Pumpkin Spice Ale - Beer Recipe - Brewer's Friend

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Pumpkin Spice Ale

180 calories 20.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 47 liters (ending kettle volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 12.1 °P (recipe based estimate)
Efficiency: 71% (ending kettle)
Source: BCS
Calories: 180 calories (Per 330ml)
Carbs: 20.6 g (Per 330ml)
Created: Thursday November 19th 2015
14.3 °P
4.4 °P
5.3%
22.7
12.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Pale Ale4.5 kg Pale Ale 39 2.3 30.3%
4.50 kg German - Pilsner4.5 kg Pilsner 38 1.6 30.3%
0.41 kg German - CaraMunich II0.41 kg CaraMunich II 34 46 2.8%
0.36 kg German - CaraAroma0.36 kg CaraAroma 34 130 2.4%
0.36 kg German - Melanoidin0.36 kg Melanoidin 37 25 2.4%
0.22 kg United Kingdom - Brown0.22 kg Brown 32 65 1.5%
4.50 kg Pumpkin4.5 kg Pumpkin 15.2 5 30.3%
14.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
85 g Kent Goldings85 g Kent Goldings Hops Pellet 4.9 Boil 60 min 22.73 100%
85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Cinnamon Spice Boil 1 min.
0.50 tsp Ginger Spice Boil 1 min.
0.25 tsp Nutmeg Spice Boil 1 min.
0.25 tsp AllSpice Spice Boil 1 min.
4.50 kg Pumpkin Other Mash 1 hr.
10 g Irish Moss Fining Boil 10 min.
5 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 505 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pumpkin Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 70 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37 L Infusion -- 67 °C 90 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.98 L. Suggest reducing initial water volume to 45.4 L and adding 10.58 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 48.41 L. Suggest reducing initial water volume to 35.6 L and adding 3.01 L sparge/top-off. 38.6
Strike water volume at mash thickness of 2.6 L/kg 38.6
Mash volume with grains 48.4
Grain absorption losses -14.9
Remaining sparge water volume 33.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56 L) 56
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 47 L) 47
Estimated amount in fermentor 47
Total: 71.8  
Equipment Profile Used: System Default
 
Notes

Bake Pumpkin @ 170°C until soft and caramelized;

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  • Last Updated: 2016-03-24 12:36 UTC
  • Snapshot Created: 2015-11-19 20:22 UTC