Pumpkin 10.1 - Beer Recipe - Brewer's Friend

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Pumpkin 10.1

327 calories 32.3 g 12 oz
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Beer Stats
Notice: Recipe was deleted by owner
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Jeremy Komito
Calories: 327 calories (Per 12oz)
Carbs: 32.3 g (Per 12oz)
Created: Saturday August 10th 2019
1.098
1.023
9.9%
38.8
16.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Golden Promise8 lb Golden Promise 37 3 45.7%
5 lb German - Munich Light5 lb Munich Light 37 6 28.6%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 5.7%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 5.7%
0.50 lb United Kingdom - Crystal 15L0.5 lb Crystal 15L 34 15 2.9%
2 lb Brown Sugar2 lb Brown Sugar - (late boil kettle addition) 45 15 11.4%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cluster2 oz Cluster Hops Pellet 6.5 Boil 60 min 32.86 66.7%
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 10 min 5.96 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Allspice (ground) Spice Boil 5 min.
1 oz Cinnamon (ground) Spice Boil 5 min.
1 oz Clove (ground) Spice Boil 5 min.
1 oz Ginger (ground) Spice Boil 5 min.
1 oz Nutmeg (ground) Spice Boil 5 min.
2 each Vanilla Beans Flavor Secondary 14 days
2 tbsp Pumpkin Pie Spice Spice Secondary 14 days
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 486 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 qt Sacc. Rest Infusion -- 152 °F 60 min
Mashout Temperature -- 170 °F 10 min
8 qt Batch Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.84 19.4  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 5.06 g | 20.2 qt) 3.84 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.71 g | 30.9 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.5 22  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Brown Sugar added at 60 mins.

Vanilla beans should be sliced and have caviar removed and then both bean skin and caviar made into vodka tincture.

Recommend 1.5 - 2.0 L starter to really get this one going.

Age in secondary for 60-90 days.

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  • Public: Nope, Not Shared
  • Last Updated: 2020-07-03 03:01 UTC
  • Snapshot Created: 2019-08-10 13:36 UTC