Brewer's Friend

Print

Pumpkin

206 calories 21.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Source: JB
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Monday July 24th 2017
1.062
1.016
6.0%
14.8
16.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.38 lb American - Pale 6-Row3.38 lb Pale 6-Row 35 1.8 19.6%
3.38 lb United Kingdom - Maris Otter Pale3.38 lb Maris Otter Pale 38 3.75 19.6%
2.63 lb German - Dark Munich2.63 lb Dark Munich 36 10 15.3%
1.19 lb American - Victory1.19 lb Victory 34 28 6.9%
1 lb United Kingdom - Crystal 45L1 lb Crystal 45L 34 45 5.8%
0.63 lb Rice Hulls0.63 lb Rice Hulls 0 0 3.7%
0.50 lb Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition) 45 15 2.9%
0.50 lb United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L 33 80 2.9%
4 lb Pumpkin puree4 lb Pumpkin puree 1 5 23.2%
17.21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Northern Brewer0.9 oz Northern Brewer Hops Pellet 4.9 Boil 60 min 14.79 100%
0.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Baking Soda Water Agt Mash --
4 g Calcium Chloride Water Agt Mash --
4 g Gypsum Water Agt Mash --
0.77 each Whirlfloc Fining Boil 15 min.
6 ml Clarity Ferm Fining Primary --
0.75 tsp Allspice Flavor Secondary --
4.50 tsp Cinnamon Flavor Secondary --
2.25 tsp Ground Ginger Flavor Secondary --
0.75 tsp Nutmeg Flavor Secondary --
2 tsp Vanilla Extract Flavor Secondary --
5 g Pectic enzyme Other Mash --
2.50 g Amylase enzyme Other Mash --
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 259 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pumpkin
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
103 7 58 118 92 182
Mash Water Only
4 g. Gypsum
4 g. Calcium Chloride
4 g. Baking Soda
pH = 5.58
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 152 °F 75 min
4.75 gal Sparge -- 175 °F --
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 5.01 20.1  
Mash volume with grains 6.35 25.4  
Grain absorption losses -2.09 -8.4  
Remaining sparge water volume (equipment estimates 4.82 g | 19.3 qt) 5.33 21.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.5 g | 30 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.34 41.4
Equipment Profile Used: System Default
 
Notes

Mixed pumpkin puree with 1/2 gallon of water from mash water total, heated mixture to 100 degrees and added pectic and amylase enzymes. Let sit overnight.

Mix allspice, nutmeg, ginger and cinnamon with 8 oz of vodka and let sit to make tincture.

Last Updated and Sharing
 
610
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-08-08 18:35 UTC