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Pumpkin Ale

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Tuesday September 4th 2018
1.065
1.015
6.6%
20.2
16.8
4.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb American - Pale 2-Row8.75 lb Pale 2-Row 37 1.8 60.9%
1 lb Canadian - Munich Dark1 lb Munich Dark 34 32 7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 7%
0.25 lb United Kingdom - Brown0.25 lb Brown 32 65 1.7%
30 oz Pumpkin (canned)30 oz Pumpkin (canned) 1 0 13.1%
7.70 oz Brown Sugar7.7 oz Brown Sugar - (late boil kettle addition) 45 15 3.4%
14.36 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Bravo9 g Bravo Hops Pellet 13.1 First Wort 0 min 20.22 100%
9 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Ground ginger Spice Boil 5 min.
1 tsp Cinnamon Spice Boil 5 min.
0.25 tsp Cloves Spice Boil 5 min.
0.50 tsp Allspice Spice Boil 5 days
1 tbsp Vanilla extract Flavor Secondary 5 days
0.50 tsp Pumpkin pie spice Flavor Secondary 5 days
0.50 tsp Graham Cracker Extract Flavor Secondary 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 153 °F 60 min
4.1 gal Sparge -- 180 °F 10 min
Starting Mash Thickness: 1.334 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4 16  
Mash volume with grains 4.96 19.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.5 g | 14 qt) 3.53 14.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 5.98 g | 23.9 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 7.53 30.1
Equipment Profile Used: System Default
 
Notes
  • 2 cans of pumpkin, drained of as much water as possible
  • roasted in oven at 350 for 10 min or so. add to mash
  • add brown sugar & FWH to kettle before adding wort

  • add yeast nutrient
  • add irish moss

    9/30
  • mash started 6am, 153 F
  • preboil grav 1.048
  • og 1.065
  • added yeast at 75 F cause im dumb
  • 4 tsp yeast nutrient
  • 10/3: 1.018 grav
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-10-05 11:38 UTC