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BJJB Country Bumpkin Pumpkin Ale
American Amber Ale : All Grain : 5 gal
Going for Pumpkin Ale
January 16, 2013 at 08:01pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 lbs
Euro Pils; Crisp
Euro Pils; Crisp
- 3 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.5 oz
Simcoe® - 13.0 AA% pellets; boiled 60 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 0.5 oz
Willamette - 5.0 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 0.25 oz
Willamette - 5.0 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 lb
Pumpkin (canned) - (omitted from calculations)
Pumpkin (canned)
Mild earth spicy flavor. Pumpkins are fruits from the gourd family.
- 1 oz
Pumpkin Pie Spice - (omitted from calculations)
Pumpkin Pie Spice
Often contains cinnamon, ginger, nutmeg, and cloves.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 15.8 SRM | 10 - 17 | |
| Alcohol: | 5.6% ABV | 4.50% - 6.00% | |
| Bitterness: | 35.8 IBU | 25.00 - 40.00 | |
Discussion
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