Golden Pumpkin Stout - Beer Recipe - Brewer's Friend

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Golden Pumpkin Stout

203 calories 22.2 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.022 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: Chad DeWitt
Calories: 203 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Saturday September 30th 2017
1.061
1.017
5.8%
23.5
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Liquid Malt Extract - Pilsen5 lb Liquid Malt Extract - Pilsen - (late boil kettle addition) 35 2 41.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.3%
1 lb American - Victory1 lb Victory 34 28 8.3%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 8.3%
1 lb Pumpkin (canned)1 lb Pumpkin (canned) 1 0 8.3%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.3%
2 lb Cane Sugar2 lb Cane Sugar 46 0 16.7%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.1 Boil 60 min 23.47 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Ground Cinnamon Spice Boil 5 min.
0.75 tsp Ground Ginger Spice Boil 5 min.
0.50 tsp Nutmeg Spice Boil 5 min.
2 tsp Pumpkin Spice Spice Boil 5 min.
0.50 tsp Whole Cloves Spice Boil 5 min.
2 each Vanilla Beans Spice Primary 7 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 255 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion -- 154 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 7.36 29.4  
Mash volume with grains 7.6 30.4  
Grain absorption losses (steep / mash) -0.38 -1.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.27 1.1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.5 2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 5.97 g | 23.9 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 7.36 29.4
Equipment Profile Used: System Default
 
Notes

Chop vanilla beans and scrape out the inside. Stuff collection in to a small jar with enough vodka to cover the beans. Let this sit for about a week. Toss into primary fermentation.

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  • Last Updated: 2017-10-01 18:35 UTC