10th Annual Great Pumpkin Ale

Great Pumpkin Ale 2010
Great Pumpkin Ale 2009
Great Pumpkin Ale 2008
RIP Stout Russian Imperial Pumpkin

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

BeerTools Pro Color Graphic

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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Russian Imperial Pumpkin R.I.P. Stout

RIP Stout Russian Imperial PumpkinFor the last several years, I’ve been brewing my regular Great Pumpkin Ale, along with a different pumpkin beer.  Sometimes it’s a pumpkin porter or a pumpkin brown ale.  The last 2 years, I’ve been brewing my regular Russian Imperial Stout recipe with the same pumpkin and spice regimen I use in my Great Pumpkin ale.

I’ve been amazed at how great it has turned out.  The chocolate and coffee flavors from the Russian Imperial recipe mix very nicely with the pumpkin and spice flavors.  It’s one that I’m very proud of, and hope to brew it again this coming fall… and besides, you can’t beat the name – Russian Imperial Pumpkin™ or R.I.P. Stout™.

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Great Pumpkin Ale 2011 Recipe

Great Pumpkin Ale 2009
Great Pumpkin Ale 2010
Great Pumpkin Ale 2008
RIP Stout Russian Imperial Pumpkin

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

BeerTools Pro Color Graphic

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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