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Pumpkin Brown Ale

229 calories 23.4 g 12 oz
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Beer Stats
Method: BIAB
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 229 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Thursday December 22nd 2016
1.069
1.017
6.7%
14.9
24.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 54.4%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 5.4%
1 lb United Kingdom - Brown1 lb Brown 32 65 5.4%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.4%
6 oz American - Chocolate6 oz Chocolate 29 350 2%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5.4%
2 lb US - Net wt Pie Pumpkin baked, peeled&mashed2 lb Net wt Pie Pumpkin baked, peeled&mashed 6 10 10.9%
2 lb US - Net wt Butternut Squash bake/peel/mashed2 lb Net wt Butternut Squash bake/peel/mashed 6 10 10.9%
18.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 40 min 6.58 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 8.27 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Ground pumpkin spice Spice Boil 15 min.
1 each Warflock tablet Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Calc tool estimates 2.3g loss in mash and 1.5g boil loss
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Mash-in @168 degrees Sparge -- 154 °F 60 min
4 gal <=4g sparge; pre-boil = 7g -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.6 g | 38.4 qt) 9.55 38.2  
Mash volume with grains (equipment estimates 11.07 g | 44.3 qt) 11.02 44.1  
Grain absorption losses -2.3 -9.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.55 38.2
Equipment Profile Used: System Default
 
Notes
  • Mill grain twice. Use fine-mesh grain bag to minimize pumpkin getting into the wort.

  • Use pie pumpkin and/or butternut squash (if brown ale) about 10 pounds in total weight (to yield 3-5 lb net per 5-gallon batch). Halve the pumpkin, remove pulp and seeds, and place face down on foil lined pan w/2 Tbsp H2O. Bake at 350°F for 90 minutes, then mash into a pulp.
  • Take about 1/2 gallon of the hot mash water before adding grain, add it to the pumpkin and stir to break up big clumps, yielding a slurry.
  • Add all grains and stir, then add warm pumpkin slurry to the mash.

  • After sparging and while boil kettle heats up, move mash bag to over spare kettle, squeezing & letting drain. Add additional wort to boil kettle.
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  • Last Updated: 2022-08-12 20:12 UTC