Pumpkin-Spiced Carrot Ale - Beer Recipe - Brewer's Friend

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Pumpkin-Spiced Carrot Ale

148 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Thursday September 14th 2017
1.045
1.011
4.5%
29.8
8.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 53.8%
2 lb Carrot2 lb Carrot - (late boil kettle addition) 2 0 26.9%
0.50 lb American - Munich - Dark 20L0.5 lb Munich - Dark 20L 33 20 6.7%
0.50 lb American - Vienna0.5 lb Vienna 35 4 6.7%
5 oz American - Caramel / Crystal 40L5 oz Caramel / Crystal 40L 34 40 4.2%
2 oz German - Smoked Malt2 oz Smoked Malt 37 3 1.7%
7.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Columbus8 g Columbus Hops Pellet 14.9 Boil 60 min 29.84 100%
8 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 15 min.
1.50 tsp Pumpkin pie spice Spice Boil 10 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 154 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.7 6.8  
Mash volume with grains 2.13 8.5  
Grain absorption losses -0.68 -2.7  
Remaining sparge water volume (equipment estimates 3.51 g | 14 qt) 2.73 10.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.27 g | 17.1 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.24 0.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 4.43 17.7
Equipment Profile Used: System Default
 
Notes

Preheat oven to 350°F (177°C). Chop the carrots into chunks and roast with about a cup (237 ml) of water until the carrots are soft and starting to caramelize. Remove from oven. Add the water with carrot juice to the boil kettle at the beginning of the boil. Put the carrots in one fine mesh bag and the dried leaves in another fine mesh bag before adding them to the boil.

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  • Last Updated: 2017-09-16 15:34 UTC