Pumpkin Ale

Tis the season for great beer to warm you up...Oh wait it's hot as hell outside.  But give this a month or so and it will be ready to drink when the day is shorter and the lights are longer. 

Pumpkin Ale

Spice, Herb, or Vegetable Beer

 

Type: All Grain	Date: 9/17/2011
Batch Size: 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.87 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 80.00
Taste Notes: Pumpkin Ale recipe taken from HomeBrewTalk Great reviews On-line so far.
Ingredients
Amount Item Type % or IBU 9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 79.17 % 2 lbs Munich Malt (9.0 SRM) Grain 16.67 % 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.17 % 0.75 oz Northern Brewer [8.50 %] (60 min) Hops 18.2 IBU 1.00 oz Williamette [5.50 %] (30 min) Hops 12.0 IBU 1.20 items Whirlfloc Tablet (Boil 15.0 min) Misc 1.50 tsp Nutmeg (Boil 10.0 min) Misc 1.50 tsp Nutmeg (Boil 5.0 min) Misc 2.50 tsp Cinnamon Gound (Boil 10.0 min) Misc 3.63 lb Pumpkin Extract (Boil 90.0 min) Misc 1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Beer Profile
Est Original Gravity: 1.058 SG	Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.015 SG	Measured Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 5.62 %	Actual Alcohol by Vol: 7.50 %
Bitterness: 30.2 IBU	Calories: 200 cal/pint
Est Color: 7.0 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 12.00 lb
Sparge Water: 3.81 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp 60 min Saccharification Mash Add 18.00 qt of water at 162.8 F 153.0 F 10 min Mash Out Add 0.00 qt of water at 168.0 F 168.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
This was my 3rd brew on this day. Started at 2:39 PM With a 14 brix 1st runnings.
Created with BeerSmith UPDATE #1 Well this was a long day brewing but worth it.  Doing 3 beers one day with buddies coming over to drink was interesting.  I was a little low on my numbers but I took out the 2# of DME on the recipe.  I think if this ends up around 6 % ABV it will be a great fall time beer.  Currently it is fermenting well in my Fermentation Chamber at 68 for 3 days and I just raised the temp to 69 yesterday.  After that I will do a Hydro test and cold crash it for a week.   UPDATE #2  Yesterday during the Chargers game I transferred the beer into secondary.  I got a FG reading of 1.006 bringing in 7.5% ABV  This is without the 2#'s of DME that I left out of the recipe.  A little to strong for this style but I am keeping an open mind.  With the massive amounts of trube left in the primary I have a feeling that I will be around 3.5 gallons when it is ready to serve.   As you can see I have a good 5 inches or more of pumpkin filling at the bottom of the carboy.  This one also came about a 1/2 inch from popping the top off of the airlock.  At also was the last of the 3 to really get going during fermentation.  But finishing at 1.006 I think the yeast did its job well. Update #3 This was served at our annual Halloween party.  We managed to kill of all 4 gallons in a couple of hours.  It was a big hit and the recipe was on target.  This is defiantly a need to brew again beer.