Olkin's Fortified Pumpkin Beer Recipe | BIAB Imperial Stout | Brewer's Friend
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Olkin's Fortified Pumpkin

339 calories 31.3 g 12 oz
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Beer Stats
Notice: Recipe was deleted by owner
Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: JasonT
Calories: 339 calories (Per 12oz)
Carbs: 31.3 g (Per 12oz)
Created: Saturday September 14th 2019
1.102
1.021
10.6%
71.9
32.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Thomas Fawcett - Maris Otter Pale Ale Malt8 lb Maris Otter Pale Ale Malt 38 2.65 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 boil kettle addition) 45 15 7.4%
1 lb Flaked Oats1 lb Flaked Oats - (late boil kettle addition) 33 2.2 3.7%
3 lb Pumpkin (fresh)3 lb Pumpkin (fresh) - (late boil kettle addition) 1 0 11.1%
3 lb Pumpkin (fresh)3 lb Pumpkin (fresh) - (late boil kettle addition) 1 0 11.1%
27 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Columbus2 oz Columbus Hops Pellet 17.3 Boil 45 min 71.87 100%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Strike -- 155 °F 90 min
2.5 gal Sparge -- 170 °F --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
4 Each
Cost:
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
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.5 oz       Temp: 68 °F       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.

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  • Public: Nope, Not Shared
  • Last Updated: 2021-02-27 18:19 UTC
Other Brewers Who Brewed This Recipe:
JasonT
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