Dagmar Pumpkin - Beer Recipe - Brewer's Friend

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Dagmar Pumpkin

162 calories 20.1 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Spice, Herb, or Vegetable Beer
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 0% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Friday October 17th 2014
1.052
1.018
4.6%
19.7
13.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Liquid Malt Extract - Extra Light3 kg Liquid Malt Extract - Extra Light 37 2.5 65.6%
250 g United Kingdom - Crystal 60L250 g Crystal 60L 34 60 5.5%
750 g American - Victory750 g Victory 34 28 16.4%
220 g Brown Sugar220 g Brown Sugar 45 15 4.8%
250 g Maple Syrup250 g Maple Syrup - (late boil kettle addition) 30 35 5.5%
100 g Molasses100 g Molasses 36 80 2.2%
4,570 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mount Hood1 oz Mount Hood Hops Leaf/Whole 4.8 Boil 60 min 16.36 66.7%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 15 min 3.38 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300 g Roasted Canned Pumpkin Flavor Boil 30 min.
10 g Cinnimon Spice Secondary 0 min.
2.50 g Clove Spice Secondary 0 min.
2.50 g Nutmeg Spice Secondary 0 min.
5 g Ginger Spice Secondary 0 min.
12 oz Saffron tea (post Boil) 1 g Other Other 0 min.
0.50 tsp Vanilla Spice Boil 5 min.
1 tsp irish moss Fining Boil 10 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 L Victory / Light Crystal Infusion -- 67 °C 30 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 26.4 L) 24.7
Mash volume with grains (equipment estimates 26.4 L) 25.4
Grain absorption losses (steeping) -1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.3
Pre boil volume (equipment estimates 27.7 L) 26
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 21
Going into fermentor 21
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: 24.7  
Equipment Profile Used: System Default
 
Notes

Actual OG 1.049
After cooled Whirlpool and let clear before racking to primary.
Make Tea of Spices and Spiced Rum and add to secondary after 7 days in Primary.

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  • Last Updated: 2015-08-19 11:15 UTC