Pumpkim Porter - Beer Recipe - Brewer's Friend

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Pumpkim Porter

176 calories 14.6 g 330 ml
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Julio Moraes
Calories: 176 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Thursday July 18th 2019
1.058
1.009
6.4%
25.7
36.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg German - Pale Ale1.5 kg Pale Ale 39 2.3 30%
2 kg German - Pilsner2 kg Pilsner 38 1.6 40%
0.50 kg American - Caramel / Crystal 40L0.5 kg Caramel / Crystal 40L 34 40 10%
0.50 kg American - Chocolate0.5 kg Chocolate 29 350 10%
0.25 kg Cane Sugar0.25 kg Cane Sugar 46 0 5%
0.25 kg Pumpkin (fresh)0.25 kg Pumpkin (fresh) - (late boil kettle addition) 1 0 5%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Centennial10 g Centennial Hops Pellet 10 Boil 60 min 18.53 33.3%
10 g Cascade10 g Cascade Hops Pellet 7 Boil 30 min 7.2 33.3%
10 g Cascade10 g Cascade Hops Pellet 7 Boil 0 min 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Whirlfloc Water Agt Boil 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 15 min.
4 g Gypsum Water Agt Mash 15 min.
1 g Epsom Salt Water Agt Mash 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
8 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: demarara       Amount: 108 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Sitio Caracol
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
83.9 14.5 5 80.8 101.8 28.3
Aguá Corrigida
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Gelatinizacao Infusion -- 62 °C 15 min
Beta amilase Temperature -- 65 °C 45 min
Alfa amilase Temperature -- 70 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 26.8 L) 28.2
Mash volume with grains (equipment estimates 29.8 L) 31.2
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 21.6 L) 23
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 16
Volume into fermentor 16
Total: 28.2  
Equipment Profile Used: System Default
 
Notes
  • Adicionar 27,5 L de água filtrada e aquecer até 63ºC
  • Adicionar 3g de Sulfato de Cálcio
  • Adicionar 3g de Cloreto de Cálcio
  • Adicionar 1g de Sulfato de Magnésio
  • Dissolver os Sais
  • Adicionar o Malt moído e ajustar a temperatura para 62ºC por 15 min.
  • Elevar a temperatura para 65º e manter por 40 min.
  • Elevar a temperatura para 70º e manter por 20 min.
  • Remover o bag de malte e lavar com 1/3 do próprio mosto
  • Iniciar aquecimento até a fervura.
  • Adicionar 10g de Lúpulo Centennial no inicio da fervura.
  • Adicionar 10g de Lúpulo Cascade à 30 min da fervura.
  • Adicionar uma pastilha de whirlfloc a 45 min do inicio da fervura.
  • Adicionar 10g de Lúpulo Cascade à 0 min da fervura.
  • Adicionar 0,5kg de doce de abóbora.
  • Final da fervura.
  • Realizar o Whirpool e deixar descansar por 10 min.
  • Fazer a trasfega para outro recipiente e resfriar até aproximadamente 25ºC.
  • Fermentar a 18ºC por 7 dias.
  • Transfegar para retirar o fermento.
  • Maturar a temperatura de 8º por 7 dias.
  • Baixar a temperatura para 1º e deixar por 3 dias.
  • Engarrafar e esperar 10 dias.
  • A cerveja está pronta.
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  • Last Updated: 2019-08-16 00:39 UTC