SquashButtPie - Beer Recipe - Brewer's Friend

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SquashButtPie

213 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 11.8 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
4.00 (1 Review)

Calories: 213 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Thursday September 10th 2020
1.064
1.017
6.2%
33.9
33.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb US - Pale 2-Row16 lb Pale 2-Row 37 1.8 53.3%
8 lb Crisp Malting - Finest Maris Otter8 lb Finest Maris Otter 38 3 26.7%
1.50 lb American - Caramel / Crystal 120L1.5 lb Caramel / Crystal 120L 33 120 5%
2 lb Rice Hulls2 lb Rice Hulls 0 0 6.7%
1 lb Briess - Midnight Wheat Malt1 lb Midnight Wheat Malt 25 550 3.3%
1.50 lb Crisp Malting - Pale Chocolate1.5 lb Pale Chocolate 32.7 220 5%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 21.27 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 30 min 5.84 25%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 15 min 6.78 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 lb Butternut Squash Flavor Mash 1 hr.
16 tbsp Light Brown Sugar Flavor Mash 1 hr.
3 lb Graham Cracker Flavor Mash 1 hr.
1 lb Graham Cracker Flavor Primary 3 days
 
Yeast
Wyeast - American Ale II 1272
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 249 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
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
9.38 gal Strike 165 °F 154 °F 60 min
9.28 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.2 gal (56.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.2 gal (8.8 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 9.38 37.5  
Mash volume with grains (equipment estimates 11.58 g | 46.3 qt) 11.78 47.1  
Grain absorption losses -3.75 -15  
Remaining sparge water volume (equipment estimates 8.83 g | 35.3 qt) 8.63 34.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.2 g | 56.8 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11.8 47.2  
Top off amount 0.2 0.8  
Going into fermentor 12 48  
Total: 18 72
Equipment Profile Used: System Default
 
Notes

Sprinkle 1 cup of light brown sugar on top of butternut squash, roast in oven at 350F until done...cool and add to mash

Add 3lb of Graham Cracker to mash

Add 1lb of Graham Cracker to Primary for 3 days once fermentation has stopped (taste before addition; adjust as needed)


10/4 kegged; I added 3/4lb of GC, could have added more...sweet for sure, 9.2% abv, would like a little less sweet, maybe more roast, more GC for sure if you want that...maybe 2lb next time at end of ferm? Less in the mash?

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  • Last Updated: 2020-10-13 20:40 UTC