Gish Pumpkin Ale

Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 35 gallons (fermentor volume)
Pre Boil Size: 36.58 gallons
Post Boil Size: 35.08 gallons
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 236 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)

Created: Saturday September 18th 2021

Original Gravity:

1.072

Final Gravity:

1.012

ABV (standard):

7.9%

IBU (tinseth):

2.5

SRM (morey):

17.5

Mash pH

5.5

Cost $

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
25 lb	US - Pale 2-Row25 lb Pale 2-Row	$ 0.00 / lb $ 0.00	37	1.8	24.9626%
5 lb	American - Special Roast5 lb Special Roast	$ 0.00 / lb $ 0.00	33	50	4.99251%
10 lb	American - Caramel / Crystal 60L10 lb Caramel / Crystal 60L	$ 0.00 / lb $ 0.00	34	60	9.98502%
5 lb	Brown Sugar5 lb Brown Sugar - (late boil kettle addition)	$ 0.00 / lb $ 0.00	45	15	4.99251%
25 lb	American - Pale 6-Row25 lb Pale 6-Row	$ 0.00 / lb $ 0.00	35	1.8	24.9626%
5 lb	Belgian - Cara 45L5 lb Cara 45L - (late mash tun addition)	$ 0.00 / lb $ 0.00	34	42	4.99251%
300 oz	Pumpkin (canned)300 oz Pumpkin (canned)	$ 0.00 / lb $ 0.00	1	0	18.7219%
3.80 lb	Cane Sugar3.8 lb Cane Sugar - (late boil kettle addition)	$ 0.00 / lb $ 0.00	46	0	3.79431%
2.60 lb	Brown Sugar2.6 lb Brown Sugar - (late boil kettle addition)	$ 0.00 / lb $ 0.00	45	15	2.59611%
100.15 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	$ 0.00 / oz $ 0.00	Pellet	4	Boil	60 min	2.08321	50%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	$ 0.00 / oz $ 0.00	Pellet	4	Boil	5 min	0.415298	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)	$ 0.00 / oz $ 0.00	2.498508	100%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
30 oz	Pumpkin	$ 0.00 / oz $ 0.00	Other	Mash	--
6 tsp	Cinnamon	$ 0.00 / oz $ 0.00	days	Secondary	7 min.
2 tsp	Nutmeg	$ 0.00 / oz $ 0.00	days	Secondary	7 min.
1.50 tsp	Allspice	$ 0.00 / oz $ 0.00	days	Secondary	7 min.
1.50 oz	Vanilla extract	$ 0.00 / oz $ 0.00	days	Secondary	7 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:	$ 0.00 / each $ 0.00
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	1 (M cells / ml / ° P) 2316 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Temp: 68 °F

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	150	80	150	160	220
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 qt		Infusion	--	155 °F	45 min
Starting Mash Thickness: 1.5 qt/lb

Quick Water Requirements

Water	Gallons	Quarts
WARNING: Boil kettle capacity (12 gal \| 48 qt) exceeded. Volume required: 36.58 gal (146.3 qt). Suggest reducing initial water volume to 11.15 gal (44.6 qt) and adding 24.58 gal (98.3 qt) sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 31.85 gal (127.4 qt). Suggest reducing strike water volume to 6.4 gal (25.6 qt) and adding 19.85 gal (79.4 qt) sparge/top-off.	26.25	105
Strike water volume at mash thickness of 1.5 qt/lb	26.25	105
Mash volume with grains	31.85	127.4
Grain absorption losses	-8.75	-35
Remaining sparge water volume (equipment estimates 16.25 g \| 65 qt)	17.1	68.4
Mash Lauter Tun losses	-0.25	-1
Volume increase from sugar/extract (early additions)	2.23	8.9
Pre boil volume (equipment estimates 35.73 g \| 142.9 qt)	36.58	146.3
Volume increase from sugar/extract (late additions)	0.85	3.4
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.08	-0.3
Post boil Volume (equipment estimates 35 g \| 140 qt)	35.08	140.3
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 35.08 g \| 140.3 qt)	35	140
Total:	43.35	173.4
Equipment Profile Used:	System Default

Last Updated and Sharing

368

Views

Brews

Public: Yup, Shared
Last Updated: 2021-10-24 19:02 UTC

Brewer's Friend

Gish Pumpkin Ale