View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Pumpkin Ale 2024

Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.66 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GranPaD
Hop Utilization: 97%
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)

Created: Saturday August 17th 2024

Original Gravity:

1.056

Final Gravity:

1.014

ABV (standard):

5.6%

IBU (tinseth):

16.4

SRM (morey):

9.2

Mash pH

5.4

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Brew Log History

Target 20°C
Ambient: {{ stats.ambient | number:0 }} °C

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 }}

Device Filter
{{ device.name | titlecase }} {{ ((device.name | lowercase) != (device.type | lowercase)) ? (device.type | titlecase) : '' }}

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	Rahr - Standard 2-Row3 kg Standard 2-Row	36.8	1.8	42.5%
0.23 kg	Bairds - Crystal Malt 1500.225 kg Crystal Malt 150 - (late mash tun addition)	34	57	3.2%
1 kg	Weyermann - Munich Type I1 kg Munich Type I	38	6	14.2%
0.50 kg	Flaked Barley0.5 kg Flaked Barley	32	2.2	7.1%
0.82 kg	Pumpkin (canned)0.822 kg Pumpkin (canned)	8	0	11.6%
0.23 kg	Briess - Special Roast0.23 kg Special Roast - (late mash tun addition)	33	40	3.3%
0.82 kg	Pumpkin (canned)0.822 kg Pumpkin (canned) - (late boil kettle addition)	8	0	11.6%
0.23 kg	Briess - Aromatic Munich Malt 20L0.23 kg Aromatic Munich Malt 20L	35.4	20	3.3%
0.23 kg	Rice Hulls0.23 kg Rice Hulls	0	0	3.3%
7.06 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
14 g	BSG - Challenger14 g Challenger Hops	Pellet	6.3	Boil	75 min	10.17	43.2%
4 g	BSG - Challenger4 g Challenger Hops	Pellet	6.3	Boil	60 min	2.78	12.3%
14.40 g	BSG - Challenger14.4 g Challenger Hops	Pellet	4.4	Boil	15 min	3.47	44.4%
32.40 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
18 g	BSG - Challenger (Pellet) 18 g Challenger (Pellet) Hops	12.95	55.5%
14.40 g	BSG - Challenger (Pellet) 14.4 g Challenger (Pellet) Hops	3.47	44.4%
32.40 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
28.236 L	Strike	68 °C	67 °C	60 min
6.8271 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 4 L/kg Starting Grain Temp: 23 °C

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
3 g	Baking Soda	Water Agt	Mash	1 hr.
1 g	Magnesium Chloride	Water Agt	Mash	1 hr.
0.17 ml	Fermcap S	Other	Boil	65 min.
1.60 g	sodium metabisulfite	Water Agt	Other	100 min.
0.50 tsp	Wyeast Yeast Nutrient	Water Agt	Boil	10 min.
1 tsp	Irish Moss	Fining	Boil	3 min.
2.50 g	Epsom Salt	Water Agt	Mash	1 hr.
4.58 g	Citric acid	Water Agt	Mash	1 hr.
0.50 tsp	Cinnamon	Spice	Whirlpool	10 min.
0.50 tsp	Pumpkin Pie Spice	Water Agt	Whirlpool	10 min.
0.25 tsp	Nutmeg	Spice	Whirlpool	10 min.
0.25 tsp	Ginger	Spice	Whirlpool	10 min.
1 tsp	vanilla	Water Agt	Whirlpool	5 min.

Yeast

Danstar - Lalbrew New England East Coast Ale Yeast

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 159 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.75 bar Temp: 3 °C CO₂ Level: 2.5 Volumes

Target Water Profile

RO + SMB

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
78	12	34	100	100	67
Mash Chemistry and Brewing Water Calculator

Notes

Grains treated with 2% by weight water with 25 ppm Sodium Meta Bisulfite, just before grinding.

Mash water boiled before use to reduce oxygen level. Sodium Meta Bisulfite (Campden tabs) added as powder @ 50 ppm to prevent Hot Side Oxidation (will add 11.6 ppm Na+ and 40.5 ppm SO3- aq to water profile)

Add 5 drops Fermcap S prior to boil.
Add pumpkin to boil at 30 minutes remaining boil (place in muslin bags)

Cool wort to 18 C (59F) before pitching yeast and let rise to 22 C (72 F) maximum during fermentation

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2024-10-15 01:31 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!

View Recipe

Pumpkin Ale 2024

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} ^to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}