Squash Pumkpin Cider

263 calories 27.2 g
Beer Stats
Method: Partial Mash
Style: Fruit Cider
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Andrew Bieber
Calories: 263 calories (Per )
Carbs: 27.2 g (Per )
Created Sunday September 27th 2015
1.079
1.020
8.29%
0
7.92
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Brown Sugar4 lb Brown Sugar 45 15 42.1%
5.50 lb Corn Sugar - Dextrose5.5 lb Corn Sugar - Dextrose 46 0.5 57.9%
9.5 lb / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Pumpkin Pie Spice Extract Spice Boil --
10 each Cinnamon (ground) Spice Boil --
10 each Nutmet (ground) Spice Boil --
10 each Ginger (ground) Spice Boil --
2 each Butternut Squash Flavor Primary --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Seattle, WA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 0 1 3 3 20
Mash Chemistry and Brewing Water Calculator
 
Notes

The corn sugar in the recipe is an approximation for the sugar in the apple juice, not an actual ingredient. I used 5 gallons of apple juice and 1/2 gallon of water as a base.

I boiled 1 gallon of apple juice with the spices (about 10 shakes of each out of the shaker), the whole bottle of pumpkin pie spice extract (I think it was a 1oz bottle), and the 4 lbs of light brown sugar.

I peeled and roasted the butternut squash and let it roast at 375 for about an hour, checking in on it frequently until it tasted good and was tender. Then I turned on the broiler for 5 minutes to give it a good roast/ browning for some extra flavor. I accidentally burned some, so I peeled off the black bits. If I were to do it again, I would peel the squash better. It has really thick skin that doesnt peel easily and a potato peeler doesnt quite get all of it. I would give it another go around or use a thick knife.

I put the squash in the fermenter and poured the boiling cider over it. I then added the rest of the apple juice straight from the bottle. I topped it off with about a half gallon of water from the tap and added back in my yeast starter.

I had some really old yeast that took a few days to wake up in my starter. I should have poured off the starter liquid but instead I added it all to the fermenter.

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Brew Count: 0
Last Updated: 2015-09-27 18:29 UTC

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