The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

2004 Halloween Pumpkin Ale

Brewer: Jon Email: barking_dog@sbcyahoo.com
Beer: 2004 Halloween Pumpkin Ale Style: Herb/Spice Beer
Type: Extract w/grain Size: 6 gallons
Color:
20 HCU (~11 SRM)
Bitterness: 22 IBU
OG: 1.061 FG: 1.016
Alcohol: 5.8% v/v (4.5% w/w)
Water: Tap water
Grain: .5 lb. American crystal 120L
Steep: Steep grains as water approaches boil.
Boil: 60 minutes SG 1.052 7 gallons
6 lb. Light malt extract
3 lb. Light dry malt extract
5lbs. lightly roasted "Sweet Pie" pumpkin
Spices (to be added in secondary):
1.5 tsp whole allspice
2 tsp ground cinnamon
1 oz. ground ginger
1.5 tsp nutmeg
1/2 tsp whole cloves (broken up)
Hops: 1.5 oz. Hallertauer (4.25% AA, 70 min.)
.5 oz. Tettnanger (4.5% AA, 15 min.)
Yeast: White Labs "Burton Ale"
Log: Primary ferment at 78 degrees F for one week, then to secondary for another two weeks.
Carbonation: Force carbonate with 1.5 volumes of CO2

Recipe posted 09/05/04.