Brewer's Friend

Print

Pumpkin Ale

235 calories 28.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 10.8 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 235 calories (Per 12oz)
Carbs: 28.2 g (Per 12oz)
Created: Tuesday September 23rd 2014
1.070
1.023
6.3%
17.9
15.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 38.1%
6 lb Munich - Light 10L6 lb Munich - Light 10L 33 10 16.3%
4 lb Aromatic Malt4 lb Aromatic Malt 35 20 10.9%
1.75 lb Belgian - CaraMunich1.75 lb CaraMunich 33 50 4.8%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 2.7%
10 lb Pumpkin (fresh)10 lb Pumpkin (fresh) - (late boil kettle addition) 1 0 27.2%
36.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Northern Brewer1.3 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 17.85 100%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.50 g Table Salt Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 226 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.2 gal Single infusion Infusion -- 155 °F 60 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: 12.3 gal (49.2 qt). Suggest reducing initial water volume to 10.74 gal (42.95 qt) and adding 0.3 gal (1.19 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.66 38.6  
Mash volume with grains 11.72 46.9  
Grain absorption losses -3.22 -12.9  
Remaining sparge water volume (equipment estimates 4.85 g | 19.4 qt) 6.81 27.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.04 g | 44.1 qt) 13 52  
Volume increase from sugar/extract (late additions) 1.26 5.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.8 43.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.8 g | 43.2 qt) 10 40  
Total: 16.47 65.9
Equipment Profile Used: System Default
 
Notes

Mash at 155°F (68°C) for 60 minutes. Boil 90 minutes, following the schedule for adding adjuncts, hops, and spices.

Prepare the pumpkin a few days in advance of the brew day. Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long. Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag.

90 minutes: 8 oz dark brown sugar
90 minutes: 5 lb pumpkin (see preparation above)
60 minutes: 0.55 oz Northern Brewer hops (pellet)
5 minutes: 10 tsp ground Saigon cinnamon
5 minutes: 2 tsp fresh ground nutmeg
5 minutes: 2 tsp fresh ground ginger (or 2 tsp dry)
Fermenter: 3 tsp vanilla extract in each fermenter

Last Updated and Sharing
 
348
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-10 17:10 UTC