Funky Pumpky Brown Ale - Beer Recipe - Brewer's Friend

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Funky Pumpky Brown Ale

174 calories 20.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Dark Mild
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Tuesday November 19th 2019
1.052
1.017
4.6%
21.1
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 35.5%
3.10 lb Briess - LME Sparkling Amber Liquid3.1 lb LME Sparkling Amber Liquid 37.6 10 22%
6 lb Pumpkin (canned)6 lb Pumpkin (canned) 1 0 42.6%
14.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil at 190 °F 60 min 14.1 50%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil at 190 °F 15 min 6.99 50%
1 oz / $ 0.00
 
Yeast
White Labs - Marañón Canyon Wild Cacao WLP546
Amount:
1 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
Low
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
5 gal Steeping 65 °F 160 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.44 g | 25.8 qt) 5.91 23.6  
Mash volume with grains (equipment estimates 6.84 g | 27.4 qt) 6.31 25.2  
Grain absorption losses -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.97 3.9  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 5.91 23.6
Equipment Profile Used: System Default
 
Notes

Steep the pumpkin and mulling spices in the wort for the last 30 min of boil. I used WLP546 Marañón Canyon Wild Cacao yeast but I think the British Ale yeast might be similar in it's attenuation. It seemed to leave the right amount of sugars in the beer to let the malt and pumpkin/spices come through without one specific ingredient sticking out over the others. Super well balanced ale in the end!

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  • Last Updated: 2019-11-19 16:57 UTC