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Colonial Pumpkin Ale

Method: All Grain
Style: Pumpkin Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 6.21 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 168 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/down-derry-down-colonial-pumpkin-ale/

Created: Wednesday September 29th 2021

Original Gravity:

1.052

Final Gravity:

1.005

ABV (standard):

6.3%

IBU (tinseth):

22.8

SRM (morey):

10.3

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.50 lb	Briess - Pale Ale Malt 2-Row7.5 lb Pale Ale Malt 2-Row	36.8	3.5	66.3%
1.50 lb	Briess - Ashburne® Mild Malt1.5 lb Ashburne® Mild Malt	36.34	5.3	13.3%
12 oz	Muntons - Amber Malt12 oz Amber Malt	35	22	6.6%
12 oz	American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L	34	40	6.6%
8 oz	American - White Wheat8 oz White Wheat	40	2.8	4.4%
4 oz	Briess - Special Roast4 oz Special Roast	33	40	2.2%
1 oz	Rice Hulls1 oz Rice Hulls	0	0	0.6%
181 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Fuggles1 oz Fuggles Hops	Leaf/Whole	4.5	Boil	60 min	14.1	44.4%
0.75 oz	East Kent Goldings0.75 oz East Kent Goldings Hops	Leaf/Whole	5	Boil	20 min	7.11	33.3%
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Leaf/Whole	5	Boil	5 min	1.56	22.2%
2.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Fuggles (Leaf/Whole)	14.1	44.4%
1.25 oz	East Kent Goldings (Leaf/Whole)	8.67	55.5%
2.25 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	Infusion	--	152 °F	90 min
	Sparge	--	170 °F	10 min
Starting Mash Thickness: 1.7 qt/lb

Yeast

Lallemand - Belle Saison

Amount:	1 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Low
Optimum Temp:	59 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.35 Volumes

Target Water Profile

Webster Gregg Report

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Place pumpkin halves cut side down in a large roasting pan with the chopped parsnips nestled in the hollows where the pumpkin innards had been. Add about 1/4″ (6 mm) water to the roasting pan. Bake at 300°F (150°C) for about one hour. Remove from oven and let cool to room temperature. Scrape pulp from pumpkin rind, mash parsnip pieces, and set aside.

Heat strike water to achieve a mash rest temperature of 152°F (67°C) and add to mash tun. Add pumpkin, parsnips, and rice hulls. Stir well. Mash in grains. Rest at 152°F (67°C) for 90 minutes.

While the mash rests, lightly toast the walnuts at 325°F (163°C) for about 12 minutes. Let nuts come to room temperature and crush in a paper bag (this will help remove some of the oils). Set aside.

Lauter and sparge to collect 6.5 gal. (24.6 L) of wort. Boil 90 minutes, adding hops, walnuts, and Whirlfloc as indicated above. Chill to desired fermentation temperature, pitch yeast, and ferment until specific gravity stabilizes at or near 1.009 (2.3°P). Bottle or keg.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-11-13 18:12 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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