BCS - Pumpkin Spice Ale - 2.5 
All Grain Recipe
Submitted By: MrFidget (Shared)
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| Brewer: Mr. Fidget | |
| Batch Size: 3.00 gal | Style: Spice, Herb, or Vegetable Beer (21A) |
| Boil Size: 4.92 gal | Style Guide: BJCP 2008 |
| Color: 13.8 SRM | Equipment: Mr Fidget's Equipment - 60 min |
| Bitterness: 22.2 IBUs | Boil Time: 60 min |
| Est OG: 1.058 (14.3° P) | Mash Profile: ! MrFidget's Three step mash Medium Body |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Single Stage |
| ABV: 6.1% | Taste Rating: 50.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.75 gal |
Denton County Fresh Water District #10 |
Water |
1 |
| 4 lbs 4.00 oz |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
2 |
| 8.96 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
3 |
| 6.00 oz |
Biscuit Malt (23.0 SRM) |
Grain |
4 |
| 4.96 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
5 |
| 4.96 oz |
Special Roast (50.0 SRM) |
Grain |
6 |
| 0.67 oz |
Goldings, East Kent [6.1%] - Boil 45 min |
Hops |
7 |
| 0.14 oz |
Goldings, East Kent [6.1%] - Boil 15 min |
Hops |
8 |
| 0.50 items |
Whirlfloc Tablet - HBHQ (Boil 10 min) |
Misc |
9 |
| 0.50 tsp |
Cinnamon-Ground (Boil 2 min) |
Misc |
10 |
| 0.25 tsp |
Ginger-Ground (Boil 2 min) |
Misc |
11 |
| 0.12 tsp |
Allspice-Ground (Boil 2 min) |
Misc |
12 |
| 0.12 tsp |
Nutmeg-Ground (Boil 2 min) |
Misc |
13 |
| 0.5 pkgs |
London Ale Yeast (Wyeast Labs #1028) |
Yeast |
14 |
Taste Notes
3 weeks in, bottling comments:
Fermented a bit past specified final gravity. Nice flavor of pie crust but it needs more spices for next time though (maybe double the spice). Hopefully carbonation will bring out the spices a bit more.
Will brew again.
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9-4-17 Brew
Changed filtering system in mash tun. Really made a difference; no significant losses in volume of water. Additionally, the volumes experienced were greater than presented in the software. Ended up boiling down a little more than expected, but we had an extra 1.5 gallons of wort available. Boiled that to sanitize, cooled and topped off carboy after adding yeast starter. We have a very full 6 gallon carboy. Also filled the sock hop more than usual and this resulted in a very clean boil. Not a lot of protien or hops transferred into carboy this time. Runnings were very clear and perfectly colored. Spices were a bit on the old side, so I added 1.5 tsp. of pumpkin spice mix. Not a lot of flavor off the bat. May have to add to secondary. Otherwise, all went well and the base beer is exactly what I was shooting for.
Pops passed on Saturday morning, so this one is going to be called “Papa’s Paradice”.Notes
Modified color and IBUs in BeerSmith to match that of BCS. Reduced from 7 gallon batch to a 5 gallon batch. Left spices at 7 gallon levels. Original Grain bill below.
Primary for 7 days, secondary for 14 days. Clarified very nicely. Bottled with corn sugar on 9/1/14.
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BCS Notes:
OG:1.056 FG: 1.016 ABV: 5.22 IBU: 23 COLOR: 12 SRM
Boil: 60 min Pre-Boil volume: 7 gal. Pre-Boil Gravity: 1.047
Original Grain Bill
7.9 lbs English Pale Ale Extract -or- 11 lbs British Pale Ale Malt
.50 lbs Aromatic
.50 lbs Crystal 40
.50 lbs Crystal 120
.25 lbs Special Roast
Spices-(boil time is 1 min).
1/2 tsp Cinnamon- ground, dry
1/4 tsp Ginger- ground, dry
1/8 tsp Nutmeg- ground, dry
1/8 tsp Allspice- ground, dry
If you are using pumpkin, fresh pulp is preferred. When using pumpkin in the boil, reduce the base malt by 2#, add 5# fresh pumpkin pulp and 1/2 # of rice hulls. To get the pulp, cut medium pumpkins in half and bake cut side down in a 300° oven until they are tender and the juices slightly caramelize on the pan. Add to mash (154°) and expect to lengthen the rest time to 90 min.This Recipe Has Not Been Rated
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