Roasted Imperial Pumpkin Ale 1 Gal - All Grain

Pumpkin Beer - All Grain

Recipe Description

This is a robust pumpkin ale. It's dark and smoky with a hint of pumpkin spices. The high alcohol content makes this a great beer for a chilly fall day. It's made with bits of real pumpkin so you know it's good.

  • Batch Size: 1 gal (3.8 L)
  • Boil Size: 1.4 gal (5.3 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 0.2 lbs (0.09 kg) Crystal 60 (60 °L)
  • 0.2 lbs (0.09 kg) Special B (180 °L)
  • 0.2 lbs (0.09 kg) Roasted Barley (300 °L)
  • 0.75 lbs (0.34 kg) Amber Malt (22 °L)
  • 1 lbs (0.45 kg) 2-Row Malt (2 °L)
  • After Boil
  • 0.8 oz (22.68 g) Corn Sugar (Dextrose) (0 °L)
  • Hops
  • 1 g (0.04 oz) Warrior 16% AA (Boil - 30 mins)
  • 1 g (0.04 oz) East Kent Golding Pellet 5.5% AA (Boil - 15 mins)
  • 3 g (0.11 oz) Cascade Pellet 7% AA (Boil - 60 mins)
  • Miscellaneous
  • 1/4 tsp (1.23 mL) Yeast Nutrient Powder (Boil - 10 mins)
  • 0.4 tsp (1.97 mL) Pumpkin Spice (Boil - 5 mins)
  • 0.2 tsp (0.99 mL) Irish Moss (Boil - 15 mins)
  • 1 lbs (0.45 kg) Pumpkin Puree (Boil - 60 mins)
  • Yeast
  • American Ale Yeast II (Wyeast 1272) (Liquid)

Directions

Mash (Infusion): Mash at 150 °F (66 °C) with 0.625 gal (2.37 L) of water for 60 minutes.

Pour pumpkin puree (canned is fine) into the mash pot with 2.5 gallons of water. Bring mixture to 155 F and soak with speciality grains in a grain bag for 60 mins. Strain the mixture through a cheese cloth. Add the dry extract, liquid extract, top off to 6.5 gallons and bring to a boil. Add hops and misc ingredients at times indicated.

Cool and transfer to the primary fermentor. Shake and stir well and pitch your yeast.

Corn sugar is used for bottle priming.

Hold in primary fermentor for 6 days at 66 °F (19 °C).

Transfer to secondary fermentor for 8 days.

Allow to carbonate and age for 14 days.

Info Changes

  • Directions: Pour pumpkin puree (canned is fine) into the mash pot with 2 1/2 quart.5 gallons of water. Bring mixture to 16055 F and soak with speciality grains in a grain bag for 60 mins (temp. Should drop to 150F) keep the temp between 144F and 152F. Strain the mixture through a cheese cloth. Add water to 1the dry extract, liquid extract, top off to 6.5 gallons and bring to a boil. Add hops and misc ingredients at times indicated. ¶

    Cool and transfer to the primary fermentor. Shake and stir well and pitch your yeast. ¶

    Corn sugar is used for bottle priming.
  • Original gravity: 1.0604766
  • Final gravity: 1.015192
  • Color: 38.300
  • Alcohol by volume %: 5.9347.5190
  • Sparge temp: 170None

Ingredient Changes

  • 3.2 oz g (90.72 g11 oz) Cascade Pellet 7% AA (Boil - 60 mins)
  • 1 lbs (0.45 kg) Pumpkin Puree (MashBoil - 60 mins)
  • 1.5 lbs (0.6845 kg) 2-Row Malt (2 °L)
  • 0.275 lbs (0.1134 kg) MunichAmber Malt (922 °L)

New Ingredients

  • 1 g (0.04 oz) East Kent Golding Pellet 5.5% AA (Boil - 15 mins)
  • 1 g (0.04 oz) Warrior 16% AA (Boil - 30 mins)
  • 1/4 tsp (1.23 mL) Yeast Nutrient Powder (Boil - 10 mins)

Removed Steps

  • Mash (Infusion): Mash at 150 °F (66 °C) with 0.625 gal (2.37 L) of water for 60 minutes.
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