Batch 172 Thunderstruck Pumpkin Ale 
All Grain Recipe
Submitted By: fbellanca (Shared)
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| Brewer: Frank & Ken | |
| Batch Size: 9.00 gal | Style: Spice, Herb, or Vegetable Beer (21A) |
| Boil Size: 11.53 gal | Style Guide: BJCP 2008 |
| Color: 13.9 SRM | Equipment: Franks New Equipment |
| Bitterness: 14.1 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.4° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, Two Stage |
| ABV: 5.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.80 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
1 |
| 1 lbs 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
2 |
| 12 lbs 8.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
3 |
| 3 lbs 4.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
4 |
| 1 lbs 12.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
5 |
| 1 lbs 8.00 oz |
Biscuit Malt (23.0 SRM) |
Grain |
6 |
| 12.00 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
7 |
| 4.00 items |
Pumpkin, Canned (Mash 60 min) |
Misc |
8 |
| 1.50 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
9 |
| 1.80 items |
Wort Chiller (Boil 15 min) |
Misc |
10 |
| 2.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
11 |
| 1.80 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
12 |
| 1.8 pkgs |
London Ale Yeast (Wyeast Labs #1028) |
Yeast |
13 |
Taste Notes
Next time, we shoud add Cara Pils or Cara Foam to improve head retention. Also use spiced pumpkin in the mash.
Recipe Type: All Grain
Yeast: WLP002 English Ale
Yeast Starter: Yes - at least 1L
Batch Size: 5 - 6 Gallons
OG: 1.053
FG: 1.015
IBU: 12 - 14
Boiling Time: 60 Minutes
Color: 14.3
Primary Fermentation: 7 days
Secondary Fermentation: 14 daysNotes
Next time, we want to substitute Wilamette hops and American Ale Yeast (I or II) to give this beer a more "American" design.
This recipe is Yuri Rage's which I gleened from HomeBrewTalk.com on 5/27/12 and simply placed here on BeerSmith. The thread had over 185,000 views, 870 replys, and a 5 star rating. The recipe has over 4300 hits on Google, YouTube videos, and numerous blogs.
Spread the pumpkin filling on a cookie sheet and bake for 30 minutes @ 350 degrees F before adding to the mash.
During the Secondary Fermentation (clearing stage) add a spice tea of 1 tsp "Pampered Chef Cinnamon Plus" Steep spices in 1 cup of hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve your desired taste.
There will be several inches of trub almost regardless of how you try to contain the pumpkin. Your yield may be slightly less than 5 gallons.
I use ground spices rather than whole sticks or seeds. The flavors develop almost instantly when dry, ground spices are added to the 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.
I've added the spices at flameout = clearing = secondary fermentation or even when kegging. The results are remarkably similiar. The later in the process that you add the spices, the stronger and fresher 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 coup of near boiling water, cool, and add the whole thing, don't stain 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.This Recipe Has Not Been Rated
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