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76 | Seasonal Ale - V4 - "Rosemary's Baby"

194 calories 18.1 g 12 oz
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: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created Tuesday November 9th 2021
1.059
1.012
6.1%
16.0
11.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Pale 2-Row10 lb Pale 2-Row 37 1.8 62.1%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6.2%
1 lb Briess - Victory Malt1 lb Victory Malt 34.5 28 6.2%
3.60 lb Pumpkin (canned)3.6 lb Pumpkin (canned) 1 0 22.4%
0.50 lb Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition) 45 15 3.1%
16.10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 13.31 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 2.65 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal Single Infusion Mash Infusion 156 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Pumpkin pie spice Spice Boil 5 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

11/10/21:
Brewed with Matt and puppies
Start time: 10:45 am

Pumpkin puree was placed on baking sheet lined with aluminum foil baked at 350 for 40 minutes. Let cool on baking sheet until cool enough to add back to mash.

Mashtun preheated with 175 degree water for 5 minutes. Strike target is 169, target rest temp is 156. Doughed in to achieve rest of 156, let rest for 60 minutes stirring every 15.

With 30 minutes left in mash added the pumpkin @110 degrees and stirred to incorporate. Mash temp dropped to 152. Vorlaufed for 13 minutes, and collected 3.5 G first runnings into bucket.

Filled with 170 degree sparge water, let rest and vorlaufed for 10 minutes before collecting all into the kettle for 7.2 G pre boil volume.

Boiled for 60 minutes with heat stick and ultra burner on 5. Heat was cut before adding/stirring the brown sugar at 60 minutes.

Rapidly cooled with copper immersion chiller to 69 deg over 25 minutes. Let rest 30 minutes before transferring hard through spout/hose to fermentor.

Final volume: 6 G

OG: 1.055

Fermenting in 7 G SS Brew Bucket

Notes:
Boil was not intense enough and we ended up with more volume and weaker wort than desired. Pay attention and boil harder.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-10 21:46 UTC
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