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Perfect Pumpkin Ale

Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Craft Beer and Brewing
Calories: 210 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)

Created: Wednesday September 19th 2018

Original Gravity:

1.063

Final Gravity:

1.018

ABV (standard):

5.9%

IBU (tinseth):

13.4

SRM (morey):

13.4

Mash pH

3.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.83 lb	United Kingdom - Maris Otter Pale5.83 lb Maris Otter Pale	38	3.75	38.1%
2.50 lb	American - Munich - Light 10L2.5 lb Munich - Light 10L	33	10	16.3%
1.67 lb	American - Aromatic Malt1.67 lb Aromatic Malt	35	20	10.9%
11.67 oz	Belgian - CaraMunich11.67 oz CaraMunich	33	50	4.8%
4.17 lb	Pumpkin (fresh)4.17 lb Pumpkin (fresh)	1	0	27.2%
6.67 oz	Brown Sugar6.67 oz Brown Sugar	45	15	2.7%
15.32 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.46 oz	Northern Brewer0.46 oz Northern Brewer Hops		Pellet	7.8	Boil	60 min	13.38	100%
0.46 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.46 oz	Northern Brewer (Pellet)		13.38	100%
0.46 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Fly Sparge	--	155 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
4.17 tsp	cinnamon	Spice	Boil	5 min.
0.83 tsp	nutmeg	Spice	Boil	5 min.
0.83 tsp	ginger	Spice	Boil	5 min.
2.50 tsp	vanilla extract	Flavor	Secondary	0 min.

Yeast

Wyeast - Scottish Ale 1728

Amount:	1 Each	Cost:
Attenuation (avg):	71%	Flocculation:	High
Optimum Temp:	55 - 75 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 292 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

add pumpkin and Brown Sugar in the BOIL not mash
-you can use butternut squash instead of pumpkin

3 Days Before Brewing: use fresh pumpkin which you roast in the oven (seeds removed) at 375 degrees F until soft (2-3 hours). Sprinkle pumpkin with Brown sugar before roasting. Peel skin from pumpkin after letting it cool the peel off and dice it into cubes (being sure to save the juice for its 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. Put the pumpkin into a fine mesh bag designed for fruit or a bop spider equipped with a paint-straining bag.

Mash at 155 for 60 mins boil 90 mins

feel free to give me any advice on water chemistry!

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2018-09-19 20:02 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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