TOOTHY GRIN PUMPKIN ALE - Beer Recipe - Brewer's Friend

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TOOTHY GRIN PUMPKIN ALE

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: California Common Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 96%
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Monday December 15th 2014
1.052
1.014
5.1%
35.8
17.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.75 lb American - Pale 2-Row14.75 lb Pale 2-Row 37 1.8 76.6%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 5.2%
1.50 lb American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L 33 80 7.8%
1 lb Belgian - Caramel Pils1 lb Caramel Pils 34 8 5.2%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 2.6%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.6%
19.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Palisade2 oz Palisade Hops Pellet 7.5 Boil 30 min 21.37 50%
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 14.46 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
120 oz PUMPKIN Other Boil 10 min.
2 tsp IRISH MOSS Fining Boil 10 min.
10 tsp PECTIN ENZYME Other Primary 0 min.
12 tsp Amylase Enzyme Other Other 0 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
61 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.63 Volumes
 
Target Water Profile
Phoenix, AZ, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
68 26 86 83 70 157
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.7 gal Sparge -- 155 °F 60 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 7.22 28.9  
Mash volume with grains 8.76 35  
Grain absorption losses -2.41 -9.6  
Remaining sparge water volume (equipment estimates 7.09 g | 28.4 qt) 8.44 33.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.65 g | 46.6 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 10 g | 40 qt) 12 48  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12 g | 48 qt) 10 40  
Total: 15.66 62.6
Equipment Profile Used: System Default
 
Notes

HEAT 1/2GAL OF WATER TO 175. TURN OFF HEAT AND ADD PUMPKIN, SPICES AND AMYLASE ENZYME. STIR FOR ONE MINUTE AND SET ASIDE. BREW AS NORMAL. ADD PECTIN TO FERMENTOR. FERMENT 7-10DAYS AT 68-72*

OPTIONAL: YOU CAN TRANSFER TO SECONDARY MIDWEEK.

FG:1.010-1.014

NOTE: DON'T SKIP PECTIN AND AMYLASE, YOU'LL GET A NICE ALE WITH A LOT LESS PUMPKIN FLAVOR.

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  • Last Updated: 2020-03-27 15:23 UTC