Pumpkin Ale
Spice, Herb, or Vegetable Beer

Type: All Grain

 Date: 10/25/2007

Batch Size: 5.00 gal

 Brewer:
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 59.4
Taste Notes:

Ingredients

Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 66.7 %
2.00 lb Caramel Pils (6.0 SRM) Grain 16.7 %
1.00 lb Wheat Malt, Dark (9.0 SRM) Grain 8.3 %
1.50 oz Fuggles [4.50%] (60 min) Hops 21.3 IBU
0.50 oz Fuggles [4.50%] (5 min) Hops 1.4 IBU
0.50 items Pumpkin (Mash 90.0 min) Misc  
1.00 items Nutmeg (Mash 60.0 min) Misc  
1.00 items Nutmeg (Primary 7.0 days) Misc  
2.00 items Cinnamon Stick (Boil 15.0 min) Misc  
2.00 items Cinnamon Stick (Secondary 14.0 days) Misc  
2.00 items Nutmeg (Boil 15.0 min) Misc  
2.00 tbsp Vanilla Extract (Secondary 14.0 days) Misc  
1.00 lb Molasses (80.0 SRM) Sugar 8.3 %
1 Pkgs American Ale II (Wyeast Labs #1272) [Starter 125 ml] Yeast-Ale  

Beer Profile

Est Original Gravity: 1.055 SG

 Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.4 % Actual Alcohol by Vol: 5.6 %
Bitterness: 22.7 IBU Calories: 244 cal/pint
Est Color: 13.6 SRM Color:

Color

Mash Profile
Mash Name: Single Infusion, Full Body Total Grain Weight: 11.00 lb
Sparge Water: 2.23 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 13.75 qt of water at 170.5 F 158.0 F 90 min
Mash Out Add 5.50 qt of water at 196.6 F 168.0 F 10 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes
Since I am doing all grain now, I decided to place a third in the mash, a third in the boil and the remainder inthe primary. I took a nice 16 inch pumpkin, cleaned it, and cut it into one inch cubes and tossing the skins. First of all, have you ever tried to cut an entire pumpkin into 1 inch cubes? It’s a bitch and luckily I started a couple of nights before. From there, I took a third of the raw pumpkin and ziploc’d it up in the freezer to keep for the boil. I then backed another third and boiled the final third. When I baked the one batch, I noticed that the pumpkin lost alot of mass with all of the evaporating water. However, this time I made sure to bake it at 375 for 2 hours when it came out, there was no raw pumpkin left. The third I boiled was really out of necessity as I just didn’t have enough time to bake it up that night. On brew day, I took the boiled up pumpkin and baked it about an hour, enough for the pieces to just start caramelizing a bit. This batch I put in the mash. The rest of the brew day was straightforward with the thawed raw pumpkin going into the boil and the baked batch from the first night being boiled for 15 minutes, cooled down in the fermenter and then adding the wort into the fermenter on top.