Pumpkin Ale 10 gal- Yuri Rage

All Grain Recipe

Submitted By: adaml23 (Shared)
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Brewer: G of C
Batch Size: 11.00 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 13.75 galStyle Guide: BJCP 2008
Color: 15.0 SRMEquipment: G of C 10 Gallon Batches
Bitterness: 13.6 IBUsBoil Time: 60 min
Est OG: 1.059 (14.5° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 0.0

Ingredients
Amount Name Type #
2 lbs Rice Hulls (0.0 SRM) Adjunct 1
17 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
3 lbs Munich Malt (9.0 SRM) Grain 3
2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
1 lbs Biscuit Malt (23.0 SRM) Grain 5
1 lbs Special B Malt (180.0 SRM) Grain 6
1 lbs White Wheat Malt (2.4 SRM) Grain 7
4.00 Pumpkin, Canned (Mash 60 min) Misc 8
1.75 oz Fuggles [4.5%] - Boil 60 min Hops 9
2.00 tsp McCormicks Pumpkin Spice (Boil 60 min) Misc 10
0.25 oz Fuggles [4.5%] - Boil 30 min Hops 11
0.50 tsp Irish Moss (Boil 10 min) Misc 12
1 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 13
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 14

Taste Notes

Fly sparge with 178 degree water to get the water to ~168 degrees Add 2 tsp to boil with ~5 min left. Add 2 tsp (or steep 2 tsp of spice in 1 cup water and add) to secondary. Primary for 2-3 weeks; Secondary for ~2-4 weeks.

Notes

This recipe is Yuri Rage's which I gleened from HomeBrewTalk.com on 5/27/12 Spread the pumpkin filling on a cookie sheet and bake for 30-60 minutes @ 350 degrees F before adding to the mash. During the Secondary Fermentation (clearing stage) add a spice tea of 1 tsp "Pampered Chef Cinnamon Plus" Steep spices in 1 cup of hot water for 10-15 minutes, cool then add. If you want to add spices to taste, make the spice tea and add a little at a time, gently stirring with each addition. sample via spigot, wine thief, turkey baster, siphon tube, etc. There will be several inches of trub almost regardless of how you try to contain the pumpkin. Your yield may be slightly less than 5 gallons. Use 1 tsp Pumkin Spice in a 5 gallon batch, and 1/2 Tbsp in 15 gallons. I've added the spices at flameout = clearing = secondary fermentation or even when kegging. The results are remarkably similiar. The later in the process that you add the spices, the stronger and fresher the flavor. The spice flavor does fade over time, and the difference can be quite significant over a long period of aging.