Gourd-geous Ale - Pumpkin Nut Brown - Beer Recipe - Brewer's Friend

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Gourd-geous Ale - Pumpkin Nut Brown

173 calories 14.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.36 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 173 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Sunday November 17th 2024
1.053
1.009
5.7%
33.6
19.2
5.4
39.01
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Crisp Malting - Finest Maris Otter8.5 lb Finest Maris Otter $ 2.00 / lb
$ 17.00 		36.8 2.4 56.5%
1.50 lb Briess - Victory Malt1.5 lb Victory Malt $ 2.49 / lb
$ 3.74 		34.5 28 10%
5 oz Special B5 oz Special B $ 2.79 / lb
$ 0.87 		34 115 2.1%
4 oz Crisp Malting - Pale Chocolate4 oz Pale Chocolate $ 3.39 / lb
$ 0.85 		32.7 220 1.7%
4 oz Briess - Special Roast4 oz Special Roast $ 2.79 / lb
$ 0.70 		33 40 1.7%
3.50 oz Weyermann - Carafa I3.5 oz Carafa I 32 340 1.5%
4 lb Pumpkin (fresh)4 lb Pumpkin (fresh) - (late boil kettle addition) 1 0 26.6%
240.50 oz / $ 23.15
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops $ 2.49 / oz
$ 2.49 		Pellet 7.8 Boil 60 min 27.91 33.3%
2 oz East Kent Goldings2 oz East Kent Goldings Hops $ 3.69 / oz
$ 7.38 		Pellet 4 Boil 5 min 5.71 66.7%
3 oz / $ 9.87
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Baking Soda Water Agt Mash 1 hr.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Chalk Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
3 g Pickling Salt Water Agt Mash 1 hr.
8 each Fermcap Water Agt Boil 1 hr.
0.50 each Whirlfloc Fining Boil 15 min.
1.50 tbsp Pumpkin pie spice Spice Boil 5 min.
0.30 g Potassium Metabisulfite Water Agt Kegging 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
$ 5.99 / each
$ 5.99
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 285 B cells required
$ 5.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Assuming 11.03lb grain, 3oz hops, 9.00g total water
pre-boil target 7.62g Grain loss 1.38g
after hops loss 7.51g Hops loss 0.11g
post-boil 6.16g Boil loss 1.35g
post-chill 5.91g Chill loss 0.25g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal 6.5g Mash-in @160F Infusion 153 °F 152 °F 60 min
2.5 gal Batch Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.52 g | 34.1 qt) 8.99 36  
Mash volume with grains (equipment estimates 9.4 g | 37.6 qt) 9.87 39.5  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.89 g | 27.5 qt) 7.36 29.4  
Volume increase from sugar/extract (late additions) 0.48 1.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.75 23  
Volume into fermentor 5.75 23  
Total: 8.99 36
Equipment Profile Used: System Default
 
Notes

DESIGN POINTS :

  • Using Maris Otter instead of 2-row cause I love it in anything brown/stout-ish.
  • G&T didn't have Crystal 120 so I subbed Special B (98-120L), and opted for Pale Chocolate (200-250L) for the Choc Malt.
  • Not doing live pH test & adjustment, just going to go with the BrewersFriend calc and target 1 point lower than projected since I always seem to come out higher.
  • Not adjusting water profile for Pumpkin as it is claimed to be pH neutral. Am mashing in 8F higher instead of normal 6F, to account for the additional cool/roomtemp pumpkin from fridge.
  • Targeting a bit more total water volume in case the pumpkin retains some water after mash-out.

    KEY STEPS:
    1) At mash-in temp, take about 1/2 gallon of the hot mash water. before adding grain, add it to the pumpkin and stir to break up big clumps, yielding a slurry.
    2) Mash-in grains & stir, then add warm pumpkin slurry to the mash.
    3) Test pH after 10min for notes/next brew addition adjustments.
    4) Add Fermcap prior to boil.
    5) Reyhdrate yeast (see below).
    6) Add Whirlfloc near boil end for clarity.
    7) Ferment at 68F for 3 to 4 weeks.
    8) Add PMB when kegging.

    **
    PREP PUMPKIN
    Use pie pumpkin and/or butternut squash (if brown ale) about 10 pounds in total weight (to yield 3-5 lb net per 5-gallon batch).
    Halve the pumpkin, remove pulp and seeds, and cut the halves into pieces about 6 inches long. Arrange the pieces on a foil-lined cookie sheet, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F until soft (approx 1.5-2.5hrs). During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove from oven and let cool. Peel off the skin, dice into large cubes (being sure to save the juice for its color and flavor), mash to a pulp, and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature.

    **
    YEAST REHYDRATION INFO

    Source: https://fermentis.com/en/product/safale-us‑05/ .

    1) Sprinkle the yeast in minimum 10 times its weight (~1/2 cup) of sterile water (not RO or distilled) or boiled & hopped wort at 25 to 29°C (77°F to 84°F).
    2) Leave to rest 15-30 minutes.
    3) Gently stir and pitch the resultant cream into the fermentation vessel.
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  • Last Updated: 2024-11-20 05:24 UTC