Belgian Pale Pumpkin Ale - Beer Recipe - Brewer's Friend

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Belgian Pale Pumpkin Ale

176 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Saturday November 28th 2015
1.053
1.015
4.9%
20.5
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Red Proso Pale Millet (2.5L)10 lb Red Proso Pale Millet (2.5L) 31 2.5 62%
1 lb Honey1 lb Honey 42 2 6.2%
1 lb Biscuit Roasted Pale Millet1 lb Biscuit Roasted Pale Millet 20 20 6.2%
1 lb vienna roasted pale1 lb vienna roasted pale 25 5 6.2%
1 lb Roasted Pumpkin (blended)1 lb Roasted Pumpkin (blended) 25 1 6.2%
2 lb Fresh Corn (blended)2 lb Fresh Corn (blended) 5 0 12.4%
0.13 lb Chocolate0.125 lb Chocolate - (late boil kettle addition) 0 200 0.8%
16.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.63 oz East Kent Goldings0.625 oz East Kent Goldings Hops Pellet 5 Mash 0 min 2.06 35.2%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 90 min 6.64 28.2%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 45 min 5.7 28.2%
0.15 oz Target0.15 oz Target Hops Pellet 11.5 Boil 90 min 6.11 8.5%
1.77 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 qt Dough in - Ph at 6.0 Infusion -- 109 °F 20 min
Beta-glucan rest; stir every 10 min Temperature -- 104 °F 25 min
3 qt Protein Rest Infusion -- 131 °F 30 min
5 qt Extract enzymes Decoction -- 131 °F --
Peudo-mash Temperature -- 152 °F 20 min
Gelatinize starches Temperature -- 212 °F 5 min
Infuse back in enzymes; Final mash Temperature -- 152 °F 60 min
Batch sparge Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.8 27.2  
Grain absorption losses -1.88 -7.5  
Hops absorption losses (mash) -0.02 -0.1  
Remaining sparge water volume (equipment estimates 4.72 g | 18.9 qt) 3.45 13.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 8.28 g | 33.1 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.01 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.07 36.3
Equipment Profile Used: System Default
"Belgian Pale Pumpkin Ale" Belgian Pale Ale beer recipe by TheMashCrusader. All Grain, ABV 4.92%, IBU 20.52, SRM 8.67, Fermentables: (Red Proso Pale Millet (2.5L), Honey, Biscuit Roasted Pale Millet, vienna roasted pale, Roasted Pumpkin (blended), Fresh Corn (blended), Chocolate) Hops: (East Kent Goldings, Hallertau Mittelfruh, Target) Other: (Irish Moss)
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  • Last Updated: 2015-11-29 12:57 UTC