Pocahontas Pumpkin Ale (Braumeister) - Beer Recipe - Brewer's Friend

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Pocahontas Pumpkin Ale (Braumeister)

217 calories 24.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Holiday/Winter Special Spiced Beer
Boil Time: 90 min
Batch Size: 26.5 liters (ending kettle volume)
Pre Boil Size: 31.3 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Scott Jackson (Zymurgy Sep/Oct 2013)
Calories: 217 calories (Per 330ml)
Carbs: 24.1 g (Per 330ml)
Created: Sunday August 23rd 2015
1.070
1.020
6.6%
25.2
13.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.73 kg American - Pale 6-Row5.73 kg Pale 6-Row 35 1.8 69.4%
0.35 kg American - Caramel / Crystal 60L0.35 kg Caramel / Crystal 60L 34 60 4.2%
0.35 kg American - Victory0.35 kg Victory 34 28 4.2%
0.43 kg German - Melanoidin0.43 kg Melanoidin 37 25 5.2%
0.70 kg Maple Syrup0.7 kg Maple Syrup - (late boil kettle addition) 30 35 8.5%
0.70 kg Honey0.7 kg Honey - (late boil kettle addition) 42 2 8.5%
8.26 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 15 Boil 80 min 25.23 100%
14 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
2 tsp CaCL Water Agt Mash --
1 each Canned Pumpkin (3lb) Flavor Mash --
0.50 tbsp Pumpkin Pie Spice Spice Boil 1 min.
0.50 tbsp Pumpkin Pie Spice Spice Bottling --
 
Yeast
White Labs - East Coast Ale Yeast WLP008
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 565 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Temperature -- 49 °C 10 min
Saccharification Rest Temperature -- 68 °C 60 min
Mash Out Temperature -- 76 °C 10 min
Quick Water Requirements
Water Liters
Total strike volume 39.1
Mash volume with grains 43.6
Grain absorption losses -6.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.1 L) 31.3
Volume increase from sugar/extract (late additions) 1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 23.7 L) 26.5
Estimated amount in fermentor 26.5
Total: 39.1  
Equipment Profile Used: System Default
 
Notes

Perform a protein rest at 120°F (49°C) for 10 minutes and a saccharification rest at 154°F (68°C) for 60 minutes. Mash out at 168°F (76°C) for 10 minutes. Boil for 90 minutes. Ferment at 68°F (20°C) for two weeks. See the article text for brewing tips and more specifics.
Suggested pumpkin preparation: Prepare your pumpkin by putting it in a separate pot containing about one gallon of water, stirring it to make sure it is fully dissolved. Put the grain in the main mash vessel, mix, then add the pumpkin/mash water mixture.

After two weeks, raise the temperature of the saison to 78°F (26°C) for a few days.

Secondary fermentation for 2-3 weeks.

Add pumpkin pie spice during kegging process for Pocahontas Pumpkin ale. Do not add pumpkin pie spice to Saison D’Potiron.

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  • Last Updated: 2015-08-23 18:35 UTC