RecipeDB - BOXHEAD BREWING Pumpkin Ale

[beer147]

BOXHEAD BREWING Pumpkin Ale

Ale - American Brown
Extract

Brewer's Notes

Bake one pumpkin in oven till soft, let cool and remove skin and seeds. Cut into 5 cm cubes and add to start of 60 min boil with hops. Add spices at 50 min mark. At flame out remove pumpkin with strainer and discard.

Ferment at 18 deg c for 14 days then raise temp to 20 deg for 2 days for Diacetyl Rest. cold crash to 2 deg c. Bottle condition for 6 weeks.

Malt & Fermentables

%	KG	Fermentable
	0.4 kg	JWM Crystal 140
	0.1 kg	JWM Chocolate Malt
	6 kg	Generic DME - Light
	0.5 kg	Brown Sugar

Hops

Time	Grams	Variety	Form	AA
	90 g	Hallertauer Hersbrucker (Pellet, 4.0AA%, 60mins)

Yeast

11 g

DCL Yeast US-05 - American Ale

Misc

	2 g	Ginger Root (grated)
	1 sticks	Cinnamon
	1 g	Nutmeg
	1 g	Irish Moss

44L Batch Size

Brew Details

• Original Gravity 1.06 (calc)
• Final Gravity 1.015 (calc)
• Bitterness 19.5 IBU
• Efficiency 100%
• Alcohol 5.86%
• Colour 25 EBC
• Batch Size 44L

Fermentation

• Primary 14 days
• Conditioning 6 days

 

[Phoney]

How does it taste? I was always under the impression that pumpkin had to be mashed, to convert it's starches to sugaz.

 

[fletcher]

has anyone tried this? it sounds amazing. had some pumpkin beer in the states last year and it was to die for