Pumpkin Ale 2024 - Beer Recipe - Brewer's Friend

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Pumpkin Ale 2024

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.71 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GranPaD
Hop Utilization: 97%
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Saturday August 17th 2024
1.056
1.014
5.6%
17.8
9.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Rahr - Standard 2-Row3 kg Standard 2-Row 36.8 1.8 43.9%
0.23 kg Bairds - Crystal Malt 1500.225 kg Crystal Malt 150 - (late mash tun addition) 34 57 3.3%
1 kg Weyermann - Munich Type I1 kg Munich Type I 38 6 14.6%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 7.3%
0.82 kg Pumpkin (canned)0.822 kg Pumpkin (canned) 8 0 12%
0.23 kg Briess - Special Roast0.23 kg Special Roast - (late mash tun addition) 33 40 3.4%
0.82 kg Pumpkin (canned)0.822 kg Pumpkin (canned) - (late boil kettle addition) 8 0 12%
0.23 kg Briess - Aromatic Munich Malt 20L0.23 kg Aromatic Munich Malt 20L 35.4 20 3.4%
6.83 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.35 g BSG - Challenger28.35 g Challenger Hops Pellet 4.4 Boil 75 min 14.4 66.9%
14 g BSG - Challenger14 g Challenger Hops Pellet 4.4 Boil 15 min 3.38 33.1%
42.35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
0.17 ml Fermcap S Other Boil 65 min.
1.60 g sodium metabisulfite Water Agt Other 100 min.
0.50 tsp Wyeast Yeast Nutrient Water Agt Boil 10 min.
1 tsp Irish Moss Fining Boil 3 min.
2.50 g Epsom Salt Water Agt Mash 1 hr.
4.58 g Citric acid Water Agt Mash 1 hr.
0.50 tsp Cinnamon Spice Boil 10 min.
0.50 tsp Pumpkin Pie Spice Water Agt Boil 10 min.
0.25 tsp Nutmeg Spice Boil 10 min.
0.25 tsp Ginger Spice Boil 10 min.
1 tsp vanilla Water Agt Boil 5 min.
 
Yeast
Danstar - Lalbrew New England East Coast Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 159 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.75 bar       Temp: 3 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO + SMB
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
78 12 34 100 100 67
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.11 L Strike 68 °C 67 °C 60 min
10.78 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 23 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 27.3
Mash volume with grains 31.8
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 10.7 L) 9.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.3 L) 28.7
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 23
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Grains treated with 2% by weight water with 25 ppm Sodium Meta Bisulfite, just before grinding.

Mash water boiled before use to reduce oxygen level. Sodium Meta Bisulfite (Campden tabs) added as powder @ 50 ppm to prevent Hot Side Oxidation (will add 11.6 ppm Na+ and 40.5 ppm SO3- aq to water profile)

Add 5 drops Fermcap S prior to boil.
Add pumpkin to boil at 30 minutes remaining boil

Cool wort to 18 C (59F) before pitching yeast and let rise to 22 C (72 F) maximum during fermentation

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  • Last Updated: 2024-08-21 00:41 UTC