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Pumpkin Ale

Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Steve
Hop Utilization: 81%
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)

Created: Sunday September 29th 2024

**Dead Pumpkin Ale

by Hammock Street Homebrewery

OG: 1.073 FG: 1.025 ABV: 6.3% IBU: 19

Original Gravity:

1.060

Final Gravity:

1.013

ABV (standard):

6.1%

IBU (tinseth):

19.6

SRM (morey):

17.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	United Kingdom - Maris Otter Pale6 lb Maris Otter Pale	38	3.75	37.5%
2.55 lb	Munich2.55 lb Munich	37	6	15.9%
1.70 lb	Aromatic Malt1.7 lb Aromatic Malt	35	20	10.6%
0.75 lb	Belgian - CaraMunich0.75 lb CaraMunich	33	50	4.7%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	3.1%
0.50 lb	Franco-Belges - Belgian Candi Sugar - Dark (275L)	38	159.82	3.1%
4 lb	Pumpkin (fresh)4 lb Pumpkin (fresh)	1	0	25%
16 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Northern Brewer0.75 oz Northern Brewer Hops		Pellet	8.8	Boil at 205 °F	60 min	19.55	100%
0.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.75 oz	Northern Brewer (Pellet)		19.55	100%
0.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.5 gal	BIAB - (Brew In A Bag)	Steeping	158 °F	155 °F	60 min
Starting Mash Thickness: 2.61 qt/lb Starting Grain Temp: 75 °F

Other Ingredients

Amount	Name	Type	Use	Time
5 tsp	Cinnamon	Spice	Boil	5 min.
1 tsp	Nutmeg	Spice	Boil	5 min.
1 tsp	ginger	Spice	Boil	5 min.

Yeast

Wyeast - Belgian Saison 3724

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	70 - 95 °F	Starter:	Yes
Fermentation Temp:	80 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 107 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 12.79 psi Temp: 41 °F CO₂ Level: 2.5 Volumes

Target Water Profile

manitou

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
51.7	15.4	6	86.8	53.3	20
Mash Chemistry and Brewing Water Calculator

Notes

Net 4.0 lbs of Roasted Butternut Squash

top with 8 oz of Pilloncillo (Mexican) Dark Brown Cane Sugar
roast for 90 minutes at 375°
scoop out roasted squash flesh w/sugar topping and toss the skins
puree the squash mixture and add to kettle at beginning of 60 minute boil using fine mesh hop bag.

Spice mixture: added at 5 minutes remaining in 60-minute boil
5 tsp. cinnamon (ground)
1 tsp. nutmeg (ground)
1 tsp. ginger (ground)

1 Tbsp. Vanilla added to fermenter 3 days before kegging

Doing an OPEN-ish fermentation (to avoid possible stalling that can happen with this particular Dupont strain of yeast). Will remove airlock from the fermentor and loosely cover with foil. Fermentor will be inside a small chest freezer with lid closed to maintain warm fermentaion temperature.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-12-01 18:03 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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