JP's Smashing Pumpkin Ale

All Grain Recipe

Submitted By: johnwpowell (Shared)
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Brewer: JP-2018-09-09
Batch Size: 5.00 galStyle: Autumn Seasonal Beer (30B)
Boil Size: 6.21 galStyle Guide: BJCP 2015
Color: 10.9 SRMEquipment: JP's Pot and Cooler
Bitterness: 28.7 IBUsBoil Time: 60 min
Est OG: 1.054 (13.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.3° P)Fermentation: JP's Ale w/ Diacetyl Rest and Crash
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.50 gal JP's Balanced Profile Water 1
3.30 ml Lactic Acid (Mash 60 min) Misc 2
2.08 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
1.84 g Calcium Chloride (Mash 60 min) Misc 4
1.00 items Campden Tablet (metabisulfite) (Mash 60 min) Misc 5
0.82 g Baking Soda (Mash 60 min) Misc 6
0.32 g Epsom Salt (MgSO4) (Mash 60 min) Misc 7
0.30 g Chalk (Mash 60 min) Misc 8
7 lbs 8.00 oz Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 9
2 lbs 8.00 oz Munich Malt (9.0 SRM) Grain 10
8.00 oz Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) Grain 11
4.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 12
1.00 oz Cluster [7.0%] - Boil 60 min Hops 13
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 14
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 15
1.00 tsp Pumpkin Pie Spice (Boil 0 min) Misc 16
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 17

Taste Notes

Autumn, and a homebrewer’s thoughts turn to capturing the sensory experience of the season ... crisp nights, colorful leaves, and ripe gourds being turned into pie. We’re often asked for pumpkin ale recipes at this time of year, and it’s easy to understand why: sipping this spiced amber ale is like drinking a slice of pie. Clean and sweetly malty with just enough hop bitterness to balance and no hop aroma to mask the spices. A dose at the shutdown of the boil imbues the beer with a complex, lingering spice profile full of nutmeg, cinnamon, and ginger that persists from the pour to the last swish in the pint glass.

Notes

O.G: 1.054 READY: 6 WEEKS Suggested fermentation schedule: - 1–2 weeks primary; 1–2 weeks secondary; 2 weeks bottle conditioning Mash with 10 lbs steamed or roasted winter squash or pumpkin. Note the pumpkin temp must be factored into mash temp calculation!! If you want to incorporate actual vegetables in this recipe, you’ll need to provide your own 8 to 10 pound pumpkin (winter squash like butternut or acorn will work if pumpkin is out of season). Cut up the gourd, discard the innards, and roast or microwave the pieces until soft and cooked through, then peel. Mash the peeled, cooked pumpkin flesh with the included grains at 152°F for 1 hour.

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