Does He Have a Pumpkin...Ale?

All Grain Recipe

Submitted By: stonecoldfox (Shared)
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Brewer: Stone Cold Fox Brewing Co.
Batch Size: 5.75 galStyle: Christmas/Winter Specialty Spice Beer (21B)
Boil Size: 8.50 galStyle Guide: BJCP 2008
Color: 12.6 SRMEquipment: Stainless Pots (5 Gal) - All Grain
Bitterness: 27.5 IBUsBoil Time: 60 min
Est OG: 1.062 (15.1° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Amount Name Type #
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
8.00 oz Oats, Flaked (1.0 SRM) Grain 3
2.00 oz Chocolate Malt (450.0 SRM) Grain 4
0.50 oz Magnum [15.2%] - Boil 60 min Hops 5
0.50 oz Tettnang [4.5%] - Boil 15 min Hops 6
20.00 oz Pumpkin Puree (Boil 15 min) Misc 7
1.00 Whirlfloc Tablet (Boil 10 min) Misc 8
2.00 tsp Pumpkin Pie Spice (Boil 10 min) Misc 9
1.0 pkgs English Ale (White Labs #WLP002) Yeast 10
0.50 tsp Vanilla (Bottling 0 min) Misc 11

Taste Notes

Vorloft Taste: Had an earthy quality to it. Layered and full body. Post Boil Taste: Good pumpkin presence. Good spice to bitter balance. Very clean and can taste spice initially on the tongue but might want to add more spice when kegging. Tasted well balanced not too sweet and pumpkin was still present. At kegging the mouthfeel was really light. Wasn't syrup-y at all. Really well balanced and the pumpkin came through as did the spices. We did not add any vanilla as per the recipe. Spices might fade some as cooled/carbed but hopefully will still be clearly present. Very pleased so far. This was pumpkinlicous! Aged really well. Smelled like friggin' pumpkin pie.


Adapted from: "Courtesy of the Yak & Yeti Brewpub in Arvada, CO. This was a collaboration with homebrewers Dana Johnson and Phil Rohrs. A fantastic version of a pumpkin beer without all the fuss of baking and scooping pumpkins. The vanilla extract was actually added in secondary." Weather: Sunny 70-75 degrees Recipe Changes: -Hop substitute Tettnang for Fuggles. Added at 15 min boil instead of 10. -20oz pumpkin added instead of 16oz. Added at 15 min boil instead of 10. Aaron made pumpkin puree with spices included. No additional spices added at boil. Might add more spice in secondary with vanilla. Mash: -Mashed in @ 164 degrees -Rest Temps - 149 @ 5 min - 149 @ 20 min - 149 @ 40 min - 149 @ 60 min -It took longer to vorloft than usual; likely due to flaked oats -Sparge Temp start @ 166, Flamed when it got a little low and bumped to 172 (bit too hot, start at 162 next time) - 138 @ 0 min - 154 @ 15 min - 162 @ 30 min -Sparge Time: 45 min. -Forgot to take sparge run off ph...estimated @ 5.0 Primary: mild fermentation. 72 degrees for 1st couple hours and dropped to avg of 65 after turning on AC unit for first 3 days (only). Hard pack yeast bed (didn't move when tipping for transfer.) very clean transfer. Nice amber/orange color. Total primary time: 7 days Secondary: Stayed around 62 degrees. Last couple days ambient/outside temp dropped to avg high low of 68/54 degrees. Total secondary time: 11 days. Seemed to get a full 5 gallons transferred into keg. (still need to figure out how to measure final volumes). Very little trub/settlement at base of carboy.

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