Pumpkin Ale - Beer Recipe - Brewer's Friend

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Pumpkin Ale

214 calories 25 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Wednesday October 7th 2015
1.064
1.020
5.8%
21.3
16.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 57.1%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 3.2%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.2%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.2%
0.25 lb American - Special Roast0.25 lb Special Roast 33 50 1.6%
5 lb Pumpkin Pulp5 lb Pumpkin Pulp 20 10 31.7%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Kent Goldings1.2 oz Kent Goldings Hops Pellet 5 Boil 60 min 21.34 100%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Cinnamon Spice Boil 2 min.
0.25 tsp Ginger Spice Boil 2 min.
0.13 tsp Nutmeg Spice Boil 2 min.
0.13 tsp Allspice Spice Boil 2 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filtered tap Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal 1st infusion Infusion -- 154 °F 90 min
4 gal 2nd infusion Infusion -- 154 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.92 19.7  
Mash volume with grains 6.18 24.7  
Grain absorption losses -1.97 -7.9  
Remaining sparge water volume (equipment estimates 4.34 g | 17.4 qt) 4.8 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.72 38.9
Equipment Profile Used: System Default
 
Notes

Add two thirds of the spice mix to the boil for the last 2 mins. Use medium size pumpkins quartered and oven roasted at 330 degrees until they are soft and sweet. Use the pulp mashed and add to the mash and proceed as normal. Rice hulls can be added to prevent a stuck sparge.

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  • Last Updated: 2015-10-07 23:51 UTC