20-20 Bear Your Mask - Beer Recipe - Brewer's Friend

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20-20 Bear Your Mask

300 calories 31.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 300 calories (Per 12oz)
Carbs: 31.1 g (Per 12oz)
Created: Tuesday June 30th 2020
1.090
1.023
8.7%
26.6
13.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 lb Great Western - Northwest Pale Ale Malt3.8 lb Northwest Pale Ale Malt 37 3 39.9%
2.63 lb Bairds - Vienna Malt2.63 lb Vienna Malt 37 3.5 27.6%
0.90 lb American - Caramel / Crystal 40L0.9 lb Caramel / Crystal 40L 34 40 9.4%
0.95 lb Bestmalz - BEST Munich0.95 lb BEST Munich 37 6.3 10%
0.45 lb American - Carapils (Dextrine Malt)0.45 lb Carapils (Dextrine Malt) 33 1.8 4.7%
0.80 lb Pumpkin (canned)0.8 lb Pumpkin (canned) 1 0 8.4%
9.53 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Columbus0.3 oz Columbus Hops Pellet 15 Boil 60 min 26.6 100%
0.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.19 oz Cinnamon Stick Spice Boil 2 min.
0.10 oz ground nutmeg Spice Boil 2 min.
0.10 oz Pinch of caraamom Spice Boil 2 min.
1 oz Pinch of ground clove Spice Boil 2 min.
0.50 each Whirlfloc Fining Boil 10 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 153 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Crystal Geyser - Salem
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.3 gal Strike 161 °F 151 °F 60 min
1.7 gal Sparge 170 °F 151 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.27 13.1  
Mash volume with grains 3.97 15.9  
Grain absorption losses -1.09 -4.4  
Remaining sparge water volume (equipment estimates 1.98 g | 7.9 qt) 0.97 3.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume (equipment estimates 4.01 g | 16 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 4.25 17
Equipment Profile Used: System Default
 
Notes

Boil spices
.38 oz vietnamese ground cinnamon 2 min
.2 oz ground nutmeg 2 min
1 pinch ground cardamom 2 min
1 pinch ground clove 2 min
.38 oz cinnamon stick


Official recipe from BYO

I should point out that after roasting the peeled/cubed pumpkins, I mashed them using a potato masher. I think spread it all out on baking sheets and tempered in the oven at 152°F right before adding to the mash. This way, it didn't have to be considered in terms of mash temperature, only water absorption. You've gotta mash with the pumpkin, don't put it in the boil at all or you'll get pumpkin soup. I haven't tried this recipe exactly, but I brewed a VERY successful pumpkin ale and the pumpkin goes in the mash. You'll get that pumpkin flavor from the mash, trust me.

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  • Last Updated: 2020-09-04 19:11 UTC