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 galStyle: Scottish Export (14C)
Boil Size: 8.13 galStyle Guide: BJCP 2015
Color: 15.2 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 23.1 IBUsBoil 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 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.

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