Maple Pumpkin Harvest Ale - Beer Recipe - Brewer's Friend

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Maple Pumpkin Harvest Ale

201 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 75 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.33 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Source: cbspencer
Hop Utilization: 99%
Calories: 201 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Sunday October 2nd 2022
1.066
1.012
7.1%
20.5
20.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Canadian - Pale 2-Row3 kg Pale 2-Row 36 1.75 42.1%
1.30 kg Maple Syrup1.3 kg Maple Syrup - (late boil kettle addition) 30 35 18.2%
454 g American - Caramel / Crystal 40L454 g Caramel / Crystal 40L 34 40 6.4%
75 g American - Chocolate75 g Chocolate 29 350 1.1%
2.30 kg CA - Canadian - Pumpkin (roasted)2.3 kg CA - Canadian - Pumpkin (roasted) 12 5 32.3%
7.13 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil at 100 °C 60 min 20.51 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 10 min.
2 tsp pumpkin spice Spice Boil --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
14 L Sparge -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.6
Mash volume with grains 12.9
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 18 L) 18.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.1
Pre boil volume (equipment estimates 26.2 L) 26.3
Volume increase from sugar/extract (late additions) 1
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 28.7  
Equipment Profile Used: System Default
 
Notes

Clean 4-5 small pie pumpkins and cut into wedges or chunks. Spread the pumpkin pieces onto a shallow pan and bake at 350°F for 60 minutes. The baked pumpkin actually adds caramelized sugars to the wort. Place roasted pumpkin in mesh bag and add to boil. DO NOT mash with grains.

The recipe calls for 2.3 Kg (5 lbs) of roasted pumpkin, so start with a pre-roasted weight of 3.45 kg (7.5 lbs) due to moisture loss during baking and skin weight.

Peel pumpkin before roasting, if possible/practical.

1 L (1.3 Kg) Maple Syrup is added after flame-out and before chilling to provide maple aroma. It will add approximately 0.012 OG points.

Any hops substitutions should be a spicy/herbal variety or neutral. Around 20 IBUs. This beer is NOT intended to be hoppy; we do not want the hops to overpower the subtle maple and pumpkin spice aromas.

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  • Last Updated: 2023-10-09 13:17 UTC