Recipe

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 2002 Pumpkin Ale label

Pumpkin Ale 2002

 

This year, I made a 10 gallon batch so that I could keg half and bottle half.  About half of the malt was mashed, the rest was extract syrup.  I cut the hops back a little from last year (still seeking the perfect balance between hops and spices).

Batch Number:
  
Starting Gravity:
1.090
    Final Gravity: 1.005
Ingredients:
            
Fermentable 1:
 7 lbs crushed Briess Pale Malt
Fermentable 2:
 2 lbs Crystal Malt - 40L
Fermentable 3:
 2 lbs crushed Wheat Malt
Fermentable 4:
 6 lbs Williams Brewing English Maris Otter Malt syrup
Fermentable 5:
 2 lbs Clover Honey
Fermentable 6:
 14 lbs fresh pumpkin
Flavoring 1:
 3 Tbs whole allspice
Flavoring 2:
 3 Tbs ground cinnamon
Flavoring 3:
 5 tsp ground ginger
Flavoring 4:
 1 tsp whole cloves
Other 1:
 3/4 C corn sugar for priming
Hops 1:
 3 oz Hallertauer
Alpha:
 4.5%
Time:
  
Yeast:
 1 vial White Labs #WLP001 California Ale Yeast
1 vial White Labs #WLP007 Dry English Ale Yeast
Process:
  • Cut pumpkin into pieces 1 inch to 1 1/2 inches square and trim off rind.
  • Arrange pumpkin pieces on cookie sheets and bake at 350F for 20 minutes
  • Place grains and pumpkin pieces in 3 gallons water at 140(F) -
  • add boiling water to return temp to 140(F) - hold at this temp for 1 hour.
  • Drain mash into boiling pot, sparge grains with boiling water (pumpkin is left behind with grains)
  • Add malt syrup & honey and bring to boil
  • At 45 minutes, add hops
  • Crush whole spices
  • At 60 minutes, remove wort from heat and add spices
  • Add water to make 10 gallons
  • Cool, divide into 2 five gallon fermenters (I really need to get a 10 gallon fermenter)
  • Pitch yeast (one yeast in each fermenter)
  • When fermentation is done - keg contents of one fermenter (California Ale Yeast) - prime and bottle contents of other fermenter (Dry English Ale Yeast)