Tri Pumpkin Ale AG - Beer Recipe - Brewer's Friend

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Tri Pumpkin Ale AG

204 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 204 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Friday April 17th 2015
1.061
1.019
5.5%
20.5
18.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 48.9%
7 oz Brown Sugar7 oz Brown Sugar - (late boil kettle addition) 45 15 2.4%
16.20 oz American - Caramel / Crystal 60L16.2 oz Caramel / Crystal 60L 34 60 5.5%
58 oz Libbey Pumpkin Pie Mix58 oz Libbey Pumpkin Pie Mix 1 13 19.7%
29 oz Libbey Pumpkin Pie Mix29 oz Libbey Pumpkin Pie Mix 1 13 9.9%
40 oz Bruce's Yams, drained40 oz Bruce's Yams, drained 10 17 13.6%
294.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Willamette0.75 oz Willamette Hops Pellet 5.2 Boil 60 min 16.48 42.9%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 8.4 Boil 3 min 4.01 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Amylase Enzyme Other Mash 30 min.
1 tsp Cinnamon Spice Boil 1 hr.
1 tsp Ginger Root Spice Boil 1 hr.
1 tsp Cinnamon Spice Boil 2 min.
1 tsp Ginger Root Spice Boil 2 min.
 
Yeast
White Labs - European Ale Yeast WLP011
Amount:
1 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Charlotte, NC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 2 3 6 7 23
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.11 20.5  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.7 -6.8  
Remaining sparge water volume (equipment estimates 2.88 g | 11.5 qt) 3.85 15.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.49 2  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.96 35.9
Equipment Profile Used: System Default
 
Notes

Mix 29oz of pumpkin into 3 gallon of water and add enzyme. Bring mixture to 150 deg F and let stand for 30 min, stir to prevent burning. Rase the temperature to 170 deg F then remove from heat, let sit for 30 min and allow the pulp to settle. Decant the liquid and save. Dispose of the pulp. Return the liquid to the kettle.
While the grains are steeping mix the remaining 58oz of pumpkin, 1 tsp Cinnamon, 1 tsp Ginger Root. Finely chop the sweet potato and squash, then add to mixture. Place on a cookie sheet and bake for 20-30 minutes at 350 degrees F before adding to the brew kettle.

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  • Last Updated: 2015-04-20 03:48 UTC