Pumpkin Ale (All-Grain)
All Grain Recipe
Submitted By: Mzaluski (Shared)
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Brewer: Scott Bieber | |
Batch Size: 5.00 gal | Style: Spice, Herb, or Vegetable Beer (21A) |
Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
Color: 11.1 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
Bitterness: 20.2 IBUs | Boil Time: 60 min |
Est OG: 1.064 (15.6° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Two Stage |
ABV: 7.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
10 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
1 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
9.27 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
4 |
8.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
5 |
4.00 oz |
Special Roast (50.0 SRM) |
Grain |
6 |
1.00 oz |
Cascade [5.5%] - Boil 60 min |
Hops |
7 |
0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
1.00 oz |
Goldings, East Kent [5.0%] - Boil 5 min |
Hops |
9 |
1.0 pkgs |
Nottingham Ale Yeast (White Labs #WLP039) |
Yeast |
10 |
Notes
* Prepare Pumpkin (ADD TO MASH): Cut pumpkin in half, remove seeds, bake at 375° for 1 hr or until you can pierce it with a fork. Remove skin and chop into 1" chunks. Add to the mash.
** Spices (ADD TO SECONDARY) 1 tsp. Cinnamon; 1/2 tsp. Ginger; 1/4 tsp. ground cloves; 1/4 tsp. Nutmeg; 1/8 tsp. Mace
Boil spices for 5 minutes in about 1 1/2 cups water. Remove pot from stove and cool. Add spiced water to secondary through fine strainer. Allow to ferment in secondary for 5-7 days, then bottle or keg.This Recipe Has Not Been Rated