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Pumpkin Ale

Method: Extract
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)

Created: Monday December 22nd 2025

Original Gravity:

1.046

Final Gravity:

1.008

ABV (standard):

5.0%

IBU (tinseth):

11.5

SRM (morey):

11.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6 lb	Briess - Ultralight LME6 lb Ultralight LME		36	4	80%
6 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
1 lb	Caramel / Crystal 60L1 lb Caramel / Crystal 60L	34	60	13.3%
4 oz	Briess - Carapils Malt4 oz Carapils Malt	34.5	1.5	3.3%
3 oz	American - Caramel / Crystal 120L3 oz Caramel / Crystal 120L	33	120	2.5%
1 oz	Smoked Malt1 oz Smoked Malt	37	3	0.8%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Fuggles0.5 oz Fuggles Hops	Pellet	4.5	Boil	60 min	5.73	50%
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Leaf/Whole	5	Boil	60 min	5.79	50%
1 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Fuggles (Pellet)	5.73	50%
0.50 oz	East Kent Goldings (Leaf/Whole)	5.79	50%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal	steep grains in muslin bag	Strike	160 °F	150 °F	30 min
1 gal	rinse muslin bag with 1 gallon of water	Sparge	--	--	--

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Pumpkin pie spice	Spice	Boil	5 min.
0.50 each	Whirlfloc	Fining	Boil	15 min.
0.50 lb	Lactose	Flavor	Boil	15 min.
2.50 g	Diammonium Phosphate (DAP)	Other	Boil	10 min.
2 g	Fermaid O	Other	Boil	10 min.
5.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4.50 g	Epsom Salt	Water Agt	Mash	1 hr.
0.60 g	Gypsum	Water Agt	Mash	1 hr.
3 g	Baking Soda	Water Agt	Mash	1 hr.
2.26 ml	Lactic acid	Water Agt	Mash	1 hr.

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:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 83 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	21	53	173	98	141
Recommended Salt Additions Calcium Chloride (CaCl2, anhydrous or dihydrate flakes): 5.6 g (about 1.9 tsp) — Boosts calcium and chloride for malt fullness. Gypsum (CaSO4·2H2O): 0.6 g (about 0.14 tsp or ⅔ of ¼ tsp) — Provides minor sulfate balance and calcium. Epsom Salt (MgSO4·7H2O): 4.4 g (about 1.25 tsp) — Adds magnesium for yeast health and slight sulfate. Baking Soda (NaHCO3): 4.0 g (about 0.9 tsp) — Raises bicarbonate and sodium for buffering and subtle sweetness. Acid Addition for Steep pH Add lactic acid (88%) or phosphoric acid to the steep water → start with 2-3 mL, measure pH, and adjust to hit 5.3-5.6 (crystal malts lower pH naturally). Expected Resulting Profile (ppm) Ca: ~104 Mg: ~21 Na: ~53 SO4: ~98 Cl: ~173 HCO3: ~141

Notes

Pressure Ferm @ 10 PSI

Tincture Ingredients:
12 oz canned pumpkin (pure, unsweetened)
2 tsp McCormick Pumpkin Pie Spice
1 tsp natural vanilla extract (or 1 split vanilla bean)
1 tbsp pure maple syrup
4 oz vodka (neutral, high-proof)

Preparation:
Blend pumpkin, pumpkin pie spice, vanilla, and maple syrup in a sanitized jar.
Add vodka, stir well, seal, and steep for 2-3 days, shaking daily.
Strain through cheesecloth or fine mesh.
add 2-3 oz tincture, mix gently.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-12-22 03:37 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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