Patches"O"Pumpkin 2019 - Beer Recipe - Brewer's Friend

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Patches"O"Pumpkin 2019

222 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Patchworx
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Sunday August 11th 2019
1.067
1.017
6.5%
51.7
18.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb American - Pale 2-Row17 lb Pale 2-Row 37 1.8 62.4%
1.50 lb American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L 33 80 5.5%
1.25 lb Belgian - Special B1.25 lb Special B 34 115 4.6%
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L 33 120 2.8%
0.75 lb Canadian - Honey Malt0.75 lb Honey Malt 37 25 2.8%
6 lb American - Vienna6 lb Vienna 35 4 22%
27.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 13 First Wort 75 min 24.3 25%
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 30 min 18.75 25%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 20 min 5.42 25%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 3.24 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 tbsp Pumpkin spice Spice Boil 10 min.
2 lb Roasted canned pumpkin Other Mash 75 min.
2 tbsp vanilla bean Spice Secondary 5 days
1 tbsp Ginger Spice Boil 5 min.
1 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A01 House
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 239 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Patchworx water profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 22 46 48 52 92
Add .5 TSP OF GYPSUM .75 TSP OF CALCIUM CHLORIDE. 3 OUNCES OF ACIDULATED MALTS TO MASH
Heated 16 QT of Mash water to 152. Stirred in grains reached 142 rest for 25 mins
Heated 3.5 QT to a boil stirred in and raised the grain temperature to 148
Added 1 gallon of Boiling water at 40 Mins left on mash timer. Temp was 147 brought it up to 153.5
Collected 3.75 gallons of wort
Added 3 gallons of 185 degree water to grain bed stirred and let it sit for 10 mins. Drained until I read 6.5 Gallons in the boil kettle
Checked final gravity showing 1.062% I got almost 6 gallons of wort. Pitched yeast at around 80 degrees
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 75 min
Batch sparging Sparge -- 190 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.03 gal (52.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.03 gal (4.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.4 gal (49.6 qt). Suggest reducing strike water volume to 9.82 gal (39.28 qt) and adding 0.4 gal (1.6 qt) sparge/top-off. 10.22 40.9  
Strike water volume at mash thickness of 1.5 qt/lb 10.22 40.9  
Mash volume with grains 12.4 49.6  
Grain absorption losses -3.41 -13.6  
Remaining sparge water volume (equipment estimates 6.46 g | 25.9 qt) 6.44 25.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.03 g | 52.1 qt) 13 52  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 11 44  
Total: 16.66 66.6
Equipment Profile Used: System Default
 
Notes

Did a ten gallon batch. Added 1 tsp of gypsum salt and 1.5 tsp of calcium chloride to mash and sparge water split evenly. Added 7.5 ml of lactic acid to mash and got 5.36 mash pH. Mashed at 154 for 60 mins. Added 1 tsp of pumpkin spice at the 20 minute mark along with 2 lbs of pumpkin. Roasted pumpkin at 350 degrees in the oven for 30 minutes prior to adding to boil. Ended up with OG of 1.059 and FG of 1.009 added an additional 1 tsp of pumpkin spice 1 cinnamon stick and a half an ounce of fresh ginger root soaked in 2 ounces of brandy per 5 gallons to fermenter after 5-6 days when fermentation has stopped.

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  • Last Updated: 2019-11-05 03:06 UTC