I know it's early...... Really early. But I want this to have plenty of time to mellow out. I have a few "patrons" excited that I'm making pumpkin beer this year, I don't want to disappoint. I am aiming for a 10% ABV, I want to brew it at the end of this month and drinking it about mid oct. I think a 3 1/2 month rest should be enough time for all the spices and ABV to blend. So lets start with the recipe.
Pumpkin Ale
Thanx in advance.
Pumpkin Ale
As you can see there is A LOT of pumpkin. But the supermarket produce lady said they wont get the pumpkins untill oct, and then only have them for that month. I'm sure I can find some canned pumpkins but would rather use the real thing. What do you guys think about sweet potatoes in the pumpkins place. I've search the forum and people seem to be split. Do you think 3 1/2 months is a long enough rest for everything to mellowA ProMash Recipe Report
BJCP Style and Style Guidelines
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21-B Spice/Herb/Vegetable, Christmas/Winter Specialty
Min OG: 1.030 Max OG: 1.100
Min IBU: 2 Max IBU: 100
Min Clr: 2 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 18.00
Anticipated OG: 1.095 Plato: 22.59
Anticipated SRM: 16.0
Anticipated IBU: 23.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.080 SG 19.44 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
83.3 15.00 lbs. Pale Ale Malt (2 Row) France 1.039 2
8.3 1.50 lbs. Crystal 80L 1.033 80
4.2 0.75 lbs. Toasted Malt(2-row) America 1.033 30
4.2 0.75 lbs. Clover Honey Generic 1.035 0
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Magnum Whole 14.00 23.4 60 min.
1.00 oz. Fuggle Whole 4.75 0.0 10 min.
0.50 oz. Willamette Whole 5.00 0.0 Dry Hop
Extras
Amount Name Type Time
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8.00 Lbs Pumpkin Other 60 Min.(mash)
0.25 Oz Ginger Root Spice 10 Min.(boil)
5.00 Unit(s)Allspice Berries Spice 10 Min.(boil)
1.00 Unit(s)Cinnamon Stick Spice 10 Min.(boil)
4.00 Unit(s)Cloves Spice 10 Min.(boil)
1.00 Tsp Nutmeg Spice 10 Min.(boil)
Yeast
White Labs WLP001 California Ale
Mash Schedule
Protein Rest Temp : 122 Time: 20
Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 170 Time: 5
Thanx in advance.