Pumpkin Ale - Beer Recipe - Brewer's Friend

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Pumpkin Ale

175 calories 17.9 g 12 oz
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Beer Stats
Method: Extract
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: DW
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Monday September 11th 2017
1.053
1.013
5.3%
27.6
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dry Malt Extract - Amber5 lb Dry Malt Extract - Amber 42 10 71.4%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 28.6%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 40 min 27.58 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 oz Pumpkin Pie Filling Flavor Boil 0 min.
1 tbsp Pumpkin Pie Spice Spice Boil 20 min.
2 tsp Nutmeg Spice Boil 20 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose, boiled       Amount: 3/4 cup + 1 cup Water      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.53 g | 26.1 qt) 2.46 9.8  
Volume increase from sugar/extract (early additions) 0.54 2.2  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
Total: 2.46 9.8
Equipment Profile Used: System Default
 
Notes

Instructions:
Place the contents of (1) 15oz. can of pumpkin pie filling in a cheesecloth bag. Steep in 2-3 gallons of 155 degree water for 60 minutes. Remove pumpkin and drain any remaining liquid into the water.

Add dry malt extract and boil for 40 minutes.

Add hops and spices. Continue boil for 20 more minutes.

Remove From heat and cool.

Pour into primary fermenting bucket using cheesecloth and a sieve to filter out the hops and any pulp from the pumpkin. Make sure that the mixture is well aerated to maximize fermentation.

Ferment until the bubbling all but stops at room temperature (approx 2 weeks)

Transfer the beer to a bottling bucket, making sure not to transfer any of the yeast from the fermentation bucket.

Add the boiled priming sugar syrup to the bottling bucket and stir lightly to avoid working too much air into the beer.

Bottle and let carbonate for another 1.5 to 2 weeks.

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  • Last Updated: 2017-09-11 16:32 UTC