Pumpkin Oblivion - Beer Recipe - Brewer's Friend

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Pumpkin Oblivion

258 calories 24 g 12 oz
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 258 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Sunday April 9th 2023
1.078
1.016
8.2%
17.7
17.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Rahr - Pale Ale12 lb Pale Ale 36.34 3.5 71.9%
2 lb Briess - Victory Malt2 lb Victory Malt 34.5 28 12%
0.60 lb American - Caramel / Crystal 90L0.6 lb Caramel / Crystal 90L 33 90 3.6%
0.60 lb American - Caramel / Crystal 40L0.6 lb Caramel / Crystal 40L 34 40 3.6%
0.50 lb Gambrinus - Honey Malt0.5 lb Honey Malt 37 25 3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6%
16.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.66 oz Magnum0.66 oz Magnum Hops Pellet 11.3 Boil 30 min 17.7 100%
0.66 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Vanilla extract Spice Secondary 7 days
1.50 tsp Pumpkin Pie Spice Spice Secondary 7 days
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
3 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 197 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.26 25.1  
Mash volume with grains 7.6 30.4  
Grain absorption losses -2.09 -8.4  
Remaining sparge water volume (equipment estimates 3.1 g | 12.4 qt) 3.58 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.84 39.4
Equipment Profile Used: System Default
 
Notes

Fresh pie pumpkin can be switched out for butternut squash. Remove skin, dice squash, and mix with maple syrup (4 tbsp). Cook in over at 350 for an hour. Add half of the squash to the mash and half to the boil at 15 minutes in a mesh bag. Add squash from boil to fermentor. Once fermentation is complete, rerack to secondary add spices, let age for at least two months.

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  • Last Updated: 2024-02-19 18:49 UTC