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**Yuri_Rage** · 04-06-2007, 05:28 PM

Recipe Type: Extract
Yeast: WLP002 English Ale
Yeast Starter: Yes - at least 1L
Batch Size (Gallons): 5
Original Gravity: 1.053
Final Gravity: 1.015
IBU: 32.1
Boiling Time (Minutes): 60
Color: 14.3
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14 - rack off of trub to clear

6 Gallon Extract + Steeping Grains Recipe

Recipe current as of 14 Aug 2011
This recipe has been changed to reflect improvements over the years.
The final volume should be 6 gallons, not 5 as the data above indicates.
The IBUs should be 12-14, not 32.1 as the data above indicates.

6.25 lbs light DME
1 lbs Caramel/Crystal Malt - 60L
8.0 oz Biscuit Malt
4.0 oz Wheat, Flaked
60.00 oz Pumpkin, Canned (Boil 60.0 min)

.75 oz Goldings (5.0% AA 60.0 min) 13 IBU

0.25 tsp Irish Moss (Boil 10.0 min) or one Whirlfloc tablet

Yeast - English Ale (White Labs #WLP002) or Fermentis S-04

Spread the pumpkin on a cookie sheet and bake for 20-30 minutes at 350 degrees F before adding to the brew.

Steep the grains for 20-30 minutes at about 155°F.

During clearing stage, add a spice tea of 1 tsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile.

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.

**Yuri_Rage** · 09-15-2007, 10:15 PM

15 Gallon All Grain Recipe

Recipe current as of 14 Aug 2011
This recipe has been changed to reflect improvements over the years.

21.00 lb Pale Malt (2 Row)
5.00 lb Caramel/Crystal Malt - 60L
2.50 lb Biscuit Malt
1.00 lb Wheat, Flaked
180.00 oz Pumpkin, Canned (a dozen 15oz cans - baked on a sheet as described in the extract recipe, cooled, and added to the mash)

2.25 oz Goldings, East Kent [5.00 %] (60 min)

3 Tablets Whirlfloc (Boil 10.0 min)

Yeast - English Ale (White Labs #WLP002) or Fermentis S-04

Single infusion mash at 158° F for 45-60 mins
Mash out at 168°F
Sparge with 178°F water to collect 17.5g of wort
Boil 60 mins

Est OG: 1.057
Est FG: 1.018
Est ABV: 4.99 %
Bitterness: 13.0 IBU
Est Color: 14.2 SRM

During clearing stage, add a spice tea of 1/2 tbsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile.

There will be several inches of trub almost regardless of how you try to contain the pumpkin. Your yield may be slightly less than 15 gallons.

**Yuri_Rage** · 09-15-2007, 10:15 PM

READ THIS, TOO!

Notes current as of 26 Sep 2011

A few notes about spices and how to use them. I strongly prefer Pampered Chef Cinnamon Plus as the only spice addition. However, I wouldn't be too hesitant to use another brand of pumpkin pie spice or a mixture of any/all of the following: cinnamon, nutmeg, allspice, mace, orange peel, cloves, ginger. I prefer cinnamon and allspice as the primary flavors.

I use ground spices rather than whole sticks or seeds. The flavors develop almost instantly when dry, ground spices are added to 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 (which is disproportionate on purpose - again, a little goes a long way).

I've added the spices at flameout, when racking for clearing (yeah, I mean "secondary" - I simply despise that term!), or even when kegging. The results are remarkably similar. The later in the process that you add the spices, the stronger and fresher/sharper 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 cup of near boiling water, cool, and add the whole thing. Don't strain 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.

I hope this clears up some of the PAGES of questions that follow!

ohiobrewtus · 09-16-2007, 12:41 AM

Sounds like a solid brew, Yuri. I'm going to have to go pick up a pumpkin brew soon and see if I like it. If I do I'll scale back your recipe to 5 gal and go to town.

mr x · 09-18-2007, 08:35 PM

Did you have any luck scaling this to a 5 gallon batch? I halved the numbers and put them in BeerSmith, but that didn't do it. O.G still way high.

**Yuri_Rage** · 09-18-2007, 08:40 PM

BeerSmith will scale the recipe for you. There's a button at the top expressly for that purpose.

mr x · 09-18-2007, 08:44 PM

Aha.....I'll try that. Thanks!!

Did/would you add pumpkin as a misc item in the program?

**Yuri_Rage** · 09-18-2007, 09:00 PM

Quote:

Originally Posted by mr x

Did/would you add pumpkin as a misc item in the program?

Yup. If you have trouble adding pumpkin to the program, just divide 180oz by 3 to get 60 oz (4 cans) for a 5 gallon batch.

mr x · 09-18-2007, 09:12 PM

Looking good now. When do you add the pumpkin to the boil?

**Yuri_Rage** · 09-18-2007, 09:26 PM

The beginning.