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Winter Warmer Pumpkin Ale

277 calories 28.6 g 12 oz
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Beer Stats
Method: Extract
Style: Old Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.131 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Wade Phillips
Calories: 277 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created: Tuesday November 27th 2012
1.083
1.021
8.2%
30.4
22.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Brown Sugar1 lb Brown Sugar 45 15 6.1%
4 lb Dry Malt Extract - Light4 lb Dry Malt Extract - Light 42 4 24.2%
4 lb Dry Malt Extract - Dark4 lb Dry Malt Extract - Dark 44 30 24.2%
5 lb Pumpkin5 lb Pumpkin 8 7 30.3%
14 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 9.1%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 6.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Kent Goldings1.5 oz Kent Goldings Hops Pellet 5.8 Boil 60 min 14.52 40%
1.25 oz Willamette1.25 oz Willamette Hops Pellet 4.7 Boil 60 min 9.81 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.7 Boil 30 min 6.03 26.7%
3.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp cinnamon Spice Boil 5 min.
0.50 tsp nutmeg Spice Boil 5 min.
0.50 tsp alspice Spice Boil 5 min.
3 tsp vanilla Flavor Boil 0 min.
1 tsp irish moss Fining Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.2 g | 24.8 qt) 2.56 10.3  
Mash volume with grains (equipment estimates 6.2 g | 24.8 qt) 2.76 11.1  
Grain absorption losses (steeping) -0.31 -1.3  
Volume increase from sugar/extract (early additions) 1.25 5  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.56 10.3
Equipment Profile Used: System Default
 
Notes

Pumpkin 5 lb (shallow baking pan with little water @325 x 1hr or @300 x 2hr)
either steep with grains @ 150-155 degrees for 1 hr & sparge

  • or add to boil for more flavor & body

    If adding pumpkin to boil, steep grains for only 30 min @ 150-155.

    Spring water 3.5 gal initial boil. Sanitize fermenter/carboy with Saniclean. Save sanitizer for hydrometer, spatula, & air lock.
    Steep grains for 30 min at 155-160F (158).
    Add bittering hops (not in bag), bring to boil, & boil for 30 min.
    After 30 min boil, add pumpkin (not in bag), flavoring hops (not in bag), & boil 30 min.
    With 10 min left in boil, add irish moss & yeast nutrient (if using).
    With 5 min left, add spices & strainer (to sanitize).
    End of boil add vanilla.
    Cool wort with ice (3 10lb bags) in garden tub stirring ice 1 way & wort counter. Add frozen spring water (1 gal in 2 small amounts from 2 plastic containers that were sanitized prior to water being added). After cooling to 60F, aerate well then pour into fermenter through sanitized strainer & QS to 5 gal with refrigerated / room temp spring water dropping temp to 65F.
    Check OG with SANITIZED hydrometer & pitch yeast. Dry yeast should be suspended in 100ml of water @ ~85F for 15 min.
    Leave in garden tub with water in closet at 66F (or minimal recommended fermentation temp), after 48 hr active fermentation with temp @ 66F, slowly let temp increase to 72F max (or max 3 degrees less than recommended fermentation temp). After 10-14 days, transfer to 2nd fermenter or keg. Have blow out tube ready @36 hr. Total fermentation/lager time 4 weeks.
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  • Last Updated: 2014-04-23 08:59 UTC