Pumpkin Ale - Beer Recipe - Brewer's Friend

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Pumpkin Ale

199 calories 22.5 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 56% (brew house)
Calories: 199 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)
Created: Sunday November 4th 2018
1.064
1.019
6.0%
19.6
16.4
4.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg German - Munich Light2.6 kg Munich Light 37 6 38.1%
0.46 kg German - Melanoidin0.46 kg Melanoidin 37 25 6.7%
0.46 kg German - CaraMunich III0.46 kg CaraMunich III 34 57 6.7%
1.50 kg Liquid Malt Extract - Amber1.5 kg Liquid Malt Extract - Amber 35 10 22%
0.45 kg Brown Sugar0.45 kg Brown Sugar 45 15 6.6%
1.36 kg Pumpkin (fresh)1.36 kg Pumpkin (fresh) 1 0 19.9%
6.83 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Domestic Hallertau30 g Domestic Hallertau Hops Pellet 5.4 Boil 60 min 16.32 50%
30 g Domestic Hallertau30 g Domestic Hallertau Hops Pellet 5.4 Aroma 5 min 3.25 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash 1 hr.
1 g Gypsum Water Agt Boil 1 hr.
2.40 ml Phosphoric acid Water Agt Mash 1 hr.
0.80 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 25.8 L) 15.8
Mash volume with grains (equipment estimates 25.8 L) 18.2
Grain absorption losses (steeping) -3.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.7
Pre boil volume (equipment estimates 25 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 19
Going into fermentor 19
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 15.8  
Equipment Profile Used: System Default
 
Notes

2.12.2018 Bottled 52 bottles.
FG 1.02 around, so exactly as predicted by BF.

4.11.2018
Successful beer day the only issue was a crack in the Erlenmeyer flask :(

Spices:
Cinnamon 3.9g (1.5 tsp)
Allspice 1g (0.5 tsp)
Ginger 0.9g (0.5 tsp)
Nutmeg 0.55g (0.25 tsp)
Clove 0.5g (0.25 tsp)

Bottling time:
Cinnamon 0.75 tsp
Allspice 0.25 tsp
Ginger 0.25 tsp
Nutmeg 0.25 tsp

163 Strike Water
157 when pumpkin added
151.2 when grain was added (at 60)
155 (heated) at 54
154.4 at 25 mins (with cool down maybe this was too high)
150.8 at 16
153.3 at 11 (heated)

Measured Water Ph = 7.8
Ph Sparge water = 5.2
Ph mash water = 5.1!!!
I measured out of interest and from 4L of sparge water I actually extracted 5L of fermentable wort. This is quite good.

5.11.18 (one day later) 35 bips per minute. 20 degrees
6.11.18 Significant slow down. Almost no airlock activity. 18 degrees
7.11.18 I shook it in the morning to get some activity restarted.
11.11.18 Racked to secondary with Christian. An incredible amount of trub at the bottom! Really astounding. Taste is a subtle spice and pumpkin on the aftertaste; nothing too strong.


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  • Last Updated: 2018-12-03 08:16 UTC