Pumpkin Arcadia - Beer Recipe - Brewer's Friend

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Pumpkin Arcadia

212 calories 26.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Chris
Calories: 212 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Monday September 2nd 2019
1.063
1.022
5.3%
12.1
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 64%
2.50 lb German - Vienna2.5 lb Vienna 37 4 20%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4%
0.50 lb United Kingdom - Dextrine Malt0.5 lb Dextrine Malt 33 1.8 4%
0.50 lb Turbinado0.5 lb Turbinado - (late boil kettle addition) 44 10 4%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 45 min 12.13 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Pumpkin Spice Flavor Boil 2 min.
14.50 oz Cinnamon graham crackers Other Mash 0 min.
2 tbsp Vanilla bean Flavor Secondary 7 days
1 each Fresh small pumpkin Other Secondary 7 days
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.34 g | 17.3 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.96 g | 27.8 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

ABV AF 7%

Diced pumpkin bake for 2.5 hours at 275 F
At 1 hour I paste with sugar/maple syrup mix on top of diced pumpkin.
Blended and thrown in freezer for 3days
Then I infused in beer along with vanilla

Also I put in more pumpkin spice 2 teaspoons

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  • Last Updated: 2019-11-07 22:34 UTC