Pumpkin Ale Session-1
Recipe Report
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AHA Style and Style Guidelines
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23-A Specialty Beer, Specialty Beer
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Min OG:
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1.030
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Max OG:
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1.110
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|
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Min IBU:
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0
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Max IBU:
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100
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|
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Min Clr:
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1
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Max Clr:
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100
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Color in SRM, Lovibond
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Batch Size (Gal):
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6.00
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Wort Size (Gal):
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6.00
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Total Grain (Lbs):
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11.00
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|
|
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Anticipated OG:
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1.048
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Plato:
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11.91
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Anticipated SRM:
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8.7
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|
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Anticipated IBU:
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38.3
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|
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Brewhouse Efficiency:
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75
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%
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|
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Wort Boil Time:
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75
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Minutes
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|
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Evaporation Rate:
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22.50
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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8.35
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Gal
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|
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Pre-Boil Gravity:
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1.034
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SG
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8.66 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: Garetz
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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90.9
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10.00 lbs.
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Pale Malt(6-row)
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America
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1.035
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2
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9.1
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1.00 lbs.
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Crystal 60L
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America
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1.034
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60
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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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2.00 oz.
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Willamette
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Pellet
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5.00
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30.2
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75 min
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0.50 oz.
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Cascade
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Plug
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5.75
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8.1
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75 min
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1.00 oz.
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Mt. Hood
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Pellet
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6.50
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0.0
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0 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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0.25 Tsp
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Irish Moss
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Fining
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15 Min.(boil)
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8.00 Lbs
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Pumpkin - Whole
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Fruit
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0 Min.(boil)
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1.00 Tsp
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Cinnamon - Ground
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Spice
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10 Min.(boil)
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|
1.00 Unit(s)
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Vanilla Bean - Chopped
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Spice
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10 Min.(boil)
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0.50 Tsp
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Nutneg - Ground
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Spice
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10 Min.(boil)
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0.25 Tsp
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Allspice - Ground
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Spice
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10 Min.(boil)
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0.50 Tsp
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Ginger - Dried and Ground
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Other
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10 Min.(boil)
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WYeast 1056 Amercan Ale/Chico
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Profile:
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Monadnock Bottled Spring
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Profile known for:
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|
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Calcium(Ca):
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16.8 ppm
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Magnesium(Mg):
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1.4 ppm
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Sodium(Na):
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11.6 ppm
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Sulfate(SO4):
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0.0 ppm
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Chloride(Cl):
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20.0 ppm
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biCarbonate(HCO3):
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0.0 ppm
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pH:
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7.00
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Mash Type:
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Multi Step
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|
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Grain Lbs:
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11.00
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|
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Water Qts:
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14.63
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Before Additional Infusions
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Water Gal:
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3.66
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.33
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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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Acid Rest:
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0
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0 Min
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Protein Rest:
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122
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30 Min
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Intermediate Rest:
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0
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0 Min
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Saccharification Rest:
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150
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60 Min
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Mash-out Rest:
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165
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15 Min
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Sparge:
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170
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60 Min
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Total Mash Volume Gal: 4.54 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Cut pumpkin in half, remove seeds and string. Roast pumpkin in 350f for 1 hour or until soft. Used in the mash
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