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Swamp Howler Pumpkin Ale

before begining the steeping process, clean 16 lbs pumkin and apply seasoning liberally to pumkin meat
bake @ 325° for 2 1/2 hrs
let cool and cut into 1 1/2 inch pieces

Brewer: Cypress Head Brewery Email: -
Beer: Swamp Howler Pumpkin Ale Style: American Brown
Type: Extract w/grain Size: 10 gallons
Color:
60 HCU (~25 SRM)
Bitterness: 24 IBU
OG: 1.056 FG: 1.014
Alcohol: 5.4% v/v (4.2% w/w)
Water: Publix Drinking Water (used total of 10.5 gals up to pitch)
started with 3 gals and 2 tsp gypsum
Grain: 2 lb. American crystal 60L
1 lb. American chocolate
2 lb. Flaked oats
Steep: Crystal and Chocolate Malt for 30 mins at 150-155° with 3 gal water
Let grain sock drain for 10 mins then sparged with with 1 gal @ 155° directly into tea
Boil: 60 minutes SG 1.111 5 gallons
6 lb. Amber malt extract
6 lb. Light dry malt extract
added 6 lbs LDME, 6 lbs amber malt extract, 2 lbs flaked oatmeal, 4 oz Kent Goldings and 16 lbs pumpkin
brought to boil and added 6 cinnamon sticks, 5 whole nutmegs and 5 whole allspice
boiled 55 mins
added 2 tsp irish moss and 2 oz fuggles for 5 mins
chilled wort to 90°
separated wort equally into two 6 gal buckets and poured back and forth to attain equal wort mix in both buckets
topped each bucket off to 5 gal mark
Hops: 4 oz. Kent Goldings (5% AA, 60 min.)
2 oz. Fuggles (4.75% AA, 5 min.)
Yeast: aerated each bucket for 10 mins with bait pump
rehydrated 2 pkgs yeast separately and pitched
Log: very active yeast in 4-6 hours for 2 1/2 days then settled
plan to rack to secondary in 5-7 days
Carbonation: 2.0 volumes Dried Malt Extract: 11.6 oz. for 10 gallons @ 78°F
will use LDME

Recipe posted 10/16/09.