Pumpkin Cream Stout - Beer Recipe - Brewer's Friend

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Pumpkin Cream Stout

236 calories 25.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dan Anders
Calories: 236 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
Created: Tuesday September 25th 2018
1.071
1.019
6.7%
24.7
47.0
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 54.9%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 9.1%
2 lb American - Chocolate2 lb Chocolate 29 350 9.1%
10 oz Flaked Oats10 oz Flaked Oats 33 2.2 2.9%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 1.1%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.6%
4 lb Pumpkin (fresh)4 lb Pumpkin (fresh) 1 0 18.3%
21.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Willamette1.25 oz Willamette Hops Pellet 5.1 Boil 60 min 19.06 62.5%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 5.1 Boil 15 min 5.67 37.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Lactose Flavor Boil 16 min.
2 tbsp Ground Pumpkin Spice Spice Boil 15 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:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sucrose (table)       CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Calculating based on 20lbs of grain since the pumpkin will be wet.
Est .10g water retained per grain lb; 10% boiloff per hr, therefore:
- 2g lost in grain, topped up with sparge water to 7.5g starting boil
- .75g lost during boil yields 6.75g before chill, above the 6g bucket target to be safe

- Use 50% RO water + 50% fridge water in mash kettle
- Test pH after 10min of mashing...goal is pH between 5.2 - 5.5
To lower your mash pH (increase the acidity of the mash), add half a teaspoon of gypsum or calcium chloride to a 5 or 6 gallon mash and stir well. To increase mash pH, add half a teaspoon of calcium carbonate (chalk), sodium bicarbonate (baking soda), or calcium hydroxide (pickling lye/lime) to a 5 or 6 gallon mash and stir. Take pH readings and keep making adjustments until you are within the ideal mash pH range of 5.0 to 5.5, but do not add more than two teaspoons of either ingredient.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.25 gal Mash-in @163 degrees Infusion -- 156 °F 90 min
3.25 gal Mash-out Temperature -- 168 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.58 g | 38.3 qt) 9.51 38  
Mash volume with grains (equipment estimates 11.01 g | 44.1 qt) 10.94 43.8  
Grain absorption losses -2.23 -8.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.48 1.9  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.51 38
Equipment Profile Used: System Default
 
Notes
  • Get White Labs WLP002 English Ale yeast if available.
  • Mill grain twice. Use fine-mesh grain bag to minimize pumpkin getting into the wort.

    PREP PUMPKIN
  • 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 cut the halves into pieces about 6 inches long. Arrange the pieces on a foil-lined cookie sheet, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F until soft (approx 1.5-2.5hrs). During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove from oven and let cool. Peel off the skin, dice into large cubes (being sure to save the juice for its color and flavor), mash to a pulp, and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature.

    MASHING
  • Don't leave heat on after meeting mash-in temp (163)
  • 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.
  • Test pH after 10min...see Water Chemistry section.
  • Mash-in will likely drop temp by 6degrees
  • Mashing will likely drop temp by 10 degrees per 60min
  • Range goal is 156 - 141 during the 90min mash

    BOILING
  • After sparging and while boil kettle heats up, move mash bag to over spare kettle, squeezing & letting drain. Add additional wort to boil kettle.

  • Ferment in basement to keep room temp around 70degrees.
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  • Last Updated: 2018-10-01 03:28 UTC