P3: (pumpkin pie perfection) - Beer Recipe - Brewer's Friend

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P3: (pumpkin pie perfection)

191 calories 18.7 g 12 oz
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Beer Stats
Method: Extract
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Saturday September 1st 2018
1.058
1.013
5.9%
18.9
10.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.15 lb Liquid Malt Extract - Amber3.15 lb Liquid Malt Extract - Amber 35 10 25.6%
3.15 lb Liquid Malt Extract - Amber3.15 lb Liquid Malt Extract - Amber - (late boil kettle addition) 35 10 25.6%
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen 42 2 8.1%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 4.1%
7.80 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 16.3%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 4.1%
2 lb Pumpkin (canned)2 lb Pumpkin (canned) 1 0 16.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 60 min 18.92 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Capella water soluble Graham Cracker Extract Flavor Kegging 0 min.
1 tsp pumpkin pie spice Spice Boil 0 min.
1 tsp pumpkin pie spice Spice Secondary 0 min.
3 each cinnamon sticks Spice Boil 0 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:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 149 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 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.95 g | 27.8 qt) 3.18 12.7  
Mash volume with grains (equipment estimates 6.95 g | 27.8 qt) 3.54 14.2  
Grain absorption losses (steeping) -0.56 -2.3  
Volume increase from sugar/extract (early additions) 0.38 1.5  
Pre boil volume (equipment estimates 6.77 g | 27.1 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.27 1.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -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: 3.18 12.7
Equipment Profile Used: System Default
 
Notes

-Take 2 15oz cans of pumpkin and mash in with 2 lbs Rahr 6-row malt and 3 gallons of water at 152 degrees for 1 hour.
-Strain the liquid and add to boil to achieve 3 gallons for boil.
-Steep Caramel 40 in grain bag in 2.5 gallons of water for 20 minutes until water reaches 170 degrees. discard grain bag

  • Bring to boil and remove from burner, stir in 3.15 lbs amber malt syrup and 1 lb Pilsen DME.
    -Bring to boil add 1oz cluster hops and light brown sugar(60)
    -Add 3.15 lbs amber malt (15 min)
    -Add 1 tsp pumpkin pie spice and 3 cinnamon sticks (0 min).
    -Cool the wort to 100 degrees
    -Fill primary with 2 gallons of cold water and add wort. Aerate and pitch yeast at 78 degrees.
    -Transfer to secondary add 1tsp pumpkin pie spice.
    -After 2 weeks add 1 tsp graham cracker extract before kegging or bottling.
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  • Last Updated: 2018-09-01 19:19 UTC