Ballast Point Pumpkin Ale 
All Grain Recipe
Submitted By: BIGTEX (Shared)
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| Brewer: The Big Tex Brew House | |
| Batch Size: 5.50 gal | Style: Scottish Export (14C) |
| Boil Size: 8.13 gal | Style Guide: BJCP 2015 |
| Color: 15.2 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 23.1 IBUs | Boil Time: 180 min |
| Est OG: 1.058 (14.3° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.017 SG (4.4° P) | Fermentation: Ale, Two Stage |
| ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 gal |
Edinburg, Scotland |
Water |
1 |
| 9 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
| 12.00 oz |
Crystal Light - 45L (Crisp) (45.0 SRM) |
Grain |
3 |
| 8.00 oz |
Crystal Extra Dark - 120L (Crisp) (120.0 SRM) |
Grain |
4 |
| 8.00 oz |
Melanoidin (Weyermann) (30.0 SRM) |
Grain |
5 |
| 8.00 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
6 |
| 2.56 oz |
Roasted Barley (300.0 SRM) |
Grain |
7 |
| 1.00 oz |
East Kent Goldings (EKG) [5.0%] - Boil 60 min |
Hops |
8 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
| 1.00 oz |
Fuggle [4.5%] - Steep 60 min |
Hops |
10 |
| 1.0 pkgs |
London Ale (White Labs #WLP013) |
Yeast |
11 |
| 1.00 lbs |
Roasted Pumpkin Puree (Secondary 10 days) |
Misc |
12 |
| 1.00 tsp |
Cinnamon Powder (Bottling 0 min) |
Misc |
13 |
| 0.25 tsp |
Clove (Bottling 0 min) |
Misc |
14 |
| 0.25 tsp |
Nutmeg (Bottling 0 min) |
Misc |
15 |
| 0.10 tsp |
Salt (Bottling 0 min) |
Misc |
16 |
Notes
Add 1lb of roasted pumpkin puree to secondary. Rouse daily for three days. Cold crash and let it sit for a week to clarify. Make a spice tea by steeping 1 tsp. cinnamon, 1/4tsp. nutmeg, 1/4tsp. clove, and a pinch of salt with 16oz. boiled water. Stir cooled tea into beer inside bottling bucket right before packaging.This Recipe Has Not Been Rated
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