Panty Dropper Pumpkin - Beer Recipe - Brewer's Friend

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Panty Dropper Pumpkin

305 calories 28.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Southern Tier Pumpking clone
Calories: 305 calories (Per 12oz)
Carbs: 28.4 g (Per 12oz)
Created: Saturday September 5th 2015
1.092
1.019
9.6%
44.1
15.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb US - Pale 2-Row16 lb Pale 2-Row 37 1.8 80%
2.25 lb American - Victory2.25 lb Victory 34 28 11.3%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 5%
12 oz Lactose (Milk Sugar)12 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.8%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 50 min 36.1 50%
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Boil 10 min 7.98 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 lb Demerara Spice Boil 1 hr.
0.25 lb Light Brown Sugar Spice Boil 1 hr.
0.75 tsp Fresh ground ginger Spice Boil 5 min.
0.50 tsp Whole cloves Spice Boil 5 min.
0.50 tsp Nutmeg Spice Boil 5 min.
0.50 tsp Allspice Spice Boil 5 min.
1 tsp 2 vanilla beans in vodka Spice Secondary 0 min.
1 tsp Pumkin pie spice Spice Secondary 0 min.
2 tsp Graham Cracker Extract Spice Secondary 0 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 240 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash
7g's of Gypsum
8g's of CalciumChloride
5 g's of Lactic Acid
5 g's Baking Soda
Sparge= 1/4 teaspoon of Lactic Acid
Mash PH was a little low. I would do no lactic in the mash next time.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Water temp 166 Infusion -- 154 °F 75 min
3.5 gal Fly Sparge -- 175 °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 7.22 28.9  
Mash volume with grains 8.76 35  
Grain absorption losses -2.41 -9.6  
Remaining sparge water volume (equipment estimates 2.7 g | 10.8 qt) 2.94 11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.27 g | 29.1 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.75 g | 23 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.75 23  
Total: 10.16 40.6
Equipment Profile Used: System Default
 
Notes

2 packets of 05 were added when pitching

add lactose sugar with 10 minutes left in the boil.

Added Two 29oz cans of Pumpkin Puree baked for an hour and then Cool to 154 and put in the mash.

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  • Last Updated: 2020-09-05 13:26 UTC