Brewer's Friend

Print

Pumpkin Ale

239 calories 24.6 g 12 oz
Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.65 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 239 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created Tuesday September 10th 2019
1.072
1.018
7.11%
23.75
16
5.37
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Viking - Pale Ale Malt7 lb Pale Ale Malt 37 2.5 37.8%
4 lb Pumpkin (canned)4 lb Pumpkin (canned) 1 0 21.6%
2 lb Viking - Munich2 lb Munich 36 9.1 10.8%
2 lb Viking - Vienna2 lb Vienna 37 3.6 10.8%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.4%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 5.4%
1 lb Simpsons - Wheat1 lb Wheat 36.576 2.8 5.4%
0.50 lb Turbinado0.5 lb Turbinado 44 10 2.7%
18.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Valley Hops - Willamette1.5 oz Willamette Hops Pellet 5 Boil 60 min 23.75 100%
1.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10 gal Infusion 155 °F 75 min
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
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:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 398 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.02 psi       CO2 Level: 2.2 Volumes
 
Target Water Profile
Dark/Malty Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
113 16 67 173 88 86
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.79 35.2  
Grain absorption losses -1.75 -7  
Volume increase from sugar/extract (early additions) 0.51 2.1  
Starting boil volume 7.56 30.2  
Boil off losses -1.5 -6  
Hops absorption losses -0.06 -0.2  
Amount going into fermentor 6 24  
Total: 9.92 39.7
Method: BIAB, Style: Fruit Beer, ABV 7.11%, IBU 23.75, SRM 16, Fermentables: (Pale Ale Malt, Pumpkin (canned), Munich, Vienna, Caramel / Crystal 60L, Caramel / Crystal 80L, Wheat, Turbinado) Hops: (Willamette) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid)
Last Updated and Sharing
 
212
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-28 19:20 UTC