Pumpkin Ale

an All Grain Strong Scotch Ale by scott

Fermentables

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

Hops

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

Yeasts

Name Lab/Product Attenuation
Safale S-04 Fermentis S-04 75.0%

Extras

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

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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