Boathouse Pumpkin Noggin - Beer Recipe - Brewer's Friend

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Boathouse Pumpkin Noggin

158 calories 16.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Jimmy
Rating:
4.00 (1 Review)

Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Friday August 3rd 2018
1.048
1.012
4.7%
17.1
9.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 81.8%
1 lb American - CaraCrystal Wheat Malt1 lb CaraCrystal Wheat Malt 34 55 9.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 17.07 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb pumpkin Flavor Mash 1 hr.
1 tsp cinimon Spice Boil 5 min.
0.50 tsp Allspice Spice Boil 5 min.
0.25 tsp Ginger Spice Boil 5 min.
0.25 tsp clove Spice Boil 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 79 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-
80 0 25 75 80 100
4G Gypsum, 6 CACL, 4.5 Lactic
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Temperature -- 154 °F 60 min
mash out Temperature -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.16 g | 32.7 qt) 8.63 34.5  
Mash volume with grains (equipment estimates 9.04 g | 36.2 qt) 9.51 38  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

Most of the pumpkin flavor dissipated, I would likely scrap the pumpkins. It led to a ton of trub and a pasty mess. It tastes more or less like a shipyard pumpkinhead with a little more rich of a malt backbone. The spices are subtle but there, you could probably increase by 1/4 or maybe add more spices like you would a dry hop.

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  • Last Updated: 2018-09-21 16:23 UTC