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Pumpkin Outbreak!
Autumn Seasonal Beer (30 B)
Type: All Grain
Batch Size: 21,00 l
Boil Size: 35,27 l
Boil Time: 60 min
End of Boil Vol: 28,46 l
Final Bottling Vol: 18,20 l
Fermentation: Ale, Single Stage
Est Original Gravity: 1,068 SG
Est Final Gravity: 1,011 SG
Estimated Alcohol by Vol: 7,5 %
Bitterness: 23,1 IBUs
Est Color: 28,8 EBC
Gravity, Alcohol Content and Color
Measured Original Gravity: 1,046 SG
Measured Final Gravity: 1,010 SG
Actual Alcohol by Vol: 4,7 %
Calories: 427,1 kcal/l
Mash Name: Temperature Mash, 2 Step,
Medium Body
Sparge Water: 26,13 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,37
Measured Mash PH: 5,20
Date: 02 Feb 2018
Brewer: Spouk
Asst Brewer:
Equipment: Pot (18.5 Gal/70 L) - BIAB
Efficiency: 75,00 %
Est Mash Efficiency: 97,6 %
Taste Rating: 30,0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
1,00 kg Pumpkin Meat (Mash 30,0 mins) Flavor 1 -
3,40 kg Munich (Thracian Dark) (16,0 EBC) Grain 2 55,8 %
1,00 kg Biscuit (Dingemans) (44,3 EBC) Grain 3 16,4 %
0,50 kg Caraamber (Weyermann) (70,9 EBC) Grain 4 8,2 %
0,50 kg Vienna Malt (Weyermann) (5,9 EBC) Grain 5 8,2 %
0,30 kg Caramunich III (Weyermann) (139,9 EBC) Grain 6 4,9 %
0,40 kg Honey (2,0 EBC) Sugar 7 6,6 %
14,44 g Magnum [13,90 %] - Boil 60,0 min Hop 8 18,2 IBUs
1,00 kg Pumpkin Meat (Boil 30,0 mins) Flavor 9 -
19,25 g Cascade [5,70 %] - Boil 15,0 min Hop 10 4,9 IBUs
4,00 g Irish Moss (Boil 10,0 mins) Fining 11 -
2,00 kg Pumpkin Meat (Boil 5,0 mins) Flavor 12 -
1,00 Items Vanilla Beans (Boil 5,0 mins) Flavor 13 -
3,00 Items Cinnamon Stick (Boil 5,0 mins) Spice 14 -
3,00 Items Clove (Boil 5,0 mins) Spice 15 -
0,50 tsp Nutmeg (Boil 5,0 mins) Spice 16 -
1,00 kg Pumpkin Meat (Boil 0,0 mins) Flavor 17 -
10,00 g Fuggle, New Zealand [6,10 %] - Steep/Whirlpool 0,0 min Hop 18 0,0 IBUs
1,0 pkg Safale American (DCL/Fermentis #US-05) [50,28 ml] Yeast 19 -
Mash Profile
Protein Rest Add 14,84 l of water at 52,9 C 49,0 C 10 min
Protein Rest Proteolytic Add 0,00 l of water at 55,0 C 55,0 C 20 min
Saccharification Heat to 66,0 C over 10 min 66,0 C 10 min
Saccharification Heat to 70,0 C over 4 min 70,0 C 15 min
Mash Out Heat to 75,6 C over 6 min 75,6 C 10 min
Sparge: Fly sparge with 26,13 l water at 75,6 C
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature
mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired
temperature during the mash.
Carbonation and Storage
Volumes of CO2: 2,3
Carbonation Est: Bottle with 107,05 g
Corn Sugar
Carbonation (from Meas Vol): Bottle with
111,33 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C
Notes
The pumpkin needs to be specially prepared. Pumpkin of a total of about 7 kg will be cut in big pieces and cleaned
of seeds.
The now exposed meat of the pumpkin will be rubbed with 1 cup of brown sugar and placed meat-side down on a
cookie sheet.
Bake at 150°C for a little over an hour or until the pumpkins have visibly finished “falling.”
Scoop out the pulp and mash up if necessary, then add to every step noted above.
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