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Review this Pumpkin Ale Please

Discussion in 'Recipes/Ingredients' started by BucksPA, Feb 21, 2011.

 

  1. #1
    BucksPA

    Well-Known Member

    Posted Feb 21, 2011
    I'm helping a friend concoct a wedding pumpkin beer for his big date in September. We would like to do a small batch this upcoming weekend so we can work on it so he has a great pumpkin beer to serve for his wedding. He put his recipe together and I tweaked it. This is what we came up. Please let us know all your good and bad comments so we can learn from it. I personally don't enjoy pumpkin beers so HBT will serve better than I can.

    Cheers

    est. OG 1.065
    est. FG 1.015
    est. ABV 6.55%


    10 Gallon Batch

    Yeast: safale 05

    Grains:
    20 lb US 2-row
    2 lb Crystal 60
    2 lb Real Pumpkin (not from can)
    2 lb special roast
    1 lb. brown sugar, light

    Hops:
    2.5 oz Hallertauer 60 min
    1.0 oz Hallertauer 5 min
    1.0 oz Hallertauer 1 min

    Misc. Pumpkin Pie Spice (how much??)

    Total IBU's 30.9

    Single Infusion, medium bodied batch sparge. 60 Min Mash @ 154-155 for maltiness.

    I'm not sure about the hop schedule. 30.9 IBU's may be a little high, so maybe tone it down to 1.75 oz for 60 min and get ball park 20 IBU's or so.

    Again, I'm not big on pumpkin beers so your advice is better than mine. Needless to say, I've never brewed a pumpkin beer. We will caramelize the pumpkin and mash it. i understand it is debatable.

    thanks!
     
  2. #2
    dutch046

    Member

    Posted Feb 22, 2011
    Here is a pumpkin ale I made last year. The recipe is not mine but came from Mark Pasquinelli's Holiday Pumpkin Ale (Zymurgy, Vol31 No6 - Nov/Dec08). Turned out great!

    Holiday Pumpkin Ale
    Batch size 12 gallons
    Boil size 15.3 gallons
    Boil time 90 minutes

    Grain weight 30.25 pounds
    Efficiency 70%

    Original gravity 1.066
    Final gravity 1.022
    Alcohol (by volume) 5.7%
    Bitterness (IBU) 13
    Color (SRM) 16.1°L
    Yeast: White Labs WLP002 English Ale

    Grains/Extracts/Sugars: 30.25 pounds

    Maris Otter 38ppg, 4°L 16 pounds
    Munich (Light) 34ppg, 10°L 8 pounds
    Aromatic 36ppg, 35°L 4 pounds
    CaraMunich 34ppg, 50°L 1.25 pounds
    Dry Sugar - Brown 42ppg, 40°L 1 pounds

    Hops: 2.5 ounces

    Fuggles hops 4.6%, Pellet 2.5 ounces


    Infusion Mash: 70 minutes

    Strike Target 155°F 60 minutes (+0)
    Infusion Target 168°F 10 minutes (+60)
    Sparge 168°F

    Boil
    90 minutes

    Fuggles hops 4.6%, Pellet 2.5 ounces
    45 minutes (+45)

    Ferment
    21 days @ 65-68°F
    Rack to secondary 14 days (+7)

    Notes

    90 minute boil. 10# prepared neck pumpkin @ 90 minutes. 1# brown sugar @ 60 minutes. 2.5 oz. Fuggle 4.6% pellet hops @ 45 minutes. 6 tsp Saigon cinnamon @ 5 minutes. 2 tsp nutmeg, fresh ground @ 5 minutes. 2 tbls ginger root, fresh ground @ 5 minutes. Spices are added with 5 minutes left in boil and allowed to steep for an additional 5 minutes. 8 tsp vanilla (4 tsp per 5 gal) in secondary.

    Pumpkin is to be prepared the night prior: cube, sprinkle with brown sugar and roast @ 300 for 2-3 hours. Scoop out the flesh and store in the fridge. 3.5 oz. priming sugar per batch for lower carbonation levels.
     
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