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Fall pumpkin ale

222 calories 22.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 35% (ending kettle)
Source: AlanC
Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Thursday July 18th 2019
1.067
1.016
6.8%
28.4
11.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Briess - LME Sparkling Amber Liquid3.3 lb LME Sparkling Amber Liquid 37.6 10 25.4%
3.30 lb Briess - LME Sparkling Amber Liquid3.3 lb LME Sparkling Amber Liquid - (late boil kettle addition) 37.6 10 25.4%
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen 42 2 7.7%
0.50 lb Briess - Caramel Malt - 40L0.5 lb Caramel Malt - 40L 35.4 40 3.9%
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 23.1%
30 oz Pumpkin (canned)30 oz Pumpkin (canned) 1 0 14.5%
12.97 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 28.44 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Pectic Enzyme Other Mash 75 min.
1 tbsp Whirlfloc Water Agt Boil 15 min.
1 tsp Pumpkin pie spice Spice Primary 0 min.
1 oz Wyeast - Beer Nutrient Other Primary 0 min.
14 oz Pumpkin puree (optional suggested) Flavor Bottling 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 g/l
 
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
3 gal steep 2 row and pumpkin; Strain off any solids, add top off water and bring to boil Steeping -- 152 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 5.12 20.5  
Mash volume with grains 5.4 21.6  
Grain absorption losses (steep / mash) -0.44 -1.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.57 2.3  
Pre boil volume (equipment estimates 6.27 g | 25.1 qt) 5 20  
Volume increase from sugar/extract (late additions) 0.27 1.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 3.73 g | 14.9 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 5.12 20.5
Equipment Profile Used: System Default
 
Notes

If adding pumpkin at bottling use half normal priming sugar and leave for at least 45 days

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  • Public: Yup, Shared
  • Last Updated: 2019-07-18 18:47 UTC