NG Pumpkin Dubbel '19 - Beer Recipe - Brewer's Friend

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NG Pumpkin Dubbel '19

135 calories 10.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Brooklyn Brewshop
Calories: 135 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Monday October 14th 2019
1.045
1.006
5.1%
17.1
17.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Finland - Pilsner Malt4.5 kg Pilsner Malt 37 2 70.6%
0.25 kg Belgian - Special B0.25 kg Special B 34 115 3.9%
0.25 kg German - Acidulated Malt0.25 kg Acidulated Malt 27 3.4 3.9%
0.25 kg Weyermann - CARABELGE0.25 kg CARABELGE 34 13.6 3.9%
0.13 kg German - Chocolate Wheat0.125 kg Chocolate Wheat 31 413 2%
1 kg Pumpkin (fresh)1 kg Pumpkin (fresh) 1 0 15.7%
6.38 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Domestic Hallertau30 g Domestic Hallertau Hops Pellet 3.9 Boil 60 min 14.65 54.5%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 15 min 2.17 18.2%
15 g Domestic Hallertau15 g Domestic Hallertau Hops Pellet 3.9 Boil 1 min 0.32 27.3%
55 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Cinnamon sticks Spice Boil 1 hr.
2 tbsp Whole cloves Spice Boil 1 hr.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Helsinki
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
20 L Infusion 72 °C 65 °C 75 min
12 L Batch Sparge 76 °C 76 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29.3 L) 29.3
Mash volume with grains (equipment estimates 32.8 L) 32.8
Grain absorption losses -5.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 24 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18
Top off amount 4
Volume into fermentor 22
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

For processing the pumpkins: Preheat oven to 165'C. Peel and seed the pumpkins, cut into 2-3cm cubes. Mix with 3 DL light brown sugar. Place on pan and roast on bottom rack for 60 minutes, or until soft.

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  • Last Updated: 2020-08-15 21:45 UTC