Scott Alfter's BrewBlog > Recipes > 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.

Yield:

5 gallons

Color (SRM/EBC):

12.2/24

Bitterness (Calc):

24.3 IBU (Rager)

BU/GU:

0.39

Calories:

208 (12 ounces)

ABV:

6.4%

ABW:

OG:	1.063
OG (Plato):	15.44° P
FG:	1.015
FG (Plato):	3.82° P
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:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	11.5 pounds
Grain Absorbtion:	2.4 gallons
Total Water Needed:	10.2 gallons	6.7 gallons (runoff) + 2.4 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	3.8 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.3 gallons	10.2 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

4.00000e+0% @ 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

4.00000e+0% @ 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

4.00000e+0% @ 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

Fermentation

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

Notes

Water profile: 126 ppm Ca, 31 ppm Mg, 14 ppm Na, 315 ppm SO₄, 26 ppm Cl, 85 ppm HCO₃. For 5 gallons of water, add 6.5 g gypsum, 6.0 g Epsom salts, 1.0 g baking soda, 1.0 g calcium chloride, and 1.5 g chalk.

Water profile: 126 ppm Ca, 31 ppm Mg, 14 ppm Na, 315 ppm SO₄, 26 ppm Cl, 85 ppm HCO₃. For 5 gallons of water, add 6.5 g gypsum, 6.0 g Epsom salts, 1.0 g baking soda, 1.0 g calcium chloride, and 1.5 g chalk.

Awards & Competitions

Entry Name:	Pumpkin Ale
Competition:	SNAFU Winterfest 2009
Date:	,
Style:	Spice, Herb, or Vegetable Beer
Place:	1st (Gold)

Entry Name:	Pumpkin Ale
Competition:	2008 National Homebrew Competition, First Round - San Diego
Date:	,
Style:	Spice, Herb, or Vegetable Beer
Place:	2nd (Silver)

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