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The great pumpkin spice

181 calories 18.2 g 12 oz
Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 89% (brew house)
Source: from bitter & esters, nyc
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created Saturday September 24th 2016
1.055
1.013
5.55%
26.26
11.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz American - Aromatic Malt8 oz Aromatic Malt 35 20 4.9%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 4.9%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 4.9%
4 oz American - Special Roast4 oz Special Roast 33 50 2.4%
8.50 lb American - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 82.9%
10.25 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5.6 Boil 60 min 17.55 50%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5.6 Boil 15 min 8.71 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6 gal mash Temperature 152 °F 60 min
0.75 gal rinse bag Fly Sparge 170 °F 5 min
 
Other Ingredients
Amount Name Cost Type Use Time
15 oz canned pumpkin Other Mash 1 hr.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: gyle       Amount: 1.3 qrts       CO2 Level: 2.3 Volumes
 
Notes

add 5pts OG from the pumpkin

This assumes 15% boil off/hr during boil and 0.1gal/lb of loss in grain absorption (after squeeze).

FOR THIS RECIPE
Grain absorption: 0.2gal
Boil off 60min: 0.7gal
Loss from racking to/from fermentor: 0.5-1gal
Expected efficiency: 70%

Target fermentor: 5gal

So the volumes needed:
Mash: 6gal
Fly sparge: 0.75gal

Boil: 6.5gal (60min)
after boil: 6gal

Calculate strike temp (use 0 for heat loss in kettle)
http://www.brewheads.com/strike.php

Process for BIAB:
before, smack yeast and sanitize fermentor

----- MASH -----
-heat 6gal in brewing kettle to 158F with upside down colander on bottom.
-add grains in bag (and pumpkin in another bag within grain bag)
-heat side pot with 0.2gal of water to 170F.

-after 1hr mash at 152F, take out bag, place colander on top of brew pot (we fix it with hooks, so it is like a lid on the pot) and place the bag into that colander so it drains into the brew pot
-pour the 170F water over the bag to rinse, then squeeze bag to get your boil volume of 6.5gal

----- BOIL -----

  • bring to boil
  • add hop schedule (no lid, stir some times)
  • last 15min add irish moss
  • cool down to 70 degrees with submersion chiller
  • rack to clean fermentor using racking cane
  • take OG reading, take some for Gyle priming
  • shake a lot and add yeast

    -after 2 week FG was 1.014

    Priming for bottling using Gyle:
    want 2.3 CO2 in 4.2 gallon (what is left for bottling):
    save 1.3 quarts of unfermented wort (freeze)
    add 5.5 gallon to fermenter (excluding what you took for gyle and what was left over in brewing pot)

    For bottling, boil gyle for 10 minutes to sterilize, cool down and add 1.3 quarts to the beer, mix, then bottle.

    Before adding beer to bottles, add 18 drops of the tincture of 40% vodka, cinnamon, all spice, ginger and nutmeg (whole and ground) which sat for 2 week to half of the batch.
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  • Public: Yup, Shared
  • Last Updated: 2016-10-09 16:21 UTC
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