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Pumpkin Mash Ale

178 calories 18.1 g 12 oz
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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: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ryan Clark - (tweak of Thunderstruck on HBT)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Wednesday September 5th 2012
1.054
1.013
5.3%
13.9
17.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.70 lb United Kingdom - Pale 2-Row7.7 lb Pale 2-Row 38 2.5 49%
1.75 lb United Kingdom - Crystal 60L1.75 lb Crystal 60L 34 60 11.1%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.4%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 6.4%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 3.2%
3.75 lb Pumpkin3.75 lb Pumpkin 5 14 23.9%
15.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 9.26 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 4.59 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Pumpkin Pie Spice Spice Secondary --
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 1/2 Cup      
 
Target Water Profile
Rochester, NY (Southeast)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33 7 18 1 14 57
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 158 °F 60 min
Sparge -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.87 27.5  
Mash volume with grains 8.12 32.5  
Grain absorption losses -1.96 -7.9  
Remaining sparge water volume (equipment estimates 2.38 g | 9.5 qt) 2.34 9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.21 36.9
Equipment Profile Used: System Default
 
Notes

Spread the pumpkin on a cookie sheet and bake for 20-30 minutes at 350 degrees F before adding to the mash. Rice hulls are helpful to prevent stuck sparges.

Make a "tea" and add the pumpkin spice to the secondary. If you dump it in dry it will collect on top and wont have the same affect. I've done the same during bottling with similar results, but I like the extra settling time of the secondary.

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  • Last Updated: 2013-09-19 17:02 UTC