Atomic Pumpkin Clone - Beer Recipe - Brewer's Friend

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Atomic Pumpkin Clone

213 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 60 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: New Belgium
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Wednesday September 18th 2019
1.065
1.012
7.0%
15.0
11.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale Ale11 lb Pale Ale 37 3.5 75.9%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 13.8%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.4%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 3.4%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Citra0.45 oz Citra Hops Pellet 11 Boil 60 min 14.96 100%
0.45 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
7 gal Strike 154 °F 154 °F 60 min
Starting Mash Thickness: 2.03 qt/lb
Starting Grain Temp: 154 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.03 qt/lb 7.11 28.4  
Mash volume with grains 8.23 32.9  
Grain absorption losses -1.75 -7  
Remaining sparge water volume 1.11 4.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.27 g | 29.1 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 4.73 g | 18.9 qt) 5.75 23  
Estimated amount in fermentor 5.75 23  
Total: 8.21 32.9
Equipment Profile Used: System Default
 
Notes

45 oz canned pumpkin puree in blender with hot water then strained to produce a juice. This produced approximately 3 quarts of juice which was put into the mash water.
Added 2 habanero peppers in bag at 20 minutes.
1 tbsp pumpkin spice at flameout.

2 habanero tincture in spiced rum towards end of ferment.

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  • Last Updated: 2019-10-06 12:47 UTC