Cronk Pumpkin Ale

All Grain Recipe

Submitted By: Boramin (Shared)
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Batch Size: 11.00 gal	Style: Winter Seasonal Beer (30C)
Boil Size: 14.18 gal	Style Guide: BJCP 2015
Color: 17.8 SRM	Equipment: CRONKENBREW
Bitterness: 18.4 IBUs	Boil Time: 60 min
Est OG: 1.080 (19.4° P)	Mash Profile: Cronk Double Decoction
Est FG: 1.016 SG (4.2° P)	Fermentation: Ale, Two Stage
ABV: 8.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
16 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	1
8 lbs	Munich Malt - 10L (10.0 SRM)	Grain	2
4 lbs	Aromatic Malt (26.0 SRM)	Grain	3
2 lbs	Caramunich Malt (56.0 SRM)	Grain	4
2 lbs	Brown Sugar, Dark [Boil] (50.0 SRM)	Sugar	5
2.00 oz	Northern Brewer [6.4%] - Boil 90 min	Hops	6
10.00 lbs	Pumpkin (Boil 90 min)	Misc	7
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	8
2.00 tsp	Ginger Root (Boil 5 min)	Misc	9
1.00 tsp	Whole Cloves (Boil 5 min)	Misc	10
2.00 tsp	Nutmeg (Boil 5 min)	Misc	11
10.00 tsp	Cinnamon Powder (Boil 5 min)	Misc	12
1.0 pkgs	English Ale (White Labs #WLP002)	Yeast	13
6.00 tsp	Vanilla Extract (Secondary 0 days)	Misc	14

Notes

Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long. Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. (As an aside, for those who are into sustainable brewing, the boiled pumpkin flesh makes excellent pies.) To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag designed for fruit or a hop spider equipped with a paint-straining bag.

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