The Pumpkin King - Beer Recipe - Brewer's Friend

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The Pumpkin King

177 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Me
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Saturday September 28th 2019
1.054
1.010
5.8%
30.5
10.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 61.3%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 6.5%
0.50 lb Castle Malting - Château Biscuit0.5 lb Château Biscuit 35 17 3.2%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.2%
4 lb Pumpkin (fresh)4 lb Pumpkin (fresh) 1 0 25.8%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 30.47 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Cayenne Powder Spice Boil 5 min.
3 lb Pumpkin (canned, roasted) Water Agt Mash 0 min.
0.50 oz Whole Cloves Spice Boil 5 min.
1 oz Cinnamon Spice Boil 5 min.
1 oz Nutmeg (Ground) Spice Boil 5 min.
2 tsp Vanilla Extract Flavor Kegging 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.15 psi       Temp: 37 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 3.92 g | 15.7 qt) 3.9 15.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.48 1.9  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.21 32.8
Equipment Profile Used: System Default
 
Notes

Roast pumpkin at 350 for 30 minutes, cool, Mash majority of (4 LB fresh) pumpkin for an hour at 145 degrees. Cool mash and start boil.

Bake canned (3LB) pumpkin for 30 minutes at 350 degrees spread on a cookie sheet. Add to boil.

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  • Last Updated: 2019-10-02 11:05 UTC