Belgian Pale Pumpkin Ale

156 calories 13.4 g
Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 1.1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (brew house)
Source: James Kew
Calories: 156 calories (Per )
Carbs: 13.4 g (Per )
Created Sunday September 11th 2016
1.048
1.008
5.27%
24.23
17.27
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 oz Belgian - Pilsner10 oz Pilsner 37 1.6 19.6%
8 oz Belgian - Munich8 oz Munich 38 6 15.7%
3 oz Belgian - Aromatic3 oz Aromatic 33 38 5.9%
1 oz American - Caramel / Crystal 60L1 oz Caramel / Crystal 60L 34 60 2%
5 oz Brown Sugar5 oz Brown Sugar 45 15 9.8%
1.50 lb Pumpkin1.5 lb Pumpkin 1 13 47.1%
3.19 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Northern Brewer0.1 oz Northern Brewer Hops Pellet 7.3 Boil 90 min 15.39 25%
0.10 oz Saaz0.1 oz Saaz Hops Pellet 2.5 Boil 90 min 5.27 25%
0.20 oz Saaz0.2 oz Saaz Hops Pellet 2.5 Boil 10 min 3.57 50%
0.4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3 qt Protein rest Temperature 125 °F 30 min
3 qt Sacc rest Temperature 152 °F 60 min
3 qt Mash out Temperature 170 °F 10 min
Starting Mash Thickness: 1 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish moss Fining Boil 10 min.
0.10 oz Coriander, crushed Spice Boil 10 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 1.0 oz       CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Tap water; treat with campden tablets to remove chloramines.
Mash Chemistry and Brewing Water Calculator
 
Notes

Based on this Randy Mosher recipe: https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-yellow-diamond-belgian-pale-ale/

Scaled to 1 gallon; substituted Belgian Pale for Belgian Pilsner on hand; cut the orange; added pumpkin for the season.

Cut pumpkin in half, de-seed, cut into slices, roast 350F 1 hour to get good caramelization. Cut slices into fine chunks -- skin and all -- for addition to mash.

Ferment 66F = 18.9C.

View Count: 1118
Brew Count: 1
Last Updated: 2016-10-15 21:42 UTC

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