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Patchwork Acres Pumpkin Ale

Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 68 gallons (fermentor volume)
Pre Boil Size: 75 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 246 calories (Per 16oz)
Carbs: 30.2 g (Per 16oz)

Created: Thursday September 12th 2024

Original Gravity:

1.073

Final Gravity:

1.025

ABV (standard):

6.3%

IBU (tinseth):

0.0

SRM (morey):

14.3

Mash pH

5.5

Cost $

168.90

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
100 lb	Bairds - Maris Otter Pale Ale100 lb Maris Otter Pale Ale	$ 1.07 / lb $ 107.00	37.5	2.5	54.1%
40 lb	Great Western - American Munich40 lb American Munich	$ 0.85 / lb $ 34.00	35.4	7.94	21.6%
25 lb	Briess - Aromatic Munich Malt 20L25 lb Aromatic Munich Malt 20L	$ 0.94 / lb $ 23.50	35.4	20	13.5%
15 lb	Belgian - CaraMunich15 lb CaraMunich		33	50	8.1%
5 lb	Great Western - DextraPils5 lb DextraPils	$ 0.88 / lb $ 4.40	34.5	1.5	2.7%
185 lbs / $ 168.90

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
60.12 gal		Strike	165 °F	155 °F	60 min
Starting Mash Thickness: 1.3 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Ground Nutmeg	Spice	Boil	--
96 oz	Dark Brown Sugar	Other	Boil	90 min.
30 lb	Roasted Pumpkin	Other	Boil	90 min.
1 tsp	Fresh Ground Ginger	Spice	Boil	5 min.
36 tsp	Ground Cinnamon	Spice	Boil	--
1 tsp	allspice	Spice	Secondary	--
3 lb	Roasted Pumpkin	Flavor	Secondary	--
3 tsp	Vanilla extract	Spice	Secondary	--
2 tbsp	Fresh Ground Ginger	Spice	Secondary	--

Yeast

White Labs - English Ale Yeast WLP002

Amount:	144 Grams	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	65 - 68 °F	Starter:	No
Fermentation Temp:	74 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 1598 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Exit16 2bbl

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Pumpkin Prep:

You need to prepare the pumpkin a few days in advance of the brew day. Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long.

Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar.

Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor.

Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge.

On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. (As an aside, for those who are into sustainable brewing, the boiled pumpkin flesh makes excellent pies.)

To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag designed for fruit or a hop spider equipped with a paint-straining bag.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-09-12 21:19 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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