Perfect Pumpkin Ale - Beer Recipe - Brewer's Friend

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Perfect Pumpkin Ale

198 calories 24.2 g 16 oz
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.06 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: https://beerandbrewing.com/perfect-pumpkin-ale-rec
Calories: 198 calories (Per 16oz)
Carbs: 24.2 g (Per 16oz)
Created: Wednesday October 4th 2017
1.059
1.020
5.1%
17.9
12.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.67 lb United Kingdom - Maris Otter Pale11.67 lb Maris Otter Pale 38 3.75 54.4%
5 lb Briess - Bonlander Munich5 lb Bonlander Munich 36 10 23.3%
3.33 lb American - Aromatic Malt3.33 lb Aromatic Malt 35 20 15.5%
23.33 oz Belgian - CaraMunich23.33 oz CaraMunich 33 50 6.8%
21.46 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Kent Goldings45 g Kent Goldings Hops Pellet 5 First Wort 0 min 17.91 100%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13.33 oz Brown Sugar Flavor Boil 90 min.
8.33 lb Pumpkin Flavor Boil 90 min.
8.33 tsp Cinnamon Spice Boil 5 min.
1.67 tsp Nutmeg Spice Boil 5 min.
1.67 tsp Ginger Spice Boil 5 min.
5 tsp Vanilla Extract Flavor Secondary 2 days
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 412 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
59 qt Single Step Infusion -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.31 gal (49.24 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.31 gal (1.24 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.71 gal (66.84 qt). Suggest reducing initial strike volume to 10.28 gal (41.13 qt) and adding 4.71 gal (18.84 qt) sparge/top-off. 14.99 60  
Strike water volume (equipment estimates 15.24 g | 61 qt) 14.99 60  
Mash volume with grains (equipment estimates 16.96 g | 67.8 qt) 16.71 66.8  
Grain absorption losses -2.68 -10.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.31 g | 49.2 qt) 12.06 48.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 10 40  
Volume into fermentor 10 40  
Total: 14.99 60
Equipment Profile Used: System Default
 
Notes

ALL-GRAIN

Batch Size: 6 gallons (22.7 liters)
Brewhouse efficiency: 75%
OG: 1.063
FG: 1.018
IBUs: 19
ABV: 5.9%

MALT/GRAIN BILL
7 lb (3.18 kg) Maris Otter
3 lb (1.36 kg) Light Munich
2 lb (907 g) Aromatic malt
14 oz (400 g) Caramunich malt

ADJUNCT, HOPS, AND SPICE SCHEDULE
8 oz (230 g) dark brown sugar at 90 minutes
5 lb (2.27 kg) pumpkin or butternut squash (see preparation below) at 90 minutes
0.55 oz (16 g) Northern Brewer hops (pellet) at 60 minutes
5 tsp ground Saigon cinnamon at 5 minutes
1 tsp fresh ground nutmeg at 5 minutes
1 tsp fresh ground ginger (or 1 tsp dry) at 5 minutes
3 tsp vanilla extract at secondary

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PUMPKIN PREPARATION
You need to prepare the pumpkin a few days in advance of the brew day. Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long. Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil.

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  • Last Updated: 2017-10-06 17:09 UTC