All-Grain Recipe

Betty Being Bad

2005
Pumpkin-Maple Strong Ale

 Betty Being Bad label
Batch Number:
  
Starting Gravity:
1.065
Volume:
 7 gallons Final Gravity: 1.011
Ingredients:
            
Fermentable 1:
 14 lbs Maris Otter (english) malt
Fermentable 2:
 3 lbs belgian aromatic malt 30L
Fermentable 3:
 6 lbs toasted pumpkin
Fermentable 4:
 2 lbs dark maple syrup
Fermentable 5:
 1 lb date sugar
Flavoring 1:
 1 Tbs whole allspice
Flavoring 2:
 3 piece cinnamon bark, crushed
Flavoring 3:
 1 oz candied ginger cut into small pieces
Flavoring 4:
 10 whole cloves
  Other 1: 0.8 oz Fermax yeast nutrient
  Other 2: 0.1 oz irish moss
Other 3:
 3/4 cup corn sugar for priming
Hops 1:
 3 oz East Kent Goldings pellets
Alpha:
 5.3%
Time:
 60 minutes
Hops 2:
 1 oz East Kent Goldings pellets
Alpha:
 5.3%
Time:
 30 minutes
Yeast:

1 tube White Labs #WLP099 Super High Gravity Ale

1 tube White Labs #WLP715 Champagne Wine Yeast
Process:
  • bake squash 1 hour @ 375F
  • scoop squash out of shells and spread on cookie sheet
  • broil squash on "low" until high places begin to brown
  • layer cooked squash and grain in mash tun
  • mash with 14 quarts water at 172 F in 10 gallon mash tun (1 hour @ 155F)
  • sparge with 7 gallons water at 170 F
  • collect in boiling kettle
  • add maple syrup and date sugar
  • bring to boil
  • add 1st hops
  • boil 15 minutes
  • add 2nd hops, ginger and cinnamon
  • boil 40 minutes
  • add irish moss, allspice and cloves
  • boil 5 minutes
  • add yeast nutrient
  • turn off heat and chill wort, collecting in large fermenter
  • pitch yeast, add airlock and wait
Notes:
  • sparge went very slowly - perhaps the cooked squash created plugging of false bottom holes in mashtun.  I had to resort to stirring the mash a couple of times to expedite flow.
  • bottling time: actual volume after leaving pulp behind in fermenter is closer to 6.5 lbs