The Pumpkin King - Beer Recipe - Brewer's Friend

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The Pumpkin King

210 calories 18.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Slade
Calories: 210 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Saturday September 7th 2024
1.064
1.012
6.8%
21.6
10.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 74.4%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4.1%
0.33 lb American - Caramel / Crystal 80L0.33 lb Caramel / Crystal 80L 33 80 2.7%
0.33 lb Briess - White Wheat Malt0.33 lb White Wheat Malt 39.1 2.5 2.7%
15 oz Pumpkin (canned)15 oz Pumpkin (canned) 8 0 7.7%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 8.3%
12.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Charles Faram - Celeia1 oz Celeia Hops Pellet 2.8 Boil 60 min 11.43 50%
1 oz Saaz1 oz Saaz Hops Pellet 2.5 Boil 60 min 10.2 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Pumpkin Pie Spice Spice Boil 0 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 35.48 psi       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
June 2024 Minneapolis Water Analysis
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
7 gal 153 °F 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.14 32.5  
Mash volume with grains 9.02 36.1  
Grain absorption losses -1.39 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.5 26  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.14 32.5
Equipment Profile Used: System Default
 
Notes

https://www.youtube.com/watch?v=CNI8Nlu57bw

Roast the pumpkin at 350F for 1 hour and add it to the mash. Add the brown sugar after boil. Add pumpking pie spice after flame out at the end of the boil (to avoid overwhelming spice flavors).

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  • Last Updated: 2024-09-26 02:09 UTC