Pumpkin Pie Ale

Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.53 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jason Bryant - Wort Hogs
Hop Utilization: 84%
Calories: 332 calories (Per 12oz)
Carbs: 40 g (Per 12oz)

Created: Saturday September 2nd 2023

Gourdicus Pumpkin Ale

OG: 1.071 FG: 1.017 ABV: 7.2% IBU: 13

Original Gravity:

1.098

Final Gravity:

1.033

ABV (standard):

8.5%

IBU (tinseth):

16.0

SRM (morey):

14.1

Mash pH

5.3

Cost $

124.45

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
8 lb	Simpsons - Finest Pale Ale Maris Otter8 lb Finest Pale Ale Maris Otter	$ 2.44 / lb $ 19.52	37	2.6	39.4%
5 lb	Rahr - Standard 2-Row5 lb Standard 2-Row	$ 2.12 / lb $ 10.60	36.8	1.8	24.6%
2 lb	Weyermann - Munich Type II (Dark)2 lb Munich Type II (Dark)	$ 2.44 / lb $ 4.88	37	10	9.9%
1 lb	Briess - Special Roast1 lb Special Roast	$ 2.44 / lb $ 2.44	33	40	4.9%
0.50 lb	Weyermann - Caramunich Type 10.5 lb Caramunich Type 1	$ 2.44 / lb $ 1.22	33.5	35	2.5%
0.80 lb	Proximity - Crystal 400.8 lb Crystal 40	$ 2.12 / lb $ 1.70	34.5	40	3.9%
1 lb	US - Brewers Crystals1 lb Brewers Crystals - (late boil kettle addition)	$ 4.29 / lb $ 4.29	44	2	4.9%
0.50 lb	Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition)	$ 0.47 / oz $ 3.76	41	1	2.5%
1.50 lb	Flaked Oats1.5 lb Flaked Oats	$ 2.12 / lb $ 3.18	33	2.2	7.4%
20.30 lbs / $ 51.59

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.80 oz	Sterling0.8 oz Sterling Hops	$ 1.95 / oz $ 1.56	Pellet	8.7	Boil	60 min	15.95	100%
0.80 oz / $ 1.56

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.80 oz	Sterling (Pellet)	$ 1.95 / oz $ 1.56	15.95	100%
0.80 oz / $ 1.56

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 tsp	Ginger	$ 5.19 / tsp $ 2.60	Spice	Boil	5 min.
0.50 tsp	Allspice	$ 5.19 / tsp $ 2.60	Spice	Boil	5 min.
0.05 tsp	Cloves		Spice	Boil	5 min.
0.50 tsp	Nutmeg	$ 5.49 / tsp $ 2.75	Spice	Boil	5 min.
1 tsp	Cinnamon	$ 5.24 / tsp $ 5.24	Spice	Kegging	0 min.
0.50 tsp	Ginger	$ 5.19 / tsp $ 2.60	Spice	Kegging	0 min.
0.50 tsp	Allspice	$ 5.19 / tsp $ 2.60	Spice	Kegging	0 min.
0.05 tsp	Clove		Spice	Kegging	0 min.
0.50 tsp	Nutmeg	$ 5.49 / tsp $ 2.75	Spice	Kegging	0 min.
2 each	Vanilla Bean	$ 1.63 / each $ 3.26	Spice	Kegging	0 min.
2 g	Yeast Nutrient		Other	Boil	5 min.
1 each	Whirlfloc tablet	$ 0.28 / each $ 0.28	Water Agt	Boil	5 min.
5 lb	Butternut Squash	$ 1.60 / lb $ 8.00	Water Agt	Boil	1 hr.
1.75 tsp	Lactic acid	$ 1.61 / oz $ 0.47	Water Agt	Mash	0 min.
1 g	Chalk		Water Agt	Mash	0 min.
3 g	Gypsum		Water Agt	Mash	0 min.
3 g	Calcium Chloride (anhydrous)		Water Agt	Mash	0 min.
1 tsp	Cinnamon	$ 5.24 / tsp $ 5.24	Spice	Boil	0 min.
5 oz	Corn Sugar	$ 0.32 / oz $ 1.60	Other	Kegging	0 min.
$ 39.96

Yeast

Wyeast - London ESB Ale 1968

Amount:	2 Each	Cost:	$ 15.67 / each $ 31.34
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 170 B cells required

$ 31.34 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.5 Volumes

Target Water Profile

Crystal Clear RO Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	7	12	55	55	23
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume (equipment estimates 9.51 g \| 38.1 qt)	9.13	36.5
Mash volume with grains (equipment estimates 11.02 g \| 44.1 qt)	10.63	42.5
Grain absorption losses	-2.35	-9.4
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 6.91 g \| 27.7 qt)	6.53	26.1
Volume increase from sugar/extract (late additions)	0.12	0.5
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.03	-0.1
Post boil Volume (equipment estimates 5.5 g \| 22 qt)	5.75	23
WARNING: Exceeded batch size - reduce boil size
Volume into fermentor (equipment estimates 5.75 g \| 23 qt)	5.5	22
Total:	9.13	36.5
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil Efficiency N/A

Ending Kettle: 67% 25.7 ppg

Brew House: 67% 25.6 ppg

Wort Volume:

5.5 Gallons

Expected 5.5 Gallons of fermentable wort.
Expected OG: 1.098
Actual OG: 1.095

Alcohol and Attenuation:

ABV: 9.78%

Apparent Attenuation: 78.8%
Actual FG: 1.020
Calories per 12oz 332 calories
Carbohydrates per 12oz 40 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Temp	Updated
9/10/2023 9:30 PM over 2 years ago	+0	Mash Complete		6.5 Gallons	5.2	155 °F	9/11/2023 1:20 AM over 2 years ago
9/10/2023 9:30 PM over 2 years ago	+0	Pre-Boil Gravity		6.5 Gallons	5.3	155 °F	9/11/2023 1:20 AM over 2 years ago
9/11/2023 1:18 AM over 2 years ago	+1	Boil Complete	1.095	5.5 Gallons	5.3	201 °F	9/11/2023 1:20 AM over 2 years ago
9/11/2023 4:00 AM over 2 years ago	+1	Brew Day Complete	1.095	5.5 Gallons		74 °F	9/11/2023 3:23 PM over 2 years ago
9/20/2023 4:15 AM over 2 years ago	+10	Fermentation Complete	1.020	4.75 Gallons		67 °F	9/20/2023 4:15 AM over 2 years ago

Notes

This recipe is intended to be "pumpkin pie in a glass." The combination of malts provides the sweet, crackery crust; butternut squash provides more "pumpkin" flavor in beer than canned or even fresh pumpkin; the spices give classic pumpkin-pie flavor; and lactose and vanilla supply body, subtle sweetness, and the perception of the whipped cream on top.

Cube and roast 5lb. butternut squash sprinkled with a few tablespoons of brown sugar at 350 F until caramelized and soft, about 1 hour.

Treat water with lactic acid to achieve a 5.2 mash pH.

Mash at 155 F for 60 minutes.

Run off and sparge as usual, Add butternut squash to the boil in a nylon bag and boil for 60 min. At the end boil, remove squash and add kettle spices, lactose, and Whirlfloc.

Chill, aerate well, and ferment in low 60s F.

At kegging, add the remaining spices and the split, scraped vanilla bean - vanilla and spices are added directly to the keg, so use a bag or a dip tube screen if needed.

The keys to making a standout beer are to use fresh spices, a high-quality vanilla bean, and a larger pitch of yeast than you think you will need.

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Last Updated: 2023-09-12 00:42 UTC

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Pumpkin Pie Ale