10OCT15 Pumpkin Ale - Beer Recipe - Brewer's Friend

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10OCT15 Pumpkin Ale

165 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20.5 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Jonas Helgertz
Calories: 165 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Saturday October 10th 2015
1.054
1.011
5.7%
51.1
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.54 kg American - Caramel / Crystal 10L0.54 kg Caramel / Crystal 10L 35 10 10.7%
3 kg German - Pale Ale3 kg Pale Ale 39 2.3 59.5%
1.50 kg German - Pilsner1.5 kg Pilsner 38 1.6 29.8%
5.04 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g centennial30 g centennial Hops Pellet 8.9 Boil 60 min 34.17 50%
30 g Centennial30 g Centennial Hops Pellet 8.9 Boil 15 min 16.96 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
740 g Roasted butternut pumpkin (60 min, 190 g) Flavor Mash 1 hr.
5 g Stick of cinnamon Flavor Boil 1 hr.
5 g Nutmeg Spice Boil 5 min.
5 g Cloves Spice Boil 5 min.
5 g Ginger Spice Boil 5 min.
5 g Cinnamon Spice Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table sugar       Amount: 123 g       CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Temp 75 grader Infusion -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.1
Mash volume with grains 18.4
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 17.3 L) 14.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.5 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.5
Going into fermentor 20.5
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

Pre-boil OG 1.052
Post-poil OG 1.054
FG 1.010

Brewing date 10OCT15
Transfer to secondary fermenter 19OCT15
Secondary fermentation until 29OCT15
Cold crash in storage room until 31OCT15, when bottled

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  • Last Updated: 2015-10-31 12:59 UTC