Pumpkin Rosemary Belgian Ale - Beer Recipe - Brewer's Friend

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Pumpkin Rosemary Belgian Ale

218 calories 21.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Clark Danderson
Hop Utilization: 98%
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Tuesday August 22nd 2023
1.066
1.015
6.7%
29.7
5.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Dingemans - Belgian Pilsner Malt15 lb Belgian Pilsner Malt 37 1.6 64.5%
5 lb Munich5 lb Munich 37 6 21.5%
2.50 lb German - Wheat Malt2.5 lb Wheat Malt 37 2 10.8%
0.75 lb Brown Sugar0.75 lb Brown Sugar 45 15 3.2%
23.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sterling1 oz Sterling Hops Pellet 9.7 Boil 90 min 18.5 20%
2 oz Yakima Chief Hops - Tradition2 oz Tradition Hops Leaf/Whole 5.7 Boil at 212 °F 20 min 11.19 40%
2 oz styrian celeia2 oz styrian celeia Hops Pellet 2.8 Aroma 0 min 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
44 oz pumpkin Herb Mash 0 min.
20 oz Rice hulls Other Mash 0 min.
10 g Rosemary Herb Secondary 0 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.22 psi       Temp: 34 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Auburn, AL
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.5 gal Strike 160 °F 150 °F 45 min
3.5 gal Sparge 170 °F -- 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.44 gal (49.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.44 gal (1.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.05 gal (52.2 qt). Suggest reducing strike water volume to 10.2 gal (40.8 qt) and adding 1.05 gal (4.2 qt) sparge/top-off. 11.25 45  
Strike water volume at mash thickness of 2 qt/lb 11.25 45  
Mash volume with grains 13.05 52.2  
Grain absorption losses -2.81 -11.3  
Remaining sparge water volume (equipment estimates 4.19 g | 16.8 qt) 3.76 15  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 12.44 g | 49.8 qt) 12 48  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15.01 60
Equipment Profile Used: System Default
 
Notes

Ferment at 70F during primary fermentation. Towards end raise to 75F to encourage attenuation during secondary.

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  • Last Updated: 2023-08-23 12:05 UTC