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Pepo Ale I
Specialty Beer • Partial Mash • 10 gal
1st try with pumpkin. used input from forum to develop recipe. Quartered and seeded six pumpkins then roasted at 350°F for 1 hour. After 1 hour wrapped in foil and place in fridge to cool. Later peeled and cut into 2x2 cubes and measured out in 2 lb increments. Then froze four 2 lb bags of pumpkin until brew day. Total yield from six roasted pumpkins was 9 lb 14.7 oz peeled and cubed. 10/31/02 - American Pepo now in keg and will be served this evening to the Dirty Old Men group while trick-o-treating with the little devils. Smooth pumpkin flavor followed by spice then a dry and bitter finish. The bitter is not overpowering and this beer encourages you to taste it over and over again. Left the vanilla out of this one. Racked the English Pepo to a tertiary vessel last night and after tasting decided to only add 1/2 tsp vanilla. The English Ale yeast produced a much smoother maltier profile throughout the quaf and having not used vanilla previously I decided to err on the conservative side. This will age until Thanksgiving at which time it should be really nice. I think next year I will age the entire batch until thankgiving and bottle half for over the winter. I expect it will age very nicely and smooth out over time.
September 11, 2002 am 07:01am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 10 gal)
- 2 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 6 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 0.5 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1.5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 10 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 2 oz
Hallertau - 4.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 2 oz
Tettnanger - 4.5 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 2 oz
Tettnanger - 4.5 AA% pellets; boiled 5 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 8 lb
pumpkin - (omitted from calculations)
pumpkin
- 5 tsp
pumpking spices - (omitted from calculations)
pumpking spices
-
White Labs WLP085 English Ale Blend
White Labs WLP085 English Ale Blend
A blend of British ale yeast strains, designed to add complexity to your ale. Moderate fruitiness and mineral-like, with little to no sulfur. Drier than WLP002 and WLP005, but with similar flocculation properties. Good yeast blend for English Pale Ale, Bitter, Porter, Stout, and India Pale Ale.
Notes
pumpkin spices include 1 tsp ground nutmeg, 1 tsp ground cinnamon, 1 tsp cloves and 1 tsp ground allspice. 1/2 tsp vanilla extract will be added to secondary. mash was at 154 for 90 minutes. Mesa recommended a step mash but I don't have the equipment to do that efficiently. I hit my target O.G. so I'm guessing I got 65-70% conversion. At end of boil I had 9-9.5 gallons of wort. split these between two fermentors and pitched White Labs English Ale WL007 in one and WYEAST American Ale 1056 in the other. Both were pitched as 1 quart starters at full krausen. 10/31/02 - American Pepo (F.G. 1.018) now in keg and will be served this evening to the Dirty Old Men group while trick-o-treating with the little devils. Smooth pumpkin flavor followed by spice then a dry and bitter finish. The bitter is not overpowering and this beer encourages you to taste it over and over again. Left the vanilla out of this one. Racked the English Pepo (S.G. 1.019)to a tertiary vessel last night and after tasting decided to only add 1/2 tsp vanilla. The English Ale yeast produced a much smoother maltier profile throughout the quaf and having not used vanilla previously I decided to err on the conservative side. This will age until Thanksgiving at which time it should be really nice. I think next year I will age the entire batch until thankgiving and bottle half for over the winter. I expect it will age very nicely and smooth out over time.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.013 | 0.995 - 1.035 | |
| Color: | 19.0 SRM | 1 - 50 | |
| Alcohol: | 6.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 29.7 IBU | 0 - 100 | |
Discussion
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