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Pumpkin Ale

132 calories 10.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 132 calories (Per 330ml)
Carbs: 10.4 g (Per 330ml)
Created: Thursday January 3rd 2019
1.044
1.006
5.1%
27.5
3.2
3.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg German - Floor-Malted Bohemian Pilsner3.8 kg Floor-Malted Bohemian Pilsner 38 1.8 56.7%
0.40 kg German - Smoked Malt0.4 kg Smoked Malt 37 3 6%
2.50 kg Pumpkin (fresh)2.5 kg Pumpkin (fresh) - (late boil kettle addition) 1 0 37.3%
6.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Sorachi Ace10 g Sorachi Ace Hops Leaf/Whole 11.5 Boil 60 min 14.05 25%
15 g Sorachi Ace15 g Sorachi Ace Hops Leaf/Whole 11.5 Boil 15 min 10.46 37.5%
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 3 Boil 15 min 3 37.5%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
21 g Dried orange zest Spice Boil 10 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 112gr       CO2 Level: 2.2 Volumes
 
Target Water Profile
Aigua del Montseny
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 4 9 0 0 43
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Infusion -- 68 °C 60 min
17 L Sparge -- 77 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.6
Mash volume with grains 15.4
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 17.9 L) 21.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.4 L) 29
Volume increase from sugar/extract (late additions) 2.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Going into fermentor 22
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Fire roasted 6kg of fresh pumpkin to get 2,5kg of puree.

The dried orange zest was homemade with 2 organic sweet oranges.

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  • Last Updated: 2019-02-06 07:57 UTC