- Recipe Type
- All Grain
- Yeast
- US-05
- Yeast Starter
- no
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.066
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 21.7
- Color
- 13.7 SRM
- Primary Fermentation (# of Days & Temp)
- 3 weeks @ 62-65
- Secondary Fermentation (# of Days & Temp)
- 3-4 weeks @ room temp (70)
- Tasting Notes
- Perfect balance between spice and drinkability.
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 52.83 %
3.00 lb Munich Malt (9.0 SRM) Grain 22.64 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 7.55 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 3.77 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.77 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 3.77 %
1.00 oz Cascade [7.50 %] (60 min) Hops 21.7 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.50 tbsp McCormick Pumpkin pie spice (Boil 15.0 min) Misc
60.00 oz Canned Pumpkin (Mash 60.0 min) Misc
0.75 lb Brown Sugar, Dark (50.0 SRM) Sugar 5.66 %
1 Pkgs Safale (DCL Yeast #S-05) Yeast-Ale
I'm very pleased with the results of this beer. Recipe was inspired by several postings in this forum. I was afraid it would be a little thin based on the FG, but it's actually perfect and aids in making it quite drinkable at 7%.
Here are my other instructions and tasting notes:
Mashed @ 154-156
60oz canned pumpkin. Spread out over cookie sheet. Baked at 300 for 1/2hr (until browns) then put in mash
1.5 tablespoon McCormick pumpkin pie spice and brown sugar @15min
8/22- 5.2g of wort collected, OG a little low. fermented in Better Bottle in swap cooler @65
8/30- gravity at 1.013. Taste is good, moderate spice and pretty clean. Slighy alchohol in the finish. Put into the fridge and set at 62 degrees
9/12- gravity at 1.012. Alcohol taste in finish faded. Transfered into a keg and conditioning for a few weeks.
10/5- put in kegerator and carbed at 30psi for 48hrs
10/7- clarity is very good and color is perfect. spices are present in smell and taste, but not overwhelming. One of the more drinkable, yet authentically "pumpkin pie" tasting, beers i've had. Most similar to DFH punkin' but more drinkable.
Could probably sub US-04 to get a little less attenuation and more body
3.00 lb Munich Malt (9.0 SRM) Grain 22.64 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 7.55 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 3.77 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.77 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 3.77 %
1.00 oz Cascade [7.50 %] (60 min) Hops 21.7 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.50 tbsp McCormick Pumpkin pie spice (Boil 15.0 min) Misc
60.00 oz Canned Pumpkin (Mash 60.0 min) Misc
0.75 lb Brown Sugar, Dark (50.0 SRM) Sugar 5.66 %
1 Pkgs Safale (DCL Yeast #S-05) Yeast-Ale
I'm very pleased with the results of this beer. Recipe was inspired by several postings in this forum. I was afraid it would be a little thin based on the FG, but it's actually perfect and aids in making it quite drinkable at 7%.
Here are my other instructions and tasting notes:
Mashed @ 154-156
60oz canned pumpkin. Spread out over cookie sheet. Baked at 300 for 1/2hr (until browns) then put in mash
1.5 tablespoon McCormick pumpkin pie spice and brown sugar @15min
8/22- 5.2g of wort collected, OG a little low. fermented in Better Bottle in swap cooler @65
8/30- gravity at 1.013. Taste is good, moderate spice and pretty clean. Slighy alchohol in the finish. Put into the fridge and set at 62 degrees
9/12- gravity at 1.012. Alcohol taste in finish faded. Transfered into a keg and conditioning for a few weeks.
10/5- put in kegerator and carbed at 30psi for 48hrs
10/7- clarity is very good and color is perfect. spices are present in smell and taste, but not overwhelming. One of the more drinkable, yet authentically "pumpkin pie" tasting, beers i've had. Most similar to DFH punkin' but more drinkable.
Could probably sub US-04 to get a little less attenuation and more body
