Gourdy Cow - Pumpkin Milk Stout - Beer Recipe - Brewer's Friend

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Gourdy Cow - Pumpkin Milk Stout

200 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 75 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Friday September 13th 2019
1.060
1.017
5.6%
22.4
43.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 74.2%
9.92 oz United Kingdom - Pale Chocolate9.92 oz Pale Chocolate 33 207 9.2%
9.92 oz German - Carafa III9.92 oz Carafa III 32 535 9.2%
8 oz Briess - Rye Malt8 oz Rye Malt 36.8 3.7 7.4%
107.84 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 20 min 15.21 80%
0.25 oz Fuggles0.25 oz Fuggles Hops Pellet 4.5 First Wort at 130 °F 0 min 7.22 20%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.50 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.75 gal Infusion -- 153 °F 60 min
3.25 gal Sparge -- 165 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.95 11.8  
Mash volume with grains 3.49 14  
Grain absorption losses -0.84 -3.4  
Remaining sparge water volume (equipment estimates 3.57 g | 14.3 qt) 2.64 10.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.42 g | 21.7 qt) 4.5 18  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 5.59 22.4
Equipment Profile Used: System Default
 
Notes

Roasted 2 small (about 2lb) pie pumpkins and added them during the transfer from primary to secondary.

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  • Last Updated: 2020-03-23 06:37 UTC