PL | EN

  1. Dashboard
  2. Public recipes
  3. Pumpkin Ale

Pumpkin Ale

0
Print

Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 13.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 8.6 liter(s)
    Mash size
  • 11 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members have fully automated inventory stock tracking? Become a PRO member!

Fermentables

13.3 BLG
5.5% ABV
11.6 SRM
Type Name Amount Yield EBC
Grain Pale Malt (2 Row) Bel 1 kg 26% 80 % 6
Grain Weyermann - Carared 0.3 kg 7.8% 75 % 45
Grain Caramel/Crystal Malt - 10L 0.35 kg 9.1% 75 % 20
Grain Viking Pale Ale malt 0.5 kg 13% 80 % 5
Grain Biscuit Malt 0.3 kg 7.8% 79 % 45
Adjunct Pieczona dynia 1.4 kg 36.4% 15 % 20
Dynię kroimy ze skórą na drobną kostkę. Wykładamy na blaszkę i posypujemy cukrem (150g).
Pieczemy w 180 C przez 60 min.
Sum 3.85 kg

Hops

20 IBU

Bitterness ratio 0.37 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 10 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 250 ml Fermentis

Extras

Type Name Amount Use for Time
Spice Cynamon 2 g Boil 5 min
Spice Imbir 1 g Boil 5 min
Spice Ziele angielskie 0.5 g Boil 5 min
Spice Gałka muszkatułowa 0.5 g Boil 5 min
Flavor Pieczona dynia 1400 g Mash 60 min

Notes

  • łuska ryżowa/gryczana do filtracji.
    Przyprawy w łyżeczkach a nie w gramach.
    Dynia pieczona przez 1h w temp 180-200C, posypana 150g cukru.
    Ferm. burz. 7 dni w temp 18-20C.
    Ferm.cicha 7 dni w temp 17 C.
    Dec 3, 2017, 1:04 AM

Discussion