Pumpkin Single 2 - Beer Recipe - Brewer's Friend

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Pumpkin Single 2

231 calories 26.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 231 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Wednesday October 18th 2017
1.069
1.021
6.4%
30.4
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb American - Pale 2-Row10.5 lb Pale 2-Row 37 1.8 61%
1.50 lb Belgian - Biscuit1.5 lb Biscuit 35 23 8.7%
1.20 lb American - Caramel / Crystal 10L1.2 lb Caramel / Crystal 10L 35 10 7%
0.60 lb Belgian - Munich0.6 lb Munich 38 6 3.5%
0.60 lb Torrified Wheat0.6 lb Torrified Wheat 36 2 3.5%
0 lb Brown Sugar0.001 lb Brown Sugar 45 15 0%
45 oz Pumpkin (canned)45 oz Pumpkin (canned) 1 0 16.3%
17.21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.8 Boil 60 min 14.52 32.3%
0.70 oz Hallertau Mittelfruh0.7 oz Hallertau Mittelfruh Hops Pellet 2.6 Boil 60 min 6.96 22.6%
0.70 oz Hallertau Mittelfruh0.7 oz Hallertau Mittelfruh Hops Pellet 2.6 Boil 30 min 5.35 22.6%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.6 Boil 15 min 2.47 16.1%
0.20 oz styrian celia0.2 oz styrian celia Hops Pellet 2.8 Boil 15 min 1.06 6.5%
3.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 oz ground cinnamon Spice Boil 0 min.
0.20 oz ground ginger Spice Boil 0 min.
0.10 oz ground nutmeg Spice Boil 0 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.4 21.6  
Mash volume with grains 6.55 26.2  
Grain absorption losses -1.8 -7.2  
Remaining sparge water volume (equipment estimates 2.93 g | 11.7 qt) 3.32 13.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.33 1.3  
Pre boil volume (equipment estimates 6.62 g | 26.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.72 34.9
Equipment Profile Used: System Default
 
Notes

update. brewing this again, same year!

swapping out 2row for pilsner. will boil only 60 minutes total.

also bumping base malt up from 9 to 11lb and getting rid of .75lb brown sugar.

see original notes in pumpkin single (1) recipe

Brew Day Notes :
I was a little under the weather, tired and just out of it on brew day and forgot a bunch of stuff but luckily nothing unfixable :

  • Made some subs on hops on brew day. Syrian I got was lower aa than recipe so I subbed for German haller tau. Then I didn't have any saaz so I used the styria for that. See the original recipe for correct hop bill!
  • forgot to add the spices until the wort was chilling. It was still hot so i just added them then, should be ok.
  • forgot to add the brown sugar. Will dissolve in some water and add in a couple days . But I came out at about 1.070 even without the sugar so this one will be thicker and boozier. maybe i should add all the sugar to thin it out? or maybe i shouldnt add it at all since i already got my higher projected FG and sugar just going to make it boozier (and a little flavor)....???
  • I had changed the chamber to 10deg to get it cooler but forgot to change it back after i put the beer in there so in the morning the beer was at 10. Changed it back to 20 and hooked up the heating element, it was back to 20 by the afternoon. I aerated by pouring beer back and forth between buckets and pitched yeast. 24 hours later its rocking and rolling
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  • Last Updated: 2019-06-10 17:14 UTC