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pumpkin ale 2009

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): 9.50      
Anticipated OG: 1.057 Plato: 14.08
Anticipated SRM: 11.7        
Anticipated IBU: 40.7      
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: 1.049  SG 12.06 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 %

% Amount Name Origin Potential SRM
42.1 4.00 lbs.  Pilsener Germany 1.038 2
21.1 2.00 lbs.  Munich Malt Germany 1.037 8
10.5 1.00 lbs.  Biscuit Malt Belgium 1.035 24
10.5 1.00 lbs.  Flaked Oats America 1.033 2
10.5 1.00 lbs.  Wheat Malt Germany 1.039 2
5.3 0.50 lbs.  Crystal 125L Great Britain 1.033 120

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
1.00 oz.  Northern Brewer Pellet 8.90 38.5 60 min
0.30 oz.  Northern Brewer Pellet 8.50 2.2 10 min

Amount Name Type Time
0.50 Unit(s)  Whirlfloc Fining 15 Min.(boil)

WYeast 3463 Forbidden Fruit

Mash Schedule
Mash Type: Single Step   
Grain Lbs: 9.50   
Water Qts: 14.25 Before Additional Infusions
Water Gal: 3.56 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 151 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

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

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Last Modified: Sunday, 08-Nov-2009 12:41:41 MST