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Great Pumpkin Ale 2011 Recipe
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I brewed this beer tonight. I wasn’t planning to brew a pumpkin beer, which would have broken my streak, but I didn’t have ingredients to brew what I was planning to brew next. Ever since the second year I started brewing, 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 2011
21-A Spice, Herb, or Vegetable Beer
Author: Kevin Kozlen
Size: 7.76 gal
Efficiency: 65.0%
Attenuation: 75.0%
Calories: 216.3 kcal per 12.0 fl oz
Original Gravity: 1.065 (1.026 – 1.120)
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Terminal Gravity: 1.016 (0.995 – 1.035)
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Color: 12.8 (1.0 – 50.0)
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Alcohol: 6.39% (2.5% – 14.5%)
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Bitterness: 35.0 (0.0 – 100.0)
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Ingredients:
13.7 lb Canadian 2-Row Malt
6.8 oz Crystal Malt 40°L
9.1 oz Crystal Malt 20°L
1.0 lb Munich 10L Malt
2.0 lb Biscuit Malt (Mout Roost 50)
3.0 lb White Wheat Malt
.7 lb Dry Wheat
15 oz Pumpkin (canned) – added during mash
.5 oz Chinook (11.5%) – added during boil, boiled 60 min
1 oz Willamette (4.8%) – added during boil, boiled 60 min
1 oz Willamette (4.8%) – added during boil, boiled 30 min
1.5 tsp Irish Moss – added during boil, boiled 15 min
.5 oz Willamette (4.8%) – added during boil, boiled 5 min
1.5 tsp Cinnamon (ground) – steeped after boil
1.5 tsp Allspice – steeped after boil
1.5 tsp Nutmeg (ground) – steeped after boil
29 oz Pumpkin (canned) – steeped after boil
2.0 ea White Labs WLP090 San Diego Super Yeast
Notes
Mashed in with 8 gallons of Bloomington water.
Strike water was about 167F and hit mash temp of about 153F
Mashed for 3 hours
Sparged with 4.5 gallons of Bloomington water.
Started boil with approximately 9.8 gallons of wort, preboil gravity – brix=15.4 or 1.061
Added spices and pumpkin after chilled to around 100F
Ended with about 7.25 gallons in fermenters
Gravity reading in the fermenter is brix=15.9 or 1.065
Started fermentation in basement at approximately 68F
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