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
Boiling Time (Minutes): 60
IBU: 32.1
Color: 14.3
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14 - rack off of trub to clear
EDIT: This recipe has been changed to reflect improvements over the years. The original recipe was way too aggressively hopped.
Thunderstruck Pumpkin Ale
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) 13 IBU
0.25 tsp Irish Moss (Boil 10.0 min)
1 Pkgs 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 1-1/2 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.
