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Olkin's Fortified Pumpkin

339 calories 31 carbs
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: JasonT
Calories: 339 calories (Per 12oz)
Carbs: 31 g (Per 12oz)
Created Saturday September 14th 2019
1.102
1.021
10.59%
87.52
32.29
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb Thomas Fawcett - Maris Otter8 lb Maris Otter 38 2.1 29.6%
2 lb Weyermann - Caramunich Type 22 lb Caramunich Type 2 34 45 7.4%
2 lb Weyermann - Munich Type I2 lb Munich Type I 38 6 7.4%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 7.4%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 3.7%
2 lb Briess - Victory Malt2 lb Victory Malt 34.5 28 7.4%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 3.7%
2 lb Brown Sugar2 lb Brown Sugar - (late addition) 45 15 7.4%
1 lb Flaked Oats1 lb Flaked Oats - (late addition) 33 2.2 3.7%
3 lb Pumpkin (fresh)3 lb Pumpkin (fresh) - (late addition) 1 0 11.1%
3 lb Pumpkin (fresh)3 lb Pumpkin (fresh) - (late addition) 1 0 11.1%
27 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Columbus2 oz Columbus Hops Pellet 17.3 Boil 45 min 87.52 100%
 
Mash Guidelines
Amount Description Type Temp Time
8 gal Strike 155 °F 90 min
2.5 gal Sparge 170 °F --
Starting Mash Thickness: 1.4 qt/lb
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
4
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 687 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.5 oz       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash 20 pounds of grains in 153 water for 90 min. Cube pumpkin and bake for 60 min, flipping every 15 min. Toss pumpkin in brown sugar to coat and bake an additional 15 min or until caramelized. Puree roasted pumpkins Remove spent grains and sparge to reach volume of 8.5 gal and temp of 170. Add in 1 lb brown sugar and 3 pounds of pureed roasted pumpkin. Gently increase temp to avoid boil over and boil for 90 min. Add hops as scheduled. Chill and whirlpool. Add 3 lb of roasted pumpkin puree to fermenter and rack wort on top. Pitch sufficient yeast. After primary completes, rack to secondary or remove trub/ pumpkin and add spice tincture to taste. Secondary for 2 weeks. Prime and bottle, let it condition for at least 2 weeks.

Spice tincture - 3 T cinnamon, 1T nutmeg, 1 T ginger steeped in solution of 2 cup biscotti liquer and 1 cup of high proof (spiced) rum for at least 1 week.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-03 18:31 UTC
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