Homebrew Beer Recipes | Page 5064 | Browse 320,000+ at Brewer's Friend

Author:

Dustydust

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 69

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/11/2020 6:04 PM

Notes: Diff V1 - V2:

1. Decreased the munich, caravienne, and caramunich in order to reduce the cracker impression and to make the beer lighter. The roasted pumpkin and pumpkin seeds will add some color. The original version was brown due to the extra color added.

2. Increased the crystal 10 contribution to add more residiual sweetness to help the pumpkin pie flavor. Total crystal contribution is almost 9% now.

3. Replaced the EKG with Magnum to reduce the amount of hop trub

4. Yeast switched from A09 Pub to A01 House. I want less esters in the beer, A01 is still a high flocc' yeast, but it should clean up a little more than A09.

5. Increased spice contributions by about 1/3 in the boil.

6. Scaled recipe up to a 10 gallon batch.

7. reduced pumpkin seed contribution to reduce cracker character and color contribution.

V1 - https://www.brewersfriend.com/homebrew/recipe/view/507311/krunk-n-punk-n

Definition - krunk
Originally derived from the two words: "crazy drunk".

Usage 1 - Severe intoxication or getting drunk; a very fun or enjoyable time; also used to describe something cool, hip, or fashionable;
Yo, I'm on my 8th shot... this party is krunk!
Last night was krunk...
Homegirl's outfit is krunk!
Damnnn! That drink is krunky!

Recipe Details:
Spice to taste: If spice flavor isn't right then add more spices to taste in secondary.

Don't make a mess: Pumpkin boil addition should be in a hop sack to keep the gunk out of the pump.

Double Bake pumpkin: Cut in half and bake @ 350F till they get soft. Let cool then remove and mash pulp, put into pyrex dish and spread about 1.5" thick. Finally rebake till it kinda starts turning dark orange/golden, about 1 hr. Vacuum seal and keep cool/freeze until ready to use.

Use pie pumpkins: I used sweet pie pumpkins. Roasted pulp weighed almost exactly half of whole pumpkins. I roasted 14 lbs of whole pumpkin to get 6 lb 10oz roasted pumpkin.

Roast the seeds: Remove seeds from pumpkin and rinse. Roast pumpkin seeds at 325 F until browned. After 10 min start mixing every 3-4 mins until browned and tasting slightly toasty. 14 lbs fresh pie pumpkin yielded 8 oz (finished) of roasted seeds. Seeds took about 30 - 45 min to roast. They were wet when starting to roast. All of the seeds go in the mash.

Heat pumpkin prior to mash: Submerge vac sealed pumpkin in strike water while water is heating up. Squeeze pumpkin every so often to distribute heat evenly in bag.

Beer recipe inspired by Elysian's Great Pumpkin
http://www.elysianbrewing.com/elysian-beers/great-pumpkin-ale/

The following is a copy paste from Elysian's site:
GREAT PUMPKIN ALE

Worth the Wait

STYLE
Imperial Pumpkin Ale

BODY
Medium

TASTING NOTES
Pours deep copper with ghostly white head. Intense pumpkin, sugar and spice on the nose with a nice bready and malty backdrop to tame all those autumn spices into a remarkably smooth, balanced and delectable fall treat.

MALTS
Pale, Munich, Cara-Hell, Cara-Vienne, Cara-Munich and Crisp 45° L Crystal malts

HOPS
Bittered with Magnum

SPECIAL
Roasted pumpkin seeds in the mash, and extra pumpkin added in the mash, kettle and fermenter. Spiced with cinnamon, nutmeg, cloves and allspice.

ABV: 8.4%

IBU: 20

Author:

Dan G

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2024 3:52 PM

Notes:

Author:

jjmak

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 27.96 psi

Creation Date: 11/13/2023 10:41 PM

Notes:

Author:

Juicyfer

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.142

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/8/2023 5:12 PM

Notes:

Author:

ScoobydoobyBrew

Boil Size: 26.1 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 63

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2022 7:44 AM

Notes:

Author:

mscbuck

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/26/2021 4:39 PM

Notes:

Author:

Scramel

Boil Size: 17.74 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2021 12:50 PM

Notes:

Author:

DanR27

Boil Size: 15 Gallons

Boil Time: 45

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2021 10:59 PM

Notes:

Author:

PlatonicBeer89

Boil Size: 65 Gallons

Boil Time: 30

Boil Gravity: 1.077

Efficiency: 85

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/19/2021 5:50 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 30

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2020 9:07 PM

Notes: Need 6 gallons of distilled water. 5 for boil, 1 for topping off fermenter so you hit 5.5 gallon target.

