Scott's BrewBlog
Pumpkin Ale
Specifics
General Information
Method: | All Grain |
Enter desired final yield (volume): |
10.00 pounds |
Pale Malt (2 Row) US
|
87% of grist |
1.50 pounds | 13% of grist | |
11.50 pounds | 100% of grist |
4.25 pounds | Pumpkin, Roasted |
1 tbsp | pH 5.2 Stabilizer @ 0 minutes |
1.00 ounces |
4% @ 60 minutes Type: Aroma Use: Boil |
4 AAUs |
0.50 ounces |
4% @ 5 minutes Type: Aroma Use: Boil |
2 AAUs |
0.50 ounces |
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 |
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
|
Fermentation
Primary: | 10 days @ 70° F |
Secondary: | 2 days @ 40° F |
Age: | 7 days @ 38° F |