Pumpkin Ale - Beer Recipe - Brewer's Friend

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Pumpkin Ale

211 calories 19.6 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: 1.047 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Steve Walis
Hop Utilization: 81%
Calories: 211 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Sunday September 29th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 36.4%
2.55 lb Munich2.55 lb Munich 37 6 15.5%
1.70 lb Aromatic Malt1.7 lb Aromatic Malt 35 20 10.3%
0.75 lb Belgian - CaraMunich0.75 lb CaraMunich 33 50 4.5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 3%
4 lb Pumpkin (fresh)4 lb Pumpkin (fresh) 1 0 24.2%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 3%
16.50 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 18.95 100%
0.75 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °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 Strike 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 0.66 g | 2.6 qt) 1.13 4.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.55 2.2  
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: 8.64 34.5
Equipment Profile Used: System Default
 
Notes

Net 4.0 lbs of Butternut Squash roasted for 90 minutes with 8 oz of Dark Brown Sugar and then pureed. 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: 2024-09-29 13:17 UTC