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jackies-o-lantern ale

jackies-o-lantern ale

Spice, Herb, or Vegetable Beer • All Grain • 5 gal

beergod

very good pumpkin ale second time i brewed it

September 4, 2007 am 06:38am

0.0/5.0 0 ratings

Ingredients (All Grain, 5 gal)

  • 7.00 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

  • .75 lbs Crystal Malt 60°L

    Crystal Malt 60°L

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

  • .25 lbs Belgian Special B

    Belgian Special B

  • .50 lbs Dark Brown Sugar

    Dark Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • .50 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 1.0 oz Goldings - 5.0 AA% pellets; boiled 60 min

    Goldings

    Mild. Slightly flowery.

  • 1.0 oz Willamette - 5.0 AA% pellets; boiled 10 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 tsp cinnamon - (omitted from calculations)

    cinnamon

  • 1 tsp pumpkin spice and vanilla - (omitted from calculations)

    pumpkin spice and vanilla

  • 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.

Notes

take one can of pumpkin and bake until carmalized and one right from the can and add both to the mash.

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.046 1.026 - 1.120
Terminal Gravity: 1.009 0.995 - 1.035
Color: 16.5 SRM 1 - 50
Alcohol: 4.8% ABV 2.5% - 14.5%
Bitterness: 30.0 IBU 0 - 100

Discussion

Hawkeye

Question...?

2007-09-05 11:36am

Hi! Are you putting the caramelized pumpkin right into the mash? Do you have a haze problem afterwards? KH

beergod

i have a little chill haze

2007-09-16 5:29pm

i not really don't care if there is a haze to it the beer still tasted great

beergod

yes in the mash

2007-09-16 6:18pm

hey hawkeye yes right in the mash iyou do get a little chill haze but if you use some irish moss it will help alot

Oliver St BrewCo

Introduction of Pumpkin

2007-09-30 3:42am

I have not personally brewed a pumpkin ale but I have read up on quite a few recipes. Bad reviews have come from those who added to the mash saying that it clogged any straining method used and it is unnecessary as you don't get many fermentable sugars from pumpkin. Instead, bake on a cookie sheet for about an hour at 350 (til it turns dark brown) and add at beginning of boil. Again, this is just what I have gathered from those far more experienced than myself. I'm trying my first pumpkin ale next week, wish me luck!

beergod

it is a little slow

2007-10-07 12:00pm

hi well i didn't have a problem with the mash it did run a little slow... because for the 1 can was uncooked.. but by cooking the other can until carmalized it take the fermenable sugars out. but leaves the flavor..my friend bag me to brew it every year for the holloween party we have but like i said i didn't have to much problem with the mash

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