CREMA DI ZUCCA ALE - Beer Recipe - Brewer's Friend

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CREMA DI ZUCCA ALE

243 calories 30.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.120 (recipe based estimate)
Efficiency: 35% (brew house)
Source: CHEF A. GANCITANO
Calories: 243 calories (Per 12oz)
Carbs: 30.8 g (Per 12oz)
URL: http://www.brewersfriend.com/homebrew/recipe/view/165107/crema-di-zucca-ale
Created: Thursday September 18th 2014
1.072
1.026
6.0%
7.7
11.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Light6 lb Liquid Malt Extract - Light 35 4 54.5%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 18.2%
1 lb American - CaraCrystal Wheat Malt1 lb CaraCrystal Wheat Malt 34 55 9.1%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 4.5%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 4.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 50 min 7.73 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb PUMPKING Flavor Boil 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sugar destrose       Amount: 5 oz.      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Infusion -- 163 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.04 g | 24.2 qt) 2.51 10  
Mash volume with grains (equipment estimates 6.04 g | 24.2 qt) 2.67 10.7  
Grain absorption losses (steeping) -0.25 -1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.74 3  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.51 10
Equipment Profile Used: System Default
 
Notes

SE LE ANADIO WHIRFLOC, 1 CAPSULA, 1 LB. LACTOSA, 1 OZ GINGER, 1/2 CRDA PUMPKING SPICE

3 tsp Pumpkin pie spice @ 5 min of boil.

2 large cans of Pumpkin Puree to the primary.

For the bottling bring 3/4 cup of corn sugar and 1/4 cup of water to a boil with the following spices:

1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. mace
1/4 tsp. cloves

Add 1/2 tsp of vanilla extract to the cooled priming mixture.

After the mixture has cooled, add it to the bottling bucket(before racking!)

Bottle and condition for 2 weeks



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  • Last Updated: 2014-09-26 19:17 UTC