The Great Pumpkin Ale - Beer Recipe - Brewer's Friend

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The Great Pumpkin Ale

221 calories 26.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 221 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)
Created: Friday September 15th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 lb American - Pale Ale4.6 lb Pale Ale $ 0.13 / oz
$ 9.57 		37 3.5 31.9%
4.40 lb American - Vienna4.4 lb Vienna $ 0.15 / oz
$ 10.56 		35 4 30.6%
1 lb German - CaraMunich II1 lb CaraMunich II $ 0.15 / oz
$ 2.40 		34 46 6.9%
4.40 lb Munich Malt4.4 lb Munich Malt $ 0.15 / oz
$ 10.56 		36.8 7.87 30.6%
14.40 lbs / $ 33.09
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops $ 2.49 / oz
$ 1.25 		Pellet 15 Boil at 212 °F 60 min 21.11 100%
0.50 oz / $ 1.25
 
Other Ingredients
Amount Name Cost Type Use Time
3.60 lb pumpkin Water Agt Mash 1 hr.
4 g Cinnamon Spice Mash 15 min.
2 g Ginger Spice Mash 15 min.
1 g Nutmeg Spice Mash 15 min.
0.50 g Allspice Spice Mash 15 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
$ 7.00 / each
$ 7.00
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 7.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 0 0 125 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Steep entire grainbill Steeping 155 °F 160 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.3 25.2  
Mash volume with grains 7.45 29.8  
Grain absorption losses -1.8 -7.2  
Remaining sparge water volume (equipment estimates 2.77 g | 11.1 qt) 0.75 3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.05 28.2
Equipment Profile Used: System Default
 
Notes

Add pumpkin puree during main boil, just after steeping. Add spices at the end of the boil, steep for 15 minutes (DO NOT BOIL). Also possible to take a small sanitized pot with the spices to the side at the end of the boil to steep separately while you chill your wort. Strain and add back into wort before fermenting. This will leave very fresh and clean spice flavors, boiling them will dull them out. I plan on running this batch in a fermzilla at 10psi then coldcrashing for 2 days before bottling. This recipe was taken from "How to Brew" by John J Palmer. Should be a good one!

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  • Last Updated: 2023-09-15 19:50 UTC