Autumn Seasonal Beer Holy Gourd Pumpkin Ale

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hboiardt

Active Member
Joined
Jul 9, 2012
Messages
27
Reaction score
1
Location
Miami
Recipe Type
All Grain
Yeast
WLP 001
Yeast Starter
2L
Batch Size (Gallons)
5.5
Original Gravity
1.070
Final Gravity
1.010
Boiling Time (Minutes)
90
IBU
26
Color
17.7
Primary Fermentation (# of Days & Temp)
28 days, 65F
Tasting Notes
Spice in the nose, pumpkin in the mouth with a small spice kick at the end.
Hey all,

Just sharing a nice pumpkin ale recipe that I just kegged.

Enjoy!

Recipe Specifications
--------------------------
Boil Size: 7.55 gal
Post Boil Volume: 6.05 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.53 gal
Estimated OG: 1.063 SG
Estimated Color: 17.7 SRM
Estimated IBU: 25.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 76.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3 lbs 8.0 oz Pumpkin (3.0 SRM) Adjunct 1 20.0 %
1 lbs Rice Hulls (0.0 SRM) Adjunct 2 5.7 %
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 45.7 %
2 lbs 4.0 oz Biscuit Malt (23.0 SRM) Grain 4 12.9 %
2 lbs 4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 12.9 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 6 2.9 %
1.75 oz Fuggle [4.50 %] - Boil 60.0 min Hop 7 25.9 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
2.00 tsp Pumpkin Spice (Boil 0 mins) Spice 9 -
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 10 -


Mash at 152.0F for 60 min, ferment for 28 days at 65.0F

Notes:

Additional 2 tsp of Pumpkin Spice added after Primary

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IMAG0343.jpg
 
Hi there,
I plan to brew this recipe this weekend.

Did you put the pumpkin in the mash or the boil? And how did you prepare it?

Thanks for sharing!
 
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