Don't Fear the Reaper - Beer Recipe - Brewer's Friend

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Don't Fear the Reaper

187 calories 17.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: voodoo donut
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Tuesday August 22nd 2017
1.057
1.012
5.8%
24.3
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 54%
2 lb German - Munich Light2 lb Munich Light 37 6 13.5%
0.75 lb American - Victory0.75 lb Victory 34 28 5.1%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 3.4%
0.75 lb Torrified Wheat0.75 lb Torrified Wheat 36 2 5.1%
45 oz Pumpkin (canned)45 oz Pumpkin (canned) 1 0 19%
14.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 60 min 24.26 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
45 oz pumpkin Flavor Mash 1 hr.
1 tsp cinnamon Spice Boil 20 min.
0.50 tsp allspice Spice Boil 20 min.
0.50 tsp ground ginger Spice Boil 20 min.
0.50 tsp nutmeg Spice Boil 20 min.
0.25 tsp ground cloves Spice Boil 20 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 219 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
dough in at 162 Infusion -- 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.45 g | 33.8 qt) 8.92 35.7  
Mash volume with grains (equipment estimates 9.41 g | 37.7 qt) 9.88 39.5  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.33 1.3  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.92 35.7
Equipment Profile Used: System Default
 
Notes

year 3 of this, no need to change it!
process: pour pumpkin into pyrex dish sprinkle with brown sugar and bake at 350* for 30-40 minutes : add to mash

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  • Last Updated: 2017-08-22 16:51 UTC