Pumpkin Ale 19,5° - Beer Recipe - Brewer's Friend

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Pumpkin Ale 19,5°

236 calories 25.6 g 330 ml
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Beer Stats
Method: Extract
Style: Autumn Seasonal Beer
Boil Time: 75 min
Batch Size: 23.3 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23.8 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: D.A.
Calories: 236 calories (Per 330ml)
Carbs: 25.6 g (Per 330ml)
Created: Monday October 21st 2019
1.076
1.021
7.8%
38.9
11.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.09 kg German - pilsen5.086 kg pilsen 37.3 11.05 78.5%
0.14 kg Corn Sugar - Dextrose0.1398 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.2%
1.25 kg Pumpkin (fresh)1.25 kg Pumpkin (fresh) 14 0 19.3%
6.48 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops Pellet 12.4 Boil 75 min 38.88 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Nutrient Other Boil 10 min.
30 g Cinnamon Spice Boil 5 min.
7.50 g Nutmeg Spice Boil 5 min.
5 g Dried ginger Spice Boil 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 150 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
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 25.9 L) 22.4
Volume increase from sugar/extract (early additions) 4.6
Pre boil volume (equipment estimates 30.5 L) 27
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 23.3 L) 23.8
Going into fermentor (equipment estimates 23.8 L) 23.3
Total: 22.4  
Equipment Profile Used: System Default
 
Notes

Tekvica – maslová, nakrájaná, posypaná trstinovým cukrom, hodinu pečená, odšupkovaná a hodená do celého chmeľovaru

28.12. 15:10
18 Brix = 1074 OG
predpokladaná FG: 1019

5.1. 16:50
10,4 Brix = 1021 SG

7.1. 22:00
10,4 Brix = 1021 FG
stočené

labák: 19,5 °P / 8,1% alk.

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  • Last Updated: 2020-03-04 09:20 UTC