AHS Pumpkin Ale

All Grain Recipe

Submitted By: schaez (Shared)
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Brewer: Paul Belcher
Batch Size: 10.00 galStyle: Specialty Beer (23A)
Boil Size: 12.00 galStyle Guide: BJCP 2008
Color: 9.5 SRMEquipment: Paul's Equipment (10 gal batch)
Bitterness: 14.3 IBUsBoil Time: 60 min
Est OG: 1.050 (12.3° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.014 SG (3.6° P)Fermentation: My Aging Profile
ABV: 4.7%Taste Rating: 35.0

Ingredients
Amount Name Type #
14 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
3 lbs Vienna Malt (3.5 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
1 lbs Caramunich Malt (56.0 SRM) Grain 4
1.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 5
1.00 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 6
14.00 g Orange Peel, Sweet (Boil 5 min) Misc 7
2.00 tsp Cinnamon (Boil 5 min) Misc 8
0.75 tsp Nutmeg (Boil 5 min) Misc 9
0.25 tsp Mace (Boil 5 min) Misc 10
1 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 11

Notes

For a 10 gal put ~6-8 lb of pumpkin in the mash. Use pie pumkins! Each pumpkin will yield ~1.5 lbs of pumkin for the mash, so for 8 lb use 5 pumpkins. Prepare pumkin by quartering and cleaning each and then lightly brush on real maple syrup and bake at 350 Deg F for 1 hour. Remove skin from pieces and then cut into 1 to 2 inch cubes. The pumpkin will add approximately 0.005 to your pre-boil SG based on my experience.