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 gal | Style: Autumn Seasonal Beer (30B) |
Boil Size: 6.21 gal | Style Guide: BJCP 2015 |
Color: 10.9 SRM | Equipment: JP's Pot and Cooler |
Bitterness: 28.7 IBUs | Boil 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. This Recipe Has Not Been Rated