BEST Caramel Aromatic 34.5 19 15.5%
4 kg Bestmalz - BEST Chit Malt4 kg BEST Chit Malt 23 1.4 12.4%
2 kg Bestmalz - BEST Caramel Munich I2 kg BEST Caramel Munich I 34.5 35 6.2%
1.20 kg Brown Sugar1.2 kg Brown Sugar - (late boil kettle addition) 45 15 3.7%
32.20 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Magnum DE100 g Magnum DE Hops Pellet 13 First Wort 60 min 28.73 100%
100 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 each Protofloc Fining Boil 15 min.
1.50 g Servomyces Other Boil 10 min.
200 g Cinnamon Spice Boil 5 min.
15 g Nutmeg Spice Boil 5 min.
15 g Clove Spice Boil 5 min.
120 g Ginger Spice Boil 5 min.
15 g Allspice Spice Boil 5 min.
1.20 kg Brown Sugar Water Agt Boil 2 min.
60 ml vanilla extract Spice Boil 1 min.
10 kg baked pumpkin puree Water Agt Secondary 14 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
75 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 645 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.57 bar       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 30 200 0
RO water adjustment:
Calcium Sulphate - CaSO4 /Gypsum/ 60 grams.
Sodium Chloride - CaCl brewferm 33% 30 grams.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70.06 L Strike 76 °C 66 °C 67 min
-- 75 °C 1 min
90 L Fly Sparge -- 77 °C --
Starting Mash Thickness: 2.26 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 131.3 L. Suggest reducing initial water volume to 44.65 L and adding 85.9 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 90.52 L. Suggest reducing strike water volume to 24.94 L and adding 45.12 L sparge/top-off. 70.1
Strike water volume at mash thickness of 2.3 L/kg 70.1
Mash volume with grains 90.5
Grain absorption losses -31
Remaining sparge water volume (equipment estimates 92.4 L) 106.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 130.5 L) 145
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.8
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 125
Going into fermentor 125
Total: 176.9  
Equipment Profile Used: System Default
 
Notes

Fermentation schedule:
Start fermenting at 19°C
Day 7 transfer to other fermenter and add 14 kg. baked pumpkin puree
Day 14 transfer in other tank - cold crash to 0°C for 48 hours
Day 16 carbonate for 5 days at 0°C 10 PSI / CO2 level 2.6 vols
Day 21 bottling

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  • Last Updated: 2022-11-28 10:24 UTC