Pumpkin #1 - Beer Recipe - Brewer's Friend

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Pumpkin #1

202 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Brad Olson
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Saturday September 23rd 2017
1.061
1.016
6.0%
17.0
15.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb United Kingdom - Maris Otter Pale4.5 lb Maris Otter Pale 38 3.75 29%
4 lb German - Vienna4 lb Vienna 37 4 25.8%
2 lb American - Rye2 lb Rye 38 3.5 12.9%
0.50 lb United Kingdom - Crystal 140L0.5 lb Crystal 140L 33 140 3.2%
0.50 lb United Kingdom - Crystal 140L0.5 lb Crystal 140L 33 140 3.2%
4 lb Pumpkin (fresh)4 lb Pumpkin (fresh) 1 0 25.8%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Horizon0.25 oz Horizon Hops Pellet 12.5 Boil 90 min 10.98 20%
0.25 oz Motueka0.25 oz Motueka Hops Pellet 7 Boil 75 min 6.01 20%
0.75 oz Liberty0.75 oz Liberty Hops Pellet 4 Boil 0 min 60%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Rice Hulls Other Mash 90 min.
4 lb Pumpkin Flavor Mash 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Cinnamon Spice Boil 10 min.
0.50 oz Ginger Root fresh sliced Spice Boil 10 min.
0.50 tsp Nutmeg Spice Boil 10 min.
1 each Vanilla bean Flavor Boil 10 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.82 15.3  
Mash volume with grains 4.74 19  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.69 g | 22.7 qt) 5.39 21.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.48 1.9  
Pre boil volume (equipment estimates 8.3 g | 33.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.21 36.8
Equipment Profile Used: System Default
 
Notes

The pumpkin needs to be specially prepared for the mash. Four pie pumpkins with a total of about 9 lbs (4.1 kg) were halved and cleaned of seeds (roast your seeds for a bonus brew day snack!).
The now exposed meat of the pumpkin was rubbed with brown sugar and placed meat-side down on a cookie sheet.
Bake at 300°F (148.9°C) for a little over an hour or until the pumpkins have visibly finished “falling.”
Scoop out the pulp and mash up if necessary, then add to the second step of the mash as noted below.
Mash in grains for a protein rest at 122°F (50°C).
After 30 minutes, raise temperature to 155°F (68.3°C), add the prepared pumpkin and hold for 60 minutes.
Mash out at 165°F (73.9°C) for 10 minutes.
After completing the mash, proceed to boil following the schedule as noted under the ingredients.
Ferment at 68°F (20°C) and carbonate after approximately four weeks.

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  • Public: Yup, Shared
  • Last Updated: 2017-11-01 00:44 UTC
  • Snapshot Created: 2017-09-23 12:00 UTC
  • Link To Parent Recipe