Pumpkin Ale 10/11/13

All Grain Recipe

Submitted By: scoobedont (Shared)
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Brewer: Paul and Jeff
Batch Size: 10.00 galStyle: Christmas/Winter Specialty Spice Beer (21B)
Boil Size: 11.72 galStyle Guide: BJCP 2008
Color: 20.2 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 24.6 IBUsBoil Time: 60 min
Est OG: 1.065 (16.0° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.016 SG (4.1° P)Fermentation: Ale, Two Stage
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
3 lbs 1.92 oz Fruit - Pumpkin (3.0 SRM) Adjunct 1
2 lbs 8.00 oz Fruit - Pumpkin (3.0 SRM) Adjunct 2
10 lbs Pale Malt - 2 Row (Cargill) (2.0 SRM) Grain 3
6 lbs Munich Malt (9.0 SRM) Grain 4
2 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5
2 lbs Wheat Malt, Ger (2.0 SRM) Grain 6
1 lbs 8.00 oz Victory Malt (25.0 SRM) Grain 7
1 lbs Special B Malt (180.0 SRM) Grain 8
2.00 oz Mt. Hood [5.8%] - Boil 68 min Hops 9
1.00 oz Hallertauer [3.9%] - Boil 38 min Hops 10
1 lbs Brown Sugar, Light [Boil for 15 min] (8.0 SRM) Sugar 11
1.00 tsp Ginger Root (Boil 12 min) Misc 12
2.00 tsp Cinnamon Stick (Boil 5 min) Misc 13
1.00 tsp All Spice (Boil 0 min) Misc 14
1.00 tsp Nutmeg (Boil 0 min) Misc 15
2.0 pkgs American Ale (Wyeast Labs #1056) Yeast 16

Taste Notes

We used canned pumpkin instead of fresh pumpkin. Added the brown sugar and spices late because we ran to the store for nutmeg and ice and didn't get back in time. boiled a few minutes longer so sugar/spices would be in the boil for their full amount of time. OG was 1.052 at 70F Tasted exactly like a pumpkin pie with whipped cream on top before fermenting.

This Recipe Has Not Been Rated

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