Thunderstruck Pumpkin Ale - Yuri Rage

All Grain Recipe

Submitted By: Slyko (Shared)
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Brewer: Slyko
Batch Size: 5.00 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 12.9 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 13.9 IBUsBoil Time: 60 min
Est OG: 1.051 (12.6° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Two Stage
ABV: 4.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 8.00 oz Rice Hulls (0.0 SRM) Adjunct 1
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 10.67 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
13.33 oz Biscuit Malt (23.0 SRM) Grain 4
5.33 oz Wheat, Flaked (1.6 SRM) Grain 5
4.00 Pumpkin, Canned (Mash 60 min) Misc 6
0.80 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 7
0.25 tsp Irish Moss (Boil 10 min) Misc 8
1 pkgs English Ale (White Labs #WLP002) Yeast 9
1.00 tsp Pampered Chef Cinamon Plus (Secondary 14 days) Misc 10

Taste Notes

Recipe Type: All Grain Yeast: WLP002 English Ale Yeast Starter: Yes - at least 1L Batch Size: 5 - 6 Gallons OG: 1.053 FG: 1.015 IBU: 12 - 14 Boiling Time: 60 Minutes Color: 14.3 Primary Fermentation: 7 days Secondary Fermentation: 14 days

Notes

This recipe is Yuri Rage's which I gleened from HomeBrewTalk.com on 5/27/12 and simply placed here on BeerSmith. The thread had over 185,000 views, 870 replys, and a 5 star rating. The recipe has over 4300 hits on Google, YouTube videos, and numerous blogs. Spread the pumpkin filling on a cookie sheet and bake for 30 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. Consider adding the spice tea a little at a time to achieve your desired taste. 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. I use ground spices rather than whole sticks or seeds. The flavors develop almost instantly when dry, ground spices are added to the hot liquid. A little goes a long way! I only use 1 tsp 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. If you want to make a spice tea, steep the spices for a few minutes in a coup of near boiling water, cool, and add the whole thing, don't stain it. 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.