El_Horno's Pumpkin Ale

Christmas/Winter Specialty Spiced Beer by Spencer Horn

Type Partial Mash
Batch size 5.0 gal
Boil time 60 min
Efficiency 75.0%

Fermentables

Name Amount Use PPG
Vienna Malt Simpson's 1.0 lb Steep 36
Caramel Malt 40L Briess 0.5 lb Steep 34
Toasted, Malted Wheat 0.5 lb Steep 25
Butternut Squash 9.5 lb Boil 0
briess cbw sparkling amber liquid extract 6.37 lb Boil 35

Hops

Name Amount Time Use Form AA
Mount Hood United States 1.0 oz 60 min Boil Leaf 6.0%
Cascade New Zealand 1.0 oz 10 min Boil Leaf 5.5%

Yeasts

Name Lab Attenuation Temp
American Ale II 1272 Wyeast 74.0% 60°F – 72°F

Extras

Name Amount Time Use
Maple Syrup 8.0 oz 60.0 min Boil
Brown Sugar 16.0 oz 60.0 min Boil
Ginger Root (Fresh) 0.2 tsp 5.0 min Boil
Allspice 0.2 tsp 5.0 min Boil
Vanilla Extract 0.5 tsp 5.0 min Boil
Nutmeg (Ground) 0.2 tsp 5.0 min Boil
Cinnamon Sticks 0.2 tsp 5.0 min Boil
Ginger Root (Fresh) 0.2 tsp 5.0 min Boil

Notes

Night before brew day I baked between 8 and 10 lbs butternut squash, removed and stored flesh.

Brew day, brought 3 gallons of water to 160~ F added butternut squash and let sit at 160~ F for 30 mins

Strained out squash so that I was left with butternut squash water and steeped 1 pound of Vienna malt, .5 pound of crystal malt, and .5 pound of malted wheat in the squash water at 160~ F for 30 mins.

Added 3.3 lbs of Briess Golden LME and brought to a boil and added 1 oz Mt Hood hops, let boil for 15 mins and added 3.3 lbs more of Briess Golden LME and 1 cup of brown sugar let boil for 30 additional mins (total boil 45 mins)

Added 1 oz cascade hops, .5 tsp vanilla, and about 1 tsp (total combined) of hand ground spices (Allspice, nutmeg, ginger, cinnamon) let boil for 15 mins.

Cooled/Topped off wart to 72~ F @ 5 gallons, strained and aerated tossed in primary, and pitched Wyeast 1272.

OG - 1.052

  • Brewed on September 03, 2012

    No Measurements...