Thunderstruck Pumpkin Ale - Kevin's Rage

All Grain Recipe

Submitted By: saxboarder (Shared)
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Brewer: Kevin Patterson
Batch Size: 5.00 galStyle: Spice, Herb or Vegetable Beer (30A)
Boil Size: 6.53 galStyle Guide: BJCP 2015
Color: 13.1 SRMEquipment: Pot and Cooler ( 10 Gal) - All Grain
Bitterness: 21.8 IBUsBoil 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 Pumpkin, Canned (Mash 60 min) Misc 5
1.00 oz Progress [6.2%] - Boil 60 min Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
1.00 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 days

Notes

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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