Patches O Pumpkin - Beer Recipe - Brewer's Friend

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Patches O Pumpkin

200 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Sunday August 24th 2014
1.061
1.012
6.5%
30.8
15.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb American - Pale 2-Row10.5 lb Pale 2-Row 37 1.8 85.7%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4.1%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 4.1%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 3.1%
6 oz Canadian - Honey Malt6 oz Honey Malt 37 25 3.1%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Galena0.5 oz Galena Hops Pellet 13 Boil 60 min 22.12 33.3%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 5.88 33.3%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 10 min 2.78 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Pumpkin spice Spice Secondary 0 min.
1 lb Roasted canned pumpkin Flavor Boil 20 min.
1 each vanilla bean Flavor Secondary --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Aurora, CO Municipal Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37 8 45 37 53 142
Add .5 TSP OF GYPSUM .75 TSP OF CALCIUM CHLORIDE. 3 OUNCES OF ACIDULATED MALTS TO MASH
Heated 16 QT of Mash water to 152. Stirred in grains reached 142 rest for 25 mins
Heated 3.5 QT to a boil stirred in and raised the grain temperature to 148
Added 1 gallon of Boiling water at 40 Mins left on mash timer. Temp was 147 brought it up to 153.5
Collected 3.75 gallons of wort
Added 3 gallons of 185 degree water to grain bed stirred and let it sit for 10 mins. Drained until I read 6.5 Gallons in the boil kettle
Checked final gravity showing 1.062% I got almost 6 gallons of wort. Pitched yeast at around 80 degrees
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Batch sparging Sparge -- 190 °F 45 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 4.13 16.5  
Mash volume with grains 5.11 20.5  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.7 g | 18.8 qt) 4.15 16.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.28 33.1
Equipment Profile Used: System Default
 
Notes

Did a ten gallon batch. Added 1 tsp of gypsum salt and 1.5 tsp of calcium chloride to mash and sparge water split evenly. Added 7.5 ml of lactic acid to mash and got 5.36 mash pH. Mashed at 154 for 60 mins. Added 1 tsp of pumpkin spice at the 20 minute mark along with 2 lbs of pumpkin. Roasted pumpkin at 350 degrees in the oven for 30 minutes prior to adding to boil. Ended up with OG of 1.059 and FG of 1.009 added an additional 1 tsp of pumpkin spice 1 cinnamon stick and a half an ounce of fresh ginger root soaked in 2 ounces of brandy per 5 gallons to fermenter after 5-6 days when fermentation has stopped.

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  • Last Updated: 2016-09-27 14:53 UTC