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pumpkin ale 2009
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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9.50
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Anticipated OG:
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1.057
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Plato:
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14.08
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Anticipated SRM:
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11.7
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Anticipated IBU:
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40.7
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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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1.049
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SG
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12.06 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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42.1
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4.00 lbs.
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Pilsener
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Germany
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1.038
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2
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21.1
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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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10.5
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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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10.5
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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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10.5
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1.00 lbs.
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Wheat Malt
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Germany
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1.039
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2
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5.3
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0.50 lbs.
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Crystal 125L
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Great Britain
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1.033
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120
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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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1.00 oz.
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Northern Brewer
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Pellet
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8.90
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38.5
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60 min
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0.30 oz.
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Northern Brewer
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Pellet
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8.50
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2.2
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10 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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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 3463 Forbidden Fruit
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Mash Type:
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Single Step
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Grain Lbs:
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9.50
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Water Qts:
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14.25
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Before Additional Infusions
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Water Gal:
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3.56
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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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151
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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: 4.32 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
10# of pumpkin before roasting and skinning, approximately 9# after. pumpkin was quarteredand roasted for approx 1.5hours at about 300F. once cool it was skinned and mashed. half was added to mash, second half was added to a hop bag and "first wort pumpkin'ed" and boiled for the first 45min of the boil.
spiced mix addded at 5min from end of boil:
nutmeg ground
allspice ground
whole cloves
cinnamon sticks
ginger
brew day photo journal
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Generated with ProMash Brewing Software |
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