Maple Pumpkin Ale - Beer Recipe - Brewer's Friend

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Maple Pumpkin Ale

173 calories 14.9 g 12 oz
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Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: http://drinks.seriouseats.com/2011/10/homebrewing-
Calories: 173 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Monday September 11th 2017
1.053
1.009
5.8%
24.8
15.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 lb Dry Malt Extract - Light4.8 lb Dry Malt Extract - Light 42 4 72.6%
14 oz Maple Syrup14 oz Maple Syrup - (late boil kettle addition) 30 35 13.2%
5.67 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
12 oz American - Caramel / Crystal 20L12 oz Caramel / Crystal 20L 35 20 11.3%
3 oz American - Chocolate3 oz Chocolate 29 350 2.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 10.6 Boil 60 min 24.78 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 oz 100% natural canned pumpkin Other Boil 20 min.
1 tsp McCormicks's Pumpkin Spice Spice Boil 5 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:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.68 g | 22.7 qt) 5.24 21  
Mash volume with grains (equipment estimates 5.68 g | 22.7 qt) 5.32 21.3  
Grain absorption losses (steeping) -0.12 -0.5  
Volume increase from sugar/extract (early additions) 0.37 1.5  
Pre boil volume (equipment estimates 5.94 g | 23.8 qt) 5.5 22  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 4.5 18  
Going into fermentor 4.5 18  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.24 21
Equipment Profile Used: System Default
 
Notes

Directions:

  1. Spread the pumpkin into a shallow pan and bake at 350°F for 60 minutes.

  2. Tie the crystal 20L and chocolate malt in a small mesh hop bag. Place the bag in 5.5 gallons of water in a 7.5 gallon pot and immerse the grain.

  3. Begin to heat, making sure mesh bag isn’t sitting directly on the bottom of the pot. Remove the grain bag when the temperature reaches 170°F.

  4. Bring wort to a vigorous boil. As water is heating, slowly add 4.8 pounds of light dry malt extract and the baked pumpkin, stirring constantly until completely dissolved. When the boil begins, add 1/2 ounce Northern Brewer hops in a mesh bag.

  5. After a total of 55 minutes has passed, add the maple syrup and the pumpkin pie spice.

  6. After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.

  7. Cool wort by placing pot in ice bath or by using a wort chiller until it is at 65°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).

  8. Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.057. Cover fermentor with a sanitized stopper and airlock.

  9. Agitate vigorously for at least 5 minutes or aerate using pure oxygen for 1 minute. Add 1 package of Safale US-05

  10. Ferment for at least 14 days at 64-68°F

  11. Bottle after conditioning is complete, using enough priming sugar for a medium level of carbonation.

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  • Last Updated: 2017-09-16 18:36 UTC