30B SMH Pumpkin (Coffee) Stout - Beer Recipe - Brewer's Friend

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30B SMH Pumpkin (Coffee) Stout

280 calories 29.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Autumn Seasonal Beer
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Fathers Brewing
Calories: 280 calories (Per 12oz)
Carbs: 29.5 g (Per 12oz)
Created: Sunday August 12th 2018
1.084
1.022
8.1%
28.7
39.6
4.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb Dry Malt Extract - Amber10.5 lb Dry Malt Extract - Amber 42 10 87.5%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 8.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 11.8 Boil 30 min 24.61 66.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6 Boil 15 min 4.04 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride Water Agt Mash 1 hr.
0.50 each Camden Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Boil 5 min.
1 tsp Pumpkin Pie Spice Spice Boil 5 min.
0.50 qt Artisanal Cold Brew Spice Secondary 1 days
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 421 B cells required
WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 421 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.3 gal Temperature -- 150 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.68 g | 22.7 qt) 5.37 21.5  
Mash volume with grains (equipment estimates 5.68 g | 22.7 qt) 5.49 22  
Grain absorption losses (steeping) -0.19 -0.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.82 3.3  
Pre boil volume (equipment estimates 6.31 g | 25.2 qt) 6 24  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.37 21.5
Equipment Profile Used: System Default
 
Notes

ROAST PUMPKIN (Homebrew Beyond the Basics, 159):

  1. Cut pumpkins in half and place upside down on baking sheet. Bake at 350* for 90 minutes or until soft and caramelized.
  2. Let cool completely, scoop out flesh, place in freezer bags.
  3. Squash pulp in freezer bag into a fine mush. Store up to 3 days till brew day.
    • Extract: Steep pumpkin in grain bag along with rice hulls and roast barley (15 minutes - just to extract color from barley & flavor from pumpkins. There is very little starch conversion to wait for!
    • All grain: use lots of rice hulls in mashtun

      COFFEE Cold Brew made 2 days before bottling:
      1) Add 225 grams (.5#) crushed medium-roast beans to 1-qt mason jar. Top off almost to top, leaving room for shaking. Let stand at room temperature 24 hours.
      2) Chill overnight and strain with cheesecloth the morning of bottling. Discard spent beans.
      3) Add strained cold brew liquid to one 5-gallon batch at
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  • Last Updated: 2018-09-22 17:43 UTC