Pumpkin Ale 2018 - Beer Recipe - Brewer's Friend

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Pumpkin Ale 2018

256 calories 26.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Schaez/Cover/Blanchard
Calories: 256 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Wednesday March 14th 2018
1.077
1.019
7.5%
28.4
18.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb United Kingdom - Maris Otter Pale18 lb Maris Otter Pale 38 3.75 58.1%
4 lb German - Pale Wheat4 lb Pale Wheat 39 1.5 12.9%
1.50 lb United Kingdom - Extra Dark Crystal 120L1.5 lb Extra Dark Crystal 120L 33 120 4.8%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 3.2%
1 lb Belgian - Special B1 lb Special B 34 115 3.2%
8 oz Belgian - Biscuit8 oz Biscuit 35 23 1.6%
3 lb Rolled Oats3 lb Rolled Oats 33 2.2 9.7%
2 lb Brown Sugar2 lb Brown Sugar 45 15 6.5%
31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum (German)1 oz Magnum (German) Hops Pellet 12.7 Boil 60 min 19.21 43.5%
0.30 oz Magnum (US)0.3 oz Magnum (US) Hops Pellet 13.2 Boil 60 min 5.99 13%
1 oz Goldings1 oz Goldings Hops Pellet 4.3 Boil 15 min 3.23 43.5%
2.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Cinnamon Spice Boil 5 min.
2 tsp Clove Spice Boil 5 min.
1 tsp Ginger Spice Boil 5 min.
1 tsp Allspice Spice Boil 5 min.
2 tsp Nutmeg Spice Boil 5 min.
16 oz Pumpkin Powder Spice Boil 5 min.
2 each Whirlfloc Other Boil 5 min.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 777 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.59 gal (50.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.59 gal (2.35 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 9.43 37.7  
Mash volume with grains 11.75 47  
Grain absorption losses -3.63 -14.5  
Remaining sparge water volume (equipment estimates 6.89 g | 27.5 qt) 7.3 29.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 12.59 g | 50.3 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.73 66.9
Equipment Profile Used: System Default
 
Notes

Removed some of the boiling wort to dissolve the brown sugar, the pumpkin powder, and the spices and then added back to the boil.

Notes from Ryan for 2017 Recipe:
Removed cane sugar and doubled brown sugar. You'll like that character more than me. No brown midnight wheat and just pale chocolate. This mostly affects color which the additional brown sugar will compensate for. I reduced the 2 crystals to 1 and selected British. If they have it then British is best. Somewhere in the 60-80L range. Hops, any high AA hop will work for bittering, just adjust amounts based on AA%. You can go when a number of hops for finishing (5 min) or none. Willamette, Hallertau, goldings, fuggles would all work. You could go with an american hop, but I wouldn't.

For 2018 brew: the "Extra Dark Crystal 120L" will be substituted with Simpson's Double Roasted Crystal but it wasn't in the database and I didn't feel like making a custom listing for it.

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  • Last Updated: 2018-08-03 17:27 UTC