Pumpkin Ale

an All Grain, Strong Scotch Ale by scott No Reviews

Fermentables Efficiency: 75.0 % Batch size: 5.5 gal

Fermentable Amount Use PPG Color
Crisp Finest Maris Otter Ale Malt
11.0 lb 59 % Mash 38 3  °L
Briess Munich Malt 20L
5.0 lb 27 % Mash 34 20  °L
Briess 2-Row Caramel Malt 40L
2.0 lb 10 % Mash 34 40  °L
Brown Sugar, Dark
0.5 lb 2 % Mash 46 50  °L

Hops Boil time: 60 min

Hop Amount Time Use Form AA
Chinook (US) 1.0   oz 60  min Boil Pellet 13.0%
Chinook (US) 0.5   oz 15  min Boil Pellet 13.0%
Cascade (US) 0.5   oz 5  min Boil Pellet 5.8%

Yeasts

Name Lab/Product Average Attenuation
Safale S-04 Fermentis S-04 70.0%

Extras

Name Amount Time Use
Irish Moss 1.0 tsp 15.0 min Boil Boil

Fermentation

Primary
7 days
Secondary
N/A
Conditioning
10 days
Grain to Glass
17 days

Notes

I use about 4 pounds of small pie pumpkins, cut into wedges (about 8 wedges per pumpkin), with the stems and seeds removed. Place these in a roasting pan with about a cup of water; this will keep the pumpkin from burning while roasting.

Roast pumpkin at 450F for 15 minutes, then lower oven temp to 350F and roast until tender. Deglaze roasting pan w/2 cups water and reserve. Add warm pumpkin to mash, along with 1-2 pounds of rice hulls to avoid stuck sparge.

In the boil, I actually used 12.75 ounces of maple syrup, not brown sugar, but BrewToad doesn't have that ingredient yet.

Also, I used Calypso hops (12.8% AA) and not Chinook, but BrewToad doesn't have Calypso yet.

Add the reserved pumpkin-flavored jus immediately after flameout.

Cool, pitch, and ferment at 68F.

After primary fermentation, rack to secondary and add the following spices:

  • half an ounce of cinnamon stick, broken into pieces
  • 2 vanilla beans, roughly chopped
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 tsp ground allspice
  • 1/2 tsp ground ginger

"Dry spice" for at least a week. Carbonate to 2.2 volumes CO2, and condition for at least 2 weeks prior to drinking. This is a big beer that will improve with age.

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