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Pumpkin Ale 2012

Pumpkin Ale 2012

Spice, Herb, or Vegetable Beer • All Grain • 5.4 gal


OG: 1.044 (mash efficiency must have been low)

November 29, 2012 at 02:43am

0.0/5.0 0 ratings

Ingredients (All Grain5.4 gal)

  • 6 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 3 lbs American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • .1875 lbs Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • 0.5 lbs Crystal Malt 80°L

    Crystal Malt 80°L

    Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • 0.5 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 1 lbs Rice Raw

    Rice Raw

    Lightens flavor without taste. Use in American and Asian lagers.

  • 1 oz East Kent Goldings - 5.8 AA% pellets; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • 0.25 oz East Kent Goldings - 5.8 AA% pellets; boiled 30 min

    East Kent Goldings

    Mild, slightly flowery.

  • .25 oz East Kent Goldings - 5.8 AA% pellets; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. 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. 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. 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.


Brewed on 9/13/2012 Mash w/ 3.75 G at 165 Sparge w/ 4 G at 168 .5 tsp Irish moss at 15 mins spices at 2 mins 1 tsp cinnamon .5 tsp ginger .5 tsp nutmeg .25 tsp cloves .25 tsp allspice

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.045 1.026 - 1.120
Terminal Gravity: 1.009 0.995 - 1.035
Color: 15.5 SRM 1 - 50
Alcohol: 4.8% ABV 2.5% - 14.5%
Bitterness: 33.1 IBU 0 - 100


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