Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

AG Pumpkin

174 calories 16.4 g 12 oz
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 69% (brew house)
Source: BBBC
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created Thursday June 13th 2019
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 38.5%
2 lb American - Wheat2 lb Wheat 38 1.8 15.4%
12 oz American - Caramel / Crystal 80L12 oz Caramel / Crystal 80L 33 80 5.8%
12 oz American - CaraBrown12 oz CaraBrown 34 55 5.8%
2 lb German - Vienna2 lb Vienna 37 4 15.4%
8 oz German - Carapils8 oz Carapils 35 1.3 3.8%
1 lb German - Red X1 lb Red X 36 12 7.7%
4 oz Cane Sugar4 oz Cane Sugar - (late addition) 46 0 1.9%
12 oz Briess - DME Bavarian Wheat12 oz DME Bavarian Wheat - (late addition) 44.6 3 5.8%
13 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 60 min 8.44 25%
1 oz Cascade1 oz Cascade Hops Pellet 5.7 Boil 60 min 17.19 25%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 2.8 Boil 20 min 7.67 37.5%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.8 Boil 0 min 12.5%
4 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
28 qt 7 gallons + 12 lbs grain Infusion 150 °F 60 min
Starting Mash Thickness: 2.33333 qt/lb
White Labs - California Ale Yeast WLP001
2 Each
Attenuation (avg):
Optimum Temp:
68 - 73 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.2 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Deer Park spring water 5 gallons ($14) + 2 gallons of cold tap water prior to mash (7 gallons total pre mash)

strike water 162
placed entire bag in-->temp dropped to 148 (used green bungee to keep elevated off burner)
goosed it with flame while stirring-->152 and lid put back on and burner turned off

dropped to 149~ 30 min left--> goosed
-->151.5 with 20 min left

end mash 148.5

pH 5.21 measured at end of 60 min mash!!!!!!

no sparging, just a slight drip dry and that's it (wanted to avoid tannin leaching)

Mash Chemistry and Brewing Water Calculator

1 L DME (briess wheat) starter with 1100 mL created 18 hours prior to pitching yeast

Spicing for flame-out:
2 tsp saigon cinnamon
1 long uganda vanilla bean opened, gutted, and chopped
1 tsp nutmeg (freshly ground)
1/2 tsp allspice powder
1 tsp freshly grated and chopped ginger

1 tsp irish moss with 20 min addition of hops

5.9 gallons left after removing grain sack

1.052 gravity via refractometer at 5.9 gallons rising to the boil

59.5 degrees F after about 12 min with 3-20 lb bags ice in blue bucket

aerated aggressively with 3 pronged wand for ~5 min

OG: 1.048

Decided I needed higher grav
added 4 oz table sugar mixed with minimal water (250 cc)
added 6 oz DME from starter (briess wheat) with minimal water (250cc) and ensured no scorching (170F)
added rest of bag (~another 6 oz) briess wheat again with minimal water and no scorching
1.053 FG

placed in temp controlled fridge set to 65F

6 hours after pitching, can see bubbling in air lock!

following morning fridge temp 65F and bubbling

48 hours after pitching--> SG 1.020-->opened fridge and let free rise to ~69/70 room temp in basement

72 hours after pitching--> SG1.012
84 hours after pitching--> SG 1.010
5 days after pitching (120 hrs)--> SG 1.008

5.9% ABV

correction--> 6 days after pitching 1.009 and transferred to keg with gelatin and vanilla extract tincture.

Brulosophy gelatin

so now 5.78% ABV

cabonated @30 psi x 24 hours
35 psi x 6 hours
50 psi x 1.5 hours
12 psi then on out

8 days after pitching and now in keg: taste is slightly overcarbed but otherwise one of the most sensational beers I have ever had. No overstated spicing, nothing too much in any one direction. Strong pumpkin notes, no doubt about that but I can't pick out the vanilla or other flavors distinctly. I would say perfect blend. Also, the hops perfectly balance the malts so nothing is cloying and the finish is refreshing as all hell for a big flavored beer. Amazing. Love it! have to brew it again! Still slightly hazy, hopefully will clear with time. Beautiful caramel orange color. Amazing head retention and foam stability. Laces glass.

10 days since pitching-->in keg-->absolutely spectacular-->one of the best beers I have ever had in my life. The balance is superb as well as the spice. It is not too much in any direction and finishes clean and ready for another sip. Laces the glass with excellent head retention. Perfect.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-04 20:35 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients