Pumpikim Ale - Beer Recipe - Brewer's Friend

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Pumpikim Ale

171 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Anderson Proença
Calories: 171 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Sunday September 13th 2020
1.056
1.011
5.9%
37.1
12.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,950 g American - Pale Ale1950 g Pale Ale 37 3.5 75%
390 g BA Malt - Melanoidina390 g Melanoidina 36 25 15%
260 g German - CaraMunich I260 g CaraMunich I 34 39 10%
2,600 g / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Boil at 98 °C 60 min 32.61 50%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil at 98 °C 15 min 4.46 50%
20 g / R$ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.01 Kilograms
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 58.6 g       Temp: 25 °C       CO2 Level: 4.04 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13.8 5.45 11.7 8.56 1.29 64.71
Ph à 25° => 6,35
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 10.4
Mash volume with grains (equipment estimates 7.8 L) 12.1
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 4.6 L) 4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.5 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5.7
Top off amount 4.3
Going into fermentor 10
Total: 14.9  
Equipment Profile Used: System Default
 
Notes

Preparo do doce de abóbora 7 dias antes da mosturação.
Adição do doce de abóbora faltando 30 minutos para o término da fervura.

Fermentação:
7 dias à 18ºc;
5 dias à 16°c
2 dias à 2°c
maturação na garrafa por 10 dias

Rampas:
55°c => 20 min
62°c => 15 min
72°c => 15 min
78°c => 10 min (Mash Out)

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  • Public: Yup, Shared
  • Last Updated: 2020-09-13 15:53 UTC