Pumpkin ale - Beer Recipe - Brewer's Friend

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Pumpkin ale

146 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 62.43 liters
Post Boil Size: 57 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Ruben Ortega
Calories: 146 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Thursday September 14th 2017
1.048
1.010
5.0%
28.3
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg Bestmalz - BEST Pilsen9 kg BEST Pilsen 37 1.9 66.6%
420 g Bestmalz - BEST Caramel Munich II420 g BEST Caramel Munich II 34.5 45.5 3.1%
100 g Bestmalz - BEST Black Malt eXtra100 g BEST Black Malt eXtra 30 500 0.7%
1 kg Brown Sugar1 kg Brown Sugar 45 15 7.4%
3 kg Pumpkin (fresh)3 kg Pumpkin (fresh) 1 0 22.2%
13.52 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz cascade1 oz cascade Hops Pellet 9 Boil at 96 °C 60 min 12.42 33.3%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Boil at 96 °C 30 min 9.64 33.3%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Boil at 96 °C 15 min 6.23 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.90 tbsp Irish Moss Fining Boil 10 min.
4.52 g Gelatin Fining Kegging 3 days
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
3 each Clove Spice Boil 10 min.
2 each Cinnamon stick Spice Boil 10 min.
100 ml Vanilla extract Spice Boil 10 min.
50 g Ginger root Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 229 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 7 days       CO2 Level: 2.4 Volumes
 
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
47.5 L Infusion 68 °C 67 °C 60 min
24.7 L Sparge 78 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 30 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.13 L. Suggest reducing initial water volume to 45.4 L and adding 15.73 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 28.6
Mash volume with grains 34.8
Grain absorption losses -9.5
Remaining sparge water volume (equipment estimates 39.4 L) 40.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.6
Pre boil volume (equipment estimates 61.1 L) 62.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 55 L) 57
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 57 L) 55
Total: 69.3  
Equipment Profile Used: System Default
"Pumpkin ale" Spice, Herb, or Vegetable Beer recipe by Ruben Ortega. All Grain, ABV 5.02%, IBU 28.29, SRM 9.72, Fermentables: (BEST Pilsen, BEST Caramel Munich II, BEST Black Malt eXtra, Brown Sugar, Pumpkin (fresh)) Hops: (cascade, Centennial) Other: (Irish Moss, Gelatin, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Clove, Cinnamon stick, Vanilla extract, Ginger root)
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  • Last Updated: 2024-10-17 00:32 UTC