Pumpkin Ale - Beer Recipe - Brewer's Friend

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Pumpkin Ale

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Steve
Hop Utilization: 81%
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Sunday September 29th 2024
Similar Recipes

**Dead Pumpkin Ale

by Hammock Street Homebrewery

OG: 1.073 FG: 1.025 ABV: 6.3% IBU: 19

1.060
1.013
6.1%
19.6
17.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 37.5%
2.55 lb Munich2.55 lb Munich 37 6 15.9%
1.70 lb Aromatic Malt1.7 lb Aromatic Malt 35 20 10.6%
0.75 lb Belgian - CaraMunich0.75 lb CaraMunich 33 50 4.7%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.1%
0.50 lb Franco-Belges - Belgian Candi Sugar - Dark (275L)0.5 lb Belgian Candi Sugar - Dark (275L) 38 159.82 3.1%
4 lb Pumpkin (fresh)4 lb Pumpkin (fresh) 1 0 25%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 8.8 Boil at 205 °F 60 min 19.55 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Cinnamon Spice Boil 5 min.
1 tsp Nutmeg Spice Boil 5 min.
1 tsp ginger Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.79 psi       Temp: 41 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
manitou
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51.7 15.4 6 86.8 53.3 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal BIAB - (Brew In A Bag) Steeping 158 °F 155 °F 60 min
Starting Mash Thickness: 2.61 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.61 qt/lb 7.5 30  
Mash volume with grains 8.42 33.7  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 0.7 g | 2.8 qt) 1.17 4.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.52 2.1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.67 34.7
Equipment Profile Used: System Default
 
Notes

Net 4.0 lbs of Roasted Butternut Squash

  • top with 8 oz of Pilloncillo (Mexican) Dark Brown Cane Sugar
  • roast for 90 minutes at 375°
  • scoop out roasted squash flesh w/sugar topping and toss the skins
  • puree the squash mixture and add to kettle at beginning of 60 minute boil using fine mesh hop bag.

    Spice mixture: added at 5 minutes remaining in 60-minute boil
    5 tsp. cinnamon (ground)
    1 tsp. nutmeg (ground)
    1 tsp. ginger (ground)

    1 Tbsp. Vanilla added to fermenter 3 days before kegging

    Doing an OPEN-ish fermentation (to avoid possible stalling that can happen with this particular Dupont strain of yeast). Will remove airlock from the fermentor and loosely cover with foil. Fermentor will be inside a small chest freezer with lid closed to maintain warm fermentaion temperature.
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  • Last Updated: 2024-12-01 18:03 UTC