Pumpkin Ale
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Batch Size (gallons) | 5 | ||||||||||||||||
Efficiency | 75% | ||||||||||||||||
Recipe type | All Grain | ||||||||||||||||
Style | 21A. Spice, Herb, or Vegetable Beer | ||||||||||||||||
Original Gravity | 1.057 | ||||||||||||||||
Final Gravity | 1.014 | ||||||||||||||||
ABV | 5.64% (basic) / 5.64% (advanced) [what's this?] | ||||||||||||||||
IBU | 13 | ||||||||||||||||
Color | 14 SRM | ||||||||||||||||
Boil Time | 60 min | ||||||||||||||||
Yeast | Wyeast 1056 (American Ale) | ||||||||||||||||
Fermentables |
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Hops |
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Directions | Note the following other ingredients:
Mash at 156° F for one hour, sparge per your setup to collect ~6.5 gallons wort. During your mash your pumpkin should be in the oven roasting. (optional) Toss your cubed pumpkin in brown sugar and spices. Toss your hops, boil for an hour, and kill it. I toss my spices in at flameout. (Editor: Recipe for Spice Blend): My spice blend is a mix of one tablespoon of cinnamon, one teaspoon of ginger, one teaspoon of nutmeg, and a quarter teaspoon of cloves. | ||||||||||||||||
Fermentation notes | After primary fermentation, I secondary my pumpkin ale for one week with a fair amount (I do 2.5 pounds) of roasted, caramelized pumpkin. I feel this is the step that really puts the 'true' pumpkin flavor into my beer; along with discovering biscuit malt in 1995, I credit it as turning a good pumpkin ale into a great one. This is also where you use the molasses and maple syrup mentioned in the ingredients; toss them into a hot pan with your roasted pumpkin to candy. You can skip the secondary (or split off a gallon or two to try it on a smaller scale) if you find it unconvincing. | ||||||||||||||||
Credits | This recipe belongs to /u/rrrx at reddit. This is reposted here with permission. |
This all grain Spice, Herb, or Vegetable Beer homebrew recipe was submitted by homebrewdad.