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Pumpkin Ale 2021

243 calories 27.2 g 500 ml
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.78 gallons
Post Boil Size: 5.88 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 243 calories (Per 500ml)
Carbs: 27.2 g (Per 500ml)
Created: Monday October 11th 2021
1.052
1.015
4.8%
23.8
9.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Pumpkin (fresh)2 lb Pumpkin (fresh) 1 0 16.7%
9 lb Crisp Malting - Finest Maris Otter9 lb Finest Maris Otter 38 3 75%
0.50 lb Weyermann - Caramunich Type 20.5 lb Caramunich Type 2 34 45 4.2%
0.25 lb Weyermann - Melanoidin0.25 lb Melanoidin 34.5 27 2.1%
0.25 lb Thomas Fawcett - Dark Crystal Malt II0.25 lb Dark Crystal Malt II 33 120 2.1%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Challenger0.35 oz Challenger Hops Pellet 5.3 First Wort 0 min 7.24 25.9%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 5 First Wort 0 min 9.76 37%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 5 Boil 30 min 6.82 37%
1.35 oz / $ 0.00
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Peterborough, ON, CA
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
5 gal Strike 160 °F 152 °F 60 min
4.5 gal Batch Sparge 152 °F 168 °F --
Starting Mash Thickness: 1.9 qt/lb
Starting Grain Temp: 73 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.9 qt/lb 4.75 19  
Mash volume with grains 5.55 22.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.56 g | 14.3 qt) 3.29 13.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.24 1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6.78 27.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.88 23.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.88 g | 23.5 qt) 5.5 22  
Total: 8.04 32.2
Equipment Profile Used: System Default
 
Notes


OG = 1.050

Just threw in 3/4 tsp gypsum, 1/2 tsp chloride, 1/3 tsp magnesium sulphate, 1 ml lactic acid to mash. Sparge acidified with equivalent of 1.5 ml per 4.5 L sparge water. manually

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  • Public: Yup, Shared
  • Last Updated: 2021-10-13 15:01 UTC