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PUMPKIN PIE BROWN ALE

Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 79% (brew house)
Hop Utilization: 98%
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Friday November 26th 2021

Original Gravity:

1.051

Final Gravity:

1.013

ABV (standard):

5.0%

IBU (tinseth):

30.2

SRM (morey):

17.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	US - Pale 2-Row10 lb Pale 2-Row	37	1.8	72.4%
0.50 lb	Belgian - CaraMunich0.5 lb CaraMunich	33	50	3.6%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	3.6%
2.81 lb	Pumpkin (canned)2.81 lb Pumpkin (canned)	1	0	20.3%
13.81 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Cascade1.25 oz Cascade Hops		Pellet	7	Boil	90 min	30.18	100%
1.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.25 oz	Cascade (Pellet)		30.18	100%
1.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.45 gal	PROTEIN REST	Infusion	128 °F	122 °F	30 min
10.36 qt	STARCH COVERSION	Temperature	212 °F	152 °F	60 min
Starting Mash Thickness: 1.29 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
25 g	Pumpkin pie spice	Spice	Boil	5 min.
1 each	Whirfloc	Fining	Boil	15 min.
5 tsp	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	90 min.
6 tbsp	Pure Vanilla Extract	Flavor	Bottling	--

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 105 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 27.65 psi Temp: 68 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
MUNICIPAL WATER RAN THROUGH A GE UNDER THE COUNTER FILTRATION SYSTEM TREATED WITH 5 STAR pH STABILIIZER
Mash Chemistry and Brewing Water Calculator

Notes

ADD 4.45 GALLONS OF WATER TO MASH TUN AND HEAT TO 128 DEGREES. ADD 5 STAR PH SATBILIZER, GRAINS, AND PUMPKIN. TEMPERATURE SHOULD STABALIZE AT 122 DEGREES. HOLD FOR A 30 MINUTE PROTEIN REST. ADD 2.59 GALLONS OF BOILING WATER TO MASH AND HEAT IF NECESSARY, TEMPERATURE SHOULD STABALIZE AT 152 DEGREES. HOLD FOR 60 MINUTE STARCH CONVERSION. ADD HEAT AND MASH OUT TO 168 DEGREES. SPARGE AND COLLECT 7.75 GALLONS OF WORT AND BRING TO A BOIL AND ADD BITTERING HOPS. FOLLOW OTHER INGREDIENT ADDITIONS. TOTAL BOIL TIME IS 90 MINUTES. COOL WORT TO 68 DEGREES AND ADD TO FERMENTER. VOLUME SHOULD BE 6.25 GALLONS. ADJUST IF NECESSARY. OXYGENATE WORT AND ADD YEAST. FERMENT IN PRIMARY FOR 1 WEEK THEN RACK TO SECONDARY FOR TWO WEEKS. ADD VANILLA AND BOTTLE OR KEG.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-12-31 20:38 UTC

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 for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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