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10th Annual Great Pumpkin Ale
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Ever since the second year I started brewing (2003), I’ve brewed a pumpkin ale. It started when I was still brewing with a Mr. Beer kit and found a recipe for it. At the time, there weren’t many commercial pumpkin beers (the only one I could find at the time was Buffalo Bill’s). Ever since then, I’ve brewed my Great Pumpkin ale every year (and actually brewed a porter or stout version as well the last couple years). The recipe usually varies, depending upon what ingredients I have at hand, however, some things never change – like adding pureed pumpkin and spices both after the boil and in the secondary.
Great Pumpkin Ale 2012
21-A Spice, Herb, or Vegetable Beer
Author: Kevin Kozlen
Date: 9/16/2012
Size: 10.5 gal
Efficiency: 75.0%
Attenuation: 80.5%
Calories: 223.28 kcal per 12.0 fl oz
Original Gravity: 1.067 (1.026 – 1.120)
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Terminal Gravity: 1.013 (0.995 – 1.035)
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Color: 8.0 (1.0 – 50.0)
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Alcohol: 7.14% (2.5% – 14.5%)
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Bitterness: 19.0 (0.0 – 100.0)
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Ingredients:
2.0 lb (10.5%) Pale Ale Malt – added during mash
1 lb (5.3%) Crystal Malt 40°L – added during mash
2 lb (10.5%) Vienna Malt – added during mash
2.0 lb (10.5%) White Wheat Malt – added during mash
10.0 lb (52.6%) Pilsner DME – added during boil
2.0 lb (10.5%) Lactose – added during mash
1.5 oz (42.9%) Willamette (4.8%) – added during boil, boiled 60 m
1 oz (28.6%) Willamette (4.8%) – added during boil, boiled 30 m
2 tsp Irish Moss – added during boil, boiled 15 m
1.0 oz (28.6%) Fuggle (4.0%) – added during boil
2 tsp Cinnamon (ground) – steeped after boil
2 tsp Allspice – steeped after boil
2 tsp Nutmeg (ground) – steeped after boil
29 oz Pumpkin (canned) – steeped after boil
2.0 ea White Labs WLP090 San Diego Super Yeast
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
Notes
Mash temp of about 150F
Added spices and pumpkin after chilled to around 100F
Ended with about 9.5 gallons in fermenters
Gravity reading in the fermenter is brix=17 or 1.068
Started fermentation in basement at approximately 68F
Transferred each carboy over to the secondary after 2 weeks on top of: 1 large 29oz can of pure pureed pumpkin, 1 tsp each of cinnamon, nutmeg, allspice
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