Pumpkin Ale 2023 - Beer Recipe - Brewer's Friend

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Pumpkin Ale 2023

195 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.05 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: KP
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Tuesday August 22nd 2023
1.059
1.015
5.8%
17.5
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.09 lb United Kingdom - Maris Otter Pale5.09 lb Maris Otter Pale 38 3.75 42%
4.99 lb German - Pale Ale4.99 lb Pale Ale 39 2.3 41.1%
0.52 lb American - Caramel / Crystal 20L0.52 lb Caramel / Crystal 20L 35 20 4.3%
0.57 lb American - Carapils (Dextrine Malt)0.57 lb Carapils (Dextrine Malt) 33 1.8 4.7%
0.57 lb Flaked Corn0.57 lb Flaked Corn 40 0.5 4.7%
0.39 lb American - White Wheat0.39 lb White Wheat 40 2.8 3.2%
12.13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Nugget0.35 oz Nugget Hops Pellet 13.4 Boil 30 min 12.91 25.9%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 4.7 Boil 15 min 4.18 37%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 4.7 Boil 1 min 0.36 37%
1.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.90 lb Libby's Pure Pumpkin Other Boil 1 hr.
1.05 tsp Amish Country Pumpkin Spice Spice Boil 15 min.
1.05 tsp Amish Country Pumpkin Spice Spice Secondary 21 days
4.54 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.35 g Epsom Salt Water Agt Mash 1 hr.
3.49 g Gypsum Water Agt Mash 1 hr.
4.19 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1.05 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
3.75 gallons mash water
5.75 gallons sparge water

Made 5.25 gallons of volume
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal strike 168 Fly Sparge -- 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.79 15.2  
Mash volume with grains (equipment estimates 4.56 g | 18.2 qt) 4.76 19  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 5.03 20.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.85 g | 27.4 qt) 7.05 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.3 21.2  
Top off amount 0.2 0.8  
Going into fermentor 5.5 22  
Total: 8.82 35.3
Equipment Profile Used: System Default
 
Notes

Take the first gallon off the mash and put into pot on the stove. Then add 1 can of Libby Pumpkin mix to the pot and raise the temperature to 150 degrees, stirring constantly - remove from heat and put on a piece of wood or in the oven for 45 minutes, then after 45 minutes of keeping the pot temperature at 150 degrees, bring it to a boil on the stove and add it to your boil kettle with the rest of the wort. Wort will likely reach boil before pumpkin mixture so turn off burner and wait for pumpkin mixture, returning back to boiling after pumpkin addition. After boil, start hop additions and watch for hot break.

Add 1 teaspoon of pumpkin spice to the boil with 15 minutes left.

Chill to 70 degrees after last hop addition and transfer into fermenter after adding yeast. Swirl to kick off fermentation.

Add 1/3 teaspoon of pumpkin spice to the keg during transfer from the fermenter.

3.75 gallons mash water
5.75 gallons sparge water

Made 5.25 gallons of volume

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  • Last Updated: 2023-09-14 16:07 UTC
  • Snapshot Created: 2023-08-22 17:52 UTC