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Spooky Pumpkin Ale

233 calories 24 carbs
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Dr. Mike Z
Calories: 233 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created Monday August 26th 2019
1.070
1.017
7.03%
25.81
13.27
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 56.3%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.6%
1 lb American - Victory1 lb Victory 34 28 5.6%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5.6%
1 lb Brown Sugar1 lb Brown Sugar 45 15 5.6%
60 oz Pumpkin (canned)60 oz Pumpkin (canned) 1 0 21.1%
17.75 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 23.47 66.7%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 5 min 2.34 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
20 qt Fly Sparge 159 °F 120 min
16 qt Sparge 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1.5 tbsp McCormick's Pumpkin Pie Spice Spice Boil 5 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
All 9 gallons of water was municipal water filtered by reverse osmosis and ozonation.
The 5 gallons of mash water was treated with 1/2 Tsp of Calcium Chloride & 1/4 Tsp of Gypsum before grains were added for a malt-forward water profile.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 7.97 31.9  
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Remaining sparge water volume 3.09 12.4  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.09 24.4  
Volume increase from sugar/extract (early additions) 0.52 2.1  
Adjusted starting boil size 6.61 26.5  
Boil off losses -1.5 -6  
Hops absorption losses -0.11 -0.5  
Amount going into fermentor 5 20  
Total: 7.97 31.9
 
Notes

60 oz of organic canned pumpkin was baked for 45 minutes in oven and allowed to cool before added to mash at beginning.

During mash in original target temp was 153, this was actually 148 after grain and pumpkin were added. Burner was cut on to raise temp to 153, while stirring mash to prevent burning grains, but was over shot desired temp and ended up mashing at 159. To compensate for this higher sach rest, mash was left for 2 hours. At the end of the second hour, temp reading was 154.

At 15 minutes left in boil, 1 whirlfloc tablet was added for clarity.

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  • Last Updated: 2019-08-31 00:55 UTC