Perfect Pumpkin Ale - Beer Recipe - Brewer's Friend

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Perfect Pumpkin Ale

209 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 209 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Monday October 14th 2019
Similar Recipes

Perfect Pumpkin Ale

by Granero'd Homebrew

OG: 1.063 FG: 1.023 ABV: 5.3% IBU: 15

1.063
1.017
6.1%
15.4
13.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 54.4%
3 lb American - Munich - Light 10L3 lb Munich - Light 10L 33 10 23.3%
2 lb American - Aromatic Malt2 lb Aromatic Malt 35 20 15.5%
14 oz Belgian - CaraMunich14 oz CaraMunich 33 50 6.8%
12.87 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 90 min 15.36 100%
0.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Dark brown sugar Other Boil 90 min.
5 lb Pumpkin - roasted Other Boil 90 min.
5 tsp Saigon cinnamon - ground Spice Boil 5 min.
1 tsp Nutmeg - ground Spice Boil 5 min.
1 tsp Ginger - fresh ground Spice Boil 5 min.
3 tsp Vanilla extract Spice Secondary 0 min.
 
Yeast
- white labs wlp002
Amount:
2 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °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
CO2 Level: 2.65 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
4.2 gal Fly Sparge 70 °F 155 °F 90 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.18 16.7  
Mash volume with grains (equipment estimates 4.71 g | 18.9 qt) 5.21 20.9  
Grain absorption losses -1.61 -6.4  
Remaining sparge water volume (equipment estimates 4.95 g | 19.8 qt) 4.18 16.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.27 g | 29.1 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 8.36 33.4
Equipment Profile Used: System Default
 
Notes

Pumpkin Prep:

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.


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  • Last Updated: 2019-10-14 22:22 UTC