Pumpkin Ale - Beer Recipe - Brewer's Friend

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Pumpkin Ale

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 6.4 gallons (fermentor volume)
Pre Boil Size: 7.4 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Keith / Dr. Sherlock
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Tuesday September 16th 2014
1.054
1.013
5.5%
26.2
12.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 76.2%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.2%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.2%
0.25 lb American - Special Roast0.25 lb Special Roast 33 50 1.6%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 3.2%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.3%
1 lb Brown Sugar1 lb Brown Sugar 45 15 6.3%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 20.82 75%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Leaf/Whole 5 Boil 30 min 5.33 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 lb Pumpkin Spice Boil 1 hr.
1 tsp ground cinnamon Spice Boil 1 hr.
1 tsp vanilla bean Spice Boil 1 hr.
0.25 tsp nutmeg Spice Boil 1 hr.
0.25 tsp All Spice Spice Boil 1 hr.
0.50 tsp Ginger Spice Boil 1 hr.
1 tsp Whirlfloc/Irish Moss Water Agt Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.53 22.1  
Mash volume with grains 6.71 26.8  
Grain absorption losses -1.84 -7.4  
Remaining sparge water volume (equipment estimates 4.46 g | 17.9 qt) 3.89 15.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.98 g | 31.9 qt) 7.4 29.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.4 25.6  
Going into fermentor 6.4 25.6  
Total: 9.42 37.7
Equipment Profile Used: System Default
 
Notes

Spread 60 oz canned pumpkin on a cookie sheet and bake for 45 minutes @350* - looking for caramelization of sugars.

Mash in for Add canned pumpkin @90min mash
Looking to stabilize at 154°-156°
Vorlauf and drain
Batch sparge with water @ 170°-175°

______________
____________
The longer mash time is for the pumpkin pie mix.

The longer boil time is because of the high altitude and to ensure boil off of DMS.
______________
Water Requirements:

Total mash water needed
8.7 gal
Strike water volume at mash thickness of 1.5 qt/lb
4.17 gal
Remaining sparge water volume
4.53 gal (you may need more depending on how the pumpkin reacts)
Grain absorption losses
-1.39 gal
Mash Lauter Tun dead space
-0.25 gal
Amount going into kettle
7.06 gal
Boil off losses
-1.5 gal
Hops absorption losses
-0.06 gal
Amount going into fermentor
5.5 gal

Total: 8.7 34.8

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  • Last Updated: 2016-04-17 14:02 UTC