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Pumpkin Ale

Method: Partial Mash
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 56% (brew house)
Calories: 199 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)

Created: Sunday November 4th 2018

Original Gravity:

1.064

Final Gravity:

1.019

ABV (standard):

6.0%

IBU (tinseth):

19.6

SRM (morey):

16.4

Mash pH

4.0

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.60 kg	German - Munich Light2.6 kg Munich Light	37	6	38.1%
0.46 kg	German - Melanoidin0.46 kg Melanoidin	37	25	6.7%
0.46 kg	German - CaraMunich III0.46 kg CaraMunich III	34	57	6.7%
1.50 kg	Liquid Malt Extract - Amber1.5 kg Liquid Malt Extract - Amber	35	10	22%
0.45 kg	Brown Sugar0.45 kg Brown Sugar	45	15	6.6%
1.36 kg	Pumpkin (fresh)1.36 kg Pumpkin (fresh)	1	0	19.9%
6.83 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Domestic Hallertau30 g Domestic Hallertau Hops	Pellet	5.4	Boil	60 min	16.32	50%
30 g	Domestic Hallertau30 g Domestic Hallertau Hops	Pellet	5.4	Aroma	5 min	3.25	50%
60 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
60 g	Domestic Hallertau (Pellet) 60 g Domestic Hallertau (Pellet) Hops		19.57	100%
60 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Boil	1 hr.
2.40 ml	Phosphoric acid	Water Agt	Mash	1 hr.
0.80 ml	Phosphoric acid	Water Agt	Sparge	1 hr.

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	18 - 20 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 104 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^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

2.12.2018 Bottled 52 bottles.
FG 1.02 around, so exactly as predicted by BF.

4.11.2018
Successful beer day the only issue was a crack in the Erlenmeyer flask :(

Spices:
Cinnamon 3.9g (1.5 tsp)
Allspice 1g (0.5 tsp)
Ginger 0.9g (0.5 tsp)
Nutmeg 0.55g (0.25 tsp)
Clove 0.5g (0.25 tsp)

Bottling time:
Cinnamon 0.75 tsp
Allspice 0.25 tsp
Ginger 0.25 tsp
Nutmeg 0.25 tsp

163 Strike Water
157 when pumpkin added
151.2 when grain was added (at 60)
155 (heated) at 54
154.4 at 25 mins (with cool down maybe this was too high)
150.8 at 16
153.3 at 11 (heated)

Measured Water Ph = 7.8
Ph Sparge water = 5.2
Ph mash water = 5.1!!!
I measured out of interest and from 4L of sparge water I actually extracted 5L of fermentable wort. This is quite good.

5.11.18 (one day later) 35 bips per minute. 20 degrees
6.11.18 Significant slow down. Almost no airlock activity. 18 degrees
7.11.18 I shook it in the morning to get some activity restarted.
11.11.18 Racked to secondary with Christian. An incredible amount of trub at the bottom! Really astounding. Taste is a subtle spice and pumpkin on the aftertaste; nothing too strong.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-12-03 08:16 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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