Scott Alfter's BrewBlog > BrewBlogs > Pumpkin Ale [Spice, Herb, or Vegetable Beer]

Pumpkin Ale

Specifics

Style:

Spice, Herb, or Vegetable Beer — BJCP Style Information

Category:	Spice/Herb/Vegetable Beer
Number:	21A

A harmonious marriage of spices, herbs and/or vegetables and beer. The key attributes of the underlying style will be different with the addition of spices, herbs and/or vegetables; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination.

Commercial Examples: Alesmith Speedway Stout, Founders Breakfast Stout, Traquair Jacobite Ale, Rogue Chipotle Ale, Young’s Double Chocolate Stout, Bell’s Java Stout, Fraoch Heather Ale, Southampton Pumpkin Ale, Rogue Hazelnut Nectar, Hitachino Nest Real Ginger Ale, Breckenridge Vanilla Porter, Left Hand JuJu Ginger Beer, Dogfish Head Punkin Ale, Dogfish Head Midas Touch, Redhook Double Black Stout, Buffalo Bill's Pumpkin Ale, BluCreek Herbal Ale, Christian Moerlein Honey Almond, Rogue Chocolate Stout, Birrificio Baladin Nora, Cave Creek Chili Beer.

OG	FG	ABV	Bitterness	Color (SRM/EBC)
Varies	Varies	Varies	Varies	Varies

Click for more information about Spice, Herb, or Vegetable Beer from the BJCP website.

Brew Date:

September 22, 2007

Yield:

5 gallons

Color (SRM/EBC):

12.2/24

Bitterness (Calc):

24.3 IBU (Rager)

BU/GU:

0.39

Calories:

208 (12 ounces)

Conditioning:

Keg

ABV:

6.4%

ABW:

OG:	1.063
OG (Plato):	15.44° P
Target OG:	1.063
FG:	1.015
FG (Plato):	3.82° P
Target FG:	1.015
Real Extract:	5.92° P
App. Atten.:	75.2%
Real Atten.:	61.6%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

10.00 pounds

Pale Malt (2 Row) US

87% of grist

1.50 pounds

German CaraMunich Malt II

Color (L):	42-50 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers.

13% of grist

11.50 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.31 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	5.5 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.3 gallons (boil evaporation)
Grain Amount:	11.5 pounds
Grain Absorbtion:	2.4 gallons
Total Water Needed:	8.2 gallons	5.5 gallons (runoff) + 2.4 gallons (grain absorbtion) + .25 gallons (equip. loss)
Mash Water Needed:	3.8 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	4.4 gallons	8.2 gallons (total water) – 3.8 gallons (mash water)

)

100% of grist

Adjuncts

4.25 pounds

Pumpkin, Roasted

Non-Fermentables

1 tbsp

pH 5.2 Stabilizer @ 0 minutes

Hops

1.00 ounces

Mount Hood

Region:	United States
AAU Range:	3 - 8%
Notes:	Mild, clean aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker, Liberty, Tettnang
Example:	Lager, Pilsner, Bock, Wheat; Anderson Valley High Rollers Wheat Beer, Portland Ale

4% @ 60 minutes
Type: Aroma
Use: Boil

4 AAUs

0.50 ounces

Mount Hood

Region:	United States
AAU Range:	3 - 8%
Notes:	Mild, clean aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker, Liberty, Tettnang
Example:	Lager, Pilsner, Bock, Wheat; Anderson Valley High Rollers Wheat Beer, Portland Ale

4% @ 5 minutes
Type: Aroma
Use: Boil

2 AAUs

0.50 ounces

Mount Hood

Region:	United States
AAU Range:	3 - 8%
Notes:	Mild, clean aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker, Liberty, Tettnang
Example:	Lager, Pilsner, Bock, Wheat; Anderson Valley High Rollers Wheat Beer, Portland Ale

4% @ 30 minutes
Type: Aroma
Use: Boil

2 AAUs

2.00 ounces

Total Hop Weight

8 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	California Ale
Manufacturer:	White Labs
Product ID:	WLP001
Type:	Ale
Flocculation:	High
Attenuation:	76%
Temperature Range:	68–73°F
Amount:	35 ml

Equipment Profile

8-gallon turkey fryer, 40-qt Igloo Cube

Batch Size:	5 gallons	Boil Volume:	6.25 gallons
Evaporation Rate:	20% per hour	Mash Tun Dead Space:	.25 gallons
Efficiency:	75%	Mash Tun Weight:	6 pounds
Hop Utilization:	100%	Mash Tun Volume:	10 gallons
Loss:	.25 gallons	Mash Tun Specific Heat:	.3 Cal/gram per °C

Water Profile

Burton / 2

Calicum:	134 ppm
Bicarbonate:	70 ppm
Sulfate:	319 ppm
Chloride:	18 ppm
Sodium:	15 ppm
Magnesium:	31 ppm
PH:	8.3%

Special Procedures

Quarter two pie pumpkins with a cleaver or other suitable large, heavy knife, clean out the seeds and stringy bits, and roast for 90 minutes at 375°. Peel the skins off, pulp up in a blender or food processor, and add to the mash. While fermenting, add 1 tbsp cinnamon, 1/2 tbsp nutmeg, and 1/2 tbsp clove to 2 shots of vodka. Shake well, cover with plastic wrap, and set aside. After fermentation is complete and the beer is in the keg, decant the infused vodka into the keg. Brew with distilled or RO water. Add these salts to the boil: 6.5 g CaSO₄ 6.0 g MgSO₄ 1.0 g NaHCO₃ 1.0 g CaCl₂ 1.5 g CaCO₃

Quarter two pie pumpkins with a cleaver or other suitable large, heavy knife, clean out the seeds and stringy bits, and roast for 90 minutes at 375°. Peel the skins off, pulp up in a blender or food processor, and add to the mash.

While fermenting, add 1 tbsp cinnamon, 1/2 tbsp nutmeg, and 1/2 tbsp clove to 2 shots of vodka. Shake well, cover with plastic wrap, and set aside. After fermentation is complete and the beer is in the keg, decant the infused vodka into the keg.

Brew with distilled or RO water. Add these salts to the boil:

6.5 g CaSO₄

6.0 g MgSO₄

1.0 g NaHCO₃

1.0 g CaCl₂

1.5 g CaCO₃

Fermentation

Primary:	10 days @ 70° F
Secondary:	2 days @ 40° F
Age:	7 days @ 38° F

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Brew Status

Grocery-Store Cyser

On Tap