Mike Gourdo's Pumpkin Ale - Beer Recipe - Brewer's Friend

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Mike Gourdo's Pumpkin Ale

207 calories 23.1 g 16 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mike Schell
Calories: 207 calories (Per 16oz)
Carbs: 23.1 g (Per 16oz)
Created: Wednesday August 7th 2019
1.062
1.018
5.9%
5.9
8.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 47.1%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 23.5%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 5.9%
0.30 lb Brown Sugar0.3 lb Brown Sugar 45 15 1.8%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 5.9%
2.70 lb Pumpkin (canned)2.7 lb Pumpkin (canned) 1 0 15.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 5.88 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
1 tsp irish moss Fining Boil 15 min.
1.50 tsp cinnamon Spice Boil 5 min.
1 tsp Nutmeg Spice Boil 5 min.
1 tsp Allspice Spice Boil 0 min.
4 oz maple syrup Flavor Other 0 min.
4 oz molasses Flavor Other 0 min.
2.50 lb Roasted Pie Pumpkins (Baked with the molasses and maple syrup) Flavor Secondary 0 min.
0.50 tsp Fresh grated ginger Herb Boil 5 min.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
16623
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 6 14 45 50 76
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.18 gal Infusion -- 154 °F 60 min
3.41 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.55 18.2  
Mash volume with grains 5.67 22.7  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.88 g | 19.5 qt) 4.61 18.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.34 1.4  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.16 36.6
Equipment Profile Used: System Default
 
Notes

START TWO DAYS BEFORE BREW DAY!

3 cans of Liddy's Pumpkin sludge sat in a strainer for 24 hours to drain excess water. Smeared across baking sheet then baked at 350F for 45 minutes. Take out of the oven and add molasses, brown sugar and maple syrup. Mix into pumpkin mush then bake again for 45 minutes checking often to prevent burning. Orange goo should now look well-baked but not burnt. Chill in fridge

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  • Last Updated: 2019-08-12 12:33 UTC