Pumpkin Pie Ale - Beer Recipe - Brewer's Friend

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Pumpkin Pie Ale

332 calories 40 g 12 oz
Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.53 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jason Bryant - Wort Hogs
Hop Utilization: 84%
Calories: 332 calories (Per 12oz)
Carbs: 40 g (Per 12oz)
Created: Saturday September 2nd 2023
1.098
1.033
8.5%
16.0
14.1
5.3
124.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Simpsons - Finest Pale Ale Maris Otter8 lb Finest Pale Ale Maris Otter 2.44 / lb
19.52
37 2.6 39.4%
5 lb Rahr - Standard 2-Row5 lb Standard 2-Row 2.12 / lb
10.60
36.8 1.8 24.6%
2 lb Weyermann - Munich Type II (Dark)2 lb Munich Type II (Dark) 2.44 / lb
4.88
37 10 9.9%
1 lb Briess - Special Roast1 lb Special Roast 2.44 / lb
2.44
33 40 4.9%
0.50 lb Weyermann - Caramunich Type 10.5 lb Caramunich Type 1 2.44 / lb
1.22
33.5 35 2.5%
0.80 lb Proximity - Crystal 400.8 lb Crystal 40 2.12 / lb
1.70
34.5 40 3.9%
1 lb US - Brewers Crystals1 lb Brewers Crystals - (late boil kettle addition) 4.29 / lb
4.29
44 2 4.9%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 0.47 / oz
3.76
41 1 2.5%
1.50 lb Flaked Oats1.5 lb Flaked Oats 2.12 / lb
3.18
33 2.2 7.4%
20.30 lbs / 51.59
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Sterling0.8 oz Sterling Hops 1.95 / oz
1.56
Pellet 8.7 Boil 60 min 15.95 100%
0.80 oz / 1.56
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Ginger 5.19 / tsp
2.60
Spice Boil 5 min.
0.50 tsp Allspice 5.19 / tsp
2.60
Spice Boil 5 min.
0.05 tsp Cloves Spice Boil 5 min.
0.50 tsp Nutmeg 5.49 / tsp
2.75
Spice Boil 5 min.
1 tsp Cinnamon 5.24 / tsp
5.24
Spice Kegging 0 min.
0.50 tsp Ginger 5.19 / tsp
2.60
Spice Kegging 0 min.
0.50 tsp Allspice 5.19 / tsp
2.60
Spice Kegging 0 min.
0.05 tsp Clove Spice Kegging 0 min.
0.50 tsp Nutmeg 5.49 / tsp
2.75
Spice Kegging 0 min.
2 each Vanilla Bean 1.63 / each
3.26
Spice Kegging 0 min.
2 g Yeast Nutrient Other Boil 5 min.
1 each Whirlfloc tablet 0.28 / each
0.28
Water Agt Boil 5 min.
5 lb Butternut Squash 1.60 / lb
8.00
Water Agt Boil 1 hr.
1.75 tsp Lactic acid 1.61 / oz
0.47
Water Agt Mash 0 min.
1 g Chalk Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 tsp Cinnamon 5.24 / tsp
5.24
Spice Boil 0 min.
5 oz Corn Sugar 0.32 / oz
1.60
Other Kegging 0 min.
39.96
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
2 Each
Cost:
15.67 / each
31.34
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
31.34 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Crystal Clear RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 12 55 55 23
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.51 g | 38.1 qt) 9.13 36.5  
Mash volume with grains (equipment estimates 11.02 g | 44.1 qt) 10.63 42.5  
Grain absorption losses -2.35 -9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.91 g | 27.7 qt) 6.53 26.1  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

This recipe is intended to be "pumpkin pie in a glass." The combination of malts provides the sweet, crackery crust; butternut squash provides more "pumpkin" flavor in beer than canned or even fresh pumpkin; the spices give classic pumpkin-pie flavor; and lactose and vanilla supply body, subtle sweetness, and the perception of the whipped cream on top.

Cube and roast 5lb. butternut squash sprinkled with a few tablespoons of brown sugar at 350 F until caramelized and soft, about 1 hour.

Treat water with lactic acid to achieve a 5.2 mash pH.

Mash at 155 F for 60 minutes.

Run off and sparge as usual, Add butternut squash to the boil in a nylon bag and boil for 60 min. At the end boil, remove squash and add kettle spices, lactose, and Whirlfloc.

Chill, aerate well, and ferment in low 60s F.

At kegging, add the remaining spices and the split, scraped vanilla bean - vanilla and spices are added directly to the keg, so use a bag or a dip tube screen if needed.

The keys to making a standout beer are to use fresh spices, a high-quality vanilla bean, and a larger pitch of yeast than you think you will need.

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  • Last Updated: 2023-09-12 00:42 UTC