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pumpkin ale 2
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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20-A Fruit Beer, Fruit Beer
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Min OG:
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1.030
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Max OG:
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1.120
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Min IBU:
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12
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Max IBU:
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50
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Min Clr:
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2
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Max Clr:
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70
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.50
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Wort Size (Gal):
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5.50
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Total Grain (Lbs):
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12.75
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Anticipated OG:
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1.077
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Plato:
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18.66
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Anticipated SRM:
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15.0
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Anticipated IBU:
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49.0
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Brewhouse Efficiency:
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90
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%
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Wort Boil Time:
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60
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Minutes
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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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6.47
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Gal
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Pre-Boil Gravity:
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1.065
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SG
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16.01 Plato
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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 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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62.7
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8.00 lbs.
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Maris Otter
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Great Britain
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1.038
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3
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15.7
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2.00 lbs.
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Munich Malt
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Germany
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1.037
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8
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7.8
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1.00 lbs.
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Biscuit Malt
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Belgium
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1.035
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24
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7.8
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1.00 lbs.
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Flaked Oats
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America
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1.033
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2
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3.9
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0.50 lbs.
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CaraWheat
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France
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1.035
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60
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2.0
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0.25 lbs.
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Chocolate Rye
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Germany
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1.029
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250
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.50 oz.
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Perle
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Pellet
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7.60
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45.0
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60 min
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0.50 oz.
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Perle
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Pellet
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7.60
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4.0
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15 min
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Amount
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Name
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Type
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Time
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2.62 Unit(s)
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Nutmeg (Whole)
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Spice
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5 Min.(boil)
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2.10 Unit(s)
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Cinnamon Sticks
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Spice
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5 Min.(boil)
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2.10 Unit(s)
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Cloves (Whole)
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Spice
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5 Min.(boil)
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0.50 Unit(s)
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Whirlfloc
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Fining
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15 Min.(boil)
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WYeast 1968 London Extra Special Bitter
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Mash Type:
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Single Step
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Grain Lbs:
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12.75
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Water Qts:
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19.13
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Before Additional Infusions
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Water Gal:
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4.78
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.50
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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153
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60 Min
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Mash-out Rest:
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170
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0 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 5.80 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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
brew day photo journal
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Generated with ProMash Brewing Software |
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