Brew Log History
Target 68°F
Ambient: {{ stats.ambient | number:0 }} °F
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}
Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1.25 oz |
Yakima Chief Hops - Magnum1.25 oz Magnum Hops |
|
Pellet |
11.6 |
Boil
|
60 min |
20.59 |
100% |
|
1.25 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
14.21 gal |
|
Strike |
166 °F |
153 °F |
60 min |
Starting Mash Thickness:
1.4 qt/lb
Starting Grain Temp:
65 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
3.50 tsp |
Cinnamon
|
|
Spice |
Boil |
5 min. |
|
0.75 tsp |
Nutmeg
|
|
Spice |
Mash |
5 min. |
|
0.75 tsp |
Cloves
|
|
Spice |
Boil |
5 min. |
|
0.75 tsp |
Allspice
|
|
Spice |
Boil |
5 min. |
|
64 oz |
Roasted pumpkin pulp
|
|
Herb |
Boil |
15 min. |
|
42 oz |
Roasted pumpkin pulp
|
|
Herb |
Boil |
1 min. |
|
5 oz |
Roasted pumpkin seeds
|
|
Herb |
Mash |
0 min. |
|
32 oz |
Roasted pumpkin pulp
|
|
Flavor |
Secondary |
10 days |
Priming
|
Method: co2
CO2 Level: 2.5 Volumes |
Target Water Profile
Balanced Profile
Notes
Diff V1 - V2:
- Decreased the munich, caravienne, and caramunich in order to reduce the cracker impression and to make the beer lighter. The roasted pumpkin and pumpkin seeds will add some color. The original version was brown due to the extra color added.
- Increased the crystal 10 contribution to add more residiual sweetness to help the pumpkin pie flavor. Total crystal contribution is almost 9% now.
- Replaced the EKG with Magnum to reduce the amount of hop trub
- Yeast switched from A09 Pub to A01 House. I want less esters in the beer, A01 is still a high flocc' yeast, but it should clean up a little more than A09.
- Increased spice contributions by about 1/3 in the boil.
- Scaled recipe up to a 10 gallon batch.
- reduced pumpkin seed contribution to reduce cracker character and color contribution.
V1 - https://www.brewersfriend.com/homebrew/recipe/view/507311/krunk-n-punk-n
Definition - krunk
Originally derived from the two words: "crazy drunk".
Usage 1 - Severe intoxication or getting drunk; a very fun or enjoyable time; also used to describe something cool, hip, or fashionable;
Yo, I'm on my 8th shot... this party is krunk!
Last night was krunk...
Homegirl's outfit is krunk!
Damnnn! That drink is krunky!
Recipe Details:
Spice to taste: If spice flavor isn't right then add more spices to taste in secondary.
Don't make a mess: Pumpkin boil addition should be in a hop sack to keep the gunk out of the pump.
Double Bake pumpkin: Cut in half and bake @ 350F till they get soft. Let cool then remove and mash pulp, put into pyrex dish and spread about 1.5" thick. Finally rebake till it kinda starts turning dark orange/golden, about 1 hr. Vacuum seal and keep cool/freeze until ready to use.
Use pie pumpkins: I used sweet pie pumpkins. Roasted pulp weighed almost exactly half of whole pumpkins. I roasted 14 lbs of whole pumpkin to get 6 lb 10oz roasted pumpkin.
Roast the seeds: Remove seeds from pumpkin and rinse. Roast pumpkin seeds at 325 F until browned. After 10 min start mixing every 3-4 mins until browned and tasting slightly toasty. 14 lbs fresh pie pumpkin yielded 8 oz (finished) of roasted seeds. Seeds took about 30 - 45 min to roast. They were wet when starting to roast. All of the seeds go in the mash.
Heat pumpkin prior to mash: Submerge vac sealed pumpkin in strike water while water is heating up. Squeeze pumpkin every so often to distribute heat evenly in bag.
Beer recipe inspired by Elysian's Great Pumpkin
http://www.elysianbrewing.com/elysian-beers/great-pumpkin-ale/
The following is a copy paste from Elysian's site:
GREAT PUMPKIN ALE
Worth the Wait
STYLE
Imperial Pumpkin Ale
BODY
Medium
TASTING NOTES
Pours deep copper with ghostly white head. Intense pumpkin, sugar and spice on the nose with a nice bready and malty backdrop to tame all those autumn spices into a remarkably smooth, balanced and delectable fall treat.
MALTS
Pale, Munich, Cara-Hell, Cara-Vienne, Cara-Munich and Crisp 45° L Crystal malts
HOPS
Bittered with Magnum
SPECIAL
Roasted pumpkin seeds in the mash, and extra pumpkin added in the mash, kettle and fermenter. Spiced with cinnamon, nutmeg, cloves and allspice.
ABV: 8.4%
IBU: 20
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-09-21 20:33 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
Discussion about this recipe:
Recipe Tools ▼
Brew!
