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Pumpkin Ale

From the BrewBlog of Scott Alfter – Las Vegas, NV USA
Printed May 14, 2024

Specifics
Style: Spice, Herb, or Vegetable Beer
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: 5%
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%
BJCP Style Info: Spice, Herb, or Vegetable Beer
Info: 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.
General Information
Method: All Grain
Malts and Grains
10.00 pounds Pale Malt (2 Row) US 87% of grist
1.50 pounds German CaraMunich Malt II 13% of grist
11.50 pounds Total Grain Weight 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 4% @ 60 minutes
Type: Aroma
Use: Boil 		4 AAUs
0.50 ounces Mount Hood 4% @ 5 minutes
Type: Aroma
Use: Boil 		2 AAUs
0.50 ounces Mount Hood 4% @ 30 minutes
Type: Aroma
Use: Boil 		2 AAUs
2.00 ounces Total Hop Weight 8 AAUs
Boil
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
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

 
Fermentation
Primary: 10 days @ 70° F
Secondary: 2 days @ 40° F
Age: 7 days @ 38° F
Pumpkin Ale
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 3.8  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 4.4  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 5.5  
Post-Boil Amount: 5  
Boil Time: 60  
Original Gravity: 1.063 / 15.4° P  
     
     
     
     
Brew Day Notes
 

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