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Drunken Pumpkin #1

My first stab at a pumpkin beer -- it's a borderline "imperial pumpkin".

Brewer: Matthew R. Email: mathstew@gmail.com
Beer: Drunken Pumpkin #1 Style: American Amber Ale
Type: All grain Size: 5.5 gallons
Color:
17 HCU (~10 SRM)
Bitterness: 23 IBU
OG: 1.071 FG: 1.013
Alcohol: 7.5% v/v (5.9% w/w)
Water: RO water, 3 tsp chalk was needed to achieve mash pH of 5.2.
Grain: 7 lb. American 2-row
2.30 lb. German Munich
16.4 oz. Belgian aromatic
13.3 oz. Melanoidin Malt
3.7 oz. Special Roast
5.5 oz. Flaked rye
Mash: 87% efficiency
Bake two 29 ounce cans worth of pure pumpkin in a uncovered dish at 350 for one hour, then broil it until spotty browning appears on the surface. Add to mash with strike water. Mash at 154 for 60 minutes. Decoction mashout.
Boil: 60 minutes SG 1.052 7.5 gallons
7.125 oz. Molasses
1 tsp pumpkin pie spice at flameout. 1 whirlfloc tab 15 mins prior to flameout. Yeast nutrients 5 mins prior to flameout.
Hops: .625 oz. Galena (11% AA, 60 min.)
Yeast: US05, rehydrated.
Carbonation: Keg and slow carb to 2.2 volumes. Decide at kegging if the beer needs more spice character (if it needs more, add spice infused vodka to taste.)

Recipe posted 10/04/12.