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Old 12-15-2008, 03:58 AM   #1
Apr 2008
Berkley, MI
Posts: 491
Liked 4 Times on 3 Posts

Recipe Type: All Grain   
Yeast: wyeast 1098   
Batch Size (Gallons): 4   
Original Gravity: 1.057   
Final Gravity: 1.014   
IBU: 21   
Boiling Time (Minutes): 90   
Color: 13   
Primary Fermentation (# of Days & Temp): 21 days at 62*F   
Tasting Notes: Tastes very cimilar to Buffalo Bill's Brewery Pumpkin Ale   

I based this recipe off of the pumpkin ale recipe in Zymurgy. I added some victory, changed some of the percentages of the grains, and changed the spices a little bit. It happened to turn out as a very close clone of a pumpkin ale by Buffalo Bill's Brewery. It is a little less spicy than that pumpkin ale, which I prefered.

Please note 5 gallon boil for a 4 gallon batch. Weird, I know, but 5 gallons takes up too many bottles for me to brew on a regular basis.

5.00 lbs Marris Otter
2.5 lbs Munich (dark)
.5 lbs Belgian Aromatic
.25 lbs American Victory
.5 lbs Brown Sugar @ 45 minutes
.5 lbs CaraMunich

1 Oz Fuggles (4.0 AA) at 45 mins

2 tsp cinnamon
.5 tsp nutmeg
.5 tsp ground clove

1/3 cup priming sugar

4 lbs canned pumpkin roasted for 1 hour at 350*F with 1/2 cup brown sugar and a light dusting of cinnamon and nutmeg, maybe a 1/2 tsp. of each.

Mashed via the B.I.A.B. method at 154*F for 60 minutes and then ramped up to 170*F. Had enough wort for a 5 gallon boil. Add roasted pumpkin for the complete boil. Add spice mix at 1 minute remaining.

Ended up with 4 gallons of wort to ferment and 3.5 gallons at the end of fermentation because of all of the pumpkin junk at the bottom of the carboy.

Let sit in bottles for 3-4 weeks and it is good to go!

Going to make this again for sure. One of the first beers that I have made that I actually want other people to try.

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Old 07-11-2009, 07:20 PM   #2
Apr 2008
Berkley, MI
Posts: 491
Liked 4 Times on 3 Posts

Some flavor took over this beer as it aged. I am going to cut all of the spices in half next time.
Element Brewing

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