Maple-Pumpkin Brew AG Beer Recipe | All Grain American Amber Ale | Brewer's Friend
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Maple-Pumpkin Brew AG

202 calories 20.7 g 12 oz
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Monday September 1st 2014
1.061
1.015
6.0%
40.0
17.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 2%
2 lb Belgian - Biscuit2 lb Biscuit 35 23 8.2%
2 lb German - CaraRed2 lb CaraRed 34 20 8.2%
2 lb German - CaraMunich I2 lb CaraMunich I 34 39 8.2%
18 lb United Kingdom - Maris Otter Pale18 lb Maris Otter Pale 38 3.75 73.5%
24.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 60 min 16.33 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 30 min 15.34 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 12 min 8.37 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.8 qt Fly Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Spiced Pumpkin Spice Secondary 4 min.
3 each Vanilla Bean Spice Secondary 4 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Cube 3 lbs. of sweet pie pumpkin into one inch cubes. Bake at 375 F for 15-20 min. till brown. Remove from oven and toss-blend in spice mix. Use 4 oz. of Molasses and Maple Syrup, and 3 tblspns of spice mix. Return to oven at 375 for 10-15 mins, until well carmelized and soft. Raise it to a high rack, turn the pumpkin, turn on the broiler and let sit for 2 minutes. Remove from the oven and let the pumpkin cool.

Spice Mix (makes 2-3 Tblspns):
1 tblspn Cinnamon
1 & 1/3 tblspn grated ginger
1/3 tblspn ground nutmeg
1/4 tsp cloves
1/4 tsp allspice

Vanilla:
(Done at primary) Clean and cube vanilla beans. Cut down the middle and take out the pulp. Cut the bean into small sections after black pulp is removed. Throw cuts into a jar or caped storage with a shot of everclear. Let sit for 1-2 weeks. Toss into fermenter at secondary and remove when racked off pumpkin.

Note: Attempt extract style with pale 2-row?

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  • Public: Yup, Shared
  • Last Updated: 2016-02-13 17:04 UTC
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