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Pumpkinator Partial
Color
Stats
OG1.098
FG1.025
IBU21
ABV9.40 %
SRM9
BJCP Style
22. Spice/Herb/Vegetable Beer, Spice/Herb/Vegetable
Description
High octane pumpkin ale with spice complexity.
Submitted by pcrovo on 24-Sep-2009

Recipe Details
Tasting Notes
Awards My wife actually drinks it!
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast 3522 (74% app. attenuation)
Primary Fermentation buckett 14 days
Secondary Fermentation glass 7 days
Other Fermentation
Procedure Roast 7.5 lbs of fresh cut pumpkin squares in the oven at 350F for 1 hour with 1 inch of water on a cookie sheet. Steep for 30 minutes @ 155F with carapil & Caramel before boil. Add 6 lbs of Amber malt extract, 0.5 lbs. of molasses and 0.5 lbs of brown sugar at the begining of the 60 minute boil. Add 1/2 tsp of pumpkin spice at 60, 45 and 5 minutes of the boil (1.5 tsp total). Soften 7.5 lbs of pumpkin in oven at 350F for 10 minutes and add in muslin bag to last 5 minutes of boil. Add 3 lbs liquid wheat extract and 3 lbs liquid pilsen extract after boil. Use White lab 005 or for added spice complexity use Wyeast 3522. Age at least 3 months.
  Style Comparison
  Low   High
OG 1.098
FG 1.025
IBU 21
SRM 9
ABV 9.40
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
42.9 % 6.00 Amber Malt Extract Syrup 32.4 9.0
21.4 % 3.00 Wheat Malt 17.6 1.7
21.4 % 3.00 Pils Two-row 15.8 1.2
3.6 % 0.50 CaraPils 2.5 1.8
3.6 % 0.50 Caramel 2.5 5.0
3.6 % 0.50 Brown Sugar 3.4 2.0
3.6 % 0.50 Molasses 2.9 10.0
  14.00     76.9  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
25.0 % 0.50 Mount Hood Pellet 5.0 2.5 60 0.039 9.8
25.0 % 0.50 Mount Hood Pellet 5.0 2.5 45 0.037 9.1
50.0 % 1.00 Hallertau Pellet 3.1 3.1 5 0.007 2.2
  2.00               21.0
Miscellaneous Ingredients
Weight/Units Name Notes
1.5 tsp. Pumpkin Spice add .5 tsp @ 60, 45 & 5 minutes of boil