Perfect Pumpkin Ale Recipe - Beer Recipe - Brewer's Friend

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Perfect Pumpkin Ale Recipe

211 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 4.9 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 65% (brew house)
Source: https://beerandbrewing.com/perfect-pumpkin-ale-recipe/
Calories: 211 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Thursday September 26th 2019
1.063
1.020
5.6%
13.6
13.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.08 lb United Kingdom - Maris Otter Pale8.08 lb Maris Otter Pale 38 3.75 53.7%
3.46 lb German - Munich Light3.46 lb Munich Light 37 6 23%
2 lb American - Aromatic Malt2 lb Aromatic Malt 35 20 13.3%
14 oz Belgian - CaraMunich14 oz CaraMunich 33 50 5.8%
10.03 oz Brown Sugar10.03 oz Brown Sugar 45 15 4.2%
15.04 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Northern Brewer0.55 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 13.58 100%
0.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 lb Roasted pumpkin Flavor Boil 90 min.
5 tsp Cinnamon Spice Boil 5 min.
1 tsp Nutmeg Spice Boil 5 min.
1 tsp Ginger Spice Boil 5 min.
3 tsp Vanilla Extract Spice Secondary 0 min.
 
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) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Rosamond, California carbon filtered H20
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
Batch Sparge -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.41 21.6  
Mash volume with grains (equipment estimates 5.46 g | 21.8 qt) 6.56 26.2  
Grain absorption losses -1.8 -7.2  
Remaining sparge water volume (equipment estimates 3.77 g | 15.1 qt) 4.1 16.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 4.9 19.6  
Top off amount 1.1 4.4  
Going into fermentor 6 24  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

1.5L starter (per recipe)

PUMPKIN PREPARATION
You need to prepare the pumpkin a few days in advance of the brew day. Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long. Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. (As an aside, for those who are into sustainable brewing, the boiled pumpkin flesh makes excellent pies.) To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag designed for fruit or a hop spider equipped with a paint-straining bag.

YEAST

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  • Last Updated: 2019-09-26 19:47 UTC