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Happy Pumpkin Ale
Specialty Beer • Extract • 5 gal
This should light up your Jack O Lantern!
November 12, 2008 pm 06:17pm
3.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 11 lbs
Premier Gold Liquid
Premier Gold Liquid
A light- to medium-bodied lager or ale of yellow to gold color.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.5 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 oz
Target - 10.0 AA% pellets; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 1 oz
Liberty - 4.0 AA% pellets; boiled 15 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 5 tsp
Pumpkin Pie Spice - (omitted from calculations)
Pumpkin Pie Spice
- 5 lb
Cooked Pumpkin Flesh - (omitted from calculations)
Cooked Pumpkin Flesh
-
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
Cube Pumpkin flesh into 3/4" chunks, mix in 1.5 cups Brown Sugar and 3 teaspoons Pumpkin Pie Spice. Bake at 300 degrees for 3 hours, or until pumpkin is tender. Refrigerate until use.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.099 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.019 | 0.995 - 1.035 | |
| Color: | 18.8 SRM | 1 - 50 | |
| Alcohol: | 10.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 35.9 IBU | 0 - 100 | |
Discussion
Spicey and packs a punch!
2009-02-10 11:08am
I left the brew in primary too long and it had a slight sour note. Very "clovey" and not too sweet. Very dark, small head, some lace. 7 % ABV. Was looking for more maltiness. Definitely not a session beer. If brewed again, more pumpkin, less spice....BJJB
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