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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
  • 25.7 liter(s)
    Boil size
  • 12 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 12.3 liter(s)
    Mash size
  • 17.3 liter(s)
    Total mash volume

Steps

Temp Time
65 C 75 min

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Fermentables

15 BLG
13.9 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 3.7 kg 75.1% 85 % 7
Grain Weyermann - Munich Malt I 0.42 kg 8.5% 78 % 18
Grain Weyermann - Pale Wheat Malt 0.35 kg 7.1% 85 % 5
Grain Weyermann - Caraamber 0.28 kg 5.7% 75 % 65
Grain Fawcett - Dark Crystal 0.18 kg 3.7% 71 % 300
Sum 4.93 kg

Hops

23 IBU

Bitterness ratio 0.33 Balanced

Use for Name Amount Time Alpha acid
Boil Palisade 17 g 60 min 7.6 %
Boil Palisade 13 g 30 min 7.6 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11 g Fermentis

Extras

Type Name Amount Use for Time
Spice Pieczona Dynia Hokkaido 1000 g Mash 75 min
Spice Kardamon 2.5 g Mash 75 min
Spice Imbir 2.5 g Mash 75 min
Spice Cynamon 2 g Mash 75 min
Spice Gałka muszkatołowa 2 g Mash 75 min
Spice Cukier Dark Muscovado 50 g Mash 75 min

Notes

  • Przyprawy i cukier dodane do pieczenia Dyni w 180 C przez 45 minut.
    Sep 21, 2016, 3:30 PM

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