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Pale Pumpkin spice

Method: Partial Mash
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Pre Boil Gravity: 1.128 (recipe based estimate)
Efficiency: 40% (brew house)
Calories: 211 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)

Created: Tuesday August 21st 2018

Original Gravity:

1.064

Final Gravity:

1.013

ABV (standard):

6.7%

IBU (tinseth):

14.5

SRM (morey):

8.3

Mash pH

1.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	Pumpkin (fresh)2 lb Pumpkin (fresh)	1	0	18.6%
3 lb	Liquid Malt Extract - Light3 lb Liquid Malt Extract - Light	35	4	27.9%
0.75 lb	United Kingdom - Maris Otter Pale0.75 lb Maris Otter Pale	38	3.75	7%
0.50 lb	American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L	35	20	4.7%
0.50 lb	Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition)	45	15	4.7%
1 lb	Dry Malt Extract - Light1 lb Dry Malt Extract - Light - (late boil kettle addition)	42	4	9.3%
3 lb	Pumpkin (canned)3 lb Pumpkin (canned)	1	0	27.9%
10.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Fuggles1 oz Fuggles Hops	Pellet	4.5	Boil	45 min	12.94	66.7%
0.50 oz	Kent Goldings0.5 oz Kent Goldings Hops	Pellet	5	Boil	5 min	1.56	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Fuggles (Pellet)	12.94	66.7%
0.50 oz	Kent Goldings (Pellet)	1.56	33.3%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1 gal		Sparge	--	160 °F	60 min

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	76 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 133 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
10	6	7	9	15	72
Mash Chemistry and Brewing Water Calculator

Notes

2 lbs Canned pumpkin was baked at 400 for 45 min and added to the boil. Fresh pumpkin was roasted at 400° for 30 minutes, was removed and covered with both 4 ounces of molasses as maple syrup.It was returned to the oven for another 15 minutes to caramelize. Half of the pumpkin was added at the beginning of the boil and the last pound was added as a late addition with five minutes left along with a tbsp of pumpkin spice. The two other late additions were added at 15 min along with a whirlfloc tablet.
Primary for one week. When racked to secondary: last can of pumpkin bake, add molasses and maple syrup, return to oven for 15 minutes. Add to carboy with additional tsp pumpkin spice and tbs vanilla extract. Leave to ferment in secondary for a minimum of another week. Rack to bottling bucket: add one cup lactose sugar dissolved in boiled water, prime with properly measured mix of brown sugar and maple syrup, (northern brewers calculator) . One week minimum to bottle condition. Enjoy pumpkin pie in a bottle!!!

Last Updated and Sharing

287

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Public: Yup, Shared
Last Updated: 2018-10-17 00:34 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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