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Perfect Pumpkin Ale

212 calories 27 carbs
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
51

Calories: 212 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created Sunday October 20th 2019
1.063
1.023
5.33%
15.36
13.74
n/a
 
Fermenting Now

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Fermentables
Amount Fermentable PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 54.4%
3 lb American - Munich - Light 10L3 lb Munich - Light 10L 33 10 23.3%
2 lb American - Aromatic Malt2 lb Aromatic Malt 35 20 15.5%
14 oz Belgian - CaraMunich14 oz CaraMunich 33 50 6.8%
12.88 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.55 oz Northern Brewer0.55 oz Northern Brewer Hops Pellet 7.8 Boil 90 min 15.36 100%
 
Mash Guidelines
Amount Description Type Temp Time
4.2 gal Fly Sparge 155 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
 
Other Ingredients
Amount Name Type Use Time
3 tbsp Saigon cinnamon - ground Spice Secondary 0 min.
8 oz Dark brown sugar Other Boil 90 min.
7 lb Pumpkin - roasted Other Boil 90 min.
1 tsp Ginger - fresh ground Spice Boil 5 min.
1 tsp Nutmeg - ground Spice Boil 5 min.
5 tsp Saigon cinnamon - ground Spice Boil 5 min.
3 lb Pumpkin-roasted Flavor Secondary 0 min.
3 tsp Vanilla extract Spice Secondary 0 min.
1 tbsp Allspice Spice Secondary 0 min.
2 tbsp Ginger - fresh ground Spice Secondary 0 min.
 
Yeast
- white labs wlp002
Amount:
2
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Pumpkin Prep:

You need to prepare the pumpkin a few days in advance of the brew day. Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long.

Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar.

Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor.

Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge.

On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. (As an aside, for those who are into sustainable brewing, the boiled pumpkin flesh makes excellent pies.)

To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag designed for fruit or a hop spider equipped with a paint-straining bag.



https://beerandbrewing.com/perfect-pumpkin-ale-recipe/

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-13 10:38 UTC
  • Snapshot Created: 2019-10-20 14:39 UTC
  • Link To Parent Recipe
Discussion about this recipe:
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Julienjul 11/11/2019 at 08:21pm
How much pumpkin is needed? Couldn't find it in the recipe!

Thanks!

Julien



Granero'd Homebrew 11/13/2019 at 12:28am



Granero'd Homebrew 11/13/2019 at 12:29am



Granero'd Homebrew 11/13/2019 at 10:41am
I used a total of 10 lb of pumpkin for this recipe, specifically I used 5 2lbs pie pumpkins. I roasted all 10lbs and put 7lbs in the boil and 3lbs in secondary.


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