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Pumpkin Ale

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.6 liter(s)
    Mash size
  • 20.8 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
78 C 5 min

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Fermentables

12.9 BLG
5.2% ABV
8.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 76.9% 80 % 5
Grain Strzegom Karmel 300 0.2 kg 3.8% 70 % 299
Grain Strzegom Wiedeński 1 kg 19.2% 79 % 10
Sum 5.2 kg

Hops

22 IBU

Bitterness ratio 0.42 Balanced

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 50 g 60 min 4 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 10 g Fermentis

Notes

  • Do zacieru na 60 minut dodać pulpę z dyni: 1300 g dyni pokroić w plastry, piec przez 35 min. w piekarniku w 180 stopniach. Przy gotowaniu na ostatnie 10 minut dodać przyprawy pump kin Spice (cynamon, imbir, gałka muszkatołowa).
    May 16, 2019, 10:13 AM

Discussion

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AD
A jakie proporcje Przypraw?
Adrian53pl    353 days ago