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Greg Rapp's Pumpkin Ale
Spice, Herb, or Vegetable Beer • All Grain • 5.25 gal
This Pumpkin Ale was mention in an article in the ST. Petersburg Times last year - it was considered the best beer in see: http://www.tampabay.com/features/food/spirits/article1125888.ece a fall beer tasting event!
July 18, 2011 pm 04:57pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.25 gal)
- 8 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .75 lbs
2-Row Caramel Malt 40L; Briess
2-Row Caramel Malt 40L; Briess
Sweet, Caramel, Toffee. S Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .75 lbs
2-Row Caramel Malt 10L; Briess
2-Row Caramel Malt 10L; Briess
Golden color and a candy like sweetness. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .25 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- .5 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- .5 oz
Goldings - 5.0 AA% pellets; boiled 20 min
Goldings
Mild. Slightly flowery.
- .5 oz
Goldings - 5.0 AA% pellets; boiled 5 min
Goldings
Mild. Slightly flowery.
- 8 lb
Pumpkin (fresh) - (omitted from calculations)
Pumpkin (fresh)
Mild earth spicy flavor. Pumpkins are fruits from the gourd family.
-
Wyeast 1318 London Ale III™
Wyeast 1318 London Ale III™
From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 11.9 SRM | 1 - 50 | |
| Alcohol: | 6.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 24.3 IBU | 0 - 100 | |
Discussion
Pumpkin detail would be helpful
2011-07-19 6:17am
Great-looking ingredient list, but this recipe could use some details how and when the fresh pumpkin is introduced. Is it added raw to the boil? Or is it roasted and added to primary or secondary?
Handling the pumpkin(s)
2011-07-19 7:06am
I try and get two 8 pound pie pumpkins - or this time of the year I get 'asian' pumpkins from the local flea market. Cut pumpkins in half, scoop out seeds (save them for roasting if you'd like) and place on foil lined cookie sheet and put into oven at 350 degrees for about 90 minutes. When done roasting scoop out the pulp and mash with a potato masher and add to the mash, also try and save the liquid from the cookie sheets and add to the mash also.
add comment
2011-09-08 6:24am
i would imagine that when the pumpkin is mashed with the grain it is then removed along with the grain before the boil. that's how I do it any way. i also sprinkle the pumpkin with sugar and pumpkin pie spices before roasting. i like the idea of adding the liquid from the roasting pan to the boil but I would let it cool, taste to be sure it doesn't taste burnt, then add to boil last 5 minutes.
add comment
2011-09-08 6:25am
i would imagine that when the pumpkin is mashed with the grain it is then removed along with the grain before the boil. that's how I do it any way. i also sprinkle the pumpkin with sugar and pumpkin pie spices before roasting. i like the idea of adding the liquid from the roasting pan to the boil but I would let it cool, taste to be sure it doesn't taste burnt, then add to boil last 5 minutes.
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