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Sleepy Hollow Pumpkin Ale

My 2002 version of pumpkin ale for fall.

Brewer: St. Arnold Email: aarnold44@excite.com
Beer: Sleepy Hollow Pumpkin Ale Style: Fruit/Vegetable Beer
Type: All grain Size: 6 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 19 IBU
OG: 1.055 FG: 1.013
Alcohol: 5.4% v/v (4.3% w/w)
Water: Used water right out of the tap! Always have used it this way, haven't tasted any ill effects yet.
Grain: 8 lb. 8 oz. American 2-row
4 oz. Belgian CaraVienne
8 oz. British crystal 50-60L
8 oz. Dextrine malt (Cara-Pils)
2 lb. Pumpkin
Mash: 84% efficiency
I used 2 small pie pumpkins which yielded about 2 lbs of pumpkin. Cleaned and cut into 3 inch cubes. Baked in oven at 350° for 90 min. or until outside is caramelized, cool and mash slightly with potato masher. Add to MLT with grain.

Single step infusion @ 156° for 60 min or iodine test shows conversion complete.
Batch sparge to get 7 gal.
Boil: 70 minutes SG 1.047 7 gallons
8 oz. Honey
Add 1/2 teaspoon Irish Moss with 15 min. to go.
Add 1 tsp Cinnamin, 1 tsp Nutmeg, 1/2 tsp Ginger with 5 min. to go.
Hops: .25 oz. Cascade (5.3% AA, 60 min.)
.75 oz. Willamette (4.7% AA, 60 min.)
.25 oz. Cascade (5.3% AA, 30 min.)
.25 oz. Cascade (5.3% AA, 15 min.)
Yeast: WL051 California Ale pitchable tube bumped up to a 1 pint starter.
Log: Ferment 7 days @ 65° in primary.
Rack, ferment 7 days @ 65° then bottle.
Carbonation: 2.2 volumes Corn Sugar: 3.95 oz. for 5.5 gallons @ 68°F
Tasting: Nice and malty, slight pumpkin flavor, spices just right. Just wanted enough hops to balance the malt and let the spices play the lead role. I really liked the way the WL051 worked out-> clean flavor, and a nice malty sweetness.

Recipe posted 10/27/02.