Pale Pumpkin spice - Beer Recipe - Brewer's Friend

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Pale Pumpkin spice

211 calories 19.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Pre Boil Gravity: 1.128 (recipe based estimate)
Efficiency: 40% (brew house)
Calories: 211 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Tuesday August 21st 2018
1.064
1.013
6.7%
14.5
8.3
1.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Pumpkin (fresh)2 lb Pumpkin (fresh) 1 0 18.6%
3 lb Liquid Malt Extract - Light3 lb Liquid Malt Extract - Light 35 4 27.9%
0.75 lb United Kingdom - Maris Otter Pale0.75 lb Maris Otter Pale 38 3.75 7%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 4.7%
0.50 lb Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition) 45 15 4.7%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 9.3%
3 lb Pumpkin (canned)3 lb Pumpkin (canned) 1 0 27.9%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 45 min 12.94 66.7%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Boil 5 min 1.56 33.3%
1.50 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
76 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 133 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-
10 6 7 9 15 72
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Sparge -- 160 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.75 g | 15 qt) 0.31 1.2  
Mash volume with grains (equipment estimates 3.75 g | 15 qt) 0.41 1.6  
Grain absorption losses (steeping) -0.16 -0.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.85 3.4  
Pre boil volume (equipment estimates 4.44 g | 17.8 qt) 1 4  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 3 12  
Going into fermentor 3 12  
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: 0.31 1.2
Equipment Profile Used: System Default
 
Notes

2 lbs Canned pumpkin was baked at 400 for 45 min and added to the boil. Fresh pumpkin was roasted at 400° for 30 minutes, was removed and covered with both 4 ounces of molasses as maple syrup.It was returned to the oven for another 15 minutes to caramelize. Half of the pumpkin was added at the beginning of the boil and the last pound was added as a late addition with five minutes left along with a tbsp of pumpkin spice. The two other late additions were added at 15 min along with a whirlfloc tablet.
Primary for one week. When racked to secondary: last can of pumpkin bake, add molasses and maple syrup, return to oven for 15 minutes. Add to carboy with additional tsp pumpkin spice and tbs vanilla extract. Leave to ferment in secondary for a minimum of another week. Rack to bottling bucket: add one cup lactose sugar dissolved in boiled water, prime with properly measured mix of brown sugar and maple syrup, (northern brewers calculator) . One week minimum to bottle condition. Enjoy pumpkin pie in a bottle!!!

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  • Last Updated: 2018-10-17 00:34 UTC