Thunderstruck Pumpkin Ale - Kevin's Rage 
All Grain Recipe
Submitted By: saxboarder (Shared)
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| Brewer: Kevin Patterson | |
| Batch Size: 5.00 gal | Style: Spice, Herb or Vegetable Beer (30A) |
| Boil Size: 6.53 gal | Style Guide: BJCP 2015 |
| Color: 13.1 SRM | Equipment: Pot and Cooler ( 10 Gal) - All Grain |
| Bitterness: 21.8 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.3° P) | Mash Profile: 03 Medium Body Profile (152F) |
| Est FG: 1.012 SG (3.2° P) | Fermentation: Ale, Single Stage |
| ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs 8.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 1 lbs 10.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
2 |
| 13.33 oz |
Biscuit Malt (23.0 SRM) |
Grain |
3 |
| 5.33 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
4 |
| 4.00 items |
Pumpkin, Canned (Mash 60 min) |
Misc |
5 |
| 1.00 oz |
Progress [6.2%] - Boil 60 min |
Hops |
6 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 1.00 items |
Chiller Reminder (Boil 15 min) |
Misc |
8 |
| 1.0 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
9 |
| 1.50 tsp |
Savory Spice Baking Spice (Secondary 14 days) |
Misc |
10 |
Taste Notes
Recipe Type: All Grain
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 daysNotes
This recipe is my adjustment to Yuri Rage’s which was on 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. My changes made it a very drinkable, and it disappeared pretty fast.
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 1.5 tsp “Savory Spice Shop baking Spice” Steep spices in 1 cup of hot water for 10-15 minutes, cool then add.
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.
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