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Recipe Type: All Grain Yeast: US-05 Yeast Starter: no Additional Yeast or Yeast Starter: no Batch Size (Gallons): 5 Original Gravity: 1.065 Final Gravity: 1.017 IBU: 19.3 Boiling Time (Minutes): 60 Color: 12 Primary Fermentation (# of Days & Temp): 21 Secondary Fermentation (# of Days & Temp): 3 Tasting Notes: Just the right amount of residual sweetness to compliment the pumpkin pie spice This beer turned out great.

We've done pumpkin ales in the past but never this good. With a F.G. of 1.017 it has the perfect amount of sweetness to compliment the slight biscuit from the victory malt and the pie spices. Much to our delight (and surprise) it tastes awfully similar to Dogfish Head's Punkin' Ale. As expected with pumpkin ales, this was one hazy mother-effer! Gelatin was used in the very short secondary to clear it up before going in the keg. I'll post a pic as soon as I feel like dealing with my horrible camera... which should be enough time for the slight chill haze to settle!

Punkin' Ale
O.G. 1.065
F.G. 1.017
Efficiency: 70%
Color: 12 SRM
Bitter: 19.3 IBU


Grain bill
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 83.33 % 
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.33 % 
1.00 lb Victory Malt (25.0 SRM) Grain 8.33 % 
2 Large cans (29oz) Libby's pumpkin (no spices added) --- Bake at 350*F for 45-60 minutes (longer if you're at high elevation) let cool before adding to mash



Mash (batch sparge)
Single infusion, Medium body, No mash-out
24QT of 163*F water (step temp of 156)



Boil (60 minutes)
1.00 lb Brown Sugar (60 min)
1oz Hallertaur (4.8%) (60 min)
1.5 Tbs McCormicks Pumpkin Pie Spice (5 min)
1oz Hallertaur (4.8%) (5 min)



Yeast
2 Pkgs SafAle American Ale (Chico) (DCL Yeast #US-05)