Pumpkin Ale

IBU !16


ESB yeast 1968 wyeast
Ca 50 ppm, Mg 7 ppm, Na 12 ppm, Cl 55 ppm, SO4 55 ppm, HCO3 23 ppm

5 lb. (2.27 kg) roasted butternut squash @ 60 min
1 tablet Whirlfloc @ 5 min
8 oz. (227 g) lactose @ 5 min
1 tsp. ground cinnamon @ 5 min
0.5 tsp. ground ginger @ 5 min
0.5 tsp. ground allspice @ 5 min
0.05 tsp. ground clove @ 5 min
0.5 tsp. ground nutmeg @ 5 min
1 tsp. ground cinnamon in keg
0.5 tsp. ground ginger in keg
0.5 tsp. ground allspice in keg
0.05 tsp. ground clove in keg
0.5 tsp. ground nutmeg in keg
1 Madagascar Bourbon vanilla bean, split and scraped, in keg
2 g yeast nutrient @ 5 min


IBU: 16

SRM: 12

Directions:
This recipe is intended to be “pumpkin pie in a glass.” The combination of malts provides the sweet, crackery crust; butternut squash provides more “pumpkin” flavor in beer than canned or even fresh pumpkin; the spices give classic pumpkin-pie flavor; and lactose and vanilla supply body, subtle sweetness, and the perception of the whipped cream on top. Cube and roast 5 lb. (2.27 kg) butternut squash sprinkled with a few tablespoons of brown sugar at 350°F (176.7°C) until caramelized and soft, about 1 hour. Treat water with lactic acid to achieve a 5.2 mash pH. Mash at 155°F (68°C) for about 60 min. Run off and sparge as usual. Add butternut squash to the boil in a nylon bag and boil for 60 min. At end of boil, remove squash and add kettle spices, lactose, and Whirlfloc. Chill, aerate well and ferment in low 60s °F (16–18°C). At kegging, add remaining spices and the split, scraped vanilla bean—vanilla and spices are added directly to the keg, so use a bag or a dip tube screen if needed. The keys to making a standout beer are to use fresh spices, a high quality vanilla bean, and a larger pitch of yeast than you think you need.