Thunderstruck Pumpkin Ale 5 gallon

All Grain Recipe

Submitted By: smoorenc (Shared)
Members can download and share recipes

Brewer: Scott Moore
Batch Size: 5.50 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 9.42 galStyle Guide: BJCP 2008
Color: 13.6 SRMEquipment: Scott (10 Gal/37.8 L) - All Grain
Bitterness: 12.8 IBUsBoil Time: 60 min
Est OG: 1.057 (13.9° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.021 SG (5.4° P)Fermentation: Ale, Two Stage
ABV: 4.6%Taste Rating: 30.0

Amount Name Type #
66.00 oz Pumpkin (Mash 60 min) Misc 1
8 lbs 2.45 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs 3.47 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
1 lbs 1.74 oz Biscuit Malt (23.0 SRM) Grain 4
6.21 oz Wheat, Flaked (1.6 SRM) Grain 5
0.97 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 6
1.10 Whirlfloc Tablet (Boil 15 min) Misc 7
1.10 lbs Brown Sugar. Light (Boil 15 min) Misc 8
2.0 pkgs English Ale (White Labs #WLP002) Yeast 9

Taste Notes

During clearing stage, add a spice tea of 1/2 tbsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile. There will be several inches of trub almost regardless of how you try to contain the pumpkin. Your yield may be slightly less than 15 gallons. READ THIS, TOO! Notes current as of 26 Sep 2011 A few notes about spices and how to use them. I strongly prefer Pampered Chef Cinnamon Plus as the only spice addition. However, I wouldn't be too hesitant to use another brand of pumpkin pie spice or a mixture of any/all of the following: cinnamon, nutmeg, allspice, mace, orange peel, cloves, ginger. I prefer cinnamon and allspice as the primary flavors. I use ground spices rather than whole sticks or seeds. The flavors develop almost instantly when dry, ground spices are added to hot liquid. A little goes a long way! I only use 1 tsp in a 5 gallon batch, and 1/2 Tbsp in 15 gallons (which is disproportionate on purpose - again, a little goes a long way). I've added the spices at flameout, when racking for clearing (yeah, I mean "secondary" - I simply despise that term!), or even when kegging. The results are remarkably similar. The later in the process that you add the spices, the stronger and fresher/sharper the flavor. The spice flavor does fade over time, and the difference can be quite significant over a long period of aging. If you want to make a spice tea, steep the spices for a few minutes in a cup of near boiling water, cool, and add the whole thing. Don't strain it. If you want to add spices to taste, make the spice tea and add a little at a time, gently stirring with each addition. Sample via spigot, wine thief, turkey baster, siphon tube, etc.

Notes Mashtun Temps: 1. Add 1 gallon of boiling water to MLT while heating strike water and preparing for the rest of your brew day. 2. Empty the water from the MLT and fill with strike water volume at a temperature 15-17 degrees above your desired mash temperature. 3. Allow ten minutes for the cooler to absorb the heat of the water. I have found that my cooler will absorb about 3-5 degrees of heat depending on the temperatures in my house. Furthermore, when I mash in my grain willI steal about 12 degrees of heat (this number has been very consistent for me). Try to shoot for a slightly higher temperature. If I am above my temperature, I can stir the water around to cool it without having add any additional water. (After a ten minute rest and a few spins of the spoon, I am ready to mash in)

This Recipe Has Not Been Rated

This website is using cookies. More info. That's Fine