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Belgian Pale Pumpkin Ale

156 calories 13.4 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 1.1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (brew house)
Source: James Kew
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created Sunday September 11th 2016
1.048
1.008
5.27%
24.23
17.27
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 oz Belgian - Pilsner10 oz Pilsner 37 1.6 19.6%
8 oz Belgian - Munich8 oz Munich 38 6 15.7%
3 oz Belgian - Aromatic3 oz Aromatic 33 38 5.9%
1 oz American - Caramel / Crystal 60L1 oz Caramel / Crystal 60L 34 60 2%
5 oz Brown Sugar5 oz Brown Sugar 45 15 9.8%
1.50 lb Pumpkin1.5 lb Pumpkin 1 13 47.1%
3.19 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Northern Brewer0.1 oz Northern Brewer Hops Pellet 7.3 Boil 90 min 15.39 25%
0.10 oz Saaz0.1 oz Saaz Hops Pellet 2.5 Boil 90 min 5.27 25%
0.20 oz Saaz0.2 oz Saaz Hops Pellet 2.5 Boil 10 min 3.57 50%
0.4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3 qt Protein rest Temperature 125 °F 30 min
3 qt Sacc rest Temperature 152 °F 60 min
3 qt Mash out Temperature 170 °F 10 min
Starting Mash Thickness: 1 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish moss Fining Boil 10 min.
0.10 oz Coriander, crushed Spice Boil 10 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 1.0 oz       CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Tap water; treat with campden tablets to remove chloramines.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 3.95 15.8  
Strike water volume at mash thickness of 1 qt/lb 0.72 2.9  
Grain absorption losses -0.36 -1.4  
Remaining sparge water volume 3.23 12.9  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 3.34 13.4  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Adjusted starting boil size 3.37 13.5  
Boil off losses -2.25 -9  
Hops absorption losses -0.02 -0.1  
Amount going into fermentor 1.1 4.4  
Total: 2.2 8.8
 
Notes

Based on this Randy Mosher recipe: https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-yellow-diamond-belgian-pale-ale/

Scaled to 1 gallon; substituted Belgian Pale for Belgian Pilsner on hand; cut the orange; added pumpkin for the season.

Cut pumpkin in half, de-seed, cut into slices, roast 350F 1 hour to get good caramelization. Cut slices into fine chunks -- skin and all -- for addition to mash.

Ferment 66F = 18.9C.

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  • Last Updated: 2016-10-15 21:42 UTC