Heat 3 gallons of water to 160 degrees.

Steep 1 lb of flaked oats and the 2lbs of caramel for 30 minutes at 160 degrees. Remove.

Add 2 gallons of water, the LME and bring to a boil.

Add 2oz of Citra at start of the 30 min boil - use a hop screen to minimize trub.

At end of boil, take off heat and stir in the rest DME and the dextrose (corn sugar).

Bring the work back up to a boil for only a minute or 2. Make sure to stir vigorously. As long as you get it to 185+ degrees, you should be good.

Take of heat and let it cool to 170 degrees, then add 1 oz of Galaxy. Stir the wort to ensure proper flavor extraction. 10 minutes.

Crash the wort down to pitching temperature and transfer to fermenter. Add in the remaining 1 gallons distilled water until you are at 5.5 gallons.

Aerate with O2 stone for 1 minute, pitch yeast according to yeast directions, and then seal fermenter. I pitch yeast directly into wort at 80-90 degrees and let it do its job.

Keep this beer in a primary fermenter that has a spigot. you will want a fermenter with spigot to minimize O2 exposure when transferring to bottling bucket.

after ~24 hours of fermentation and you have a good krausen going, add the 1oz galaxy and amirillo.

When the beer is done fermenting (~7 days), add the 3 oz of Citra for the dry hop.

let it sit for another 7-10 days to ensure good dry hop and that the yeast have time to clean up unfavorable flavors. FG should be ~1.015, but no higher than 1.020. if FG is still too high, add a tsp of amalyse and let it sit till FG is achieved,.

Use spigot to transfer to keg or bottling bucket.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: Table Sugar

Priming Amount: 5.7 oz

Creation Date: 2/8/2016 11:40 PM

Notes:

Author:

Schneidy

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: sucrose

Priming Amount: 3.7 oz

Creation Date: 2/28/2020 8:32 PM

Notes: It's Mikey's Hazy Daisy baby

Author:

ausieMoose

Boil Size: 10 Litres

Boil Time: 30

Boil Gravity: 1.101

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 94.6 g

Creation Date: 7/27/2019 6:40 AM

Notes:

Author:

CarbondaleBrewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2019 10:23 PM

Notes:

Author:

DecryptedMind

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2019 2:10 PM

Notes: 1st dry hop for 8 days -- starting at 5–5.5° Plato (1.020–1.022)
* 0.65 oz (18.4 g) Mosaic [13.1% AA]
* 0.65 oz (18.4 g) Citra [12.5% AA]
* 0.65 oz (18.4 g) El Dorado [14.8% AA]

2nd dry hop for 4 days
* 1 oz (28 g) Mosaic [13.1% AA]
* 1 oz (28 g) Citra [12.5% AA]
* 1 oz (28 g) El Dorado [14.8% AA]

YEAST
Wyeast 1318 London Ale III
RVA Yeast Labs Manchester Ale

WATER
Use calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.

DIRECTIONS
Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge.

Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation.

When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days.

Package at 2.6 volumes of CO2 and drink fresh.

Author:

Beer Tech - Norberto Pazos

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2018 4:59 PM

Notes:

Author:

Mpier

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2018 11:59 PM

Notes: 5.5oz corn sugar per 6.5 gal priming sugar (2.3 vol)

Author:

jdwebb

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2018 7:03 PM

Notes: 3 lbs caramelized (280ºF Wildflower honey added after cool-down

Author:

utahpete

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2018 8:00 PM

Notes: 02/12/18 10:00
5 Gal Glacier Bottled water (Ridley's)
1.5 Gal Filtered Tap Water
Added El Dorado Hops to grains for mash, approx 160.F Strike Temp
Mash for 45 minutes, added water treatments and DME, LME