Strawman Pumpkin Ale - Beer Recipe - Brewer's Friend

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Strawman Pumpkin Ale

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Aaron Newport
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Thursday August 25th 2016
1.053
1.013
5.2%
20.0
15.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 81%
1 lb American - Victory1 lb Victory 34 28 10.1%
0.75 lb German - CaraMunich I0.75 lb CaraMunich I 34 39 7.6%
0.13 lb German - Carafa III0.125 lb Carafa III 32 535 1.3%
9.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 16.33 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 3.64 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.69 lb Pumpkin (canned) Flavor Mash 1 hr.
1.50 tsp Cinnamon (ground) Spice Boil 15 min.
0.13 tsp Cloves (ground) Spice Boil 15 min.
0.50 tsp Ginger (ground) Spice Boil 15 min.
0.50 tsp Nutmeg (ground) Spice Boil 15 min.
1 each Whirfloc Tablet Fining Boil 10 min.
1.88 lb Pumpkin (planned) Flavor Secondary --
4 oz Molasses Flavor Secondary --
4 oz Maple Syrup Flavor Secondary --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.7 gal (Strike at 167; Rest at 154 deg) Infusion -- 154 °F 60 min
4.57 gal (Strike at 170) Fly Sparge -- 170 °F 30 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 3.7 14.8  
Mash volume with grains 4.49 18  
Grain absorption losses -1.23 -4.9  
Remaining sparge water volume (equipment estimates 4.32 g | 17.3 qt) 4.53 18.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.23 32.9
Equipment Profile Used: System Default
 
Notes

Roast 4.69 pounds of pumpkin. If using fresh pumpkin, cut into quarters, seed, and bake in oven at 350°F (177°C) for 45 minutes, then scoop pumpkin from skin. If using canned pumpkin, scoop onto a baking sheet and bake at 400°F (200°C) for 20 minutes. Add the roasted pumpkin to the mash (you will have problems with mashing out). Mash the grains and pumpkin for 60 minutes at 154°F (68°C). Boil for 60 minutes, and following the schedule for hops and other additions.

After primary fermentation for a week, roast an additional 1.88 pounds of pumpkin and toss with molasses and maple syrup into a hot pan to candy. Add caramelized pumpkin to fermenter and leave in secondary for one week.

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  • Last Updated: 2016-10-30 09:45 UTC