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Pumpkyn

226 calories 24 carbs
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 2.1 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 226 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created Friday September 27th 2019
1.068
1.018
6.54%
23.79
33.16
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2.56 lb United Kingdom - Maris Otter Pale2.56 lb Maris Otter Pale 38 3.75 70.1%
0.37 lb German - Dark Munich0.37 lb Dark Munich 36 10 10.1%
0.18 lb United Kingdom - Chocolate0.18 lb Chocolate 34 425 4.9%
0.18 lb United Kingdom - Coffee Malt0.18 lb Coffee Malt 36 150 4.9%
0.18 lb Flaked Oats0.18 lb Flaked Oats 33 2.2 4.9%
0.18 lb Belgian - Special B0.18 lb Special B 34 115 4.9%
3.65 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.15 oz Columbus0.15 oz Columbus Hops Pellet 18.4 Boil 60 min 23.79 100%
 
Mash Guidelines
Amount Description Type Temp Time
qt Infusion 153 °F --
Starting Mash Thickness: 1.3 qt/lb
 
Other Ingredients
Amount Name Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 33 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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

Use one can of Libby's pumpkin (29 oz).
Use 1.8 tsp of pumpkin pie mix at flameout. I used 2 tsp total in practice.

http://www.brewunited.com/index.php?blogid=154
http://blog.brewingwithbriess.com/pumpkin-patch-porter/

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Added brewing salts a few minutes late, after first adding the grain and pumpkin. After stirring, temperature was 152 - 153 F.

Pumpkin was warmed in a pot up to about 153 F, until the bubbling became hard to handle.

OG: 1.064 - 1.066, under the target of 1.068.

Had to add a few cups of water after the boil to reach three gal.
With the yeast and extra liquid added, the resulting ABV is probably around 5.0 - 5.5.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-30 16:59 UTC
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