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pumpkin ale 2

A ProMash Recipe Report



BJCP Style and Style Guidelines
20-A Fruit Beer, Fruit Beer

Min OG: 1.030 Max OG: 1.120   
Min IBU: 12 Max IBU: 50   
Min Clr: 2 Max Clr: 70  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.75      
Anticipated OG: 1.077 Plato: 18.66
Anticipated SRM: 15.0        
Anticipated IBU: 49.0      
Brewhouse Efficiency: 90  %   
Wort Boil Time: 60  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 6.47  Gal   
Pre-Boil Gravity: 1.065  SG 16.01 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
62.7 8.00 lbs.  Maris Otter Great Britain 1.038 3
15.7 2.00 lbs.  Munich Malt Germany 1.037 8
7.8 1.00 lbs.  Biscuit Malt Belgium 1.035 24
7.8 1.00 lbs.  Flaked Oats America 1.033 2
3.9 0.50 lbs.  CaraWheat France 1.035 60
2.0 0.25 lbs.  Chocolate Rye Germany 1.029 250

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Perle Pellet 7.60 45.0 60 min
0.50 oz.  Perle Pellet 7.60 4.0 15 min


Extras
Amount Name Type Time
2.62 Unit(s)  Nutmeg (Whole) Spice 5 Min.(boil)
2.10 Unit(s)  Cinnamon Sticks Spice 5 Min.(boil)
2.10 Unit(s)  Cloves (Whole) Spice 5 Min.(boil)
0.50 Unit(s)  Whirlfloc Fining 15 Min.(boil)


Yeast
WYeast 1968 London Extra Special Bitter


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 12.75   
Water Qts: 19.13 Before Additional Infusions
Water Gal: 4.78 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 153 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 5.80 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
10# of pumpkin before roasting and skinning, approximately 9# after. pumpkin was quartered, spiced, and coated in molasses and agave nectar then roasted for approx 2hours at about 300F. once cool it was skinned and mashed.

chocolate malt from france is actually chocolate wheat.

spiced mixed with molasses and addded at 5min from end of boil:
5g nutmeg ground
7g allspice ground
4 whole cloves
4 cinnamon sticks

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© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Sunday, 23-Nov-2008 11:53:52 MST